I knew I would be on vacation in Wisconsin to celebrate my Grammie’s 90th birthday, but I also knew that I wasn’t about to miss a week of Heather‘s Meatless Mondays A-Z* challenge…
*Haven’t missed a week yet. Not starting now.
…I had to make like the MMAZ Rock Star that I am, and break the rules (once again).
while teaching mama smart what it means to massage kale.
You see, week number one of G is for Garlic should be a recipe of my own creation.
But instead I switched it up, and went with the easier pre-travel task of being doubly inspired, by Whole Foods’ addictive Zesty Tahini Dressing, and Brittany‘s own reinterpretation of it.
So I’m flip-flopping and revealing a ‘week number two,’ blogger-inspired deliciously garlicky dressing–
—featuring peanut butter subbed in for tahini–
…and lime for lemon.
I also added a bunch of ginger, because, well, why not?
What I’ve got is not only I-ate-most-of-this-directly-from-the-bowl-with-my-fingers fabulous on its kale-covering own…
…and makes for a great dressing for a warm chopped Brussels sprouts and cabbage salad…
It is also even better if given the opportunity to chill out (warm up?) underneath a perfectly sunny egg.
(Or at least, I imagine it would be. Truth be told, this particular kale was made with the original recipe.)
And, I’m not above saying I might have just spooned some of the dressing into my mouth.
Or drank the drizzle that was left over.
I mean…I’d just hate for any of it to go to waste.
Zesty Peanut Dressing
- 4 Tbsp. nutritional yeast
- 2 Tbsp. natural peanut butter
- 2 Tbsp. rice vinegar
- 2 Tbsp. low-sodium soy sauce/tamari
- 2 Tbsp. lime juice
- 2 Tbsp. water
- 2 cloves garlic
- 2 tsp. ground ginger
- Combine all ingredients in a blender.
- Process until smooth.
Massage into one bunch fresh, ‘de-boned’ kale, or use to dress any other salad you like!