54 Summer 2017 LOCALadk Magazine
LOCALadk
Ingredients:
2 cups shredded Juniper Hill carrots
½ bunch finely chopped Fledging Crow kale
2 cups Rivermede Farm broccoli florets
1 cup raw sunflower seeds
2 Tbsp Paul Smith's organic maple syrup
2 Tbsp gluten free tamari
2 Tbsp Vegenaise or mayonaise
¼ cup Reber Rock Farm sunflower oil
1 tsp Rehoboth Farm garlic granules
½ tsp salt
1 Tbsp lemon juice
1 Tbsp red wine vinegar
½ tsp Sriracha chili sauce
When I first became a vegetarian, I answered a lot of questions: Why did I chose this lifestyle? Was vegetarianism going to be too
limiting? And where would I get any protein? But my favorite question came from a friend of my father. His simple and very earnest
query was, "What do you eat - just salads?" I, of course, ran through the vast array of vegetarian delights, including full dinners made
with tempeh, tofu, beans, nuts, grains, and vegetables. He was surprised and relieved that I wasn't destined to a lifetime of head
lettuce with cucumbers, tomatoes, croutons, and ranch dressing. And I hope he became a little more aware of the meatless options
on his own plate.
That being said, there are times in my life – especially in the heat of summer – when the local, organic vegetables are so plentiful
that eating "just salads" is truly a joy! Whether you are a vegetarian or an omnivore, these two salad recipes will leave you feeling
satisfied and fill your plate and palate with color and flavor.
Carrot – Kale Salad with Roasted
Sunflower Seeds
By Tammy Loewy
Photos by Jessica Chevalier
