I have tested this recipe recently. It was amazing!
Kale & Yams Mash (From the Happy Herbivore's cookbook)
Serves two
Ingredients:
2 cups kale, stems removed
1 medium yam, peeled and cubed
Fat-free soymilk or other non-dairy milk
1 tsp raw agave nectar
1 tsp chili powder
½ tsp ground cumin
¼ tsp garlic powder
A pinch of dried oregano
Red pepper flakes as desired
A pinch of onion flakes – optional
Hot sauce as desired – optional
Directions:
1. Steam kale until dark green and wilted
(about 15-17 minutes).
2. Meanwhile, bring a large pot of water to
a boil and add yams.
3. Boil yams until fork tender, but not
waterlogged (about 8 minutes).
4. Drain yams, return them to the pot, and
mash manually or with an electric mixer.
5. Add splashes of soymilk or other nondairy
milk as needed to achieve desired
consistency.
6. Cover and set aside, on a warm burner if
possible, and prepare kale.
7. If steamed kale is watery, gently press
the water out.
8. Transfer kale to a blender and add 1 tbsp
water, chili powder, agave, cumin, garlic,
oregano, red pepper flakes, and optional
onion, and whiz until smooth and pastelike,
about 10 seconds.
9. Add the kale mixture to the yam mixture
and add hot sauce if using. Stir to
combine and serve.
Note: This recipe also works well as a burrito
filling when paired with black beans or chickpeas.
Kale & Yams Mash (From the Happy Herbivore's cookbook)
Serves two
Ingredients:
2 cups kale, stems removed
1 medium yam, peeled and cubed
Fat-free soymilk or other non-dairy milk
1 tsp raw agave nectar
1 tsp chili powder
½ tsp ground cumin
¼ tsp garlic powder
A pinch of dried oregano
Red pepper flakes as desired
A pinch of onion flakes – optional
Hot sauce as desired – optional
Directions:
1. Steam kale until dark green and wilted
(about 15-17 minutes).
2. Meanwhile, bring a large pot of water to
a boil and add yams.
3. Boil yams until fork tender, but not
waterlogged (about 8 minutes).
4. Drain yams, return them to the pot, and
mash manually or with an electric mixer.
5. Add splashes of soymilk or other nondairy
milk as needed to achieve desired
consistency.
6. Cover and set aside, on a warm burner if
possible, and prepare kale.
7. If steamed kale is watery, gently press
the water out.
8. Transfer kale to a blender and add 1 tbsp
water, chili powder, agave, cumin, garlic,
oregano, red pepper flakes, and optional
onion, and whiz until smooth and pastelike,
about 10 seconds.
9. Add the kale mixture to the yam mixture
and add hot sauce if using. Stir to
combine and serve.
Note: This recipe also works well as a burrito
filling when paired with black beans or chickpeas.
