vegan recipe Spicy Thai Kale and Garbanzo BeansHere is a vegan recipe for you to try this week. Spicy Thai Kale and Garbanzo Beans is one of my favorite non-Mexican ethnic recipes. Mexican food is my absolute favorite, but I’m trying to branch out and use more Thai and Indian dishes. This is one of my favorites! Give it a try and let me know how you like it. Don’t just feed your body … nourish it! This recipe is from “Whole Food American Favorites.”

Spicy Thai Kale and Garbanzo Beans

1/2 cup short grain brown rice
1 onion, finely chopped
1 tablespoon minced fresh ginger
1/2 cup canned or bottled diced green chilies
8 oz. kale, finely chopped (about 1 bunch)
1 cup water
2 cups chopped cremini mushrooms
2 cups cooked garbanzo beans
2 teaspoons chili powder
1 14-oz. can crushed tomatoes
1/4 cup natural unsalted peanut butter
Sea salt

Boil 1 cup water in a small saucepan. Add rice, cover, lower heat, and cook until tender, about 25 – 30 minutes.

Water sauté onion and ginger for 3 minutes. Add green chilies, chopped kale, and water. Bring to a boil, lower heat to medium, and cook 5 minutes.

Stir in mushrooms, beans, chili powder, and tomatoes, and continue to cook until kale is tender.

Stir in peanut butter. Salt to taste.

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April Ashcroft
April Ashcroft is a nutrition coach and cooking consultant. She has a passion for teaching others how to gain optimal health through plant based nutrition. She began teaching cooking classes in 2004 through the Dixie State College Community Education program. In 2005 she co-founded the Vegetarian Society of Utah and continues to serve on the board of directors. In 2007 she created Health 4 Life Cooking classes and teaches private classes monthly. She is also available to teach for your church, business, or civic group. In 2010 she earned a certificate in Plant Based Nutrition from Cornell University’s Nutrition Fundamentals on-line certification program. Since 2006 she has been a member of Dr.Furhman.com where she keeps up with the most cutting edge un-bias nutritional research and loves to share it with you! In January 2012 she joined the team of providers at The Bridge Health Recovery Center where she teaches the benefits of high nutrient plant based nutrition to help those suffering from chronic illnesses and seeking health through holistic methods. April has published two cookbooks, Whole Food Goodness and Whole Food American Favorites. Recipes in these two books are 100% vegan and are high in nutrients using only the most wholesome ingredients that you can find at most any grocery store. She lives in beautiful southwest Utah with my husband Brian and cats Benson and Baxter. She has three daughters and seven grand-kids and loves hiking, biking, swimming, water and snow skiing, and anything that involves being in the great outdoors!

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