Kale Salad

A farm favorite!

Shred kale, cabbage and carrots - your choice as to ratio. We used the shredder attachment on the food processor and it made a nicely textured salad base.

Dress your veggies with:

3\4 cup of sesame oil, 1\2 cup of soy sauce, 1\4 cup olive oil, 1\4 cup lime juice, 1 tbs of maple syrup, 3 tsp of chili flakes (or two if you don't like things too spicy), 1 tsp sea salt, 1\4 cup chopped cashews, soaked overnight if possible).

  Blend all ingredients until smooth.   Makes 2 1\2 cups.

Broccoli Salad with Raisins and Sunflower Seeds

If you use farm-fresh local broccoli, you probably don't have to peel the stalks. But certainly include the stalks - just steam them a little longer.

Serves 6

30 minutes or fewer

Lightly steaming broccoli brightens its color and helps it keep its crunch—even when it’s coated in a creamy dressing, as in this recipe.

• 2 small heads broccoli (12 oz.)
• ⅓ cup vegan mayonnaise
• 2 tsp. agave nectar or sugar
• 1 tsp. apple cider vinegar or rice vinegar
• ¾ tsp. Dijon mustard
• ¼ cup chopped red onion
• ¼ cup raisins
• 2 Tbs. roasted, salted sunflower seeds

1. Cut broccoli into small florets. Trim and peel stalks, then slice into matchsticks. Place matchstick pieces in steamer basket over simmering water; steam 2 minutes. Add florets; steam 1 to 2 minutes more, or until crisp-tender. Plunge broccoli in large bowl of cold water to stop cooking; drain well.
2. Whisk together mayonnaise, agave nectar, vinegar, and mustard in bowl. Combine broccoli, onion, and raisins in large bowl; toss with mayonnaise mixture. Season with salt and pepper, if desired, and
sprinkle with sunflower seeds.

from Vegetarian Times