Now that Thanksgiving is over, we pretty much eat ourselves silly until the New Year. Of course, we can choose foods that make us feel better instead of opting for instant gratification and a sugar hangover. My Creamy Vegan Greens are healthy and taste decadent all at the same time. Take them along to any of the holiday parties you are attending to share the health with all your friends. Also keep them in mind for your New Year’s Day feast!
This post is sponsored by the Partnership for Food Safety Education, who reached out to me to share a few food safety tips with you. You can get more information at The Story of Your Dinner. As always, the opinions and recipe are all mine.
You might think because you aren’t cooking any meat that you don’t have to think about food safety, but that’s just not true. Like other raw vegetables, greens should be rinsed before eating. Always wash produce under running tap water even if you are not going to eat the rind or skin!
If you have children, you can print out placemats for your kids to learn all about hand washing and vegetable safety. It’s fun because there are quizzes and it’s perfect for coloring too!
I learned something new about cleaning greens, that they need to be dried after you rinse them before you cook with them. You can use a clean paper towel like I did above, or use your handy-dandy salad spinner.
After you dry them, fold in half and cut out the thick stem. Some people love them, and if you are one of them, please feel free to leave them in. My picky eater will only eat these without the stems.
Be sure to save the kale and/or collard stems you remove! Then make Kale Stem Pesto from The CSA Cookbook. It’s a great way to use every part of your greens, and it makes me feel very thrifty!