Celine Steen's latest cookbook:  Bold Flavored Vegan Cooking

vegan | quick | easy | gluten-free | soy-free | 30 minutes or less 

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I jumped at the chance to review Celine Steen's new cookbook, Bold Flavored Vegan Cooking.  After all, Celine knows flavor.  She's one of the authors of The Complete Guide to Vegan Food Substitutions books and the force behind the gorgeous blog, Have Cake Will Travel. 

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This book is full of flavor-packed recipes that the average home-cook won't find too daunting.  I especially appreciate the recipes marked "In a Hurry" for quick weeknight meals.  Smoky Kale and Chickpeas with Miso Peanut Drizzle is one of those "In a Hurry" recipes.  I love the way it shows off how beautifully kale can benefit a dish.  The thick leaves become softened with stir-frying, then soak up the delicious drizzle - and if you get a forkful of that with a salty, smoky chickpea or two, it's the ideal bite.

I can see how this dish would be delicious over potatoes or even toast.  But when I have already had a bread-heavy day (it happens), I'm eager to reach for recipes like this one just the way it is.  Without the grains or potatoes, I find it still hearty and satisfying.  

Craving something salty like chips, but want something way more nutritious?  Smoky Kale and Chickpeas will be your hero.  And then there's the drizzle.  I love it over a salad or really any stir-fry.  My family tends to eat more greens when I have a tasty sauce like this ready to go in the fridge.  Just grab some romaine leaves and drizzle away.  Quick and easy and yummy.  You won't regret doubling the recipe.

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Smoky Kale and Chickpeas
with Miso Peanut Drizzle

from the cookbook, Bold Flavored Vegan Cooking by Celine Steen

vegan | quick | easy | gluten-free | soy-free | 30 minutes or less

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YIELD:  3-4 servings, 1 cup (235 ml) drizzle

PREP TIME:  20 minutes
COOK TIME:  6 minutes

TOTAL TIME: 26 minutes

RECIPE CATEGORY:  Main Dishes, Side Dishes
PRIMARY TOOLS:  blender, pan & stovetop
COOKING METHOD:  blending, stir-frying

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INGREDIENTS FOR THE DRIZZLE

• ⅓ cup (85 g) natural peanut butter

• 1 tbsp (18 g) red miso, more if needed

• Juice from 1 lemon (2 tbsp [30 ml])

• 2 tsp (10 ml) toasted sesame oil

• 2 tsp (13 g) agave nectar or brown rice syrup

• 2 ½ tbsp (15 g) chopped scallions

• 1 clove garlic, minced

• 1 tbsp (15 ml) brown rice vinegar or seasoned rice vinegar

• ⅓ cup (80 ml) water, more if needed

INGREDIENTS FOR THE KALE AND 'PEAS

• 2 tsp (10 ml) sesame oil

• 1 small red onion, chopped

• 1 ½ cups (256 g) cooked chickpeas

• 2 large cloves garlic, minced (to taste)

• ½ tsp smoked sea salt

• ½ tsp smoked paprika

• ¼ tsp chipotle powder

• 1 large bunch kale (about 14 oz [397 g]), ribs removed, washed and chopped

METHOD

To make the drizzle, place the peanut butter, miso, lemon juice, sesame oil, agave, scallions, garlic, vinegar and water in a blender. Blend until perfectly smooth. Adjust the miso to taste, and add more water if needed to get a thick yet pourable dressing. Set aside while preparing the rest of the dish. I like to use a squeeze bottle to serve the drizzle; it makes for a prettier presentation. 

To make the kale and ’peas, place the sesame oil, onion, chickpeas, garlic, salt, paprika and chipotle powder in a large skillet. Heat on medium-high and stir-fry until the onion is golden brown and fragrant, about 4 minutes. Be sure to stir frequently to prevent scorching. Add the kale and cook until wilted, about 2 minutes. Serve with potatoes on the side, and drizzle peanut sauce on top. If there are sauce leftovers, store them in an airtight container in the refrigerator. It tastes great on tofu bowls, baked potatoes and roasted vegetables.
 

More by Celine Steen:

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