Tag Archives: mustard

kale and radish salad with creamy 5-ingredient dressing

kale radish salad

kaaaaaaaaaaaaale

kale kale kale, I could scream from the top of my lungs!  Or perhaps the bottom.  I believe that would indeed be the most profound.

washed kale

I wouldn’t have guessed, but kale is quite hard to come across in France.  I have the luxury of having a very decently priced little organic market down the street from me.  They never let me down (they even half priced the berries I was buying once as the manager said he tried them and they weren’t sweet enough.  He’s tough public, because I thought they were amazing.)

Neither here nor there with the berries, but the kale, yes, the kaaaale, they have it.  It was almost like running into an old elementary school teacher or something, the way I felt when I looked down the aisle towards the produce and saw green bobs of curl brimming from a wooden-laced carton box.

radi

I don’t know what it is about the salad.  My Grandma thought it was a bizarre thing to eat (isn’t that the plant that grows along roads in dirt or for decoration in planters?)  Yes, but a lot of good things do that, too.  And it’s just so weirdly healthy tasting — in a good way.  It’s one of those things you eat for the first time, you like it decently, but I think it’s so good for your body that when your body sees it again it’s automatically conditioned to want it more because of the good it does inside.  Like garlic.

Gaaaarlic.

I’ll stop.

salad dressing ingredientsdressing in bowl

Here’s a really simple recipe for two brilliant ingredients with a 5-ingredient salad dressing that complements the two just too well.  Takes, like, 3 minutes to make.  <3

Enjoy on a breezy hot summer day!

tossing saladkale and radish salad with creamy 5-ingredient dressing
-vegan-
-gluten, nut, corn-free-

ingredients:
1 large bunch kale, washed, dried
about 12 small red radishes, washed, cut into thin slices (I recommend using a Japanese mandolin)
2 tbs. dijon mustard
1 tbs. agave nectar
3 tbs. rice vinegar (or apple cider vinegar)
6 tbs. neutral oil (grapeseed is my preferred)
1 tsp. tamari (gluten-free soy sauce)*

method: Prepare dressing by mixing mustard, agave nectar, and vinegar in a bold until combined.  Slowly whisk in oil to emulsify.  Add soy sauce to taste.  Toss in prepared kale and radish.  Salt and pepper to taste if needed/desired.

*for those with soy allergies, simply salt to taste and don’t add tamari.

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No Oven Gluten-Free Bread

steamed buckwheat loafToday was an odd day in technology for me, in turn spawning some very odd human behavior.  First of all, you may notice that these photos are less than subpar quality.  That is because for some reason my camera decided to eat the “lock” switch on my memory card, guarding the camera decidedly in “memory card locked” mode like an unfair coma.  Given that I spend all of my money on food, I have not updated my cellular device for several many years, and this is what is providing the images today.

RIP OvenFurthermore, my oven died.  It’s really not a huge shame, as you can see from the picture on the right, it was a bit abysmal to begin with.  I suppose churning out breads and desserts and braising meats for hours on end is not what this little guy was originally designed for.  Boo hoo.  This all happened, however, after I had prepared the dough for my favorite Buckwheat Herb Loaf and it had already risen to well over two times its original volume.  I really wanted a sandwich today.  This just wouldn’t do.

Thus, I started thinking how I could possibly make this uncooked loaf a slab of bread.  Only one thing came to mind: steam it like a vegetable.  The world is strange, and this is stranger: it tasted better than when I cooked it in the oven.  Steaming it provided a perfectly even cooking and guarded the moisture inside the bread without having it remotely undercooked.  Its air bubbles stood up taller.  It’s even more spongey.  Whaaaat a weird way to finally get my sandwich.  I had to torch my lactose-free cheese with a creme bruler burner to have it melt.  Alright.

torching cheesenot like pudding

sandwich at lastvictory, you’re so sweet

Anyways, this necessitated the use of my unintelligent smart phone to share this knowledge with you.

Steamed Bread: (!)

1. Take your favorite gluten-free bread recipe (try Home Sweet Honey Buns or Herb Buckwheat Loaf from this site) and put it in a greased and floured mold that will fit into a large pot with a vegetable steaming basket underneath (see photo at right.)  Prepare recipe and let rise indicated time.

2. Boil enough water that it won’t evaporate during 20 minutes cooking but will not overflow into the bread.  Bring to a boil, then put your loaf in the steaming device.  Cover the pot, let cook for 15-20 minutes over medium heat, replacing water if dry.  You will be able to tell it’s cooked through because the top will be solid and when you tap the crust of the dough it will feel solid throughout, as well.

3. Remove from steamer, let cool about 5 minutes before running a knife around the edges to loosen from mold.  Feel free to toast it afterward if you have a functioning oven.

steaming bread

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