This Deliciously Vegan Salad will tantalize your pallet with a myriad of tastes and textures. It begs some attention in preparation and is by no means quick and simple, but the reward of its savory flavours makes the labour of love entirely worthwhile.
It can also serve as the basis for a fun dinner party where each guest prepares and provides one of the star elements. If you should prefer, it can also be served with nearly any grilled meat or fish.
To Begin you will need:
2 Medium to Large Sweet Potatoes
1 Tart Apple
¾ Cup Freshly chopped Chives
1 Cup Yellow Lentils
1 Cup Brown Rice
1 15oz can Cream of Coconut (if you cannot find the Cream of Coconut you can replace it with 1 15oz can Coconut Milk)
½ Cup of Marinated Roasted Red Peppers
Salt and Pepper
1 Cup Roasted and chopped Peanuts (or Almonds)
1 Cup Dried Cranberries
Peel and Dice the Sweet Potatoes. Place in a large baking dish, drizzle with a few TBSPs Olive Oil.
Sprinkle with 1 TBSP Paprika and 1 Tsp Cinnamon. Salt and pepper to taste. Mix well. Place baking dish into Microwave, cover loosely with a microwave safe cover and cook on the Baked Potato setting for 4 mins. Uncover and Stir and repeat two more times until potatoes are fork tender. Transfer to a Foil lined metal baking dish and roast in a 400F degree oven for 20 mins. Stir Once during roasting. Remove from oven and Baking dish to allow to cool.
Lentils and Rice:
Prepare lentils and rice as usual. Season water with 2 TBSP butter and a generous dash of Paprika. Cook until tender, Rinse with cold water and drain.
Chop 4-5 Cups Fresh Kale, Rinse and Dry. Place in a large mixing bowl. Dress with 2-3 TBSP Olive Oil, Chives, 1-2 Tsp freshly chopped Garlic, Salt and Pepper. Place into the same roasting pan you used for the potatoes and roast in a 400F degree oven for 20 mins. Stir Once during roasting. Remove from oven and Baking dish. Sprinkle lightly with Lemon Juice, toss and allow to cool.
Chop 1-2 Cups Fresh Kale, Rinse and Dry. Set Aside in a small dish.
Dice (do not peel) the Tart Apple and Add to Sweet Potatoes.
Rough Chop the Roasted Red Pepper and Combine with the Sweet potatoes.
Toast chopped Peanuts or Almonds in a dry pan until lightly browned.
Shake Well and Pour Cream of Coconut into a small pot. Add 2-3 TBSP Curry Powder (to your taste) and blend over heat just to combine. Remove from heat and pour into a small dish.
Once everything is prepared, place the ingredients into separate serving dishes, set on the table and allow each person to combine to their taste.
Dress with the Curried Coconut Cream in small amounts, as it is very sweet. Top with dried Cranberries.