This double pear green smoothie bowl is a firm favourite with us. In fact everyone who’s tried it has been impressed and wanted the recipe. It’s rich, filling and delicious. It’s also packed full of nutrients and keeps me going for hours. That’s at least two of your five-a-day done and dusted by breakfast.
We often add ocas to vegetable stews when we have them, but rarely do they get to be the star of the show. This vegan oca peanut stew changes all that and allows the ocas to shine in their own right. The ocas are simmered in a rich tomato and peanut concoction which complements their brisk lemony notes beautifully. Kale adds a splash of colour and a whole heap of additional nourishment.
Yes, spring has most definitely sprung. It’s been a long time coming. Soups may not be on the top of everyone’s list of things to eat as they bathe in the sunshine today, but the night’s are still chilly and a good bowl of soup is satisfying at almost any time of the year. Ribollita is a hearty vegan Tuscan soup made from cannellini beans, stale bread and kale. It may not sound that appetising, but it’s delicious.
Kale may not be the most obvious thing to put in a cake, but as many of you will know, I’m all for adding nutritious ingredients to my bakes. Flavour and texture are massively important, but I do derive quite a bit of pleasure from a naturally colourful cake. This kale apple cake with apple icing hits the spot on all counts.
We’ve had the worst year ever on our plot. Lack of time combined with mega numbers of pests including deer, has meant little survived. We do, however, have plenty of kale. When I found a big bag of kale in my veg box last week, I knew I had to up my game. The result was a big batch of these vibrant green kefir kale pancakes. Served with vegetable tomato sauce and fried halloumi, it made for a most delicious meal – several meals in fact.
CT has a cold and I can feel a sore throat coming. In a bid to alleviate CT’s symptoms and stop myself from developing the cold, I’m turning to my all time favourite comfort food, dhal. In this instance it’s made with split red lentils, but pretty much any pulse will do. So for National Curry Week, I give you this Kill a Cold Lentil Curry with Kale & Red Peppers. Whether it will stop a cold in its tracks remains to be seen, but it’s a killer for flavour and full on satisfaction.
If you haven’t tried miso in savoury muffins before, you’re missing a trick. It gives a wonderful umami hit and added depth of flavour. These miso muffins are made with wholemeal spelt flour and loaded with extra veg. We added kale, carrot and courgette, but other veg would work well too. They’re ideal lunch box fair, but would also give an excellent morning boost if you had one for breakfast.