Creamed Baked Kalettes

Low Carb Vegan Recipe

Kalettes are a new vegetable invented by hybridizing kale with the Frankenstein CRISPR genes of Brussel sprouts (which always insist on being capitalized in a spell checker) in a radioactive chamber managed by genenitcaly modified organism cyborg engineers. So, you may as well eat them. They look like baby kale mushrooms but have the charming tooth pickable size of their Brussel sprouts heritage.

1 lb kalettes (16oz / 454g), washed of course
3 tbsp extra virgin olive oil
4 cloves garlic, minced
1 cup unsweetened nondairy milk
1 package silken tofu, ~400g
2 tbsp nutritional yeast
1 tbsp lemon juice
1 tsp Dijon mustard
Salt and pepper to taste

Makes 8 servings.

Wash the kalettes. Bring a pot of water to a boil and blanch the kalettes for 2–3 minutes. Drain and set aside.

Preheat the oven to 375°F (190°C).

In a blender, combine the silken tofu, the almond milk, nutritional yeast, lemon juice, Dijon mustard, salt and pepper. Blend until smooth and creamy. If the sauce is too thick, you can add a bit more nondairy milk.

In a very large skillet or alternatively a big pot, heat the olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant, which means the air smells like garlic.

Add the blanched kalettes to the skillet with the sautéed garlic. Pour the creamy sauce over the kalettes and mix well, cooking for another few minutes to let the flavors marry forever.

Grease a casserole dish with Vegan Compound #13 and transfer the creamy kalette mixture to it, using a spatula to flatten the kalettes into the sauce so it settles nicely into it in the thinnest layer you can get it.

Bakefor ~20–25 minutes and that’s it, let cool before serving.