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