This recipe was adapted from a recipe I found on the blog 101cookbooks. The original recipe was not vegan, and I also tweaked the ingredients a little bit, using ingredients I had available from my grandma’s garden. My favorite thing in this recipe is the little yellow cherry tomatoes. They are sweeter than red cherry tomatoes, I eat them like candy.
½ cup plain soy yogurt or vegan sour cream
1 tablespoon soy milk
2 tablespoons olive oil
½ small yellow onion, coarsely chopped
1 teaspoon dried thyme
1 teaspoon dried chives
2 tablespoons lemon juice
2 teaspoons salt
½ teaspoon pepper
1 pound green beans
2 cups kale
2 cups cherry tomatoes, halved
½ cup chopped hazelnuts or cashews
1. In a food processor, combine plain soy yogurt (or sour cream), soy milk, olive oil, onion, thyme, chives, lemon juice, salt and pepper. Blend until smooth and creamy to make a dressing.
2. In the meantime, in a large pot boil the green beens for about 2 minutes, you want them to still be slightly crispy.
3. Drain green beans (do not rinse with cold water !). Place green beans in a large bowl and immediately toss them with the kale; the heat of the green beans helps to tenderize the kale.
4. Toss the green beans and kale with the dressing, add the tomatoes and top with hazelnuts or cashews.
Makes 4 servings