Permalink at: http://kblog.lunchboxbunch.com/2011/08/cheezy-spicy-kale-chips-vegan.html
note: this sauce recipe is enough for 2 bunches of kale – but if you only want to make one bunch, you can halve recipe or store sauce in fridge to use later
- lemon juice
- apple cider vinegar
- nutritional yeast + extra for dusting
- cayenne
- garlic granules
- agave syrup
- sunflower seeds
- pepper
- 500g organic Kale
- Combine:
- red pepper finely chopped
- filtered water
- organic Cashews
- 1tablespoon organic Tahini
- Nutritional Yeast
- high mineral Salt
- organic Onion Powder
- organic Garlic
- organic Lemon Juice
- Dijon mustard
- olive oil
- freshly grated Parmesan cheese
- sea salt and fresh ground black pepper to taste
- Salad Ingredients:
- dry-roasted sunflower seeds
- Dressing Ingredients:
- fresh-squeezed lemon juice
- Dijon mustard
- extra virgin olive oil
Switch hits
Replace ricotta cheese with cottage cheese
Use spinach or Swiss chard instead of kale
Try using hemp seeds as a garnish
- reduced fat ricotta cheese
- grated Parmesan cheese
- dried thyme or 1 tablespoon fresh thyme
- lemon zest
- nutmeg
- sesame seeds
This is a chunky-style of cashew cheese because it is dotted with bits of kale and crumbles of silky cashew. If you want to blend and further strain this mixture for a silkier version – go for it. But I loved this “quickie” no strain method and actually enjoyed the chunkiness of the texture. You could really see the cashews and kale. Yet the texture is still creamy enough to slice and spread.
http://blogs.babble.com/family-kitchen/2012/03/15/baked-green-kale-cashew-cheese/
- soaked cashews
- extra virgin olive oil
- apple cider vinegar OR citrus juice
- also: water or additional non-dairy milk as needed to get the cashews blending
20 March 2012 - I made these changes. I forgot to put in salt and added about 1 to 1 1/2 cups of water and a Rapunzel bouilion cube. AND I cooked it for a while, (at least 1/2 hour), otherwise it just looked too raw. Art & Elyssa liked it, and it was pretty simple. And it has kale!
I served it with open face broccoli and cheese sandwiches (shredded italian, and a little grated pecorino romano), and sauteed zucchini.
“Top this soup with crumbled tortilla chips, and or grated cheese, such as cheddar, Monterey Jack, or asadero.”
- chopped onions
- olive oil
- ground cumin
- ground fennel
- red pepper flakes or 1/4 tsp cayenne
- salt
- diced tomatoes
- frozen corn kernels
- water or vegetable broth
- chopped fresh cilantro
- olive oil
- dried thyme leaf
- mild red pepper flakes
- sliced cremini or button mushrooms
- chopped kale
- Parmigiano-Reggiano cheese rind
- olive oil
- Dijon mustard
- apple cider vinegar
- fresh parsley leaves
- sunflower seeds
- pumpkin seeds
- salt & pepper
- finely minced garlic
- fresh ground black pepper to taste