To understand why this dish is such a great (and delicious) choice, check out this post of mine about a very special patient who taught me a lot about how to take good care of your health. Try this recipe scooped onto a salad, slid into a pita, slathered on a tortilla, snuck in a wrap, or slid into a scooped-out tomato or red pepper. It’s good for lunch, dinner, or any other time you get hungry. Thank you to Nava Atlas at vegkitchen.com.
- 2 medium-sized leaves of kale
- 1 can chickpeas, drained and rinsed
- 2 Tbsp. nutritional yeast (optional but recommended)
- 1 /3 c. vegan mayonnaise (try Vegenaise)
- 2 tsp. yellow mustard
- 1-2 Tbsp. fresh dill leaves
- 1-2 sprigs of parsley
- 1-2 green scallions, chopped fine
- 1-2 Tbsp. lemon juice
- 1/2 tsp. curry powder
- 1 /2 tsp. ground cumin
- 1 /2 tsp. fresh ground pepper
Steam kale lightly, place in food processor, and pulse until finely chopped. Add the remaining ingredients and pulse until blended, leaving the mixture a bit on the chunky side. Serves 4-6.
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