By Dawn Hilton Williams, the Vegucator
(Serves 6)
INGREDIENTS
2-15 oz cans coconut milk
2/3 cup water
4 garlic cloves, chopped or 1 tsp garlic powder
1 medium yellow onion, finely diced
1 large red bell pepper, finely diced
3 bunches, lacinato/dino kale, stemmed and chiffonade or chop
1 vegetable bouillon cube(s)
1 1/2 tsp agave nectar (optional)
1 tsp grapeseed oil (optional)
1 tsp liquid smoke
zest of one lemon
SPICE BLEND
1 cup nutritional yeast
2 tsp smoked paprika
2 tsp turmeric
1 tsp garlic powder
1 tsp onion powder
1 tsp pepper
1/2 tsp salt (optional)
METHOD
PLACE heavy bottomed pot over medium heat with 1/3 cup water.…
