Day 10: Sunday, Oct 28 ~ Portabellas Stuffed with Pesto-Mashed Potatoes ~ Kale Salad with Olives & Pine Nuts ~

~ Portabellas Stuffed with Pesto-Mashed Potatoes ~ Kale Salad with Olives & Pine Nuts ~

Portabellas Stuffed with Pesto-Mashed Potatoes
http://blog.fatfreevegan.com/2006/06/portabellas-stuffed-with-pesto-mashed.html
*We used parchment on the pan, no olive oil necessary. Also, nutritional yeast instead of parmesan cheese, and homemade oat milk instead of soy milk, just because that is what we had on hand. :)

Kale Salad with Olives & Pine Nuts
From: the well daily’s Kale Cookbook
*We left out the olive oil, toasted the pine nuts for 5 minutes at 350 degrees.
Also, Jesse detests onions and olives - so those are on my half only. ;0 Still - he's not a salad kinda guy, but plowed right through this. :)

Kale Salad with Olives & Pine Nuts - serves 2
10 kale leaves, stemmed and cut into thin strips
4 teaspoons extra virgin olive oil
4 teaspoons fresh lemon juice
1 red bell pepper, sliced
4 tablespoons pine nuts
1/2 red onion, thinly sliced
1/4 cup sun-dried pitted black olives, diced
Salt to taste
Cayenne to taste (optional)
Directions
Wash and prep all ingredients, then juice everything and serve.
Cheers!