Vegan foodie & photographer, Odile Joly-Petit
Instagram: @odilejp | laveganedacote.wordpress.com
Kimchi lovers! If you love kimchi, don’t throw away the brine.
Try adding it to your dressings, sauces and miso broth. It adds so much flavor and depth. Same thing for sauerkraut brine.
Tahini! I truly think people should learn to use tahini other than in hummus and baba ganoush recipes. It’s amazing on toast with avocado and kimchi, in creamy dressings and sauces, but also to add some creaminess to nice cream and smoothies.
About 8 oz kale, stems removed, washed and pat dry, torn into bite-size pieces
1 small red kuri squash (or other small pumpkin)
½ cup raw almonds
¾ cup dry green or brown lentils (or about 1½ cups cooked lentils)
3 tbsp olive oil + drizzle
2 tbsp apple cider vinegar
2 tsp maple syrup
1 tsp grain dijon mustard
1 garlic clove, finely minced
½ inch fresh ginger, finely minced (about 2 tsp)
1 small red onion, finely minced
1 apple, cored and diced
Salt & pepper, to taste
Preheat the oven to 410°F/210°C. Cut the squash in half, remove the seeds and then cut in quarters of about ½ inch. Place the squash pieces on a cookie sheet covered with parchment paper, then drizzle with olive oil, salt and pepper. Cook for 20-25 min, removing the sheet halfway through cooking to turn the pieces. Set aside the roasted squash and put the raw almonds on the cookie sheet. Toast the almonds 5-7 min, until slightly golden brown. Set aside to cool, then roughly chop. Rinse the dry lentils, put in a saucepan and cover with cold water. Bring to a boil uncovered, reduce the heat to low, cover and cool 10-15 min, until the lentils are cooked (but not mushy and overcooked). In a big serving bowl, mix the olive oil, apple cider vinegar, maple syrup, mustard, garlic, ginger and a few pinches of salt and pepper. Add the kale and massage it until the dressing is well mixed and the kale tender. To the kale, add the cooked lentils, red onion and apple. Mix. Serve with the roasted squash and chopped almonds.