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Tag Archives: kale


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I used this recipe for this thick soup.



Vegan Lasagne

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I made one of my favourite lasagnes, which happens to be vegan. Vegetarian spinach lasagne and Moosewood lighter vegetarian lasagne are the other two I’m fond of. I used butternut squash, sweet peppers, courgette/zucchini, and kale. My basic tomato sauce also contains carrots, so there were plenty of vegetables amid the cashew cream and the pasta sheets I added.


Potato, Carrot, Kale and Mushroom Pasties

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I had some leftover pastry dough from the pithiver, so I decided to make pasties. For the filling I softened an onion and some garlic, which I mixed with potatoes, carrot and kale which I boiled until nearly cooked. Chopped mu-err mushrooms, thyme, Dijon mustard, cornstarch, salt and vegetarian Worcestershire sauce completed the filling.


Christmas Fritata

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Roast root vegetables with a bit of kale made for a bright red and green fritata.


Basic Tortellini Soup

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Tortellini soup is one of those dishes I turn to fairly often, using store-bought pasta if I don’t feel inspired to make my own. Simply heat vegetable or chicken broth (or water with a bouillon cube), add your desired vegetables, and add the pasta near the end before adding salt to taste. I usually use a mildly flavoured tortellini, in this case cheese. I used cavolo nero, mushrooms and a potato in the soup, which is made with a vegetable broth. Carrots, spinach and chard/mangold are other nice additions.


Pasta Kale Stew with Legumes

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To make this dish I first cooked blackeyed beans, kidney beans and chickpeas. I added water, vegetable stock, a base of softened onions and garlic simmered with tomatoes, nutritional yeast, and a stalk of fresh rosemary. Carrots, brown mushrooms, pasta and kale rounded out the dish. As it cooled, the starch from the pasta and a few smashed chickpeas thickened the soup into stew.


Parsley Quinoa Salad

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This salad is made up primarily of quinoa and chopped parsley, which was prolific in my garden this summer. I also added kale, carrot, cucumber and sweet pepper. The dressing consisted of fresh ginger, soy sauce, olive oil, mirin and sesame oil.