Kale Bruschetta
Kale Bruschettan is a dairy free, lacto ovo vegetarian, and vegan recipe with 1 servings. For
Garlic Lemon and Quinoa Stuffed Peppers With Pine Nut Parmesan
Ingredients
- 1/2 Cup dry quinoa (soaked for 6 to 8 hours)
- 2 yellow bell peppers
- 1/2 bunch of broccoli rabe, such as Andy Boy broccoli rabe
- 1 Cup filtered water
- 1 Cup cooked cannellini beans
- 1 Tablespoon freshly squeezed lemon juice
- 1 Tablespoon extra virgin olive oil
- 1 garlic clove, grated
- 1/2 Teaspoon dried basil
- 1/2 Teaspoon fine sea salt
- a few dashes black pepper
- 1/4 Cup pine nuts
- 1/2 Teaspoon lemon zest
- 1/8 Teaspoon fine sea salt
- 1/4 Teaspoon nutritional yeast
Instructions
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