Amazing response to the last post on the hyper flavoring of processed food. I love it when we get all riled up! I’ve got another zinger ready to post, but before I did that I wanted to tell you about our dinner this evening.
It all stared with Susan Voisin of Fat Free Vegan’s release of her Sri Lankan Kale recipe. My friend and Plant-strong buddy Quinn and I made it and liked it. A lot. But a few short weeks later, Quinn came prancing into my house talking about how she made some key additions to Susan’s recipe and really hit it out of the ballpark.
And this is coming from a woman who, 5 years ago when I first met her, considered a bowl of cold cereal dinner and never cooked. Ever. At least that’s the story she told.
Based on how she reworked this recipe, I think she was lying.
Holy mother of all good things. This is a keeper.
I decided to double the recipe, ’cause that’s how I roll. My husband, daughter and I finished off the entire huge pot in one dinner.
Guess I’ll have to make this again next week.
Quinny’s Sri Lankan Kale with Black Beans and Sweet Potatoes
1 med (red or white or yellow) onion, chopped