Kale Chips + Garlicky Greens with Pasta from Color Me Vegan

We’re onto a new VegCookbook!  If you missed it, this month’s VegCookbook is Color Me Vegan by Colleen Patrick-Goudreau.  I tried two recipes from it last week:

Kale Chips

My advice: follow her directions.  The recipe said to thoroughly dry the leaves, I didn’t, and it took forever for them to crisp. The recipe said to take out the ones that are already crisp so they don’t burn. I didn’t. They burned (a little). That said, they were very tasty.

I put the recommended nutritional yeast and a little chili powder on them. Next time, I’ll follow the directions!

kale chips

Garlicky Greens with Pasta

This recipe reminded me of a recipe for Fettucine with Greens and Garlic that I love from a 1997 cookbook, Debra’s Natural Gourmet Cookbook, so I kinda combined the two recipes.

  • I used two bunches of red chard, and one bunch of green chard, rather than the recommended broccoli rabe (my grocery store doesn’t carry it), or the mustard or dandelion greens (too spicy for me).
  • Instead of 4 cloves of garlic, I used a whole head of garlic.
  • When it came time to sauté the garlic, I also added a can of drained and rinsed kidney beans.
  • I didn’t include the 1-2 teaspoons of basil leaves ’cause basil is pricey this time of year, and I didn’t have any use for the rest of the basil bunch.


Garlicky Greens with Pasta

VegCookBook Club Story Swap

Because this week included two different months, folks made dishes from our January VegCookBook, Crazy, Sexy Kitchen, and our February VegCookBook, Color Me Vegan.

Color Me Vegan

Crazy, Sexy Kitchen

What did you VegCook this week?

6 responses to “Kale Chips + Garlicky Greens with Pasta from Color Me Vegan

  1. OK, I finally posted about the three dishes I made over the last week; Cajun Red Beans and Rice, Peanut Pumpkin Soup, and Shredded Brussels Sprouts with Apples, Nuts, and Tofu:

    • Hi Elisa ~

      The Cajun Red Beans and Rice & Peanut Pumpkin Soup look yummy. I made the Shredded Brussels Sprouts with Apples and Pecans this weekend. I liked it, but there was some kind of bitter flavor. I think it was the lemon juice.

  2. I’ve had the flu all week but managed to make Quick Curried Swiss Chard, Coconut Rice and Blueberry Buckle.

    • Hi Kelley,

      I’ll definitely add a Post-It to the Coconut Rice. I loved the Coconut Rice recipe we made from the Inspired Vegan by Bryant Terry last year. The Blueberry Buckle looks sooooo good. I had trouble capturing the purple color of the Linguine with Purple Cabbage recipe I made this week too.

  3. Britt, given my tastebuds, I’d guess the pecans made it bitter…I just don’t really like ’em. Try it next time with different nuts!

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