Creamy Baked Kale + Artichoke Dip
We’re big fans of Sir Kensington’s all natural, non-GMO mustards and ketchups in our household - their spicy ketchup is my FAVORITE on french fries and breakfast potatoes! Last month at Expo West we were lucky enough to get a taste of a brand new product they’ve been experimenting with, and it sort of blew our minds. The secret product had everyone at the show raving and had us going back for samples each day we attended. The secret product? A totally vegan, aquafaba based mayonnaise called Fabanaise! It is literally the BEST vegan - dare I say ANY? - mayo I have ever had. It is light, it is creamy…it is perfect. It comes in two flavors - original and it’s spicier sister, chipotle. And unlike most gloppy eggless mayos, this one has a great, tangy flavor that compliments everything from potato salad to a loaded veggie sandwich. My favorite way to enjoy it is spread thinly over a slice of plain sourdough bead, topped in thinly sliced cucumbers and ground black pepper. It’s almost TOO good, and is the perfect light snack! Anyway, I’m obsessed with it. They generously hooked us up with a few jars after the show and we’ve been slathering it on everything we can since.
In case you’ve been living under a proverbial vegan rock for the last year, aquafaba is a viscous, egg-like binder made of the liquid from cooked beans such as chickpeas, navy or black beans. We’ve used it as an egg replacer in our recipes for Cranberry Orange Clafoutis and Easy Chickpeasy Breakfast Burritos with great success. It is super light and foamy when whipped and takes on whatever flavors it is mixed with, making it the perfect egg-free substitution in this mayo.
Fabanaise will be coming out in stores soon and we cannot wait for you guys to get your hands on it! To celebrate, and because this is our new miracle product in the kitchen, we wanted to share this delicious dish we whipped up using the original flavor - it’s too good NOT to share! Our Baked Kale + Artichoke Dip is creamy, cheezy, and totally decadent. The mayo in the recipe gives the dip the perfect amount of smooth, rich texture but it still light enough to enjoy with thick, crusty bread. It whips up in about an hour and is a total crowd pleaser. Perfect for parties or a movie night-in, you’re going to be blown away by this dip. So, let’s get cooking!
Creamy Baked Kale + Artichoke Dip INGREDIENTS 1 1/2 cups (about 1 - 15 oz. can) cooked white beans 1 cup Sir Kensington's Fabanaise Vegan Mayo 1/4 cup nutritional yeast 1/4 cup roasted red peppers 2 tablespoons lemon juice 1 teaspoon fresh basil, chopped 1 teaspoon salt 1 teaspoon cayenne pepper 1 tablespoon oil or vegan butter 4 cloves garlic, minced 1 medium yellow onion, finely chopped 1 heaping cup artichoke hearts, roughly chopped 3 packed cups de-stemmed kale, leaves roughly chopped 1/2 cup panko breadcrumbs (use GF if you prefer) DIRECTIONS Preheat oven to 375º. In a food processor, combine the white beans, Fabanaise, nutritional yeast, roasted red peppers, lemon juice, fresh basil, salt and cayenne pepper until smooth. Scoop the mixture out into a bowl and set aside. In a medium cast iron pan, melt the oil or butter over medium heat. Sauté garlic and onions together 3-5 minutes, until softened. Pour in the chopped artichokes and stir to combine. Pour in the kale about a cup at a time, stirring to wilt. When the kale has wilted, shut off the heat and pour in the blended white bean mixture. Stir to combine completely. Pour the panko bread crumbs over the top of the mixture, then cover the pan with aluminum foil. Bake for 15 minutes. Remove the foil and bake for another 10-15 minutes, until the mixture is bubbly and hot. Let cool 5 minutes, then serve with bread, chips or sliced vegetables!
You can find Sir Kensington’s products, including their ALL NEW vegan mayo, at a natural retailer near you or at your nearest Whole Foods. And you can use this link for a $1 discount! For more info and recipe ideas, head to SirKensingtons.com or find them on Facebook, Twitter and Instagram at @SirKensingtons.
*Product provided by Sir Kensingtons. Thoughts, opinions, recipe and photos are my own.*
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Shredded Kale + Brussels Salad
This simple salad was originally something I though might make it into my upcoming cookbook, Homestyle Vegan, but didn't make the cut. It's delicious and one of my favorite ways to get my greens in, but wasn't quite the caliber of comfort food I wanted in the book, so I'm serving it up here instead! I know what you’re thinking - so many GREENS! But I promise, this salad is a game changer. It’s incredibly simple to make but packs a ton of good-for-you ingredients and tastes incredible. We dress it in a light, tangy champagne vinaigrette that’ll leave you craving more.
Looking for other salad inspiration? Try our Golden Beet Salad with Balsamic + Cashew Ricotta, Strawberry Walnut Kale Salad with Creamy Champagne Vinaigrette, or Mexican Wheat Berry Salad!
INGREDIENTS
Salad: 5 ounces (135 g) lacinato kale, rolled and thinly sliced 5 ounces (150 g) brussels sprouts, trimmed and shredded 3/4 cup (50 g) green onions, thinly sliced 1/2 cup (70 g) pine nuts Champagne Vinaigrette: 1/4 cup (60 ml) olive oil 1 small garlic clove 2 tablespoons (30 ml) champagne vinegar 1 tablespoon (15 ml) maple syrup 1 1/2 teaspoons (8 ml) lemon juice 3/4 teaspoon dijon mustard pinch each of salt + pepper DIRECTIONS Place prepared kale, brussels, green onions and pine nuts in a large bowl and toss to combine. Prepare the dressing by blending olive oil, garlic, champagne vinegar, maple syrup, lemon juice, dijon mustard, salt and pepper in a high-speed blender or food processor until creamy. Drizzle the dressing over the salad and toss to coat. Enjoy immediately! NOTES Don’t have any champagne vinegar? Use whatever vinegar you have on hand, instead! You can prepare the veggies and dressing separately ahead and dress as needed. Serves 4. Smoky Kale + Butter Bean Soup
I know what you're thinking - GREEN kale soup?! Am I crazy?? I'm not, and I promise - this soup is kind of mind-blowingly good. Years ago at a restaurant I had a thick, green soup with a ton of spice. I doubt it was vegan, but I've been thinking about it ever since. And while I never got the secret recipe, I did do my very best to match the flavors and textures from that soup in this one. And I think I came pretty close. This creamy soup is packed with kale (so it's basically a salad, right?) and potatoes for creaminess, with a smattering of butter beans throughout and a ton of rich, smoky flavor. It tastes fantastic alongside a slice of crusty bread or topped with hemp seeds or oyster crackers for a little crunch. Alex gave this soup some pretty dirty looks before he took a bite - but he was totally pleasantly surprised! If he's a convert, I think I can make you one too. Either you're in or you're out at this point...so let's get cooking!
INGREDIENTS
1 tablespoon olive or coconut oil 2 cloves garlic, minced 1 medium yellow onion, chopped 2 cups red potatoes, cut into 1-inch cubes 4 cups vegetable broth 2 teaspoons smoked paprika 1 teaspoon salt 1/4 teaspoon black pepper 2 1/2 cups cooked butter (lima) beans 3 packed cups kale, stems removed hemp seeds, for garnish DIRECTIONS Heat the oil in a large pot or dutch oven over medium heat. Sauté the garlic and onions together until fragrant, 3-5 minutes. Pour in the potatoes, vegetable broth, smoked paprika, salt and pepper. Continue cooking over low-medium heat about 20-30 minutes, until the potatoes are fork tender. Add in the beans, reserving a 1/2 cup to the side, and the kale. Stir to combine, and cook 5-10 more minutes. Remove from heat. Blend the soup with an immersion blender or in batches in a high-speed blender until smooth. Pour in the remaining butter beans and stir. Serve immediately with a garnish of hemp seeds or crackers! NOTES Serves 6. Butter beans are also known as lima beans, so use whichever. You can also sub white beans here. Leftovers last about a week in the fridge or in the freezer indefinitely. 
Strawberry Walnut Kale Salad with Creamy Champagne Vinaigrette
INGREDIENTS
Champagne Vinaigrette: 1/2 cup olive oil 1 clove garlic 1/4 cup champagne vinegar 2 tablespoons maple syrup 1 1/2 teaspoon dijon mustard 1 tablespoon lemon juice 1/4 teaspoon each salt + pepper Salad: 4 cups kale, washed and gently massaged 1/2 cup thinly sliced strawberries 1/4 chopped walnuts 1/4 cup green onions 1/4 cup cucumber, thinly sliced fresh lemon, garnish DIRECTIONS In a blender combine online oil, garlic, champagne vinegar, maple syrup, dijon mustard, lemon juice, salt, and pepper. If you don't have a blender or would prefer more of an oil + vinegar style dressing, simply mince garlic and whisk all ingredients together in a bowl. Set aside. Remove leaves from stems by tearing the leaves downward. Toss kale stems in the compost (my dog loves to eat them, too!) and tear or rip kale leaves into bite-sized pieces. Wash in a colander, using to hands to gently squeeze and 'massage' the kale, so it becomes slightly less crunchy. Pat or shake off excess water, and toss kale into a large bowl. Add in chopped strawberries, walnuts, onions, and cucumber and gently toss to combine. Serve with champagne vinaigrette and a squeeze of fresh lemon. Extra dressing can be stored in an airtight container for up to 2 weeks in the fridge. Enjoy!
With less than a week 'till Easter, the days are getting longer and the trees are sprouting buds. Spring has officially sprung! I've been enjoying running with my pup Maddie in the warm, balmy weather, and here in California, our garden strawberries are even starting to ripen. That's where this recipe inspiration came from- have to eat up the strawberries before the caterpillars do! This is our simple, garden-fresh version of a classic strawberry walnut salad. The tangy champagne vinaigrette is my favorite and blending it helps keep it creamy and light. This sweet salad balances perfectly on a bed of slightly bitter, crunchy kale- though we do massage it to make it a little less intimidating. Add some green onions and a squeeze of lemon and let's eat!
Green Juice
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