A while back I promised you another kale recipe and after my gardening angel bought me a huge bunch round from her allotment that recipe was created.
The kale was so fresh as she had only just picked it, I ate quite a bit raw, it was so succulent. It would be great in a green salad or like me just to munch on while you think up how your going to use it.
The variety was a non curly leaf and the stems were tender and juicy, I think it was a premier kale.
I needed something quick so I decided on a pasta dish and made a kale and mushroom sauce to weave around the pasta.
Ingredients - Serves 4
250g Pasta, I used tripoline pasta
1 Onion, diced
220g Mushroom, chopped
½ Tsp dried thyme
3 Tsp English mustard
½ Tsp Herbamare
330g Kale, cut into thick ribbons
1 Tbsp Flour (heaped)
300ml Almond milk, unsweetened
1 Tsp Bouillon powder
200ml Boiled water
3 Tbsp Nutritional Yeast
Good grind of black pepper
Method
Cook the pasta as per the cooking instructions.
Saute the onion until translucent then add the mushrooms and saute for another 4-5 minutes.
Add the thyme, mustard and herbamare and give everything a good stir, before tossing in the ribbons of kale. Keep stirring until the kale has wilted, you may need to add a drop of water to prevent the mixture sticking to the pan.
Add the flour and stir through ensuring all the mixture is coated, it may seem a little thick but don't worry. Cook for a minute to ensure the flour taste is cooked out. Gradually add the almond milk stirring all the time.
Mix the bouillon powder with the water to make a stock and gradually add to the kale mixture continuing to stir until all the stock has been used. Continue to cook over a low heat until the mixture has thickened.
Add the nutritional yeast and black pepper and give everything one last stir. Drain the pasta and if you're using long pasta ribbons or spaghetti twirl a portion onto each plate then add the 'sauce' around the pasta. If you're using pasta shapes such as penne add the pasta to the pan and stir carefully to mix into the sauce before serving.
Last bank holiday weekend we had some friends visit us which we hadn't seen for a while, since their wedding last August. We decided to stay in and catch up as it was the first time our dog, Marco had met their dog, Milly. We had nothing to worry about, they got on famously and Marco was even a little love sick after they left! Bless him.
We had a fabulous weekend full of fun and laughter, it was great to catch up and hopefully we won't leave it as long next time!
Earlier in the day my sister and I visited Stone Farmers Market and picked up some goodies for lunch and tea. I headed straight to the mushroom man and bought a large tray of assorted mushrooms to make for dinner.
Ingredients
1 Tbsp Olive oil
1 Leek, sliced
400g assorted mushrooms, wiped and sliced
1 Tbsp Soy sauce
100g Curly kale, shredded
2 Tsp Porcini powder
2 Sprigs fresh rosemary, finely diced
2 Sprigs fresh tyhme, leaves only
1 Tbsp Flour (heaped)
300ml Unsweetened almond milk
320g Ready rolled puff pastry
Method
Saute the leek in the olive oil until tender around 5 minutes. Add the mushrooms and saute for another 5 minutes, add the soy sauce.
Add the kale and continue to saute for another 5 minutes before adding the fresh herbs, stir to combine.
Add the flour and stir through, cooking for another minute to loose the flour taste.
Slowly add the almond milk and keep over a low heat stirring until the sauce has thickened.
Transfer to an oven proof dish and top with the ready rolled puff pastry. Bake for 30 minutes in a moderate oven. Serve with home made chips and peas.
Have you heard of Mino Valley Farm Sanctuary? It is a sanctuary for rescued farm animals where they live out their days in freedom. They are shown love and compassion and are free from pain and suffering.
The owners are originally from the UK but moved to Spain for a simpler life, and after turning vegan opened the first ever sanctuary in Galacia, Northern Spain for abused and abandoned farm animals.
In order to raise money for the fabulous work they do they asked vegan food bloggers across the world to donate recipes for their Animal Friendly Cookbook which includes 101 delicious vegan recipes. I was over the moon when they asked if they could use two of my recipes. I was delighted to be able to help.
This fantastic book is available to purchase here:
http://minovalleyfarmsanctuary.org/en/the-animal-friendly-cookbook/
Every last cent of the money raised through the sale of the book goes straight to caring for the animals at the sanctuary and provides them with the life they deserve.
Go on treat yourself, you won't be disappointed.
Hello! It's been a while since I last blogged, but between colds, coughs and spring sniffles and catching up on my gardening, time has been very short!
But I'm back with my menu for May and it has an Italian theme in honour of my two new friends Lenny and Stacy who run the VegItalyGuide and AnyWhereTraveller websites. Watch out for my exclusive BBQ Party menu which I have written especially for them, I'll keep you posted. After all it is BBQ Month!
Without further ado here is the menu for May.....................
May also celebrates some weird and wonderful days, including some yummy food celebrations such as Chocolate Chip day on the 15th, Pizza Party Day on 16th, Pick Strawberry Day on 20th and Macaroon Day on the 31st. There is also a celebration day for us gardeners with Learn About Compost Day on the 29th!
The best day of the month is today as it's Eat What You Want Day! Yay! So I hope you enjoy a feast today what ever you are doing,and if you'e stuck for dinner ideas why not try; a lentil roast, a casserole, or a pie? Here are a few to choose from.
Here's to a good month which hopefully will be full of sunshine to help with the vegetable plot and warm enough to get those BBQ's burning. Cheers!
