Vegetables and herbs add a savory richness to this vegan kale salad.

Recipe source The Post title No carb vegetables in a vegan kale recipe?

No problem!

source The Huffington Post title A healthy kale salad can be low carb and high in protein source The Guardian article This is a recipe that I had to find a way to make work with my busy schedule.

So I decided to go with a mix of leafy greens and the vegetable dip recipe from The Post. 

A few tips for making your own vegan kale: Be mindful of what’s in the ingredients.

I used all-purpose flour for the recipe, and it worked perfectly.

I like to cook in the oven or on a low-heat surface, so that I can use the flour as needed.

Don’t skip the vegetables.

You don’t want to waste the time of a busy family.

Make sure you don’t eat too much of the vegetables at once.

I always make it ahead of time so I don’t have to eat them all in one sitting. 

I like to put a few sprigs of basil in the salad as well, because basil is known to be a good source of fiber. 

What you need: 1.3 cups of water. 

1/4 cup of flax seed oil, or olive oil. 

2 cloves of garlic, minced. 

6-8 tbsp.

of coconut milk, or almond milk. 

Directions: Combine all ingredients in a bowl and let sit for 15 minutes. 

Heat a grill pan or cast iron skillet over medium heat.

When the pan is hot, add the spinach, then sprinkle with the flax seeds. 

Add the garlic, coconut milk and coconut flakes and cook until the spinach is wilted and cooked through, about 4-5 minutes.

Add the remaining ingredients and cook for an additional 5-7 minutes.

Serve with a little more coconut milk.

This recipe can be made ahead of schedule, but if you are not sure what you are going to cook, you can just add the kale to the pan and let it cook for about 2 minutes on each side, stirring often. 

 This recipe was created using a mixture of the Vegan Kale Salad, Vegan Vegetable Dip, Leafy Greens and The Post Vegetable Dip. 

Recipe adapted from The Vegan Kameleon. 

Posted by Vegan Kombu at 8:36 PM