My Favorite People, My Favorite Recipes — Your Face Here

I had big plans for this month’s My Favorite People, My Favorite Recipes. Hurricane Irma changed all that. Irma changed a lot of things for a lot of people.  So did Maria and Harvey and the Mexico City earthquake and flooding and monsoons in Southeast Asia.

We are living in interesting times — which is a Chinese curse. It is also a call to action, our opportunity to bring forth our best selves as a community and as individuals. I’m writing this at Rosh Hashanah, the Jewish New Year.  I’m awakened to the possibility of new beginnings even now, and feeling grateful for the people in my life — including you.  A big thank you to everyone who checked in with me before and after Irma. Your caring matters more than you know.

Check back here next month for our regularly scheduled My Favorite People, My Favorite Recipes (featuring the couple who’ve redefined vegan cuisine from high end to street food — hello, that’s a big hint).  Now, though, I’m calling on you and all my readers to share your favorite vegan recipes here. From our own community of compassion, great things will come. Not to mention great eats.

Got a fabulous vegan recipe? Submit it here for an opportunity to have it featured.

Medjool Date and Celery Salad

Hurricane Irma knocked out power across Florida. Two weeks after the storm, 20,000 are still living in swelter. For them, and for you, here’s a refreshing no-cook salad with very few ingredients, including celery, my vote for most undersold vegetable, and pantry-friendly dates, which offer a sweet start to the new year. They’re also one of Judaism’s seven sacred foods.

Medjool Date and Celery Salad

Takes 10 minutes to throw together, tastes incredible.

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Ingredients

  

• 3 ribs celery including leaves (about 2 cups), chopped
• 3 cups arugula loosely packed
• 6 Medjool dates pitted and chopped
• 1/4 cup pistachios
• 2 tablespoons walnut oil or olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon agave or honey
• 1 teaspoon cider vinegar
• freshly ground pepper

Instructions

 

• In a large salad bowl, combine arugula leaves and chopped celery. Do add the celery leaves — that’s where the bright essence of celery is. Add the chopped dates and pistachios.
• In a small bowl, make the dressing, whisking together the walnut oil or olive oil, Dijon mustard, agave and cider vinegar until emulsified. Pour over salad.
• Top with a good grind of pepper. Toss to combine.

Thank you for reading my vegan stories and plant-based recipes. I sincerely love to connect with listeners and would like to hear your feedback, takeaways, “ah-ha!” moments, etc in the comments.

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