I want to be upfront and let you know that I did not go vegan for my health. Even so, I don’t see the harm in trying to keep things healthy in the kitchen. As a man of a certain age who also has heart disease, stroke, diabetes, and cancer in my family, it couldn’t hurt, right?
These days, kale is super popular. But when I first went vegan, I had never eaten kale in my life. I was always told it was a garnish that you used to make plated entrées look pretty — but that you didn’t eat it. So, why were vegans so obsessed with the shit?
After some time, I decided to try it and discovered I really liked it. It’s like a slightly tougher version of spinach. Over the years, I’ve cooked with it a million different ways, but this raw recipe is actually my favorite — and it’s super healthy. Try it and let me know what you think!
2 bunches of kale
2 TBL apple cider vinegar
2 tsp agave nectar
1 tsp garlic powder
1 package pre-marinated tofu (optional)
First, start with the kale itself. Separate the leaves from the stem and rinse them well. Put them in a nice big mixing bowl.
Next, add all the other ingredients minus the tofu. Now, take your hands and massage the fuck out of the kale — do not be afraid to get your hands dirty, you can wash them afterwards. Instead of using oil, the avocado will break down and become the healthy fat in your dressing. The apple cider vinegar will soften the kale, making it more palatable to eat raw. Apple cider vinegar also tastes great and is renowned for its health benefits.
Once the kale is soft and all the ingredients are mixed together, break up the tofu and add it to the salad for some extra protein. If tofu’s not your thing, try white or black beans. Enjoy!