Saturday, October 6, 2012
4 cups chopped de-stemmed kale
1 cup walnuts
1/2 cup nutritional yeast
1 TBSP minced garlic
1 TBSP canola oil
1/4 cup water
1 TBSP mushroom soy sauce (or soy sauce or tamari or Bragg's aminos)
1/4 cup lemon juice
Puree all ingredients in a blender or food processor.
Makes 2 cups.
Serve as a dip, on pasta, on potatoes or on a crusty bread.
NOTE: We bought a bunch of kale at the market this morning and it made 12 cups of chopped, de-stemmed packed kale.
Friday, October 5, 2012
4 cups cooked squash (pictured is Grey Ghost from our local farmers' market)
2 cups chopped apple
6 cups water
1 cup maple syrup
2 Tbsp ground cinnamon
2 tsp salt
Add squash, apple and water to a slow cooker and cook on low for 6 hours
Add maple syrup, cinnamon and salt.
Puree with immersion blender.
Serve warm with salt and pepper on the side.