Feel free to use other greens besides kale, whatever you have on-hand.
- 1 large onion, chopped
- 4 cloves garlic, chopped
- 1 tablespoon ginger root, minced, or 1 tsp. powdered ginger
- 1 teaspoon cumin seeds
- 2 teaspoons garam masala (see below)
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1/4 teaspoon red pepper flakes
- 8 cups chopped kale, packed (1 10-ounce bunch, about 6 ounces after stems removed)
- 1/2 cup low-sodium vegetable broth
- 1 cup unsweetened soymilk or other non-dairy milk
- 1/4 cup raw cashews
- 2 tablespoons nutritional yeast, optional
- 2 tablespoons tomato paste
- 2 15-ounce cans chickpeas, drained and rinsed well
- salt to taste
- Heat a large, non-stick skillet over medium-high heat. Add onion and cook until softened and beginning to brown, 4-5 minutes, adding water by the tablespoon if needed to prevent sticking. Add the garlic, ginger, and cumin seeds and cook for 1 minute. Add the remaining spices and cook for another minute, stirring constantly to prevent burning.
- Reduce heat to medium. Stir in the kale and vegetable broth. Cover and cook until the kale is bright green and tender, about 5 minutes, stirring occasionally.
- While the kale is cooking, put the milk, cashews, nutritional yeast, and tomato paste in the blender and puree until smooth. When the kale is done, add it to the blender and blend until smooth.
- Transfer blended mixture back to the skillet and bring to a simmer. Check seasonings and add more to taste. Stir in chickpeas and continue simmering about 10 minutes. Add salt to taste and serve over basmati rice. Number of servings 6
1 bunch of kale
salt & pepper to taste
Preheat an oven to 350 degrees F (175 degrees C).
Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.
To save time, you can also form these into larger patties and pan-fry in a non-stick skillet.
1 1/2 pounds potatoes (you can peel if you want, but I didn’t)
6 ounces kale
2 tablespoons nutritional yeast
2 teaspoons salt (or to taste)
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon thyme
1/4 teaspoon freshly ground black pepper
2 tablespoons soymilk
2 tablespoons potato starch or corn starch
Cut the potatoes into small cubes (about 1/2-inch), put them in a large pot, and cover with water. Bring to a boil and cook until potatoes are tender.
While the potatoes are cooking, remove the center stalk from the kale and slice the leaves into strips. When the potatoes are done, lift them out with a slotted spoon and place in a large mixing bowl. Put the kale into the potato water and cook for 6 minutes or until kale is tender. Remove kale with a slotted spoon to a food processor. Add 1/4 cup of the cooking liquid and pulse to chop fine.
Preheat oven to 425 F. Mash the potatoes and add the kale and all remaining ingredients. Stir well. Using a well-rounded tablespoon, form into balls about 1 inch across. Place them on an oiled baking sheet or, preferably, a baking sheet covered with a silicone mat or parchment paper. Bake for 20 minutes. Carefully turn over and bake fore 20 minutes more, until lightly browned.