Loved this dinner!
JL’s Kale Salad
- kale
- pickled green tomato
- yellow tomato
- onion
- coconut oil
- coconut water vinegar
- dried, unsweetened coconut
- cayenne pepper
Massage kale in coconut oil and sea salt. Set aside. Dice tomatoes and onion. Add coconut water vinegar to the kale, toss the tomatoes and onion with the kale and sprinkle the dried coconut over the salad. (No measurements, just prepared to taste)
The pasta
Spelt pasta pasta smothered in The Spicy Vegan’s Marinara Sauce and my rice cooker azuki beans and vegan parmesan cheese.
