-2 cups tomato pasta base sauce
-1 red onion, diced
-1 garlic clove, crushed
-1/4 cup fried tempeh, cubed
-1/4 cup cooked lentil, quinoa mix
-A dash of balsamic vinegar
-1/4 cup parsley, chopped
-1 tbs. olive oil
-Salt and pepper to taste
In a small to medium saucepan, heat the oil and sauté the onions and garlic, then adding in the tempeh. Stir until all golden brown.
Add tomato paste and all other ingredients, but not the vinegar. Place lid on, bring to boil, then stir, reduce to a low simmer, add balsamic, stir and simmer on low for 10-15 minutes.
-1 bunch rinsed kale, sliced
-2 cloves garlic, crushed
-Green olives, sliced
-2 tbs. Extra virgin, cold pressed Olive oil
-1/2- 1 tbs. apple cider or balsamic vinegar
-Salt to taste
In a small bowl put together 1 crushed garlic clove, apple cider vinegar and 1 tbs. olive oil. Put to the side.
In a small saucepan, use the other tbs. of oil with 1 clove of garlic, and salt.
Place on a medium heat and place the kale in, keep turning so kale doesn’t burn.
Keep tossing until slightly cooked through.
Remove from heat, place in bowl and drizzle with vinegar, oil mix and serve.
Add more salt if needed.
Serve pasta sauce over garlic kale and enjoy!