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Veggietorials.com Post! Comforting Kale Salad with Zesty Sesame Vinaigrette

12/23/2013

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Below is a repost of my recent guest spot on Veggietorials.com. Veggietorials was created by the amazing Cobi Kim in Hawaii. She has a really fun Youtube Channel where she creates and shares unique and easy vegan recipes. Since I'm not a film expert, she was kind enough to let me do a video intro, paired with my traditional posting style. Check out Veggietorials.com for more from Cobi!! 
What I love most about the holidays is that it’s a time ripe with the essence of both past and present. In these weeks between Thanksgiving and Christmas, this remains more true than ever. I used to always wonder why and how and who thought it was a good idea to “put” two such grand holidays so close together (isn’t one enough?!), but I now know that it was a brilliant idea.
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During these early December weeks, we’re all a little tired, a good bit cozy, some giddy with expectation, others antsy to call it all a day. Regardless of where you find yourself, though, the reality is that this time of year reeks of tradition while also begging for something fresh. Thankfully the New Year is just around the bend.
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With this in mind, I wanted to come up with something that would embrace the past while refreshing the present. I’ve written before about how I’ve become know as the Salad Maven of many a party. I find it to be something many are scared to play with, yet to me it’s fun, inexpensive, and the hardest culinary experiment to mess up. Not to mention that amidst the heaviness of casseroles and roasts, salads are the saving grace!
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Bowl provided by The Frock Shop - Charlotte, NC.
So in celebration of this holiday interim, I thought it appropriate to embrace hearty and comforting ingredients, while calling on some lively current food trends. I’ve combined coconut shreds with warm quinoa to bring out the oils, creating a soft and delicate texture. The bite of Granny Smith apple perfectly compliments the sweetness, and my Zesty Sesame Vinaigrette ties it all together. Toss it with shredded Lacinato Kale, and you may just find you’ve been knocked into 2014!

Best of celebrations! 

Hannah
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Bowl provided by The Frock Shop - Charlotte, NC.
Comforting Kale Salad with Zesty Sesame Vinaigrette

1 Bunch Lacinato Kale, chopped thin
1 Cup Red Quinoa, cooked and warm
1/2 Cup Unsweetened Shredded Coconut
1 Granny Smith Apple, diced
1 Recipe Zesty Sesame Vinaigrette (Below)
Fun Options: Dried Cranberry, Walnuts, Pumpkin Seeds

Zesty Sesame Vinaigrette
1/2 Fresh Squeezed Orange Juice, strained 
1/4 Cup Brown Rice Vinegar
1/8 Cup Olive Oil
1/2 Tsp Maple Syrup
1/2+1/4 Tsp Sesame Oil
1/2 Tsp Ground Ginger
Dash Salt & Pepper
Sesame Seeds, to garnish

Combine all ingredients except oils. Slowly whisk in oils.

To serve:
Before quinoa has cooled completely, stir in coconut shreds. Toss with kale and apple, adding the dressing last. Once everything is sufficiently dressed, finish with sesame seeds. Add additional options if you wish. 

Enjoy!
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A Delayed New Take on Pumpkin: Pudding! 

12/17/2013

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Sometimes when life gives me lemons, I opt to make pumpkin pudding instead. Especially on days like today, when I’ve been in solitary confinement in my apartment, determined to not get any sicker than I already am. I’ve been cranky. Whiney. I don’t wanna! I do wanna! Not feeling well brings out all of my rebellion. I fight back real hard, ya’ll. Like I said- by making pudding! I know you’re shaking in your boots as I type.
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I was gifted some lemons and ginger yesterday when it dawned on me that getting into real-people clothes and driving myself to the store simply was not an option. I’ve boiled the water for tea 3 times now, which means I’ve washed my tiny perfect pot 3 times as well. Alternating between boiling the water and using it to reheat my lentil-sweet-potato concoction is getting old. 3 times, folks. I’m not talking about a dishwashing spree, but I am talking about mindless and rote kitchen action.

All of that is to say that by noon today, I had to make something with a little more love behind it. I wanted something sweet but energizing. Compound that with the fact that I’ve had this recipe in my arsenal since before it was in its holiday seasonal prime, and voilah! What better time than cooped-up now?!

This recipe also embodies my mood in some other subtly rebellious ways. See, I’m one of those people who doesn’t want pumpkin in my pie or in my latte. I don’t hate pumpkin, and I never crave it. So this year I bought a can of it just to see if I could change my own mind. Additionally, I don’t want my protein in smoothie form. I love the taste of smoothies, but I can never quite figure out when is the right time to drink them such that they won’t hurt my stomach. Combine these seemingly dissonant factoids, and I think I’ve created the perfect alternative for weirdos like me: Pumpkin Protein Pudding!!
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Since I’m not feeling so stellar, I was grateful to know this would be super easy. I’ve made many versions of this before and strongly encourage you to play around! For this version, I didn’t have any fresh “milk” on hand, so I made a quick hemp milk as the starter. Combine the rest of the ingredients, and you’re on your way to energy and protein-packed pumpkin goodness. Top it with your favorite nuts and seeds or dried fruit, and it makes the best fall breakfast. For a dessert version, amp up the maple syrup drizzle or add more to the batch, and top with shredded coconut or cacao.

In post-pudding glee,
Hannah

Pumpkin Protein Pudding
1 Cup Water
½ Cup Organic Pumpkin (cooked or canned)
⅓ Cup Chia Seeds
¼ Cup Hemp Seeds*
1 Tbsp Coconut Butter
1 Tsp Maple Syrup, plus more to drizzle
½ Tsp Vanilla Extract
½ Tsp Pumpkin Spice

1. Using a high-speed or immersion blender, combine water and hemp seeds. Add pumpkin, coconut butter, maple syrup, vanilla and pumpkin spice. Blend until smooth.
2. Pour mixture into bowl and slowly stir in chia seeds.
3. Refrigerate until thick, about 15 minutes.
* 1 cup of any non-dairy milk can be used in place of water and hemp seeds. If mixture is too thick, add more non-dairy milk. If it doesn’t thicken to your likening, add more chia seeds 1 tbsp at a time.
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New Year, New Offerings!

12/12/2013

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I made a decision, recently, in a quest to figure out ways that I can bring more to you at The Lavender Lunchbox. I kept trying to think of recipe categories to succumb to. Maybe I could have Cookie Corner, or Salad Sunday! Yet the more I dug deep, the less exciting these ideas became. I felt that the narrowness of such columns would constrain me and feel forced.
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As I began to beg the necessary questions as to what my goals are, I reached some clarity about it all. See, The Lavender Lunchbox is my personal blog about food. I knew early on, though, that food alone would not suffice, no matter how beautiful or delicious. I hinted at future offerings in my first post, and with my subheading, “Beautiful Food. Beautiful People.” In recent days, I asked myself again: what is important to me?
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With that, I reached a conclusion you may find interesting (at least) and at best exciting! What is important to me?!

Beauty and truth; my truth is that I see beauty in everything.

For this reason, I have made the choice to expand The Lavender Lunchbox to offer more to you than food. With a strong background in design, I suspect I will begin to share a lot of art with you. Imagine furniture finds, graphics, and artisanal creations by friends of mine. In keeping with my subheading, I will introduce you to the people in my life who are doing really incredible work. I’m not going to narrow down who this may include, because as I said I see beauty in everything. For example, I know for a fact that interviews with spearheads of great organizations will show up here from time to time.

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I hope that this change excites you as much as it does me. This expansion is one more step further in me expressing my truest self to you. I have to thank you, with the utmost gratitude, for your love and support thus far. I had no idea when I began this blog that it would help me to discover a greater sense of myself. Not only has that been true, but you - my readers - have loved and embraced all of me as you’ve shown me your support through readership, comments, and in-person feedback.

It is because of you that I am now able to open myself up more. I hope you thoroughly enjoy what is to come. And don’t worry - the recipes are not going anwhere! As you can see from these old photos I took in high school (gasp!), food has long been a favorite subject of mine.

Love,

Hannah
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