Sunday, August 11, 2013

tofu and kale 'pie'

I have an aversion to red meat due to it's environmental impact, taste and cholesterol density compared to other meats. However, this means that I have to find other sources of iron etc. I was slightly excited to get my hands on a bunch of kale, which boasts high iron and calcium and lots of other good stuff. Since I can only buy kale in large bouquet-size bunches, it's always a challenge for me to finish it all within one week. However, I sorted this out by modifying a vegan recipe for savoury swiss chard pie

I blended the cashews, silken tofu, spices, soy milk and cornstarch in my food processor til it was the consistency of yoghurt. I also half cooked the kale, onion and garlic in a pan.

Then layered the ingredients in a pie dish and baked it in the oven until the tofu was firm.

Each slice of the pie crumbled upon serving - if there was a higher tofu to kale ratio, the tofu could have seeped through to the kale mixture and act as a binding agent. However, it was delicious and I could enjoy it for breakfast, lunch or dinner.

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