2 pkgs Rising Moon garlic and roasted veggie ravioli
2 cans of diced tomatoes
pinch of sugar
salt and pepper
1 cup shelled soybeans
1/4 cup diced onion
4 large cloves of garlic, slivered
fresh parsley, basil & oregano, chopped
crushed red pepper flakes
1 large bunch of kale, stems removed and roughly chopped
olive oil 3 Tbsp almond slivers (I used almond accents)
1 Tbsp vegan parmesan
1 tsp balsamic vinegar
Gardein seven grain crispy tenders
In a large saucepan, add tomatoes (not drained), sugar, salt, pepper, soybeans, onion, garlic, chopped fresh herbs and red pepper flakes (I used about 1/8 tsp of red pepper flakes, choose how spicy you want it). Keep some of the herbs aside to garnish your final dish. Simmer on low heat, stirring occasionally, while you prepare everything else.
Boil ravioli for 7 minutes, drain, rinse with cold water and toss with a tiny amount of olive oil so it doesn’t stick together, then set aside.
Bake chicken tenders until brown and crisp, according to package directions. Sprinkle with some vegan parmesan and let cool.
Once the chicken is done, add the cooked ravioli to the simmering sauce and cover. Stir every few minutes until the ravioli is warm inside.
Place kale in a large pot with 2 Tbsp olive oil, 2 Tbsp water and some salt and pepper. Cover and cook over medium heat until wilted, stirring often. Toss in parmesan, slivered almonds and balsamic vinegar. Turn off heat and cover.
Plate the ravioli, make a mound of kale in the center, top with chicken fingers and sprinkle with fresh herbs.