Lots of salads

A Vegan Kale Caesar + A Herby Carrot from two new cookbooks

A political analyst I read shared that there is still a lot of undecided voters out there - and that having conversations with them can make a big difference. This can be done through call banks, canvasing neighborhoods, and reaching out to friends. So that’s what I’m doing here. If you’re undecided, I’d love to talk with you. Nothing formal and no shaming for being undecided, just a casual conversation to share how / why I’ve made my decision. Please reply to this email if you want to chat! I’m super flexible this coming week/weekend.

I also loved this piece from Emily Amick, if you need a script when you talk to undecided voters in your life. She breaks down every issue at stake and suggests presenting the facts vs bashing a candidate (which is way more effective).

---

Hey,

There are so many great new cookbooks this Fall that I’m sharing two today! What I love about both of these books (What Goes With That and Big Vegan Flavor) is they teach you the fundamentals of cooking, which for me is how to create simple dishes with tons of flavor.

There are lots of cookbooks out there that assume everyone knows how to cook rice, make a quick vinaigrette, or just throw together whatever you’ve got laying around in the fridge…but as someone who did not learn how to do these things until well into their thirties, I can tell you that not everyone does. Both of these books are such incredible guides. And even if you are a great cook, I’m sure they’ll teach you something new or give you some inspiration.

I love Fall cookbook season so much and these two books were a highlight for me.
Go get the recipes!

I’ll be back next week with a giant Freaked My Week roundup.

Love,
Jessica

And again, please reply to this email if you want to chat if you’re undecided about the US election. Would love to talk to you.

---

Vegan Kale Caesar with Crispy Chickpeas by Julia Turshen from What Goes With That

I was soooo excited when I saw Julia had a new book. As I started flipping through, I landed on a Caesar Salad recipe and thought “I wish she made a vegan one.” And then I turned the page and there it was!

That’s what I love about Julia’s books. While they are not entirely plant-based, there are always so many options that are. You can tell she truly loves vegetables, they’re the centerpiece of most of her recipes. And I always get inspired by the simplicity of her cooking and how welcoming her writing feels – it’s like a giant bear hug on each page.

I obviously chose the Vegan Caesar as the recipe to share because it’s one of my most favorite meals, and I’m really excited to try Julia’s take on it. I’m making it tonight with some crusty sourdough.

Kale Caesar Salad
Serves about 4

For the chickpeas:
One 15-ounce can chickpeas, drained and rinsed
2 tablespoons extra-virgin olive oil
½ teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon sweet paprika

For the dressing:
2 large garlic cloves
One 3.5-ounce jar capers (including the brine!)
2 tablespoons red wine vinegar 2 tablespoons fresh lemon juice
½ cup vegan mayonnaise
½ cup extra-virgin olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons nutritional yeast

For the salad:
1 bunch (1 pound) kale (curly or lacinato), tough stems removed, roughly chopped
Half a lemon
A large pinch of kosher salt

First, prepare the chickpeas: Preheat your oven to 425ºF.

Place a paper towel on a sheet pan, put the chickpeas on top of it, and roll them around a bit to dry them off. Remove the paper towel and drizzle the chickpeas with the oil. Sprinkle with the salt, garlic powder, and paprika and use your hands to mix everything well. Roast, shaking the pan once or twice during cooking, until the chickpeas are browned and crispy, about 20 minutes. Remove from the oven and set aside to cool before using (they will crisp as they cool).

Next, make the dressing: Place all the dressing ingredients in the pitcher of a blender and puree until smooth. Season the dressing to taste with more salt and/or pepper if needed.

Finish the salad: Place the kale in a large bowl and squeeze the juice from the lemon half over it. Sprinkle with the salt and use your hands to scrunch it all together. Really get in there—don’t be shy! This will help make the kale easier to eat. Drizzle with ½ cup of the dressing and use your hands or tongs to mix the salad well. Transfer to a serving platter (or just serve from the bowl).

Top the salad with the chickpeas and drizzle with another ⅓ cup or so of the dressing. Serve immediately.

Credit line: Copyright © 2024 by Julia Turshen. Reprinted with permission of Flatiron Books. All rights reserved.

---

Shaved Carrot Salad by Nisha Vora from Big Vegan Flavor

Big Vegan Flavor is quite literally big. When I received it in the mail, I actually yelled WHAT THE F****CKKKKKKK at how big this book is. I cannot believe all that Nisha packed into this book – it’s three-cookbooks-worth of content in one.

Nisha’s philosophy in this book is “flavor first” – focusing less on the fact that it’s vegan and more on how to achieve rich flavors, pro-spice blends, and food that tastes really, really good.

I chose this recipe from the book because it’s packed with herbs and sumac – one of my most favorite combinations. This is a light salad dish, but the book has 150+ recipes with lots of mains and hearty, cozy meals.

I still can’t believe how big this book is! Congrats, Nisha.

Shaved Carrot Salad
Serves 4

1 large shallot, sliced as thinly as you can (a mandoline helps)
3 tablespoons best-quality champagne vinegar, white wine vinegar, or red wine vinegar
1 tablespoon sumac (for extra-bright lemony flavor; omit if you don’t have it)
Fine sea salt and freshly ground black pepper
1 pound (455 g) carrots (use rainbow carrots for the prettiest presentation)
1 large lemon
1 loosely packed cup (12 to 14 g) fresh cilantro leaves and tender stems, finely chopped
1 cup (16 g) fresh mint leaves, finely chopped
3/4 loosely packed cup (9 g) fresh flat-leaf parsley leaves, finely chopped
6 scallions, sliced very thinly on a bias
1 jalapeño pepper, sliced as thinly as possible (remove membranes and seeds for mild heat)
1 tablespoon pure maple syrup
3 tablespoons best-quality extra-virgin olive oil
1 large avocado (or 2 small), diced or thinly sliced

1. In a small bowl, mix the shallots, vinegar, sumac, and a pinch of salt with your hands. Macerate for 15 to 30 minutes while you prep everything else.

2. Using a Y-shaped vegetable peeler, peel the carrots vertically in ribbons until you get to the point where you can’t peel anymore (laying the carrot flat on a cutting board helps you get more ribbons). Save the inner pieces that can’t be ribboned to quick pickle (see page 168) or for snacks.

3. Zest the lemon. Now, using a paring knife, peel the white pith and remaining skin; discard. Chop the peeled lemon flesh into small pieces, discarding the seeds and fibrous white membranes.

4. In a serving bowl, combine the chopped lemon, lemon zest, fresh herbs, scallions, and jalapeño. Add the carrot ribbons and pickled shallots and sprinkle with a pinch or two of salt.

5. In a small bowl, whisk together the maple syrup and olive oil and season with a pinch or two of salt and pepper. Drizzle on the salad and toss gently. Add the avocado and toss very gently. Taste, adding salt and pepper as needed.

From BIG VEGAN FLAVOR by Nisha Vora, published by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright @ 2024 by Nisha Vora

________________

And some books by me:
One Part Plant: A Guide to Eating Real One Meal At a Time
Know Your Endo: An Empowering Guide To Health + Hope With Endometriosis

Some book links are affiliate links and I do receive a small percentage of the sale if you buy them.