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 Post subject: Falafel/Shaved Brussels/Quinoa Bowl and Pickled Kale Stems
PostPosted: Thu Apr 18, 2013 7:43 pm 
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Little Falafel balls drizzled with tahini, on a mix of shaved Brussel Sprouts, garlic/onions and seitan chunks flavoured with cumin/corriander/fennel mix and bit o lemon, over quinoa. The white blobs are tofu riccotta.

I can see now it needs more colour but red peppers were crazy expensive when I was shopping so I made do with just green. It was so good, I made the exact same thing the next day.

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Pickled Kale Stems...par boiled to tender and fridge pickled with a spicy sweet vinegar. Great cut up in salads or just snacking right out of the jar.

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Next time I will clean the cutting board first lol.


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 Post subject: Re: Falafel/Shaved Brussels/Quinoa Bowl and Pickled Kale Ste
PostPosted: Thu Apr 18, 2013 8:33 pm 
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Lubes With Earth Balance
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I want that bowl!!


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 Post subject: Re: Falafel/Shaved Brussels/Quinoa Bowl and Pickled Kale Ste
PostPosted: Thu Apr 18, 2013 9:09 pm 
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Seagull of the PPK
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what a great idea with the kale stems! i always feel bad dumping them.

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 Post subject: Re: Falafel/Shaved Brussels/Quinoa Bowl and Pickled Kale Ste
PostPosted: Thu Apr 18, 2013 11:40 pm 
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Emotionally Allergic to Dairy
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I love that kale stem idea! Is that tomato and jalapeno in with them?

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 Post subject: Re: Falafel/Shaved Brussels/Quinoa Bowl and Pickled Kale Ste
PostPosted: Thu Apr 18, 2013 11:41 pm 
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Awesome!


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 Post subject: Re: Falafel/Shaved Brussels/Quinoa Bowl and Pickled Kale Ste
PostPosted: Fri Apr 19, 2013 12:12 am 
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Has Isa on speed dial
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Whoa. I'm intrigued by the kale stems. I feel like I should be doing something with them, especially since the price of kale has seemed to have shot up around these parts. What a cool idea!


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 Post subject: Re: Falafel/Shaved Brussels/Quinoa Bowl and Pickled Kale Ste
PostPosted: Fri Apr 19, 2013 12:28 am 
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the kale stems have red and green jalapenos, garlic slices, peppercorns, salt, sugar and vinegar but you could easily put some sun dried tomato in there as well.

As long as the they are not the super thick kale stems, it works really well. I tried some with some later season giant kale stems and they were just too chewy. The early season to mid season stems worked perfectly.

I was motivated to find something to do with the stems of 2-3 bunches a week of excess kale stems and this worked perfectly: I must of made 15 batches over the course of summer/autumn last year.

They really exceeded all my expectations for taste, flavour and crunch. I just kept reusing the same old vinegar mix (with added seasoning each time) over and over too so it ends up being really cheap.


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