Soufflé Verde

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An unusual take on kale. And a fresh yet full-bodied way to redefine a classic (With Ingredient Special on Kale, Rcp# 53, version two)

Ingredients for ‘Souffle Verde’ (per 4 small Souffle Forms)

  • 4 tablespoons fresh kale sprouts, coarsely chopped (you will need to dry wet sprouts with a clean, water-absorbent cloth before chopping)
  • 1 tablespoon olive oil
  • 2 tablespoons cleaned pistachios (about 21 whole peeled nuts without shells, about 16-17 g)
  • 3 tablespoons pumpkin seeds (about 35-37 g)
  • 4 tablespoons cashew nuts (about 40 g)
  • 5 tablespoons chickpea flour (about 50g)
  • 6 tablespoons oat yogurt (equivalent to 6 x 15 ml = about 90 – 100 ml)
  • 7 tablespoons cold parsley tea (7 x 15 ml = about 105 – 110 ml, see Side Notes below for preparation instructions)
  • ½ teaspoon bear’s garlic in oil (for alternatives see [Ingredient Special on Bear’s Garlic plus Recipe ‘Bearlings’])
  • ¼ teaspoon smoked sea salt
  • 1 knife tip ground caraway
  • Pinch of freshly ground nutmeg
  • Canola oil for greasing the molds
  • 12 – 15 fresh chives, chopped (or 2 teaspoons chopped, frozen chives)
  • Half a tablespoon brown millet flour and half a tablespoon of chestnut flour, mixed carefully
  • 4 teaspoons cream cheese (plant-based, such as almond)
  • You’ll also need: a strong blender (suitable for grinding nuts), a small fine sieve, and four small round stoneware forms (about 5 cm high and 8 cm wide).


Baking Instructions and Preparations for ‘Souffle Verde’

  1. Blend cleaned pistachios, pumpkin seeds and cashews in a powerful blender (must be labeled as suitable for nut grinding).
  2. Mix the resulting nut flour well with the chickpea flour, then mix 4 tablespoons of oat yogurt with the cold parsley tea and carefully mix the liquid with the flours. Let the mixture rest in a cold place for about 30 minutes.
  3. After resting, add the olive oil, the remaining two tablespoons of oat yogurt, the bear’s garlic in oil, the smoked sea salt, and the ground caraway and nutmeg. Stir gently.
  4. Grease the forms.
  5. Place a teaspoon of cream cheese in the bottom of each form. Sprinkle 1 tablespoon of the chopped kale sprouts and ¼ of the chopped chives over the bottom of the forms and over the cream cheese dollops in each form.
  6. Shovel the dough loosely onto the top of cream cheese and chopped greens. Carefully flatten the surface with a knife or spoon (do not spread the dough on the edge or it will burn).
  7. Preheat the oven to 125°C plus top and bottom heat. Remove the baking rack from the oven before increasing the heat (usually earthenware or stoneware molds do not like to be placed on a hot surface when still cool).
  8. Cover the soufflés in their forms with a very thin layer of the millet and chestnut flour mix using a small sieve of the same diameter as the forms. Remove any residue from the edges of the pans. They will burn and make it difficult to remove the soufflé from the baking dish.
  9. Once the oven is heated, place the forms on a cool rack in the oven (mid-height) and bake for 35 – 40 minutes. The surface of the soufflé should be visibly hardened and risen. Turn off the oven and leave the soufflé in the oven for another 5 -8 minutes.
  10. Remove the soufflé forms from the oven (use a baking glove, these dishes get really HOT) and place them on a heat-resistant surface. Let them cool enough to handle, then carefully brush off any dusty residue from the millet flour on top (you can leave a little, but it’s best to have a solid, only lightly dusted base before turning the forms). Using a normal breakfast knife, carefully cut the sides of the souffles loose from the mold. Use a tablespoon to lift the souffles slightly in the pan. Turn the souffles out of the pans and onto a plate. Serve immediately.

Side Notes:

  1. To make parsley tea, pour 150 ml of boiling water into a large mug with either 1 teaspoon of dried parsley or a small handful of washed and cleaned fresh parsley. Use a tea bag for the dried herb, or put the whole clean plant with leaves and stems in the mug (crushing it a bit). Leave the parsley in the water for 10 minutes, then take it out and let the liquid cool completely. It is important to use cool liquid in this recipe or the flour will lump.
  2. Of course this also works with other fresh sprouts (try broccoli or red radish sprouts, both very good). Fresh cress is also a good option. But this recipe comes with the seasonal Ingredient Special on Kale [‘Dark Green and Handsomely Versatile’]. Remember?
  3. To sprout kale, get a sprouting jar or other sprouting container and follow the instructions that come with it carefully. Especially the washing/watering instructions are essential – believe me! 😉

Please note: For all my recipes (text) on this blog (By MagS, Parsley-Lane Blog) I grant a CC license under the terms of BY-NC-SA 4.0 (Attribution-NonCommercial-ShareAlike). For further explanations, please see the Legal Notice or visit creativecommons.org.