I took a butternut, yam, carrot, ginger and coconut milk soup that was good on its own, but spectacular with thinly sliced
kale, served
over brown rice, with sauteed crimini
mushrooms, bell peppers and onions — very tasty and filling.
She would make a similar cheese sauce to the one below and she would pour it
over sauteed
kale,
mushrooms, and onions along with a scoop of black beans and cooked quinoa.