With the SADs (seasonal depression disorder) in full swing, I use food to comfort myself. If you’re a regular here, you know by now that still means guilt-free, nutritious foods…but sometimes I even lean a little too MUSH into the dense carbs…putting on my “winter coat” to stay warm…
At the end of the day, as much as I don’t want to….it’s a part of being human. We’re involuntarily preparing our bodies for less threat should danger arise. This is me candidly sharing that I, too, gain weight during the winter. It’s not an excuse to lose all disciple, but a few pounds is ok! Let that Shiitake of thinking otherwise go!
While exploring my options for a warm salad I found that mushrooms are the only vegan, non-fortified dietary source of vitamin D…
Mic-drop.
#Lettucebowandsay “Excuse me SADs….I don’t have mushroom to SHINE!”
Warm Kale and Mushroom Salad + Creamy Dressing
Equipment
- Stove
- Oven
- Blender/Food Processor
Ingredients
Start with the Roasted Toppings:
- 1 can Chickpeas (drained & rinsed)
- 1/3 Cup Sunflower Seeds (raw & unsalted)
- EVOO (coating)
- 1 tsp Cumin
- 1 tsp Garlic Powder
Toast your Breadcrumbs:
- 3-5 slices Sourdough Bread (cubed)
Cook the Veggies:
- heaping Mushrooms (your choice! I used shiitake)
- 1 medium Red Onion (sliced)
- 2 cloves Garlic (peeled & sliced)
- EVOO
For the Creamy Dressing (enough for quite a few salads):
- 1/3 Cup Hemp Seeds
- 1/3 Cup Sunflower Seeds (raw & unsalted)
- 1/2 Cup Water
- 3 ½ Tbsp Nutritional Yeast
- 1 tsp Dijon Mustard
- 1 clove Garlic
- 2 Tbsp Apple Cider Vinegar
- 1 Lemon (juiced)
- 1/2 Tbsp Maple Syrup
- Salt & Pepper to taste
MUSH it all together:
- 1 bunch Kale (for less bite, de-stem)
Instructions
- Preheat oven to 400°F
Start with the Roasted Toppings:
- Add all ingredients to a bowl and mix to coat chickpeas and sunflower seeds
- Lay flat on baking sheet and cook for ~30 mins or until golden brown and crunchy
Toast your Breadcrumbs:
- On another baking sheet lay your breadcrumb cubes out evenly
- Also place in the oven and toast for ~10 until golden brown and crunchy
Cook the Veggies:
- Add EVOO to a large sauce pan over medium heat
- Toss in all of your cut veggies
- Cook until soft ~10-15 mins
- Set veggies aside – you'll reuse this pan in a moment!
For the Creamy Dressing:
- Add all ingredients to a blender or food processor and blend until smooth!
MUSH it all together:
- In the same pan you used to cook your veggies, add another douse of EVOO + 1-2 Tbsp Water
- Add prepped kale into pan and cover with a lid
- Cook until completed wilted
- Transfer to bowl and add veggies + roasted toppings
- Finish with breadcrumbs and stir in the dressing until everything is well coated
Notes
January Seasonal Fruits + Veggies
used in this recipe:
Click to find more recipes with these ingredients!