Many often say to me, vegan? that’s way too much work! I could never do it! And I just laugh and say 2 things, 1) TRY this recipe and 2) Just start adding more vegetables into your diet, and soon you will be eating more vegetables. That is, of course, if you are committed to looking and feeling your very best self! Tis’ true, animal protein is acidic in our body and requires way more energy for us to digest than plant proteins, so by incorporating more vegan recipes, your body can much more readily begin to heal. And that IS the magic bullet in my world and with the work that I do. This recipe alone can start to pull you over to a healthier way of eating, of this I am very sure!
Mediterranean Kale Stew
- 2 large bunches kale, deveined and chopped
- 2 large cans organic whole tomatoes (Muir Glen are my favorite)
- 2 large sweet Vidalia onions, chopped hearty
- 5 cloves garlic, minced
- 2 15 ounce cans garbanzo beans, drained
- 1 – 2 tsp fresh rosemary, minced
- Himalayan salt and Crushed Black Pepper to taste
- Crushed red pepper to taste (optional)
- Fresh parsley, chopped
- 2 cups vegetable broth
- 1 cup white wine (optional)
Prepare: Pulse the tomatoes in food processor just once or twice to create a chunky, hearty texture. Set aside. Mince rosemary (Oh, my new addiction! LOVE fresh rosemary!) by hand or pulse in a coffee mill (I don’t drink coffee, I use a coffee mill to finely process fresh herbs)
Saute: In a very large soup or stew pot, garlic an onion until translucent. Add garbanzo beans, minced rosemary, salt and pepper to taste and simmer for 10 minutes. Add tomatoes, broth and wine. Simmer for 10 minutes. Add chopped kale and simmer until tender, but still “al dente.”
Garnish with crushed red pepper and coarsely chopped parsley and serve!
Buono Appetito! Prometto eccellente delizioso!
