Kale & Sweet Potato Hash *

1 T oil (EVOO, avacado or coconut work well)
1 bunch of kale (enough to fill a large skillet), cut into thin slices or bite size peices
1-2 cloves garlic, minced 
Salt and Pepper (S&P) to taste (I like couple shakes of lemon pepper on the kale)
1 large sweet potato, skinned, cubed & oven roasted

1. Roast sweet potato for 20-25 min at 425 (may coat with a little oil and S&P)
2. With about 10min left in oven, begin heating oil in pan. 
Add kale and cook till glistening and bright.
Add garlic, S&P
Cook till kale is tender
3. Add roasted sweet potatoes and stir till all combined

*Eat as is or empty skillet and fry up a couple eggs and top the hash with the fried eggs.

Sooo Scrumptious Sloppy Joes

Ingredients

• 2 T coconut oil (or EVOO)
• 1 red pepper, or orange/green/yellow, diced small
• 1 large onion, diced small
• 1 teaspoon salt
• 1 clove garlic, minced
• 1 scant teaspoon garlic powder
• 1 pound grass-fed beef or turkey
• ¾ cup Paleo/Whole30/sugar free Ketchup
• ¼ cup coconut aminos, Braggs or 2 T BBQ sauce (optional)
• 3 T parsley, minced (optional)
• 2 T tomato paste

Instructions

1. Place the coconut oil in a large skillet.
2. Dice up the red pepper and onion and sauté in the coconut oil over medium heat. Cook for about 5 minutes, until they start to soften and onions start to become translucent.
3. Sprinkle with salt and garlic powder and stir in.
4. Add the beef and break it up with a spatula. Cook until browned.
5. Add ketchup, coconut aminos, and tomato paste and stir to combine.
6. Let cook on low for at least 10 minutes. The longer it cooks the more the flavors will develop. I like to simmer it for 30-40 minutes.
7. Serve over zucchini noodles, a sweet potato, whole grain buns or just eat it out of a bowl!

"Creemy" Tomato Soup

1 cup raw cashews, soaked in filtered water for 4-8 hours, then drained & rinsed
1 1/2 cups filtered water or vegetable stock
1 T olive oil
1 large or 2 medium onions, chopped (about 3 cups)
3 cups dices fresh tomatoes approx or 1 (28oz) can diced or crushed tomatoes in juice

3 large cloves, minced
2 T fresh basil leaves, minced

2 tsp maple syrup
1tsp sea salt (little less if using canned tomatoes)

2 medium ripe tomatoes, diced to top off

1. Process soaked cashews and water in a food processor or blender till smooth

2. Heat oil in medium-high heat. Add onions and sauté for about 8min, until onions soften and begin to turn translucent. Add the rest of the ingredients and bring to a boil.

3. Reduce heat, cover and simmer for 20-30min (the longer the better) stirring occasionally

4. Remove from heat and puree with an immersion blender or pour portions back into blender till smooth. Add cashew "creem" and combine till smooth.

5. Add 2 diced tomatoes for finishing and re-heat for another 5min

"Get it Ripe"
by Jae Steele

Cauliflower, Roasted or Raw

1 head of cauliflower, cut into small sections

1/4 cup olive oil
2T fresh lemon juice
1/2tsp salt
1/4 tsp pepper

3 large cloves garlic, thinly sliced (or minced)

OVEN 450 degrees

1. Whisk 2nd group of ingredients together in a medium sized bowl and stir cauliflower into the mix. Once well coated, stir in the garlic.

You can eat raw just like this and it is delish or put into oven.  Cook for 15min, rotate/stir around then cook 10min more.

Forrey "Freezer" Spaghetti Sauce

3 lbs Tomatoes, cut into quarters (Roma tomatoes are great in this sauce because they have the least amount of seeds but other tomatoes work fine too. You could have a combination of different kinds if you would like)

8 Whole Cloves Garlic, large

1/2 tsp Salt

1/2 tsp Pepper

1/2 Cup Olive Oil

 1 green pepper cut into 1 inch square chunks (optional)

1 lb Ground Meat (optional)

1. Heat oven to 325 degrees. 

2. Place the quartered tomatoes, cloves, and green pepper (if using) on a large cookie sheet. 

Drizzle the olive oil and sprinkle the salt and pepper on top and then mix it all up to get everything coated (I just use my hands). 

3. Roast in oven for 2-3 hours. 

4. At 2 hours stir it around a bit. Continue to cook until you see a good amount of caramelizing on the tomatoes. **I think I roast mine for about 2 hours and 45 min**  

5. Remove from oven and puree. You can use a food processor (may have to do it in batches depending on the size of your processor), a blender, or an immersion blender. Serve over pasta or freeze in containers for future use. 

Megan Forrey McMahan, Avon IN

Hot Potato! Hot Potato!

Easter's funeral potatoes kill ya off?! Use this recipe instead next time!
Hint: When replacing cheese or other dairy products in your diet-up the fresh herbs to infuse your food with flavor and give your body "super food" benefits!

Approx 2.5 pounds of either red or russet potatoes, scrubbed and cubed into bite size pieces
6 cloves of garlic

1 onion, diced
1 T olive oil
1/2-1 tspThyme
1/2-1 tsp Cumin
1/2-1 tsp Smoked paprika
Salt
Pepper

1 T Dijion mustard
1/2 -1 cup fresh dill or 1-2 T dried dill
1 cup fresh cilantro, chopped


1. Put cubed potatoes and garlic into pot of cold water and bring to a boil. Cook for about 10min or until a fork can go through the potato with no effort.

2. While potatoes are cooking, sauté the onion in the olive oil until they start to brown-season with thyme, cumin, paprika, salt and pepper and stir for about another minute. Add a splash water if needed to prevent sticking.

3. Drain potato water making sure garlic stays with potatoes, then add the onion mix, Dijion mustard and fresh herbs gently folding it in with a spatula. (Try to avoid excess force and mashing of said potatoes.)

-Add more salt, pepper or seasonings to taste-serve hot.

Cold Comfort Food off the Farm

"...The Abbe's warning: 'Never confront an enemy at the end of a journey, unless it happens to be his journey'.” 
― Stella Gibbons, Cold Comfort Farm

I don't make a lot of casseroles anymore, but sometimes cold weather just warrants it! Thought I would throw in a couple quotes from one of my favorite books, from which this dish is named after.

8 oz dry gluten free/brown rice fusilli pasta
1-2 tsp olive oil
1 med-small red onion, chopped
3 bell peppers (red, orange, yellow or other such combo), chopped
1 medium jalapeno, seeded and chopped (I leave out because it is too spicy for the kids)

2-3 T taco seasoning, to taste
2 cups cooked black beans (or 1 can), rinsed and drained
1/2 cup corn

1 1/2-2 cups enchilada sauce (I prefer green over the red)
1 cup Daiya shredded mozzarella cheese (or your fav nondairy cheese)
1 cup chopped green onions

1/2- 1 cup chopped cilantro (I love this stuff)
salt and pepper to taste

2 handfuls tortilla chips, crushed (to top)
avacado, diced to top 

1. Prep oven at 350F and grab a 3 quart casserole dish.

2. Cook dry pasta for approx 8 min. Do not let them overcook or they will be mushy. Drain and rinse.

3. In large skillet, saute chopped red onion, pepper and jalapeño (if using) in the oil until tender (approx 8min).

4. Add taco seasoning, black beans, corn and the enchilada sauce. Stir well and cook for another 5min.

5. Stir in the pasta, chopped green onions and cilantro-season with salt and pepper then transfer mix into casserole dish, putting half in then a layer of cheese then the rest and top off with the cheese.

6. Bake for 15-20 min, until heated through. Take out and sprinkle crushed tortilla chips on top. Serve with diced avocados, salsa and more cilantro if desired.

Adjusted slightly from "ohsheglows.com" enchilada casserole recipe

“A straight nose is a great help if one wishes to look serious'.”
― Stella Gibbons, Cold Comfort Farm

Indian Lentil Soup

1/2 cup chopped onion

1 clove garlic

2 tsp. curry powder

1 tsp. crushed coriander seeds (I just use the powder coriander from the store)

1 tsp. crushed cumin seeds (again I just use the cumin powder)

1/2 tsp. ground turmeric

1/4 tsp. crushed red pepper flakes

1 Tbsp. olive oil

5 cups vegetable stock (I have used homemade veggie or chicken stock, or just the store bought chicken stock/broth...it doesn't matter all that much)

4 cups water

2 cups (1 pkg.) dried red or brown lentils (sorted and rinsed)

OPTIONAL: Most times when I make this, I add little diced green peppers (1/4- 1/2 cup) and 1 medium carrot,diced the last 10 min of cook time...just to get in some more veggies)

GARNISH: (non-vegan OPTION): Top with fat free yogurt, plain greek yogurt or sour cream
(vegan option): Drizzle coconut milk over
Chopped cilantro or parsley
Diced avocados
Salt & pepper to taste

Directions:

Saute onion, garlic, herbs, and red pepper flakes in oil (approx. 5 min). Add stock, water, and lentils. Heat to boiling. Reduce heat and simmer, covered, until lentils are tender (about 30 min). 

  

Megan McMahan, Avon IN

Vegan Shepherd's Pie

POTATOES
4 fist sized potatoes (about 2 1/4 lbs)
1/2 cup non-dairy milk (almond milk works really well with savory dishes)
3 T olive oil
3/4 tsp sea salt

LENTILS
1 1/2 cup uncooked green or brown lentils
2 1/2 cups vegetable stock or filtered water

VEGETABLE FILLING
1-2 T olive oil (plus a little extra to coat the dish and drizzle over the casserole)
2 medium onions, diced
3 medium carrots, (peeled if not organic) diced
5 cremini brown mushrooms, sliced *I always just put in 2 stalks celery instead
6in zucchini,  peeled and diced
3 medium-large cloves garlic, minced
1 1/2 tsp dried thyme
1 tsp ground coriander
1 tsp seas salt
freshly ground black pepper to taste
3 T tomato paste *I always put my left over paste into a baggie and store in freezer

PREP POTATOES
1. place a large pot of cold, lightly salted water with potatoes on high heat. Once boiling, reduce heat to simmer and cook for 10-15min, until potatoes are soft, but not falling apart.
2.Drain and mash with milk, oil and salt. Set aside.

PREP LENTILS
1. Combine lentils with stock or water on high heat. Once booking, reduce heat to simmer, cover and cook for 35-45 min, stirring occasionally, until lentils are soft but not falling apart.

PREP VEGGIES AND PIE
oven to 350 degrees

1. Heat oil in large skillet on medium.  Add onions and sauté for about 7min. Add carrots and sauté for another 5min. Add zucchini, celery or mushrooms, garlic, thyme, coriander, salt and pepper and sauté for another 5 min, until everything is soft.

2. Stir in tomato paste (may need to add a couple splashes of water to prevent sticking) and cooked lentils and stir to combine.

3. Transfer lentil-veggie mix into a 3 qt lightly oiled casserole dish, distributing it evenly then top with mashed potatoes-smoothing into an even layer.

4. Drizzle oil on top if desired and bake for 20-25min or until heated through.  If you want the top to brown slightly turn the broiler on for the remaining 5min (but watch so it doesn't burn.)

Let stand for a few minutes before serving.

From "Get it Ripe" by Jae Steele

Baked Breakfast Oatmeal Squares **

This CAN be made up the night before and baked in the morning...

OVEN 350 degrees
DRY

2 cups old fashioned oats
1/4 cup (or less) brown sugar or maple syrup
2 tsp ground cinnamon
2 tsp baking powder
1 tsp salt
1/4 cup dried craisins, (I like to chop mine up a bit to make them smaller-kids seem to eat better!)
Dash nutmeg (optional)
Dash cardamon (optional)

WET

1 cup non-dairy milk
1/2 block silken tofu OR 2 medium bananas
1/2 cup applesauce
1 tsp vanilla
1 T almond butter (optional-for a little protein)

TOP IT!

sliced bananas, strawberries, peaches or mango
raspberries
blueberries
chopped pecans or favorite nut

Combine the dry ingredients in a medium size bowl

Put the wet ingredients into a blender or food processor and mix till smooth. Then add to dry ingredients in bowl.

Spread mixture into an 8x8 pan that has been sprayed and either bake immediately or cover and put in fridge over night.

Bake approx 40 min if doing immediately and approx 30min if it has been in the fridge overnight.

Adapted from "Peas and Thank You" cookbook by Sarah Mathany

Crunchy Cashew Thai Quinoa Salad *

Ingredients

• ¾ cup uncooked quinoa
• 1-2 cups shredded red cabbage, depending on how much crunch you like
• 1 red bell pepper, diced
• ½ red onion, diced
• 1 cup shredded carrots
• ½ cup chopped cilantro or parsley
• ¼ cup diced green onions
• ½ cup cashew halves 
• Optional: 1 cup edamame or chickpeas
• Fresh lime, for a bit of tang
• 
  
• For the dressing:
• ¼ cup all natural almond butter or peanut butter
• 2 teaspoons freshly grated ginger
• 3 tablespoon soy sauce, gluten-free if desired
• 1 tablespoon honey (use agave if vegan)
• 1 tablespoon red wine vinegar
• 1 teaspoon sesame oil*
• 1 teaspoon olive oil*                   *Can be made without any oil
• Water to thin, if necessary

Instructions

1. To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 1 ½ cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.
2. To make dressing: Add nut butter and honey or agave to a medium microwave safe bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy. If you want a thinner dressing, simply stir in a teaspoon or two of water or olive oil.
3. Add as much or as little dressing as you’d like to the quinoa. I always start out with a little bit of dressing and usually add more to suit my taste preferences. Alternatively you can save the dressing for later and add when you are ready to eat; however the flavors of the dressing usually soak into the salad so I love adding it to the quinoa first.
4. Next fold in red pepper, onion, cabbage, carrots, and cilantro or parsley into the quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges if desired.

Nutrition Information

Serving size: 1/6th of recipe Calories: 260 Fat: 13.5g Carbohydrates: 27.7g Sugar: 7g Fiber: 4.3gProtein: 8.6g

Recipe from www.ambitiouskitchen.com 

Guacamole *

3-4 ripe Haas avocados (large ones) *
2-3 cloves garlic, minced
2 T fresh lime or lemon juice
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp sea salt
1/2 tsp chili flakes or 1/4 tsp cayenne pepper or chipotle pepper powder (optional)
1 medium roma tomato (optional)

*Best way to dice an avocado: Slice lengthwise, open and remove pit. Carefully score a grid pattern in the flesh with a knife and then scoop out the cubes with a large spoon(like a soup spoon).

combine all ingredients except tomatoes in a medium size bowl and mash with a fork, once desired consistency is attained add tomatoes.

Recipe from "GET IT RIPE" by Jae Steele

Quinoa Tabouleh *

Parsley is a great for getting vitamins K, C and A.
It also aids digestions and cleanses the blood and more! What an awesome herb!!

1 1/2 cups cooked quinoa, cooled
2 cups cooked chickpeas (or 1-19oz can)
1 medium cucumber, quartered lengthwise, then sliced to dice
2 medium tomatoes, diced
1 1/2 cups chopped up fresh parsley
2-3 cloves garlic, minced
1/4 cup olive oil
2-3 T fresh lemon juice
1 tsp salt (plus more to taste)
freshly ground pepper to taste


1. Combine all ingredients in a large bowl and then cover and chill for at least 30min.

2. Remove from fridge, uncover and toss lightly. (Store leftovers for up to 2 days or freeze.)

-Recipe from "GET IT RIPE" by Jae Steele

Vegan Creamy Potato Soup

1 cup raw almonds (peeled / soaked)
3 cups vegetable broth
2 extra large russett potato (or four small) (about 6 cups sliced potato)
1/2-2/3 cup nutritional yeast
1/4 tsp fine black pepper
1-1 1/2 tsp salt (to taste - more salt will be needed if you use water instead of veggie broth)
1-2 medium cloves of garlic
1/4 tsp cumin

1/8-1/4 chili powder 

a dash of cayenne (optional)

Garnish: (recipes below)
(optional) savory bits + caramelized onion (omit 'bits' if you need a soy or gluten free option)
roasted cheezy mini potatoes
parsley or chives, chopped

Mini Cheezy Potatoes:
2 cups diced mini potatoes (blue, red and yellow used)
1/2 cup nutritional yeast
1 T extra virgin olive oil
S&P to taste

Protein bits:
1/2 cup chopped tempeh bacon OR 1 vegan sausage diced in to small pieces
1/3 cup sweet yellow onion, chopped 

Directions:

1. Soak your raw almonds in hot water. You can actually do this in an hour, but your almonds will blend a bit creamier if you soak overnight.

2. For your roasted potato garnish, heat oven to 400 degrees and dice your mini potatoes. Toss in oil, salt and nutritional yeast. Place on a greased baking sheet and roast for 30-40 minutes or until tender and crispy. (Remove from oven and set aside.

3. While your potatoes are roasting, work in almond prep. Drain and rinse your soaked almonds and soak them in the hottest water your tap can pour. Let them soak for a few minutes as watch as the skins begin to loosen and some flake away. If your almond skins do not loosen at all you may need hotter water. Use boiling water if needed. To peel, simply drain almonds and start to squeeze them between your thumb and fingers and the almond should easily pop out of the skin. Repeat for all almonds. 

3. Peel your 2 potatoes. Boil in how water on your stovetop until tender. Drain away water.

4. The rest is easy! Add the boiled potatoes, almonds, liquid and spices to a Vitamix or large food processor. Blend until smooth and creamy. Add more liquid if a thinner soup is desired. Season to taste. Salting is very important for this soup since the base ingredients are so minimal. (More nutritional yeast is nice too, but will yellow the color a bit.

5. Quickly saute your onion and savory bits (tempeh bacon - you can also buy pre-seasoned tempeh bacon or use seasoned vegan sausages - or sub with chopped mushrooms or just use the onions) on the stove, set aside for garnish.

6. Blending in Vitamix for a couple minutes will heat sufficiently or allow to simmer on the stove before serving. This soup can also easily be reheated in the microwave.

7. Garnish: crispy potatoes, savory bits with onion and something green. Try chives or chopped parsley. An accent of pepper is also nice. Serve warm.

Doubled original recipe from www.lunchboxbunch.com

Banana Oat Bars

• 2 cups quick-cooking rolled oats (not instant)
• 1/2 cup unsweetened shredded coconut
• 1/2 cup chopped raisins or chopped dates
• 1/4 cup chopped pecans or walnuts
• 2 large ripe bananas, mashed
• 3/4 cup finely chopped apple
• 1/2 tsp cinnamon
• 1/4 tsp salt

1. preheat oven to 350 degrees.

2. mash the bananas and then add everything else & stir together till well combined.  Put into a 9x9 baking dish for 30 min.

3.  cool on a rack, cut and enjoy!

Cashew Gravy-Soo GOOD!

2 T olive oil
1 large/2 medium cloves garlic, crushed/grated
1/2 cup cashews ground to a powder (not paste)
1/2tsp celery seeds (optional)
1 1/2cups filtered water
2-3 T tamari (soy sauce)
2 T arrowroot powder or cornstarch dissolved in an additional 1/2 cup water

-freshly ground pepper to taste

1. heat oil on medium heat in a saucepan-add garlic and sauté 2-3 min (don't let brown)

2. Add remaining ingredients, increase to medium-high temp and stir continually until mixture boils.

3. Remove from heat and pepper to taste and serve.

Works really well over fresh steamed or roasted veggies & wild rice*!

*I like to throw in a few things into my wild rice after its cooked-try adding chopped nuts of choice, craisins, golden raisins, dates & currants with a drizzle of fresh squeezed lemon juice-to get a nice well rounded flavor and filling meal.

From "Get it Ripe" by Jae Steele

Pumpkin Granola Bars

1c oats

1c oat bran

1c flax seed meal 

1 can pumpkin (about 12-15oz)

1/4c honey or agave

1/4c brown sugar or natural sugar alternative like maple syrup

1/2c crushed almonds

1/2c dried cranberries

1 tbs pumpkin pie spice
1 tsp salt

couple additional shakes of cinnamon (optional)

1 tbs vanilla

Mix dry ingredients together, and then the wet ingredients together, and then fold the wet into the dry. Pat down into 13x9 greased pan. Bake at 350 for 30-40 min

Emily Dudgeon, INDY

Hummus **

LUCKY YOU-THIS IS MY #1 ASKED FOR RECIPE!!
I like this recipe because I have had a hard time finding a one that doesn't call for canned chickpeas/garbanzo beans-this gives you the option to do either.

Raw garlic gives it a bit of a bite, if you want to mellow down the flavor roast the garlic first.
I tweaked this recipe from my favorite vegan cookbook "Get It Ripe" by Jae Steele-I would highly recommend it!

2 cups dry chickpeas, cooked (or canned equivalent drained and rinsed)
2 medium cloves of garlic
2-3 T lemon juice (approx juice of one medium lemon)
2 T flax seed oil/EVOO (Extra Virgin Olive Oil)
2 T tahini
1 tsp salt
1/2 tsp cumin
Dash of paprika (I use smoked paprika)
freshly ground pepper to taste
1/3 -1/2 cup of filtered water (depending on how thick you want your hummus-I usually use about 1/2 cup-you may need less or more!)

Throw it all into a blender, scrape down the sides, process till smooth and enjoy! If using a powerful blender like a Vitamix, you want to be careful not to over blend because it can become paste-like.

*I HEART hummus!
-Great with any chip, cracker or naan bread.
-Use it on sandwiches instead of mayo-especially delish as part of a veggie sandwich with cucumbers, tomatoes, red peppers, sprouts, spinach etc.
-Use it to dip veggies into instead of ranch dressing.
-Replace the yolk of a hard boiled egg with a blob of hummus instead.
-Thin it out with a bit of water and it makes a great substitute for salad dressings on green salads.
What is not to love?! (After 12 years of marriage I have even converted my husband!)

BEST SANDWICH EVER:
-my hummus, generously spread onto a hearty wholegrain bread with a couple crumbles of Feta cheese sprinkled over it (optional)
-cucumbers, thinly sliced
-fresh roma tomatoes, sliced
-sprouts
-spinach
-red onion, thinly sliced
-red bell pepper, thinly sliced
-avacado, mashed and spread thinly over other side of bread with a little splash of lemon (optional)

Toasted Pine Nut & Goat Cheese Salad

This can be made leaving the cheese off.  They say goat cheese is a lot easier for lactose intolerant individuals to handle that cheese from cows...You can also substitute the vegan mayo with regular mayo or greek yogurt.

Apple Cider Vinaigrette:

1/2 cup vegan mayo (like Earth Balance) or a light mayo
3 T apple cider vinegar
2 T Dijon mustard (optional sugar free)

salt and freshly ground pepper to taste

Combine all in a medium size bowl with a whisk.


Salad Ingredients: 
I usually just put the salads onto each plate and sprinkle on the ingredients on so each has a good amount of the good stuff.  So the amounts are just a guide, not a rule.  You can also combine it all and toss it with the salad dressing.

2 hearts of romaine and equal ratio of artisan blend combined together
1/4 cup grape tomatoes, cut in half
1/4 cup toasted pine nuts
1/4 cup raisins (trust me its good)
2 oz goat cheese or herbed goat cheese, crumbled or cut into small pieces
1/8 cup red onion, finely diced
1/2 avocado, cut into bite size pieces
1/2 cup RAW sprouted pumpkin seeds (optional-but super good and good for you with its Omega3's etc-I've only found at Whole Foods stores thus far)
1 T (approx) fresh parsley, chopped - per plate sprinkled on top to garnish

**PARSLEY ROCKS! Use it more often! It is an anti-oxidant, an anti-inflammatory, has vitamin A, K & C for immune boosting and bone strength and is anti-cancer with its myristicin!!

Green Tahini Salad

2 bunches of kale, stems and tough ribs removed-cut into small bite size pieces

1 c chopped parsley leaves
1/2 c chopped fresh mint
1 pound warm roasted potatoes *can use sweet potatoes instead!
dried cranberries
toasted pinenuts or almonds (slivered or chopped up)
mandarin oranges or orange segments (optional)
1/2 cup RAW sprouted pumpkin seeds (optional)
1/2 head of raw cauliflower, finely chopped (optional)

Tahini Dressing
2 T well stirred tahini
1/3c water
1/2c fresh lemon juice
1/3c olive oil
3 cloves garlic, chopped if blender isn't awesome
2 T Braggs Liquid Aminos (optional)
1 T of Tamari sauce (optional)
1/4tsp agave
salt and pepper to taste

1. Preheat oven at 475 degrees. Chop up peeled (or unpeeled scrubbed) potatoes into bite size pieces.  Put into baking dish and drizzle olive oil over enough to stir around and coat potatoes.  Season to taste with any of the following salt, pepper, garlic powder, lemon pepper, seasoned salt, parsley, thyme, paprika...roast uncovered for approx 30-40 minutes turning once or twice till potatoes looked slightly browned and crispy.

2. Put dressing ingredients into blender and combine thoroughly.

3. Put Kale and everything else into a big salad bowl and toss with enough salad dressing to coat well. The roasted potatoes warmth soften the kale so it is perfect to eat-so make sure you throw those in within a couple minutes of taking out of the oven.

Adapted from recipe found in "The Family Dinner" by Laurie Daivd