Monday, October 22, 2012

Kale and Potato Gratin


Another huge bag of kale to eat this week! 

I also roasted some beets. So yum.

Friday, October 19, 2012

Ultimate Vegan Lasagna


I picked this recipe because you don't have to cook the noodles before assembling the lasagna. Huge time saver.

I did not use vegan sausage but instead added mushrooms, zucchini and carrots. I also used cashew cream  instead of vegan cream cheese.

Thursday, October 18, 2012

'Cheesy' Mushroom Quinoa


Last of the kale was used up in this meal!!! I made a few substitutions: red kidney beans instead of white and I did not have bok choy so instead added broccoli and spinach.

Simple, easy and tasty.

Eggplant Bacon and Butternut Pasta


Still working on using up the enormous bag of kale we bought at the farmers market. I came across this non-vegan recipe and saw the vegan potential!

I used eggplant bacon, cashew cream (1 cup water, 3/4 cup cashews blended until creamy), veggie broth and vegan mozzarella. This dish was so good I can't wait to make it again!

Tuesday, October 16, 2012

Pumpkin and Cannellini Beans with Kale

Pumpkins and kale are all over the farmers market right now, and sold in large quantities, so they will be on the menu a lot in the near future!

So good and met the quick-to-fix criteria. 

I planned to use this really delicious vegan cheese that is meant for the grill instead of holoumi but unfortunately the store was out. So I used tofu marinated in soy.  I will make this again as soon as that cheese comes back in stock, though!!!

I also cooked the kale down in a bit of margarine first, just to soften it up. 

Sunday, October 14, 2012

Barley Pumpkin Kale Soup


The weather here in Denmark was really nasty today. Cold, gloomy and raining. Pretty typical for this time of year, though.

The theme of my cooking lately has become 'whatever is quick'. My three and a half month old is getting a tooth already (i.e. many sleepless nights).

This soup was awesome because everything got washed, chopped and thrown in at the same time. It was supposed to cook for about an hour. Mine cooked for over three because that is just how long it took for me to have time to eat it!

It is very hearty and nutritious, which is good because I feel like I am running on empty lately. :-)

Saturday, October 13, 2012

Vegan Quiche


I used eggplant bacon, broccoli, red pepper, red onion, and spinach for the veggies. I also did not follow the suggested crust recipe, but instead made a simpler one out of flour, butter, salt and water.

I had to cover the edges of the crust with foil after about 45 minutes of baking because it was getting too brown while the filling was still very under cooked.

The flavor was excellent! I added more veggies than the recipe called for so next time I will make a bit more of the filling, as there was plenty of room in the crust.

Sunday, October 7, 2012

Sweet Potato and Kale Quesedillas

Quick and tasty, after a long day with a fussy 3 month old! :-)

Sweet Potato and Kale Quesedillas