Hi friend. I saw your request for kale recipes since your sis keeps bringing it in. Here's one I like ... I have another, that I'll share when I have more time).
ONIONY KALE DIP (from the vegna cookbook called CalciYm by Davis Bronfman. 6 C finely chopped kale, ribs removed (2 Ccooked unsqueezed; about 1 C cooked squeezed) 1 1/2 C vegan mayo 1 (12.3 ox) box x-firm silken tofu 3 Tbsp lemon juice 4 green onions chopped 1 pkt onion soup mix (Fantastic Foods has an organic one) 4 1/2 Tbsp fresh dill or 1 1/2 Tbsp dry dill weed) Steam or boil the kale until tender. Drain and cool enough to handle. Squeeze it as dry as possible. In a food proceesor, combine the tofu, mayo, lemon juice and soup mix Process until smooth. Add the kale and green onions and dill. Mix well. Transfer to a bowl and serve in a french loaf like a spinach dip.
IF YOU HAVE NO MAYO: use 2 boxes of silken tofu ADD: 1 1 /8 tsp salt, 2 Tbsp olive oil, 1/2 tsp dry mustard, 1/8 tsp white pepper, 2 more T of lemon juice or apple cider vinegar.
Here's my favorite dip: PERSIAN STYLE HUMMOUS W/ GREENS: 2 C well cooked chickpeas 1/3 C lemon juice 2 Tbsp sesame tahini 6 cloves garlic 1 1/2 tsp sea salt 1 tsp ground cumin 1/4 tsp cayenne pepper 1 lb cleaned greens (spinach, kale, or chard)steamed tender and squeezed dry. Place all the ingredients except the greens in the food processor. Process as smooth as you like it, ass a bit of water if necessary (remember it thickens up in the frig). Add the greens and process briefly. Place in a serving bowl, cover with plastic wrap and refrigerate until serving time.
4 comments:
Hi friend. I saw your request for kale recipes since your sis keeps bringing it in. Here's one I like ... I have another, that I'll share when I have more time).
ONIONY KALE DIP (from the vegna cookbook called CalciYm by Davis Bronfman.
6 C finely chopped kale, ribs removed (2 Ccooked unsqueezed; about 1 C cooked squeezed)
1 1/2 C vegan mayo
1 (12.3 ox) box x-firm silken tofu
3 Tbsp lemon juice
4 green onions chopped
1 pkt onion soup mix (Fantastic Foods has an organic one)
4 1/2 Tbsp fresh dill or 1 1/2 Tbsp dry dill weed)
Steam or boil the kale until tender. Drain and cool enough to handle. Squeeze it as dry as possible. In a food proceesor, combine the tofu, mayo, lemon juice and soup mix Process until smooth. Add the kale and green onions and dill. Mix well. Transfer to a bowl and serve in a french loaf like a spinach dip.
IF YOU HAVE NO MAYO: use 2 boxes of silken tofu ADD: 1 1 /8 tsp salt, 2 Tbsp olive oil, 1/2 tsp dry mustard, 1/8 tsp white pepper, 2 more T of lemon juice or apple cider vinegar.
Here's my favorite dip:
PERSIAN STYLE HUMMOUS W/ GREENS:
2 C well cooked chickpeas
1/3 C lemon juice
2 Tbsp sesame tahini
6 cloves garlic
1 1/2 tsp sea salt
1 tsp ground cumin
1/4 tsp cayenne pepper
1 lb cleaned greens (spinach, kale, or chard)steamed tender and squeezed dry.
Place all the ingredients except the greens in the food processor. Process as smooth as you like it, ass a bit of water if necessary (remember it thickens up in the frig). Add the greens and process briefly. Place in a serving bowl, cover with plastic wrap and refrigerate until serving time.
Sorry you've been hit with spam! Good luck with that! Thanks for the heads up on my blog - the recipe looks EZ and tast-E! Yum!
:)
Dori-Thank you so much! Both those recipes sound amazing. I've heard of that book before, and I'm going to look in to getting it.
Harmonia-Thanks! Everything is straightened out. I didn't have any word verification on but now I do, so I shouldn't have any more problems. :)
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