Creamed Kale & Chickpeas (Vegan)
This simple recipe was inspired by Dr. Joel Fuhrman, the author of many books on plant-based wellness. If you haven't heard of him, I highly recommend you pick up one of his books! "Eat To Live" is a great place to start to learn about all of the benefits of plant based eating.
Kale is one of those foods that has to be prepared just right for me to eat, or else it's usually too bitter for my taste. But this recipe definitely gets my stamp of approval!
1/2 cup raw cashews
1 cup unsweetened almond or hemp milk
1 clove garlic
1 large onion, thinly sliced
2 carrots, finely chopped
1 1/2 cups cooked chickpeas or 1 (15 ounce) can no-salt-added or low sodium chickpeas, drained
1 bunch kale, tough stems removed, leaves thinly sliced
1/4 teaspoon crushed red pepper or to taste
Place cashews, 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.