Simple Vegan Mushroom Bruschetta

IMG_5198.JPG

Vegan Mushroom Bruschetta

Ingredients for 2 servings
Pint of mushrooms, thinly sliced
2 garlic cloves, roughly chopped
1 tablespoon of olive oil
2 small ciabatta loaves, sliced in half
A generous pinch of sea salt and ground black pepper

How to:
1. Heat a sauté pan over a medium heat and add a little olive oil.

2. Add the garlic and fry for 30 seconds, then throw in the sliced mushrooms. Don’t burn the garlic…. That’s a sin!

3. Sauté the mushrooms until they are soft.

4. While the mushrooms are cooking, drizzle the ciabatta with a little extra olive oil and toast under a hot grill or on a griddle pan, until golden.

5. Place a generous amount of garlic mushrooms on each toast and season with sea salt and ground black pepper.

Kale and White Bean Soup

This is a very simple and basic recipe that is tasty and holds well. It’s actually better the second day!! I love kale especially from the farmers market this time of year. And kale love me…it told me to make it into a soup today.

kale1INGREDIENTS:

6 cups of de-veined and stemmed kale

4 cloves of garlic minced

1 large yellow onion choppedkale20

2 cups of vegetable stock

2 cups of water

1 tbsp of olive oil

1 cans of northern white beans (or any other bean…honestly you can use of them and it will still be tasty

Salt/pepper/red pepper flake to taste

Directions:

1. Saute onion and garlic in olive oil until onions are clear and soft, in a large pot.kale21

2. Add all other ingredients to the pot and simmer on low for about 20 minutes or until kale is soft.

3. EAT!!! I like to add some garlic salt and red pepper flake at the end. Some even liked some nutritional yeast on it. kale22

 

 

 

 

 

 

 

Vegan Cheesy Garlic Kale Chips

Warning: Snacking food recipe to follow!!! I have made this same snack for years, but recently realized that I have changed and edited my methods on this recipe a few times to make it better and better. I thought it would be nice of me to share 🙂  Check out this throw-back pic of me with brown hair and freshly applied braces….yeah you can only image what it’s like getting kale out of braces!

kale chipsOk but onto more important things…SNACKS!!!!

Ingredients:

1 lb of fresh kale leaves (you can cut off the thick woody stems…but save them for added flavor into your veggie stock later!!!)

2 tablespoons of nutritional yeast

1 teaspoon of red pepper flakes (can be left out if you don’t want the spice)

1/2 teaspoon of garlic salt

1 teaspoon of apple cider vinegar

no oil…what?!?!? something roasted without oil?!?!? yep…..believe it!

Directions:

1. Preheat over to 225. Tear kale into 3-4′ pieces. They shrink worse than a bad date, so don’t tear them up too small!

kale1

2. Line shallow baking dish with parchment paper. (This is a new revision to this recipe, since clearly there is no parchment paper on the pan in the throwback photo above…no need to call me out!).

3. Toss Kale in vinegar and then seasonings and then spread onto baking sheet.

4. Bake for 7-10 minutes…watch so that they don’t burn!

 

 
They should look like this at the end….not too dark! I think they taste healthier if they aren’t completely crispy!!

Kale Chips-1