On Saturday we slept in. Can you believe it there was no hockey?! Wait, we did go to our friends’ boy lacrosse game and then to Boston Pizza for dinner later. So, not like a weekend without a rink. But before that Alex made a lazy brunch with like 15 eggs and then I headed out to the farmers market. To buy more eggs.
It was pouring rain. Seriously, is it summer yet where you live?! El Niño definitely left us. It was like +14C. No wonder I was in bed by 8:20PM cuddling with a cup of tea. Not with Alex. And not before a glass of wine. Welcome to Saturday nights of a 34 year old with 10 years of parenthood behind my back. Who really gives a shit what your Saturdays should be like?!
I had the most restful sleep after total LOL-ing with Ali Wong: Baby Cobra. As an immigrant myself, our twisted minds could be friends.
Anyways, before I left to the farmers market I came across a post on Bloglovin. That is where you read all blogs including mine, in one place. I know you need to read more blogs. I’m seriously behind the masses but I just started to really dig it. I love all those suggestions below posts. Much more positive reading vs. the news. Yikes. Stupid gun rules that will never change. Moooooney. It is all about money.
So, I was reminded again to cook more plant-based mains. Health and money wise. Again, mooooooney. Because I get it – good quality humanely raised meat costs a shit load of money, my friends! Now that we are almost out of my mom’s venison and our sockeye salmon I can feel it. Ouch. No $2.89/100 gr salmon here when my boys can eat 3 lbs for dinner. It better be someone’s birthday.
But it’s so easy to cook a piece of an amazing protein…Ugh.
So, I went out and bought a bunch of kale. A bouquet. For $2.50! I get it we should eat more vegan dinners but it is damn hard to make everyone eat them and not to dirty a skillet, pot and a blender within 60 minutes. And there is usually no leftovers. And then they are not as filling as meat ones. At least for 4 of us. I told you we eat a lot. Everyone is active. I have a few go-to’s like green lentil curry, spinach lentil soup and butternut squash quinoa soup when I omit chicken. So, I am doing not bad but vegan cooking is definitely a lot of work.
So, my vegan dinner better be damn fast and require no one’s soaking and blending, like these kale tacos. 20 minutes tops with all chopping and cooking, like my other non-vegan tacos: easy shrimp tacos, Buffalo chicken tacos or grilled fish tacos with mango salsa.
And I swear, my kids will eat anything in a taco, burger or muffin form. Kale burgers – no problem; thank you, ketchup. Kale tacos – sure, mom; thank you, cheese. Zucchini muffins – yes!; thank you, chocolate chips.You should have seen my 9 year old setting up entire taco table and even making everyone’s taco. Youngest one chomped on a kale taco in 5 minutes! I told you!!! I also tested new tomato soup recipe with 2 secret ingredients and it was to die for! My original reaction was to snap photos but I often have to keep myself away from camera to keep normalcy at dinner time.
So, I took a whole bunch of kale and sautéed with a generous amount of avocado oil and young Russian garlic.
I am definitely no stranger to garlic. I assure you. Especially, Russian one. But I do not remember cooking with young garlic. My farmer Philippino lady assured me it is very mild and recommended to use the stalk as well. And she was right. It added a nice layer of flavour on top of avocado oil and salt. Yes, salt is flavour.
If you have never tried to sauté finely chopped kale with a lot of oil and garlic you must try! It is heavenly!
Before you start sautéing kale I recommend to have all your other farmers market bounty chopped and guacamole made. And/or salsa. Strawberry mango salsa would go really well.
I completely forgot about salsa for the photoshoot because I was planning to use pre-made Que Pasa. I can live with store-bought salsa but not guacamole. It gotta be homemade!
And my guacamole has nothing more than avocados, lime juice, cilantro and salt. Sometimes I add garlic. Just because that is what Ukrainians do when they make Mexican food.
The idea for farmers market kale tacos is to use anything you find at the farmers market. I used beefsteak tomatoes, radishes and kale.
On Sunday, Father’s Day, we went to Ikea and updated out dinnerware. My square white chipped plates and 3 kinds of glasses had to go. Do you like my new plates? I love them!
And my other new farmers market’s discovery, besides young Russian garlic, were fava beans. My farmer Chinese lady said to peel and stir fry them.That idea appealed to me because that will keep kids occupied for 30 minutes since I took iPads away. I will report back.
Anyways, enjoy these 20 minute vegan kale tacos! I had 2 right after the photoshoot and was full for 4 hours and then dinner time came. Again!
Why do we have to eat so much?
- 1 large bunch curly kale, stalks removed and finely chopped
- 2 large tomatoes, sliced
- 1 bunch radishes, sliced
- Corn tortillas (I love Food for Life)
- 1 lime, sliced
- 3 tbsp coconut or avocado oil
- 3 large garlic cloves, minced
- 1/2 tsp himalayan pink salt
- 3 avocados
- Handful cilantro, finely chopped
- Lime juice, to taste
- Salt, to taste
- Prepare all vegetables. Make guacamole.
- Preheat Preheat cast iron skillet on low heat and swirl 2 tbsp oil to coat. Add garlic and cook for 1 minute, stirring occasionally. Start adding kale in handfuls and stirring continuously. When first handful of kale has wilted, add another one. You will end up with a skillet of sautéed kale. Add remaining 1 tbsp of oil towards the end, sprinkle with salt and stir.
- Make a taco bar and let everyone assemble tacos as they wish.