Hoecakes Florentine There are 4 components of this hybrid version of vegan eggs Benedict and eggs Florentine: Hollandaise sauce (can be made ahead and refrigerated) Kale Florentine (can be made ahead and refrigerated) Baked tofu (can be made ahead and... Continue Reading →
Autumn Succotash 2 diced, roasted yams, seasoned with sage & olive oil 1 bag frozen shelled edamame 1 bag frozen corn, (roasted fresh corn is better if you can swing it) 3 cups chopped kale 1 batch dijon maple dressing... Continue Reading →
Gingerkale 1 can chilled spritzer 2 ounces ginger syrup (get a recipe for ginger simple syrup in my kale martini post) 1 ounce kale juice Pour the spritzer first then stir in the ginger syrup. Last, add the kale juice.
Curry Kale Balls 1) Pulse the following in a food processor until evenly ground but stop before it gets gummy: 1 t. curry powder, Madras style, hot 1 cup pistachios, shelled, I prefer roasted and salted zest from 1 lemon... Continue Reading →
Quickie BBQ Kale Chips Curly kale, washed and torn into chunks, no big stems. Curly kale is the better choice due to its perky nature and the ability of its curls to hold the sauce. Your favorite BBQ sauce, I... Continue Reading →
Making a Green Meanie Martini Make the ginger syrup and kale juice ahead of time and refrigerate until needed. 1 ounce ginger syrup (recipe below) 1 ounce kale/apple juice (how to do this in a blender below) 2 ounces limoncello... Continue Reading →
Smokey Kale Hummus 1 clove garlic (more if you have a stalker) 1 can chickpeas, liquid reserved juice from one lime 1/2 of one chipotle pepper in adobo sauce 1/4 teaspoon chili powder 1/4 cup chopped cilantro 2 tablespoons tomato... Continue Reading →
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