everyone’s still talking about the election and I’m like “hey, I made fennel & spinach salad with poppy seed dressing!”
Since the election is over, I thought I’d talk politics. Ha! Just kidding. I’m so burned out from all the political mumbo-jumbo that I’m seriously considering living in a hut in the woods somewhere. Except just writing those words conjures images of Cabin Fever and Misery type horror movies. So I’ll stay and tell you something of vital importance: Obama has very large ears and a great smile. Romney always looks like has to pee, but is charming in that smug businessman type of way. There, I said it. Okay fine, do you really want to know my thoughts in a nutshell? Focus on the economy and leave the social issues out of it. Let Americans love and marry who they want, smoke marijuana if they want, speak their minds if they want, wear unitards and walk backwards if they want. I’m vegan and I love you, but don’t tell me what to do. I’ll cook you yummy food and be your friend, but only if you hug unicorns, believe in faeries, and laugh and dance. Name me that party and I’m so in.
And speaking of parties, last night I joined forces with Kathryn from The Inner Space pilates and yoga studio and Kim, owner of The New England Pasta Company for a holiday cooking demo led by yours truly. My good friend Kathryn led an informative discussion on mindful eating during the holiday season and Kim offered up her beautiful kitchen for the demo. The menu was 100% vegan and free of gluten, sugar, and night shades! Hooray!
In addition to the baked apples, I prepared a simple but decadent warm fennel & spinach salad with toasted hazelnuts and rich poppy seed dressing. Cashews and a Vita-Mix play the lead roles in creating a creamy, I-can’t-believe-this-doesn’t-have-dairy-in-it masterpiece dressing.
Warm Fennel & Pear Salad with Toasted Hazelnuts and Creamy Poppy Seed Dressing
for the salad:
6 big handfuls of baby spinach leaves
2 pears, cored and thinly sliced
1 cup raw hazelnuts, toasted in the oven at 350 for 10 minutes or until fragrant and lightly browned
1-2 bulbs of fennel (depending on size), tops discarded and thinly sliced
Pinch of black pepper
for the dressing:
Combine the following ingredients in a high-speed blender…
3/4 cup raw cashews, soaked if preferred
1/2 cup water
3 T extra virgin olive oil
juice of 1 lemon
1 T coconut nectar
2 tsp red wine vinegar
1/2 tsp sea salt
Once dressing is creamy and emulsified, remove from blender and pour into a large bowl. Now stir in 2 teaspoons of poppy seeds and toss with the spinach leaves. Meanwhile, in a large saute pan, add a splash of olive oil and turn the flame to medium heat. Once hot (look for striations in the oil), add sliced fennel. Cook for a few minutes without stirring until it begins to brown. Add a pinch of sea salt, flip, and cook the other side. When the fennel is crispy and brown, turn off flame and allow fennel to cool slightly. To arrange salad, place four or five slices of pear on each salad plate and top with dressed spinach, hazelnuts and warm fennel. Serves 4-6 unicorns who wish they could’ve voted for a vegan president.