The Daily Beet

09 Dec “The Veg Edge” Debuts Tonight with Rip on the Cooking Channel

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The Veg Edge is a new series on the Cooking Channel that profiles different vegetarian friendly cities around the country.  The kick-off episode begins with a visit to Austin, Texas featuring Whole Foods Market and Rip tonight at 8:00 pm CST!  It will also replay several times in the months ahead.

Rip talks up the Engine 2 diet in the produce section of the flagship store and shares his crazy delicious PlantStrong recipe — the E2 “Kale, Lemon, and Cilantro Sandwich” in the WFM culinary center.

Kale, Lemon, and Cilantro Sandwich

Any greens of choice will work. The lemon adds an almost sweet taste. Be generous with it!


1 bunch kale, rinsed and drained
4 slices whole grain bread, toasted
Healthy Homemade Hummus
4 green onions
1/2 bunch cilantro or parsley, rinsed and chopped
1 lemon with skin on, sliced very thinly into rounds
Zest of 1 lemon


Tear kale leaves away from thick stem. Discard stem and chop leaves into bite-size pieces.
Toast bread until brown and crispy, about 3 minutes.
Put kale in a pot filled with about 4 inches of water.
Bring to a boil, cover and cook for two to three minutes, until kale is tender. Check frequently.
Spread toast thickly with hummus, sprinkle on the green onions, pile cilantro on top, then place a few very thin slices of lemons on the cilantro.
When kale is tender, drain well. Shake the strainer so all water is gone, then sprinkle the kale in the strainer with lemon zest and the juice from the remaining lemons. Lots of lemon makes this good!
Place a large handful of lemon filled kale on top of each piece sandwich half and top with remaining toast slices.

Variations: Add a thick slice of tomato to each sandwich.

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Ami Mackey for Engine 2
Ami Mackey

Ami Mackey is the Curator of Creative Content at Engine 2. She is also a food coach at Engine 2 and has been plant-strong since 2011. When she isn't attending to all things Engine 2, she is the Program Director at St Louis All City Boxing a nonprofit youth program. She has earned certificates from eCornell in Plant-Based Nutrition & Fitness Nutrition from NASM.

  • Char Nolan
    Posted at 16:01h, 09 December

    Another reason why I def need cable!

  • Deborah
    Posted at 22:10h, 09 December

    I made this last week for the first time-recipe from Ann Esselstyn-and three of us eating loved it. I made it with parsley and store bought hummus with no oil or tahini in it…hard to find but I got lucky. This will be a new standard for me, I’d even love to load up a quality bun with all these good veggies, in the end that would mean less bread than if I ate 5 open faced sandwiches which is what you’ll want to do because it’s so satisfying. Thanks! : ) I hope the plans are still in the works to offer E2 labeled products at whole foods, this would be so helpful to so many. And it will help me help others transition to this diet.

  • Vicki
    Posted at 20:26h, 14 January

    I’m just starting this diet. Is there a decent substitute for olive oil? Does Rip have a blog?


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