I’ve been having a seriously hard time with Thanksgiving recipes this year. Normally, about a third or so of the recipes I make never end up on this blog, because I just don’t like them enough. This is fine, and totally expected, but every now and then I hit a rough patch, where I bomb on everything for weeks. That just happens to be what’s been happening with the majority of my planned Thanksgiving posts for the year. It’s rough. How did I manage to screw up mashed potatoes? I don’t know, but they were awful. My sweet potatoes turned out to be a soggy mess. I even tried to create a fancy stuffed puff pastry main course thing, and despite the fact that it’s pretty darn challenging to make anything out of puff pastry that isn’t absolutely delicious, I did. So I decided to go back to something tried and true. My first year blogging I shared a recipe for vegan creamed kale, which was awesome, but the photos weren’t all that great. I’d been meaning to update the photos, and figured about now, in the midst of a bunch of epic holiday fails, would be the right time. As things turned out, I couldn’t manage to stick to the original recipe. Ah well. I did make it better though! While the original was a simple simmering of kale and cashew milk, this time around I decided some garlic was needed. I also thickened up the creamy cashew mixture with just a bit of flour, which did awesome things. As much as I love cashew milk, the one issue I have with it in recipes like this is the fact that you I never, ever seem to get it 100% smooth. Like, it might taste smooth, but you can always see little microscopic bits of cashew in the mix, and that bugs the heck out of me. A little bit of flour smoothed things out perfectly, and I feel confident when I say that this creamy vegan kale is just as rich and luscious as any dairy version that may have ever graced your holiday table.
