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. 

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