Friday, November 1, 2013
This is healing. This is nourishing. This is comfort food.
Rustic Winter Stew Over Polenta: The perfect supper for a chilly autumn evening.
Here's the recipe from Post Punk Kitchen. Rustic Winter Stew Over Polenta
You're gonna love that website. I promise. The recipes and the photos are amazing.............
I am sure you are all aware of my love affair with Quinoa: rich in protein, low in fat, loaded with nutrition, filling and satisfying. And kale? In my opinion, nature's perfect vegetable. Kale is sturdy, inexpensive, versatile and is packed with antioxidants and essential minerals like iron, calcium, potassium and more. This humble, yet gorgeous green leafy vegetable is this vegetarian's salvation! My only problem with kale is that I want to eat it every day!
You can imagine my delight when I stumbled upon a recipe for Quinoa and Kale Cakes. My two favorite foods -mixed together to make one delicious batch of wholesome and delicious cakes!
These cakes are fried, in oil, which might alarm some folks, but here's how I look at it: they contain a whole lot less fat than ground beef or chicken and so much better for you than any packaged, frozen veggie burger you can possibly buy! So you can enjoy them, with out guilt. Serve them on whole grain hamburger buns, bread or in a whole wheat wrap. I love them without the bread, served hot and topped with a bit of spicy red-pepper jelly and corn on the cob or steamed green veggies on the side. YUMMY!
Here's the recipe: Quinoa and Kale Cakes