Tag: kale

Italian polenta loaf with beans and kale

Diving back into World Vegan Feast, this time something with simpler, homier flavors, the Italian Polenta Loaf with Beans and Kale (scroll down). So, clearly that’s a big pile, kind of a patty, not really a fried up slice of loaf. The amount of polenta the recipe called for didn’t seem to envelop the rest of the ingredients well enough. It did set up pretty well in the loaf pan in the refrigerator, but when it was sliced to pan fry, it wouldn’t keep together. Not sure if the answer is to chop the greens finer, use less of them, or what.

This definitely wants a sauce or gravy, even if just a little bit. Instead of Bryanna’s recipe, I used the simpler Rich Brown Gravy from Vegan Vittles. It’s also low in fat so this turns out to be pretty healthy and satisfying.

Ugandan-style peanut butter stew

With bell peppers and tomatoes in the CSA box, I had everything I needed to make another recipe from World Feast Vegan, Ugandan-Style Peanut Butter Stew. I’m a big fan of peanut flavored foods. Usually they seem to have sweet potatoes. So this was a little different than the African stews I’ve made before.

The flavor was nice, but the bell pepper got kind of mushy. Next time I might cut it bigger or add it in a little later. A bed of brown rice soaked up all the tasty sauce.

On the side, that’s just kale massaged with olive oil and rice vinegar.

Kale salad and bell pepper cheese

Oh, hey, look it’s that garlicky kale salad that I make all the time. This time it’s the center of the meal with added veggies and some avocado to make it more filling.

The little bowl contains Yellow Bell Pepper Pine Cheese from Thrive Foods. We scooped it up with raw pumpkin chips. Crazy good! And this turned out to be plenty of food.

Again with the Papa Chorizo Frittata

True, I have blogged about Alicia’s Papa Chorizo Frittata before, but it was 3+ years ago so let’s do it again! There were a few changes this time. It’s now my habit to bump up the nutritional yeast in any eggy recipe. And I also add a bit of black salt. Instead of roasted red peppers, I just used fresh bell pepper fried up with the potatoes and chorizo.

This makes an awesome potluck dish since it is good warm or at room temperature.

I also busted out a quick batch of biscuits to go with it.

And we had a pile of raw kale salad on the side. Kale is a bandwagon I don’t mind hopping on. It’s delicious!

Blackened tempeh

This borrows from a recipe that goes way back to 1996, the early days of my vegetarianism. Sometimes there is a component of a recipe that would do well in another setting. Here, the blackened tempeh makes an awesome meal with raw kale salad and mashed potatoes & gravy. It would also be amazing on a sandwich. Maybe that’s how I’ll eat it next.