Jillian Harris, of “The Bachelor” and “The Bachelorette” fame, and her cousin, Tori Wesszer, a registered dietitian and creator of lifestyle blog Fraiche Nutrition, teamed up for their cookbook, Fraiche Food, Full Hearts: A Collection of Recipes for Every Day and Casual Celebrations (2019, Penguin Canada).

More than 100 recipes for everyday meals, along with celebration menus and ideas for casual gatherings also include plenty of vegan, vegetarian and gluten-free options.

Recipes include: West Coast Eggs Benny, Vanilla Cherry Scones, Summer Squash Herb Tart, Rosemary Polenta Fries with Smoky Tomato Dip, Heirloom Tomato Fennel Panzanella, Potato-Crusted Halibut, Mushroom Wellington, Southern Pecan Sweet Potatoes, Apple Date Toffee Pudding, Coconut Lemonade and more.

Harvest Kale Slaw

with Tahini Dressing 

 

After a fun-filled three-day girls’ trip to Hawaii with a redeye flight back home, we ended up at Heirloom, a Vancouver eatery known for its unbelievable vegetarian food. We ordered the kale salad to share, and we all fought for the last bite. Back in Kelowna, our team member and friend Mackenzie whipped up this version for us, and she nailed it. This one is unique, delicious, and healthy. Refrigerate extra dressing in a resealable container for up to one week.

 

    Tahini Dressing:

2 cloves garlic, crushed

1/3 cup nutritional yeast

1/4 cup tahini

3 tablespoons + 1-1/2 teaspoons tamari

2 tablespoons apple cider vinegar

1 tablespoon fresh lemon juice

1/2 teaspoon pure maple syrup

1/2 cup water

1/4 cup avocado, grapeseed oil or other neutral-tasting oil

    Harvest Kale Slaw:

4 cups lightly packed finely chopped green curly kale with stems removed

3 cups shredded red cabbage

1-1/2 cups grated carrots (2-3 large carrots)

1/3 cup finely chopped red onion

1/2 cup sunflower seeds

1/2 cup pumpkin seeds

1/2 cup dried cranberries

One 7-1/2 ounce package smoked extra-firm tofu, cut into 1/2-inch cubes

1 tablespoon cornstarch

2 tablespoons extra-virgin olive oil

 

Tahini dressing: In a blender (or deep, narrow container if using an immersion blender), combine garlic, nutritional yeast, tahini, tamari, cider vinegar, lemon juice, maple syrup, water and avocado oil. Blend 2 minutes or until smooth.

Harvest Kale Slaw: In a large bowl, combine kale, cabbage, carrots, red onion, sunflower seeds, pumpkin seeds and cranberries. Toss to combine and set aside.

Press tofu cubes between two sheets of paper towel or a kitchen towel to remove any extra moisture.

In a small bowl, sprinkle tofu cubes with the cornstarch and toss to coat. Shake off any excess.

In a small frying pan, heat olive oil over medium heat. Lightly fry the tofu cubes until they are light golden on all sides, about 2 minutes in total. Remove from the heat and transfer the tofu to a plate to cool.

Slowly pour Tahini Dressing over Harvest Kale Slaw, adding just enough to coat salad or to taste (you won’t use all the dressing). Add tofu, toss again, and serve immediately.

Serves four-six.

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