Kalettes are a hybrid of sprouts and Kale, which is fine by me as I love them both. I think they are best served baked in the oven so the outer leaves go crispy. You could stop there and sprinkle a little nutritional yeast on top or tamari sauce, my tahini dressing also works well. Here I whipped up a Caesar dressing and topped it with crispy croutons and vegan parmesan.
2 160g bags of Kalettes or regular Kale
Handful of toasted croutons (shop brought or homemade)
2-4 tbsp. vegan parmesan
½ cup cashew nuts soaked in boiling water for 1-2 hours
½ cup water
2 tsp rinsed capers
1 garlic glove
2 tbsp. nutritional yeast
Juice of 1 lemon
Grind of black pepper
1 heaped tsp Dijon mustard
1 tbsp. tamari sauce
1 tsp vegan Worcester sauce (optional)
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