CALIFORNIA CREAMED KALE AND CHICKPEAS
For an easy and delicious entrée, combine sautéed kale, onions and chickpeas with a creamy garlic cashew sauce.
Categories Main Dishes - Vegan
Number Of Ingredients 9
Steps:
- Place cashews, hemp seeds, non-dairy milk and garlic in a high-powered blender and blend until smooth. Set aside. Heat 2-3 tablespoons water in a large skillet or dutch oven and water saute the onion and carrots for 5 minutes, or until softened. Stir in the chickpeas. Gradually add the kale and saute until kale starts to wilt, adding additional water as needed to prevent sticking. Cover and cook until kale is tender, about 10 minutes. Stir in cashew sauce and crushed red pepper. Cook, uncovered for 2-3 minutes until heated through.
Nutrition Facts : Calories 289.425 calories
CALIFORNIA CREAMED KALE-FUHRMAN
Make and share this California Creamed Kale-Fuhrman recipe from Food.com.
Provided by jennyblender
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Remove the thick bottom of the stems from the kale and place the leaves in a large pot with steamer. Steam 10 minutes, until soft. Remove from steamer, placing in wooden chopping bowl. Press the kale together in the bowl with a dish towel and tilt over the sink to remove some of the excess water.
- Add the remaining ingredients to the blender and blend until smooth. Chop the kale, mixing it with the cream sauce as you chop.
FUHRMAN'S CALIFORNIA CREAMED KALE AND CHICKPEAS
For an easy and delicious entree, combine sauteed kale, onions, and chickpeas with a creamy garlic cashew sauce.
Provided by Chesska
Categories Vegan
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place cashews, non-diary milk, and garlic in a high powered blender and blend until smooth. Set aside.
- Heat 2-3 tbsps of water in a large skillet or dutch oven and water saute the onion and carrots for 5 minutes, or until softened. Stir in the chickpeas. Gradually add the kale and saute until kale starts to wilt, adding additional water as needed to prevent sticking. Cover and cook until kale is tender, about 10 minutes.
- Stir in cashew sauce and crushed red pepper. Cook, uncovered for 2-3 minutes until heated through.
Nutrition Facts : Calories 317.8, Fat 11.8, SaturatedFat 3.2, Cholesterol 8.5, Sodium 394.9, Carbohydrate 44.2, Fiber 7.7, Sugar 3.9, Protein 12.3
CURRIED CHICKPEAS & KALE
Make and share this Curried Chickpeas & Kale recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients in your crock pot and let it cookon low 7 to 8 hours, or on high for 4 hours.
MACARONI AND CHICKPEAS
Make and share this Macaroni and Chickpeas recipe from Food.com.
Provided by katemonster8
Categories Beans
Time 35m
Yield 7 cups, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- bring a large pot of water to a boil. add the salt then drop in the broccoli and cook for 4 to 5 minutes. remove with a slotted spoon.
- drop the pasta in the water and cook.
- while pasta cooks, heat oil in a saute pan over medium heat. add garlic, red pepper flakes, and garbanzo beans and cook for approximately 2 minutes.
- add the tomatoes and broccoli and cook until hot. when pasta is finished cooking, drain and add to the broccoli mixture. warm through and devour.
Nutrition Facts : Calories 342.1, Fat 4.4, SaturatedFat 0.6, Sodium 2300.2, Carbohydrate 64.5, Fiber 7.7, Sugar 4.8, Protein 12.4
INDIAN-SPICED KALE & CHICKPEAS
Chickpeas make this exotic dish a terrific player in any vegetarian menu. From EatingWell: October/November 2005, "EatingWell Serves Two". Posted for ZWT8.
Provided by kitty.rock
Categories Beans
Time 30m
Yield 3/4 cup each, 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a Dutch oven over medium heat.
- Add garlic and cook, stirring, until fragrant, about 30 seconds.
- Add kale and cook, tossing with two large spoons, until bright green, about 1 minute.
- Add broth, coriander, cumin, garam masala and salt.
- Cover and cook, stirring occasionally, until the kale is tender, 8 to 10 minutes.
- Stir in chickpeas; cover and cook until the chickpeas are heated through, 1 to 2 minutes.
- Tip: A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves. When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it--allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.
- Ingredient Note: Garam masala, a ground spice mixture traditionally including coriander, cumin, cinnamon, peppercorns, cardamom and cloves, is commonly used in Indian cooking. Find it in the specialty-spice section of large supermarkets.
- Carbohydrate Servings: 2.
- Exchanges: 1 starch, 1.5 vegetable, 1 very lean meat, 1 fat.
KALE WITH CASHEW CREAM AND CHICKPEAS
This recipe was adapted from a recipe on drfuhrman.com. Its base is cashew cream, which is a delicious non-dairy alternative for cream and makes wonderful sauces. This dish freezes and reheats well but you might need to add a little water or non-dairy milk to get the creaminess back.
Provided by Anne Sainz
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
- Place cashews, non-dairy milk and garlic in a high-powered blender and blend until smooth. Set aside.
- Coat large covered frying pan or dutch oven (at least 5 quarts) with oil. Add onion, carrots and mushrooms and sauté for 5 minutes, or until softened, adding small amount of water if needed to prevent sticking.
- Stir in the chickpeas. Add as much kale as will fit in the pan and small amount of water if needed. Cover and cook until wilted and soft. Continue adding kale, stirring frequently, until it is all in the pan, adding water as needed to prevent sticking. Cover and cook until kale is tender, about 10 minutes.
- Stir in cashew sauce and crushed red pepper. Cook, uncovered for 2-3 minutes until heated through.
Nutrition Facts : Calories 383.1, Fat 12.4, SaturatedFat 2.1, Sodium 95.3, Carbohydrate 56.5, Fiber 13.2, Sugar 9.4, Protein 18.1
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- Heat the oil in a large frying pan, and add the chopped leek and kale. Cook over a medium heat for around 5 minutes, until the vegetables are fairly soft. Add the garlic, and cook for a further 2-3 minutes, stirring regularly.
- Add the chickpeas and plenty of seasoning, as well as the cream and grated cheese. Turn the heat down a touch, and cook for a further 2 minutes, until the cheese has all melted and the mixture has thickened slightly.
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