I can't believe it's kale ice cream

From: http://healthyblenderrecipes.com/recipes/raw_vegan_creamy_pistachio_ice_cream_kale_shake

Ingredients

1/4 cup firmly packed, chopped, pitted dates

1 cup water

1 cup diced green kale leaves

1/2 cup soaked, unsalted, raw cashews

2 medium-sized bananas

1 Tbs chia seeds

1 tsp minced ginger

1/2 tsp vanilla extract

pinch of salt

2 cups ice cubes

Directions

1. Pour the dates and water into the blender, add the other ingredients, and blast on high for 30 to 60 seconds until smooth and creamy.
2. Pour into ice-cream maker and follow directions according to manufacturing instructions -OR-
3. Freeze into solid strips, then reconstitute in a food processor with a little almond, soy, or coconut milk until the consistency of soft serve ice cream.
4. Optional Boosters
1. 1 tablespoon flax oil
2. 1 teaspoon wheatgrass powder

Enchiladas

Filling

From: Veganomicon by Isa Moskowitz and Terry Romero

1 lb gold or red potatoes

1/2 lb kale (washed, trimmed, chopped finely)

3 Tbs olive oil

4 cloves garlic, minced

1/2 tsp ground cumin

1/4 cup vegetable broth (can use water for lower sodium)

3 Tbs lime juice

1/4 cup toasted pumpkins seeds chopped coarsely

1 1/2 tsp salt

12-14 flour or corn tortillas

Instructions

1. Peel and dice the potatoes
2. Boil potatoes until tender (20 minutes).
3. Drain and set aside
4. Cook grapeseed oil and minced garlic in saucepot until garlic slightly browned
5. Add kale and sprinkle with a little salt
6. Cook until kale is wilted (4-6 minutes)
7. To kale/garlic combo add potatoes and all remaining ingredients
8. Mash some of the potatoes with wooden spoon
9. Cook 3-4 minutes until vegetable stock absorbed

Sauce

From: http://ohsheglows.com/2016/01/31/enchilada-sauce/

Ingredients

2 tablespoons vegan butter or extra-virgin olive oil

2 tablespoons gluten-free all-purpose flour, all-purpose flour, or white spelt flour

1 1/2 tablespoons chili powder

1 teaspoon garlic powder

1 teaspoon cumin

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper

1 scant cup (8 ounces) tomato paste

1 1/2 cups low-sodium vegetable broth

1/2 teaspoon pink Himalayan sea salt or other fine sea salt

Instructions

1. In a medium pot, melt the vegan butter over medium heat or simply add the oil and increase heat to medium.
2. Stir in the flour until a thin paste forms.
3. Stir in the chili powder, garlic powder, cumin, onion powder, and cayenne pepper until combined. Cook for a couple minutes over medium heat until fragrant.
4. Stir in the tomato paste followed by the broth. Whisk until smooth.
5. Bring to a simmer over low-medium heat. Stir in salt to taste and continue simmering until thickened for about 5 minutes, or longer if desired

Assembly Instructions

1. Heat griddle to make tortilla more pliable (optional)
2. Have pie plate filled with 3/4 cup enchilada sauce
3. Ladle a little bit of enchilada sauce onto bottom of a casserole dish
4. Drop tortilla onto pie plate (soften prior to dropping is optional)
5. Coat both sides of tortilla
6. Run potato filling down the middle and roll up
7. Continue with the rest of the tortillas, tightly packing enchiladas next to each other
8. Pour about a cup of sauce over the top
9. Cover tightly with aluminum foil and bake for 10-15 minutes
10. Allow to cool slightly before serving
11. Top individual servings with any remaining enchilada sauce, warmed slightly

Kale Mango Salad

Contributed by Shashi Madan

Ingredients

1 bunch kale, stalks removed and discarded, leaves thinly sliced

1 lemon, juiced

¼ cup extra virgin olive oil

kosher salt (to taste)

1 diced mango

2 Tbs toasted pumpkin seeds

2 tsp honey

Directions

1. In a large serving bowl, add the kale, half of lemon juice, and a drizzle of oil and salt
2. Massage until kale starts to soften (2-3 minutes)
3. Set kale aside
4. In a small bowl whisk remaining lemon juice and 2 tsp honey
5. Mix in the 1/4 cup oil
6. Keep mixing until dressing forms and you like the taste
7. Pour the dressing over the kale and add diced mango and pumpkin seeds

Panang Curry

from: http://www.food.com/recipe/vegetarian-panang-curry-471731?mode=us&st=true&scaleto=4

Step 1

1 1/2 Tbs Canola oil (or water if non-stick pan)

1/2 cup finely chopped shallots

1 Tbs grated fresh ginger

4 cloves garlic, minced

Step 2

1/4 cup peanut butter

2 tsp tumeric

1 tsp ground cumin

1 tsp Thai red curry paste

Step 3

1 1/2 cup water

1 14 oz can coconut milk

1 1/2 tsp lime zest

2 Tbs maple syrup

2 tsp sea salt

Step 4

1 14 ounce package water-packed tofu, drained and cubed

1 sweet potato, peeled and cut into 1/2 inch cubes

1 bunch kale, cut into bite-sized pieces

Step 5

1 Tbs fresh lime juice

1/2 cup roasted cashews

Directions

1. Heat oil (or water) in large pot over medium-high heat. Add shallots, ginger, and garlic and let cook until soft, about 5 minutes.
2. Stir in peanut butter, turmeric, cumin, and curry paste and let cook until fragrant, about 2 minutes.
3. Whisk in water, coconut milk, lime zest, maple syrup, and salt until combined.
4. Add tofu, sweet potato, and kale, and bring to a boil. Let simmer, covered, for 30 minutes, or until sweet potatoes are fork tender.
5. Stir in lime juice and adjust seasoning to taste.
6. Garnish with cashews and serve over rice or quinoa.

All about Kale (April 2017)

Let's stock up on calcium with a hearty kale menu: Panang Curry over Brown Rice, Enchiladas, Kale Mango Salad, Chips, and Ice Cream. Yummy!