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Ingredients
US|METRIC
3 SERVINGS
- 2 bunches kale (stemmed and cut into bite sized pieces, approximately 4 cups)
- 2 cups whole wheat bow tie pasta (gluten free pasta works just as well in any preferred shape)
- 1/2 large red onion (cut into slivers)
- 1 can chickpeas (drained, but do not dry them)
- 1 Tbsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. paprika
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 cup raw cashews (soaked overnight)
- 1/4 cup water
- 3 Tbsp. lemon juice
- 1 Tbsp. Dijon mustard
- 1/2 tsp. garlic powder
- 1 garlic clove (small, you can add another if you like it super potent)
- 1/2 Tbsp. vegan Worcestershire sauce (I use Annies brand)
- 4 tsp. capers
- 1/2 tsp. fine grain sea salt (and pepper, or to taste)
- 3/4 cup raw cashews
- 1/4 cup nutritional yeast
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. sea salt
- lemon wedges
- capers
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