{"id":26866,"date":"2012-10-20T20:34:02","date_gmt":"2012-10-21T00:34:02","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=26866"},"modified":"2012-10-20T20:34:02","modified_gmt":"2012-10-21T00:34:02","slug":"mexican-kale-bites%e3%82%b1%e3%83%bc%e3%83%ab%e3%81%a7%e4%b8%80%e5%8f%a3%e3%82%bf%e3%82%b3%e3%82%b9","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=26866&lang=en","title":{"rendered":"Mexican Kale Bites
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Mexican Kale Bites<\/strong>
\nOctober 20, 2012<\/em><\/p>\n

Last weekend my mother-in-law gave us kale flowers from her garden. They were so beautiful that I wanted to make something to showcase them. So I decided to make these Mexican bites for brunch today. The kale leaves were blanched quickly, which made the leaves tender and also gave them the vibrant green color. Inside each leaf you’ll find cooked and seasoned tofu, corn salad, tomato, and green onion. I made these with what I had in the fridge (at the end of the week I didn’t have much produce left…), and some of other recommended ingredients would be black beans, avocado, and cilantro.<\/p>\n

Mexican kale bites: kale (blanched), tofu (cooked in the microwave first to take water out of it, and then cooked in the pan with salt, pepper, garlic powder, cayenne pepper, paprika, cumin, oregano, sugar), corn salad (lime juice, canola oil, hot sauce, sugar, cumin, salt, pepper), tomato, green onion, taco sauce<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Mexican Kale Bites October 20, 2012 Last weekend my mother-in-law gave us kale flowers from her garden. They were so beautiful that I wanted to make something to showcase them. So I decided to make these Mexican bites for brunch today. The kale leaves were blanched quickly, which made the leaves tender and also gave […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,20],"tags":[],"class_list":["post-26866","post","type-post","status-publish","format-standard","hentry","category-leaf-vegetabes","category-tofu"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26866","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=26866"}],"version-history":[{"count":15,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26866\/revisions"}],"predecessor-version":[{"id":26884,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26866\/revisions\/26884"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=26866"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=26866"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=26866"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}