Posts Tagged kale

Shiitake gravy over roasted fingerling potatoes with sautéed kale & maple eggplant bacon

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Makes 3-4 servings Ingredients: 2lbs fingerling potatoes, quartered 1 tbsp grapeseed oil Salt and pepper to taste Eggplant bacon 1 medium eggplant, sliced 1/4″ thick 3 tbsp tamari 2 tbsp maple syrup 1 tbsp grapeseed oil 1 tbsp smoked paprika Gravy 1/4 cup grapeseed oil 3 cups thinly sliced shiitake mushrooms, stems removed ½ cup quinoa flour (or any flour of your choice) 4 garlic […]

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Cream of Kale Soup


HOLY KALE! Kale, or borecole, is a cousin of the wild cabbage family, a buddy to your taste buds and mother approved as part of a well balanced diet. To put it plainly, unless you have been avoiding all forms of nutrition news over the past decade, you know that Kale is the new “apple a day” and with so many good reasons why. For […]

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Veggie ‘Poutine’


In spirit of “National Chip Week” in the UK I present a special occasion indulgence: Makes 4 servings Ingredients 5 potatoes (sweet or russet), cut into fries 1/4 cup + 2 tbsp oil (your choice) Salt and pepper to taste 3 cups mixed mushrooms (shitake, oyster, cremini) 2 onions, sliced 4 cups kale, chopped ½ cup flour 5 cups vegetable stock 1/8 cup soy sauce […]

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Portobello Mushrooms in a Cabernet Sauvignon Reduction

Portobello Mushrooms with Cabernet Sauvignon Reduction

Portobello Mushrooms Ingredients 4 large Portobello mushroom caps, stems removed 4 garlic cloves, minced ¼ cup extra virgin olive oil ¼ cup vegetable stock 2 tbsp Montreal steak seasoning ½ tsp black pepper ½ tsp salt Directions: Turn oven to 375F. In a large bowl add ingredients. Allow the mushrooms to marinate for minimum 30 minutes. In a large baking dish add all of the […]

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Lemony Lentil Salad w/ a Roasted Red Pepper and Thyme Vinaigrette

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Vinaigrette Ingredients 3 sprigs thyme, chopped 1 clove garlic, pureed 1 lemon, zested and juiced 1 tbsp grapeseed oil 2 roasted red peppers, skinned and diced Salad Ingredients 6 green onions, sliced 5 cups kale, chopped 4 cups cooked green lentils, cooled and refrigerated 1 tsp salt ¼ tsp freshly ground black pepper Directions: In a small bowl add thyme, garlic, lemon zest and juice […]

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