Kale Cream Pasta Sauce – misc – Hope you will like this one also, it is one of the best misc. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Many upscale food chains have either one or the other, or both salad and soup bars. Salad bars are great for vegetarians, but be careful not to overload on dressings, croutons, nuts, or cheese. Be sure to check with your server about the soups available and that they are bean based, with no meat. If there is nothing else available, salad and soup bars can make a hearty and tasty meal.
Ingredients (use vegan versions):
- 1 1/2 cup vegan soymilk (preferably plain, but vanilla will do)
- 4-6 tablespoon nutritional yeast
- 1/2-1 tablespoon non-hydrogenated vegan margarine (optional)
- 1/2 teaspoon each: dill, thyme,
- 1 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper (opt)
- 3 teaspoon flour (amount various)
- 4 medium/large leaves of kale
Directions:
Add everything except the kale and flour to a saucepan and stir.
Steam kale (or if you”re making pasta, cook it in the boiling water
before you add the pasta) for about 1-3 minutes, depending on how
crunchy you like it. Remove and cut up in small pieces. Add to the
sauce. Heat the sauce, and when it is fairly warm, start adding flour
slowly, so that it doesn”t clump. Whisk or stir constantly! When you
have enough flour added, remove from heat, or serve immediately. I”ve
found that this tends to burn quickly if left on a warm burner.
This is a recipe from Simply Vegan (Barbara”s Kale Sauce).
Serves:
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