Place: Food Bank (725 26th Avenue)
For those that were at the monthly membership meeting in October, this is the recipe for kale chips that Nancy mentioned. Thank you for sharing Nancy!
Kale Chips by Averie – Raw Vegan Recipe for 1 Bunch of Kale
1 cup cashews (soaked for a few hours)
1 medium red pepper
2 cloves of garlic
juice of half a lemon (3 Tbsp)
I don’t use this. 1/4 c Nooch (Nutritional Yeast) or more if you’re a fan of nooch.
I don’t use this. There seems to be enough salt on the cashews. 1 Tsp Salt (or to taste)
I don’t use this. Optional 1/2 Tsp Agave or 1/2 of a medjool date
Wash the kale (as best you can – it is very water repellant), remove tough stalks and toughest leaf veins. Tear the kale into palmish-size pieces. Drain off your soaked cashews. De-seed the red pepper and cut into ¼ ths. Chop up a couple of cloves of garlic.
Apply the coating to the kale by putting some of the kale pieces into a large bowl and adding a lump of the mixed ingredients, stirring to get kale pieces well-coated. Stir with a spoon as shown on the internet site. Add more kale, add more mixture, stir some more. When well-coated, lay out kale pieces on your sheet or pan. Try not to overlap too much; a little is ok.
105 degrees oven/dehydrator for 4-6 hours. The lower temps will preserve the valuable enzymes of the kale. Watch them carefully, so they don’t burn, because if you think broccoli stench is bad, … burnt kale is even naaaastier.
Dehydrate (or bake) ‘til crispy-n-crunchy. Everyone’s oven temps and desired kale chip crispiness level differs. Optional: flip once after a couple of hours.
When done, I find it easier to remove with a spatula. Store any extras in a sealed container (not a problem!). I also use the spatula to put the flakes into the gallon-size freezer bag for storage.