A new way to get Vitamin D | Vegan Cooking - Vegan Recipes & Resources

Ingredients

• 1-1/2 lb. DOLE® Yams or Sweet Potatoes, peeled and cut into 1-inch pieces
• 1/3 cup vegan soy butter
• 1/2 cup chopped DOLE Red Onion
• 1/2 cup packed brown sugar
• 3 tablespoons DOLE Portobello Mushroom Powder
• 2 teaspoons cornstarch
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon curry powder
• 3 tablespoons DOLE Pineapple Juice
• 2 cups fresh DOLE Tropical Gold® Pineapple, cut into chunks
• 1/4 cup chopped pecans, toasted
• 1 bunch (3/4 lb.) curly kale
• 1 tablespoon olive or canola oil
• 2 cloves garlic, minced
• 2 teaspoons DOLE® Portobello Mushroom Powder
• 1 teaspoon minced ginger
• 1/8 teaspoon red pepper flakes, optional
• 2 teaspoons lite soy sauce or liquid aminos (soy substitute)
• 1 teaspoon sesame oil (optional)
• 1/4 cup slivered almonds, toasted