Tag Archives: kale

Mushroom and Kale Vegetable Soup Recipe (vegan)

Vegetarian Mushroom Kale Soup
I make soup no matter the season, but during the winter I make a pot each week, using whatever produce I have on hand. This fresh vegetable soup has a little bit of everything: sautéed leeks, earthy mushrooms, sweet delicata squash and tender kale. Spiced with smoked paprika, coriander and cumin, it’s warming and hearty.
Vegan Mushroom Kale Soup

Mushroom and Kale Vegetable Soup Recipe (vegan)
2 tablespoons olive oil
3 leeks, halved lengthwise and thinly sliced (white and light green part only)
1 package (8 ounces) crimini mushrooms, sliced
2 teaspoons kosher or fine sea salt
2 cloves garlic, minced
1/4 cup dry vermouth or white wine
1 cup coarsely chopped carrots
1 delicata squash, peeled, seeded and cut into bite-size pieces
4 cups water
3 teaspoons smoked paprika
1 teaspoon ground coriander
1/2 teaspoon ground cumin
3 cups chopped fresh Tuscan kale leaves
1 cup chopped fresh tomato
1 tablespoon tamari (soy sauce)

In a large (4-quart) pot, heat oil over medium heat. Add leeks; cook 3 minutes to soften, stirring occasionally. Add mushrooms and salt; cook and stir 5 to 8 minutes until mushrooms cook down and release their juices. Add garlic; cook and stir 1 minute until fragrant. Add vermouth; cook 1 to 2 minutes until liquid has evaporated, stirring to scrape up browned bits from bottom of pan.

Add carrots, squash, water, smoked paprika, coriander and cumin. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until vegetables are tender. Add kale and tomatoes; simmer about 5 minutes more or until kale is tender. Stir in tamari. Taste and adjust seasoning, if needed.

Makes about 7 cups soup

More vegetable soup recipes:
Slow Cooker Vegetable Soup
Vegan Winter Vegetable Soup
Hearty Fresh Vegetable Soup from Eating Clean Recipes
Chickpea Soup from Last Ingredient
Mushroom Kale Soup

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Simple Tofu Scramble Recipe

Tofu ScrambleTofu scramble recipes are very versatile. You can load them up with a ton of veggies, seasonings and sauces, or keep them pretty simple. This recipe falls into the simple category. Don’t get me wrong, I love a loaded tofu scramble, but it’s good to know that you can make a nice breakfast even when the produce drawer is almost empty.

To make this easy tofu scramble, I sauteed shallot and carrot until softened and then added crumbled tofu and some kale. The seasoning is a super savory mix of smoked paprika, thyme, nutritional yeast and tamari.

Simple Tofu Scramble Recipe
1 package (12-ounces) tub-style extra firm organic tofu
1 tablespoon olive oil
1 shallot, chopped
1 medium carrot, peeled and coarsely shredded
1 1/2 teaspoons smoked paprika
1/4 teaspoon fine sea salt or kosher salt
1/4 teaspoon dried thyme leaves
2 tablespoons nutritional yeast
1 tablespoon tamari (soy sauce)
1 cup finely chopped fresh kale leaves

Drain and rinse tofu. Gently, but firmly press tofu brick to release excess water; pat dry. Use your hands to crumble the tofu into small chunks. (I crumble the tofu into a colander and let in drain while prepping the rest of the ingredients.)

Heat the olive oil in a large (10-inch) nonstick skillet over medium heat. Add the shallot and shredded carrot; cook 3 minutes to soften, stirring frequently.

Stir in the crumbled tofu, smoked paprika, salt and thyme. Cook and stir until the tofu is heated through and beginning to brown, about 6 to 8 minutes.

Stir in the nutritional yeast, tamari and kale; cook 2 to 3 minutes more until kale is wilted and tender.

Makes 4 servings

Tip: Eat the scramble straight up or wrapped in warm corn tortillas with sliced avocado.

You might also like:
Butternut Tofu Scramble with Avocado from Jennifer’s Kitchen
Easy Tofu Scramble from Eating Clean Recipes

Kale and Quinoa Salad Recipe

Quinoa Kale SaladQuinoa and kale in one salad? I’m in. Especially when the salad is studded with ruby pomegranate arils and fragrant Meyer lemon peel. It’s simple. It’s pretty. It’s good. It’s simply pretty good!
Quinoa Kale Salad with PomegranateThis dish is big on texture. Pomegranate arils and sunflower seeds bring crunch to the hearty greens and quinoa salad. A simple dressing of Meyer lemon juice and olive oil is all it needs to come together.

Kale and Quinoa Salad Recipe
1/2 cup uncooked quinoa (I used sprouted white quinoa)
2 cups finely chopped fresh kale leaves (I used dinosaur kale, also known as Tuscan kale)
2 tablespoons fresh Meyer lemon juice

2 tablespoons extra virgin olive oil

1/2 cup pomegranate arils
1/4 cup roasted, salted sunflower seed kernels
1/4 teaspoon fine sea salt or kosher salt

Freshly ground black pepper
Shredded Meyer lemon peel

Place quinoa in a fine mesh strainer; rinse and drain quinoa. Cook quinoa according to package directions. Drain cooked quinoa, if needed. Cool 10 minutes.

Meanwhile, in a large bowl combine chopped kale, lemon juice and olive oil; toss to mix. Let kale mixture sit at room temperature while quinoa cooks and cools.

Stir cooled quinoa into kale mixture. Add pomegranate arils, sunflower seeds and salt; stir well. Taste salad and season with freshly ground black pepper and additional salt, if needed. Garnish with shredded Meyer lemon peel. Salad can be served immediately or covered and refrigerated for several hours.

Makes 4 servings

Kitchen Tip: Olive oil based dressings can solidify when refrigerated. If that happens, let the salad stand at room temperature for about 20 minutes.
Kale and Quinoa SaladYou might also like:
Vegetarian Chickpea Salad with Za’atar
Roasted Red Kuri Squash and Wild Rice Salad from Bourbon and Honey
Kale and Roasted Squash Quinoa Salad from Eating Clean Recipes

Gluten Free Pasta with Mushrooms and Kale Recipe (vegetarian)

Gluten Free Mushroom Kale Pasta Gluten free pasta that actually tastes like pasta! My latest food find is gluten free brown rice tagliatelle pasta from Jovial Foods. It worked well in this vegetarian pasta with sauteed mushrooms, kale and cream.

For best results, be careful not to overcook the pasta, and immediately toss it with the veggies and cream after draining. Timing is everything! All your veggies should be prepped and ready to cook before dropping the pasta in the water.

Gluten Free Vegetarian Pasta

Gluten Free Pasta with Mushrooms and Kale Recipe (vegetarian)
4 ounces gluten free brown rice tagliatelle pasta
2 tablespoons olive oil
1 large or 2 medium shallots, thinly sliced
8 ounces crimini mushrooms, sliced
4 cups chopped kale leaves (I used dinosaur kale)
1/4 teaspoon fine sea salt
4 tablespoons heavy cream
freshly ground black pepper

Cook pasta according to package directions in boiling salted water; drain.

Meanwhile, while pasta is cooking, heat olive oil in a 10-inch sauté pan or skillet over medium heat. Add shallots and mushrooms, cook 5 to 7 minutes until mushrooms are tender and browned, stirring frequently. Add kale and salt; cook and stir 2 to 3 minutes until kale is wilted. Add hot cooked pasta to mushroom-kale mixture in sauté pan. Add cream; toss pasta mixture to coat. Season with freshly ground black pepper. Taste and add additional salt, if needed.

Makes 2 generous servings

Tips:
-If you like a bit of heat, add a pinch of red pepper flakes to the pan along with the shallots and mushrooms.
-For extra flavor, top the finished pasta with a sprinkling of fresh herbs or a vegetarian cheese.
-Since products can change, be sure to read package labels to make sure all ingredients are gluten free.

Gluten Free Mushroom Kale Pasta