What is hugelkultur? Find out on Tuesday!

Regular Monthly Meeting: Tuesday, November 3rd, 2015
Time: 6:00 p.m. social time, 6:30 pm meeting

Place: Food Bank (725 26th Avenue)

 
Speaker:  Vic Johansen on small fruits, hugelkultur, and permaculture
(What is “hugelkultur” you ask?  I know I did!  http://www.richsoil.com/hugelkultur/ )
 
Agenda:  Planning spring garden workshop
Collecting data about recommended plants and varieties

Vegan kale chips with cashews and peppers

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

Vegan Kale Chips by Averie

Vegan Kale Chips by Averie

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.

Put all the ingredients: cashews, red pepper, garlic, lemon jc (but not kale) into a Vita-Mix or Food Processor & Blend everything together.  It should be thick, but able to pour.

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.

SITE:http://www.averiecooks.com/2010/04/raw-vegan-kale-chips-making-our-own.html

This seems like a personal website, so you have to scroll down to see the kale recipe. There are good pics to go with the recipe.
Regular Monthly Meeting: Tuesday, Oct. 6th, 2015
Time: 6:00 p.m. social time, 6:30 pm meeting
Place: Food Bank (725 26th Avenue)

Speakers:  Marsha Munsell from Cooperative Extension, on Food Preservation
Please bring a donation for Food Bank.