Here’s the second episode of the Save the Kales! half’-hour show!
In this episode…
We visit the Good Growers of Northampton Community College as they show us an impressive community garden that sprouted up in just one year and admire their recycled materials and sustainable practices; back at the kitchen we use some of their produce to make Kale Mac + Cheese Casserole with Sundried Tomato crumble AND a Cannellini Bean and Greens Salad with Fresh Herbs; and we stop to eat and learn about the Bethlehem Food Co-op from two pretty ladies workin’ hard to make it happen.
KALE MAC + CHEESE CASSEROLE
- cook one box pasta of choice (no eggs!)
- one bunch of kale, stems removed and torn/cut into small pieces
- one box silken tofu (MAKE SURE it’s silken)
- 1 cup raw cashews
- 4 Tbsp. white miso paste
- 1 cup nutritional yeast
- 2 Tbsp. smoked paprika
- 2 cups almond milk
- 2 cups bread, crusty or soft
- 1/4 cup sundried tomatoes (preferably not packed in oil)
Preheat oven to 350 degrees.
Cook one box of pasta as per directions. With about 4-5 minutes of cooktime left, add kale to the pot. Drain pasta and kale. Once drained, add to a large mixing bowl.
In a blender, add the ingredients for the cheese sauce and blend until very smooth. *Note: This makes about TWICE the amount you will need for this dish, but I like to make extra since you already have the ingredients out and this stuff is soooooo good it’ll be nice to have around! Use on pasta, veggies, as a dip, on nachos, whatever!
Pour the sauce over the pasta and kale until creamy but not soupy, and mix. This will be about half the sauce.
Get a casserole dish and spray with cooking oil spray. Pour the kale mac + cheese into it. Add a little more cheese sauce on top so it won’t dry out.
In a food processor, process the bread and sundried tomatoes until mixed into a crumble. Spread over the top of the casserole. Place in the oven for 15-20 minutes until the top just starts to brown.
BEAN, GREENS AND HERBS SALAD
- 1 pint cherry or grape tomatoes
- 4-5 cups cooked cannellini beans (one bag of dried beans); or 3-4 cans
- dandelion greens, one bunch, torn into smaller pieces
- 2 handfuls of arugula
- 1/4 cup basil, chopped
- 1/8 cup italian parsley, chopped
- 1/8 cup mint, chopped
- olive oil to coat lightly (2 Tbsp, add more if needed)
- juice of 2 lemons
- salt and pepper to taste
- 1 and 1/2 Tbsp. aleppo pepper (or dried red pepper flakes, 1/2 the amount)
- 1/4 cup nutritional yeast