Vegan Thursday at Whole Foods + An Easy Kale and Lentil Salad

Good morning! I have to ask – have you tried the Cashew Cream Tofu yet? I’m dying to hear what you think!

It’s Thursday and that means my latest piece for I Eat Plants is up on LoHud.com.  I wrote about my experience at Vegan Thursday at my local Whole Foods.

I invited my local vegan Meet-Up pals to join me for Vegan Thursday and we had a delicious time!

Monday I had a kale and avocado salad from the Whole Foods salad bar and I really couldn’t get it out of my mind this week.  Yesterday I tossed dry lentils and veggie broth into the rice cooker (ready 25 minutes later, no fuss, no muss!) and served it over kale – massaged with store-bought guacamole (really, I massaged the kale with guac with my hands!) and lime juice – and chopped cucumber and celery.  I topped it with ground flaxseed and black pepper.

So easy and so freaking good!

Tomorrow I’m heading out of town for the event for which I’ve been waiting!  Vegan Cuisine: A Simple Art is Saturday night!

We have 50 people coming (so far) and it’s not too late for you to join us – but the clock is ticking. Call TODAY (570-325-8200) if you plan to join us for a 10-course vegan dining experience not to be missed!

More from Pennsylvania over the next few days!

8 thoughts on “Vegan Thursday at Whole Foods + An Easy Kale and Lentil Salad”

  1. That’s a clever (and delicious) way to get your flax in. I always dissolve mine in water and shoot it. Kinda gross. I should try this.

    1.  Yep, trying to get my daily flaxseed in -usually in a smoothie, if I remember – and these days I’m opting for soups and salads. It really worked with this salad.

Comments are closed.