Pasta e Fagioli

Yield: 4-6 servings

2 tbsp olive oil

1 onion, diced

2 carrots, diced

2 celery stalks, diced

8 cloves garlic, finely chopped

1 tsp oregano

1 tsp thyme

1 tsp red pepper flakes

salt and pepper, to taste

1 lb ground beef

2 tbsp tomato paste

6 cups beef broth

24 oz marinara

1 can white beans, drained and rinsed

1 bay leaf

1 parmesan rind

1 cup ditalini pasta

2 cups kale leaves, ribs removed, finely chopped

juice from 1/2 lemon

1. In a large soup pot, heat oil over medium heat. Add the onion, carrots, celery and cook, stirring often, until the veggies start to soften.

2. Season with salt, pepper, oregano, thyme, and red pepper flakes.

3. Add the garlic and cook for another 30 seconds.

4. Clear a center in the pot and add the ground beef. Season with more salt and pepper, and cook until browned, breaking it up as it cooks, about 5-7 minutes.

5. Stir in the tomato paste and cook for another 1-2 minutes to caramelize it slightly.

6. Add the broth, marinara, beans, bay leaf, and parmesan rind. Stir everything together, bring to a boil, and then lower to a simmer for about 30 minutes, uncovered, stirring occasionally to develop the flavors.

7. After 30 minutes, add the ditalini pasta and cook for 8-10 minutes, until al dente.

8. Add the chopped kale and let cook for another 2 minutes.

9. Stir in fresh lemon juice to taste, adjusting seasoning with more salt and pepper if needed.

https://www.instagram.com/reel/DA7OzhKvxFh/?hl=en

Peanut Chickpea Yam Stew

Yield: 4-6 servings

1 tbsp olive oil

1 medium onion, diced

5 cloves of garlic, finely minced

1 tbsp ginger, grated

1 large sweet potato, peeled and chopped

2 tsp ground cumin

1 tsp chili flakes

6 oz tomato paste

6 cups vegetable stock

3/4 cup creamy peanut butter

1 can chickpeas

5 cups kale, stems removed and chopped

salt and pepper

cilantro, to garnish

1. Heat the olive oil in a large pot over medium heat. Add the onions and sauté until soft and translucent.
2. Reduce heat to medium-low, and add the garlic and ginger. Cook for another minute, until fragrant.
3. Add the sweet potato and cook for a few more minutes.
4. Add the cumin, chili flakes, tomato paste, vegetable broth, peanut butter, and chickpeas. Stir well until the tomato paste and peanut butter have mostly dissolved into the broth.
5. Bring to a boil and simmer until the sweet potatoes are just tender, about 15 minutes.

6. Once the sweet potatoes have softened, use a large wooden spoon to mash some of the sweet potatoes against the side of the pot. This is to help thicken the soup.
7. Add the kale and cook for 5 minutes, or until kale is tender.
8. Garnish with cilantro, chopped peanuts, and serve with rice.


https://www.noracooks.com/peanut-soup/#wprm-recipe-container-13357/

Tortellini Soup

Yield: 6 servings

2 tbsp olive oil

1 onion, diced

2 carrots, small dice

2 celery stalks, small dice

6 cloves garlic, minced

1 tbsp Italian seasoning

1/2 cup sun-dried tomatoes, diced

6 cups vegetable stock

1 can diced tomatoes

2 tbsp tomato paste

1 can cannelloni beans, divided

1 package tortellini

seasonal greens, such as kale or spinach, roughly chopped

parmesan cheese (optional)

1. Heat oil in a large pot over medium heat. Add onion, carrot, celery, garlic, sun-dried tomatoes and Italian seasoning. Saute until the onions are translucent, approximately 5 minutes.

2. Add broth, tomatoes and tomato paste. Stir together until everything is incorporated. Bring to a boil, then reduce heat and let simmer for 10 minutes.

3. Place half the beans into a blender with 1/4 cup water. Blend until smooth. Add to soup.

4. Add remaining beans, tortellini, and greens. Simmer for 5 more minutes until greens have wilted and tortellini is cooked.

5. Serve immediately, topping with grated parmesan cheese.

https://plantyou.com/vegan-tortellini-soup/

Mushroom, Tomato, and Greens Frittata

Yield: 2 servings

8 eggs

optional: 1/2 cup milk (or milk alternative)

salt and pepper

1 tbsp olive oil

1/2 onion, diced

1 cup mushrooms, sliced

1 cup cherry tomatoes, halved

1 cup greens (eg kale, spinach, chard, arugula), roughly chopped

1 tsp thyme

optional: 1/4 cup cheese

1. Preheat the oven to 375F. Line a 8- or 9-inch baking pan with parchment paper.

2. Crack eggs into a large bowl. Add milk, if using. Season with salt and pepper. Whisk to combine.

3. In a sauté pan, heat the olive oil over medium heat. Add onions and sweat for 5 minutes, or until translucent and tender.

4. Add mushooms and sauté for 2 minutes.

5. Add cherry tomatoes, greens, and thyme. Stir until greens are just wilted.

6. Place cooked vegetables into prepared baking dish. Pour egg mixture over and gently stir to combine.

7. Sprinkle cheese on top, if using.

8. Bake for 20 to 25 minutes, or until eggs are set.

https://thefeedfeed.com/crowded_kitchen/mushroom-tomato-and-greens-frittata

Green Lentil Soup

Yield: 4 servings

1/4 cup olive oil

1 medium onion, chopped

2 carrots, chopped

4 cloves garlic, minced

2 tsp cumin

1 tsp curry powder

1/2 tsp thyme

1 large can diced tomatoes

1 cup brown or green lentils

4 cups vegetable broth

2 cups water

1 tsp salt

pinch red pepper flakes

ground black pepper, to taste

1 cup collard greens or kale, tough ribs removed and chopped

2 tbsp lemon juice, or to taste

1. In a large pot, heat the olive oil over medium heat. Add the onion and carrot, and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.

2. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds.

3. Pour in the diced tomatoes and cook for a few more minutes.

4. Add in the lentils, broth, water, salt, red pepper flakes, and pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.

5. Transfer 2 cups of the soup to a blender and purée the soup until smooth. Pour the puréed soup back into the pot.

6. Add the chopped greens and cook for 2 more minutes, or until the greens have softened to your liking.

7. Remove pot from the heat and stir in lemon juice. .

8. Serve while hot. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months.

https://cookieandkate.com/best-lentil-soup-recipe/comment-page-8/

Hearty White Bean Soup

Yield: 4-6 servings

1 tbsp olive oil

1 onion, diced

2 carrots, diced

2 celery stalks, diced

1 leek, diced

2 cloves garlic, finely chopped

2 tbsp tomato paste

1 can diced tomatoes

6 cups vegetable broth

2 sprigs fresh thyme

1 cup diced butternut squash

2 kale leaves, ribs removed, finely chopped

1 can white beans, drained and rinsed

salt and pepper, to taste

1. In a large soup pot, heat oil over medium heat. Add the onion and cook, stirring often, until the onion starts to soften.

2. Add the carrots, celery, and leeks. Continue cooking, stirring often, for about 5 minutes.

3. Add the garlic and cook for another 30 seconds.

4. Add the tomato paste, diced tomatoes, broth, thyme, and butternut squash. Bring to a simmer and let cook for about 15 to 20 minutes, or until the squash is tender.

5. Add the chopped kale and let cook for another 2 minutes.

6. Add beans, and season with salt and pepper.

https://helloglow.co/hearty-vegetable-soup-weekly-meal-plan/

Creamy French Lentils with Mushrooms and Kale

Yield: 4 servings

1 cup French green lentils, rinsed

1 tbsp olive oil

1 shallot, fine dice

2 cups mixed mushrooms, sliced

salt and pepper, to taste

1-2 cloves garlic, minced

2 tsp fresh thyme leaves, minced

2 tbsp white wine (or white wine vinegar or lemon juice)

1 tbsp tamari

1 cup vegetable stock

1 cup coconut milk

3 kale stalks, stems removed, sliced

1. Bring a medium saucepan of water to a boil. Add the lentils to the water with a generous pinch of salt. Simmer the lentils until just tender, about 15 to 18 minutes. Drain, rinse in cold water, and set aside.

2. In a medium pot, heat the olive oil over medium heat. Add the shallot and cook until slightly softened and translucent, about 4 minutes.

3. Add the mushrooms and let them sit for a full minute. Stir the mushrooms and let sit for another full minute.

4. Stir the mushrooms until they start glistening slightly. Season liberally with salt and pepper. Add garlic and thyme and stir.

5. Once the garlic is fragrant, about 30 seconds, add the white wine, tamari, vegetable stock, and coconut milk. Stir and bring the mixture to a boil.

6. Add the cooked lentils to the pot and stir.

7. Remove about half of the mushroom mixture into the blender, ensuring there is enough of the liquid. Blend on high until completely smooth. Scrape the blended mushroom mixture back into the pot.

8. Add the sliced kale and stir. Bring the mixture to a boil and check it for seasoning. The texture should be like a thick and creamy stew.

9. Serve hot with toasts or other accompaniments of your choosing.

http://thefirstmess.com/2016/01/13/creamy-french-lentils-with-mushrooms-and-kale-recipe/

Quinoa, Sweet Potato, and Kale Burgers

Yield: 10 slider burgers

1 1/2 cups cooked quinoa

2 tbsp ground flax

6 tbsp water

2 tbsp shallot, finely diced

1 clove garlic, finely minced

1/2 cup kale, destemmed and finely chopped

1/2 cup sweet potato, finely grated

1/4 cup sun-dried tomatoes, finely chopped

1/4 cup fresh basil leaves, finely chopped

1/4 cup sunflower seeds

1/2 cup oat flour

3 tbsp (gluten-free) all-purpose flour

1 tbsp tahini

1 tbsp red or white wine vinegar

1 tsp dried oregano

1/2 tsp red pepper flakes

salt and pepper, to taste

1. Preheat oven to 400F. Line a baking sheet with parchment paper.

2. In a small bowl, mix the ground flax and water. Set aside for 5 minutes to thicken.

3. In a large bowl, combine all ingredients, including flax mixture and cooked quinoa. Stir well until the mixture comes together. 

4. Shape mixture into patties with wet hands. Pack tightly so they hold together. Place on prepared baking sheet.

5. Bake for 15 minutes. Carefully flip cakes, then bake for another 10 minutes, until golden and firm.

6. Cool for 5 minutes on the sheet before serving. 

7. Store leftovers in a container in the fridge for up to 5 days. To reheat, preheat a skillet over medium heat, add a bit of oil, and cook patties for about 3 minutes per side, or until heated through.

http://ohsheglows.com/2014/08/13/crispy-quinoa-cakes-vegan-gluten-free-nut-free/

Turmeric Kale Chips

Yield: 2 servings

1 head curly kale
1 tbsp coconut oil, melted
1 tbsp olive oil
1/4 tsp salt
1/4 tsp turmeric

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
2. Wash kale and pat dry. Remove leaves from stems.
3. Tear leaves into 2- to 3-inch pieces and place in a large bowl.
4. Drizzle with oils and massage oil into leaves to coat thoroughly. Add salt and turmeric and mix well.
5. Place individually on prepared sheet pan without overlapping. Bake for 8 to 10 minutes, or until kale is crispy. Keep an eye out to prevent burning.
6. Repeat until all kale is baked.

Asian Quinoa Salad

Yield: 4 servings

Quinoa:

1 tsp sesame oil

1/3 cup quinoa

2/3 cup water

Vegetables:

2-3 heads of bok choy, quartered

1 small head broccoli, cut into bite size pieces

1/2 cup edamame

1 carrot, grated

2 stalks celery, finely diced

1/2 red bell pepper, thinly sliced

1/2 yellow bell pepper, thinly sliced

1/2 cup red cabbage, thinly sliced (or sub green cabbage)

1/2 cup kale, shredded

1/2 cup bean sprouts

1/4 cup green onion, chopped

1/4 cup cilantro, chopped

Dressing:

1 tbsp almond, peanut, or cashew butter

2 tbsp chili garlic sauce, plus more to taste

3 tbsp maple syrup, plus more to taste

3 tbsp tamari

3 tbsp lime juice

2 tbsp sesame oil

1 tsp fresh minced ginger

1 tbsp crushed peanuts for topping

1. Heat a small pot over medium heat. Add sesame oil and quinoa. Toast quinoa, stirring frequently, for 2 minutes, then add water. Bring to a boil over medium-high heat, then reduce heat to low, cover and cook for 15 minutes, or until liquid is absorbed. Once cooked, remove from heat and fluff gently with a fork.

2. While the quinoa is cooking, add one inch of water to a medium saucepan, heat over medium-high heat, and insert a steamer basket. Once water is simmering, add the bok choy, broccoli, and edamame, then cover. Cook for 2 minutes, then remove from heat and transfer to a large mixing bowl. Set in the refrigerator to chill.

3. Prepare dressing by adding all ingredients to a small mixing bowl and whisking to combine. Set aside.

4. Add quinoa, carrot, celery, red pepper, yellow pepper, cabbage, kale, bean sprouts, green onion, and cilantro to the steamed vegetables. Top with dressing. Toss to combine. Serve immediately.

5. Best when fresh but will keep covered in the refrigerator up to 2-3 days.


https://minimalistbaker.com/asian-quinoa-salad/

Kale, Fennel, Orange, and Pomegranate Salad

Yield: 2-3 servings

1 bunch dinosaur kale

1 tbsp olive oil

1 tbsp lemon juice

1/2 tsp salt
1 small fennel bulb, very thinly sliced

1 cup green cabbage, shredded 

1/4 cup green onion, chopped
1 orange, segmented
1 small beet, shredded

1/2 cup pomegranate arils

Dressing:

1/2 shallot, finely minced
zest and juice of 1 lemon

2 tbsp olive oil

1 tbsp apple cider vinegar
1 tbsp honey

salt and pepper

1. Wash, dry, and remove the center ribs from the kale. Cut it into thin julienne strips.
2. In a large mixing bowl, combine kale with olive oil, lemon juice, and salt. Massage it with your hands for 3 minutes, or until bright green and pliable.

3. To the bowl, add fennel, cabbage, and green onion, and mix well.
4. Top with orange segments, beet, and pomegranate arils.

5. To prepare dressing, combine all ingredients in a small jar and shake vigorously to emulsify.
6. Drizzle salad with dressing and serve.

http://withfoodandlove.com/winter-chopped-kale-salad/

Green Lentil and Squash Stew

Yield: 4-6 servings

1 tbsp olive oil
1 onion, small dice
1 carrot, small dice
1 celery, small dice
2 cloves garlic, finely minced
1 cup butternut squash, diced
1 tsp oregano
1/2 tsp chili powder
1/2 tsp chili flakes
salt and pepper
1 cup green lentils
1 can diced tomatoes
1/4 cup tomato paste
3 cups vegetable stock
1/2 cup zucchini, small dice
1 cup kale, roughly chopped
1 tsp lemon juice

1. In a large pot, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
2. Add the carrot, celery, and garlic and continue to sauté for 5 more minutes.
3. Add the butternut squash and stir to coat.
4. Add the spices, lentils, diced tomatoes, tomato paste, and vegetable stock. Bring to a boil, reduce heat to medium-low, and simmer about 10 to 15 minutes, or until squash and lentils are starting to soften, but are still undercooked.
5. Add the zucchini and continue to simmer the soup for 5 minutes, until zucchini are starting to soften.
6. Add the kale and cook for 2 more minutes, until wilted.
7. Garnish with lemon juice just before serving. 

http://thefirstmess.com/2017/03/04/instant-cozy-lentil-greens-soup/

Chicken, Ginger, and Kale Soup

Yield: 4 servings

2 tbsp olive oil

1/2 onion, minced
1 large carrot, chopped
1 stalk celery, chopped

2 chicken legs, bone-in
4 cups chicken stock

1-inch knob ginger, minced

1/2 tsp cumin

1/4 tsp chili powder

1 tbsp tamari

1/2 bunch kale, ribs removed, chopped

salt and pepper

1. Heat the olive oil in a medium stock pot over medium heat. Add onion and cook until translucent.

2. Add carrot and celery and cook for a few more minutes.
3. Add chicken and chicken stock. Turn heat to high and bring soup to a boil. Once it begins to boil, reduce heat to low.
4. Add ginger, cumin, chili powder, and tamari. Simmer for about 1 hour, or until chicken is cooked through. Skim fat and impurities from top of soup occasionally, if needed.

5. Add chopped kale and cook for 2 to 3 minutes or until kale becomes tender.

6. Season to taste with salt and pepper.


https://bestrecipebox.com/healthy-chicken-soup-kale/

Moroccan Chickpea Stew

Yield: 4-6 servings

1 tbsp coconut oil

1 medium onion, diced

2 tsp cinnamon

2 tsp ground cumin

2 tsp ground coriander

1 tsp chili flakes

2 cloves of garlic, finely minced

4 dates, pitted and chopped

2 medium carrots, chopped

1 large sweet potato, peeled and chopped
1 small potato, peeled and chopped

1 can crushed tomatoes (preferably fire-roasted)

3 cups vegetable stock 

1 yellow pepper, chopped
1 zucchini, chopped

2 cups chickpeas

1 cup kale, chopped
2 tbsp parsley, chopped

zest of 1 lemon
salt and pepper

1. Heat the coconut oil in a large pot over medium heat. Add the onions and sauté until soft and translucent.
2. Reduce heat to medium-low, and add the cinnamon, cumin, coriander and chili flakes. Slowly sauté and stir until the onions are very soft, about 5 minutes.
3. Add the garlic and sauté until fragrant, about 1 minute.
4. Add the chopped dates, carrots, sweet potato, and potato. Stir to coat the vegetables in the spices and oil.
5. Add the tomatoes and vegetable stock. Bring to a boil and simmer until the sweet potatoes are just tender, about 15 minutes.

6. Add the yellow pepper, zucchini, and chickpeas. Simmer until the peppers and zucchini are tender and the sweet potatoes are quite soft, about 5 minutes.
7. Add the kale and cook for 1 minute, or until just wilted.
8. Garnish with parsley, lemon zest, and season with salt and pepper.


http://thefirstmess.com/2013/09/26/moroccan-style-vegan-vegetable-chickpea-stew-recipe/

Kale, Brussel Sprout, and Chickpea Caesar Salad

Yield: 4 servings

Chickpeas:

1 can chickpeas, drained and rinsed

2 tsp smoked paprika

1 tsp tamari

1 tsp maple syrup

salt and pepper

Salad:

2 bunches lacinato/dino kale

1/2 lb brussel sprouts

1/4 head green cabbage

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.

2. Dry the chickpeas with paper towel and place them on the prepared baking sheet. Sprinkle the smoked paprika, tamari, maple syrup, salt, and pepper over top. Toss chickpeas lightly to coat and place in the oven. Roast chickpeas until slightly crispy, about 20 minutes, making sure to stir them around once or twice. Set aside.

3. Meanwhile, slice kale, brussels sprouts, and cabbage and place in a large mixing bowl.
4. When chickpeas are cool, add to salad bowl. Serve with caesar dressing and vegan parmesan cheese. Serve immediately.

http://thefirstmess.com/2015/01/14/kale-brussels-sprout-caesar-slaw-w-pine-nut-parm/

Kale and White Bean Salad

Yield: 2 servings

Beans:

1 can white or butter beans, rinsed and drained

1/2 lemon, juiced 

1 tbsp olive oil

1/4 tsp salt

2 tbsp parsley, chopped

Salad:

1 head kale, de-stemmed and chopped

1/2 lemon, juiced

1 tbsp olive oil

1 tbsp maple syrup

1 clove garlic, finely minced
pinch each salt and black pepper

Dressing:

1/3 cup tahini

1 clove garlic, finely minced

1 lemon, juiced

1 tbsp maple syrup
pinch each salt and black pepper

2 tbsp hot water

1. In a small mixing bowl, combine drained beans, lemon juice, olive oil, salt, and fresh parsley. Toss to coat. Set aside.

2. In a large mixing bowl, combine kale, lemon juice, olive oil, maple syrup, garlic, salt, and pepper. Use your hands to massage the kale and break it down slightly.

3. To prepare dressing, add tahini, garlic, lemon juice, maple syrup, salt, and pepper to a small mixing bowl. Whisk to combine, then add hot water to thin until pourable. Set aside.

4. To serve, add beans and the dressing to the kale and toss to combine.
5. Best when fresh. If serving later, store dressing separate.


https://minimalistbaker.com/white-bean-kale-salad-with-tahini-dressing/

Miso Soup

Yield: 2 servings

4 cups water
1 sheet nori, cut into large rectangles
3-4 tbsp white miso paste
1/4 cup firm tofu, cubed

1/2 cup kale or chard, chopped

1/3 cup green onion, chopped

1. Place water in a medium pot and bring to a low simmer.

2. Add nori and simmer for 5-7 minutes.

3. In the meantime, place 3 tablespoons of miso into a small bowl, add a little hot water, and whisk until smooth.

4. Add miso to the soup and stir.

5. Add remaining ingredients and cook for another 5 minutes.

6. Taste and add more miso or a pinch of sea salt if desired. Serve warm.

https://minimalistbaker.com/15-minute-miso-soup-with-greens-and-tofu/

Scrambled Tofu Breakfast Burrito Bowl

Yield: 3-4 servings

Tofu:

1 package firm or extra-firm tofu, crumbled

1 tbsp olive oil

3 cloves garlic, minced

1 tbsp hummus

1/2 tsp chili powder

1/2 tsp cumin

1 tsp nutritional yeast

1/4 tsp sea salt

pinch cayenne pepper
1-3 tbsp water

1/4 cup parsley, finely chopped

Vegetables:

5 baby potatoes, chopped into bite-size pieces

1 red bell pepper, diced

1 tbsp olive oil

1/2 tsp ground cumin

1/2 tsp chili powder
salt and pepper

2 cups kale, chopped

Rest:

corn tortillas

1 ripe avocado, chopped or mashed

cilantro, chopped

red or green salsa
hot sauce

1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. Wrap tofu in a clean towel and set something heavy on top, such as a cast-iron skillet, to press out excess moisture.

3. Add potatoes and red pepper to the baking sheet, drizzle with oil and spices, and toss to combine. Bake for 15 to 25 minutes or until fork tender and slightly browned. Add kale in the last 5 minutes of baking to wilt, tossing with the other vegetables to combine seasonings.

4. In the meantime, heat a large skillet over medium heat. Once hot, add oil and tofu and sauté for 7-10 minutes, stirring frequently, to slightly brown.
5. Add garlic in the last minute of cooking to avoid burning.

6. In the meantime, to a small mixing bowl, add the hummus, chili powder, cumin, nutritional yeast, salt, and cayenne (optional). Stir to combine. Add water one tablespoon at a time until a pourable sauce is formed. Add parsley and stir.
7. Add the spice mixture to the tofu and continue cooking over medium heat until slightly browned, about 2 to 3 minutes. Set aside.

8. Assemble burritos: Roll out a large tortilla. Add generous portions of the roasted vegetables, scrambled tofu, avocado, cilantro, and a bit of salsa. Roll up and place seam side down (they can be wrapped in foil to keep warm). Continue until all toppings are used up - about 3-4 large burritos.
9. Enjoy immediately for best results. Alternatively, you can package and refrigerate these up to 4 days (or the freezer for 1 month). Just microwave or heat in the oven before eating.

https://minimalistbaker.com/scrambled-tofu-breakfast-burrito-30-minutes/

Soba Noodle Salad with Mushrooms and Kale

Yield: 2-3 servings

1 box of buckwheat soba noodles
1 tbsp coconut oil

1 small head of broccoli, cut into florets

8 crimini mushrooms, sliced

1/2 bunch of black kale, stems removed, roughly chopped
2 tbsp sesame seeds

Dressing:

2 tbsp almond butter

2 tbsp tamari 

1 tbsp coconut cream

1 tbsp coconut sugar

1 tsp ginger, grated

1/4 cup water

1. In a medium pot, cook the soba noodles according to the box instructions. Drain, rinse in cold water, and set aside.

2. In a pan, heat the coconut oil over medium-high heat. Add the broccoli, mushrooms, and kale and sauté until just cooked.

3. Meanwhile, prepare the dressing. In a jar with a lid, add all the ingredients and shake until combined.
4. Pour the dressing onto the veggies, and then add the cooked noodles and heat until warm.

5. Top with sesame seeds before serving.

http://thepurelife.ca/15-minute-soba-noodle-bowls/

Tofu Scramble with Kale and Sweet Potato Hash

Yield: 4 servings

1 large block extra firm tofu 

3 sweet potato, sliced into rounds
1 red onion, sliced into wedges lengthwise

4 tbsp olive oil, separated

1 tsp maple syrup
1/2 tsp dried basil

salt and pepper

1/8 tsp ground turmeric
2 tbsp fresh parsley, chopped

1 large bundle kale, chopped

1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. Wrap tofu in a clean towel and set something heavy on top (such as a cast iron skillet) to press out excess moisture.

3. Toss sweet potatoes and red onion with 2 tablespoons of oil, maple syrup, basil, and a pinch each salt and pepper. Toss to coat. Bake about 25 to 35 minutes, stirring at least once, until sweet potatoes are fork tender and onions are brown and caramelized. Remove from oven and set aside.

4. While vegetables are roasting, place pressed tofu in a bowl and use two forks to crumble into small pieces. 

5. When potatoes and onions are almost done cooking, heat a large skillet over medium-high heat. Once hot, add 1 tablespoon of oil and tofu. Sauté for 5 minutes, stirring occasionally, to dry and brown the tofu. Season with turmeric, fresh parsley, and a healthy pinch each salt and pepper. Remove from skillet and set aside.

6. Add remaining 1 tablespoon of oil to the skillet and add kale. Season with a healthy pinch each salt and pepper and toss to coat. Sauté, stirring frequently, to wilt the kale, about 3 to 4 minutes.

7. To serve, divide the kale between 4 serving plates, top with roasted sweet potatoes and onion, then tofu. For extra flavour, season with hot sauce and serve with a generous spoonful of hummus (optional).

8. Best when fresh, though leftovers keep covered in the refrigerator for 2 to 3 days. 

http://minimalistbaker.com/roasted-sweet-potato-kale-breakfast-hash/