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Your Allergy Chefs Allergen Free Melange Recipes|Vegan Melange Recipe|Gluten Free Melange
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Celebrating foods free with a Melange of Artichokes, Beans and Kale

Melange of Artichokes, Beans and Kale

Yield 4 Servings

Free of: gluten and top 8 allergens.

This melange of artichokes, beans and kale will electrify your taste buds. A healthy medley fit for a fine dining restaurant, yet easy to make at home.

 

Ingredients

Mustard Sauce

3 cups rice milk (see recipe notes)

1/4 of a yellow onion

1 whole clove

1 bay leaf

2 tbsp diary-free, soy-free margarine, such as Earth Balance buttery sticks

2 tbsp sweet white rice flour (see recipe notes)

1/2 tsp salt

Pinch white pepper

1/8 tsp nutmeg

3 tbsp Dijon style mustard

Other Ingredients

1 tbsp coconut oil

1 cup slivered onions, quarter moons

Pinch salt

4 cups chopped kale, washed and ribs removed

3/4 cup vegetable broth, divided (1/2 cup + 1/4 cup)

1 (15-ounce) can artichoke hearts, drained and rough chopped (see recipe notes)

2 cups blanched green beans (see recipe notes)

1 (15-ounce) can butter beans, drained

Instructions

  1. For the mustard sauce, in a small saucepan over high heat, bring the rice milk, quarter of a yellow onion, clove and bay leaf to a boil. Reduce heat and gently simmer for 10 minutes. Remove from heat, strain and reserve liquid, discarding onion, clove and bay leaf.
  2. Using the same saucepan, melt margarine over low heat. Add flour and cook for 1 minute, stirring constantly.
  3. Increase heat to medium. Add half of the reserved liquid, whisking until smooth. Add remaining liquid. Increase heat to medium high. With a spoon, scrape edges of saucepan. Bring just to a simmer. Reduce heat to medium-low and gently simmer for 15 minutes, stirring occasionally.
  4. Remove from heat and whisk in salt, pepper and nutmeg. Add mustard and whisk to combine. Set mustard sauce aside, while preparing melange.
  5. For the melange, in a medium saucepan, melt coconut oil over medium heat. Add slivered onions and pinch of salt. Cook for 4 minutes, stirring occasionally.
  6. Add kale and cook for 2 minutes, stirring frequently.
  7. Pour in 1/2 cup vegetable broth. Simmer for 2 minutes.
  8. Add artichoke hearts and cook for an additional 2 minutes.
  9. Pour in the reserved mustard sauce. Bring to a low simmer and cook for 2 minutes.
  10. Add butter beans and green beans, cooking for 2 minutes to heat through.
  11. The sauce should be of a fairly thin consistency. Stir in 1/4 cup vegetable broth as needed to get desired consistency.

Notes

  • For the rice milk, we suggest using Organic Rice Dream Rice Drink, Original Classic. This week we tried one from the same manufacturer, but Organic Sprouted Rice Dream Rice Drink. The sprouted rice drink curdled in the heating process.
  • In this recipe, regular rice flour cannot be substituted for sweet white rice flour, which is much higher in starch than regular white rice flour. Sweet white rice flour can be hard to find, but Bob's Red Mill Sweet White Rice Flour can be purchased online or at grocers that carry Bob's Red Mill products, such as Whole Foods Market.
  • You can replace canned artichoke hearts with 1-1/2 cups frozen artichokes, thawed.
  • To cook green beans, or haricot vert, fill a medium saucepan with water over high heat. When the water comes to a boil, add the green beans and cook for about 4 minutes or until crisp tender. Quickly drain beans and put into a bowl of ice water to shock and stop the cooking process. This seals in the bright, beautiful green color in the beans.

Courses Mains

Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/melange-of-artichokes-beans-and-kale/