Tomato sauce with kale and mushrooms

Jan, 28, 2012

This tomato sauce totally dedicated to my tomato and mushroom loving son Noah. My kids have such different palates; Noah loves tomatoes, mushrooms, any acidic fruit while Bella does not like tomatoes but loves peas which Noah does not and prefer bananas and pears. 

On Friday’s Bella gets to choose what she wants for dinner and she wanted pizza off course. Now Noah is not so big on pizza so for him and us I made this tomato sauce with garlic, mushrooms, kale and celeriac served over some leftover bulgur from lunch and he absolutely loved it while Bella made a face when she smelled it. sigh I’m not really looking forward the arguments over food in our future.

1 tbs olive oil
1 large garlic clove, grated
1/2 cup sliced mushrooms
1 cup celeriac, peeled and grated
1 cup kale, chopped
1/4 cup water
1 cup strained tomatoes
1 tbs ketchup
1 tsp ground chili
Salt to taste
3 tbs garlic and chive flavored cream cheese

Heat oil in a large saucepan on medium heat and cook garlic until glossy not brown. Add mushrooms and brown them in a single layer. Combine celeriac, kale, water, tomatoes, ketchup, honey, chili and salt in the saucepan and bring to a simmer for 10 minutes. Stir in cream cheese and add more salt if needed. Serve over pasta, quinoa, rice or bulgur for a complete meal.

Fredrika Syren

Fredrika Syren is an environmental activist and writer. In 2016, she founded the website Green-Mom.com where she shared her family’s journey of living zero waste. She lives in San Diego, California with her husband James and their children Bella, Noah, and Liam. Fredrika and her family were recently featured in the documentary Zero Time to Waste. Fredrika is also the author of Zero Waste for Families - A Practical Guidebook (which you can buy on this site)

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