Now, we eat a LOT of kale so I am always happy to have new ways to fix it. I ordered the book and waited eagerly for it to arrive. When I got it I sat right down to find the next great way to serve my kale.
Right off I noticed the beautiful photos. I always like it when recipes show the food clearly. It also featured interesting information about kale and its many varieties. However, my pleasure stopped there. Only 9 of the recipes were vegan although a handful more could be “vegan-ized” without too much trouble. Most recipes were cooked, and in many the kale seemed almost an afterthought.
Still, I do think I’ll be able to come up with a few new recipes from the book.
Now here is my challenge to you. I have here on Food For The Soul at the time of this posting 8 kale recipes over in the recipe box. They are all vegan, mostly raw. Here is the newest one.
I wonder, can we get 50 vegan kale recipes posted here?
What do you think? If you have a vegan kale recipe you would like to share, either raw or cooked, please share it with us. I will make sure all vegan recipes get included in the recipe box, along with your name and photo if you desire.
To submit your recipe do one of four things. Post it in the comments below, share it on our facebook page, email me by using the contact us link, or if you are a member use the submit a recipe button in the sidebar or click HERE. If you have a photo of the dish please send it too. Check the progress at #50shadesofvegankalechallenge
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My newest kale dish – it was so good, I made certain to write down how I prepared it. Hope you enjoy this as much as we did! We are not vegan just mostly plant based – hope there is nothing non-vegan in this recipe.
Smokey Cabbage and Kale with Farro
1 Cup dry farro [one package quick cook farro from Trader Joe’s – ready in 10 min]
2 Cups boiling water
2 generous teaspoons vegetarian Better than Bouillon
2 Tablespoons oil (I use an olive oil blend that works better than olive oil for high temp]
1 small onion chopped (I use yellow)
1 generous teaspoon minced garlic
½ teaspoon caraway seeds
1 teaspoon smoked paprika
1 small head green cabbage coarsely chopped
1 bunch kale, stems removed and coarsely chopped
1 teaspoon sugar/maple syrup/honey/agave nectar (optional)
1 Tablespoon white balsamic vinegar
In small saucepan, mix farro, boiling water, and Bouillon paste. Bring to boil then turn down heat to simmer and cover while preparing the vegetables.
Heat oil in large pan to medium high. Add onion and sauté until translucent. Stir in garlic, caraway seeds, paprika, salt and pepper and sauté until fragrant – couple minutes. Add chopped cabbage to pan in 3 or 4 parts, cooking to slowly brown/caramelize between each addition – maybe 4 minutes after each addition. Add small amounts water if needed to keep from burning. Add kale and, when kale limp, add vinegar and sugar and mix well. Add cooked farro along with all residual liquid in farro pot. Stir, incorporating browned bits from vegetable sauté, until well combined, then cover and simmer on low heat for 10 minutes.
Thank you for sharing Rachel. I’ll have to admit I have never tried Farro. Guess I will have to do so!
Thank you for sharing Rachel!
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Kale Chips Recipe
Two Bunches of Green Kale washed and torn into chip sized pieces. (Remove excess water from Kale with a Salad Spinner)
Savory Coating
One Small to Medium Red Onion (optional to use Red other type onions OK)
Two Stalks of Celery
Two Cloves of Garlic
Quarter of Habenero Pepper (or pepper of choice)
One Cup of Raw Cashews soaked 15 – 30 min and rinsed (dehydrated ok)
One half Cup of Almonds (dehydrated ok)
1/2 Cup Sun Dried Tomatoes soaked 15 – 30 min
1 1/2 TBLSP Apple Cider Vinegar
1 1/2TBLSP Nama Shoyu
1 TBLSP Mirin
1/4 Cup TBLSP Nutritional Yeast
1/2 TBLSP Olive Oil
1 Tspn Black Salt
Combine Onion, Garlic, Celery and Pepper in a food Processor and mix until all ingredients are well mixed to a liquid minced consistency. Remove this mixture from the Food Processor and set aside in a bowl.
Mix the nuts in the FP until they are in a powdered consistency then add all remaining ingredients and mix until a creamy consistency.
Place Kale in a large Salad Bowl and Coat them very lightly with Olive Oil.. Mix in the Savory Coating by hand to coat all of the Kale to your desired thickness.
Load the Kale pieces on to your required number of Dehydrator perforated sheets and trays.
Dehydrate at 115 Deg F for 10 Hrs or as required for the desired crispness.
Remember make the recipe your own be creative and Enjoy to the Fullest and Share
Thanks Reggie! I’ll add this one to the recipe box. Can’t wait to try it.
Majestic Kale Smoothie
4 leaves of curly Kale
1/2 C pineapple juice or fresh coconut water
1/2 banana, peeled, chopped and previously frozen
2 pears, sliced in half
1/2 inch fresh ginger root
Place all ingredients into a Vitamix blender. Process until smooth and creamy, enjoy immediately!
http://www.BVSGA.org
Thank you BVSGA for taking the 50 Shades of Vegan Kale challenge! Your recipe will be added to the recipe box.
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