“How do you do it?” “But how do you get enough protein?” “But do you eat cheese?” “No cheese?! What are you, a communist?!”
I get asked a lot of questions about the way I eat. And occasionally I get yelled at in public (uh huh, that last quote is real). I get it. Being vegan is not the norm, and the not-norm is a curiosity. So, today is the day I answer some of those inquiries en masse.
The truth is, I previously loved me a McNugget. And a double-quarter pounder with cheese meal, too. So how did I end up chomping on kale and quinoa instead of burgers and chicken-like bits?
Well, I certainly didn’t develop some super-human level of willpower to resist good food. The two chocolate peanut butter cup cookies and Molly’s Cupcakes I massacred yesterday can attest to that. In actuality, my perception of what good food is shifted. How’s that, you ask? I give the deets here.
If you have any other questions for me, feel free to ask. You can even call me a commie, if you want. I won’t be offended.
And because I can’t leave you all high and dry without a recipe, here’s one for my favorite salad, courtesy of the cool dudes and dudettes at Chicago’s The Centered Chef.
Sweet and Tangy Kale Apple Salad
- 2 ½ Tbsp agave nectar
- 2 ½ Tbsp balsamic vinegar
- 2 Tbsp Dijon mustard
- 1 ½ Tbsp grape seed oil
- ½ tsp shallot, minced
- ¼ tsp garlic, minced
- 1 tsp parsley, minced
- sea salt, to taste
- 9 cups kale, stems removed
- ¼ cup dried cranberries
- ¼ cup red onion, cut into very thin strips
- ½ cup green apple, diced
- ¼ cup walnuts, toasted and chopped
Salad it UP
- Whisk all the vinaigrette ingredients together in a mixing bowl and place it in the fridge to chill.
- Soak the kale under cold water for a few minutes to release any dirty bits, then rinse it under cold water before you dry it (in a salad spinner or with paper towels).
- Strip the leafy parts of the kale off the stems to use in the salad. You can keep the stems and chop them up really fine before you put them back in the salad, if you don’t want to waste them.
- Slice the kale into thin ribbons.
- Toss the vinaigrette with the kale, along with the cranberries and onions.
- Kale can be kind of a tough beyotch, so let it sit for a few minutes and soften in the dressing.
- Toss in the apple chuns, sprinkle on the walnuts and, voila, beautiful salad yum yums are yours!