I’m finally back in Kansas City. I arrived home on Tuesday, to a house full of all the things I haven’t used in the past month. I almost hoped I’d greet the things like long-lost friends (oh hello, favorite knee-length boots!) but I really just sighed at the sight of those things, those burdens that I pack up and carry from place to place.
If you took away the blog-related cookbooks and photography props (code word for so many breakable plates and glasses), maybe it would be a more reasonable amount of stuff for one person. My closet is definitely overstuffed, however. The end of winter is nearing and I’m feeling some pressure to wear all of my cold weather apparel at least once before it goes. I have too much!
I think about minimalism a lot—how much I love the concept and how difficult it is to put into practice. I’m too attached to my things. I often find myself looking around my place and wondering, how much does one person really need? Is this a reasonable amount for one person?
I’ve watched my grandmothers downsize into smaller, more manageable living situations and I think about all of the care and time that went into filling their homes and the difficulties in downsizing. Some of that is inevitable, but I don’t want my life to be characterized by the getting and getting rid of things.
Today’s recipe comes from America’s Test Kitchen’s newest book, The Complete Vegetarian Cookbook. I adore America’s Test Kitchen so I couldn’t say no to their new cookbook, which includes over 700 impeccably well-tested vegetarian recipes. Basically, any recipe you could think of to make is in this book. I’d even go so far as to say that if you’re going to own only one vegetarian cookbook, this is the book for you. I’m eyeing my heavy shelves of cookbooks now and owning only one cookbook is a lovely thought!
This recipe turned out to be more work than I bargained for, but it was absolutely worth the effort. That’s the beauty of America’s Test Kitchen recipes—they’ve been tested every which way, so the only trick, if you even want to call it that, is to trust their methods and carry them through. I deviated from the recipe by using sweet potato instead of butternut squash. In hindsight, I think butternut might be the better choice, although I do love the sweet potato version.
I was drawn to the recipe because it sounded very similar to an original recipe I attempted a couple of times in Austin that never turned out quite right. Those ATK cooks nailed it. It’s a stewy concoction that is loaded with greens (two bunches’ worth!), cooked down into hearty, comforting goodness. I never would have thought to add toasted pepitas, but they round out the dish perfectly. It’s not the prettiest of dishes, but trust me, it’s delicious!
The giveaway is now closed! Congratulations to Annie, the winner, whose go-to is a noodle bowl with tempeh! I have one copy of America’s Test Kitchen’s The Complete Vegetarian Cookbook to send to one lucky reader. To enter, leave one comment below and tell me about your go-to meatless recipe! Only one comment per person, please. I’ll randomly select a winner next Wednesday at midnight CST. Good luck!
Le Creuset Cast Iron 5 1/2-Quart Dutch Oven
Wusthof 7-Inch Santoku Knife
Microplane Grater
â–¸ For more of my favorite cooking tools, shop my healthy kitchen!
Coconut Curried Kale and Sweet Potato
- Author: Cookie and Kate
- Prep Time: 25 mins
- Cook Time: 40 mins
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Entree
- Cuisine: Indian
Hearty braised and curried kale with sweet potato makes a delicious wintertime meal! This healthy dish is vegan, dairy free and gluten free. Be sure to have your ingredients prepped before your start cooking! Recipe yields four servings.
Ingredients
Braised kale and sweet potato
- 3 tablespoons extra-virgin olive oil, divided
- 1 onion, chopped
- 2 pounds sweet potato or butternut squash, peeled and sliced into ½-inch cubes
- 5 garlic cloves, pressed or minced
- 2 teaspoons grated fresh ginger
- 1 teaspoon curry powder
- 2 large bunches of kale (about 2 pounds), stemmed and chopped
- 1 cup vegetable broth
- 1 (14-ounce) can full-fat coconut milk
- 1 tablespoon lime juice
- ⅓ cup pepitas (green pumpkin seeds)
- Salt, to taste
- Freshly ground black pepper, to taste
- Red pepper flakes (optional), to taste
Rice
- 1 ½ cups brown basmati rice, rinsed
- Salt, to taste
Instructions
- To cook the rice, bring a large pot of water to boil. Add the rinsed rice and cook for 30 minutes, reducing heat as necessary to prevent overflow but keep the water boiling. Turn off the heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve.
- Meanwhile, warm 2 tablespoons olive oil in a Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until softened, about 5 minutes. Add sweet potato or squash, cover and cook, stirring occasionally, until the sweet potato is bright orange (or until the butternut is just beginning to brown), about 5 minutes. Transfer the mixture to a bowl for now.
- Add 1 tablespoon olive oil to the pot and raise the heat to medium-high. Add garlic, ginger and curry powder and cook, stirring constantly, until fragrant, about 30 seconds. Add half of the kale and stir until it’s beginning to wilt, about 1 minute. Stir in remaining greens, broth, all but ½ cup coconut milk and ½ teaspoon salt.
- Cover pot, reduce heat to medium low, and cook, stirring occasionally, until kale is wilted, about 12 to 15 minutes. Pour in sweet potato or squash mixture, cover and continue to cook until kale and sweet potato or squash are tender, 10 to 20 minutes.
- Meanwhile, toast the pepitas in a medium skillet over medium-low heat, stirring frequently, until they’re fragrant and making little popping noises, about 3 to 5 minutes. Transfer to a bowl to cool.
- Once the kale and sweet potato/squash are tender, uncover the pot and increase heat to medium-high. Cook, stirring occasionally, until most of the liquid has evaporated and sauce has thickened, 2 to 5 minutes.
- Remove from heat and stir in the remaining coconut milk. Add the lime juice and season with salt, pepper and optional red pepper flakes, to taste. Divide rice into bowls, then top with kale mixture and a generous sprinkling of pepitas before serving.
Notes
Recipe adapted from The Complete Vegetarian Cookbook by America’s Test Kitchen.
Ashley
Eggplant parmesan, but when it’s just me, avocado and scrambled egg toast.
Frances
Since I am “car free”& on my bike a lot, healthy, nourishing foods are always a plus. In that case, I back some of your great burritos, enchaladas or tacos. Yummy stuff to take along my way!
Keep Up the Good Work
Lucy
My go-to vegetarian meal is your recipe for black bean-sweet potato veggie-burgers! I had one today even! :)
tracy
My go to meal?…your West African Peanut Soup…I love,love, love it!!
Harini
My go-to meatless recipe has to be one of my mom’s homemade Indian recipes — either chana masala or Indian lentils.
Jucy
My go-to veg meal would be steamed or roasted cabbage. Im starving now!
Alissa
my go-to meatless meal is any variation of veggies, greens, and beans… raw, roasted, stir-fried, steamed… sweet, spicy, savory… they’re delicious every way!
Lee Taylor-Penn
In the winter, my go-to meatless meal is one of the many soups I keep stocked in the freezer. Two of my favorite freezer soups are Mark Bittman’s Lentil Soup and your Spicy Black Bean Soup. My husband and I will also make roasted veggie bowls with whatever greens, grains, and root vegetables we have on hand.
In the summer, my go-to meatless meal is usually an avocado and tomato sandwich or an egg/avocado salad sandwich.
Jill
Black bean and sweet potato enchiladas :)
kelly
My go to recipe is pretty b probably boring to others, but to me, its magic in my mouth! My favourite bran pitas, with homemade hummas and avocado spread alllll over!! Filled with carrot peelings, cucumber slices, spinach, roasted red peppers and cilantro. Its heaven.
Also, to help manage your clutter – read the happiness project. She tackles that in her first chapter! I found her tips incredibly useful. Itll improve your mood too! Great book.
Caroline
Wow, this was a surprisingly tough question to answer!! I think I would have to say that I really enjoy these phenomenal barbecued bean curd tacos. The barbecued bean curd is placed on two corn tortillas with some shredded cabbage. The tacos are then put on top of a mixture of farro, spices, beans, and peppers. Soooo good!
Mickie
My go to recipe is a simple grilled cheese. Whole wheat bread and gouda is my favorite combination.
Gee
Lately, tacos. Before tacos, homemade pizza. And before pizza, frittatas.
Mackenzie
My mum’s famous (in our family) cheese and onion pie! its warming, comforting and hearty- and excellent cold for lunch the next day!
Debbie
My favorite are my chili rellenos with lots of eggs and cheese with my refried black beans. I’m hungry!!
Eric
Looks fantastic :) My go-to is an eggplant curry with steamed rice–always filling and warming!
Dana S
shakshuka!
Grace Bee
Oh man – we make a black bean and rice dish that is incredible. You cook the black beans with garlic, cumin, and coriander and make the rice with lots of cilantro and onions. Serve with fresh made spicy green salsa, limes, feta, and avocados if you like them. Heaven on a plate. It never gets old!
Brooke
My go to meatless recipe is chickpea burgers-so yummy even my kids gobble them up!
Isadora
I’ve been eying this cookbook!! I don’t have a specific go-to meatless meal, but it always includes some type of grains, beans, veggies, and a big tahini drizzle and squeeze of lemon!
Danielle
My go to meal is a huge, beautiful salad with lotsa yummy textures & flavors! Yum!
Tanya
My go to meatless recipe is a bowl of quinoa & brown rice with kale, shredded carrot, avocado, black beans & goddess dressing :)
Sam
My go-to vegetarian meal is usually a bowl of quinoa topped with an assortment of roasted vegetables.
Mona
My go-to meatless recipe is Mollie Katzen’s steamed veggies with miso-almond butter sauce. Just mix miso and any nut or seed butter in a 3 parts miso to 4 parts nut/seed butter ratio. And thin with boiling water. Serve over grain.
Gwyneth
My gosh, does this look good!
My go to veggie recipe is a version of your soba noodles with snap peas and carrots, made with whatever veggies I have on hand (and, if I’m feeling especially grad-student cheap, whole wheat angel hair pasta instead of soba). Massaged kale salads are a close second!
Jennifer O.
Lately we have been making lots of “bowls.” Using a base of brown rice, we add beans, vegetables, and a sauce or salsa. These are quick and satisfying especially on a cold night.
Amy @ Thoroughly Nourished Life
March means autumn is on its way to Australia, and I can’t wait for all the yummy stews and soups! This recipe is definitely going on the winter rotation :)
My go-to meatless recipe when I am cooking for omnivorous palates is a millet and black bean stuffed sweet pepper recipe served with crisp lettuce and shaved parmesan cheese. Just writing that is making me hungry!
Sonja
My go-to vegetarian meal is also my go-to breakfast. I toast a piece of bread, spread fresh goat cheese or ricotta onto it, put a handful of arugula on the cheese and then top the whole thing with a runny egg, salt, and pepper. It’s simple and satisfying- every time.
Margaret
My go to meatless meal is a black bean chili. I also like any meal incorPorating sweet potatoes
Lisa
Ever since I was little, even before I was vegetarian, my go-to meal was pintos and tortillas. So good. So cheap. :)
Jennifer
Roasted root veggies (beets,sweet potato, parsnip,carrot ect) With Brussels sprouts – evoo, Himalayan salt and just before finished drizzle balsamic vinegar and serve over quinoa
Christine
My go-to meal is soba noodles, whatever veg I have lying around, and your soy-honey glaze (from the brussels sprouts/tofu/soba dish!).
Nicole
My go to Vegetarian meal is fajitas with Portobello mushrooms and assorted colored bell peppers. So simple and yummy and perfect with guacamole!
Lisa Jennings
A wrap with cream cheese, mashed pinto or black beans, cheddar shreds, salsa, avacado and cilantro. I do have to say since coming across your site we have made the spicy sweet potato and green rice burrito bowls several times and it will become a regular in our rotation of meals.
Diana Toma
My go-to favorite meatless meal is a stir fry using a ton of veggies with rice or noodles, depending on the mood :)
I can make a lot of it and share with others or save some for the next day…brilliant!
Kristen D.
Roasted broccoli with nutritional yeast, a fried egg or two, and Parmesan!
Petite
Red Lentil Soup. <3
I brown onion. 3 garlic. 1 tbl spoon curry powder. 1 1/2 cup red lentils. 1 tomato roughly chopped. 4 cups of stock.
Easy. Cheap. Tastes amazing with brown rice! ^_^
Joemy
some kind of soup, usually butternut squash or white bean soup with rosemary and farro! (:
natacha
My go to recipe is spaghetti and tomate sauce with pieces of tofu! :)
Peggy
Whoa! The “walk” to the comment box was like the line length at the Apple Store on the first day the new iPhone comes out! Glad I made it! My favorite vegetarian dish is a dagon bowl or big bowl, with brown rice, steamed greens (spinach or kale), roasted vegetables, raw vegetables (cucumber slices, tomatoes, bell pepper strips), and a yummy sauce (i.e. peanut, chermoula, etc.)
rhonna
all my recipes are meatless! lately i am obsessed with happy herbivore’s chickpea tenders, so quick and yummy. super excited for this book, thanks for the giveaway!!
Peggy
Oops! I forgot the protein – baked tofu or beans.
Kristi
That looks amazing! My favorite meatless meal is scrambled eggs, sautéed kale and farro.
Aneta Blanka Pejcharová
I’m a mostly plant-based earthling and I ADORE cooking for myself, my family and friends! On my top-list are salad with superfoods (like avocado, seeds, nuts,…) and SWEET POTATOES! Oh my God, these rock! Seriously. However, I enjoy eating quiche and I’d love to find some tasty quiche recipes and other. This giveaway looks incredible, so thank you for the possibility to enter!
Leslie
My favorite is sweet potato-chard quesadillas. I cook up the sweet potatoes with a touch of chili powder and fresh garlic, and add as much chopped swiss chard as my tortilla can hold. Then I crisp it up in a frying pan. This is popular even among my teenage kids.
Love your web site, and this recipe is on my menu for this weekend.
Sue
my go-to recipe is either Heidi Swanson’s wine glazed lentils or a traditional Indian dal. I eat veg at home nearly 100% of the time so these are in heavy rotation!
Kristin
My go-to vegetarian meal is a plain old stir fry with ginger-garlic sauce over rice. It’s a great way to use up all the odds and ends from my crisper drawer before the next CSA pick-up! (My favorite veggie dish is a different story: cheesy baked gnocchi with plenty of garlic and kale!)
Nina
Ah yes, minimalism… I think about it too because somedays I am tired of all the stuff I own (and all the stuff I’d like to own, like more cookbooks or props…). I especially have a problem with shoes : I love all those I have, but it seems that I never have THE good pairthat match with my outfits. Or I can’t seem to find outfits that match with my shoes that I don’t wear enough… But I am too attached to my things as well to part with them, tough I hate carrying them from place to place as I move!
Well, about my go-to meatless dish now! I think it is pasta. Whenever I don’t have inspiration (or have to much, which is a proble as well!), I turn to pasta. I love that the possibilities are endless! Also, stir fries, risotto and egg dishes (omeletts, egg cocotte or stewed veggies with eggs cracked in it) come up quite often in my kitchen!
Annie
My favorite veggie meal is roasted root veggies with rice and beans seasoned with a good sea salt and Turkish pepper. Fabulous!
julianne c.
my go-to meatless meal is veggie tacos – cooked or raw, i love ’em!
Cori
Spaghetti squash with mushrooms, veg stock, red wine, roasted tomatoes and pine nuts!
Jennifer Chorazy
This may sound boring, but my favorite meatless meal is large massaged kale salads. There are so many ways to prepare it and make it different. My current fave is massaging the kale with homemade pesto, and adding in sundries tomatoes, artichoke hearts, pine nuts, olives, and chickpeas. It’s so delicious and satisfying!
Annie
This looks delicious – I would love to try more recipes from this cookbook! I’ve been trying to incorporate at least two nights of meatless meals a week. My go-to meatless dish is yummy rice and beans simmered with some spices and a big side of vegetables. Always hits the spot!
gail
For lunch my favorite meal is a kale salad with various toppings and dressings. For dinner some kind of warm bowl with veggies, sweet potatoes and a sauce (BBQ, tahini like, peanut…).
Amy
Any variation on your burrito bowls. Great for warm and cold weather and chalk full of deliciousness!
Ruth Ann
My go-to meatless recipe is your Spicy Sweet Potato and Green Rice Burrito Bowls! I’m making it tonight! My husband adds an egg (to everything!) and that makes up for the meatlessness for him :)
Anna
I have made so many of your recipes, Kate. Thanks for the delicious details you provide each time, including subs and serving options. My favorite veg meal is Stellar Salad, a warm spaghetti squash salad served atop wilted arugula, topped with roasted rep peps, chevre, walnuts, and vinaigrette.
Beth @ Full on Joy
Definitely black bean sweet potato burritos! So yum!
Lin
Go to meatless: West African peanut soup.
You have the best recipes, Kate.
Amy
My favorite go to meatless meal is tacos! I make them with taco flavored TVP. Wonderfully fast,easy and taste fresh on warmed corn tortillas with beans, TVP, Avacado, tomatoes, lettuce sometimes corn. Yummy!!!
~Heather
Honestly, it’s so boring, but always reliable to have a jar of fresh beans (pintos or black) in our fridge. Crack open a jar of pickled jalapenos from summer and add whatever else we happen to have in our fridge that’s still edible.
Jodi
I love to make just about anything with butternut squash, preferably with an Asian or Southwestern twist. Yum! This recipe looks perfect and I have all the ingredients on hand. Thanks for tonight’s dinner idea!
stephanie
My go to meatless recipe is by far a kale lasagna. SO, so, so good. The meat lovers in my family love it.
Joana from My Gut Feeling
Amazing recipe! Coconut milk in stews is just wonderful and always reminds me of my childhood african meals :)
My go-to meatless recipe is this kale and quinoa french style ragout: mygf.eu/winterveggiesragout
Matt @ Plating Pixels
I’m addicted to ATK books as well. One of my favorites is “Science of good cooking”. I love learning the process behind why things are cooked and flavored certain ways, then sharing those to my readers within my recipe posts. Oh ya my go to vegetarian recipe is any type of stuffed eggplant, usually with chickpeas.
MacleanNash
Wooo! Raisin’ da roof for ATK!
I love making veggie tacos! Grill up some portabellos, peppers, onions, top with guach, lime, and cilantro and you got yourself a feast! With a margarita it’s simply perfection!
Katie
My go to meatless dish is the green rice burrito bowl with black beans and sweet potatoes!! I’ve make this often enough that throwing everything together is pretty easy for me and I always have most ingredients on hand :)
Cate
My go to meatless meal is chick pea tacos or any combination of beans and veggies on hand in burrito form. Always easy, quick and delicious.
Margarita
My go to veggie dish is stir fry anything in the crisper. I usually start with a base of garlic and onions then anything goes… Carrots, broccoli, bell peppers, kale/chard/cabbage/beet greens, anything goes… I usually go for different colors, the more vibrant the better. Sometimes I keep it simple with just olive oil, salt, pepper and sometimes I use random spices like garam masala, harissa, cumin, sumac, a dash of paprika or cayenne for some heat, anything really that I feel might be good. We either eat this stir fry with rice or quinoa, add it into pasta sauce, top it on bread with some good cheese, or poach an egg on top.
joyce clark
I have many go-to meatless meals since I must serve a meat AND a meatless meal every night! With 2 vegetarian daughters and 2 ‘can’t get enough meat’ sons, I thank God for Cand K! So….. a fave would be the Spicy Sweet Potato and Green rice bowl- I substitute butternut squash for the sweet potato. And I love that the green rice is a fave of my boys that like it with a venison steak!
Alyssa
I have been loving vegan caesar salad with roasted chick peas lately, especially for bringing to a get-together. Delicious as a side dish or main course!
Laura in DC
Avocado on toast – you can’t go wrong!
Jillian O.
I have recently discovered how quick and easy soup can be to make! I made your Spiced Vegan Lentil Soup and had a warm dinner ready in an hour and leftovers for the next few days.
Renae H.
My husband and I love your Coconut and Kale Rice!
Courtney
My go-to meatless meal is usually an omelet or a roasted veggie and quinoa bowl. Also many variations on soup, salad, and grilled sandwiches.
Kat Eaton
for winter, our veg faves usually involve squash – either butternut soup and some kale chips or acorn squash stuffed with quinoa. in the summer it’s any kind of salad – greens based or chopped. love Test Kitchen and didn’t know about the veg cookbook! for a while we were getting the Cooks Illustrated magazine. THE BEST!
Nora B
Eggplant ‘meatballs’!
Kat Eaton
ooh i haven’t heard of these before… will have to try! we do eggplant lasagna often.
Allison
One of my favorites is a baked sweet potato topped with “Unbaked” Beans, a recipe from the cookbook Clean Food by Terry Walters. They have molasses, maple syrup, Dijon mustard, apple butter–yum!
Liz
Thank you for letting me know this book exists! I also love ATK and did NOT know they had a vegetarian cookbook. Cannot wait to check it out. I think my go-to, out-of-ideas dinner is a tofu scramble. Very versatile since you can make it veggie-forward, put a raspberry chipotle sauce on it, or go Greek or Mexican. Easy and inexpensive!
Talia
mine is cumin-roasted cauliflower, chickpeas and rice!
Jessica DeMay
Mexican quinoa casserole- it has beans, cheese, chilis, and onions in it. So good!
Kristy
This recipe looks great! Thanks for posting it.
My go-to-husband-approved vegetarian meal is nachos. We warm the tortilla chips in the oven while we heat the refried beans (adding chipotle in adobo of course!), sautee some zucchini and red bell pepper, and prep the toppings. After we top the chips with all the fixins’, a quick broil in the oven with the cheese is all it takes to make a perfect meal.
Kristina D.
My go-to meal is pan grilled chickpeas with cumin, red pepper flakes, chili powder and garlic cooked for 5 minutes on low-medium heat (covered) with shredded spinach. I’ll usually add a little taco sauce to that!
Lizzy
I make a modified version of Shepards Pie. Mashed potatoes over a mushroom, lentil kale mixture. So good during the winter!
j
curried lentils, chickpea, and pumpkin with brown rice!
Karen
I make a Black Bean Caribbean Salad that contains black beans, sweet peppers of all colors, fresh corn, jicama, fresh tomatillos, English cucumber, sweet onion, jalapeno, cilantro, lime, olive oil, cumin, and sea salt. It’s versatile; we use it for dipping tortilla chips, on its own as a salad, or tucked inside a wrap. A fabulous, feel-good food!
Slavomira
Hi Kate! I trust your recipes because of the candid commentary regarding prep time and effort. Sometimes I don’t mind spending extra time in the kitchen. But when time is limited, my go-to meal is a one-pot udon and veggie broth soup, including whatever veggies are in the freezer/fridge. Add two eggs for the last 5 minutes for a soft boil. Then peel and add to the top of the bowl when serving. Top with sesame oil and garlic chili sauce. The yolks make the soup so rich and delicious! And clean up is a breeze. Thanks for all you do.
Kim Porter
My go-to meatless meal is a fried egg on toasted sourdough with Sriracha and a few sprinkles of cheese. Looking for inspiration, and this dish you posted sounds delicious. Can’t wait to try it!
Bets
All of my meals are meatless, so your website has been a great recent find, Kate! My favorite thing to cook and eat is chana masala. I have two of America’s Test Kitchen cookbooks and would love to add the vegetarian one to my collection!
Sona
My go to meatless dish is Paneer curry.
Michelle Wong
One of my favorite meatless dishes is butternut squash chili. If I have time, I roast the butternut squash a little bit to give it an even more roasted earthy flavor. I’ve also made a tofu chili that I really like. Using firm tofu gives the chili a nice “heft” without having to rely on meat.
Kim
My go to meal is some variation of a kale burrito bowl with the avocado sauce that you shared a while ago – I’m obsessed!
Alexis P
My go-to meatless dish would have to be your curried cauliflower soup. It has the perfect amount of spice and for a blended soup it is very hearty!
Morgan
My go-to is minestrone! I love that you can make different versions based on whatever vegetables you love and have on hand, and it’s satisfying without being heavy. It’s the first “real” dish I learned how to cook after seeing the recipe in one of my mom’s cookbooks, and has a sentimental touch for me.
Flora
Black bean burrito with cilantro lime rice! Yum!
Paula
Yum!!!! I’ve made so many of your recipes already with kale and sweet potato with terrific results consistently and rave reviews from my carnivore husband. Can’t wait to try this!!!
Gretchen
I made the decision to stop eating meat within the last year and have a very heavily plant based diet. But as my six year old daughter has reminded me, I live amongst carnivores. I frequently look for meatless meals that will satisfy and please all of us. Our most recent success has been an African peanut stew. The flavor is rich and everyone in the family enjoys it.
Elise Gahan
I love a bowl of roasted veggies and chickpeas with different spices depending on my mood
Kate
My go to is sweet potato or butternut squash enchiladas! Always a favorite in my house!!
Pat
Love love LOVE your blog! Just made your soba dish again yesterday! Will try this next! My go-to meal is soup and salad!
A salad I’ve made over and over is a massaged kale salad with apples, cucumber, cranberries/raisins with toasted walnuts/pecans/almonds and a balsamic dressing. For soup, I like to make a carrot ginger soup that has a splash of orange juice! Or roasted cauliflower soup with cashew milk!