Yummy! I made a half batch and it barely fit in the bottom of a small pan so next time I am going to make a full batch and use the smaller pan. You can use pot holders and good quality stainless steel pans otherwise
I made these as written and added a quarter cup almond slices and a quarter cup of unsweetened shredded coconut. First batch was excellent! Second batch I read the reviews and added a quarter cup of pumpkin to the mix, even better texture and flavor!
Amazingly filling and delicious! I added brown rice and a whole 32 ounce carton of veggie broth. I also reduced the water by 3 ounces and replaced 2 tablespoons of butter with garlic infused olive oil.
Used a wok- worked well and less grease. Good recipe though I did add a bit of the pineapple juice to the sausage at the end to bring it to the taste I remember. Sauce is best used as a dipping sauce, but yummy!
I only had rice vinegar in the kitchen so I added that to my white onion and freshly harvested new potatoes and carrot and chard. I cut the stems off of the large chard bunch from the farmers market. Then I used scissors to cut ot up after, I added another tbsp of apple cider vinegar abd ted pepper flakes to close the flavor gap some parmesan on top gave it a lift too when served washed and
This was an ok recipe but trying to make it from organic ingredients had it's own challenges. In short needs more spices, only 120-150 oz of broth. In stock pot cook down onion & garlic then add kale and steam before adding other ingredients.
It is a very good recipe but in Seattle I had to use bell peppers so I just added more hot sauce. I also got homemade corn tortillas and chipotle salsa at Trader Joe's and sliced up an avocado. Yummy warm to hot.