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Moroccan Kale Salad Recipe: The Perks of Dining With Vegan Foodies

Yes, yes, there are perks of dining with foodies. You get to sample foods and flavors you’d never experience otherwise. You also get to stress when it’s your turn to host dinner night. The last time my husband and I met up with our vegan foodie friends we ate at their home and experienced their delightful dishes. This time the pressure was on for me to come up with something vegan and tasty. The only problem with that is I am not the best chef. I have a weak palate. My taste buds don’t pick up on distinct flavors all that well so I sprouted a couple of new gray hairs while putting together the menu for our turn at bat.
My solution was a vegetarian, gluten-free pasta dish with sauteed zucchini. We also roasted acorn squash, sprinkled a little olive oil, sea salt and pepper on it, and served that as a side. And, of course, my vegan foodie friend James brought one of his fabulous concoctions: a Moroccan kale salad that was so delicious and packed full of fun tasty explosions I couldn’t contain myself.
James put so much thought and love into his salad. I mean it’s a salad, yet he roasted the corn and seasoned that bad boy to such perfection … I was in awe. He knows how to make some meat-eaters forget they’re not eating meat. He puts together hearty, filling meals that always leave us patting our bellies. I need to learn this skill.
For all those who feel brave, James was kind enough to share his Moroccan Kale Salad recipe for Around the World Week. He’s actually working on a recipe book full of his delicious vegan concoctions. I can’t wait! Gotta love that vegan …

James’ Moroccan Kale Salad Recipe

Makes four to six servings.
5 packs of dried red chili peppers (lying around from a pizza joint) or 5 tablespoons
4 cloves garlic, minced (or 1 teaspoon crushed garlic)
12 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon ground caraway seeds
1/2 teaspoon cumin
1 fresh lemon’s juice
6 tablespoons Vegenaise (add more if needed)
4 or 5 red potatoes, cut into small pieces (about ¼ inch thick) and boiled for15 minutes
1/2 cup minced white, yellow or red onion
Corn cut from two cooked cobs (for a slightly smoky flavor, use grilled corn or dry pan cook canned corn, draining all water and brown corn in pan)
1/2 teaspoon salt and pepper to taste
1 bunch of baby kale or regular kale, cut into roughly one-inch slivers (Be sure to remove the big center vein.)
1. Put the first eight ingredients (through Vegenaise ) in a food processor and mix until well combined to make the dressing.
2. Combine the potatoes, onion and corn in a large bowl. Pour dressing into the bowl and season to taste with salt and pepper. Toss in kale.
3. Cover and refrigerate 30 minutes (or up to 12 hours) for the flavors to meld.
Do you think me funny for having THE most insufficient kitchen skills? Do you, like me, have visions of beautiful dishes that flub on the table? Do you wish you were better in the kitchen or are you content with others producing the love? Have any tips for a fledgling like me? —Tish

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