Archives for posts with tag: kale

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This was a very easy and satisfying dinner. I had some VBites Chorizo Chunks in the fridge, so I fried some onions, then warmed up the chorizo and added chopped tuscan kale and continental parsley from the garden. Served over polenta made with a mixture of soy milk and water, with olive oil, pepper and nutritional yeast stirred through at the end. Tasty and colourful.

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I spent last week in London and Leeds. It was a work trip. In London I was staying in Bethnal Green, at a hotel chosen by my host. It was a very lucky choice for me because it was close to the Gallery Cafe: an all-vegan cafe serving this really special vegan breakfast.  In fact, my first day in the UK went like this: land Heathrow 6am. Clear customs, get bag. Make way directly to hotel, dump bag. Walk to the Gallery Hotel and mooch around outside until they opened. Eat delicious vegan breakfast.

From the menu: “A Classic breakfast comprising sourdough toast, pan-fried mushrooms, herb-roasted tomatoes, sausages, scrambled tofu, fried potatoes, sauteed kale and homemade baked beans in a rich and flavourful tomato sauce”. The beans were particularly good but really it was all amazing. Definitely recommend. No need to get there as early as me though: they serve breakfast until 12pm on weekdays and until 1pm on weekends.

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Just around the corner from where I live there is a place called The Shack Market Cafe. It’s omni but always has at least a couple of good vegan options. They’re all about wholefoods. This is the Earth Burger: the patty is made of kale, quinoa, tahini, grated carrot and other yummy things, served with sweet potato fries, salad, tomato relish and grilled tofu. I liked it.  The coffee is good too.

They have three locations: Newtown, Monterey and Gymea. You can see a couple of other things I’ve eaten at the Shack here and here.

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The other day I was working from home and didn’t have a plan for lunch. There was some leftover cooked brown rice in the fridge, and half an onion that needed to be used. So I slow-cooked the chopped onion, dry-fried some pumpkin seeds and then mixed together the rice, onion, pumpkin seeds, chopped semi-dried tomatoes and some chopped kale from the garden. I stirred it around until the kale wilted. At the latest minute I decided to add a few halved grape tomato, which I stirred through until they were just a little warm. It was a very tasty impromptu lunch.

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This is a satisfying and very tasty curry: coconut chana saag from Isa Does It, also available online from the Guardian’s website. The traditional spinach is replaced by kale: I used tuscan kale. This is an easy recipe to make, and the only change I made was to leave out the cayenne pepper so that I could be sure child #1 would eat it. We’re getting into brown rice at the moment, but this would be good over basmati rice as well.

I’ve just noticed that this makes two orange-coloured kale-containing posts in a row. I’d better do something sweet for my next post (-:

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This soup comes from Angela Liddon’s Oh She Glows cookbook, and can be found on her website. In the book it is called On the mend spiced red lentil-kale soup. It was great for a cool evening and may even have helped child #1 get over her cold, maybe. Even though the soup was a bit spicy, with ingredients including chilli powder and a tiny bit of cayenne pepper, my kids seemed quite happy eating it. I had some leftover cooked quinoa, so I threw that in as well: with the quinoa and lentils together it was a really hearty meal. I’ll make this again.

Tofu scramble with kale

This is the tofu scramble recipe from Vegan with a Vengeance (available on the PPK website), but without mushrooms as there were none in the house, and with added kale because, why not? The result was tasty and colourful. A weekend treat.