Welcome to Week 4 of the Live Planted Cooking Challenge. We’ve teamed up with Holistic Health Coach Kaitlyn Cashmere to create recipes that will challenge you to become a better cook.  All of the recipes were created with practicality in mind, they are doable for new cooks but inventive enough to teach seasoned cooks something new as well. We want you to feel more comfortable in the kitchen at the end of this challenge. If you can create meals for yourself you’ll have a better chance of staying plant based in the long run. Let’s get cooking!

If you want to find out more about Kaitlyn or the Challenge click here.

To Participate:
–Come back every Thursday for a new recipe for the next 5 weeks.
-Recreate the recipe in your kitchen and snap a photo of your version of the dish.
-Use the hashtag #LivePlantedCooks to tag us on social media and tell us how your experience was. Was there something you found particularly hard? Tell us! Flavors you really liked? Share it! Live Planted will feature a few photos on Instagram and Twitter.
–For the overachievers, push yourself to work one skill or flavor that you learned into another dish you cook.

 


Inspired by all of the beautiful colors fall produce has to offer: deep purple, rich orange, and various shades of green are the key components of this salad. Since this is a vegan cooking challenge, it seemed only necessary that I challenge myself as well. So instead of creating a savory salad, I focused on using the sweeter flavors of fall.

Don’t be alarmed, the sweetness of this salad is not overpowering. It’s just subtle enough and pairs perfectly with any additions you might want to add to the salad. Some of my favorite salad additions include: sauerkraut, cooked grains, rice or roasted chickpeas. Any of these additions would be delicious with this colorful salad and sweet cashew butter dressing.

I’d love to know, what fall produce do you enjoy cooking with most?
Do you prefer savory or sweet flavors when using this season’s produce?

Colorful Kale & Cabbage Fall Salad
Author: Kaitlyn Cashmere
Recipe Type: Vegetables, Salad, Vegan, Gluten Free
Serves: 2 Entrée Salads or 4 Side Salads
Prep Time: 5 Min. Cook Time: 35 Min. Total Time: 40 Min.

INGREDIENTS

Fall Salad
1 ½ Pound Butternut Squash or
12 Ounces pre-peeled/diced or frozen butternut
½ Pound Tuscan Kale
¼ of Medium Head Red Cabbage
1 Medium Apple (divided)
14 Ounce can Artichoke Hearts (drained, quartered, divided)
2 Tablespoons Capers (drained, divided)
1 Tablespoon Lemon Juice
½ Teaspoon Ground Sage
¼ Teaspoon Onion Powder
Pinch of Smoke Paprika
Salt & Pepper to Taste

Cashew Maple Dressing
2 Tablespoons Cashew Butter
2 Teaspoons Maple Syrup
1 Teaspoon Apple Cider Vinegar
Black Pepper
Water

 

INSTRUCTIONS
Preheat oven to 400° F
Carefully peel and dice butternut, discarding seeds
Place diced butternut on a small, parchment lined baking sheet and toss with ground sage, onion powder, smoked paprika, salt and pepper
Bake 25-35 minutes, until soft, tossing occasionally
Meanwhile: wash remaining produce; remove the cabbage core and kale stems, thinly slice cabbage and kale
Add cabbage, kale and lemon juice to a medium bowl and massage with hands for about a minute, set aside
Mix together dressing ingredients in a small bowl, adding water gradually until desired dressing consistency is reached, set aside
Add prepared artichoke hearts and cooked butternut to the bowl of cabbage and kale, and toss to combine
Divide into serving bowls and garnish with sliced apple, capers and dressing.

Store the leftover salad and dressing in the refrigerator, in separate airtight containers. Consume within 2 days.


Looking for more? Click here to see all of the fall recipes Kaitlyn has created for us.

Share your recipes with us on social media, we want to see what your version looks like! Use the hashtag #LivePlantedCooks and you may be featured on our instagram!

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