Shredded Kale & Blueberry Salad with Pecan “Cheese”

March 22nd, 2019 | no comments

Last Saturday, I ordered a salad similar to this one at TownHall, a favorite Cleveland restaurant of mine. It was one of those meals that just oozed of nutrition and flavor. I left the table feeling so completely satisfied and…happy! Although I ordered mine with seared salmon, I decided to pair this one with my favorite plant-based burger, Goodseed

Greens are one of the most nutrient-dense foods on the planet. Whether it’s as a side salad, main salad (like this one), folded in my Sunday omelet, or added to my morning shake, I find a way to get them in every day.

There’s something special about Lacinato kale (otherwise known as “dinosaur” kale). Its dark blue-green leaves have an “embossed” texture, similar to the look of dinosaur skin. It has a slightly sweeter and more delicate taste compared to curly kale. Lacinato kale also holds up really well, so even if you prepare and dress this salad the night before, it will still have plenty of texture for lunch the next day. 

The pecan “cheese” in this recipe is a unique blend of toasted pecans, extra virgin olive oil, sea salt, and nutritional yeast. Unlike baker’s yeast, nutritional yeast is an inactive yeast consumed for its nutritional content. Full of B-vitamins, minerals and complete protein (8 grams per 1 1/2 tablespoons), nutritional yeast is a wonderful addition to a vegan diet. Because of its cheesy flavor, it makes a perfect dairy-free replacement for cheese.

You could use grated Parmesan cheese in this recipe instead, which is how it was served at TownHall.

This recipe was adapted from www.ohsheglows.com. Check out Angela’s website for more delicious and energizing plant-based recipes!

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Shredded Kale & Blueberry Salad with Pecan Cheese
The pecan "cheese" in this recipe is a unique blend of toasted pecans, extra virgin olive oil, sea salt, and nutritional yeast. Because of its cheesy flavor, nutritional yeast makes a perfect dairy-free replacement for cheese. Lacinato kale holds up really well, so even if you prepare and dress this salad the night before, it will still have plenty of texture for lunch the next day. 3 Earthfoods per serving: ❤❤❤
Course Dinner, Lunch
Prep Time 15 minutes
Cook Time 5-10 minutes
Servings
servings
Ingredients
Salad and dressing:
  • 1 large bunch Lacinato (dinosaur) kale (washed and patted dry); stems removed and leaves chopped very fine
  • 1 large garlic clove
  • 2 tbsp. fresh lemon juice you can also use Lakewood Organic Pure Lemon Juice
  • 2 tbsp. extra virgin olive oil
  • 1/4 tsp. Sea salt
  • 1/4 tsp. fresh ground pepper
  • 1/2 cup fresh blueberries
Pecan "cheese":
  • 1/2 cup pecan halves, toasted
  • 1 tbsp. nutritional yeast Bragg or Red Star nutritional yeast are good options
  • 1/2 tbsp. extra virgin olive oil
  • 1 pinch Sea salt
Course Dinner, Lunch
Prep Time 15 minutes
Cook Time 5-10 minutes
Servings
servings
Ingredients
Salad and dressing:
  • 1 large bunch Lacinato (dinosaur) kale (washed and patted dry); stems removed and leaves chopped very fine
  • 1 large garlic clove
  • 2 tbsp. fresh lemon juice you can also use Lakewood Organic Pure Lemon Juice
  • 2 tbsp. extra virgin olive oil
  • 1/4 tsp. Sea salt
  • 1/4 tsp. fresh ground pepper
  • 1/2 cup fresh blueberries
Pecan "cheese":
  • 1/2 cup pecan halves, toasted
  • 1 tbsp. nutritional yeast Bragg or Red Star nutritional yeast are good options
  • 1/2 tbsp. extra virgin olive oil
  • 1 pinch Sea salt
Instructions
Salad and dressing:
  1. To toast pecans, you can use your toaster oven or toast in a 300° preheated oven. This will take a few minutes in the toaster oven or about 8–10 minutes in the oven. Stir occasionally, until golden brown. Watch carefully because they can burn in an instant! 🙂
  2. Add garlic to a mini food processor and process until minced. Add remaining ingredients and pulse until blended. You can also mince garlic by hand and whisk all ingredients together in a small bowl if you don't have a mini food processor.
  3. In a large bowl, add dressing to chopped kale and massage in with your clean hands for a minute or so. Mix in fresh blueberries and set aside.
Pecan "cheese":
  1. Wash and dry food processor and add toasted pecans. Pulse until chopped into tiny pea-size pieces (or chop by hand and mix with rest of ingredients if no food processor). Add remaining ingredients and pulse a few times until crumbly. Be careful not to over-process.
  2. Add pecan "cheese" to salad and toss until combined. Refrigerate for 30 minutes or so until kale is softened a bit. Serve with a side of seared salmon or a toasted Goodseed burger!
Recipe Notes

Nutrition Facts per servingCalories: 450Total Fat: 37 g; Saturated Fat: 4 g; Sodium: 425 mg; Potassium: 765 mg; Total Carbohydrate: 25 g; Dietary fiber: 6 g; Net Carbohydrates: 19 grams; Sugar: 5 g (0 grams added sugar); Protein: 8 g

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Spicy Vegetarian “Meat” Loaf (hubby’s favorite)

August 23rd, 2018 | no comments

Looking for a nutritious and delicious alternative to animal protein for your meatless Monday meals? I think you’ll find this recipe to be fun, flavorful and versatile. And talk about a nutrient powerhouse! You’re getting fiber and protein from red lentils, B-vitamins from nutritional yeast, and omega-3 fats from ground flax seed. 

  • Add a slice of Spicy Vegetarian “Meat” Loaf to your salad
  • Serve it alongside roasted veggies, eggs, or Cauliflower Mashed Potatoes
  • Or just grab a slice for a snack!

Don’t like spice? Simply remove the cayenne pepper!

I like to bake two loaves at a time, store one in the refrigerator and freeze the other for a quick meal solution. 

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Spicy Vegetarian "Meat" Loaf (hubby's favorite)
Looking for a nutritious and delicious alternative to animal protein for your meatless Monday meals? I think you'll find this recipe to be fun, flavorful and versatile. Plus, it's loaded with fiber, protein, B-vitamins, and omega-3 fats. 2 Earthfoods per serving: ♥♥
Prep Time 10 minutes
Cook Time 45 minutes (to boil lentils and bake loaf)
Servings
slices
Ingredients
  • 2 cups red lentils, cooked (about 1 cup dry) I like Bob's Red Mill brand
  • 1 cup gluten-free oats, dry
  • 1/4 cup nutritional yeast Bragg or Red Star brand
  • 1/4 cup tomato puree
  • 1 large organic, free-range egg, whisked
  • 1/4 cup ground flax seed
  • 1 tbsp. smoked paprika
  • 1 tbsp. onion powder
  • 1 tbsp. garlic powder
  • 1/2 tbsp. cayenne pepper
  • 1 tsp. cumin
  • 1/4 tsp. Sea salt
  • 8 oz. vegetable stock or water
Prep Time 10 minutes
Cook Time 45 minutes (to boil lentils and bake loaf)
Servings
slices
Ingredients
  • 2 cups red lentils, cooked (about 1 cup dry) I like Bob's Red Mill brand
  • 1 cup gluten-free oats, dry
  • 1/4 cup nutritional yeast Bragg or Red Star brand
  • 1/4 cup tomato puree
  • 1 large organic, free-range egg, whisked
  • 1/4 cup ground flax seed
  • 1 tbsp. smoked paprika
  • 1 tbsp. onion powder
  • 1 tbsp. garlic powder
  • 1/2 tbsp. cayenne pepper
  • 1 tsp. cumin
  • 1/4 tsp. Sea salt
  • 8 oz. vegetable stock or water
Instructions
  1. Preheat oven to 400℉. Place all ingredients except vegetable stock into a bowl and mix until well-combined.
  2. Add the vegetable stock and stir thoroughly. Spoon the mixture into a loaf pan and place in the oven for 30-35 minutes, or until firm and slightly browned.
  3. Cool slightly, flip pan over onto a cutting board to release the loaf. Cut into slices and serve.
Recipe Notes

Nutrition Facts per serving: Calories: 150; Total Fat: 3 grams; Saturated Fat: 0.3 grams; Sodium: 90 mg; Potassium: 420 mg; Total Carbohydrate: 23 grams; Dietary Fiber: 9 grams; Net Carbohydrates: 14 grams; Sugar: 1 gram (0 grams added sugar); Protein: 10 grams

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