Food, Community And All Things Sustainable

August 18, 2011


The foray to the farmers market on Saturday was incredible on many levels.

Plenty of vendors, good product, live-radio broadcasts, sustainable demos - canning and rain barrels, and a totally festive atmosphere.

One customer brought over a sample of kale chips she made with kale purchased the week before.

Delicious!  And she shared the recipe she adapted.

Sorry, no photos.  Too busy making and enjoying kale chips.

Kale Chips

Amazingly these kale chips taste as if they are sprinkled with cheese.  Yet, cheese is not an ingredient.

1 red bell pepper, seeds removed, coarsely chopped
1 or 2 bunches curly kale
1 cup raw cashews, soaked for 24 hours
1 large tomato, seeds removed
Juice of 1 large lemon
1/3 cup nutritional or brewer’s yeast
Sea salt and pepper to taste

1.       Remove stems from kale and use in another recipe.
2.       Tear kale into bite size pieces.
3.       Rinse to remove any dirt and spin dry in a salad spinner.
4.       In a food processor, process cashews and lemon juice into a paste.
5.       Add the red bell pepper, yeast, salt and pepper
6.       Process until smooth.
7.       Place kale pieces and half of the mixture in a large bowl.
8.       Massage the mixture into the kale pieces – massage each leaf individually.
9.       Add more of the mixture as needed.
10.    Place kale pieces on dehydrator trays being careful to not overlap pieces.
11.    Dehydrate at 110 degrees Fahrenheit for 5 to 6 hours.
12.    Store in air tight container.

Adapted by Beth J

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