I’m dedicating this recipe to my lovely lovely friend Ziuta in London who is a busy mom of two and tries SO hard to learn new things and stay healthy. I don’t know how you do it lady, but I applaud you.
I’d normally call this one Kale & Zucchini however, Ziuta refers to them as their other name (aubergines) so I will for those purposes as well.
This is such a quick recipe that you can’t make any excuses for not getting your S&*T together to make some decent meals.
I’ve made this vegan (of course) but if you’re NOT vegan you can sub in whatever protein you wish. I’d hope for your sake you utilize this recipe to implement a Meatless Monday in your home – stay heart healthy.
I have omitted onions and garlic from this as they aren’t “safe” right now in my house ~ excess gas during prep time is not ideal, so add this if you wish.
You will need a pan with a lid or a way to cover your pan.
10 large white mushrooms sliced
1 large bunch kale chopped well
2 med/large aubergine spiralized or sliced thinly, you can also use a potato peeler or mandolin to make thin strips.
1 cup chopped pea shoots
2 cups snap peas
1 tsp coconut/avocado oil
16 oz Tofurky “chicken” type protein
2 large cloves garlic diced
1 medium yellow onion diced
Heat oil in large (deep) pan over medium heat. Add onion and garlic and sautee for 3-4 minutes until they start to clarify but not brown.
Next, add kale, mushrooms and peas and cook for 3-5 minutes with lid on.
Next, add your vegan protein to basically just warm it up and brown a bit….you will have to add COOKED animal protein to this if you are using meat. DO NOT ADD RAW MEAT!!
Cook for another 3-5 minutes.
Remove from heat and add in pea shoots & aubergine.
Serve as a hot salad in bowls. This serves 4 people approximately 4oz of protein.
This is approximately 600 calories per serving…my nutrition generator is NOT working at the moment and I will update once it start accepting my new foods.