VIDEO: Cooking Class 1 of 3 for REACH a project of CAI-Global

Cabbage, Kale and Apple Salad

Ingredients:

• 1/2 Head Cabbage (more if desired)

• 1 head of Kale

• 2 Apples

• 4-6 Tablespoons Olive Oil (Oil of your choice)

• Salt

• Pepper

• 2-4 Tablespoons Apple Cider Vinegar to taste

Procedure:

1. De-stem your Kale and cut or tear into bit size pieces. Place in a bowl. Drizzle 2 T of oil and salt onto your kale, and massage until each leaf is coated. Let sit for 10 minutes.

2. Slice your Cabbage very thinly. Throw into your bowl. Lightly Salt and Pepper your cabbage.

3. Cut your apples into cubes or matchsticks and throw into the bowl.

4. Add your Vinegar and 2 Tablespoons of the oil into your bowl.

5. Toss until well coated. Taste to see if you need more seasoning, oil or vinegar.

Marinated Bean Salad

Make Dressing:

• ¼ cup red wine vinegar

• ½ lemon, juiced

• 1 Tablespoon dijon mustard

• 2 teaspoons honey

• ¼ teaspoon salt

• ¼ teaspoon black pepper

• 2 cloves minced garlic

• ¼ cup olive oil

In a small bowl whisk together red wine vinegar and the next 6 ingredients (through garlic). Slowly, drop by drop to start, whisk in the olive oil until well combined. 

Next the Beans:

• 2 (14 ounce) cans of different beans, rinsed well and drained 

• 1 (12 ounce) bag frozen cut green beans, defrosted – Or Fresh Beans Blanched

• ⅓ cup diced shallots or Small Red Onion diced. 

• 3 Tablespoons minced fresh parsley

Pour dressing over the beans and stir to combine. Let salad marinate for at least 24 hours.

Chickpea toona for 1. 

Ingredients:

• 1-7.75oz can chickpeas, mashed slightly with fork 

• 1 Tablespoons of vegan mayo

• 1t Dill Relish 

• 1t Sweet Relish 

• ½ t Braggs Amino Acids, Tamari or Soy sauce 

• ½ t balsamic vinegar 

• ½ t Dijon mustard 

• ½ t garlic powder 

• ½ t sriracha 

• 1-2 t maple syrup to taste

• Salt & Pepper to taste 

Procedure:

Mix well, add more specific ingredients according to your taste.