For my husband’s 40th birthday, we enjoyed a long weekend in Kansas City. After a luxurious massage, hitting the First Friday gallery walk in the Crossroads District, browsing vintage goods at Good Juju and handmade wares at Mash Handmade, and eating vegan fare that included raw, Ethiopian, and pub food, I have to say I had a great time celebrating my husband’s birthday! Plus, I had no idea that his birthday would involve procuring so many adorable new things for the kitchen. I approve!
Still, as much as I relish a weekend away and eating plant-based food around the city, it always feels good to be home, cooking in my own kitchen, making food the way that I prefer it. Restaurant food can be delicious, but it’s also a lot saltier and richer than I make at home. After a few days away, we were eager for salad and sautéed kale. In my search for a new salad dressing recipe, I turned to the photos that have been piling up on my Pinterest page. There are a lot of tantalizing recipes out there. It’s easy to keep pinning and pinning. I decided to pin one down and make it, and I landed on Creamy Red Pepper, Chickpea and Tahini Dressing from Choosing Raw. The dressing is basically a thinner, smoky hummus with the enticing flavors of smoked paprika. Plus, it’s oil-free. I used my julienne peeler to slice broccoli stalks, carrots, and cucumbers and tossed it with the dressing and added a handful of curry-flavored sunflower seeds.
I served it with garlic sautéed kale and lemon rosemary tofu made from the Central Soyfoods Garlic Herb Tofu I picked up in Kansas City. The tofu is made locally in Lawrence, Kansas. They use organic soybeans and have several flavors. (I also purchased their hickory smoked tofu, which I look forward to using sometime soon.) It is softer and lighter than my regular brand and has a delightful slight sweetness to it. With these fresh, vibrant flavors, it feels good to be home.