Spread kale on baking sheets covered in parchment paper. Chips will be ready when crunchy and stiff and topping doesn't feel chewy or moist.Īlternatively, preheat oven to its lowest setting. If still pliable, continue to dehydrate further. Dehydrate at 115 for 8 hours or overnight. If necessary, reserve any remaining kale and refrigerate, covered, until first batch has finished dehydrating. Place kale pieces on dehydrator trays and spread out as much as possible. In a large bowl, combine kale and cashew paste, massaging each piece of kale to ensure kale is evenly coated. (Alternatively, you can use just the lemon juice for a slightly less bright lemon flavor.) Scoop the flesh from the lemon and add this to the food processor as well. Trim stems the from each kale leaf and cut each leaf into chip-size pieces.Īdd the cashews, red pepper, garlic, Bragg's, oil, and nutritional yeast to a food processor or blender. ![]() Kale Salad, Broccoli Pesto & Beet Hummusġ/2 red bell pepper, stem and seeds removed, chopped into large piecesġ lemon, peeled, cut into wedges, and de-seededĬover the cashews with water in a small bowl and let the soak for at least one hour before proceeding.ĭrain cashews and set aside.Blueberry Pumpkin Muffin Breakfast Bars.Blueberry Vanilla Swirl Raw "Cheesecake".Umami-er Raw Vegan Chocolate Cheesecake.Creamy Artichoke Spinach Skillet w/ Fish.Chicken Sweet Potato Curry with Spinach.Sweet Potato Cake with Cinnamon Frosting.
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