Guess whose entire family has become vegan and gluten-free. You guessed it: mine! Of course this introduces a couple of challenges. One is that it seems that just about every vegan recipe has over 10 ingredients, and as you know, I only do 4! Secondly, I don’t really like vegetables. (Did I actually admit that?) So I decided to take up the challenge and came up with this savory Kale, Tomato and Rice soup. It’s 5 ingredients, but that’s pretty amazing for a delicious vegan recipe.
Here’s what you’ll need:
2 cans of lite coconut milk
1/4 cup of red curry paste by Thai kitchen (this paste is rich in flavor but not too spicy.)
1 can of diced tomatoes (very slightly puréed)
4 unpacked cups of dark green (jewel) kale torn into small pieces (minus the stems)
1 & 1/2 cups of cooked white rice
Combine all ingredients except rice and bring to a boil. Reduce heat and cook for a few minutes until kale is tender. Stir in cooked rice and 1 & 1/2 to 2 teaspoons of garlic salt. (Serves 6)
*I serve this soup with Udi’s Gluten-Free French Bread. (Not too bad, especially if you toast it a bit.)
Looking Back
A couple of years ago I shared a Vegan Gluten-free Pizza recipe that is super delicious even for non-vegetable lovers:) This pizza calls for pesto, and if you want to make your own fresh pesto, check out Pesto Perfecto.
What’s the difference between vegan and vegetarian anyway? Vegans eat no animal products, while vegetarians don't eat animals, but may eat products that come from them (such as dairy and eggs).
