Kale, Lemon Berry Muffins, & Biscuit Casserole Stew
Dinner was kale, plain quinoa with Earth Balance, and Blackeyed Peas with a touch of cayenne.
Vicki's Kale Recipe:
1 bunch kale, spine removed chopped in strips
1/2 onion, finely chopped
2 cloves fresh garlic
1/4 c. olive oil, extra virgin
1/2 c. water
1 tbsp. bragg's
3/4 tsp. hoisin sauce
Saute onion and garlic in olive oil until translucent. Add kale, water, bragg's & sea salt. cover and cook until the kale is wilted and the water is almost gone. when there's still a little water left, add the hoisin sauce and stir together. Serve warm with lemon. Kale is a house favorite!
This is basically 'Lemon-Poppy Seed Muffins' from VwaV, except I replaced the poppy seeds with blueberries, and also used raspberry soy yogurt instead of plain. Art said, "These are vegan?! Wow, they are great muffins!" I agree, but next time, I will add more than just 2 lemons worth of zest. I like it zesty!
This is left-over collard greens from another meal. I used a recipe from The Vegan Family Cookbook 'Greens with Onions & Garlic', which didn't impress either of us -- hence, the left-overs....we always finish our greens! So I took the left-overs and chopped them up fine to use for a different recipe from from the same cookbook. See below....
'Biscuit Casserole Stew' from The Vegan Family Cookbook was a huge hit! I didn't have carrots for this dish, so I decided to give the collards a second chance in the stew. I made the stew out of new potatoes, collard greens, split pea soup, vegetable broth, and other good things. Then, before it goes in the oven, you drop 15 uncooked biscuit dough balls on top of the stew. This medium scoop from Pampered Chef made the job easy & fun.
Here it is out of the oven. This was a delicious and satisfying meal - one that will go into the regular rotation.