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Bean and Kale Scramble
adapted from CalciYum by David and Rachelle Bronfman

1 medium onion, finely chopped
1 cup (170g) of cooked white beans (e.g. great northern, haricot, cannelini etc.)
1/8 cup (25ml) chopped dill (I usually use 2 tsp. of dried Italian seasoning instead)
2 1/2 cups (65g) chopped kale
1 tbsp freshly squeezed lemon juice
One and a half tbsp water
1 tbsp soy sauce
1/2 tbsp prepared mustard (optional)

Sauté the onion in the oil over a medium heat for 3 minutes. Add the beans and dill and cook for a further 3 minutes. Add the remaining ingredients and sauté for 5 more minutes, stirring occasionally.
Recipe Serves 2

Note: This is a very nice way of serving calcium-rich beans and greens together. I serve it hot, but it can also be served cold.