For everyone who is fighting off the winter's end germs and illnesses,
here's a good NF soup adapted from the Greens cookbook:
1 bunch kale
1 medium red or yellow onion, 1/2" dice
6 cloves of garlic, peeled and sliced
1 small dried red chilli, seeded & chopped or 1/2 tsp chili
flakes-this really isn't too hot, the soup needs it!
1 bay leaf
1 tsp salt
4 medium red potatoes (about 1 lb), scrubbed, 1/2" dice
2 tsp nutritional yeast (opt)
7 cups water or stock
nonfat yogurt (Horizon brand is great, a lot like sour cream)
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