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I'm bringing a plant-based dish to your table jam-packed with superfoods and loads of flavour. This Curly kale recipe is super tasty, cheap, and incredibly easy to make. And a great way to stick with healthy eating any day of the week.
I remember when I completely switched to a vegan diet sometimes I would find it really hard to come up with vegan meals for my every day life. I had recipes that either took too long to cook, or required some crazy ingredients.
It was a different time when we didn't had as many options as we do now. So, I stated doing some research on how to make plant base eating affordable, easy and practical. I found that I could use fresh seasonal ingredients and some kitchen staples to make delicious meals that had everything.
For this easy kale recipe, I am mixing some of the most nourishing food you can find to load you up with nutrients. These are real superfoods that you can find at your local market without having to break the bank. We often hear the word superfood and we expect a high price tag but is not always the case.
I made this recipe with curly kale, this leafy green veggie is a truck load of nutrition and it has a very unique taste. I sautéed kale with onion, garlic and some spices to enhance its flavours. But to make sure it kept most of its nutrients, its beautiful color and texture, I blanched it as well.
I love blanching green leafy veggies! Firs of all, you stop the enzymes that make it loose its flavour, colour and texture once it's cooked. And on the aesthetic side, I love having beautiful vibrant colours in my meals. They look much more inviting!
If you've never blanched veggies before don't sweat it. It's a super easy process, beginner-friendly and it will save you a ton of time in the kitchen. And it is good, not just for leafy greens but for other veggies as well, such as broccoli, asparagus, green beans, snap peas, etc.
All you have to do is set up a pot with water, bring it to a boil and cook your veggies for about two minutes. That's it! As soon as they start changing water get them out of the water and put them in iced water. Two important tips: don't leave them for much longer, otherwise, you will end up with a soggy colourless mess and make sure you have your iced water ready before you put the veggies in boiling water.
I cooked brown lentils and quinoa as well. These two ingredients are great sources of plant based protein and fibre, and together they add many vitamins and minerals to your plate. What I like about these two superfoods is that they are super tasty and they cook really quickly.
Once you have everything, blanched, boiled and sautéed it is ready to be served. Serve it in a bowl and sprinkle some extra pumpkin seed on the top just for the looks. Enjoy!
For the curly kale
For the seasoning
For the quinoa
|Amount Per Serving|
|Calories 373||From Fat 66|
|% Daily Value*|
|Total Fat 7g||11.4%|
|Saturated Fat 1g||5.3%|
|Trans Fat 0g|
|Total Carbohydrate 63g||21%|
|Dietry Fiber 10g||38.3%|
|Vitamin K2 0.47µg||0.5%|
|Vitamin A 3603.86IU||72.1%|
|Vitamin B-12 0µg||0%|
|Vitamin B-6 0.65mg||32.6%|
|Vitamin C 151.78mg||253%|
|Vitamin D 0IU||0%|
|Vitamin E 1.49mg||5%|
|Vitamin K1 3.35µg||4.2%|
|Folic Acid 0µg|
|Pantothenic acid 1mg||10%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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