Thursday, November 5, 2009

Veggie Fried Rice and Krispy Kale

This may not look like much, and it may not sound like much, but it's one of the best things I've made in a while. And definitely a quick and dirty meal.

I tossed the kale in olive oil, sea salt, and fresh ground pepper. Popped that into a 400 degree oven. Checked the fridge. A few days before, I moved some homemade seitan from the freezer to the fridge. I had originally made it for the Chile-Lime Tortilla Soup, which I blogged about for our group project, Cooking From 1,000 Vegan Recipes. I diced the seitan and put that on to saute. Next, I went to the freezer. Good ole Trader Joe's. What would we do without you? Grabbed a bag of Vegetable Fried Rice.

By the time I had browned the seitan with a bit of tamari, cooked the fried rice, added the seitan, and tossed it all in Sriracha, the kale was perfectly crispy, just the way I like it. This all came together in about 30 minutes, it was quite tasty, and the leftovers were even better for lunch.

1 comment:

  1. I love roasted kale. I like it "plain" but also like it with an asian twist like here. I generally do it crispier than that though.