This kale casserole hasn’t even been in my blog plans. And not because of it’s “horrible” taste (it’s actually delicious), I just acknowledge that it’s not meant to be posted. First time I cooked it, it was surprisingly tasty and definitely worth remembering. So, I decided to prepare it once again, list all the ingredients and make photos.
Well, doing all those three things were impossible with this kale casserole! I don’t know why, but every time I had started cooking it something went wrong. I forgot to write down ingredients countless times, or the recipe disappear in some mysterious circumstances. I even left one in my home town and forgot to bring it back. Few casseroles later, I finally managed to write this recipe down. But then the photo issue came to the picture.
Because good, natural light in autumn is a really though and tricky thing to get, taking photos of casserole was quite a challenge. And when I said to myself that this time is the last attempt (no more writing things down, no more photos), it happened. There it was, everything I needed at right place and time. Light, ingredients, camera. Kale casserole finally was captured.
And that the end of kale casserole story. Thankfully, I didn’t give up and I never forget this delicious recipe.
It may seem like a quite simple dish and truly it is. Kale, potatoes, bell pepper, onion and zucchini. But the sauce add this twist that makes us want to have another bite, and another, and… cooking this kale casserole one more time.
with potatoes, pepper
and cashew sauce
about 7-8 potatoes (800g)
1 tbsp canola oil
small zucchini (200g)
1 red bell pepper
3 kale stalks
1 large onion
½ cup cashews
1 cup soy milk
2 tbsp red vinegar
2 cloves garlic
1.Pell the potatoes and cut them in medium size pieces. Mix with canola oil in baking dish. Season with marjoram, salt and pepper. Bake in 200C/400F for about 35-40 minutes.
2. Cut zucchini lengthwise, than again each half lengthwise one again. Slice it in 1 cm pieces. Cut bell pepper in big pieces. Slice onion.
3. Shred kale, removing stems.
4. Grind cashews to w powder. Add milk and blend. Add chopped garlic. Add vinegar and blend it again. Season with salt, pepper and soy sauce.
5. Add prepared vegetables to baked potatoes. Sprinkle with salt and pepper. Mix it well. Pour sauce on it. Bake in 180c/360F for about 20 minutes, until veggies are soft.
protein: 12,2 g; fat: 10,5 g; carbohydrates: 61,5 g, fiber: 7 g;
iron: 4,6 mg; calcium: 184,5 mg; zinc: 2 mg