My family recently discovered Veggie Grill, a 100% plant-matter burger place. That’s right – burgers made from plants. While my little brother remains loyal to MacDonald’s, the rest of us have come to quite like the interesting, healthy, and guilt-free offerings served in pretty good depth of selection at our local Veggie Grill. Besides the veggie burgers, they also serve items such as a quinoa salad (my dad saw this on the menu and wondered, “what’s quinoa?”), soups, and several “Kale Style™” options that are basically a hot vegetarian patty on a bed of kale and lettuce, garnished with some tomato slices and artfully applied condiments for flavor. I’ve had the “Kale Style™ Bayou Chick’n” several times now, and I find the plate full of kale and vegetarian protein quite satisfying and a great lighter, yet still filling alternative to the sandwiches. For those who’d prefer to avoid all the carbs of a huge bun, “Kale Style™” is a good way to go.
Being the DIY kind of girl I am, it wasn’t too long before I was itching to try making a sort of “Kale Style™” entree myself at home. Not to infringe on any copyright of Veggie Grill, I have dubbed my homemade kale platters, “Kale Platters™.” Copyright 2014 True Healthy Me, all rights to mixing up a bunch of veggies on a plate reserved. In preparation for the recipe, I bought a massive package of kale at the grocery store, so I had enough to make two different plates of kale and other wholesome things. And I STILL have an army of leafy greens occupying my fridge…guess I’ll be eating kale platters for the next week or two…or seven…
Really, kale is a great vegetable to incorporate into your diet in copious quantities. It’s low in calories and sugar, but high in vitamin A and C. As it has a low glycemic load, it keeps you full long after eating it. Unfortunately, this saintly vegetable is a bit hard for most people to stomach all by itself. So in these Kale Platter™ recipes, I’ve paired it with healthy and delicious ingredients to add flavor flair and make a plate full of greens into a balanced, filling, and nutritious meal! Try both fantastic flavors: Italian Breakfast Bonanza Kale Platter™ and Mexican Meatless Bliss Kale Platter™. Or maybe you’ll be inspired to create your own! (Just be sure to call them something else; you wouldn’t want to infringe my copyright. 🙂 )
Kale Platter Recipe #1: Italian Breakfast Bonanza
A breakfast salad that deserves a “bravo!” Made with the perfect balance of protein and fiber for fuel and fullness, vitamins and minerals from the veggies, and a splash of flavor from the pesto, this recipe is a super start to your busy day.
- 2 cups fresh, washed baby kale
- 5 cherry tomatoes
- 1 tbs almond slices
- 1 slice Muenster cheese
- 1 egg
- 1 tbs pesto
Directions: Place kale on desired serving plate. Add cherry tomatoes in whatever arrangement you choose, and sprinkle almond slices over kale. Place one slice of Muenster cheese in the center of the plate, on top of the kale.
Spray a small pan generously with nonstick cooking spray. Cook one egg over-easy style in the pan. When egg is done cooking, place it on top of Muenster cheese. Garnish with pesto.
Kale Platter Recipe #2: Mexican Meatless Bliss
This recipe stays truer to the form of its inspiration, Veggie Grill, as it is made with no animal products. However, flavor is not absent from this plate packed with plant-based protein crumbles, fresh and sautéed veggies, and sultry salsa! I enjoyed mine with spinach tortilla strips like a taco salad. Except it was clearly far superior to a taco salad, being a Kale Platter™. 🙂
- 2 cups fresh, washed baby kale
- 1/4 of an avocado, sliced
- 1 Rudi Bakery brand gluten-free spinach tortilla
- 1/3 cup Lightlife brand Smart Ground Mexican Style Seasoned Veggie Protein Crumbles
- 1 cup Mexican-style vegetables (I used a mix of sliced red and green peppers and onions)
- 2 tbs salsa of choice (I used Salsa Lisa brand medium homemade recipe salsa)
Directions: Place kale on desired serving plate. Distribute avocado slices evenly across bed of kale. Warm the tortilla in the microwave and tear it into strips. Place strips to the side of kale and avocado.
Begin to sauté your veggies (I used the technique from this helpful video on Youtube by Wellness Forum Foods about how to sauté vegetables without a drop of oil.) Once the veggies have cooked a few minutes, add the protein crumbles. Cook until veggies have browned a bit and protein crumbles have been cooking for a few minutes.
When veggies and protein crumbles are done cooking, remove from heat and place on top of kale and avocado. Drizzle with salsa of your choice. Olé!
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