Recipe alert!!!

Recipe alert!!!

Roasted Kale and Tomato
Spicy Veggie Taco

Lets face it. I love food. 

Its amazing! It sustains human life force.

So why not eat something that is right from our earth!

Roasted Kale and Tomato

  1. Pre Heat Oven 375.

  2. Get some kale! Cut some Tomato’s!

  3. Put it on a baking sheet.

  4. Lather it ( but not too much!) in Olive Oil.

  5. Slice Some TEENY TINY pieces of garlic. Put it on top!

  6. Sprinkle with spices such as LEMON PEPER!!! OMG I LOVE THAT STUFF!!

  7. Sprinkle some SALT AND PEPER!

  8. stick it into the oven for about 10-15 minutes depending on how crispy you want the kale.   


Sautee Garlic and sweet onions in some butter or butter substitute

if you are vegan, Try Coconut oil!

Cook for about 5 minutes with a low flame.

 Add a little more butter and add some red and green peppers!

Add a spicy pepper such as Jalapeno.  Remember not too much! PLEASE!

Sprinkle veggies in pan with salt, pepper, cayenne pepper, and I like a little Adobo.

After Veggies are soft add one can of organic chopped tomato and one can of organic vegetarian refried beans.

Stir and Cover lightly with low flame for about 10 minutes or until everything is mixed well and hot.
Garnish with Cilantro and lime.  Add Organic Corn Taco Shells to dip instead of Corn Chips.



MIchelle Deangelis is a Pianist, singer, songwriter, pipe organist, Uke PLayer, Mom, animal lover, food lover, and all things beautiful in life.

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