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Written by Kristie
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Thursday, 28 April 2011 12:19 |
Don't turn your nose up at these, you won't even be able to tell they are kale when you are done. These are a great alternative to other types of chips. They are salty, cheezy & crunchy, and dare I say addictive in a GOOD way! Use organic if possible! If you don't like the heat of the chipotle, even though it adds a lovely smoky, depth, you can easily leave it off. This recipe is easily doubled or tripled, which is a good idea, because if you are like me, I eat half of the kale before it even makes it into the dehydrator... 
1 bunch of kale, stemmed, and torn or chopped into 1 inch size pieces
juice 1/2 lemon
extra virgin first pressed olive oil
2-3 T nutritional yeast
salt to taste
ground chipotle powder
1. Throw the kale in a large bowl. Pour the lemon juice on top and drizzle with a tiny bit of olive oil. Sprinkle the nutritional yeast, salt and chipotle powder on top.
2. Using your hands, massage the ingredients into the kale very well. Let sit for 5-10 mins. Massage it again. Let sit another 5-10 mins.
3. If you have a dehydrator, place on a teflex liner on the dehydrator tray, and dehydrate at 105 degrees for 4-5 hours until crispy. If you don't have an Excalibur tray dehydrator, you could use parchment paper in any other type of dehydrator. Alternatively, you could also place on a parchment lined cookie sheet and cook on the lowest heat of the oven until crispy.
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Last Updated on Thursday, 28 April 2011 17:47 |
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Written by Kristie
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Friday, 07 October 2011 19:09 |
Easy breezy recipe, brought to you courtesy of my friend, Dan Korman, of Park + Vine, adapted from a New York Times recipe.
1 1/2 lbs chunk squash (whatever kind you feel like)
1 chopped onion
3 T. extra virgin olive oil
1 T. minced garlic
3 T. rubbed or chopped sage
4 c. vegetable stock
1 T. coconut creamer (unflavored)
smoked paprika (Dan recommends Bourbon Barrel Foods brand, I like Penzey's cause I know where to get it!)
1. Saute the onion in 2 T. of the olive oil in a stock pot for about 5 minutes until softened. Add in the garlic, and 1 T. of the chopped sage, saute for one more minute.
2. Add in the vegetable stock and simmer until the squash is tender, about 15 minutes.
3. Meanwhile in a small saute pan, saute the remaining sage until crisp. Place on a paper towel to drain any excess oil.
4. With an immersion/stick blender, puree the squash mixture until smooth. Or alternatively, in small batches, in a blender. Place back in pan if using regular blender, and stir in the coconut creamer.
5. Garnish with the smoked paprika and crispy sage.
Enjoy solo or with loved ones!
Alternatives: If you like nutmeg, a little freshly grated over the top would do nicely. If you like it spicy, you could used chipotle powder instead of the smoked paprika. Some toasted pepitas (pumpkin seeds) would be a swell garnish too!!
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Last Updated on Friday, 07 October 2011 20:21 |
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Written by Kristie
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Thursday, 01 December 2011 10:10 |
This is one of my fave party go-to's!! Based on a recipe given to me by my dear friend Kathy B.! Thanks Kath!!
DRESSING
1/4 c. organic sugar
1 t. celery salt
1/2 c. neutral tasting oil, such as Canola
1 t. garlic powder
1/3. organic apple cider vinegar
SALAD INGREDIENTS
1 bunch romaine lettuce
1 lb. baby spinach
2 organic granny smith apples
1/2 c. unsalted raw cashews
Combine the salad ingredients in a LARGE bowl. Pour 1/2 dressing over the top, and toss. Do not use all the dressing!! If you need to add more because the salad is dry, add a Tablespoon at a time. There is nothing worse than salad with too much dressing!
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Last Updated on Friday, 02 December 2011 12:41 |
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Written by Kristie
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Tuesday, 25 October 2011 15:59 |
1 stick Earth Balance margarine
1 c. packed organic brown sugar
1 T. ground flax meal
3 T. filtered h20
1/4 c. soymilk
1 T. apple cider vinegar
1 t. vanilla extract
1 c. canned pumpkin
1 T. baking soda
1 T. baking powder
1/2 t. fine sea salt
1 1/2 t. ground cinnamon
1/4 t. ground powdered ginger
1/8 t. ground cloves
1 2/3 c. unbleached all purpose or whole wheat pastry flour
For the topping:
2 T. flour
2 1/2 T. organic sugar
1 t. cinnamon
1 T. Earth Balance margarine
1. Preheat oven to 375 degrees.In a blender, or with a whisk, beat the water and flax meal together. Combine the soymilk and the vinegar in a separate dish. Set aside. Prepare your muffin pan with liners or spray with cooking spray.
2. Cream the margarine and brown sugar together. Add the flax mixture, vanilla, pumpkin, soymilk mixture and beat until combined.
3. In a small bowl, blend the topping ingredients together until the ingredients look kind of like ground peas.
4. In a separate bowl, whisk together the (dry ingredients) baking powder, baking soda, salt, sinnamon, ginger, cloves and flour. Add this slowly into the wet ingredients, being careful not to overstir.
4. Using an ice cream scoop, distribute the batter evenly into the mufin cups. Sprinkle the topping over the muffins, and then bake at 375 degrees for about 20 mins, or until a toothpick inserted comes out clean.
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Last Updated on Tuesday, 25 October 2011 19:21 |
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Written by Kristie
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Friday, 02 December 2011 14:48 |
I love this new site! It is very similar to Groupon, except that they feature vegan goods and services. This Oyster Mushroom Kit is one of the items on their Holiday Gift Guide, which I am definitely going to be gifting this season (and one for myself too!), and they have a discount for you if you are a subscriber. Woot Woot!!
Click on the image below to subscribe and get great deals!
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Last Updated on Friday, 02 December 2011 15:06 |
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