Roasted Sesame Kale Salad with Chickpea Croutons by Jason Kempf @Jnana_Vegan
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Another winning recipe from a dear vegan Chef and friend Jason Kempf. You can find Jason on Instagram @Jnana_vegan and Facebook at Jnana Vegan he is a wonderfully creative Chef and having taste tested many of his creations I can say his food is delicious! He’s graciously shared some of the recipes that we highlighted in recent Thanksgiving & Christmas food/pottery photo shoots and I’ll be sharing them here but I do hope you’ll give him a follow and let him know what you think if you try these out!
Kale Salad
4 cups kale
2 teaspoons sesame oil
1 tablespoon olive oil
1 tablespoon sesame seeds
1/2 teaspoon sea salt
pinch of black pepper
Preheat the oven to 350F
Rinse the kale under cold running water and dry the leaves very well, in a salad spinner if you have one. Cut out the center stalks, then cut the kale into 2 inch slices horizontally.
Place the kale in a mixing bowl, add the sesame seeds, sea salt, pepper, sesame oil and olive oil. Toss well.
Place on a baking sheet.
Roast in the oven for 20 minutes, turning halfway through cooking, until crisp at the edges.
Tamari Chickpea Croutons
1 (15-ounce can) chickpeas (drained, rinsed, and patted dry)
2 teaspoons extra virgin olive oil
1 tablespoon tamari soy sauce
2 teaspoon apple syrup
1/2 teaspoon grated or juiced ginger
black pepper to taste (fresh ground)
pinch wasabi powder (to taste) (optional)
Preheat oven 400F
Add the ingredients to a mixing bowl minus black pepper and wasabi
Place the chickpeas in a single layer on a large sheet pan.
Bake in the preheated oven for 15 to 20 minutes, stirring or shaking the dish occasionally so that the chickpeas begin to brown on all sides.
Remove from the oven and allow to rest for about 5 minutes, or until cool enough to handle.
Optional: once out of the oven place chickpeas in a dry bowl and toss with wasabi and black pepper.
