Kale Salad with vegan parmesan crumbles

Faux Parmesan Crumbles
Faux Parmesan Crumbles

 

I am generally not a fan of dairy substitutes. There are many vegan options available today, but many (not all) are made with soy and fillers. I am not a huge fan of any kind of substitute. It doesn’t mean I’m vehemently opposed, it just means as a general rule I try to avoid the “pretend” versions and create my own.  You’ll find these vegan parmesan crumbles a great natural alternative!

 

 

 

INGREDIENTS

  • 2 MEDIUM BUNCHES CURLY OR BLACK KALE
  • 4 LARGE GARLIC CLOVES
  • JUICE OF 2-3 LEMONS (RESULTING IN ½- ¾ CUP LEMON JUICE)
  • ¼ CUP EXTRA VIRGIN FIRST COLD PRESSED OLIVE OIL
  • ½ TSP. SEA OR SPECIALTY SALT (NOT YOUR TYPICAL IODIZED FINE GRANULAR SALT)
  • FRESHLY GROUND BLACK PEPPER
  • 2 CUPS RAW PECANS
  • 6 TBS. NUTRITIONAL YEAST

 

YOU’LL NEED A MINI-FOOD PROCESSOR, BAKING SHEETS AND PREFERABLY A SALAD SPINNER

 

METHOD

 

  1. PREHEAT OVEN TO 350 DEGREES FARENHEIT
  2. LINE BAKING SHEET WITH PECANS
  3. ROAST PECANS IN OVEN FOR APPROXIMATELY 10-15 MINUTES KEEPING AN EYE ON THEM TO AVOID BURNING
  4. SET UP PREP COUNTER TO DE-SPINE KALE, CRUSH GARLIC CLOVES AND JUICE LEMON. ADD GARLIC TO LEMON JUICE.
  5. IF PECANS TURN SLIGHTLY DARKER BROWN THESE ARE PERFECT. THEY’LL GIVE YOU THAT DEEP RICH “PAREMESAN” FLAVOR. NO WORRIES IF YOU SLIGHTLY OVERCOOK THEM. A LITTLE MORE IS BETTER.
  6. LET PECANS COOL
  7. CHOP KALE INTO VERY SMALL BITE SIZED PIECES, WASH AND SPIN DRY
  8. PROCESS PECANS IN FOOD PROCESSOR AND GRIND INTO VERY FINE CRUMBLES. IF YOU PROCESS TOO MUCH THE OILS WILL SPEARATE SO PULSING IS BEST.
  9. REHEAT YOUR CRUMBLES FOR 5 MORE MINUTES TO GET A NUTTY FLAVOR AND PARMESAN TEXTURE.
  10. PROCESS AGAIN THIS TIME WITH NUTRITIONAL YEAST.

 

MIXING THE SALAD

 

  1. SET KALE IN A LARGE WOODEN SALAD BOWL
  2. DRIZZLE OLIVE OIL AND MASSAGE WITH FINGERTIPS
  3. POUR LEMON/GARLIC MIXTURE AND FLUFF
  4. ADD PARMESAN CRUMBLES AND TOSS LIGHTLY
  5. OPTIONAL ADDITIONS: DRIED CRANBERRIES OR SUN-DRIED TOMATOES.

Recipe written by Laura Bushey, MAT Certified Health Educator and Personal Holistic Chef.  She can be found at http://kitchenoflife.wpengine.com/about-laura/

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