my mostest favorite recipe

only it doesn’t exist. so it is kind of hard to share not to mention make. i always get nervous when i try to make kale slaw because i have to fake it. i am the kind of person who measures ingredients when i make mac and cheese. but i braved it and made it for a picnic this weekend and it turned out just fine. only i don’t remember what i did. but really, this recipe is hard to screw up. i make it different every time and it is always good. so don’t let me scare you.

here is a recipe approximation. salad: 1 bunch of kale, 2 carrots, half a head of purple cabbage, 3/4 cup roasted, salted cashews, 1 box extra firm tofu, marinated and broiled. dressing: juice of one large lemon, 3/4 cup vegenaise, 4 tablespoons soy sauce, 2 tablespoons sesame oil, 2 cloves garlic, 2 tablespoons, minced, fresh ginger. (sorry, you have to scare up the vegenaise somewhere. i tried making it with mayo once and it was not the same. yick.)

marinate the tofu over night in soy sauce, sesame oil, fresh garlic and ginger. the more you put in the more your tofu will actually taste like something. dump the marinated tofu on a baking sheet and broil about 12 minutes a side. meanwhile, chop up all the veggies and put in bowl. then mix up the dressing to pour over top. last, mix in the tofu and the cashews.

the co-op in moscow, idaho serves up this recipe. i craved it like a madwoman when i was pregnant with gideon. only i couldn’t afford $5 for their little one cup servings. so one day i lurked around the deli, wrote down all the ingredients on the little kale slaw plaque and interrogated the deli worker. then, after a few interesting experiments, i now have something that resembles a recipe.

at our picnic last weekend i was trying to explain to my mom what kale was and why it was so good for you. “it’s particularly good for women, i can’t remember what it has in it, but something women really need…” “morphine?” chimed in my husband. no, actually. google tells me it is a good source of iron, and has lots of calcium and antioxidants, magnesium, lutein. it’s great for nursing women, wards off breast cancer and osteoporosis. in fact, it’s so stinking good for you that it’s not actually food. in restaurants they set your real food on it and it makes for a nice plate decoration. that’s the glory of this recipe, you could eat kale all day and not even notice. but you might notice the ginger. so i hope you like ginger.

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5 Responses to “my mostest favorite recipe”


  1. 1 Anonymous August 29, 2008 at 10:00 pm

    In case you ever crave co/op food again, if you ask sweetly they will go to the back and hit print and bring you the recipe. or at least they used to. we have some great tofu recipes from them.

  2. 2 mavis August 30, 2008 at 7:07 am

    i should get the recipe for their marinated tofu slabs. those are tasty. but actually, this recipe doesn’t exist. they make it differently every time so it’s a hard one to nail down. i actually bought the little co-op cook book last year. but sad to say kale slaw or pesto rolls weren’t in it. now pesto rolls are to die for. if you ever come across the recipe to that one let me know. mmm.

  3. 3 Mackenzie September 12, 2011 at 1:44 pm

    So scrumptious– thanks for doing the legwork. Marinating tiny bite-sized pieces of chicken in the same marinade and broiling it produces equally tasty results, for those of us who prefer dead animals to tofu.

  4. 4 mrs. potter November 18, 2012 at 1:12 pm

    still looking for that pesto roll recipe? cause I happen to be in the know 🙂


  1. 1 where’s the cheese? « Trackback on July 30, 2012 at 8:15 pm
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