I am giving up dairy in 2013 and in preparation for that, I have been trying to come up with substitutes for many of my favourite dishes. This one blew my socks off (not to toot my own horn or anything)! I actually like it better than most dairy based cream sauces I've tried!
Giving up dairy is going to be quite a challenge for me, as I've been addicted to cheese for as long as I can remember, but I know that dairy is negatively effecting my health and it's time I let go of my cheese addiction! If you'd like some more information on some of the negative effects dairy can have, check out some of these links.
Sautéed Kale & Fusilli in a Tahini Garlic Cream Sauce
serves 2
- 1 Bunch Lacinato/Dinosaur Kale
- 4 Cups Cooked Rotini Pasta (I use Gluten-Free, Brown Rice Pasta) (reserve a bit of the cooking water)
- 2 Tbls Organic Tahini
- 3 Tbls Coconut Cream
- 2-4 Cloves Garlic
- 2 Shallots
- 2 tsp Coconut Oil
- Red Chili Flakes (optional)
- 1 Tbls Nutritional Yeast Flakes (optional)
- Sea Salt & Pepper (to taste)
➽ Chop kale into 2-3 inch pieces. I removed the stalks from the bottom portion of the kale as they were pretty thick.
➽ In a large pan, melt coconut oil under medium heat. Add shallots and cook until they are translucent.
➽ Add kale to pan and wilt.
➽ Add garlic and cook for about 30 seconds (do not let garlic brown).
➽ Add tahini, coconut cream, red chili flakes (if you like it hot), salt & pepper. Stir until the tahini is melted (about 20 seconds).
➽ Add cooked pasta and some of the cooking water to achieve your desired consistency of cream sauce.
➽ Divide into two bowls and enjoy :)
3 comments:
Yum!
What could I replace the coconut cream with? Or do you think it's irreplaceable? I'm wondering because I was hoping I could make this dish with something I already have like, almond butter, but I'm guessing that's way off, actually, haha. I'm also wondering whether the coconut cream and coconut oil make the dish coconut-y, because my coconut oil tastes like coconut. Do you use neutral-tasting coco oil?
Thank you!
xo
Nat (found you via B-School!)
Hey Nat!
You could just leave out the coconut cream and add a little bit more water (or cooking water from the pasta) and that wouldn't change the flavour much at all. The coconut cream doesn't really add any coconut flavour, just a bit more creaminess to the dish... but it would be totally fine without it too. Hope you like it :)
*M*
I was looking for something that was vegan, tasted a bit decadent, and used greens - this fit the bill nicely! Delicious.
Post a Comment