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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Bund | Kale |
| 1 mittel | Red or yellow onion, 1/2" dice |
| 6 | Cloves of garlic, peeled and sliced |
| 1 klein | Dried red chilli, seeded & chopped -or |
| 1/2 Teelöffel | Chili flakes, this really isn't too hot, the soup needs it! |
| 1 | Bayleaf |
| 1 Teelöffel | salt |
| 4 mittel | Red potatoes (about 1 lb), scrubbed, 1/2" dice |
| 2 Teelöffel | Nutritional yeast (opt) |
| 7 Tasse | Water or stock |
| | pepper |
| | Nonfat yogurt (Horizon brand is great, a lot like sour cream) |
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For everyone who is fighting off the winter's end germs and illnesses, here's a good Nf soup adapted from the Greens cookbook:
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 burritos.
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