I’m so dang excited to share today’s recipe. If you heard any weird loud moans this past week, it was the sound of me while eating this dish. Y’all know I’m big on food with flavor. I don’t do bland food and I can’t eat food that isn’t flavored or seasoned well. So, today’s recipe is soooo full of truly good flavor. So much that I think I will probably be making this every week for the rest of my life. The best part is that it is SO fast and easy to make.
This incredible recipe comes from a new cookbook called Bold Flavored Vegan Cooking: Healthy Plant-based Recipes with a Kick by Celine Steen. And that title is legit, y’all. Celine is the author of the blog, Have Cake Will Travel. This is my first time discovering her blog and I’m SO glad I have. The flavors in this book are bold and delicious. Nothing bland here. If you love well-seasoned food, bold flavors, Asian and Japanese flavors, Korean, then this book is for you.
Smoky kale and chickpeas. Miso Peanut Drizzle and a side of sweet potatoes with the miso sauce and sesame seeds on top. All of this combined was a party in MY MOUTH. The miso peanut drizzle is delicious straight from the blender, but when you put it over the smoky kale and chickpeas, OMG. That is about all I can say.
Now, you all know that I’m an oil-free cook. You can see all my tips on How to Cook and Bake Without Oil. I do not use oil in my recipes here on this blog, except in the rare occasion of needing a buttercream frosting for cakes or cupcakes. There is one exception to that oil-free cooking when it comes to savory…and that is sesame oil. Sesame oil is something I only use maybe once or twice a year. Why? Well, simply because sesame oil is such a unique and important flavor that simply cannot be replicated. Also, it only requires a VERY SMALL amount to have a great impact on flavor. And like I’ve said before, I’m committed to oil-free cooking, but I don’t obsess over perfection in my life. If I go out to eat, I don’t worry about every ounce of oil, because I don’t eat out often. Plus, I’m here to tell you that this recipe is so full of flavor, that the sesame oil was so worth it.
HOW TO MAKE THIS OIL-FREE
If you do, however, want to 100% avoid oil for health reasons, I totally understand. I would just simply cook the kale and chickpeas in broth and stir-fry them that way and add extra sesame seeds on top of the dish. The sesame seeds really add a tremendous nutty flavor that will makeup for the lack of sesame oil.
I’ve been kind of going to town lately on sesame seeds already anyways. I have a Caramelized Onion Sweet Potato Buddha Bowl coming in my cookbook that I top with sesame seeds similar like I did with this kale and chickpea recipe and I just can’t seem to get enough of sesame seeds lately. She does not call for sesame seeds listed in her recipe, however, I noticed them in her photo and I feel they are a must garnish. Nice little crunch and boost of flavor!
She suggests serving this dish with sweet potatoes, which I thought was a fantastic idea. I just cooked a whole sweet potato, added some of the miso sauce and sesame seeds. So good. I think I’ll add miso peanut drizzle and sesame seeds to all of my sweet potatoes now, lol.
Celine’s book has so many amazing recipes and ideas and I’m beyond excited to try out some more. She has a kimchi sausage in the book that looks so freaking yummy and authentic. I practically drooled all over the page, haha. I love that her chapters are laid out in a unique way:
- SAVORY
- SPICY
- SWEET
- STAPLES
She also has some recipes labeled “In a Hurry” which I thought was really cool. Many are gluten-free and she even has some labeled oil-free. Some amazing recipes in the book are:
Summer Pinto Burritos, Crunchy Corn Waffles, Teriyaki Tempeh Tacos, Caramelized Jackfruit Tacos, Miso Sweet Cookies, Triple C Truffles….are you drooling yet?
Her pictures are really beautiful, too. They have a very warm and inviting style to them that makes you want to run to your kitchen and get cooking.
This Miso Peanut sauce. This sauce. I was eating it by the spoonful. Totally serious and not ashamed. It is delicious! It becomes even more alive when added to the smoky kale and chickpeas. Every part of this dish was fabulous. Hope you try it out and let me know what you think!
You can purchase Bold Flavored Vegan Cooking here!
Reprinted from Bold Flavored Vegan Cooking: Healthy Plant-Based Recipes with a Kick By Celine Steen, published by Page Street Publishing
Smoky Kale and Chickpeas with Miso Peanut Drizzle
Ingredients
FOR THE DRIZZLE
- 1/3 cup (85g) natural peanut butter
- 1 tablespoon (18g) red miso, more if needed
- Juice from 1 lemon (2 tablespoons, 30g)
- 2 teaspoons (10g) toasted sesame oil (see Note)
- 2 teaspoons (13g) agave nectar or brown rice syrup
- 2 1/2 tablespoons (15g) chopped scallions
- 1 clove garlic, minced
- 1 tablespoon (15g) brown rice vinegar or seasoned rice vinegar
- 1/3 cup (80g) water, more if needed
FOR THE KALE & PEAS
- 2 teaspoons (10g) sesame oil (see Note)
- 1 small red onion, chopped
- 1 1/2 cups (256g) cooked chickpeas
- 2 large cloves garlic, minced
- 1/2 teaspoon smoked sea salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chipotle powder
- 1 large bunch kale (about 14 oz {397g} ribs removed, washed and chopped
NOTE
- Since this recipe is from the cookbook Bold Flavored Vegan Cooking, and not my recipe, there is more than 8 ingredients and a small amount of oil used. Sesame oil is the only oil I feel is ok to use in certain recipes because it is a flavor that cannot be replicated. I only use it maybe once or twice a year, if that. If you are 100% oil-free, simply omit it in the sauce and use water/broth for the kale and chickpeas stir-fry.
Instructions
- To make the drizzle, place the peanut butter, miso, lemon juice, sesame oil, agave, scallions, garlic, vinegar and water in a blender. Blend until perfectly smooth. Adjust the miso to taste, and add more water if needed to get a thick yet pourable dressing. Set aside while preparing the rest of the dish. I like to use a squeeze bottle to serve the drizzle; it makes for a prettier presentation.
- To make the kale and 'peas, place the sesame oil, onion, chickpeas, garlic, salt, paprika and chipotle powder in a large skillet. Heat on medium-high and stir-fry until the onion is golden brown and fragrant, about 4 minutes. Be sure to stir frequently to prevent scorching. Add the kale and cook until wilted, about 2 minutes. Serve with potatoes on the side, and drizzle peanut sauce on top. If there is sauce leftover, store in an airtight container in the refrigerator. It tastes great on tofu bowls, baked potatoes and roasted vegetables.
I can’t eat peanut butter, you think almond would work?
Yes!
Wow, this was really delicious. We had this for our dinnert tonight and loved it.
I’m so glad you loved it Julie, thank you for the review!
This looks amazing, Brandi! I have tried this recipe and I loved it from the first bite! This one’s a winner!
For those of us allergic to peanuts, could the dressing be made with almond butter or similar instead of peanut?
Yes, I think almond butter would be delicious!
I made it as directed, except (1) no smoked salt (don’t even know what that is, much less where to find it here) and (2) left out the chipotle for the sake of one child who is extremely heat sensitive. I loved it as-is, kids preferred it without the drizzle, and husband added chipotle hot sauce. Five stars for me, probably four for the kids. I served it over millet.
Awesome, so glad it was a hit and enjoyed, thank you Thera!
I just made this. Yum! Thanks for an easy and delicious recipe.
Wonderful, so glad to hear it!
It is my husband’s birthday today and this is what recipe he chose for me to make for his birthday dinner. We are usually no oil, but on very special occasions and when sesame oil is the oil, we do use a little. I cut the amount in half and it gave it the flavor it needed. Yum. Thanks for sharing this one!
Today is my husband’s birthday too !!!
Sad I just saw this now, but will definitely make it over the weekend when he’s home 🙂
This recipe is so simple but yet tastes amazing. I’d recommend double or triple recipe. That sauce too is fantastic and the two together is fabulous.
I’m so glad y’all loved it! I agree, it is just so delicious!
Absolutely delicious! Thank you for sharing!
Hi Brandi,
That does look amazing and definitely want to give that a go. I am quite a fan of sesame oil (I’m nowhere near oil-free, I’m afraid) as well as kale. The smoked kale in that way does seem very inviting. If I had kale in I’d be making it right now. Maybe I should go shopping…
Richard.
That sounds healthy and hearty at the same time! Love the miso peanut drizzle. Must give it a go 😀
Thank you so much Nadia! It was so delicious! Such a great book.
This Miso Peanut Sauce is SUBLIME! Flavor awesomeness. My husband and I devoured it over grains/greens/beans dishes. We added a few more tablespoons of water than the recipe called for in order to make it more drizzly and increase the servings!
So awesome to hear Samantha! Mine was really runny without any extra water but my tahini is super smooth/runny to begin with, so that could be why. So glad you loved it!
Brandi, this is sooo good! I decided to adapt it, I used baked tofu in place of the chickpeas and spinach in place of the kale, as we don’t care for kale. I served it over baked russet potatoes. Really, really tasty!
Looking forward to trying this! Sometimes when sesame oil is called for in a recipe I sub with tahini thinned out with a bit of water. Works great for me!
Yes, I love tahini too! Does have a different taste than sesame oil, but that’s a great tip!
This dish is easy and delicious. I served it over quinoa and even without the peanut sauce it would have been good. Nothing like using chipotle and smoked paprika. I think I will add a little liquid smoke next time since I didn’t have the smoked salt. I made it without the sesame oil but with. Toasted sesame seeds. It was so good that I plan to make it again very soon. I love dishes that are both easy and good. Thanks! Sita
I’m so glad you enjoyed it Sita! I agree, I love how fast and delicious it is!
I will give this a try! I only have white miso though. Think that’ll do?
Hi Alisa, yes for sure! That’s what I used!
Are cooked chickpeas the same as canned chickpeas?
Yes 🙂
How many servings is this? Its 37 Weight watchers smart points in total. Thanks
Hi Wendy, she has listed on the book that it is 3-4 servings, but honestly for me, I ate it all in 2 servings. The sauce however I would say is definitely plenty, but I would double the kale and chickpeas portion for a true 4 servings so that there is plenty to eat. I could see this being 3-4 if it’s a side dish but I ate it as a main meal. I will update the recipe.
Thank you
Okay this book sounds right up your alley! And potentially up mine too…mostly because I saw the “triple C truffles” part and I think I can guess what the C stands for lol. I kid. Seriously this dish looks absolutely delicious to me, I love miso-based sauces and this one sounds wonderfully balanced with sweet and savory and nuttiness too. And while I think it would taste amazing on just about anything (zoodles are coming to mind for some reason!) the simple greens + protein mix sounds like a great vehicle for copious amounts of the stuff. Or just all the sweet potato fries, I’d be cool dipping my way through it too. Oh and I totally feel you on the sesame seeds, I like to think of them as the sprinkles of the savory world 🙂
OMG…this was so flavorful. I can’t wait to eat the leftovers for lunch. I could see this being eaten weekly. Thank you so much for posting this. I will have to get this book!
Seriously, isn’t it just so delicious?! So glad you loved it!
Love it!! All that flavor is sure to be a fantastic recipe! Sounds like a must have book!
Love that it’s served over s sweet potato! Looking forward to trying it! Do you think I can substitute chickpea miso for the red miso?
Yes, that is what I used, worked just fine! Red miso is fermented longer and may have a slightly stronger flavor, but honestly, the sauce is so bold and delicious, I wouldn’t stress about finding the red miso. I have never seen it at my stores anyways.
Can I use white miso instead of red?
Definitely!
I’m looking forward to trying this! I’m going to try it as listed above, and then also try it with a little bit of liquid smoke instead of the sesame oil on another try, just to see what that does. I’ll let you know what I think!
Oh, yes, liquid smoke is so good!
i love your recipes and look forward to them. it would be so helpful if you would note approximately how many people each recipe would feed. thanks for all your wonderful flavors.
Hi Marti! Thank you so much. I actually do list that on my recipes, but I just realized I forgot to on this one. Since it is a book review and not my actual recipe, I forgot. Her recipe in the book states it will serve 3-4 but I ate all of this myself in 2 servings, so for ME, no way would it stretch 3-4, hahaha. The sauce however makes plenty, but I would double the chickpea and kale portion of the recipe.
thanks for your complete and speedy reply
Yay! For spices and ultra flavor. Fortunately my husband agrees and we both LOVE our spicy food. Thank you too for acknowledging that some of us avoid added oil. Is the cookbook based on the same oil-free principle….add or omit oil to suit one’s needs?
Hi Jem! No, this is definitely not an oil-free book. I just listed those tips personally since I don’t cook with oil 99% of the time. I think for all the recipes that have oil in the saute step of a recipe, broth is easy to sub. Some of the recipes she bakes veggies and things with oil, coconut oil. If I make those, I personally would leave it out because I do not use coconut oil. But since it’s not my book, it’s hard for me to give advice on her recipes. You could certainly get around several of the recipes without oil, but it is NOT an oil-free book, so I don’t want to mislead you. However, looking at so many of the recipes and how delicious they are, I will sub broth and nut butters when I can and do my best to make the ones I want to make work. I think I can do it with all the ones that call for oil cooking veggies over the stove.