Browsing Tag:

kale

  • FOOD Pizza & Pasta

    Kale Pesto Pasta (Vegan)

    Kale Pesto Pasta – Flavorful kale and toasted nuts blended together with olive oil, garlic, and spices. Delicious, easy, and ready in 5 minutes!

    Kale Pesto Pasta (Vegan)
    This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    Hold on, please don’t leave. Hear me out.
    I know this is a vegan blog, but there are still a lot of kale haters out there. And this post is for you. I personally am a kale lover, more on the side of crazy obsessed kale lover. But even if you’re a kale hater, I promise you will love this pesto. It sort of tastes like kale, but it also tastes like delicious garlicky goodness and toasted sunflower seeds, and tart lemon juice and rich olive oil. And it smells awesome.

    Kale Pesto Pasta (Vegan)

    Not tempted yet? How about this: it’s a great way to eat a giant bowl of pasta while still getting in your veggies for the day. Plus if you put it on veggie pasta (I looove veggie pasta), it’s basically a healthy food. Boom.
    I’ve been making so much of this pesto and putting it on literally everything: pasta, toast, vegan meatballs (without pasta), just eating it by the spoonful. The other night, I made baked potatoes with pesto and nutritional yeast and honestly, it was the best dinner I’ve had in a long time.

    I tend to get in food ruts, and unfortunately sometimes I bring them to this blog (like how I’ve been obsessed with cinnamon bread lately). This is my newest food rut, but I promise I won’t post a thousand recipes… unless you want me to.

    Kale Pesto Pasta (Vegan)

    Kale Pesto Pasta (Vegan)

    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Course: Pasta
    Servings: 4
    Author: Brit Wolfe

    Ingredients

    • 2 cups kale torn with stems removed
    • 2 heaping Tbsp. dried parsley or basil
    • 1/2 cup sunflower seeds
    • 2 garlic cloves
    • 1/2 cup olive oil
    • 1/4 cup lemon juice
    • big pinch of salt
    • pinch of black pepper
    • 1 box 12 oz. dry pasta
    • heaping 1/4 cup sundried tomatoes

    Instructions

    • Cook pasta according to box directions.
    • Add sunflower seeds to a dry saucepan and toast over medium heat until fragrant and slightly browned.
    • Add kale, garlic, olive oil, lemon juice, salt, and pepper to a blender or food processor.
    • Once smooth, add toasted sunflower seeds and blend again until smooth.
    • Fold into cooked pasta.
    • Chop up sundried tomatoes and fold into pasta.

    Pesto recipe adapted from Pinch of Yum – 5 Minute Kale Pesto

    Kale Pesto Pasta (Vegan)

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

    0
  • FOOD Main Dish

    Lemony Quinoa with Kale (Vegan)

    Lemony Quinoa with Kale – One of my go-to easy dinners. It has a great texture, is filling but not too heavy, and it’s full of stuff that’s good for you!

    Lemony Quinoa with Kale (Vegan)
    This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    I LOVE KALE.

    There. I said it. I know that’s kind of an unpopular opinion, and I’m sure there’s a small group of people out there yelling “WHAT A HIPSTER” behind their computer screens, but yes. I love kale. In all forms, even liquified (…that sounds horrifying unless you know that I’m talking about green juice, one of the greatest things ever created).

    This recipe is one of my go-to easy dinners. It’s really, really good. It has a great texture, it’s quick and easy to make, almost impossible to mess up, and it tastes good as leftovers (which we all know is rare). It’s filling but not too heavy, and it’s full of stuff that’s good for you:
    Kale: low calorie, packed with vitamins & minerals, high in fiber, zero grams of fat
    Quinoa: high in fiber & SUPER HIGH in protein
    Olive oil: rich with healthy fats, packed with antioxidants
    Edamame: helps the immune system, contains antioxidants, good source of vitamins & minerals
    Sunflower seeds: promotes healthy cholesterol and cardiovascular health

    This is my base recipe, but feel free to add whatever protein, sauce, or toppings you want. The quinoa has a good flavor on its own without any sauce, but I’m guilty of drowning it in goddess dressing on occasion.
    How I make my bowl: I usually add Trader Joe’s Goddess Dressing & some fake chicken (Beyond Meat is my favorite).
    How my boyfriend makes his bowl: He usually adds cajun shrimp or grilled chicken.

    5 Ingredient Dinners: Lemony Quinoa with Kale

    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Course: Dinner
    Servings: 4
    Author: Brit Wolfe

    Ingredients

    • 1 1/2 cups quinoa
    • 1 1/2 cups water
    • 1 heaping Tbsp. olive oil
    • 2 Tbsp. lemon juice
    • 1/2 tsp. lemon pepper
    • salt & pepper to taste
    • 1 large bunch kale torn into pieces
    • 1 cup frozen edamame shelled (sold at Trader Joe's)
    • 1/4 cup sunflower seeds shelled

    Instructions

    • Add quinoa, water, olive oil, lemon juice, & seasonings to medium-sized pot.
    • Turn heat to medium and bring to simmer.
    • Once simmering, cover and let cook for 5 minutes.
    • Add the frozen edamame.
    • Cover and let cook until almost all of the water is absorbed, about 10 minutes.
    • Turn off the heat, then add the kale and let quinoa sit covered until all the water is absorbed.
    • Taste and add more seasoning if desired.
    • Serve immediately.

    Notes

    Quinoa will keep in the fridge for up to 2 days.

     

    Lemony Quinoa with Kale (Vegan)

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

    0