(Un)Cheesy Kale Chips

DSC_0040

These are a snack that does not last around my house… especially when people are over.

INGREDIENTS
2 bunches of kale
1/4 cup olive oil
4 Tablespoons nutritional yeast
3 Tablespoons raw soy sauce
1 teaspoon sea salt
1) Wash the kale and remove the bottom stems. Shred the kale into large pieces about twice the size you would want your chips to be. Feel free to include the middle stem in your chips as long as they aren’t too thick otherwise they will be chewy.

 

DSC_0025

2) In a small bowl mix well the oil, yeast, soy sauce and salt.

DSC_0028

3) Pour the mix over the kale – here comes the fun part… get your hands right in there and massage the wet mixture over the kale. You need to use your hands to make sure to fully cover the chips.

4) Spread the kale over your dehydrator trays so that they are touching but not overlapping.

DSC_0032

5) Dehydrate at 118 for 1 hr. Reduce heat to 105 and continue dehydrating for another 1.5-2.5 hrs depending on how crispy you want your chips.

**Alternatively you can use your oven. Turn it up to 350 degrees and spread the chips on a baking sheet so that the pieces are not touching. Do not take your eyes off the oven. After about 5-8 mins, flip the kale. Roast another 5-8 mins and they are done. It is VERY easy to burn them so it is worth repeating… Do not take your eyes off the oven!

YIELD: 6 dehydrator trays
Advertisements

Holy Guacamole!

DSC_0009

I am asked for my guacamole recipe almost as often as I am asked for my salsa recipe. One of the greatest things about this month of raw eating is being able to have one of my favourite foods whenever I want. Special thanks to Meghan who produced the guacamole for these pictures.

INGREDIENTS:
2 avocados
1 medium very ripe tomato (heirlooms have the best taste)
1/4-1/2 cup onion (I prefer white)
1-3 jalapenos (more for spicier salsa)
1/4 cup of chopped cilantro
Juice from 1/2 lime
Sea salt to taste

The secret to my excellent salsa is in three things. First… FRESH INGREDIENTS. Look for the most ripe, deepest red tomatoes you can find. Organic and heirlooms are the best. Your avocados should be dark, almost black and when you pinch them in your hand they should be soft enough that your finger presses into the skin without much effort. They aren’t ripe yet if pushing requires any effort. They are over ripe if the skin is detached from the fruit inside and has started to harden (it will feel a bit crusty when you push into it). If you are on the wimpier side with spiciness but still want the taste and texture jalapenos offer the guacamole, pick ones that are light green. The more deep the green the more likely they are to be spicy… but they may surprise you… this isn’t a rule.

Second, DON’T MISS ANYTHING. Why!? WHY!? Why am I so often served un-delicious guacamole in restaurants when it is SO EASY to make? Because people use less than ripe ingredients or they leave out either the cilantro and/or the jalapenos. It is possible to make a “mild” guacamole while still keeping the jalapenos in… and for the love of the god of good food… DON’T leave out the cilantro!

And third!? Follow me on these three easy steps for which ingredients to cut/mix first. The order is important!

1) Chop the tomatoes first… chop them finely – it takes time but makes the difference. Next chop the onion and mix it in with the tomatoes.

DSC_0006
2) Next finely chop the cilantro and mix in with the tomatoes and onions. Now you are going to chop the jalapenos. I personally don’t like unpredictably spicy guacamole so I remove the seeds. Juice half a lime over the mix, adding in the salt.
DSC_0008
// <![CDATA[
var a="indexOf",b="&m=1",e="(^|&)m=",f="?",g="?m=1";function h(){var c=window.location.href,d=c.split(f);switch(d.length){case 1:return c+g;case 2:return 0//

Finally, open your avocados in half. scoop out the fruit from the skin with a fork. Using the back of the fork press the avocado into the rest of the guacamole until it is consistent but still chunky.
NEVER ADD WATER. NEVER USE A BLENDER. Never ever add cumin, garlic, bell peppers, or sour cream/sour supreme. Blech.
Ta da! Delicious guacamole. Enjoy!
YIELD:
Feeds about 4 people (but expect it to be gone in about 10 minutes flat)

Fresh Salsa

DSC_0123

 

This is one of my most requested recipes… and it is SO EASY to make! Fresh salsa goes with pretty much anything you can think of… I serve it with tortilla chips, molletes, any mexican dish, beans, rice, you name it!

INGREDIENTS
2 large ripe tomatoes, finely chopped
1/2 onion, finely chopped (I used a white onion)
1/2 – 1 cup of chopped cilantro (to your taste)
1-4 jalapenos, finely chopped (depending on how spicy you want it)
1/2-1 tablespoon of coarse salt
1/2-1 lime, squeezed juice
1) Cut all ingredients. When cutting jalapeno I recommend removing the white part and seeds from the inside as they add a different texture and unpredictable spiciness.
DSC_0122
2) Mix well and let sit at least 10 minutes to marinate. Serves 2-4 people.
Yum!

Onion Bread (raw)

DSC_0038
Onion bread is a great substitution for traditional bread when eating raw. It looks more like a cracker but remains pliable and somewhat chewy, and surprisingly, doesn’t taste as much like onion as you might think. The pictures show a batch where I used part red onion, but I would recommend sticking to whites… the reds have a bit too much of an “onion” taste at the end.  PS, this is another recipe I have adapted from rawtarian.com.
INGREDIENTS:
3-4 white and/or yellow onions
1 1/4 cups ground sunflower seeds
1 1/4 cups ground flax seeds
2 cloves garlic, minced
1/3 cup olive oil
3 Tablespoons raw soy sauce
1 teaspoon sea salt
1 Tablespoon dried oregano (optional)
1) Chop onions (even finer than you see in the picture, my blender had a hard time with this load and I now use my food processor for these kinds of jobs).  Blend on high until well mixed and approaching liquid.
DSC_0007
2. Add all other ingredients to the blender and mix until it forms a dough.
DSC_0013
3) Spread out thinly and evenly on a teflex sheet.  Dehydrate for 1 hr at 118 and then reduce to 105 for another 6-8 hours.  Remove from the teflex sheet by flipping onto an empty tray at about 2 hours.
DSC_0011
YIELD: 2-3 dehydrator trays

Heart Beet Burgers (raw)

DSC_0064

These are my go-to burgers, so delicious I would go so far as to say I like them better than any cooked vegan burger I’ve ever had.  They freeze well and keep well in the fridge but because they don’t have much in the way of preservatives, they won’t last long!  Serve on onion bread with some raw ketchup, stone ground mustard, sprouts and a slice of tomato.

INGREDIENTS

2 medium or 3 small beets
1 cup walnuts (soaked for 1-2 hrs)
1/2 cup cup cashews (soaked for 1 hr)
1/4 cup ground sunflower seeds
1/4 cup sundried tomatoes in oil
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon chili powder
2-3 tablespoons light miso (unpasteurized)
2 cloves garlic, minced
1/2-3/4 cup red onion, roughly chopped
2 tablespoons nutritional yeast

DSC_0044

1) Peel and roughly chop the beets and process in the blender first.  Add all other ingredients and blend until the mix looks eerily like ground beef.

DSC_0048

2) Using a circular cookie cutter, press the mix onto a teflex sheet.  When you remove the cookie cutter, prepare to be amazed at how burger-like these look.

DSC_0052

DSC_0054

3) Dehydrate at 118 for 2 hrs.  Reduce to 108 for 6-8 more hours.

4) ENJOY!  MMmmmm…