Something for the kids and the parents. My first day cooking for a family with small children, I created this recipe, and, thankfully, the kids were really into it. This is a great recipe for sneaking greens into little ones... and their parents.
Ingredients: 1 1/4 c. diced yellow onion (about 1/2 medium onion) 1/4 c. purified water 3 cloves garlic, sliced 1 t. coconut oil 4 c. diced tomato 2 large Lacinato kale leaves, chopped 1 1/4 c. diced cauliflower 1/2 c. plain rice mylk 1 T. fresh basil leaves, minced 1 T. nutritional yeast 1/8 t. sea salt 1/2 t. coriander cracked pepper to taste Directions: In a large pot, sweat the onions over a medium heat with the water. Add the garlic and coconut oil and allow to caramelize to a golden brown. Reduce the heat to medium low, add the tomatoes, cauliflower, rice mylk, basil, nutritional yeast, sea salt, coriander, and pepper. Cook covered for 10-15 minutes, until the cauliflower is softening. Remove the cover and increase the heat to medium, allowing the stew to thicken for 20- 25 minutes, adding the kale about 5 minutes before you remove the pot from the flame. Serve over brown rice or quinoa.
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AuthorAmanda has been teaching yoga, making (and eating) delicious raw/vegan food and coaching people for almost ten years. All that experience has taught her just how much there is still to learn, explore and discover. Archives
January 2016
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