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Jennifer’s double-top-secret spirulina popcorn recipe is one of the tastiest ways to enjoy the superfood spirulina. Spirulina is a freshwater, blue-green algae containing protein, fatty acids, most B vitamins, as well as vitamins C, D, and E. Try it in smoothies, live pie fillings and crusts, or sprinkled on salads.

CRISPY KALE

Sure, sure, your kids don’t like kale. But they haven’t ever tried Crispy Kale, now have they? This recipe, ingeniously developed by our sister-in-law, Elizabeth, is the reason why we can’t keep kale in the house. Scrumptious, nutritious, and crispy make a winning combination for all ages. Some people like it really crispy, some prefer a little chewiness—play with the baking time to see which you prefer. This recipe works best with curly-leaf kale. The flat kinds just don’t crisp up the same.

SERVES 4 TO 6

1 large bunch curly-leaf kale

2 tablespoons olive oil

3 tablespoons nutritional yeast

½ teaspoon sea salt

1. Preheat the oven (or even a toaster oven for smaller batches) to 350°F. Use your hands to rip small pieces of the leaves off the stem of the kale. Arrange them on a baking sheet in a single layer, using two baking sheets if necessary. When the oven is ready, bake for 12 to 15 minutes, or until your desired crispiness is achieved.

2. Remove from the oven and transfer the kale to a large mixing bowl. Drizzle with the olive oil, sprinkle with the nutritional yeast and sea salt, and toss gently with your hands until all the kale is covered. Serve immediately, or store in an airtight container at room temperature. Please do not refrigerate.

Quicker and Easier

Almost everyone loves corn on the cob, especially during summer months when corn is abundant. A common way to prepare one of America’s all-time favorites is to place the cobs in boiling water for a few minutes. Remove (tongs come in handy here) and enjoy with one of the variations below. You can also grill the cobs, being sure to baste often with oil or BBQ Sauce (page 123). Many enjoy corn raw on the cob. If you haven’t tried it raw, you might be pleasantly surprised.

Here are three ways amongst many to partake:

• Slather in vegan butter and top with nutritional yeast, salt, and pepper to taste.

• Squeeze fresh lime juice on top, drizzle with olive oil, sprinkle with a pinch of chile powder, salt, and cayenne to taste.

• Go Italiano with a splash of balsamic vinegar, olive oil, minced fresh basil and parsley, sea salt, and freshly ground black pepper.

GUACAMOLE

What quick and easy vegan cookbook would be complete without a guacamole? Keep the seed in the dish to preserve the color and to make an intriguing conversation piece at parties. Serve as a snack with chips, a spread in any number of wraps (page 105), or use as part of our Breakfast Burrito (page 74).

MAKES 1½ CUPS

3 small avocados, seeded and chopped (1½ cups)

3 tablespoons diced red onion

1 tablespoon freshly squeezed lime juice

2 tablespoons minced fresh cilantro

1½ teaspoons seeded and minced

jalapeño pepper

1 teaspoon minced garlic

¼ teaspoon chile powder

Pinch of cayenne

Sea salt and black pepper

Place all of the ingredients in a mixing bowl and mix well, making sure to mash up the avocado well with a fork, yet leaving some chunks.

Variations

• Add ½ teaspoon of toasted ground cumin (see page 26).

• Add 1 tablespoon of Vegan Sour Cream (page 289).

• Add ¼ cup of Salsa (page 82) or diced tomatoes.

• For a distinctly robust guacamole, try increasing the quantity of red onion to ¼ cup, and double the amounts of cilantro, garlic, jalapeño, and lime juice. If you can get to a Mexican market, experiment with different flavored chile powders; smoky chipotle is our favorite.

Quicker and Easier

Simple Avocado Dip: Scoop out avocado, mash with a fork, and add salt to taste. Add ½ teaspoon of your favorite spice, such as curry powder, chile powder, or ground cumin. Use as a dip for cucumbers, carrots, crackers, or tortilla chips.

Superfoods for Health

Avocados, also called