This pasta was so delicious! and so easy to throw together. I had never had bucatini before this dish, but you can definitely make it with any kind of noodle. Any reason to add Kite Hill ricotta to my dinner is a good meal to me, and dont be shy with the garlic!
Tag Archives: kale
We grew some kale in the garden and it did really well. So now i have lots of kale to work with. I whipped up some quick spaghetti one night and it was delicious. The leftovers were even better b/c it was so garlicky!
Dry spaghetti (about half the package)
2 tablespoons good extra virgin olive oil
8 sprigs lacinato kale – very finely chopped
Pinch red pepper flakes
Salt and freshly ground pepper
3-4 large garlic cloves, finely chopped
Juice of 1 lemon wedge
lemon garlic seasoning
2 tablespoons vegan Parmesan
Cook the pasta al dente according to package directions.
When the pasta is almost done, heat the oil over medium heat in a large skillet. Add the kale, red pepper flakes to taste, and season with salt and pepper. Cook and stir for 3 or 4 minutes, until the kale starts to get a bit crisp. Add the garlic and cook, stirring, for another minute. Add drained pasta, lemon juice, and vegan parm, and stir to combine.
I picked up a package of the 10 minute farro at trader joes a few weeks ago and figured I’d find something to do with it. The girls over at a beautiful mess had recently posted this recipe for a farro salad with kale, and I thought I would try it out – but adding some tofu to it to make it a complete meal. With the weather getting nicer – I don’t want to be in my kitchen all afternoon making food – but this salad came together pretty quickly and was perfect for a warm spring day. We ate it sitting on our deck enjoying the sunshine. This is going to be my new potluck go-to dish. It travels well, so its also great for summertime picnics! Its really tasty and packed with nutrients!!
I made my tofu first; You can do this ahead of time.Press your tofu, and slice it into pieces 1/4 inch thick.
Preheat your oven to 425 degrees.
Mix together 3 T soy sauce, juice from half a lemon, 1 tspn maple syrup (or agave) 1 T oil and about 1 tspn garlic seasoning. Coat your tofu and bake for 20 minutes. Flip and bake for another 15-20 minutes or so.
Now for the salad:
TFarro + Kale Salad, makes 6 servings
2 cups uncooked farro
1 1/2 cups chopped kale
1/8 cup olive oil
1 cup chopped cucumber
1/2 cup sunflower seeds
1 cup dried cherries (cranberries would be good too!)
3 tablespoons balsamic vinegar
1 tablespoon honey (or agave)
salt to taste
First cook the farro by boiling in salted water (2:1 ratio) for about 20 minutes until tender. Then drain and rinse in cold water (to quickly cool it down). Set aside.Chop up the kale into very small pieces. hop up the cucumber into very small pieces as well. In a large bowl combine the farro, kale, cucumber, sunflower seeds and dried cherries . In a small bowl or glass combine the balsamic vinegar, olive oil and honey, whisk to combine. Drizzle over the salad and toss to coat. Taste the salad and season with salt and fresh pepper as needed.
Also known by milo as “purple juice.”
I have a busy day ahead of me – about to get groceries, run to the farmers market and head to the library – all before I’m out of here to shoot a wedding. So I made milo and I some juice to help get us going.
This was a mixture of
2 green apples
1 small beet
3 large pieces of kale
1/2 large cucumber
handful of pea shoots
Milo drank all his, and then came to find me and finished mine! Another juice, toddler approved.
I had this soup at a potluck this weekend and it was amazing. It’s actually not a vegan (or vegetarian) soup, but I veganized it and its so so yummy. Even milo had three bowls. It took about ten minutes to prep it and get it going, then i let it simmer for about 20. So its a great weeknight soup to throw together – with all ingredients I had on hand!
- 1 can chickpeas
- 1 teaspoon turmeric
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 6 ounces vegetarian chorizo
- 5 cloves garlic, minced
- 2 1/2 cups water
- 2 cups vegetable broth
- 2 bay leaves
- 1 bunch kale, shredded
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon sea salt
- Dash cayenne pepper
Place oil in large skillet over medium-high heat. Add onions. Sauté until onions are tender, about three minutes. Add chorizo and garlic. Sauté for about two more minutes. Add tumeric.
Add water, veg broth, bay leaves and chickpeas. Bring to a boil. Reduce heat.
Add kale and seasoning. When kale begins to wilt, remove from heat and serve.
After eating alot of delicious vegan food last night (including two cupcakes!), I woke up in need of something healthy. So I started my day with this shake and it did the job!
1/2 cup almond milk
Hand full of ice
1/2 frozen banana
hand full of kale
1 Tbsp protein powder
1/2 tsp flax