Fall produce is officially here. Which means you can find me skipping through Whole Foods, trying to hold as many apples and squash varieties as possible. Seasonal foods make me (very) excited.
I find that some people are intimidated by the idea of eating seasonally, but I find that it makes developing recipes (and kitchen experimentation) much easier. The magic thing about what grows together is that it also *goes together.* Meaning, you can combine almost anything that is in season and the flavors will go well together. That’s why I packed this bowl with tomatoes, pumpkin seeds, apples, kale and cabbages -all of which are in season and DELICIOUS together.
The other great thing about this salad is that you can make a ton of it at the beginning of the week and eat it for lunch or dinner nearly everyday without having to work hard. All you have to do is make a big batch of the quinoa, chop and massage your kale, blend your tahini cashew cheese and pickle your cabbage. Then when you are ready to assemble you can throw each element, chop apples and tomatoes, and then sprinkle with seeds. It makes a very filling meal in a short amount of time.
My recipe doesn’t include how to cook your quinoa, or the ingredients needed to make your sweet turmeric pickled red cabbage. The quinoa can be cooked to your liking – try toasting it and making it in vegetable broth or with coconut milk! As for the pickled red cabbage, all you have to do is shred the cabbage and soak it in the sweet turmeric pickle brine for at least an hour. Then it’s ready to go.
Autumn Harvest Quinoa Salad
This Autumn Harvest Quinoa Salad with kale, apples, pickled cabbage, and cashew "cheese" is nearly raw, fully vegan, and guaranteed to leave you satisfied.
- 4 cups quinoa, cooked
- 2 cups sweet turmeric pickled red cabbage
- 1 bunch kale, stemmed and chopped
- 1/4 cup mint, chopped
- 1/4 cup cilantro, chopped
- 1 tablespoon olive oil
- 1/2 lemon, juiced
- salt and pepper, to taste
- 1 cup cherry tomatoes
- 1 honeycrisp apple, sliced
- 4 tablespoons pepitas
- 4 teaspoon sunflower seeds
Tahini Cashew "Cheese" Ingredients
- 1/2 cup cashews
- 2 tablespoons tahini
- 1 tablespoon water
- 1 tablespoon olive oil
- 1 tablespoon nutritional yeast
- 1/2 lemon, juiced
- 1/4 teaspoon salt
Add your cashews to a small bowl and add boiling water to cover. Let soak for 30 minutes to 1 hour.
Stem and chop your kale and add it to a large bowl along with your mint, cilantro, olive oil, lemon juice, salt and pepper. Massage your kale until it is well dressed and soft. Set aside.
Drain your cashews and add them to a blender along with tahini, water, olive oil, nutritional yeast, lemon, and salt. Blend until thick and mostly smooth. Refrigerate until ready to serve.
When ready to serve, plate 1 cup quinoa with about 1 cup kale and 1 cup pickled red onion, top with apple slices, tomatoes, pepitas, sunflower seeds, and a side of tahini cashew "cheese."
“what about this theory. the fear of not
being enough. and the fear of being
‘too much.’ are exactly the same fear.
the fear of being you.”
I am doing it right now. Judging myself. As I type these words I have fear coursing through my body that this recipe is “too complicated” for my site. I have fears that I haven’t presented it correctly. Maybe I should have written out the instructions for cooking quinoa instead of linking to a tutorial. Maybe I should have excluded the pickled cabbage because it takes too long. Maybe I should have simplified the cashew “cheese” recipe.
Maybe I should have been different.
Maybe I shouldn’t have been me.
It’s all the same thing. Fears of doing “it” wrong, and being judged. Whatever “it” is.
I am living in a new city, doing my best to make new friends which involves endlessly crafting text messages to sound like the funniest, most interesting version of myself. I leave laughter-filled evenings with strangers questioning if I was too much, too loud, too me. I do this instead of giving in to the butterflies. I do this instead of believing in my innate ability to be me.
I do this because being yourself is a risk. It invites criticism. It allows for vulnerability. It makes space for doubt.
Trusting yourself is scary. Filling a space and refusing to shrink has been renamed “loud” “annoying” or “bitchy” one too many times. The world has asked you to be small. And often we respond with a lesser version of us. A quieter you. A softer you. A you that won’t provoke catcalls or stand out in a crowd. A you that feels safe, but in actuality is small.
Don’t shrink your world.
Let me say it again. Do not shrink your world. No matter how beaten down or small you feel. Don’t shrink.
Without you, I won’t laugh as much or be challenged as much or learn something new today. Without me, you won’t get recipes like this Autumn Harvest Quinoa Salad. Without each other we will never go on a date or fall in love or spend long nights debating the meaning of the universe. I don’t want to live in a small world.
So please. Don’t shrink.
Give me your recipes with flaws. Give me your laughter with reckless abandon. Give me your heart in all it’s vulnerable fragility. Give me your hand and let’s walk this road together.
It is not easy to live a full life. It is much easier to fade away. It is easiest to doubt yourself. Don’t take the easy road on this one. Walk down the hard road. Because I want a world full of more you – more of your flaws and failures. More of your honesty. More of your heart. Don’t you want that too? xo.