I see examples of food misconceptions on an almost daily basis. I am often asked “what do vegetarians eat?” and my answer is always the same “anything I want, as long as it didn’t have a face”. I say this jokingly, but seriously, no food with a face. This still leaves endless possibilities in the kitchen. Seasonal cooking is a standard in my house – in the summer, my garden and the Farmers Market provide 90% of what i need for daily meals.
I have gotten creative in my cooking over the last decade and have made some impressive dishes just from items that I have in my fridge. Many vegetarians tend to fill up on carbs (pasta, breads etc) to feel satisfied. I have learned over the years that there are many other ways to feel satisfied. Tonight, I created something so tasty, filling, and delicious that I had to write about it.
I am leaving for a long weekend to the west coast on Saturday and wanted to use up the beautiful shittake mushrooms and artisan kale that I bought a few days ago – knowing full well that my mother (who is house sitting for me) wouldn’t have the first clue what to do with them. So rather than let these delectable lovelies shrivel up in my fridge, I decided to pull them out and whip them up!
I’m calling it … Garlic mushroom kale toss.
Here is what you will need:
1) Desired amount of Artesian Kale (like this variety better because it isn’t so dry and the stems are much smaller) – I used a medium bunch and cut off the bottom stems, and chopped the rest.
2) 6 – 8 Shittake Mushrooms – sliced and divided in half
3) Garlic (2 cloves crushed)
4) 1/2 cup milk (or soy milk or almond milk)
5) 1 heaping TBSP sour cream
2 TBS butter
1 TBS flour
3/4 cup Shredded mozzarella & provolone (1 full cup for a cheesier sauce)
Udon Noodles (packaged)
Heat up 2 – 3 tablespoons of olive oil in a deep skillet – toss in the garlic & 1/2 the mushrooms and let them sauté for 2 – 3 minutes – toss in the kale – sprinkle with a dash or two of Kosher Salt for added flavor. Once the kale softens (3 – 4 min) remove the mixture from heat and put aside in a heat resistant bowl.
In a blender: blend the milk, sour cream and remaining half of the shittake mushrooms
In a Saute Pan: Melt butter completely, add flour and heat for 1-2 min (do not let the mixture brown) – pour in the mixture from the blender and heat for another 1 – 2 minutes – add the cheese and stir until the mixture is hot and smooth (4 minutes or so) – add a pinch or two of Kosher salt to taste.
Put the kale mixture back into the saute pan along with 1 package of prepared udon noodles and heat for 2 minutes – add desired amount of cheese sauce – stir until well combined and SERVE!
This whole process only took me about 20 minutes – such a great week night meal!!