ash the rice and soak for 15 minutes in water.
Saute onion and garlic in oil; add carrots, potatoes, water and kidney beans.
Add tomatoes and juice; add kale and let simmer for about 45 minutes, until carrots and potatoes are soft.
Add vinegar, liquid smoke and hot pepper sauce.
May substitute spinach for kale.
Rinse cashews and soak in a jar with enough water to cover for at least 6 hours.
Heat olive oil in a small skillet over medium-low heat. Add garlic; cook and stir until fragrant but not browned, about 1 minute.
Place soaked cashews, red bell pepper, lemon juice, sriracha hot sauce, 1 tablespoon water, nutritional yeast, and salt in a blender. Scrape cooked garlic and olive oil mixture into blender. Blend until smooth and creamy dressing forms, 1 to 2 minutes.
Toss kale together with dressing in a large bowl until evenly coated.
Add the garlic and cook for 30 seconds. Add the ground
about 30 seconds.
Add kale and cook, tossing with two
ngredients until soft.
Add kale and saute until wilted.
Blanch the kale in boiling water for 4 mins, working in batches
0b0F. Blanch the kale in salted boiling water for 5 mins. Drain
If you can get fresh kale from a garden, wash it,
Blanch the kale in salted, boiling water for 3-4 mins then drain
For the shrimp: Heat the olive
Blanch the kale briefly in boiling water. Drain,
side with the lid on for 10 minutes.
Meanwhile heat
/2 inch water. Bake for 30 minutes at 350 F
For the cannelloni, blanch kale in salted, boiling water for 3-4 mins then
aper liners. Blanch kale in salted, boiling water for 4-5 min
iscard the ribs from the kale, then chop the remaining leaves
Blanch the kale in boiling water for 4-5 mins. Drain well
aute the onions. Add the kale and stock and bring to
Blanch the kale in boiling water for 2 mins, then rinse and