Run Plant Based

Formerly The Raw Project - Running on a Healthy Vegan Diet

Creamy Kale Sauce

by

Getting back to work this week has been tough after a long and relaxing weekend, I’m kind of glad the weekend is near. I finally got the Christmas tree up and decorated and the boxes put back away.

I didn’t finish it Sunday because after I finished getting all the lights on, a fuse blew in the bottom strand and hubby sweetly picked up more fuses and fixed it Monday. And it looks great, such a bright and warm addition to the TV room. I need to figure out a lighted tree solution I can put there year round.

Anyway, I have a new healthy winter comfort recipe! It blends kale and tahini into a super strong, creamy, and savory garlic sauce or dressing. It’s perfect for sauteing steamed veggies, tofu, tempeh, etc. Also perfect to coat a kale salad with more kale.

Creamy Kale Sauce

  • 2 cups chopped/shredded kale
  • 2-3 cloves garlic
  • ¼ cup tahini
  • 1 tbsp. miso paste
  • 2 tbsp. nutritional yeast
  • 2 tbsp. apple cider vinegar
  • dash red pepper flakes (to taste)
  • ½ cup water, as needed
  • salt and pepper to taste

Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve and enjoy! Makes 4 servings.

You can blend it to desired thickness, I went a little looser to use in a heated potato saute.

 

It coated chopped potatoes, carrots, cauliflower, and more kale nicely.

And has a strong garlic kick, satisfyingly strong.

But also warming and hearty for a cold winter dinner.

Season your veggies with veggies with this healthy sauce!

Comments

  3. I love the garlic flavor in here! I still have cloves to use up so this is perfect. Cutest little tree ever. Sigh. We still haven’t gotten one yet. Oh well.