I flipped when I saw this recipe. This isn’t as much a recipe as it is a way to get more kale goodness into your beautiful bod!  
I’ve been looking for another creamy and versatile spread for my vegetables and crackers. I also mix it into my morning tofu scramble. The walnuts bring the rich and meaty flavor, while the sweet potato adds a level of sophistication and creamy consistency.

Original recipe by Dani Little from the Engine 2 ‘My Beef with Meat’ book, and this is my version of it.

Makes 2 cups

Prep and cook time: 12-15 minutes


  1. In a metal steamer basket, cover and steam your potato chunks for about 8-10 minutes. They’re done when you can easily stick a fork in. Place the potatoes in your food processor or high speed blender. Don’t discard the steam water.
  2. Next, steam your large bunch of chopped kale (don’t even worry about destemming it completely)  for about 5 minutes.
  3. Meanwhile, toast a handful of walnuts on a baking sheet in a 350 degree oven for 5-7 minutes or until golden brown and you can begin to smell the toasty aroma.
  4. Puree steamed kale, potatoes and walnuts in food processor, adding small amounts of steamer water if the mixture is too dry.
  5. Add the onion powder and nutritional yeast.
  6. Taste first, then add any desired salt.