I Promise, Kale Is Not As Scary As It Sounds!

"What is kale?" My husband asked.
"Ummm, I think it is a type of seaweed," I replied
And I was wrong.

Kale is a powerhouse superfood loaded with nutrients, anti-oxidants, vitamins, cancer preventatives, fiber and it comes from the cabbage family.
And it scared me just a little.

Although I have been cooking for many years, there was always a certain section of the produce aisle that was a little too leafy for me to explore. You know the section that has all the greens like collards, dandelion, and all varieties of kale. Looking more like foliage than food, I had no idea what to do with it.

 I have found that kale is a great ingredient and is very versatile. It can be added to soups, stews, and stir-fries for added flavor and fiber. It can also be made into chips as a healthy option to potato chips.



My favorite dish so far from the 21-Day Kickstart by Neal Barnard, MD has been the spicy baked beans with kale I made Sunday night.

This dish is perfect for tailgating and crisp, fall afternoons of football!

Spicy Baked Beans with Kale

Ingredients:

1/2 onion, diced

2 cloves garlic, minced

1 chipotle, diced

1 bunch kale, chopped

1/2 teaspoon cracked black pepper

1/2 teaspoon ground cumin

1 teaspoon fresh thyme

2 cups low-sodium vegetarian baked beans ( I used Bush's)

2 teaspoons maple syrup



Instructions:

1. Preheat oven to 350 degrees F. Over medium-high heat, saute the onion until it browns.

2. Reduce heat to medium. Add the garlic, chipotle, kale, pepper, and cumin sauteing until the kale is soft.

3. Add the thyme, beans, and maple syrup, sauteing for 1 more minute.

4. Bake at 350 degrees for 20 minutes.

Serve with a side of kale chips for easy dipping!

Baked Kale Chips

Ingredients:

1 bunch of kale
1 tablespoon olive oil
kosher salt for sprinkling

Instructions:

1. Preheat oven to 375 degrees F
2. Cut leaves from stems of kale and break large leaves into smaller, chip-size, sections.
3. Toss gently with olive oil and pinches of salt to taste.
4. Lay on a cookie sheet and cook for 15 minutes, or until edges are brown and kale is crispy.

Enjoy!!

Beans..Beans..Good for your heart...

...The more men eat...the more they fart! (Sorry boys, ladies just don't do things like that! ;)



The Bean: The flatulent protein staple of the vegan diet

Whether they be Turtle (Black), Adzuki, Navy, Red, Anasazi, Chickpea or Soy...when eaten two to three times daily...our household is full of the musical toots! Perhaps one of the most pressing questions on Vegan forums seems to be...HOW DO WE STOP ALL THE GAS?

Here are some tips I have found after doing some research:

1. Eventually your body will adjust to the digestion of all that extra fiber.
2. Add a piece of kombu (edible kelp) to the cooking water.
3. Start off consuming smaller amounts and work your way up to normal portion sizes.
4. Add a little vinegar to the cooking water. (If you buy beans in bulk and cook them yourself.)
5. Cook beans with ginger, cumin or epazote.

I have found that ginger tea works wonders for all digestive ailments.

I have told you these tips for preventative measure for the delicious recipe below.
Today I made black bean burgers...I promise they are worth the rumbles in the bum!

Vegan Black Bean Burgers

Ingredients:
2 cans black beans, rinsed and drained.
2 carrots, grated
1/2 cup dry rolled oats
1/4 cup pumpkin seeds
1 tbsp olive oil
1 tsp cumin
1/2 tsp chili powder
1/2 tsp garlic powder
1/8 tsp cayenne pepper (1/4 tsp if you like more of a kick)
1 tsp salt


1. Preheat over to 300 degrees F.
2. Combine oats and pumpkin seeds in food processor and grind until coarsely chopped. Add grated carrots and process again.
3. Add 3/4 of the beans, all of the spices and oil and process until it is mixed together well.
4. Stir in rest of black beans. Make 6 patties and put on baking sheet.
5. Cook for 40 minutes, flipping burgers halfway through.

** it is amazing how much these look like actual burgers but SO delicious!

Vegan Black Bean Burgers with Corn Salsa, Tomato Artichoke Salad, and Fresh Watermelon