Not exact matches
Butternut &
Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt &
black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan
kale /
black kale or regular
kale, remove stems and chopped (if you can't get
kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt &
black pepper 1 cup milk of choice (we
use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled
2 cans of beans (
black beans, pinto, kidney, or any others that you like) 1 onion, diced 1 large bunch of greens (I
used collards, but
kale would also work) 1 tsp onion powder 2 tsp Braggs liquid amino acids
1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I
used a mixture of lacinato
kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground
black pepper, to taste
HIlarious, I posted a ribollita recipe too, but I
used savoy cabbage as I couldn't get my hands on
black kale.
I
use more ingredients — including the
kale, tomatoes, cucmbers, and optional
black beans — because if the salad was scrumptious without them, it would be even better with.
* 1 head of California endive (I
used red), ends trimmed off and chopped * 1 big handful of Tuscan
kale, chopped * 1 pink grapefruit, segmented (chop the segments in half if they are large), plus 1 - 2 tablespoons of the juice that drains off when segmenting the grapefruit * 1 perfectly ripe avocado, diced * 3 - 4 ounces of naturally smoked wild smoked, chopped * 1 - 2 tablespoons of finely chopped red onion * 2 tablespoons avocado oil or olive oil, plus more to taste * freshly ground
black pepper
Our dinner rotation is usually sauteed seafood of some kind with probably toast one night, some variation of pasta with garlicky rabe another night (adding sausage,
using kale or whatever green we have, wuteva),
black bean tacos, and salad with all of the leftover veggies and either tuna salad on top or roasted chicken.
We cook up a pound or more of
black beans and usually turn most of it into a bit of a mash w / frozen
kale, tomato, onion, garlic and mexican spices, then we either
use that for dipping nachos or for gooey
black bean quesadillas (we try to freeze one pb jar full for a rainy day).
I didn't have
black beans or
kale or edamame so I
used zuchinni and corn niblets instead and my toddler ate the whole bowl which doesn't usually happen
While all that is happening, I warm the refried
black beans and toss together a salad - like filling of baby
kale (but you could also
use arugula), sliced scallions, sweet baby bell peppers, and dried figs.
Ingredients: 1 cup uncooked red quinoa, rinsed and drained 1/2 tbsp coconut oil (or other oil) 3 garlic cloves, minced 2 cup diced sweet onion (about 1/2 large) 1 jalapeno, seeded if preferred and diced 1 large sweet potato (350 g), peeled and chopped to 1/2 -1 inch dice (2.5 - 3 cups) * 1.5 tsp ground cumin 1 tsp chili powder 1/2 tsp ground coriander 6 cups vegetable broth 1.5 cups cooked
black beans (one (15 - oz) can rinsed and drained) fine grain sea salt and
black pepper, to taste (I
used 1/2 tsp salt or a bit more) 1/4 tsp cayenne pepper (or red pepper flakes) 2 handfuls Spinach or
kale leaves, optional toppings: avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green onion
1 bunch
kale — stems removed, leaves chopped into bite size pieces 1/2 medium kabocha squash or other winter squash — roughly chopped, skin removed 1 tablespoon coconut oil 1 large onion — finely chopped 1 tablespoon curry powder (I
used homemade curry from this amazing book) sea salt 1 1/2 cup warm good quality vegetable broth 1 cup unsweetened canned coconut milk, plus more if needed 1/2 lime — juice Parmesan or sheep / goat milk feta — to taste, optional freshly ground
black pepper 1 - 2 tablespoon finely chopped parsley
14 ounces (400g) new potatoes 1/3 cup lentils (I
used black beluga lentils here but de Puy / green lentils would be good too) 2 - 3 stalks curly green
kale (or more if you want to make it more of a green salad) 1/4 cup freshly chopped flat leaf parsley
Ingredients 5 - 6 leaves red chard, chopped (
kale, rainbow, swiss chard would also work well) 2 portobello mushrooms, chopped 1 medium yellow onion, diced 2 - 3 small tomatoes, I
used LOCAL vine ripened 3 cloves garlic 2 tsp extra virgin olive oil 1 tbsp red vine vinegar 1 tbsp water 1 tsp dried oregano Pinch sea salt
Black pepper
2 cups chopped and packed
kale (about 6 - 7 stems - worth) 1/2 cup dry French lentils, rinsed 1 1/3 lbs (585 grams) yukon gold potatoes, peeled and chopped 3 garlic cloves, peeled and divided 3 tablespoons olive oil, divided 4 tablespoons unsweetened non-dairy milk, divided sea salt and ground
black pepper, to taste 1 small cooking onion, small dice 2 tablespoons minced, fresh hearty herbs (I
used a mix of sage, thyme & rosemary) 2 1/4 lbs (1020 grams) mixed mushrooms, chopped 2 tablespoons balsamic vinegar 1 teaspoon gluten - free tamari soy sauce 1 teaspoon tomato paste 1 cup vegetable stock 1 tablespoon arrowroot powder Bring a medium saucepan of water to a boil.
bow - tie pasta 1 large bunch Lacinato
kale 2 chicken sausage links 2 cloves garlic cooked
black beans feta cheese, crumbled fish sauce Shrimp Fried Rice A quick and delicious way to
use up leftover rice!