People often wonder how I get my kale salads to turn out so much differently than they do. So, I made a little video of what I do to the kale when I make a salad.
Creamy Dill Dressing
- 1/2 cup cashews, soaked for at least 1 hour
- 1/4 cup lemon juice
- 1/4 cup water
- 1/4 cup almond milk (or more water)
- 1/2 TBS apple cider vinegar
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 TBS stone ground mustard
- 2 TBS nutritional yeast
- 1/4 cup fresh dill (doesn’t need to be chopped)
Toss everything except the dill in the blender and blend on medium high until smooth, I ran my blender for 1 min 30 seconds. Then toss in the dill and blend on lowest setting for 20-30 seconds. It makes it so you can still see the dill specks in it. You can blend it all the way in and make the dressing all green, only difference is the look.
- 1 bunch green kale, torn
- 1/2 cup cooked quinoa (1/4 uncooked quinoa cooked in 1/2 cup water)
- 1 pear, seeded and chopped
- 2 tomatoes, diced
- 1 shallot, sliced thin
- 1/2 cup cucumber, small dice
- 2 TBS dried cranberries
- coconut bacon, sprinkled over top
- avocado, optional
- Creamy Dill Dressing
This is how I make it, but really however you feel like putting it together is fabulous.
Tear up the kale in to small pieces in a large bowl. Toss kale in 3 TBS or so of dressing, then add quinoa and toss again. This makes it so that the quinoa sticks to the kale. Next put all the other ingredients over the top (except the coconut bacon), add another 2-3 TBS dressing and toss again. Plate and serve topped with coconut bacon.
This is what my beautiful bowl looked like in the beginning. Beautiful, but it gets better!
Next you add the coconut bacon. If you haven’t made our coconut bacon, you absolutely should, it’s soooo much better than store bought! Everyone who tries it, LOVES it!!
Coconut Bacon Recipe
Drizzle some Pesto Dressing over the top and you are set!!
Here is the recipe for the whole thing
- 3 Medium Spiralized Zucchini (Spiralizer Tri-Blade) or any spiralizer equipment of your choice and your noodle preference
- 1 Romaine Hearts, I used ones from Trader Joe’s in a prepackaged bag
- Cherry Tomatoes, as much as you want
- Pesto Dressing (recipe follows)
- Coconut Bacon
- 3 tablespoons your favorite basil pesto (this one is my favorite, Pumpkin Seed Pesto)
- 2 tablespoons white wine vinegar
- 2 tablespoons extra-virgin olive oil
- 2 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon freshly ground black pepper, or to taste
- sea salt, to taste
My husband👦🏽begged me to make Churro Waffle for brunch today after his Dr. Appt (broken foot 👎🏽…. no need surgery, phew!) We’ve had this unused waffle maker that we got from our wedding 🎁 (4 years ago!😳) so I found a recipe….. Veganized and made it Gluten-Free, and it came out to be a banging success! I topped off with Vanilla Glaze and Coconut Bacon!!
Churro Waffle Batter
- 2 cups of Almond Milk
- 1 teaspoon of Bragg’s Apple Cider Vinegar
- 3 Tablespoon of Grapeseed Oil
- 3 Tablespoon of Trader Joe’s Maple Syrup
- 2 cup of Gluten-Free flour of your choice (I used Bob’s Red Mill)
- 1/2 teaspoon of Salt
- 4 teaspoon of Baking Powder
- 1 Tablespoon of Arrowroot
- 1 cup of Trader Joe’s Sugar
- 1/2 cup of Cinnamon
- 1/2 cup of Earth Balance Butter, Soy-Free
Churro Vanilla Galze
- 1 cup of Trader Joe’s Powdered Sugar
- 2 Tablespoon of Almond Milk
- 1/2 teaspoon of Vanilla Extract
- Mix it in bowl and set aside
Instructions Step by step
1. Mix Sugar and Cinnamon in bowl, set aside
2. Melt butter in bowl, set aside
3. Mix milk, vinegar, oil, and maple syrup first then add flour, salt, baking powder, and arrowroot till batter is smooth then set aside
Follow your Waffle Iron’s cooking directions.
Pour Churro Batter into waffle iron and when it is done, lightly brush butter all over the waffle (both sides) then sprinkle sugar/cinnamon mixture on both sides.
- Coconut Bacon
- Vegan chocolate chips
- Drizzle of melted chocolate
One of my suggestions when making a kale salad is to tear the kale into small pieces but rub it together and through your hands while you are ripping it apart. It breaks the kale down and makes it much less rough & bitter, it will make the kale brighter green too.
I promise the coconut bacon on this just makes it THAT much better. You want to put it on there. Make some & have left overs!
I don’t put lots of dressing on the salad when it’s in the large bowl, I kind of wait until I’m about to eat it and put it over the top then add the coconut bacon.
plated salad with coconut bacon on top
Salad in the big bowl, before being plated.
1/2 cup quinoa, cooked in 1 cup water
1 bunch kale, torn into small pieces
6-8 strawberries, chopped
1 tomato, chopped
1/2 cucumber, chopped
2 green onions including white part, sliced
1/2 avocado, diced
coconut bacon to taste (for topping)
1/2 red bell pepper, small dice (optional)
Strawberry Vinaigrette Dressing
1 1/2 cups strawberries (fresh)
1/4 cup coconut vinegar (not coconut flavored vinegar) can sub white wine vinegar or lemon juice
2 garlic cloves
1/2 tsp onion powder
1/4 tsp salt
1/4 cup extra virgin olive oil or grapeseed oil
1/4 cup water
1/3 cup coconut sugar
Salad: In a large bowl, put the torn kale. After the quinoa is cooked and has cooled for at least 5 minutes, add it over the top of the kale and toss with 1/2 cup of the strawberry vinaigrette. Now add the rest of the salad ingredients over the top, except the coconut bacon (save that for when it is plated). Drizzle with a bit of the dressing.
Dressing: Throw it all in the blender and blend for 1 minute.
So here is my take on the oh so wonderful coconut bacon. There are a decent amount of recipes out there. I used coconut aminos so as to avoid the mass amount of sodium in soy sauce, and to avoid unfermented soy that is Braggs liquid aminos. Personal preference really. But coconut aminos don’t have as deep of a salty profile as soy sauce does, so salt gets added to the recipe.I used 2 different flavors of liquid smoke to give it a bit more depth. I used Colgin brand of liquid smoke, they have both hickory flavor and mesquite flavor, and are vegan. I hear that there are some liquid smokes on the market that aren’t vegan.
2 1/2 cups flaked coconut, unsweetened
2 TBS liquid smoke (I used 1 TBS Hickory flavor & 1 TBS Mesquite flavor)
1 1/2 TBS coconut aminos (or braggs or soy sauce)
1 TBS maple syrup
1/2 tsp black pepper
1/4 tsp smoked paprkia
1/4 tsp granulated garlic
1/4 tsp salt of choice <— omit if using soy sauce
In a medium bowl, mix together all ingredients, except for coconut.Combine coconut flakes with wet mixture. Stir the coconut around to get it entirely coated. Let sit and soak in for 30 minutes or more, I did it for about an hour.
Heat the oven to 325°F.
Grease a foil lined baking sheet and pour everything from the bowl onto it. Spread the coconut out in a thin layer. Bake for about 18-20 min, pull out every 5-6 min and mix the coconut then slide together in a pile, then spread back out into a thin layer. This will prevent burning as well as make sure all of the coconut bacon is equally cooked.
You will see the coconut start to darken considerably on the 3rd time you pull it out, make sure the darker coconut is closer to the center than the edge. Coconut bacon is done when they’ve all browned a medium amount.
When you take it out of the oven, the coconut will still be somewhat soft/pliable but will quickly harden up as it cools down. Shouldn’t take but a few minutes until you can enjoy the crunchy goodness!