After years of dealing with well-meaning relatives and restaurants with no veggie-friendly options but salad and gigantic Portobello mushrooms, Rebecca is excited to share her hard-won recipes, nutrition tips and restaurant dining advice with both fellow herbivorous and omnivorous Central PAers alike.
As a member of a local CSA (Prescott's Patch), I decided to try some new recipes to get ready for the summer onslaught of kale! Kale is quite nutritious and holds up to a lot of different kinds of cooking. Even though I do enjoy it baked in the oven as kale chips, I have to admit that I don't enjoy it quite enough to cook and eat as a sidedish every night. So, I've been experimenting with ways to incorporate kale into foods that I already love.
Lately I've been making a kind of thick kale spaghetti sauce with tofu that's been a yummy addition to pasta or rice. I wash and break up kale leaves into pieces and then put them in the food processor with two cloves of garlic and some olive oil to make a kind of kale pesto.
Then I simmer the pesto mixture in whatever store-bought pasta sauce we have handy, and add a pinch of cayenne pepper and curry powder. I let it simmer for about 15-20 minutes, then remove it from the heat and let slices of regular firm tofu marinate in it for another 5-10 minutes.
I've served the tofu and sauce over both pasta and rice, and both have been tasty. This can make a fairly hearty dinner, particularly with some crusty bread or a salad on the side. What's nice is that you can prepare a whole pot of the kale-pesto and tomato sauce mixture at the beginning of the week and then take some out of the fridge to use on pasta or rice whenever you need a quick lunch or dinner.
I'll continue to post recipe ideas for kale and other kinds of veggies as they come into season. Enjoy the beautiful spring weather and the garden bounty on the way!
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