Creamy Garlic and Mustard Puree Vegan Recipe
Lately I've been using a new cooking method with my kale. I just get a frying pan hot and add a bunch of stalks, a little bit of water and some salt. The kale steams quickly and turns a beautiful bright green. It's a very quick method. The kale cooks in minutes.
As a compliment to the kale I wanted to do a garlicy sauce. Kale can definitely stand up to some garlic and some heat. That is how I arrived at this particular recipe.
1 cup almond milk
5 cloves garlic, sliced
1 jalapeno, chunked
1 serrano, chunked
1/3 can chick peas, drained and rinsed
3 tbls spicy mustard
2 tbls olive oil
1 tbl salt
2 tsps crushed pepper flakes
1 tsp black pepper
In a large frying pan sauté the garlic, chiles, pepper flakes, black pepper and salt in the oil over medium high heat for 7 minutes.
Add the almond milk and whisk in the mustard. When the mixture comes to a simmer let it do that until the chiles begin to soften. About 5-7 minutes.
Add the mixture to a blender along with the chick peas. Puree until smooth.