Hi friends! Have you heard of a website called Fat Free Vegan Kitchen? Well it’s def. one of my favorites!! The women who runs the website makes the most delicious recipes and since I try to lean more towards vegan recipes than just vegetarian it is a great resource.
When Kev and me first got married I did not know how to cook. My mom is an amazing cook and she always cooked all our meals for me and my sisters. There really was not a need to learn until I left home. So in the begining months of moving to hawaii, being a a tight budget, newly married and not knowing how to cook we ate our fair share of hamburger helper. Yuck. The thought kinda grosses me out now but when I saw this recipe it reminded me of a delicious, grown up and healthier verison of it.
Kev and me both loved it- it was so delicious and look forward to the left overs for lunch today. I mean I really can’t hate anything with kale in it. Mmmmm!! I did brown some ground beef for kev to put in his. I realized I hadn’t cook meat for him in weeks. Whoops. He’s a good sport.
2 cups whole wheat macaroni
1 onion, chopped
1 15-ounce can tomato sauce
1 1/2 cups water
4 teaspoons chili powder*
1/4 teaspoon chipotle chili powder
10 ounces frozen corn kernels
1 16-ounce can pinto or kidney beans, rinsed and drained
5 cups thinly-sliced kale (thick stems removed before slicing)
salt and pepper, to taste
Cook the pasta in plenty of boiling water until tender. Drain. SautÃ© onion in a large non-stick pot until translucent. Add remaining ingredients, as well as cooked pasta. Simmer for 15 minutes, stirring occasionally. Serve hot.
You can adjust the about of chili powder, salt and pepper you add. I know I added more chili powder to fit my tastes.
*Recipe originally from Fat Free Vegan Kitchen
* Picture by Kev of course!