Rip the kale from off the stalks (discard
o 10 minutes.
Stir kale into onion mixture; cook until
killet over medium heat. Add vegan burger patties; cook, flipping halfway
re cooking, add garlic and kale to remaining bacon grease in
br>4. Stir in kale. Simmer until kale is cooked down and
Blend soy milk, tofu, vegan cheese, nutritional yeast, onion powder
Place the prepared vegetables in a large salad bowl. Toss.
Whisk together the dressing ingredients and pour over the kale mixture.
Stir well. Cover and refrigerate until ready to serve.
about 30 seconds.
Add kale and cook, tossing with two
about 2 minutes. Add mushrooms, kale, and onion; saute until leaves
dd 3 bunches of rinsed kale greens (be sure take off
o the pot the water, kale, cooking sherry, fennel, Italian seasoning
Preheat oven to 400°F.
Toss potatoes in 2 tsps mustard oil and spread on baking sheet. Bake 35 minutes or until tender.
Turn off oven. Sprinkle kale over potatoes and return to oven for 5 minutes. The remaining heat will wilt the kale.
Mix yogurt, remaining oil, Dijon mustars, dill, green onions, salt, pepper and lemon juice in a medium bowl. Chill in fridge.
Remove potatoes and kale from oven and allow to cool 15 minutes.
Combine yogurt mixture with kale and potatoes.
Enjoy!
Remove the stems from the kale, then wash and cut or tear into small pieces. Place into a bowl, add half the salt and start to massage the kale until it wilts and takes on a cooked texture.
Fold in the tomatoes, onions, and hemp seeds.
Blend all dressing ingredients in a high-speed blender until creamy and mix into the kale salad. ENJOY!
In pot, saute garlic and onion in olive oil (until lightly caramelized). Add water, cubed red potatoes, chopped kale, salt, cumin, and nutritional yeast. Stir. Cook, uncovered, over medium-high heat until potatoes are done (about 20 minutes).
Add Navy Beans and Vegenaise. If available, use a whisk to stir in the Vegenaise. This helps to blend the Vegenaise thoroughly into the soup. Cook for several more minutes and serve.
ver high heat. Add the kale and rotini pasta. Cook until
Heat half the olive oil in a frying pan. Add cumin seeds, paprika, coriander powder and garlic, saute 1 minute.
Add drained tofu. Saute until tofu is golden brown, remove from pan and set aside.
Grind cloves, cardamom and fennel seeds.
Heat remaining oil and add ground powder and leek, saute until brown.
Add kale, saute until kale is limp.
Add salt and blend kale mixture in a food processor with tomato and tomato paste.
Return to pan and add tofu mixture. Simmer 10 minutes.
o 20 minutes.
Place kale in a separate saucepan over
ngredients until soft.
Add kale and saute until wilted.
t: http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean
rumbs, they are done.
VEGAN CHOCOLATE GANANCHE TOPPING DIRECTIONS: