Kale Cafe Salad

Kale Cafe Salad


• 1 large bunch kale (about 1 lb) de-stalked and rinsed

• 1/2 ripe Haas avocado

• 2 tbsp West River Miso’s Chickpea Tamari

• 2 tbsp chickpea miso

• 1 tbsp balsamic condimenti

• 1 tbsp Apple cider vinegar

• 3 tbsp nutritional yeast

• 1 tsp granulated onion

• 1 tsp granulated garlic


1. In a large bowl combine avocado, tamari, vinegar, nooch and spices; mix/mash until somewhat combined; I used gloved hands to do this

2. Add kale to bowl and firmly message kale, squeezing and tossing until until kale is reduced in size by about half; plate and serve

Roasted Cauliflower and Fennel Soup

Cream of Roasted Fennel and Cauliflower Soup

I am not a fan of fennel, but when I ended up with two bulbs (thank you, MisFits Market) I had to come up with something worthy of my palate.

My first fennel concoction went straight into the trash and left me believing I was destined to dislike fennel forever. I came close to tossing the 2nd bulb, but at the last minute I opted to try something completely different.

Somehow, the combination of ingredients in this recipe created a rich and creamy soup that doesn’t taste like fennel or cauliflower. Instead the result is decadently delish, so much so that I’d swear it contained butter if I hadn’t made it myself. For texture, next time I’ll had cooked cubed potato to the finished soup and perhaps a dash of liquid smoke. I bet taste-testers would think it’s baked potato soup!


• 1 medium head of cauliflower, divided into florets

• 1 medium fennel bulb, thinly sliced

• 1/4 cup raw cashews

• 1-2 garlic cloves, peeled

• 3 cups water

Suggested Optional Ingredients

• 1 large potato, cooked and diced

• 1/2 – 1 tsp liquid smoke


1. Roast cauliflower and fennel in 400 degree oven until the cauliflower is lightly browned on top

2. Add the water, cashews, garlic and roasted veg to a high powered blender and process until creamy smooth

3. Gently stir in optional ingredients if using

4. Serve piping hot

Plant-Based Nachos

Layer oil-free chips, plant-based “meat” of your choice, queso, diced and sliced veg and voila, fun football food is ready


Gluten-free, soy-free, nut-free, sugar-free, oil-free

Yield: about 4 cups


• 1 cup gluten-free rolled oats

• 2 tbsp cornstarch or tapioca starch — optional

• 1/2 cup nutritional yeast

• 2 tsp onion powder

• 2 tsp salt

• 2 red bell peppers

• 1.5 tsp lemon juice

• 1/4 tsp liquid smoke (can prob sub smoked paprika but I haven’t tried it yet)

• 2.25 cups water


1. Add all ingredients to high powered blender; process on high until mixture is thick, hot and stops churning

2. Pour into heat-safe dish; cool, cover and store in fridge

Serving suggestions

1. Nachos!!

2. Queso dip: spread a layer of homemade retried beans in an oven-safe or microwave-safe dish, add a thick layer of queso, top with diced veg (onion, shallot, peppers and/or whatever suits your fancy); top with salsa, cover tightly and heat until hot

3. Dollop onto baked potato

4. Slather over steamed greens

5. Dollop onto steamed broccoli