We eat a good amount of kale; I know, so trendy. However, I actually love the stuff. Eating all that kale, and being me, I have had a hard time throwing away all the stems. If you compost maybe it doesn’t hurt so bad, but I live someplace where that isn’t a possibility right now, and it hurts to waste. When I heard about kale stem pesto a light bulb went off for me. The perfect, and delicious way to use up my kale stems. This is a super simple recipe that comes together in a flash. I’m leaving it up to you for how you want to use it. So far we have done a kale stem pesto pasta with sauteed vegetables, put it in a power bowl, topped homemade veggie burgers, and I have been stirring it into vegenaise for my sandwiches. How will you use it?
Kale Stem and Sun-dried Tomato Pesto
2 cups roughly chopped kale stems, about 4oz
1 cup toasted walnuts, about 3.5 oz
2 medium cloves garlic
1/4 cup sun dried tomatoes in oil
1 tsp salt
Combine ingredients in a food processor and blend until a smooth paste forms.
Store in a covered container in the refrigerator until you are ready to use.
I took a poll for my husband’s and my father’s favorite recipes on the website. I’ll share in case you are in need of some inspiration for Father’s Day, and you don’t feel like making the chocolate cake from last week.
My dad loves chocolate, I mean really loves chocolate. He isn’t going to be with me this Father’s Day since we live a few states apart, but since he generously passed on his love of chocolate, I will generously eat this cake in his honor. Love you daddy!
I did think about making something for my husband and father of my children, but I make things for him all the time. I’ll make sure to make some of his favorites for him, and I’ll even share the cake.
This is a lovely combination of several recipes on my blog, and comes together into a delightful blackout chocolate cake topped with chocolate mousse.
Vegan Blackout Chocolate Cake with Chocolate Mousse
I first made these tacos while we were staying with some friends. We don’t get to see them often and I honestly didn’t know what they liked to eat, but wanted to surprise them with dinner after work. I saw several bottles of honey mustard in their refrigerator and decided to make something that would go with that flavor. Thus the slaw was born, and the BBQ tacos soon followed to make a full meal. I think it’s a super fun combination. It also has the benefit of being fairly nutritious and tasting naughty; perfect for Father’s Day.
BBQ Tofu Tacos With Honey Mustard Slaw – Vegan and Gluten Free
2 TBL olive oil
1 LB extra firm tofu cut into strips
1 TBL tamari or soy sauce -gluten free if needed
1/3 cup of your favorite BBQ sauce -gluten free if needed
6 small tortillas, I prefer corn tortillas -gluten free if needed
Happy Memorial Day Weekend everyone! I have just the thing to top those veggie burgers to jazz them up with minimal effort, or to serve as a beautiful side. This delightful cabbage and apple slaw. It is pictured here over a store bought veggie burger (field roast). I used store bought as they hold up better on the grill, at least compared to the homemade burgers I make.
This slaw is easy, beautiful, quick, and can feed a crowd and will please the majority of eaters. My 9 month old loved the cabbage and even my picky toddler tried it.
To make your slaw instagramable rinse it a few times in cold water before mixing with the vinaigrette, and only toss together right before serving. The rinse step is totally useless for taste, but makes it prettier as the cabbage doesn’t bleed its color as much if rinsed.
Red Cabbage and Green Apple Slaw
1 1/2 TBL honey, or agave if vegan
juice from half a lemon, about 1 TBL
1 TBL white vinegar
1 TBL olive oil
2 TBL dijon mustard
salt to taste
1/2 a small head purple cabbage, thinly sliced
1/2 green apple,cut into thin stripes
Whisk together the honey, lemon juice, vinegar, oil, mustard, and salt.