Kale Cream Pasta Sauce
1 1/2 cup soy milk (preferably plain, but vanilla will do)
4-6 tablespoon nutritional yeast
1/2-1 tablespoon 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
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 (Barbaras Kale Sauce).
SO HOW'D IT GO?
This sauce was pretty excellent just the way it is. We tried it over Italian gnocchi and it was pretty good. If i were to add anything it would be a sprinkle of vegan Parmesan.
we will definitely make this again. kale is our favorite green so we can never have too many ways to use it.
Pretty tasty recipe utilizing greens! I used frozed mixed greens (combo of turnip, mustard, and kale greens), which I steamed, rather than fresh. Also, when making the sauce, I made a roux with the flour and margarine (use extra flour, more like 1-1 1/2 T, with equal amount of margarine, for proper thickening) before adding the soymilk and spices. This is easier than trying to whisk out flour clumps if you just add the flour right to the sauce. Almost forgot to mention, I also added a bit of freshly ground nutmeg to the sauce (great with cream sauces).
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