Tags: Gluten-Free,Nut-Free,Refined Sugar Free,Vegan
Chilly nights have arrived here in eastern Pennsylvania. The leaves are starting to drift slowly from the trees, adding that fall tell-tale crunching sound to my daily walks. The leaves become exciting little creatures to my sweet dog, who must check out any unusually large ones, or ones that move a little in the wind. She has a very active imagination so now she has tons of excitement on her walks. Fall is here and it's time to warm up from the inside. This is the perfect creamy dip, served piping hot, it's comfort food at it's finest. One brisk day, it just so happened that we had a bunch of extra kale. We are addicted to kale in our house... finally something to crave that is actually good for me! But it does not stay fresh long in the fridge. So what to do with all the extra kale before the leaves start looking sad and droopy? I had a jar of artichokes and decided to try kale as a stand in for the traditional spinach. It works beautifully. This dip is unbelievably good... just like the creamy dip I remember from the old days, but packed with a little extra garlic flavor. One can never have enough garlic, and well, garlic and kale just belong together. So invite some friends over, warm up the tortilla chips, and uncork a bottle of wine... This is warmth worth sharing.
- 1 – 1/2 cup nondairy plain, unsweetened coconut milk, I used SoDelicious (don’t use canned coconut milk)
- 2 TBS cornstarch
- 2 TBS Earth Balance Vegan butter, melted
- 1 TBS nutritional yeast
- 2 tsp Braggs Liquid Aminos
- 2 tsp agave syrup, light
- 1 tsp tahini paste
- 1 tsp fresh lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 TBS olive oil
- 6 cups kale, leaves removed from stems, stems discarded
- 1 – 10 oz jar of artichokes in water (about 9 chokes), drained
- 3 garlic cloves, minced
- 1/3 cup Daiya vegan mozzarella shreds
- Water for Boiling
Preheat oven to 375 degrees. In a large deep skillet, bring a couple inches of salted water to a boil. While waiting for the water to boil, chop the kale leaves into 1/2” strips. Once the water is boiling, drop the kale into the water and cover. Boil for 5 minutes then empty into a colander to drain.
Next, combine all the ingredients from milk to black pepper into a food processor. Process for about one minute to combine. Then, while processor is running, slowly drizzle olive oil in. Let run for about 10 more seconds after the last drop of the oil is in, set aside.
Chop the artichokes by cutting them in half lengthwise, then cutting those pieces across into thirds. Squeeze as much water out of them as you can by hand and place into a large bowl. Next squeeze the blanched kale in your hands to get the water out, do this in batches and place into the bowl with the chokes. Add the minced garlic and mozzarella shreds, stir gently to mix. Now pour the sauce over everything and mix thoroughly to combine. Pour everything into a small casserole dish, mine was about 4”w x 8”d x 2”h. If it’s filled pretty close to the top, as mine was, place the dish onto a cookie sheet lined with aluminum foil to catch any drippings. Bake at 375 degrees for 45-50 minutes until the top is just starting to brown and the middle and edges are bubbling. Let rest for 15 minutes, serve with toasted bread or pitas, or tortilla chips. Serves 6-8 as an appetizer.