First Harvest Meal, 2011: Kale Chorizo Stew

The first meal from the garden is always an exciting event.  Today, the Red Russian Kale seemed to have enough large leaves to harvest, so harvest it, I did.

Last year, the kale didn't do very well.  The weather went from hot and wet to cold and wet to more wet, and it languished.  It still tasted terrific, though, and Tae and I ate all of it raw while standing over the container in which it grew.

This recipe is more of an assembly guide than it is a proper recipe.  The quantities of each ingredient are totally up to you, and you can add as you wish.  We were out of onions, so there was no onion.  If I had more kale, I certainly would have added it.  The vegan chorizo isn't shown, but here were all the other the ingredients.

I make my own chorizo, vaguely using the chorizo recipe from 'Viva Vegan' as my guide.  'Viva Vegan', is one of the best vegan cookbooks EVER, and I've tried a lot of recipes.  I mostly use them as inspiration and wander off on my own, but it has many, many interesting places to start.

If you don't have your own seitan chorizo on hand, I would recommend the 'Chipotle' sausage from Field Roast.  It was my favorite 'sausage' until I started making my own.

I used fresh corn and used the cobs to start a stock for the stew.  If you have to use frozen, skip the step making the broth and head straight to the Massels.  You might want to add an extra cube if you don't make the quick stock. Without the stock-making step, this recipe only takes 15 minutes or so to make.

As an option on this, try baby bok choi or gai lan (Chinese broccoli) in lieu of the kale, and mix in  1-2 tsp of miso paste right before serving.

Kale Chorizo Stew

serves 4

1 Tbs olive oil

2 cloves garlic, minced

4 c water

2 Massels vegan broth cubes

2 ears of fresh corn

Red potatoes, diced
1 bunch kale, cleaned, stemmed and chopped

3 carrots, diced

mushrooms, cleaned and chopped

corn from the ears

6-8 oz vegan chorizo, diced

Using a sharp knife, remove the kernels form the fresh corn and reserve.

Heat a 6 qt pot

Add olive oil and saute garlic for 30 seconds

Add corn cobs and Massels cubes

Add water

Bring to a boil, reduce heat and simmer 10-15 minutes

Remove cobs and toss in the compost pile

Add kale and potato

Cover, bring back to a boil

Reduce heat and simmer 10 minutes

Add corn kernels, mushrooms, carrots and chorizo.

Cover, bring back to a boil

Reduce heat and simmer 5minutes

Check veggies for doneness

Serve with a sprinkle of chile flakes if desired.  

In the photo above, we served the stew with home made kamut bread and a sprinkle of Daiya Pepper Jack vegan cheese.  And chile flakes, of course.  They go on everything...