White beans and kale with parsnips on Meatless Monday

The film Forks Over Knives has been called "vegan propaganda" by some and lauded as a truth-filled wake-up call by others. I haven't seen it, but that didn't stop me from picking up the official Forks Over Knives Cookbook as soon as it was available. This is an adaptation on the book's white beans and escarole with parsnips recipe; we used kale instead of escarole, halved the amount of parsnips, and added apple cider vinegar and red pepper flakes for a little extra flavor kick.

See also: - Traditional potato salad, vegan-style, for a cookout side dish on Meatless Monday - Shepherd's pie with tempeh satisfies on Meatless Monday - Black bean soup to welcome fall on Meatless Monday

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Amber Taufen has been writing about people, places and things in Denver since 2005. She works as an editor, writer, and production and process guru out of her home office in the foothills.
Contact: Amber Taufen