1 1/2 tablespoons Dijon mustard, I like whole grain mustard for this
1/4 teaspoon ground cinnamon
1/2 teaspoon dried basil
5 1/2 to 6 cups stemmed and chopped kale
1 1/2 cups cooked quinoa
1 1/2 cups chopped apple, 1 med/large apple. I like Honey Crisp and Envy
1/2 cup sliced green onion
1/3 cups currants or raisins
1/2 cup pomegranate
1/3 cup toasted pumpkin seeds
Sea salt or salt substitute and freshly ground black pepper to taste
With a citrusy oil-free dressing and the addition of butternut squash, apple, currents, pomegranate, and pumpkin seeds, this kale and quinoa-based salad checks all the boxes—it is colorful, flavorful, and oh so nutritious!
Although delicious when eaten freshly made, it is very tasty the next day as well.
By Richa Hingle from Vegan Richa’s Indian Kitchen Makes approximately 12 rotis • Blend or grind the chia seeds and psyllium husk into a coarse meal. Combine them with…
Recipe adapted from blog.fatfreevegan.com Cooked this way okra loses its sliminess and develops a very appealing flavor. Eat hot or cold. 1. Start with the smallest okra you can…