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?
oh! That's my favorite ----Noodles
I wasn't that thrilled with this, but it works for what it is.
I even jazzed it up quite a bit, adding fresh garlic and onion. I took people's suggestion and chopped the kale up (along with some spinach) and definitely enjoyed that, as it made it into a sort of pesto cream sauce. I also made a roux, added veggie broth and then rice milk and added all that to the kale and onion mixture. It looked delicious, but didn't thicken properly and my family and I lost our patience to eat.
we tossed our pasta with broccoli and tempeh and then the sauce. It was good, but not as flavorful as I'd like. Next time I'll use way more kale and spinach to kick up the flavor and let it simmer for longer. Adding mushrooms would really do the trick.
On the bright side, there was a lot of leftovers and it is SOOO much better when it's cold and marinated into the pasta. Would be an excellent cold pasta salad for a picnic.
This was great!
However, I did add a bunch of stuff to it.....roasted red peppers, portabellas, onion, and red pepper flakes.....and instead of dill and thyme, I used basil and oregano.
Oh, and I don't think what I had was kale....I thought I bought kale, but when I got it out of the fridge, the little twist tie said mustard greens....I used it anyway since I don't know the difference and it was delicious!
So, I guess I changed it up quite a bit......
My first time cooking with kale. It tasted Awesome!
the flavor of this sauce was a bit strange for my taste. it tasted like creamed peas, not much flavor. i doctored it up best i could, but it wasn't my favorite. i'll try it again, though, using some of the previously posted suggestions, most notably food processing the kale, sauteing onion and garlic to start with, and adding cumin and cayenne like i did tonight.
i started by sauteing some onion and baby bella mushrooms in the pan first, then added the rest of the ingredients.. only 1 cup of soymilk though, and no eb. when it was just about done i added a few diced artichoke hearts and topped it with some roma tomatoes. i thought it was really delicious - and could totally see it as a soup!
Very good.
Like others, I just tossed in the chopped kale.
I found that 4 leaves were not enough, so added the full bunch, no stems.
Yummy!
It's been a long time since I've made this because I'd forgotten how much both my husband and I like it (this was one of the first dishes I made as a new vegan over three years ago). Plus it's really easy (dinner on the table in less than 20 minutes from start to finish). I never bother steaming or boiling the kale separately and just add it to the sauce from the start. It gets cooked well enough for my taste that way and doesn't involve an extra step. We like topping this with diced tomatoes. I also vary the herbs for a different flavor. It really is a delicious and easy way to get a lot of nutritious kale into your body.
I couldn't get this to thicken at all. BUT my boyfriend and I LOVED it!! :)>>>In fact I made it for dinner then for lunch the next day. I tried it with roux like another user said with 2 T of flour the first time and the second time 2 T in the roux and about 2 T added like the submitter directs. Still absolutely no thickening. Would be good if made like a soup with salad noodles and mushrooms. mmmm will be trying that next.
i just made this tonight for dinner, and it was pretty yummy.
i used my blender on a stick to puree the kale because i was too lazy to cut it all up.
i think it definitely could have used more something. probably garlic...
on pasta, the sauce was ok, but my mom came up with the better idea of eating it like a cream soup. which sounded weird until i tasted it plain and decided it was sort of like the broccoli cheese soup from panera. hurray for a new way to eat kale!
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