Creamed Kale…oh my!

I have been blogging about vegan food for over a month now, and one ingredient I have not yet used is ‘nutritional yeast’. I have asked the downstairs publix twice to order it for me, but for some reason, the request has failed to come through! On my way home from my second job at Sylvan Learning Center, I decided to stop into a Whole Foods and find the elusive nutritional yeast.

Nutritional yeast is a ‘deactivated’ yeast, yellow in color, and cheesey/nutty in flavor. It is a source of protein and vitamins, and a cup of it cost me $0.78. While in Whole Foods, I logged into Pinterest on my phone and found a recipe that included my newly acquired yeast. I settled on a Creamed Kale Dish found here:

I love kale. I am sure I have said that somewhere on this blog before. If I haven’t, kale is amazing! Full of vitamins, great taste, and is generally a happy green leafy vegetable. The creamed kale dish called for the following:

4-6 leaves of Kale (I used 4, but should have used 6, it really boils down!)
Olive oil
1/4 cup soaked almonds (she suggests cashews, I had almonds at home! Soak them in water to make them easier to blend)
2 tbs honey mustard
2 tbs nutritional yeast
1 tsp lemon juice
1/2 cup unsweetened almond milk
1 tbsp garlic salt/seasoned salt
a few shakes of red paper flakes
prepared quinoa

I varied the recipe a bit. I did without the onion powder, added seasoned salt, and red pepper flakes.

Cut up the kale leaves and saute in olive oil. Placing the lid on the frying pan quickens this process.

Next, drain the almonds, and add the lemon juice, salt, milk, yeast, mustard, and red pepper to the blender and blend until smooth. Taste to make sure it is alright! Add ingredients where needed.

Once the Kale is wilted, add the blender mix, and cook until the sauce thickens. (I placed the lid back on for this). Serve over warm quinoa!

Vegan, healthy, and an amazing dish!


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