Kale Pesto And White Bean Dip Food

WHITE BEAN & KALE PESTO DIP

Steps:

• Pulse the garlic in a food processor until finely chopped, then add the kale, walnuts, and Parmesan cheese. Pulse until chopped, turning off periodically and removing the top to press the kale down toward the blade if necessary.
• With the food processor running on low, pour the olive oil in in a steady stream until it forms a sauce. Add the lemon juice and pulse a couple more times.
• Scrape down the sides and add the beans, along with a pinch of salt and pepper. Puree, adding more oil if necessary to obtain a smooth consistency. Taste and add additional salt and pepper if desired.
• Transfer to a bowl and top with additional almonds and a drizzle of olive oil if desired. Serve with pitas, crackers, and/or veggies.

WHITE BEANS AND KALE

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the kale and cook, stirring occasionally, until wilted, about 3 minutes. Stir in the beans with the liquid from the can, lemon zest, 2 cups water and a generous pinch each of salt and pepper. Bring to a simmer and continue to cook, stirring occasionally until the liquid has reduced and the kale is tender, 10 to 12 minutes.
• Transfer the kale and beans to a serving bowl. Scatter the parsley and chives over the top and serve with lemon wedges.
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CREAMY KALE PESTO WHITE BEAN DIP

Steps:

• In the bowl of a food processor fitted with the "S" blade, combine the sunflower seeds, kale, dried oregano, garlic, 2 tablespoons of the lemon juice, 1 ½ tablespoons of the nutritional yeast, salt, and pepper.
• Pulse the motor of the food processor until the sunflower seeds are finely chopped and you have a dry paste texture.
• With the motor running, pour the olive oil into the food processor through the feed tube. You should have a chunky paste at this point. Add a splash of the water to make the texture a bit more fluid and creamy. Check the pesto for seasoning and adjust if necessary. Reserve 3 tablespoons of the pesto in a bowl and set aside.
• To the kale pesto in the food processor, add the remaining lemon juice, white beans, tahini, and coconut aminos. Run the motor until you have a creamy mixture. Then, with the motor still running, drizzle the remaining ice water through the feed tube.
• Your finished dip should be super creamy and lush. Check the seasoning of the kale pesto white bean dip one more time and adjust if necessary with salt, pepper, possibly more lemon, nutritional yeast, and coconut aminos. This is personal taste!
• Serve the dip at room temperature with cut vegetables, crackers, crostini etc. Leftover dip keeps in a sealed container in the refrigerator for up to 5 days.

KALE PESTO WHITE BEAN DIP

Steps:

• Directions In the bowl of a food processor, combine the garlic, toasted pine nuts and kale. Pulse until coarsely chopped. Scrape down the sides of the bowl. With the processor running, add the olive oil, lemon juice and water in a steady stream through the feed tube until combined but still coarse. Add in the Parmesan, salt and pepper and pulse until combined. Scrape down the sides of the bowl and add in the drained beans and the balsamic vinegar. Process the mixture until smooth with some chunks (my preference), scraping down the bowl as needed. Adjust seasoning with salt and pepper to taste. If you have time, chill in the fridge for at least 30 to 60 minutes, if not longer, to really let the flavors meld. Transfer to a serving bowl and drizzle with olive oil. Serve with kale chips, tortilla chips, pita chips, fresh veggies, whatever you have on hand!

KALE & WHITE BEAN CROSTINI

Steps:

• Preheat oven to 350 degrees and drizzle the bread with olive oil.
• In a small bowl, place the cannellini beans. Stir in the olive oil, lemon juice, lemon zest, rosemary, red pepper flakes, and a few pinches of salt and pepper. Set aside and let the beans soak up the flavors while you prepare the other ingredients. (Soak for at least 15 minutes, this step can also be done up to a day ahead of time).
• Toast the baguette slices in the oven until golden brown. While the slices are still warm, rub with the open side of a cut piece of garlic. Set aside.
• Chop your kale in half down the center and then into thin slices (in the other direction). It'll cook down a lot but if your slices are too long and stringy they'll be messier to eat. Heat a drizzle of oil in a medium skillet, add the shallots and cook for a couple of minutes until they soften.
• Add the kale and garlic, and cook for a minute more. Add a good splash of white wine.
• Stir, and cook for another 30 seconds or so, until the kale is nicely wilted but still vibrant green. Remove from heat and set aside.
• Mix the cooked kale with the white beans. Taste and adjust seasonings.
• Assemble toasts with a baguette slice and a dollop of the kale and bean mixture. Top with the reserved rosemary, red pepper flakes, and a good shaving of parmesan. Taste one and adjust seasonings again - add more herbs if you wish, salt, pepper, or another squeeze of lemon if you like.

WHITE BEAN PESTO

Steps:

• Remove the basil leaves from the thick stalks. Add basil to the food processor.
• Add the lemon juice, olive oil, salt and garlic powder to the basil in the food processor. Process on high about 1 minute to break up the basil well.
• Add the spinach to the food processor and process on high about 1 minute to incorporate the spinach with the basil.
• Rinse and drain the can of white beans. Add the drained white beans to the food processor and process on high 1-2 minutes, scraping down the sides as needed.
• Test the texture and consistency of the white bean pesto. It will continue to thicken as it sits. If you want a thinner sauce, add water 1-2 tbsp. at a time and process again until you have the right consistency.

SUPER-GREEN VEGAN KALE PESTO

Steps:

• To a food processor or small blender, add the basil, parsley, kale, nuts/seeds, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms.
• Add olive oil (or water) a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed. Then add 1 Tbsp (15 ml // use more or less if altering batch size) water at a time until the desired consistency is reached - a thick but pourable sauce.
• Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for overall flavor, seeds for "nuttiness" or thickness, garlic for bite/zing, or lemon juice for acidity.
• Store covered in the refrigerator up to 5 days. After that, pour into ice cube molds, freeze, and store in the freezer up to 1 month or more.

KALE PESTO DIP

Steps:

• Add the kale and garlic to a food processor, coarsely chopping to create enough room for the other ingredients.
• Add the pumpkin seeds, red pepper flakes, salt and pepper, cheese, and olive oil, and puree until it comes to a nice smooth consistency. The pesto is ready to use in making the dip.
• Scoop the pesto out of the food processor and put in a container as you make the rest of the dip. It is fine to leave a bit of the pesto on the sides of the food processor.
• Place the remaining clove of garlic in the food processor, and give it a whirl to mince the garlic.
• Add the cream cheese, lime juice and parsley to the food processor. Turn the food processor on to combine the ingredients together. It can take a couple minutes for the cream cheese to get to an even consistency.
• Add 1 1/2 cups of the kale pesto to the food processor along with the white pepper and salt. Puree to combine all of the ingredients. Note you will have a bit of extra pesto on hand, which can be used to spread on a sandwich or top fish or chicken.
• Scoop the kale pesto dip into a serving bowl, and serve along with pita chips and/or cut vegetables to scoop the dip. Enjoy!

SPICY VEGAN ARTICHOKE DIP WITH KALE

Steps:

• In an upright blender, combine the cashews, miso, lemon zest, lemon juice, Dijon, nutritional yeast, onion powder, 3 of the pepperoncini peppers, salt, pepper, and water. Blend the mixture on high until you have a thick but pourable cream. You should have about 1 ⅔ cups total of liquid. Set aside.
• Heat a large sauté pan over medium heat. Chop up the remaining pepperoncini peppers and set aside. Add the oil to the pan and swirl it around. Add the chopped artichokes and pepperoncini peppers to the pan and stir. Sauté vegetables until fragrant and warmed through, about 2 minutes. Add the garlic to the pan and sauté until fragrant, about 45 seconds. Add the kale to the pan and stir. Keep cooking and stirring until the kale is quite wilted and bright green, about 3-4 minutes.
• Pour the cashew cream from before into the pan, scraping out every last bit with a rubber spatula. Stir to combine with all of the vegetables. Season the mixture with salt and pepper. Once the dip is uniformly hot and seasoned to your liking, transfer it to your serving dish.
• Serve the spicy pepperoncini, artichoke and kale dip with preferred garnishes and a selection of cut breads, crackers, and vegetables. Enjoy warm!

KALE & WHITE BEAN ARTICHOKE DIP

Steps:

• Soak cashews for 1 hour in boiling hot water (uncovered). Then drain and set aside.
• In the meantime, heat a large oven-safe metal or cast iron skillet over medium heat.
• Once hot, add a third of the oil (1 Tbsp or 15 ml as original recipe is written // adjust if altering batch size) and all of the garlic. Sauté for 1-2 minutes or until just golden brown. Set aside to cool.
• Once cashews are soaked and drained, preheat oven to 350 degrees F (176 C).
• To a blender add soaked and drained cashews, sautéed garlic, vegan cream cheese, remaining olive oil (2 Tbsp or 30 ml as original recipe is written // adjust if altering batch size), and almond milk. Purée to a cream.
• Add lesser amount of nutritional yeast to start (4 Tbsp or 12 g as original recipe is written // adjust if altering batch size), and 1/4 tsp each sea salt and pepper (amount as original recipe is written // adjust if altering batch size). Blend once more.
• Taste and adjust seasonings as needed. Dip should be cheesy in flavor and well-salted, so consider adding the remaining nutritional yeast (2 Tbsp or 6 g as original recipe is written // adjust if altering batch size) and another 1/4 tsp sea salt (amount as original recipe is written // adjust if altering batch size). Set aside.
• Heat the skillet you used earlier over medium-high heat. Once hot, add a bit more olive oil and the kale. Season with a pinch each salt and pepper and sauté, stirring frequently for 2 minutes, to wilt and soften.
• Remove from heat and add artichokes, white beans, and all of the sauce. Stir to combine.
• Sprinkle the top with vegan parmesan cheese (2 Tbsp or 10 g as original recipe is written // adjust if altering batch size) for additional texture/flavor (optional but recommended for cheesy, crunchy top layer!). Bake for 10-12 minutes, or until bubbly and completely warmed through.
• Serve hot with assorted vegetables, tortilla chips, crackers, or toasted baguette - tortilla chips being my favorite. If you prefer more cheesy flavor, garnish with more vegan parmesan cheese.
• Store leftovers covered in the refrigerator for 3-4 days, though best when fresh.
• Reheat in an oven-safe dish at 350 degree F (176 C) until warmed through (or in the microwave), adding more almond milk if dip dries out.

KALE PESTO AND WHITE BEAN DIP

Steps:

• Put the pine nuts in to a small skillet and place over medium heat. Cook, stirring often, until the nuts are toasted and fragrant, about 5 minutes. Remove from the heat and cool completely. Reserve 1 teaspoon of the nuts for garnish and place the rest in a food processor. Add the kale, basil and garlic to the food processor and pulse until finely chopped. Add the olive oil, lemon juice, nutritional yeast and salt and blend until well combined. Add the cannellini beans and blend until smooth, scraping down the sides of the bowl as needed.
• Transfer the dip to a small serving bowl and garnish with the basil sprig and toasted pine nuts. Serve with baguette and vegetables.