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2
cups plain soymilk Add everything except the kale to a saucepan and whisk continually over medium heat (be careful not to scorch the soymilk). Steam kale (or if you're making pasta, cook it in the boiling water before you add the pasta) for about 3 minutes. Remove kale and cut into small pieces. When the sauce is thoroughly heated, add the kale pieces and mix well. Remove from heat immediately, and serve. I use this sauce over pasta fairly regularly, and it's a welcome change from tomato sauce. Use a plain-flavored, thin soymilk as a base. Thicker milks will create a cloying, gummy sauce. Adapted
from Barbara's Kale Sauce in Simply Vegan. | |||||||||||
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