Hey #plantPOWER lovers! Kasey and I have a new, fun plantPOWER challenge for Thanksgiving. While we often think about the big bird in the center of the table, how about we shift our focus to plants for a bit? What better way to bring more #plantPOWER love to the world than through cooking for our loved ones?! I personally couldn’t think of anything better. Cooking plant-based dishes for my friends and family to enjoy brings so much joy to our dinner tables, our GI tracts, and our minds! Triple win.
We want to see YOUR #plantPOWER Turkey Day recipes! What plant-based meals are you making for your family on the big day? Send us your recipes by this Friday and we’ll work them into one, big #plantPOWER Turkey Day blog post next Monday! It’s like one, big #plantPOWER recipe swap. What could be better?!
If you’re not going to submit a recipe, no worries. You can still join in! Just tweet and Instagram your Thanksgiving #plantPOWER meals, side dishes, and desserts with the “#plantPOWER” and “#TurkeyDay” hash tags, along with our Twitter / Instagram handles @theloveofkale and @PowerCakes. We want to see your plant-powered meals! And, of course, we want to see you getting your #jadorelavie on, ENJOYINGthe company of your loved ones. That is first and foremost! ______________________________________________________________________________________________________________________
Curry, cauliflower, and tabbouleh.
Need I say more? I’ve been wanting to create this dish for quite some time and I finally got around to it this weekend. Lucky us! This dish offers a twist on the classic Levantine salad, swapping the bulgur grain for gluten-free and uber-nutritious cauliflower. It’s also high-raw and vegan, so almost all allergy bases are covered. That means it’s a #plantPOWER dish we can all enjoy together.
Ingredients (Serves 6-8)
1 head cauliflower
12 cherry tomatoes, diced
1/2 bunch of parsley, chopped
1/4 bunch of mint, chopped
2 garlic cloves, minced
1/3 onion, diced
2 Tbsp nutritional yeast
1/2 tsp curry powder
2 tsp coconut aminos
Juice from one lemon
2 Tbsp extra-virgin olive oil
1/2 tsp sea salt
Black pepper to taste
De-stem cauliflower and dice into small crowns.
Pulse cauliflower in food processor for 10 -15 seconds, or until it resembles the bulgur.
Put cauliflower into an extra-large bowl.
Add tomatoes, garlic, and onion. Stir thoroughly to combine.
Add herbs, curry powder, nutritional yeast, lemon juice, and coconut aminos. Stir thoroughly to combine.
Add sea salt and olive oil. Stir thoroughly to combine.
Add black pepper to taste and give it another good stir.
Cover bowl with plastic wrap and place in the refrigerator for 2-3 hours, to allow flavors to combine.
This recipe is incredibly easy to make and, while there are a bunch of cauliflower recipes out there, this one has a fun, unique twist on it! Not to mention extra protein and B vitamins, thanks to the addition of the nutritional yeast. This tabbouleh would be a great on top of some Mary’s Gone Crackers and a welcomed addition to a big #plantPOWER salad. I’m thinking of tossing it into a big salad with kale, hummus, sauerkraut, and greek olives!
P.S. – Happy Veterans Day, everyone. Let’s all make sure we take a few minutes to give thanks to our veterans (past and present) for supporting us and fighting and on our behalf. Sending love!