Preheat oven to 350°F. Prepare an ice bath (a bowl of water with 2 handfuls of ice.)
Place kale in pot of boiling water and cook for 1 minute.
Using the tongs, remove kale and place in ice bath until cooled completely.
Squeeze kale until all the water has been removed.
Chop kale into tiny pieces.
Whisk together egg, applesauce, brown sugar and vanilla together in one bowl. Add
kale to the egg mixture and stir.
In a separate bowl, whisk together both flours, baking soda, and salt.
Combine the WET and the DRY ingredients, adding in chocolate chips at the end
Scoop out about 2 tablespoons size cookie dough onto parchment lined baking sheet,
spacing them out. Lightly press thumb on top of cookies to slightly flatten them.
Toss the parsnips and apple in a bowl with 1 Tbsp oil, sea salt and black pepper. Spread evenly onto a foil-lined bake sheet and roast until fork tender, about 20- 25 minutes.
To make the Pecan Gremelota, toss the shaved Brussels in a small bowl with the pecans, parsley, pomegranate seeds, lemon juice and zest, plus 1 Tbsp olive oil. Season with sea salt and black pepper. Set aside.
Transfer the parsnips and apples to a blender. Add the stock and puree until smooth. Add the maple, and season with more salt and pepper. Pour soup into a large saucepan and heat over medium heat until warmed through.
To serve, spoon into bowls and season with gremolata.
To make the dressing, mix together the mustard, maple and vinegar in a small bowl. Whisk in enough extra-virgin olive oil slowly until the mixture becomes emulsified. Season with sea salt and freshly ground black pepper, to taste. Set aside.
Slice the kumquats thinly and toss with good olive oil in a small bowl. Set aside.
In a large salad bowl, toss the kale, pear, pomegranate and kumquats together with the dressing. Plate onto salad plates and top with pumpkin seeds.
Creamy, tangy vegan mayo made with aquafaba! 5 minutes, 6 ingredients, and 1 bowl required! A delicious and versatile plant-based spread perfect for sandwiches, sauces, dressings, and more! From The Minimalist Baker
Creamy, tangy vegan mayo made with aquafaba! 5 minutes, 6 ingredients, and 1 bowl required! A delicious and versatile plant-based spread perfect for sandwiches, sauces, dressings, and more! From The Minimalist Baker
3/4-1cupsunflower oil(or other neutral oils like avocado & canola)
Servings: 2-Tbsp servings
Units:
Instructions
Add aquafaba to a tall glass jar (or, if using a Magic Bullet or something similar, add to a small blender jar) along with ground mustard, sea salt, apple cider vinegar, and brown rice syrup. Blend on high with an immersion blender (or mix on your blender base) for 30 seconds until frothy.
Measure the oil in a liquid measuring cup. Then, with the immersion blender on its highest speed, slowly stream the oil in over the course of 1-2 minutes. Doing so supports the immersion process. (If using a Magic Bullet or something similar, add all the oil at once and blend on high until a thick, creamy sauce is achieved - up to 4-5 minutes, scraping down sides / shaking as needed.)
Move the immersion blender up and down to incorporate a little air toward the end. If it's looking too thin, add more oil. The more oil you add, the creamier, thicker, and denser the texture will become. You shouldn't need more than the recommended amount.
Taste and adjust flavor as needed, adding more sweetener of choice for sweetness (keeping in mind maple syrup will make it less thick + fluffy), vinegar for tanginess, salt for saltiness, or ground mustard for mustard flavor.
Use immediately or transfer to a sealed container in the refrigerator until cold - about 4 hours. It will thicken even more in the fridge! Store leftovers in the refrigerator up to 2 weeks (sometimes longer). You'll know it's gone bad when mold has formed. Not freezer friendly. Perfect for sandwiches, dressings, sauces, and more!
