Tag Archives: vegan

How to Make Salt and Pepper Kale Chips (Why Make Salt and Pepper Kale Chips)

Kale is amazing, so says all people alive with mouths. You have a kale salad and it changes your whole life (here’s the one that changed mine). You feel great, your oxidants are getting zapped or whatever, and obviously your skin and hair look perfect instantly; you’re made entirely of vitamin K and fiber. You’re thinking, “I’m invincible. I will eat kale every day!” So you buy a bunch of kale and then like four days later, you’re thinking, ” Oh @!#&, I forgot we had kale. Now it’s all wilty.”

I’m not saying that this happened to me, but this weekend I did make some kale chips with some slightly wilted kale (pictured). Like kale itself, kale chips are amazing. I have been known to pay ten dollars a box for bombay cheddar kale chips at my local Organic Extortioners, so you know they’re good to eat plain. Kale chips are also great mixed back into raw salads to provide a different texture, like kale croutons. And somewhere I’ve been eating a sandwich that has a spread on it made out of roasted kale, cream cheese, and other delicious things. So you see, not only are kale chips good, they’re practically a staple that you should have around your house at all times, like eggs. Making them is easy – Continue reading

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Summer’s Bounty Rustic Ratatouille

This is a rustic recipe. By rustic I mean uncomplicated. Its deliciousness is derived from the deliciousness of the component ingredients. I see Joël Robuchon and Thomas Keller telling me to cook every bit separately, to layer each item carefully, to fuss and rearrange. I like a poetic, modern meal as much as the next foodie jerk, but unfortunately for the proponents of needlessly complicating delicious-tasting foods, these gentleman came into my life long after a certain woman named Rita who had her own opinions on the matter.

Ratatouille was introduced to me at Thanksgiving, where it was a staple for some reason I don’t remember. Imagine a table laid out with meats and stuffing and mashed potatoes and gravy and pie; and then imagine a bunch of kids lined up in front of a bowl of slimy vegetables and you will begin to see what my mother wrought in our hearts and minds concerning squash. I still make mom’s version at least once a month. It’s delicious, full of vegetables, has almost no fat or oil, takes no effort to prepare, and even the masters agree: ratatouille tastes better the next day. (It’s also vegan, glutin-free, everything free, but whatever.)

So with all due respect to Ms. Julia Child, who would slap me for putting corn in this dish (and for cursing as much as I do), I present my love letter to summertime vegetables: ratatouille with the vegetables I have on hand, sweet corn, and fresh peas because they’re delicious  – Continue reading