Potato-kale-corn chowder

This recipe was created with my friends, the Conroys 🙂  We were cold and hungry so we whipped up this hearty, warming chowder.  It makes about 6 servings so you’ll need a big pot to get started. What you need: 5 medium potatoes 5 cups of water 1 bunch kale (cut into bite-size pieces) 1/2

Creamy Kale Salad

What you need: 6 cups of kale (removed from stem and cut up into bite-size pieces) 2 carrots (shredded) 2 stalks celery (shredded) 1/4 cup sunflower seeds 3 TB apple cider vinegar 2 TB olive oil 1/4 cup nutritional yeast 1 tsp chili powder 1 tsp ginger powder salt What to do: Grab a big

Summer Green Smoothie

What you need: leaves of one large kale stalk 1 cup pineapple chunks 1 banana 6 mint leaves 1 teaspoon chopped ginger 2 cups unsweetened almond milk What to do: Combine all ingredients and blend.  Strain it if necessary. Cool and enjoy!

Pho – Vietnamese breakfast noodle soup

What you need: rice noodles  (you can also use cellophane noodles or vermicelli) veggie broth broccoli (cut into bite-size pieces) tofu or seitan (bite-size pieces) mung bean sprouts mixture of greens (I prefer kale, lettuce, mint, cilantro and basil) unsalted peanuts (crushed) Bragg’s liquid aminos (or soysauce) rice wine vinegar (or lime wedges) sriracha hot

Rice Paper Spring Rolls

What you need: Vietnamese salad roll paper cucumber (shredded into long strands) carrot (shredded into long strands) veganaise (or blended tofu, lemon juice and mustard) seitan (cut into very small chunks) mung bean spouts kale (cut into strips and marinated) red cabbage (cut into strips and marinated) Bragg’s liquid aminos ginger What to do: Marinate the