October 16, 2009

Delicious Vegan Fall Meal (Recipe Included!)

I’ve been so inspired by the colors, textures and tastes of the season, so a few weeks ago, I invited some girlfriends over for a celebration of fall flavors at my house! The meal was so yummy, I made it again last week. 😉 Enjoy my home-cooked recipe for this super tasty vegan meal! (The bruscetta makes a great appetizer to share as well.)

Try to buy local, organic fruits and veggies if possible….they are so much more flavorful and good for the planet! I get mine at Bi-Rite Market on 18th Street in San Francisco or at the Saturday Farmer’s Market at The Ferry Building!

I paired this meal with the luscious and velvety-delicious local Donati Family Vineyard ’05 Claret, which I bought on my last trip down to Pasa Robles. (If you find yourself in the Central Coast, it is worth a stop at their LOVELY winery. Only 3 hours from the bay area!) Enjoy this meal with friends, family, neighbors or any old passerby!

Kale & Fig Salad

• A bunch of kale
• Fresh mixed greens
• Several fresh figs, quartered (I love candy-striped figs! So sweet…)
• 1 clove fresh garlic, finely diced
• ½ red onion, julienned
• Sliced Almonds
• Brown Sugar
• Salt
• Pepper
• Olive Oil
• Balsamic vinager
• Rice vinager
• Whole grain mustard
• Ginger paste (or finely diced)

• An hour ahead of time, in a large wok or pan, sauté kale until reduced to half its original size. Add a light drizzle of olive oil and balsamic vinager, salt and pepper. Stir and cover. Cook for a few more minutes until wilted. Set aside to cool.
• Place sliced almonds on a baking sheet and sprinkle with a few drops of water, then brown sugar, salt and pepper. Bake for a few minutes until brown. Cool. (You can do this ahead of time as well)
• Dressing: Combine 2 tablespoons olive oil, 2 teaspoons rice vinager, 1 teaspoons mustard, 2 teaspoon ginger paste, 1 teaspoon brown sugar, diced garlic, salt and pepper to taste. Whisk.
• Combine kale, mixed greens, onions and dressing. Toss. Top with almonds and Figs!

Heirloom Tomato Bruscetta

• Local Vegan Bread (I like herb focaccia best!), sliced
• 1-2 ripe heirloom tomatoes, sliced
• 8-10 Casteveltrano olives, pitted and diced
• ½ red onion, diced
• 3-4 cloves of garlic, diced
• olive oil
• balsamic vinager
• ½ cup diced fresh cilantro
• ½ cup diced fresh basil

• Spread sliced bread out on a baking tray
• Mix diced garlic, 1 tablespoon balsamic vinager, 3 tablespoons olive oil, salt and pepper to taste in a small bowl
• Spread a small amount of garlic mixture on each piece of bread
• Sprinkle diced olives on each.
• Place one slice of tomato on each.
• Sprinkle onion, cilantro and basil, salt and pepper on each.
• Lightly drizzle olive oil over the entire tray (a very quick, small bit on each)
• Bake in oven at 350 degrees for half hour or until tomato looks soft and bread looks crispy!


Rachel Znerold is an artist and independent fashion designer living the good life in San Francisco, CA. www.rachelzart.com

Me, Stacy, Lula and Mandie

Dig in! Drink up!

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