Did you have a nice weekend? We’re having yet another heat wave here in California which makes it feel more like summer than winter. I am not complaining, though, I love the sunshine and warmer temperatures. Friday it was still cool though so I bundled up and took some friends to my favorite local vegan cafe. I got the most amazing green salad with tempeh (picture is top left) and a huge spring roll filled to the brim with fresh veggies (bottom right). I have never seen rice paper so stretched to its limits than that spring roll! We walked around afterwards and I made a seagull buddy:
Yesterday, I packed up the car, the husband and the cats and drove to the desert where I’ll be for the next several weeks. As a result of the long car ride, I was pretty tired last night. I did have some kale and basic vegetables plus some pantry items that I pulled together for a great dinner. The “lite” version of coconut milk is a wonderful addition to many soups or stews and gives a richness without an excessive amount of fat and calories that the full-fat version has. Here were my ingredients:
The brown rice is a new item sold by Trader Joe’s. The rice is partially cooked so it only takes 10-12 minutes to make in a pot. Easy! I water-sauteed my veggies and then added the beans plus some spices like red pepper flakes, curry and ground ginger.
The kale cooks down in a matter of minutes:
The last step is to add the coconut milk and then bring it to a simmer. I served mine over the rice:
Here’s the recipe:
Coco-nutty Kale ‘n’ Beans – Makes 4 servings
1 bunch of kale, leaves removed from tough stems and torn into large pieces
2 bell peppers, chopped
1 medium onion, chopped
4 cloves of garlic, minced
4 stalks of celery, chopped
1 can light coconut milk
1 can red kidney beans, drained and rinsed
1 teaspoon each ground ginger, curry and red pepper flakes
fresh lime juice or vinegar for topping (optional)
Heat up a few tablespoons of water in a large pot. Add the onions and water-saute on medium heat for a few minutes. Add the remaining vegetables and cook a few more minutes. Add beans and spices. Place the kale on top of the vegetables and put the lid on the pot until the kale has wilted but is still bright green. Pour in the coconut milk and bring back to a low simmer. Serve hot over cooked brown rice with fresh lime juice or a dash of vinegar.
Have a great Monday everyone, and “see” you tomorrow!