1 large bunch organic kale stem removed and broken into pieces
4 large cloves garlic divided
1 large onion divided
1 tsp. Coconut Aminos
5 large crimini mushrooms sliced
1/8 cup lemon juice
¼ cup raw cashews soaked in pure water
¼ to ½ of an organic red bell pepper seeded
2 T. nutritional yeast
½ tsp. organic turmeric powder
½ cup water
½ tsp. kelp powder
Fresh ground pepper to finish
Mince 2 cloves of the garlic and set aside. Heat a large skillet over medium high heat until a drop of water sizzles. Place all of the onion (except a one-inch cube), sliced into a large skillet and dry sauté. Turn heat back to medium and leave them until they begin to brown. Add a couple tablespoons of pure water and stir. Steam sauté for 2 minutes until translucent. Add the kale, coconut aminos and sliced mushrooms (you can wait and add the mushrooms when kale has cooked about 5 minutes, depending upon your preferences) and previously minced garlic. Cover and reduce heat, cooking until the kale is tender. This takes about 10 minutes. Stir occasionally to be sure it does not scorch. If necessary, add a small amount more water. Remove lid once the kale is tender and cook until the liquid is almost all evaporated.
While the kale is steaming, place the remaining 2 cloves of garlic, the 1-inch cube of onion and the remaining ingredients except the pepper into a blender. Process until smooth and creamy. If the mixture is too thick, add water to thin to desired texture. Pour over the kale in the pan. Stir to combine well. Sprinkle with fresh cracked pepper when serving.
This may be served as a stand-alone dish, in a bowl, to stuff a baked acorn squash or as topping for a baked potato or yam.