| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Italian |
|
1 |
Servings |
INGREDIENTS
| 1 |
bn |
Kale |
| 1 |
md |
Red or yellow onion, 1/2" dice |
| 6 |
|
Cloves of garlic, peeled and sliced |
| 1 |
sm |
Dried red chilli, seeded & chopped -or- |
| 1/2 |
ts |
Chili flakes, this really isn't too hot, the soup needs it! |
| 1 |
|
Bay leaf |
| 1 |
ts |
Salt |
| 4 |
md |
Red potatoes (about 1 lb), scrubbed, 1/2" dice |
| 2 |
ts |
Nutritional yeast (opt) |
| 7 |
c |
Water or stock |
|
|
Pepper |
|
|
Nonfat yogurt (Horizon brand is great, a lot like sour cream) |
INSTRUCTIONS
For everyone who is fighting off the winter's end germs and illnesses,
here's a good NF soup adapted from the Greens cookbook:
Cut kale leaves off the stems(you can use the stems to make a stock if you
like)wash, and cut into 2" pieces. Cook the onion, garlic, chili, bay leaf
and salt in a little water to "saute" them 3-4 min. Add the potatoes,
yeast, and 1 cup water. Cover and cook slowly for 5 min. Add kale, cover
and steam till wilted. Pour in rest of water, bring to a boil, simmer
slowly, covered till potatoes are quite soft, 30-40 minutes. Mash a cup or
so of the potatoes against the side or puree in a blender. Add salt and
pepper, let sit for an hour or so to develop flavors. Use yogurt for
garnish if you want.
Also for calzones...we put pizza/Italian style stuff inside, or black
beans/sweet potatoes or squash, or kale/onions/garlic. These fillings would
also be good in tortillas or pitas for the guy who needs lunches.
:) Like "World Wraps" the restaurant that turns world cuisine into
burritos. Posted to fatfree digest V97 #017 by Tim Bailey
<tbailey@wolfenet.com> on Mar 05, 1997
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