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Sauté garlic and a little shallot together with the freshly rised kale. (If you’re using frozen kale, sauté in low or no-sodium veggie broth).As the greens and quinoa or quinoa pasta are cooking, throw them into the pan with the garlic and shallot.Rehydrate sun-dried tomatoes in hot water.Just before serving, throw 1 cup of nutritional yeast, 2 tablespoons of tahini and a small amount of red pepper flakes into the pan with the sun-dried tomatoes.In place of salt, try a squeeze of lemon or a dash or pepper.
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