One of the hardest parts of eating vegan is not forgoing ice-cream (there are great substitutes!), missing out on fast-food (it isn’t good for you anyway, and there are veg friendly options!), or even eating at a friend’s house (my friends are awesome!), the hardest part of eating vegan is turning down the nice people at publix when they offer you a sample of the latest concoction.
Thursday was no different. The dish looked amazing, wilted kale (which I love), tomatoes (favorite!), something that looked like onions, chopped asparagus, it was easy to tell that vinegar was involved and it smelled lovely. I saw chicken, which could be picked out easily, but my heart sunk when I noticed that it was sprinkled with parmesan. Living vicariously in dairy adventures through Josh, I watched with jealousy as he devoured the sample dish. My spirits, however, were lifted when he not only proclaimed that the dish was phenomenal, but would have to be cooked by us, really soon.
Soon ended up being dinner that night.
Olive oil (2 tbs)
Shallots (2, or one package, chopped coarsely)
Tomatoes (one pint!)
“Garlic spice mix” (2 tsps, I mixed together garlic salt, basil, parsley, onion powder)
Kale (chopped 5 oz, kale and spinach mixture)
Asparagus (chopped 1 inch pieces 4 oz)
Mushrooms (as many as you want, not part of the original recipe, but added in place of chicken!)
Sugar (3 tbs)
Red Wine Vinegar (1/4 cup)
Fresh Basil (1/2 cup chopped)
Heat oil in a large frying pan and add shallots, tomatoes, and half of the spice mix. Cook until tomatoes are soft. A mushrooms and sauté for a minute or so as you mix the sugar and vinegar.
Let sit for 8-10 minutes, stirring frequently.
Add asparagus, wait a minute, add the kale, basil, and the rest of the spice mix. Cook until the green leafy vegetable of choice is wilted.
Remove from heat and serve. Josh added cheese to his…feel free to also indulge in dairy!
While this dish was simple, it was really good! The vinegar and sugar gives an unexpected glaze to the usually savory vegetables. The shallots were surprisingly awesome…given my hatred for onions, I am excited to announce that I ate all of them!