Yes, this is going to be a cookbook review for a vegan cookbook, The Edgy Veg.
And I know I’m not vegan but I love a vegan cookbook because a lot of the recipes (if you skip the processed ingredients) end up being paleo. Like this kale salad. Totally paleo, full of good stuff, and delicious as is if you are a vegan or, if you’re like me, perfect with a poached egg or a roasted chicken thigh on top.
So last Christmas break, my kids went to our hometown with their dad for, like, 3 weeks. And I didn’t know what to do with myself. So I ended up binge watching just about every video on The Edgy Veg’s youtube channel. Talked a friend into driving me to Whole Foods in Austin (I had no windows on my Jeep and it was very very very cold) and bought a ton of vegan ingredients and then we made, like, 7 recipes from their channel.
So when I saw The Edge Veg cookbook pop up? I needed it.
It’s one of the most beautiful cookbooks I own and every single recipe looks incredible. I know I’m sharing literally the most vegan food ever in this post (because the book was sent for review and they tend to include a list of recipes we can reprint) but what I love about them is that they take fast food or street food or just ryour every day junk food and turn it vegan.
There’s a poutine in the book that’s not only vegan but yeah, paleo if you switch out the cornstarch for a paleo-friendly starch.
And you guys, I love poutine. I love poutine more than just about anything on earth. But I don’t eat cheese which means I don’t eat poutine. I’ll be making the vegan version very soon.
Other things I’m dying to make from The Edgy Veg:
- Momofuku-Style Ramen
- Kombucha Mimosas (!)
- Chive and Sriracha Beer Waffles
- Kimchi Fries
- Mason-Dixon Crab Melt
- Crunchy Taco Wrap Supreme (Taco Bell copycat!)
Anyway, I made this Paleo Pesto Kale Salad three times this week. I’m currently obsessed with nutritional yeast and hemp seeds and this recipe calls for both and then I added more than it called for because, as I said, I’m obsessed.
So good for you, so delicious, and you can totally make it ahead of time. The kale definitely gets better after a couple days in the fridge. But don’t add the cashews until you’re ready to serve or they’ll get soft.
- 2 cups loosely packed fresh basil
- 1/2 cup raw sunflower seeds
- 2 cloves garlic
- 3 tablespoons nutritional yeast
- 1/4 - 1/2 cup olive oil
- sea salt
- 4 cups shredded kale
- 2 tablespoon olive oil
- 1 1/2 cups "pesto" recipe above
- 1/2 cup grape tomatoes halved
- 1/2 cup diced red bell pepper
- 1/4 cup red onion finely diced
- 2 tablespoons nutritional yeast
- 1 tablespoon hemp seeds
- sea salt and black pepper
- 1/4 cup cashews roughly chopped
To make the "pesto", combine basil, sunflower seeds, garlic, and nutritional yeast in a food processor and process until a coarse meal forms.
Slowly add 1/4 cup olive oil in a steady drizzle through the feed tube as you pulse. Process until it forms a smooth paste. Add more olive oil, if necesssary, if the mixture is too dry. You want the pesto to be moist and spreadable. Season with sea salt to taste.
To make the salad, in a large bowl, drizzle kale with olive oil and massage leaves with your hands. Add pesto and continue to massage, until kale is completely coated. Add tomatoes, red pepper, and red onion to salad. Sprinkle with nutritional yeas, hemp seeds, and sea salt and pepper to taste. Toss well to combine and top with cashews to serve.
Want more kale recipes?