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lili@delightfulpalate.net

Kale, Brussel Sprout and Pear Salad with Pine Nut “Parm”

Kale, Brussel Sprout  and Pear Salad with Pine Nut “Parm”

This salad is a welcome crunchy addition to the New Year buffet The flavors of the Pine Nut "Parm" using nutritional yeast, a vegan substitute for Parmesan cheese, that is packed with vitamin B and has the a cheesy, nutty, savory, and "umami" flavor. It is used in this recipe with the pine nuts as a topping on the salad. It can also be used to enhance soups, sauces and eggs. The pear wedges add a nice sweetness that will pair well with your Pork Roast, cabbage and Black eye peas!

Kale, Brussel Sprout and Pear Salad with Pine Nut “Parm”

Adapted from The First Mess

 pine nut “parm” ingredients:


1/2 cup raw pine nuts


2 tbsp raw sesame seeds


2 tsp lemon zest


1 tbsp nutritional yeast


salt and pepper

 smoky chickpeas ingredients:


1 cup cooked chickpeas


1 tsp smoked paprika

1 tsp tamari soy sauce


1 tsp Delightful Palate’s Wild Mayhaw Berry vinaigrette

salt and pepper

 salad ingredients:


2 bunches lacinato/dino kale, take out the ribs in the middle of the leaf ,

1/2 lb brussels sprouts

1 medium pear, peeled and sliced into thin wedges

4 Tablespoons of Delightful Palate’s Wild Mayhaw Berry vinaigrette

 Preheat the oven to 400 degrees F. Line a baking sheet with parchment and set aside.

For the pine nut “parm”, in a food processor, combine the pine nuts, sesame seeds, lemon zest, nutritional yeast, salt, and pepper. Blend/Pulse until you have a crumbly mixture. Check it for seasoning and adjust if necessary. Set aside.

 Towel dry the cooked chickpeas and place them on the parchment-lined baking sheet. Sprinkle the smoked paprika, tamari, Delightful Palate’s Wild Mayhaw Berry vinaigrette, salt, and pepper over top. Toss chickpeas lightly to coat and slide the tray into the oven. Roast chickpeas until slightly crispy, about 20 minutes, making sure to stir them around once or twice. Set aside.

 While chickpeas are roasting, slice kale into shreds, with a knife. The brussels sprouts, into slaw-appropriate shreds using a hand held mandolin. - Place all veggetable shreds and pear wedges in a large bowl and toss with  Delightful Palate’s Wild Mayhaw Berry vinaigrette and some salt, and pepper. Sprinkle the pine nut “parm” and smoky chickpeas on top to finish and serve immediately.