If you like food, we'll get along *^_^*
Today’s post is a 2 in 1…
Just the kimchi soup on it’s own is already delicious but once it a while I use to it make something a little bit more filling like this grilled smokey tempeh with lentils and rice filling bowl.
Two very simple, fully vegan recipes that can save you some precious time in the kitchen and keep you healthy and happy *^_^*
Bon Appétit!
…
“Eat your greens or you wont have any desert!”
…probably a sentence everybody heard a few times during their childhood. I don’t remember being over difficult to feed as a child, beside the terrifying grilled white cod filet with tomatoes my mom used to make (I still have nightmares about it, true story), so I was happy (most of the time) to eat my greens.
Kale was introduce to my diet much later in life. I do not recall my mom or dad buying any but, back then, the trend was more to eat spinach and I clearly remember the creamed spinach side dish my mom used to make. Let me tell you… THAT was insanely delicious and now that I think about it, I’ll have to ask her for the recipe next time I see her.
You could probably make this soup with baby spinach as well. Why do I say baby and no regular spinach? Only because I’m thinking the bitterness of the fully grown spinach might be a little bit too overpowering for the humble and light taste of this soup. While you can still try, I’m thinking that by trying to cover the bitterness, you might feel the push to add more salt and we all know by now that salt is a big no no for our dear arteries.
You can rock this soup in about 1:30 maximum and that’s with the prep included. For those busy and lazy week nights, a comforting soup made with real and a small amount of ingredients is always welcome.
Bon Appetit!