In my quest to find how to make kale a part of a main meal and not just sauté it and have it as a side dish, I came across a very tasty sounding recipe from Fig & Cherry.
Crunch crust kale pasta bake – a vegan recipe that I thought I could adapt to my tastes. I’ve only listed my adaptations below as I have pretty much followed the original recipe, which can be found here.
- As well as kale I also included mushrooms and some crushed garlic. I cooked them all together with olive oil.
- Substituted soy milk with light milk
- To the original topping of breadcrumbs, lemon rind and parsley, I added Gruyere cheese (yum).
- Finishing it off with a sprinkling of paprika before baking.
I’ll definitely be making this again as it’s delicious (I even have leftovers for tomorrow). 🙂
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