It was easy to make. I didn’t have apple cider, so I used apple juice instead. It tasted great anyhow. I hope you try the recipe and enjoy it as much as we did.
Recipe: http://www.wheatfreemeatfree.com/kale-apple-shitake-risotto/

We used red and yellow bell peppers, did not use any cheese or cheese alternatives, however did chop up some sun-dried tomatoes to add to the mixture and a dash of cayenne. It was very filling and easy to make.

Recipe: http://www.eatingwell.com/recipes/roasted_red_peppers_stuffed_with_kale_rice.html

Serving Size: 4

Ingredients:

• 2 tablespoons olive oi
• 1 package gnocchi, (16 ounces)
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 6 cups chopped kale, large rid removed and leaves finely chopped
• 1 15-ounce can diced tomatoes
• 1 15-ounce can white beans, rinsed
• 1/4 teaspoon freshly ground pepper
• pinch Italian seasonings
• pinch cayenne or red pepper flakes

Directions:

1. Bring a pot of lightly salted water to boil for the gnocchi.
2. Prepare the kale.
3. Chop the onion and mice the garlic.
4. Heat the oil a large skillet.
5. Add the chopped onion and saute until glassy.
6. Add the minced garlic and lightly saute.
7. Add the prepared kale and cook until wilted.
8. Add the drained beans, canned tomatoes, Italian seasonings, cayenne and salt and pepper as desired.
9. Cook the gnocchi in the salted water – it only takes a few minutes until they are floating.
10. When the gnocchi are cooked (floating) drain off the water.
11. Serve the gnocchi with the kale and bean mixture, or mix the two altogether.

Notes:

As a short cut, one could also use beans in tomato sauce and of course, not drain them.
The recipe was adapted from
http://www.eatingwell.com/recipes/skillet_gnocchi_with_chard_white_beans.html

This is a very hearty and filling meal. We really enjoyed the flavors. I didn’t have any quinoa on hand, so I made confetti couscous using orange bell pepper. We will be having this tasty meal again. We hope you give this recipe a try and enjoy it as much as we did.

I did not follow the instructions exactly. First the sweet potatoes were lightly steamed, so that it was not necessary to cook them so long in the frying pan, thus the kale would not be overcooked. We found the recipe at epicurious.com and will make the recipe again. Next time we would prefer to bake the mustard crusted tofu rather than frying and use another marinade, as this one seemed a bit oily.

Serving Size: 4

Ingredients:

for the pesto

• 2 cups kale, cleaned, destemed and finely chopped
• 1 bunch fresh basil, chopped
• 4-5 sprigs fresh thyme, leaves only
• 2 Tbs. fresh rosemary, finely chopped
• 1/4 cup walnuts or pine nuts, chopped
• 2 cloves garlic, minced
• 1/2 cup olive oil
• 1/4 cup nutritional yeast flakes
• lemon juice
• agave or sweetener (optional but mellows the flavors)
• salt and pepper to taste

for the meal:

• 12 oz. fettuccine, tagliatelle or other pasta
• 2 Tbs. oil
• 1 & 1/4 lb. oyster mushrooms, halved
• 2 cups kale, cleaned, destemed and chopped
• 1/4 cup walnut pieces, toasted
• vegan Parmesan (optional)

Directions:

for the pesto:

1. Wash and cut the thick inner stem from the kale.
2. Prepare a pot of boiling water and blanch the kale for 5-10 minutes. Until it has softened, but not lost it’s bring green color.
3. Drain and squeeze the excess water from the kale, and place in a food processor with the garlic, oil and walnuts.
4. Process until it is a smooth puree.
5. Remove from the food processor.
6. Mix in the nutritional yeast.

for the meal:

1. Bring a pot of salted water to boil and cook the pasta.
2. Toast the walnut pieces in a dry pan, remove and set aside for later.
3. Place 1 tablespoon of oil in the pan, and quickly saute the remaining 2 cups of kale. It will shrink quite a bit. It will only take a minute to saute, don’t over cook as you want it to be fresh and bright green.
4. Set aside in a bowl.
5. Put the other tablespoon of oil in the pan, and quickly saute the mushrooms, this will also only take a minute.
6. Drain the pasta.
7. Pour some of the pesto onto the pasta and toss to mix.
8. Add the sauteed kale, and mix, add the mushrooms and walnuts.
9. Serve with vegan Parmesan as an optional seasoning.

Notes:

Inspired by the Februrary 2009 Issue of Vetetarian Times

Serving Size: 4

Ingredients:

• 1 box of Vegan Sausages (7 or 8 sausages)
• 500 grams potatoes, peeled and boiled
• 500 gram kale, washed and chopped
• 2 large onions, chopped
• 2 tablespoons oil
• 1/4 cup vinegar
• 2 tablespoons sugar
• salt & pepper to taste
• dash cayenne
• dash nutmeg

Directions:

1. Wash and peel the potatoes and boil.
2. While they are cooking wash and chop the kale.
3. Remove the thick stem also before chopping.
4. Saute the onions in the oil.
5. Add the salt pepper and vinegar and sugar. To this mixture add the kale.
6. When the potatoes are cooked, drain them and add to the kale.
7. Using a fork mash them in large chunks into the kale and mix the entire combination together.
8. Season to taste with sat and pepper and a dash of nutmeg and cayenne.
9. Pan fry the sausages and lay on top of the kale.
10. Traditionally this is served with pearl onions and/or sweet sour pickles.

Serving Size: 2

Ingredients:

• 3-4 large ripe tomatoes, sliced
• 1/2 cup kale pesto
• 1 pie crust

for the pesto:

• 1/4 cup walnuts or pine nuts, chopped
• 2-3 cloves garlic
• 1/2 pound kale, without stems
• 1/2 cup olive oil
• 1/2 cup nutritional yeast

for the pie crust:

• 1 & 1/2 cups all-purpose flour
• 1/2 tsp. salt
• 1 & 1/2 tsp. baking powder
• 3 Tbs. ice cold water
• 1/2 cup vegan margarine or coconut fat

Directions:

for the pesto:

1. Wash and cut the thick inner stem from the kale.
2. Prepare a pot of boiling water and blanch the kale for 5-10 minutes. Until it has softened, but not lost it’s bring green color
3. Drain and squeeze the excess water from the kale, and place in a food processor with the garlic, oil and walnuts.
4. Process until it is a smooth puree.
5. Remove from the food processor.
6. Mix in the nutritional yeast.

for the crust:

1. In a large bowl, combine flour, salt, baking powder and sugar.
2. Place 1/2 cup of flour mixture in a small bowl, and stir in water until smooth.
3. Form into a ball, wrap in cling wrap and place in the refrigerator to cool.

To make the crostata:

1. Pre-heat the oven to 425 (F).
2. Line a baking sheet with parchment baking paper.
3. Lightly flour the work space.
4. Roll out the pastry dough into a roughly formed circle.
5. Place the Dough onto the baking sheet.
6. Put a generous layer of kale pesto on the dough, leaving the outer edge of the dough without pesto, as you will later roll it up and fold it over to form the edges of the crostata.
7. Lay the slices of tomato over the pesto.
8. Dust with oregano.
9. Carefully roll the edges of the dough up and around the sides to for the edge of the crostata.

Bake in the oven for 20 minutes or until the crust is golden brown.

Notes:

You will have pesto left over, that you can use as a dip of as you use other kinds of pesto.
The pie crust is lovely and flaky, however it becomes soggy with time, so it’s best not to make it ahead of time.

Serving Size: 2

Ingredients:

• 5-6 cloves garlic
• 2 Tbs. olive oil
• 1 bunch kale, rinsed well and chopped
• 1/4 tsp. salt

for the tahini sauce:

• 1/2 cup tahini (sesame paste)
• 8 tsp. olive oil
• 3 cloves garlic
• 2 tsp. balsamic vinegar
• 1/2 tsp. salt
• 1 lemon, juiced
• 1/2 tsp. paprika
• 1/4 cup fresh parsley
• 1/2 cup cold water

Directions:

For the kale:

1. Saute the garlic in olive oil over med-high heat for about 2 minutes, stirring frequently, until golden brown.
2. Add kale and a few splashes of water.
3. Use tongs to toss the kale around, coating it with garlic and oil.
4. Stir frequently for 4-5 minutes.

For the tahini sauce:

1. Heat garlic in 6 tsp of the olive oil in a small saute pan over very low heat for 2 minutes, just until it is fragrant.
2. Place the heated garlic and all the other ingredients except the parsley in a food processor or blender and blend til smooth.
3. Add the parsley and pulse til the parsley is very fine but not pureed.
4. Refrigerate at least 1/2 hour in an airtight container for flavors to blend.
5. You might need to mix in a little extra water once it is chilled.

Notes:

The recipe is from Courtney and the tahini sauce comes from “Vegan With A Vengeance” by Isa Chandra Moskowitz.

Serving Size: 4

Ingredients:

• 500 grams potatoes, peeled and boiled
• 500 grams kale, washed and chopped
• 2 large onions , chopped
• 2 tbs. oil
• 3-4 tbs. vinegar
• 2 tbs. sugar
• salt & pepper
• cayenne
• nutmeg
• tofu sausage (optional)

Directions:

1. Wash and peel the potatoes and boil. While they are cooking wash and chop the kale. Remove the thick stem also before chopping.
2. Saute the onions in the oil. Add the salt pepper and vinegar and sugar.
3. To this mixture add the kale. When the potatoes are cooked, drain them and add to the kale.
4. Using a fork mash them in large chunks into the kale and mix the entire combination together.
5. Season to taste with salt and pepper and a dash of nutmeg and cayenne.
6. This meal is traditionally served with sweet pickles and pearl onions on the side.
7. Optionally serve it with a tofu sausage.
8. One makes a bite of a piece of pickle or onion with the kale mixture.
9. With a salad and whole grain bread this meal tastes great and is very warming on a cold night.