All you have to do is buy, or borrow a copy of the book, try some recipes, and share your tips, questions and experiences in the comments of the VegCookBook Club blog, in a post on your own blog, or on Twitter and Instagram using the hashtag #vegcookbookclub. You can also share your photos and thoughts on Christy's Blissful Chef Facebook page.
To get us started, Christy sent over a recipe for us to try. Enjoy!
2 bunches of kale, washed
1 cup cherry tomatoes, sliced in half
1 fennel bulb, thinly sliced
2 avocados, cubed
2 tablespoons dulse, for garnish
Sweet Mustard Miso Dressing:
1 lemon, zested and juiced
2 tablespoons miso
2 tablespoons stone ground mustard
2 tablespoons brown rice syrup or maple syrup
2 tablespoons nutritional yeast
Black pepper, to taste
Sea salt, to taste
Filtered water, as necessary
Directions
Pull
leaves from stalk of kale and tear into small pieces. Thinly slice the
stalk. Place in a medium bowl. Blend dressing ingredients together in
blender until smooth. Massage the kale with dressing for about 5
minutes. Stir in the rest of salad ingredients and allow to sit for 30
minutes while the flavors meld. Enjoy!
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