HOT CREAMY KALE DIP
MAKES 2 CUPS
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.