Today’s post is not about smoothies but here is a funny picture of Asher drinking with 4 straws.

Today’s recipe is actually for a vegan green shepard’s pie that I invented a few years ago and dammit I think I deserve an award for it. If I were to audition for a vegetarian Masterchef, it would be with this recipe. “Spectular, local, fresh, delicious!” The kale makes this dish creamy and light enough for summer but also a hearty dish for the winter.

I  love kale. It can be eaten raw, sauteed, pureed, or baked into chips. Nutritionally, it is amazing for you. It is dense with iron, has enough vitamin A, C and K for an entire day, and has more calcium than a glass of milk. I hope this becomes a favorite go-to recipe for you too.

GREEN SHEPHARD’S PIE

1 bunch of green kale
1 can of artichoke hearts in water
1 bag of frozen soybeans
1 medium onion
2 large potatoes
1/2 stick of butter (optional)
1 cup shredded Parmesan cheese (optional)

Preheat oven to 350 degrees. Peel and quarter potatoes, boil in salted water until tender (about 20 minutes). Mash then add salt and butter to taste. Dice the onions and saute in with olive oil or cooking spray for 3 minutes. Roughly tear the kale from the stems into small pieces and add to pan and sauté until wilted. Drain the artichoke hearts and slice hearts into quarters. Then add entire bag of frozen soy beans and artichokes to pan and sauté for another 5-10 minutes until greens are tender. Pour the kale mixture into a casserole dish and distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. Sprinkle the Parmesan cheese on top then bake for 30 minutes. I like to turn on the broiler the last 2 minutes to ensure the top gets a nice crunch.