Going vegan really did a lot of good things for me, I wrote about them before. One of the biggest benefits is that I have more variety in my food. I even tried foods I didn’t like as a child, like red beets and cooked multiple recipes with them.
Now it time to try another food I never liked was kale. I don’t even know why I didn’t like it. So actually I didn’t have an excuse not to try it. I could have made a typical Dutch dish with it and turn in into mash, but I thought: maybe it’s better to try to vegetable in a pure form. So without potatoes (ok, I made potatoes with it, but I cooked them and baked them.). And since sauce is always good. I made a spice tomato sauce to go with the kale.
I really liked it. There is only one vegetable on the ‘don’t like it’-list: Brussels sprouts and I’m planning to tackle that food as well in the next few weeks. Really growing up now 😛
What do you need? (2 servings)
- 150 gr. tempeh
- 1-2 tablespoons of Sriracha
- 2 small cans of tomato puree (68 gr.)
- 150-200 ml. of water
- 1/2 teaspoon of liquid smoke
- 5 ml. of agave
- 500 gr. of kale
Mix the garlic, Sriracha, tomato puree, water, oregano, liquid smoke, pepper and agave.
Boil the kale in a pan until it shrunk down. Fry the tempeh in a little bit of oil
Drain the kale and heat up a little bit more oil in a deep frying pan and bake the kale until it’s gets a bite. When the tempeh is starting to turn brown around the edges, add the tomato sauce and let it warm and cover te tempeh.
Put the kale on a plate and cover with the tempeh.