This cake was very pretty, but the taste was rather bland. Maybe it was because I used homemade applesauce which isn’t sweetened. The frosting with applesauce was a nice touch, though, and I might use it on something else.
Tag Archives: kale
I didn’t completely follow the recipe, because I mixed the greens (kale and chard/mangold) in with the leeks, and I didn’t take the pie out to brown on the outside (it was stuck to the pan). I also didn’t make the gravy. Overall it was okay, but not worth the effort.
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.
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.
Roast root vegetables with a bit of kale made for a bright red and green fritata.
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.