#kalelover

Black-eyed peas, tomatoes, and kale come together in this hearty and flavorful vegan dish to make a tasty and healthy meal. It's great for a cozy dinner and doesn't have any gluten.

Ingredients: 2 cups dried black-eyed peas, soaked overnight. 1 onion, chopped. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1 bunch kale, stems removed and leaves chopped. 4 cups vegetable broth. 2 teaspoons smoked paprika. 1 teaspoon cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Set the olive oil in a big pot over medium-low heat. It will take about 5 minutes of cooking after adding the chopped onion and minced garlic. Add the cumin, chili powder, and smoked paprika. Mix them in, and cook for another minute or two to toast the spices. Put in the pot the black-eyed peas that have been soaked and drained. Also add the diced tomatoes and vegetable broth. Bring up the temperature. Turn down the heat, cover, and let the black-eyed peas simmer for 30 to 35 minutes, or until they are soft. Add the chopped kale and stir it in. Cook for another 5 minutes, or until the kale wilts and gets soft. Add pepper and salt to taste. Vegan Black Eyed Peas with Tomatoes and Kale are great when they are hot.

Prep Time: 15 minutes

Cook Time: 40 minutes

The kale pesto on this vegan garlic bread is a great new take on a classic appetizer. The crunchy bread goes well with the tasty and healthy kale pesto, making it a great snack or side dish for any event.

Ingredients: 1 loaf of vegan bread. 4 cloves garlic, minced. 2 tablespoons olive oil. 1 cup kale leaves, stems removed. 1/4 cup fresh basil leaves. 1/4 cup raw walnuts. 2 tablespoons nutritional yeast. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. You can cut the bread into thick slices, but not all the way through. Leave the bottom of the slices attached. Put olive oil and minced garlic in a small bowl. Spread the garlic-olive oil mix on all of the bread slices. Put the bread in the oven for 10 to 15 minutes, until it's warm and a little crispy. Make the kale pesto at the same time. Put the basil leaves, walnuts, nutritional yeast, lemon juice, salt, and pepper in a food processor and pulse them together. Pulse until a rough paste forms. Take the bread out of the oven when it's warm and just a little crispy. Take the bread out of the foil and spread a lot of kale pesto between the slices. Put the bread back in the oven and bake for another 5 to 7 minutes, until the pesto is warm all the way through. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 20 minutes

There is something sweet about sweet potatoes, something earthy about kale, and something rich about black beans in this hearty and healthy gluten-free chili. Ideal for a cozy meal.

Ingredients: 2 cups diced sweet potatoes. 2 cups chopped kale. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz diced tomatoes. 1 onion, diced. 2 cloves garlic, minced. 1 tablespoon chili powder. 1 teaspoon cumin. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 2 cups vegetable broth. 2 tablespoons olive oil.

Instructions: In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, saut until translucent. Add diced sweet potatoes, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally. Pour in vegetable broth and diced tomatoes. Bring to a simmer and cook for 15-20 minutes until sweet potatoes are tender. Add black beans and chopped kale. Cook for an additional 5-10 minutes until kale is wilted. Taste and adjust seasoning if necessary. Serve hot, optionally garnished with avocado slices, chopped cilantro, or dairy-free sour cream.

Prep Time: 15 minutes

Cook Time: 30 minutes

These crispy garlic kale chips are a healthy and flavorful snack that's easy to make. They're perfect for satisfying your cravings for something savory and crunchy.

Ingredients: 1 bunch kale, stems removed and torn into bite-sized pieces. 2 tablespoons olive oil. 2 cloves garlic, minced. Salt and pepper, to taste.

Instructions: Preheat oven to 275F 135C and line a baking sheet with parchment paper. In a large bowl, toss kale with olive oil, garlic, salt, and pepper until evenly coated. Spread kale in a single layer on the prepared baking sheet. Bake for 20-25 minutes, or until kale is crispy, stirring halfway through. Remove from oven and let cool before serving.

Prep Time: 10 minutes

Cook Time: 25 minutes

This Kale Pesto Pasta Salad is both healthy and tasty. It has the benefits of kale and the richness of a homemade pesto sauce. You can eat it for lunch or dinner without much trouble.

Ingredients: 8 oz 225g whole wheat pasta. 3 cups kale, chopped. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup pine nuts, toasted. 1/4 cup grated Parmesan cheese. 1/4 cup extra virgin olive oil. 2 cloves garlic, minced. 1/2 cup fresh basil leaves. Juice of 1 lemon. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Take it out and let it cool down. Pine nuts, Parmesan cheese, olive oil, garlic, basil leaves, lemon juice, salt, and pepper should all be put in a food processor along with kale. Mix the ingredients together until the pesto sauce is smooth. The kale pesto sauce should be mixed well with the cooked pasta. Put it in the fridge for at least 30 minutes to let the flavors mix. Add more pine nuts, grated Parmesan cheese, and fresh basil leaves to the top before serving. Have fun with your tasty Kale Pesto Pasta Salad!

Prep Time: 15 minutes

Cook Time: 10 minutes

This Kale Pesto Pasta Salad is both healthy and tasty. It has the benefits of kale and the richness of a homemade pesto sauce. You can eat it for lunch or dinner without much trouble.

Ingredients: 8 oz 225g whole wheat pasta. 3 cups kale, chopped. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup pine nuts, toasted. 1/4 cup grated Parmesan cheese. 1/4 cup extra virgin olive oil. 2 cloves garlic, minced. 1/2 cup fresh basil leaves. Juice of 1 lemon. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Take it out and let it cool down. Pine nuts, Parmesan cheese, olive oil, garlic, basil leaves, lemon juice, salt, and pepper should all be put in a food processor along with kale. Mix the ingredients together until the pesto sauce is smooth. The kale pesto sauce should be mixed well with the cooked pasta. Put it in the fridge for at least 30 minutes to let the flavors mix. Add more pine nuts, grated Parmesan cheese, and fresh basil leaves to the top before serving. Have fun with your tasty Kale Pesto Pasta Salad!

Prep Time: 15 minutes

Cook Time: 10 minutes

This Kale Pesto Pasta Salad is both healthy and tasty. It has the benefits of kale and the richness of a homemade pesto sauce. You can eat it for lunch or dinner without much trouble.

Ingredients: 8 oz 225g whole wheat pasta. 3 cups kale, chopped. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup pine nuts, toasted. 1/4 cup grated Parmesan cheese. 1/4 cup extra virgin olive oil. 2 cloves garlic, minced. 1/2 cup fresh basil leaves. Juice of 1 lemon. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Take it out and let it cool down. Pine nuts, Parmesan cheese, olive oil, garlic, basil leaves, lemon juice, salt, and pepper should all be put in a food processor along with kale. Mix the ingredients together until the pesto sauce is smooth. The kale pesto sauce should be mixed well with the cooked pasta. Put it in the fridge for at least 30 minutes to let the flavors mix. Add more pine nuts, grated Parmesan cheese, and fresh basil leaves to the top before serving. Have fun with your tasty Kale Pesto Pasta Salad!

Prep Time: 15 minutes

Cook Time: 10 minutes