Not your mama's casserole! This one is a crunchy, spicy, flavor filled dream!
It's super simple. Seriously, just take my word for it. I won't over complicate it- so I'll just get right to it!
First things first! Since I added there is a Low Carb + Vegan option...
I'll go ahead and share those now. (I've tried all of these: low carb version and low carb vegan version, and non low carb vegan version that I've made for years. Their all good!)
For Low Carb: replace the rice with cauliflower rice. Leave off the tortilla chips topping.
And add slices of avocado.
For Vegan: Sub black beans for meat. Sub shredded cheese for cashew cheese sauce.
For Low Carb Vegan: Sub black beans for chopped zucchini (1 cup) and replace shredded cheese for cashew cheese. Sub rice for cauliflower rice. Leave off the tortilla chips & add avocado slices on top.
Notes: I put 3/4-1 cup of salsa because this truly depends on the type of salsa you are using. I use a creamy thicker salsa, I wouldn't suggest a watery one although it still would work just use less. Add it in slowly to see how much you will be needing. You might end up needing more. I use Trade Joe's double roasted salsa. I love!
Baking time could be more depending on some factors, so keep it in an extra 5 minutes if you want it more crispy on top!
Recipe By: Krysten Jorgensen, The Daily Kale
Please tag me on instagram @TheDailyKale #TheDailyKale, if you make this or leave a comment below!
Low carb, eh?
Yeah I said it. I am not gonna deny it. I am on a bit of a diet. No not the YOU SUCK GO ON A DIET, kind of diet. Nope. Just decided that- hey. I've gained some unwanted weight over the past few years. And now it's time to change focus for a bit. Focusing on VEGETABLES. And no I am not completely nixing carbs. Believe me I know their good & good for you. I have nothing against carbs. But personally, I wanted to pump the brakes a bit. Step back & really take a look at my diet as a whole. And what I noticed is I could eat a little bit less carbs in the evening & a lot more vegetables. So here we are.
Kung Pao Tofu or Shrimp. Vegan or Not. It's up to you. I sometimes do shrimp, and sometimes do tofu. Whatever I feel like. *I'm a pescatarian so sometimes I have shrimp.
THIS BY THE WAY- is a super simple & fast recipe. I made it in less than 20 minutes. Probably less than 15. But I wasn't counting. Just know that it takes a very small amount of time for a whole lot of flavor- and to be low carb? Sheesh.
By all means if you are not low carb - Add this over rice and BOOM.
But if you are low carb- try it over cauliflower rice. I didn't have any last night or I would've totally done that.
Let me know if you try this sauce! Tag me @thedailykale or #thedailykale so I can see your re-creations!
Vegan Kung Pao Sauce
Recipe by: The Daily Kale
For Kung Pao Tofu or Shrimp Meal
Yep, thats right. Vegan cheese sticks. May sound impossible- but tis not. Tis not. Because guess what- everything can be veganized I tell you! Muhahaha
...No really, it really can be. And it's actually very fun! Like for instance- this recipe! Before this- I had never ate, nor knew what a 'hearts of palm' was. (It's basically a palm tree, mind you). But now, I do! & now you do too. Agh, all is well in the world again.
Now I will stop all this non sense and get right into the recipe.... :)
What you will need :
It's that time again! Time for warm soups & carbs :) Haha. Just cause it's warm and comforting doesn't mean it can't be healthy! It most def. can be healthy- & it will be! I'm not feeling well today so this chili is really making things a lot better. I also am almost finished with some other soup recipes that I of course will be sharing with you soon ! For now- enjoy ya'll!
The Daily Kale's Simple & Spicy Vegan Tempeh Chili
What you'll need:
Sautee garlic, onion, crumbled tempeh, spices and poblano in the oil for a few minutes. Add in all the other ingredients and bring to a boil while stirring. Once at a boil, bring down to a low simmer and slightly cover for about 40-50 minutes- Checking often. Once finished, make sure to enjoy with some yummy jalapeño cornbread muffs!
Southern Style Jalapeño Cornbread Muffs (Trust me- I'm originally from Georgia.)
I don't know about ya'll but I'm superrrrrr excited about Thanksgiving. For me, it's my chance to cook for my family and prove to them that vegan food tastes good! They shall see! I recently made a raw key lime pie for my mom on her birthday. Thankfully she loved it! I was very happy with it also. I just got back from a 2 week vacation being at home in Georgia. It was so very nice and I miss it so. But I am also thankful to be home safe. And be surrounded by all the healthy options we have here, very close. I will never take that for granted again! Believe me. Anywho. What are you planning on making for Thanksgiving? I've got a full on list. Let me tell you. I am super excited for the dishes to come. And I'll be posting all the recipes and pictures of everything. I am not the most traditional for thanksgiving. I actually am not a fan of traditional types of thanksgiving dishes. So there will be lots of variety with what I'm making- and lots of veggies will be incorporated for sure!
Now, for the original reason of this post. Fiesta Polenta. This happened yesterday. And it was magical. I'll hope you'll try this out for yourself and put your own spin on it. There are so many ways you can go with this. I have shared my other polenta recipe before with marinara and mushroom ragu. But if you know me, I like to change things up! So that is what I did. Here ya go!
Fiesta Polenta // Recipe by : The Daily Kale
For The Cashew Cheeze:
Blend everything in a food processor. Add more or less water for your preferred consistency.
Let it blend in your processor for a few minutes so it gets even more smooth. Store in a tight lid container in fridge for about 5 days.
Sautee Kale & Black beans together with garlic powder and chipotle powder if you like it spicy. I don't add any oil to that because it doesn't need it. Your just warming those up, cause you don't want to kill nutrients in the kale by overcooking it. After you've cooked your polenta, I like to stir in spices with that as well. I usually add chipotle powder, garlic powder, paprika and black pepper.
Place the cooked polenta on the bottom of plate and spread it out. Then add on your black bean and kale mix top with tomatoes, red onion, cilantro, avocado and cashew cheese. & Voila! You've got a very snazzy lunch! My boyfriend was jealous ;)