Kale Apple Cake

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.

Goodwill Pie

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.

Intruglia

I used this recipe for this thick soup.

Vegan Lasagne

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

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

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

Basic Tortellini Soup

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

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

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.

Lemon Kale Soup

Origin

This soup was influenced by asheh hooboobaat and blackeyed pea and chard stew.

Ingredients

• 2 cloves garlic
• 1 tablespoon cooking oil
• one medium onion
• 1/4 teaspoon turmeric
• 100 grams kale
• 1 handful parsley
• salt
• pepper
• 400 grams (cooked weight) butter beans
• juice from 1/2 lemon

Process

Heat the oil on medium heat in a deep pot. Dice the onion and garlic and add it to the pot. Reduce heat and cook on low until the onion is soft.

While the onion and garlic are cooking, cut the kale into ribbons, removing any thick stalks.

Dice the parsley roughly and set it aside.

Add the turmeric to the onions. Add enough water to cover the onions, then add the kale and beans. Add enough water for the ingredients to move freely. Simmer on medium until the kale is cooked, then season with salt and pepper.

Remove from the heat and mix in the parsley and lemon juice.