1. 15:00 - 19:00 The Flash Drive with Carl Wastie
  2. 19:00 - 22:00 KFM Nights with Brandon Leigh

This recipe is bought to you by the talented Gabriella of BakeByGabriella.com and the guys at @InstaEatsSA.

“We all love creamed spinach, it pairs with pretty much anything and it brings you that sense of comfort and satiety. What I don’t like about this dish, however, are the hidden calories, the gluten and the amount of dairy. Instead of using butter, I fried the kale in coconut oil and served it with a generous amount of vegan Parmesan cheese. So yes, you guessed it, this dish is fully vegan and still gives you that cheesy, creamy, comfort foody feel!”

Serves 2

1 large bunch Cavolo Nero kale (around 100g uncooked)
1/2 tsp Himalayan Crystal Salt
1 tsp avocado oil or extra virgin olive oil
1 tsp freshly squeezed lemon juice
2 Tbsp vegan Parmesan cheese (alternatively if you’d like a little garlicy flavour you can opt for the garlic & chilli varietal)
1 tsp dried chilli flakes
1 Tbsp pine nuts, lightly toasted*
Lemon wedges, to serve

Rinse the kale (reserve rinse water for your plants at home) and roughly chop.
Place into a saucepan with 60ml water and salt. Pop on the saucepan’s lid.
Steam on a medium heat for 8 minutes, or until kale has just cooked and still has a vibrant green colour.
Remove from the heat, drain any excess liquid and add avocado/olive oil, lemon juice, 1 Tbsp of the vegan parmesan and chilli flakes. Stir in to coat the kale.
Serve immediately with the rest of the vegan parmesan, toasted pine nuts and lemon wedges.
TIP: Wanting a more creamy texture? Simply add 2 Tbsp almond milk or coconut cream to the kale while cooking.

Shop more vegan options on Faithful-to-Nature.co.za

More in this Feature