Sunday, May 25, 2014

Soup Kitchen Craze

Early on in the day I set out to make this salad that I love.  It's called "Hail To The Kale" from Planet Organic (recipe is below).  It usually takes about 30 minutes for a normal person. 
For me however, it turned into an epic all-day cookathon, whereby I made a huge pot of vegetable soup, a massive amount of tomato based pasta sauce, and an abundantly large pot of mushroom soup, all in addition to the salad.  I started around 11am, and finally just wrapped up at just after 8pm! 
It was definitely over-kill on my part.  I think I got a little carried away.  I guess that's what happens when you only set out to cook once every couple months! 

Now, the big problem is... we don't have enough tupperware to store it all! 

I guess you know what I'll be doing tomorrow... going out and stocking up on new freezable containers to store all this soup and sauce in! 

Anyone want some? 

prep time:
30 min
total time:
30 min


  • 1 bunch Kale, chopped
  • 3 cups Carrots, grated
  • 1/2 head Red cabbage, thinly sliced
  • 1/2 cup Tamari pumpkin seeds (see method below)
  • 1/2 cup Tamari sunflower seeds (see method below)
  • 1/2 cup Flax or hemp oil
  • 1/3 cup Bragg Liquid Aminos (or organic soy sauce)
  • 5 tbsp Balsamic vinegar
  • 1 tsp Oregano, dried


  • 1 - Wash kale and chop. Be careful to rinse the leaves to remove dirt and grit.
  • 2 - In a cast iron skillet over medium to high heat, stir sunflower and pumpkin seeds. Remove from heat when they’re toasted golden brown. While the skillet is hot, add in a few drops of tamari, which will sear onto the seeds. Remove and let cool.
  • 3 - In a large bowl combine chopped kale, carrots, cabbage and seeds. Set aside.
  • 4 - In a small bowl whisk together oil, Bragg Liquid Aminos, vinegar and oregano and pour over kale mixture. Toss until evenly coated and chill 2 hours before serving. This salad keeps well refrigerated 2-3 days.
  • Makes 8-10 Servings

No comments: