Kale with Cashew Cream Sauce

2 large bunches kale, tough stems and center ribs removed
1 cup raw cashews
1 cup almond milk
1/4 cup onion flakes
1/2 tsp. seasoned salt (or to taste)

Steam kale for 15 minutes or until tender. Meanwhile, blend cashews, milk, onion and seasoned salt in food processor or blender until smooth and creamy.  When kale is done, press with paper towels to remove excess water, chop and mix with sauce.

No-Meatballs

1-2 Tbsp. oil
½ cup diced onion
3 cloves garlic
¼ cup diced celery
1 tsp. parsley
¼ tsp. sage
1 tsp. basil
1 tsp. oregano
1 ½ cup cooked lentils or 1 15-oz can lentils drained
¼ cup cooked brown rice
3 Tbsp. tomato paste
1 Tbsp. whole wheat flour
1 tsp. seasoned salt
2 Tbsp. nutritional yeast
pepper to taste
2 Tbsp. vital wheat gluten (optional – for chewier consistency)
Marinara

Preheat oven to 350°.  Sauté onion, garlic and celery in oil for 5 minutes.  Add parsley, sage, basil and oregano and sauté another 5 minutes, adding oil as necessary.

In a large bowl, combine sautéed vegetables with the remaining ingredients and mix well.  Mash lightly with a potato masher.  With wet hands, form balls with dough.  Place on greased baking sheet and bake for 30 minutes.

Serve with marinara.