Beans and Kale Soup

INGREDIENTS

• 1 pound kale  
• 1+ cup of rinsed beans              (I've used it with white or black-eyed beans. It will just be a bit dark if you use just black beans. Maybe you can mix in some white beans too)
• 1/4 cup olive oil
• 1 medium yellow onion, small dice
• 1 1/2 cups water or low-sodium vegetable or chicken broth
• salt
• pepper
• tomato paste or sauce (as much as you want)
• parsley (if you want)

INSTRUCTIONS

1. Cut the kale into bite-size pieces; set aside.
2. Boil the beans and onion in a heavy-bottomed pot for about an hour, or until the beans are soft.
3. & 1/2. If you want to make it more colorful, you can add sliced carrots. 
4. Add the kale, salt, pepper and oil. If you want add the tomato paste/sauce. Cook, stirring occasionally, until the leaves are wilted and the mixture has come to a simmer. Continue to simmer, stirring occasionally, until the kale is tender and the broth has thickened slightly, about 5 minutes more.
5. Remove from the heat and stir in the parsley. Taste and season with salt and pepper as needed.

The credit for this goes to: Danai Koutra

[Modified based on:  http://www.chow.com/recipes/14157-braised-white-beans-with-chard]

50 גוונים של כתום: מתכוני בטטה צמחונים http://www.ynet.co.il/articles/0,7340,L-4421104,00.html

Vegan Waffles

Ingredients:

2 cups all-purpose flour
1 cup whole wheat flour
2 ½ cups soy milk
2 Tbsp. canola oil
¼ cup brown sugar
1 tsp. baking powder
¼ tsp. salt

Preparation:

1. Plug your waffle maker in and start preheating

2. Mix all the dry ingredients together, then add in all the wet ingredients

3. Once you are happy with the batter, pour it in your waffle maker evenly and slowly.