Warm Brussels Sprouts Salad with Capers, Coconut Bacon, and Hempseed Ranch Dressing

This is the Gratitude interpretation of the classic warm bacon salad. The coconut bacon—a very worthy pantry staple that gets put to use in a number of our recipes—really emulates the sweet, fatty, spicy, smoky flavor of its traditional counterpart. Combined with the warm shaved Brussels sprouts, spinach, and creamy dressing, this is the ultimate comforting winter salad. PURPLE CABBAGE KIMCHI The kimchi that we serve at Café Gratitude isn’t in the traditional Korean style now familiar to many people but is rather a beautiful spicy (purple) cabbage and daikon sauerkraut. It is fun and interesting to make your own kimchi or sauerkraut, especially because you can store it in the refrigerator for up to 3 months and use it for all manner of things, from tossing it into salads to stirring it into hot vegetable dishes. If you have a ceramic crock specially designed for making sauerkraut, that is ideal, but you can also make kimchi in a large stainless-steel saucepan with great results. In addition to a large container for the kimchi, you will need a plate that fits inside of the container that you will use to hold the kimchi under the brine while it’s fermenting. Another useful tool would be an 8-cup Mason jar with a lid that you can fill with water and use as a weight to maintain pressure on top of the plate. You don’t need to get too fancy or complicated; this is the food of peasants! MAKES 2 QUARTS

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Step 1

Make the coconut bacon: Preheat the oven to 250°F. Lightly grease a baking sheet with the coconut oil and set aside.

Step 2

In a wide, heavy-bottomed pot over medium-high heat, combine the coconut chips, olive oil, chipotle powder, and salt. Toast for 10 minutes, stirring continuously so the coconut does not burn. When the coconut is a dark golden color, stir in the maple syrup and continue cooking for an additional 2 minutes until the coconut is well coated.

Step 3

Transfer the coconut mixture to the prepared baking sheet and toast in the oven for 10 to 12 minutes, until the chips are dry and crisp. Check in every 3 to 4 minutes and turn the chips over to make sure they cook evenly. Allow them to cool completely. At this point they can be stored in an airtight container or jar for up to 1 month at room temperature.

Step 4

This is one of our original raw food recipes, and yet one of our most delicious thick and creamy dressings. It has a citrus tanginess that plays off of the smoky spiciness of the chipotle powder, not unlike a really great Thousand Island dressing.

Step 5

MAKES 1 CUP

Step 6

Drain and rinse the pumpkin seeds and goji berries.

Step 7

In a blender, combine the soaked pumpkin seeds and goji berries with the orange juice, lime juice, date, salt, and chipotle powder and blend until smooth. With the blender running on medium speed, slowly drizzle in the olive oil and blend until fully emulsified. Store in the refrigerator for up to 1 week.

Step 8

QUESTION of the day

Step 9

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Step 10

In a blender, combine the olive oil, hempseeds, lemon juice, garlic, peppercorns, salt, and ¼ cup of water and blend until smooth. Add the cilantro and parsley and blend again briefly just to incorporate. Store in the refrigerator for up to 3 days.

Step 11

In a large bowl, combine the cabbage, daikon, and 2 tablespoons of the salt. Using your hands, vigorously massage the vegetables. You want to break down the cell walls of the cabbage and daikon a little so that they begin to release their juices. When you feel the mixture has started to become moist, let it rest for 15 minutes at room temperature, then taste to check the salt level. The vegetables should taste salty but not overwhelmingly. Trust your palate, but remember that the salt will keep your vegetables nice and crunchy. If you go too light, you run the risk of your vegetables becoming soft as they ferment. If you feel like it’s too salty, you can take out a portion of the vegetables and rinse away the salt using a colander. Make sure you eliminate excess water before returning the vegetables to the bowl.

Step 12

Fold in the jalapeños and garlic. Then, using your fist or a kitchen mallet, pack the vegetables tightly into your fermentation container. The more you bruise the cabbage as you go, the more juice it will release, so really go for it! Pour over any salty juice from the bottom of the bowl, cover the vegetables with a plate, and use a water-filled Mason jar to weigh it down. Scrape down the sides of the container so there are no pieces of cabbage or daikon above the liquid level. Check again in a couple of hours to make sure the cabbage is completely submerged. If not, boil some water, allow it to cool, and add it to the container to cover the cabbage mixture.

Step 13

Cover the fermentation container with a large dish towel and secure it with kitchen twine or a rubber band to keep out any insects while the cabbage is fermenting. Set the kimchi in a cool, dark corner of your house and let it ferment for 3 to 10 days. Fermentation is a very individual process and will depend a lot on your environmental conditions. Heat will speed up the process and cold will slow it down. After 3 days, check the kimchi daily to see what it tastes like. Remove any small bits of mold that might grow on the surface. This is normal and won’t affect the cabbage. When you feel that the kimchi has the bite and texture you are looking for, transfer it to a clean jar and keep it in the refrigerator for up to 3 months.

Step 14

NOTE You can shred the cabbage and daikon using a mandoline, a food processor with a shredding blade, or even by hand, which I find easiest and most enjoyable when I am making this recipe at home.

Step 15

Using a mandoline or a food processor with the slicing attachment, thinly shred the Brussels sprouts.

Step 16

Heat the olive oil in a large skillet over medium-high heat. Add the Brussels sprouts and salt and sauté, stirring frequently, until the sprouts are tender but retain some bite, about 10 minutes.

Step 17

In a large serving bowl, combine the warm sprouts with the spinach, capers, kimchi, hempseed ranch, and goji chipotle dressing. Mix until everything is well dressed and combined. Garnish with the coconut bacon, golden berries, and diced avocado.