Roasted Broccoli + Kale Smothered w/Chickpea Mushroom Gravy

After a week on tour with Sun Blood Stories, my body is craving veggies, more veggies, and veggies on top of that. I'm not complaining though. I got to go on the road with some of my closest friends and do things I love to do. I was inspired to grow in so many different areas within myself and found some new purpose. It was a fantastic week, but I think we are all so very excited to be back home in the City of Trees.

We played at Bad Water Flats Collective house in Grand Junction, CO, The Stump House in Fort Collins, CO, and Gary Lee's for the Post Underground Music Showcase in Denver CO. I got to eat some rad vegan food, play lots of music, and when I wasn't doing those things I played so hard, it would make you blush.

First day back in town and we have a show. This is the meal I made. It's delicious and quick.

1 1/2 c cooked chickpeas
2lbs mushrooms, chopped
4 cloves garlic, minced
1 c veggie broth
1 tsp liquid smoke
1 tbsp soy sauce
3 c broccoli florets
1lb kale
  1. Preheat that oven to 375
  2. Toss the broccoli and kale in a tad bit of olive oil and sprinkle with salt and pepper; put in the oven until tender and ready to eat. 
  3. When those veggies are about done, saute up the garlic, mushrooms, chickpeas, liquid smoke, and soy sauce. When the shrooms start to brown, add in the veggie broth.
  4. Using a blender, puree half that mixture. Combine with the other half. Serve on top of your roasted veggies.


Popular Posts