This Smoky Kale and Chickpea recipe is from the new cookbook by Celine Steen – Bold Flavoured Vegan Cooking. It’s got some fantastic recipes full of flavour. There’s so many more that I want to try!
Celine’s got a range of books, including The Complete Guide to Vegan Food Substitutions, The Complete Guide to Even More Vegan Food Substitutions and The Great Vegan Protein Book. But Bold Flavoured Vegan Cooking – Healthy Plant Based Recipes with a Kick is her latest.
I didn’t make too many modifications to this recipe, but instead of smoky sea salt I substituted a teaspoon of liquid smoke and added a pinch of salt. I also used tuscan kale and it was so tasty! I also left out the scallions from the dressing, but it still tasted amazing!
We ate this stir-fry with our Pecan and Mushroom Wellington and it was so delicious!
The dressing for this salad was next level! One of the best I’ve tried. We had lots leftover, so we paired it with our Winter Pumpkin Salad and it tasted great. It would also go well with our Atlantis Salad.
Some of the recipes in Celines new book include:
Kim Chi Fried Rice
Crunchy Corn Waffles
Peachy Creamy Tamari Farina
Citrusy Pepper Chilli, and
Balsamic Berry Panna Cotta
You can tell from some of the recipe titles that the recipes are all full of flavour and some scrumptious flavour combinations going on! A lot of recipes have a heavy asian influence, which I love! Celine’s Blog – Have Cake Will Travel also showcases some of her mouthwatering recipes and gorgeous photography. You can purchase a copy of her book here.
*Please note that this post contains affiliate links – you are not charged anymore for purchasing a product, but we receive a little commission from your purchase, which helps us continue to run our blog*
A gorgeous and yummy flavour combination - this recipe Smoky Kale and Chickpeas from Celine Steen's new book Bold Flavoured Vegan Cooking will delight you!
- 1/3 cup (85g) natural peanut butter
- 1 tbsp red miso
- Juice from 1 lemon
- 2 tsp toasted sesame oil
- 2 tsp agave nectar or brown rice syrup
- 2 1/2 tbsp chopped scallions
- 1 clove of garlic minced
- 1 tbsp brown rice vinegar
- 1/3 cup water more if needed
- 2 tsp sesame oil
- 1 small red onion chopped
- 1 1/2 cups (256g) cooked chickpeas
- 2 large cloves of garlic minced
- 1/2 tsp smoked sea salt
- 1/2 tsp smoked paprika
- 1/4 tsp chipotle powder
- 1 large bunch of kale ribs removed, washed and chopped
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.
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 the drizzled sauce on top.
Reprinted with permission from Bold Flavored Vegan Cooking: Plant Based Recipes with a kick by Celine Steen, published by Page Street Publishing.