It's 5:30pm. Like most nights, tonight I don't have a plan for dinner. I look in the fridge to figure out what I'm going to make.
I've got kohlrabi. I have kale. There are carrots and apples and green onions. I've got sliced almonds in the pantry.
|Decent beer is, of course, a necessary ingredient for any dinner-making adventure.|
Here's how it came together.
Dressing (all measurements VERY approximate, so use your best judgement):
1 T toasted sesame oil
1 T seasoned rice vinegar
2 T soy sauce
1 inch fresh ginger, peeled
1 medium apple, cored and roughly cubed
2 T peanut butter
(One whole peeled orange or a lime would be good, but I didn't have one. I forgot to add garlic, but you probably should. It would also be good with some red pepper flakes, but Callie is way spice-averse.)
Blend all ingredients until smooth. (I used a Vitamix high speed blender.) Taste and adjust if needed. Refrigerate.
4 small apples, cored
2 medium kohlrabi, tough peel removed
6 medium carrots
1 bell pepper, seeded (I used green because I had it on hand. Yellow, red, or orange would be better.)
Shred ingredients listed above. I used my food processor with the shredding attachment.
1 bunch of kale, finely chopped
3 green onions, sliced
1 bunch cilantro, roughly chopped
Pour on dressing and toss.
1 C of sliced almonds
Toss one last time and serve.
I just used what I had on hand to make this, but you could add ingredients like broccoli, purple cabbage, edamame, or bean sprouts. If you're looking for more substance, this would be good with rice noodles or mung beans or even lentils.
I ate two big bowls and felt full. Scott also had two servings. Brynn had one big bowl. Callie ate one medium bowl and then she had a couple of dried dates for dessert. For us, this was enough. If we were going straight from a chicken-and-ribs lifestyle to a plant-strong lifestyle, this dinner would obviously raise some eyebrows at the table. But, since we eased into it, a meal like this is expected and satisfying for us.
I hope this helps!