“Cheesy” Kale Casserole (Great for Thanksgiving!)

Hello all,

Yesterday we discussed why I think it is important to leave turkeys off of our tables (on Thanksgiving and always).  You may be wondering what to make for your holiday meal instead.

This was one of the many recipes that we made during our cooking class last week and it is incredibly delicious.  Plus, it is comforting, warm and perfect for this time of year with its’ main ingredient being pumpkin.

I hope that you will give it a try and let me know what you think.

*This recipe has been modified from Fresh Creations.  For more information, check out @freshcreationssd on Instagram.

“Cheesy” Kale Casserole

(4 servings)

IMG_3301.JPG

Ingredients:

  • 2 1/2 lbs Pureed Pumpkin (*we used organic, pureed pumpkin from cans instead of whole pumpkins. The directions below are for the canned option)
  • 1 Yellow Onion (small dice)
  • 3 Garlic Cloves (minced)
  • 1 can Organic Coconut Milk (15 oz can)
  • 2 cups Kale Leaves (removed from stem and leaves cut thin)
  • 1 tbsp Fresh Sage (minced)
  • 1/4 cup Nutritional Yeast
  • 2 tbsp Extra Virgin Olive Oil
  • 1 1/3 tbsp Bread Crumbs (*we used gluten free)
  • 1 Bag of Macaroni (*again we used gluten free)
  • Salt and pepper to taste

Directions:

  1. In an extra large sauce pan or skillet, heat oil over medium heat and cook onions for 5 minutes, stirring occasionally. Add minced garlic and sage and continue cooking until onions are carmelized.
  2. While onions are carmelizing, cook pasta of choice using directions on package. Strain and set aside.
  3. Add pureed pumpkin, coconut milk and nutritional yeast to carmelized onion sage and garlic mixture. Stir/mix together. Cook 4 minutes.
  4. Add shredded kale leaves, stir everything together and let it simmer for 5 minutes. Season with salt and pepper to taste.
  5. Combine pasta with pumpkin and kale mixture.
  6. Scoop into individual ramekins or a 9×9 baking dish. Top with bread crumbs of choice. Bake for 10 minutes or until bread crumbs are golden brown.
  7. Garnish with green onion or chili pepper flakes (you can also add some tempeh bacon).

 

I truly hope that you enjoy this recipe!  Please remember that it is absolutely possible to have an amazing, and satisfying, holiday meal without consuming animal products ❤

 

 

 

SAVE THE DATES: Fall Events and Online Programs

Hello everyone,

I am super excited for Fall and for the approaching holiday season.  I have two events coming up that will help us all feel more healthy, happy and confident for those family pictures and gatherings.

The first is one that everyone, all over the world, can participate in.  I am running a “Fall in Love with Fitness” online challenge.  It will consist of short workouts that can be done from the comfort of your own bedroom (I personally love to workout in my pajamas).  It is only $25.00 for the entire two weeks and starts on November 5th!

Fall in Love with Fitness-2

The second event is for all of my local friends.  I am co-hosting a “Fall in Love with Food” Vegan Cooking Class on November 8th from 6:00-7:30pm.  During the class we will eat a 5 course meal (including wine) and will learn some basic cooking skills.  Everyone will leave with a recipe packet so that you can make these amazing meals at home (and for those holiday gatherings).  The entire evening is only $55.00/person.  *Please note that you absolutely do not have to be vegan to attend.

Fall in Love with Food

Please contact me to sign up for either one of these events.  Also, please share with anyone who you think may be interested.  I truly appreciate all of your support!