What Mitch cooked tonight

Mitch made dinner tonight: for entree,

Cheesy chilli popcorn & kale


1/4 cup popcorn

6 kale leaves

1 tbsp savoury yeast flakes

1 tsp chilli powder



Dry pop popcorn in a non-stick or heavy-based saucepan. Strip kale off tough stems, tear into small pieces and bake, in a single layer, for 30 minutes at 100 deg C. Toss kale and popcorn with seasonings.

Cheesy chilli popcorn & kale

And for mains:

Goji Chili Stew
2 x 400 g cans, no-salt-added diced tomatoes
400 g broccoli, chopped
300 g onions, diced
2 1/2 cups corn, fresh or frozen
1/2 cup Goji berries
2 large zucchini, diced
120 g chopped banana chillis
1 tsp chilli powder, or more to taste
2 tsp cumin
3 cloves garlic, minced
2 cups cooked pinto beans
2 1/2 cups cooked black beans

Cover and simmer all ingredients, except beans, for 20 minutes. Add beans cook for an additional 10 minutes.


Goji chili stew


3 responses to this post.

  1. Posted by Paula on August 31, 2012 at 1:10 pm

    That looks great, what a clever boy!
    I’m going to make that, looks nice and easy!!


  2. So fantastic to see kids in the kitchen. Especially vegan kids. You should be very proud!


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