Coco-Nutty Kale ‘n’ Beans

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:

Have a great Monday everyone, and “see” you tomorrow!


  1. Robyn :) says

    I cannot even see the rice paper on that roll!!!

    I am going to be in the area (I sent you a Facebook message) in a couple months and would love to try that cafe.

    • says

      Hi Robyn! I will message you back today, I hope we can get together but I think I might be out of town during that time. Even so, I’ll send you the address of the cafe. 🙂

  2. says

    This looks easy and delish! Debby from Happy Healthy Long Life taught me that I can substitute 2 cups of almond or soy milk plus 2 tsp of coconut extract for a can of coconut milk, so that’s how I roll these days. It seems to work just fine.

    • says

      Oh my gosh, I love this idea of subbing the non-dairy milk plus coco extract. Brilliant!!! I’m going to check out that blog, too, thanks for the referral.


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