Eli's logoI’m in heaven! The last time I had a really good cheesecake was before 2004, before I was vegan. Sure, I’ve tried a few at various restaurants and you know what? They really didn’t cut it for me. But that’s all changed now.

This week, Chicago’s own cheesecake darling, Eli’s, with their 39-year experience with cheesecakes, created the first seriously good vegan options for retail and they’re also launching a food service version for restaurants at the National Restaurant Association show next week.

photo of both cakes

Both desserts include a moist vegan cake layer under the cheesecake layer. The Belgian chocolate is very rich and would pair really well with almost any fruit topping, fresh fruit, or even a dollop of coconut cream. You could really build a lot of interesting platings with the chocolate. The carrot cake is very well thought out and even has a dusting of grated lemon rind on top. The addition of the lemon creates a very fresh flavor and the cake layer itself would be considered mild if you prefer your carrot cake with lots of spices. There are folks on either side of the carrot cake spice level debate and I could see easily garnishing this cake with candied or spiced pecans.

Two important points to this awesome news:

  1. Eli’s is not afraid to use the word “vegan” instead of safer phrases like “dairy-free” and the like. They feel so strongly about serving the vegan market, they aren’t being shy. In fact, these cakes are even certified by the Vegan Awareness Foundation.
  2. And this is a big one for me personally, they are NOT launching with vanilla! They dove into the deep end with Belgian chocolate and carrot cake flavors. Big kudos for those choices!

When Great Minds Think Alike

When Bob Mariano from Mariano’s Market caught wind that Eli’s was making custom vegan desserts for Gwyneth Paltrow and Bill Clinton, he wanted in on the action. Mariano partnered with Eli’s to offer vegan cheesecakes to consumers looking for non-diary, healthier and cruelty-free ready-made desserts. Eli’s will eventually expand to more stores but for now, Mariano’s has an exclusive and are selling both flavors in all Mariano’s locations. Eli’s will also include them in their online store later this fall.

team

Chef’s Notes

I spoke with two Eli’s chefs at the press event and learned a lot about how they finally nailed the flavor profiles and what impacted various decisions. One of the big questions that vegans have been asking is why these cheesecakes are a combination of a bottom layer of cake with a cheesecake top layer. Sort of a 50/50 split between the two.

The story goes something like this: they started out working on a solid cheesecake from top to crust but then began to wonder what type of dessert would they want to eat every day versus occasionally. The flavors and textures they were working with were so rich, they felt it may be better to launch with a dessert that would work every day, if someone (like me?) felt like it. I thought back to when I bought a slice of vegan cheesecake at Whole Foods and realized, they’re right. I couldn’t finish the whole slice and it really didn’t seem like bonafide cheesecake anyway.

This doesn’t mean they won’t create a 100% cheesecake in the future. They’ve got big vegan plans. BIG! They’re even working on some special seasonal flavors for 2015.

carrot cake photo

The carrot cake flavor has a cheesecake topping instead of the usual sour cream topping. Nuts and carrot shavings decorate the edge and the top is slightly dusted with grated lemon rind.

Hitting the Right Notes

The chefs also answered questions about how they arrived at incorporating a smidge of Daiya® cream cheese into the recipe. They tried various cheesecakes from restaurants and other vegan manufacturers but found that everything pretty much tasted the same. They were striving for something that was more authentic in texture and flavors. They also tried several brands of ready-made cream cheeses as well as other ingredients, searching for just the right amount of sour. It’s a challenge, evidently, to get something that’s not so sour that it overpowers sweet flavors like chocolate and carrot cake but also sour enough to have spunk.

Texture was another factor they had to perfect. And I can tell you that the Belgian chocolate flavor is perfectly smooth. The cheesecake on the carrot flavor was a little more sugary and less smooth but seemed appropriate to the carrot cake concept. I honestly had a difficult time choosing between the two. I almost bought one of each.

The tofu they use is from another local Chicago darling, Phoenix Bean. Phoenix provides Eli’s with a special batch of silky smooth tofu that lends the extra creamy texture to the cakes. Phoenix Bean’s artisan tofu is crafted by hand daily from locally farmed, single-source, non-GMO beans and they’re chemical and pesticide free.

chocolate cheesecake

The chocolate cheesecake is layered on top of a very dense and moist chocolate cake.

Vegan vs. Traditional Cheesecake

Just a few numbers comparing the health benefits of the new flavors:

Chocolate

  • 18% fewer calories
  • 38% less fat
  • 100% less cholesterol
  • 33% more iron

Carrot Cake

  • 14% fewer calories
  • 36% less fat
  • 100% less cholesterol
  • 42% less sodium
  • 50% more vitamin A

Vegan Certification

Eli’s chefs educated themselves about what constitutes vegan food and steered clear of sweeteners like honey and sugar bleached with bone char. One of their goals was to be certified so there was absolutely no question about any of the ingredients and they flaunt their certification proudly on the label design.

Where can you score?

Mariano’s Markets in the Chicagoland area sells whole cake only and they are located in the frozen cakes near the bakery. Use Mariano’s store finder to find a location near you. The cakes are sold frozen and Eli’s recommends you keep them frozen until needed. They also stated that you’ll get a cleaner slice if you slice while frozen.

If you only want a slice, you can stop by Eli’s Cheesecake Bakery Cafe.

Eli’s is also showcasing these new goodies for food service at next week’s National Restaurant Association show. I sure hope some of my favorite restaurants add these to their menus.

packgaing shot

Look for packages like these in the freezer case at Mariano’s Market.

Betcha can’t guess which one I bought for my birthday?

layers-with-ciggie

 

NOTE: I love this illustrator’s style! Clicking on the image will take you to his portfolio on iStockphoto.com

And we have our winners! Congrats to tattoo winners: Jim H, Jonquil Alexia, KnowThankYou, and Cindy; and the grand prize winner of the book is Karrita!

UPDATE! I’ve got awesome news! Amanda’s book has been released a full month early and is now available on Amazon. Of course that means we can move up the drawing for a free copy so that the lucky winner can get it in time for Christmas! So rather than wait until December 15th for the drawing, I’ll do it this Sunday, December 2nd at noon! Yep! So jump to the bottom of this review to get the rules for entering and enter before noon Central Time on the 2nd!

Amanda Thomsen (aka Kiss My Aster on Twitter and Facebook) is what I’d call a punk landscaper and garden designer if we’re using the broader meaning of punk. The punk ideology is really about doing it yourself and doing it to your individual aesthetic, mainstreamers and corporatists be damned. And that’s how the music was too, in the beginning, before the record companies saw dollar signs and co-opted everything. But that’s another soap box.

This soap box is all about Amanda’s drive to empower the newbies, the rebels…the rest of us; giving gardeners and home owners the right and the courage to do things their way.

Gardening should be fun yet there are too many books that make it seem not so. Throw in the word landscaping and it’s easy to see how a new home owner or gardener might simply pave over the yard and lease out parking spots.

This is why Amanda was compelled to create her first solo book, Kiss My Aster, and why Storey Publishing felt the time was right for the little guys to have a coach and cheerleader like her.

Amanda has chunked tomes of landscaping advice into a non-linear format similar to the old Choose Your Own Adventure books she grew up with. Turns out this is a perfect form for the way today’s younger readers seek and absorb information. She also keeps all the advice succinct while including games to make it fun and memorable.

Her snarky humor combined with the quirky illustrations encourages readers not to worry about doing it right or being perfect. The landscaping lessons end up being just right for each reader no matter where they start in the book.

There’s very much a fun, Yellow Submarine-type quality to the illustrations that include a talking pink unicorn, Mr. T-shaped topiary, a lava lamp in a worm burrow, and yes, giant mushrooms ;-P

While experienced landscapers and gardeners will find this book humorous with a bona fide ring of truth, garden newbies will also find it inspiring, helpful, to the point, (e.g., no unending paragraphs about the benefits of juniper), and fun.

If you consider yourself independent, different, not like your neighbors, this book is written specifically for you. It’s full of advice and guidance enabling you to do it yourself or with the help of a team. And it will give you the freedom to think outside the boxwood hedge.

Photos are excerpted from Kiss My Aster © by Amanda Thomsen, Illustrations © by Am I Collective/Bernstein & Andriulli, used with permission from Storey Publishing.

Interview with Amanda

This past summer I had an opportunity to interview Amanda about a lot of things including her upcoming book. I also followed her on a tour of her new house and very large yard. She pointed out a creek bed where she planned to break a landscaper’s rule by planting an invasive to manage erosion, her plans for disposing of the dated lava rock around the foundation, and her latest thrift store find; a cool 70s outdoor fireplace.

SV: Who did you have in mind when you first came up with the idea for this book?

A: As always, I am my own target audience. The cool thing about this book is I never pitched it to anyone. Someone at Storey said “hey, I think your blog is really cool” years and years ago. “I work for Storey and I’m keeping my eye on you.” We got to be kinda friends, we met in Boston, she wanted to know if I had ideas for a book. Well sure, I had plenty of ideas, crazy ideas for books. And so we met and talked and I liked her so much and she was so young and hip and cool and into gardening and organic farming. She’s like the coolest target audience I could ever think of. If I could amuse her, then I could probably amuse anybody. And that’s how this entire book ended up this way.

SV: So you didn’t think about demographics and target audience…

A: No, what I did think—and this is sort of a dorky thing to say—this book is gonna be something they could put on a table at Urban Outfitters; it’s gonna be that cool. That was my one thing. That it would hit this younger audience.

SV: When I think about this book—the way that it’s structured, the style of illustration—it seems very appropriate for almost any age but especially younger gardeners.

A: Absolutely! I was hoping 20s, X and Y, millennials. I showed this book to my dad—he’s like 65—and he saw the unicorn and was like “who’s this book for? Kids?”

Q: But you’ve got bits of humor in here for everybody, the gnomes, unicorns,…

A: My sense of humor is a range, I love old movies, there are references to Mr. T. They did edit out some of the really young references.

SV: So they did edit your book?

A: Oh yeah, there was a page on watering called “Where your hose at?” and they did change it to “Where’s my hose?” And the page after making a short flagstone path was on making a real mortared stone path and it was called “harder and longer” and they did change that.

SV: How do you feel about those changes?

A: I won so many, there’s so much in here that’s just so flippin’ cheeky that I can’t believe I got away with it. They wanted over-the-top so I wrote over-the-top. Anything they took away (giggles) was probably for my own good. They did let me keep the topiary of Mr. T. (SV: for reals, there is a topiary of Mr. T, I saw it.)

SV: So let’s talk about the illustrations. Why illustration when so many gardening books are based on photography?

A: Well look at it, it’s so awesome. I wanted to do a hundred other things because I couldn’t conceive of spending this much money to get something like this. My original idea was to have the illustrations be like IKEA instructions in 13 languages, I thought that would be really funny and they were like, “we don’t get it”, so it just kinda morphed into this style kind of naturally.

SV: I love the lava lamp in the worm den.

A: The illustrators were just so insane. I’ve never spoken with them, just sent the briefest of notes. They gave the publisher lots of ideas. The illustrators did a really good job of keeping my flava’, you know?

I’m so glad I ended up with these guys, I just love them.

SV: And it sounds like they loved working on this too, I read on their blog.

A: What’s interesting is, there’s this twistiness of the concept and how it’s written but the illustration is fun, it’s not morbid in any way. Every page is fun. Here’s two of my favorite pages: “The Hobo Deck Style” and “The Hobo Garden.” I did have to explain that to the illustrators, they were like, “whaaaat’s a hobo garden?”

SV: The squirrels are great, you’ve got them in several places in the book.

A: When it was originally going to be a graphic novel, it was going to be me and a drunken squirrel fighting about how to do things and he was gonna do things wrong. So I asked for the squirrel to be included in as many things as possible.

SV: This book flows differently than others, it’s not linear. Can you tell me how you came up with the idea for it not being a linear book?

A: I wanted to make something interactive, and I thought about the ones I knew that were interactive, the Choose Your Own Adventure books. And I thought well, planting your yard is an adventure and I just came up with the idea. I thought it was too complicated for me to do, to weave everything together, and then the publisher said, “you just write the stuff, we’ll weave it together.” I wrote the book from beginning to end and they made everything match up.

SV: So someone picks up this book, how do they decide where to start.

A: They can start anywhere. There’s not really a table of contents but there’s this worm burrow at the beginning so if you wanna just do vegetable gardening, there’s a vegetable gardening worm burrow and you can do any of those pages. Or you can start reading from the beginning and at the bottom of every page you can choose where to go next.

SV: Did you have a particular goal with this book or did you just want to write a book?

A: To write more books. I don’t know why, I just want to. And I’m not a particularly driven person but I enjoyed this. The big story behind this book is that the day I found out it was a go was the day I peed on a stick and found out I was pregnant. And from there the race was on. I had a year to write a book and 10 months to have a baby. So it was a very interesting year. I also got a big promotion that year. Writing this book was so fun. I’m not going to say it was effortless. I don’t consider myself a writer, I’m an amusing person to talk to and I can pretty quickly tell you what kind of tree to plant in your back yard. That’s pretty easy to do and I just wrote it down.

SV: What’s your favorite part of the book?

A: I love the games. I’m really proud of the bingo and the cootie catcher. There’s mad-libs, match-em-ups. One of my favorite things that I didn’t do, is the last page, the little garden party. It was all the illustrators’ idea.

SV: Most gardening books I’ve seen are reference tools with the exception of fiction like The Orchid Thief.

A: Yeah, I’m hoping this is somewhere in between. There are personal stories in here and a lot of parts that are conversational.

Contest over. Win a copy of Amanda’s book, Kiss My Aster (and maybe an official tattoo!)

You have 3 ways to win this groovy book!

Remember folks: You must list a separate comment for each of the three to be entered multiple times! I’m noticing folks entering once with 3 things in one email.

  1. Follow Amanda on Twitter and comment below that you did so.
  2. Follow Storey Publishing on Facebook and comment below that you did so.
  3. Answer this question in yet another and separate comment: What would Amanda recommend, asters or mums?

Deadline: December 15th December 2, 2012, noon, Central Standard Time

Eligibility: US residents only, sorry.

On December 2nd 15th, I’ll use the Random Number Generator to choose one winner of the book and then four winners of the tattoos. These are temporary stick’em tattoos, not real ones dude.

Storey Publishing just released the book so they assure me they can send the winner their copy before Christmas if we do the drawing sooner. releases the book in January of 2013 and will send the winner a printed copy at that time So you must include a real email address when you leave your comments so I can contact you if you win. No email and I’ll run the Random Number Generator again and choose someone else.

You may also order the book at Amazon in both print and Kindle versions.

Stalk Amanda at these links:

Website: www.kissmyaster.co
Blog: www.finegardening.com/blogs/kiss-my-aster
Facebook: http://www.facebook.com/badtothephloem
Twitter: www.twitter.com/kissmyaster
Pinterest: www.pinterest.com/Kissmyaster
Good Enough Gardening Podcasts: http://www.goodenoughgardening.com/
Check out her Ryan Gosling gardening meme: http://www.kissmyaster.co/2012/01/hey-girl-garden-series.html

See what else is germinating at Storey Publishing:

http://www.facebook.com/storeypublishing

http://www.storey.com/prebook_detail.php?isbn=9781603429863&cat=PreRelease

Evie’s family was due to arrive in 20 minutes and she was still frantically frying the hoecakes for the fancy Tofu Florentine Benedictus concoction she created to combine all her favorite ingredients. Luckily she’d gotten the kale, tofu, and Hollandaise sauce done the night before and everything just needed to go into the warming tray for brunch. If all went as planned, the buffet table would also be stuffed with fruit salad, muffins, mom’s casserole, and a mixture of innocuous beverages.

The first Sunday of every month was the only time they all got together anymore. She missed her little brother, dad, and uncle Sal. But mom, not so much. Mom was the typical picky mom, always finding the one dust buffalo that Evie didn’t round up. Always complaining that the hoecakes weren’t crisp enough or the coffee too strong.

Listening to the sizzle of the last hoecake, Evie’s mind was a clutter of Mitch, work, family, who was ahead in the World Series, and well, more Mitch. It’s funny how he crept into every thought no matter how mundane.

Five minutes until show time and the door bell rang. They were never early, in fact, they were usually 15 minutes late.

Evie hustled to the door, opening it to find the most shocking vision she’d seen since that girls’ night out last year when the Bettys went to the Three Penny to see that old John Holmes movie.

“Hey babe,” said Mitch, standing in plain view wearing nothing but a fuzzy purple thong and carrying a pink riding crop. “What’s cookin’?”

Hoecakes Florentine

There are 4 components of this hybrid version of vegan eggs Benedict and eggs Florentine:

  1. Hollandaise sauce (can be made ahead and refrigerated)
  2. Kale Florentine (can be made ahead and refrigerated)
  3. Baked tofu (can be made ahead and refrigerated)
  4. Hoecakes

Hollandaise Sauce

There seem to be a zillion vegan Hollandaise sauce recipes on the Internet and none of them were exactly what I was looking for. I wanted something that was as authentic as possible but without the cruelty and cholesterol. It had to smell eggy and taste lemony. And I didn’t want to fall back on adding lemon juice to store-bought vegan mayo.

I started with a tried and true creme sauce with zip that Allison from Allison’s Gourmet created for her baked ziti and I started playing with ingredients. It didn’t take much to get something that smelled like deviled eggs, was gooey enough, etc. In fact, it was downright creepy how close it was to eggy goo. Below is my version, for Allison’s original cashew creme, check out her blog.

  • 1 cup raw cashews
  • 3/4 teaspoon salt
  • 3 tablespoons fresh lemon juice
  • 3/4 cup water
  • 1/4 teaspoon rice vinegar
  • 1/4 teaspoon black salt (what makes it eggy)
  • 1/8 teaspoon bright yellow dijon mustard
  • pinch cayenne (as much as you want)
  • pinch or two of tumeric, to get the yellow color you want but don’t go overboard, tumeric can be bitter
  • 2 tablespoons melted vegan margarine
  1. If using a high-speed blender like a Blendtec, use the small Twister jar if you have it and blend all ingredients together until very smooth and creamy. If using a normal blender, process the cashews first into as fine a powder as you can get before adding the remaining ingredients.
  2. Add more or less water as needed to get the consistency you want. It should not be stiff enough to form peaks but should not be so thin that it would soak into a slice of bread quickly.

Also, if you’re making this ahead of time and refrigerating it, you’ll likely need to stir in a tad of water to thin it after refrigeration. It does seem to thicken upon chilling.

Kale Florentine

  • 1 HUGE bunch of kale, I measured about 8 very stuffed cups raw chopped, without stems
  • 1/2 cup veggie broth
  • 1 garlic clove (optional)
  • Salt to taste but broth may be plenty
  1. Heat broth and optional garlic over medium high heat until garlic is translucent.
  2. Add kale, stir constantly so that the broth touches all the kale bits. Braise until kale is very soft but still bright green.
  3. If you’re making this ahead to refrigerate, stop cooking right before you think you should. I drained and flash cooled my kale in a shallow open container in the freezer to stop it from cooking, then covered it and moved it to the fridge. It stores for several days and you can add it to almost any dish including soups, sandwiches, beans, etc.

Baked Tofu

I made the recipe below but I didn’t like it. However, The Husband loved it and you know how he is. He hates everything except peanut butter, popcorn, and ice cream. So I’ll share this anyway but realize that I ended up using Trader Joe’s Marinated Savory tofu slices in the photo above. There are also a zillion recipes for baked tofu online and they are all pretty much some variation of the soy sauce thingie. I don’t care for overly salty things but The Husband does. He’s actually asked for this tofu on a salad for his birthday. Can you imagine? I would have asked for more batteries.

  • 1 package tofu, drained, pressed, and sliced
  • 4 tablespoons tamari, low sodium
  • 1 teaspoon onion powder
  • 1/4 teaspoon black salt
  • 1 tablespoon nutritional yeast
  1. While the tofu is draining, mix the remaining ingredients well for the marinade.
  2. Lay the tofu slices in a single layer in a shallow covered container and pour the marinade over them.
  3. Lift and separate, get a little marinade on all sides of the tofu. Leave sit for at lease 30 minutes.
  4. Heat oven to 350F. Bake tofu on a parchment paper lined baking sheet for 30 minutes, turning once halfway through.
  5. Serve immediately or cool and store.

Hoecakes, grandma style

My grandma never made cornbread the way most folks I know make it. She made it the Southern way: no sugar, used grease in the pan, fried it pancake style in a cast iron skillet. Then my grandpa would crumble it into his buttermilk and eat it with a spoon. Grossest thing ever, I thought at the time. When I had sweet cornbread for the first time, it was quite a shock and I still don’t like it. So this recipe is for grandma and it’s a veganized version of a classic style corn cake from the Bob’s Red Mill corn meal package.

  1. In a small bowl, pour the boiling water over the corn meal and stir to blend, removing lumps.
  2. Mix soy milk and vinegar together before adding to the corn meal mixture.
  3. Add the flax eggs to the cornmeal. Stir well.
  4. Separately, in a large bowl, use a wire mesh strainer to sift the flour, baking powder, soda, and salt together.
  5. Pour the wet ingredients into the dry and stir lightly. Add oil and stir to incorporate. Don’t over stir.
  6. Pour batter onto a hot griddle just as you would make regular pancakes. Flip to brown on both sides and serve.

Assemble the four components while warm, although they do taste great cold.

Never one to shy away from a challenge, Evie won top honors again at her yoga class during the annual Downward Puking Cat contest. Testing willpower and creativity, contestants invented a plethora of curious, weird, and often vile concoctions. Evie always won because her substances were the most creative, odd, and yet edible, not to be confused with yummy.

“Congrats kale queen,” Kim teased, alluding to Evie’s secret ingredient in her award-winning frozen daiquiri. Her frozen kale daiquiri was indeed a very interesting drink, likely loved best by kaleheads and greenies. It was definitely an acquired taste along the lines of wheat grass, but with a rum punch.

If it weren’t for the valuable prizes, including a free private hot yoga session with Amol, their insanely hot instructor, Evie probably wouldn’t bother. She had better things to do with her kale. But the promise of a private session was too much to ignore. It was one way she’d entertain herself during normal business hours since her relationship with Mitch required late dates and sly pie at faraway diners. She hadn’t yet decided how long she’d be able to keep her appointments with him a secret.

Frozen Kale Daiquiri

  • 1 ounce lime juice
  • 1 ounce kale juice
  • 1.25 ounce agave nectar
  • 2 ounces light rum
  • enough ice cubes to fill the tall slender glass you’ll use, these go into the blender
  • additional ice and water to chill the glass while preparing the drink
  1. Fill your glass with ice and water to get it chillin’ while preparing the daiquiri.
  2. Add all other ingredients to your blender and use the ice crush mode to blend.
  3. Dump the ice/water mixture from the chilled glass and refill with the daiquiri. Garnish with lime.

TIP: This is a drink for serious kaleheads. If you’re not a kale juice fan, you may want to cut the juice 50% with pineapple or mango juice.

Evie and Kim exited the elevator on the 12th floor, promptly running into Mitch.

“Evie, I need to talk to you about revising the sales teams’ PowerPoints. Come with me to the sales department,” Mitch commanded with a very managerial tone.

Kim played oblivious while Evie followed Mitch back to the elevator. No sooner than the door closed, Mitch turned to invade her space, backing her up against the wall by the keypad.

“You didn’t stay for the full sales launch meeting,” he said, using the most demanding tone he had with her, “where the hell were you!”

Evie looked at his overly stern look, eyebrows stitched, and stammered, “uh…I…I had to drop off some documents at Kinkos.” Her lie was spreading all over her face and the guilt of ditching such an important meeting was beading up on her brow.

“Well, that would be excusable if it were true but I just got a tour of our swanky copy center on the 12th floor today. You don’t use Kinko’s do you?”

She was in the middle of coming up with her back-up excuse so he wouldn’t suspect that Kim knew everything when Mitch moved close enough that he could feel her bra size.

“I think you owe the sales manager an apology dinner for lying while on the job.”

Oh, now she got it. This was how the game would be played. That’s ok, she liked elevators. And floors, and corner offices especially.

“Yes, I do owe you an apology Mr. O’Donnell. I’ll make my special succotash for dinner tonight. It’s perfect for…sucking up to the boss,” she sheepishly managed to say before Mitch borrowed her tongue.

Succotash: a very flexible dish, perfect for many occasions.

Autumn Succotash

  • 2 diced, roasted yams, seasoned with sage & olive oil
  • 1 bag frozen shelled edemame
  • 1 bag frozen corn, (roasted fresh corn is better if you can swing it)
  • 3 cups chopped kale
  • 1 batch dijon maple dressing (below)
  1. Roast the diced yams then cool while preparing the remaining ingredients.
  2. Bring a large pot of water to boil and drop in a bouillon cube if you’re feeling seasonal.
  3. When water boils, add frozen edemame, boil for 7 minutes or so.
  4. Add the corn and bring back to a boil.
  5. Then add the kale, stir it all together and simmer until the kale is wilty but not army-surplus green.
  6. Drain the beans, corn, and kale then transfer to a large bowl. Fold in the dressing coating the kale mixture well.
  7. Lastly, gently fold in the yams.

Serve warm or cool. Works both ways. Garnish with green onions, or not.

Creamy Maple Dijon Dressing

  • 1/2 cup olive oil
  • 1/4 cup white balsamic
  • 1/4 cup maple syrup (if you don’t like sweet dressing, back off on the maple syrup)
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 2/3 cup raw cashews

Blend all ingredients until smooth.

Evie and Kim sneaked out to The Juice Joint mid-afternoon when the sales team wouldn’t notice. Mitch was keeping them busy with a lecture about brevity. As was typical of those guys, their new sale pitches were all suffering from bulletitis: 64 slides with 20 bullets each.  Maybe Spanx’ idea of hiring Mitch to get them in line was actually a good plan after all.

“So, I’ve been patient all morning AND through lunch. Spill it,” Kim whispered across the corner table.

Evie was sipping her Gingerkale, trying to remember what she and Mitch had discussed—or did—last night before she opened that third bottle of Hahn Cabernet. While watching Mitch orchestrate the sales team in the morning sessions, she was starting to remember most of it. His cool calm, confident swagger, and strong jawline were bringing it all back. At least the essence of the evening.

“Mitch wants us to keep seeing each other but of course, no one at work can know. Because he’s in management, he signed a special clause in his contract about fraternization,” she smirked, rolling her eyes at the new word for her vocabulary. “That’s why he didn’t call after our first date. He had his interview the next day, found out it was at my company, and he wanted to see how it played out first.”

With eyes obediently open, Kim nodded her to continue.

“So…we talked for a while about how much ass he’d be kicking in sales—oh, Kim you wouldn’t believe what a mess that group is—anyway, he’s there to clean house,” Evie clamped her hands over her mouth, immediately knowing she’d said too much. That was something no one was to know yet.

She decided the best thing was to move on quickly to the smutty parts, “and then, I poured more wine…we must have had a good time because my bed was still made this morning, the restraints were still attached to the dining table, and my bra was missing.”

Unsure if the diversion worked, Evie glanced at Kim’s still shell-shocked expression. No. It didn’t.

“Cleaning house?” Kim repeated quietly to herself.

A little shot of kale juice in your gingerale provides quite the eerie glow. Perfect for a Halloween party.

Gingerkale

  • 1 can chilled spritzer
  • 2 ounces ginger syrup (get a recipe for ginger simple syrup in my kale martini post)
  • 1 ounce kale juice

Pour the spritzer first then stir in the ginger syrup. Last, add the kale juice.

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