Remember arugula salad with balsamic vinaigrette and Parmesan cheese?
Try something even more healthful: Kale salad with balsamic vinaigrette. How to loose the cheese, but keep the deep, rich, umami flavor of Parmesan? Nutritional yeast, and tamari.
Recipe: Balsamic vinegar, olive oil, himalayan salt, black pepper, nutritional yeast, a dash of tamari.
(Optional: add olives and crushed raw cashews. These will compliment the taste, and add to presentation.)
*** PIZZA TIME! (VEGAN)
I added seasoning: fresh ground black pepper, za’atar, fresh basil (homegrown!):
Rinse yellow split peas. Simmer in Himalayan salted water for about 35 mins.
When cooked, season with tandoori seasoning (coriander, cumin, sweet paprika, garlic, ginger, cardamom, and saffron), a spoonful of chickpea miso, and fresh ground black pepper. Chop and also stir in some fresh parsley.
Spoon dal onto plate or bowl and top with a flavorful high-quality olive oil and coarse cracked pepper. Garnish with fresh parsley leaves.