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There's always someone in your life who doesn't want to eat his or her veggies, whether it's your child, your spouse, or even yourself! I myself have never been especially fond of vegetables—that is, until I discovered kale. Lately, if I haven't had a kale smoothie by the end of the day, I get a mad craving and head straight to the kitchen in search of my trusty blender.
Unfortunately, my boyfriend has not developed the same fondness for kale. What I see as a delicious, leafy green treat he sees as, well, a leafy green chore to eat. But I'm hoping that I can change his mind with Julie Morris' Cheesy Kale Crisps. This week's recipe from Superfood Cuisine: Cooking With Nature's Most Amazing Foods promises "a distinctly parmesan-like flavor that is excitingly addicting" that will convert kale-haters into kale addicts.
Challenge accepted. Let's put this recipe to the test!
Cheesy Kale Crisps
1 large bunch curly green kale
2 Tbsp. coconut oil, melted
2 Tbsp. flaxseed powder
1 tsp. fresh lemon juice
1 Tbsp. nutritional yeast
1 Tbsp. tahini
1 tsp. onion powder
1/4 tsp. sea salt, or to taste
Wash the kale and dry very thoroughly, or the flavorings will not coat the leaves well. Remove the thick parts of the stem from the kale leaves, and tear the leaves into large pieces. Place in a big bowl.
In a small bowl or cup, mix together the oil, flaxseed powder, lemon juice, yeast, tahini, onion powder, and salt. Pour over the kale.
Using your hands, massage the oil mixture into the kale, squeezing and tossing the vegetables to help soften the leaves. Mix for about 2 minutes until evenly coated. Taste and adjust the salt.
Proceed with your method of choice below. (Choose only one of the below methods—either raw or oven.)
Dehydrator Method (preferred): Warm the dehydrator to 115ºF. Spread out the kale on 4 perforated dehydrator sheets and dehydrate for 10 to 12 hours, or until crispy (time may vary depending on local humidity). Store in an air-tight, sealed container.
Oven Method: Heat the oven to 200ºF. Spread the kale out as flat as possible on a couple of baking sheets lined with parchment paper. Bake for 55 to 80 minutes, or until dry and crispy. Make sure it does not burn. Let cool and store in an air-tight, sealed container.
Makes 2 to 4 servings
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