Canadian Gardening Annual 2016 - - Kitchen Gardener -


½ cup raw cashews 1 tbsp yel­low miso paste ½ cup wa­ter 1 tbsp olive oil 1 cup finely chopped yel­low onion ½ tsp ground cumin Pinch cayenne pep­per

6 cups packed curly kale leaves, finely chopped Sea salt 2 tbsp fresh lemon juice 1 tbsp nu­tri­tional yeast ¼ cup hemp seeds, plus more for garnish

Place the cashews, miso paste and wa­ter in a blen­der and pulse un­til the mix­ture is as smooth as pos­si­ble; set aside. Heat the olive oil in a large saucepan over medium-high heat. Add the onion and sauté for 3 to 4 min­utes, or un­til the onions are soft and translu­cent. Add the cumin, cayenne pep­per, kale and a big pinch of salt and cook, stir­ring con­stantly, for about 1 minute, or un­til the kale is bright green and wilted to about half its orig­i­nal size. Re­duce the heat to medium-low and pour in the cashew mix­ture. Cook the mix­ture for 3 to 4 min­utes longer, stir­ring con­stantly to pre­vent burn­ing. Re­move from the heat and spoon the kale mix­ture back into the blen­der. Add the lemon juice, yeast and hemp seeds, and blend to par­tially purée (the mix­ture should still be chunky). Taste the dip, add ad­di­tional salt as needed, then serve. TIP Use this hot dip as a spread with sprouted tor­tillas, on toast, crack­ers or brown rice cakes.

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