*Best Kale Recipes* for when you have a glut of this powerhouse vegetable #kale #veganrecipes
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Recipes in this Video
3 recipes
veganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 cup spinach leaves
- ●1 banana, frozen
- ●1/2 cup pineapple chunks, frozen
- ●1/2 cup coconut water
- ●1/2 cup almond milk
- ●1 tablespoon chia seeds
- ●1 tablespoon honey (optional)
Instructions
- 1Add the spinach leaves to a blender.
- 2Add the frozen banana and pineapple chunks to the blender.
- 3Pour in the coconut water and almond milk.
- 4Add the chia seeds and honey if using.
- 5Blend on high until smooth and creamy, about 1-2 minutes.
- 6If the smoothie is too thick, add more coconut water or almond milk to reach desired consistency.
- 7Taste and adjust sweetness if necessary by adding more honey.
- 8Pour into glasses and serve immediately.
Equipment
blendermeasuring cupsmeasuring spoonsglasses
Ingredients
- ●1 cup chopped kale
- ●1 cup canned artichoke hearts, drained and chopped
- ●1 cup cream cheese, softened
- ●1/2 cup sour cream
- ●1/2 cup mayonnaise
- ●1 cup shredded mozzarella cheese
- ●1/2 cup grated Parmesan cheese
- ●2 cloves garlic, minced
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp red pepper flakes (optional)
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a large mixing bowl, combine the cream cheese, sour cream, and mayonnaise until smooth.
- 3Add the chopped kale, artichoke hearts, mozzarella cheese, Parmesan cheese, minced garlic, salt, black pepper, and red pepper flakes (if using) to the bowl. Mix well until all ingredients are evenly combined.
- 4Transfer the mixture to a baking dish and spread it out evenly.
- 5Bake in the preheated oven for 25-30 minutes, or until the dip is hot and bubbly and the top is lightly golden.
- 6Remove from the oven and let it cool for a few minutes before serving.
- 7Serve warm with tortilla chips, pita bread, or fresh vegetables.
Equipment
mixing bowlbaking dishoven
vegetariangluten-freenut-freesoy-free
Ingredients
- ●4 cups mixed greens
- ●1 cup cherry tomatoes, halved
- ●1 cucumber, diced
- ●1/2 red onion, thinly sliced
- ●1/2 cup feta cheese, crumbled
- ●1/4 cup olives, pitted and sliced
- ●1/4 cup olive oil
- ●2 tbsp balsamic vinegar
- ●1 tsp dried oregano
- ●Salt and pepper to taste
Instructions
- 1In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, feta cheese, and olives.
- 2In a small bowl, whisk together the olive oil, balsamic vinegar, dried oregano, salt, and pepper to create the dressing.
- 3Pour the dressing over the salad ingredients in the large bowl.
- 4Toss the salad gently to combine all ingredients and coat them with the dressing.
- 5Taste and adjust seasoning if necessary, adding more salt or pepper as desired.
- 6Serve immediately, or chill in the refrigerator for 15-30 minutes before serving for a refreshing taste.
Equipment
large bowlsmall bowlwhisk
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