Thai Un-peanut sauce Kale Chip Recipe and menu

February 28th, 2011 yum Posted in Kale, Menu, Menu Plan Monday 9 Comments »

This week we’ve had a lot of kale at the House of Yum. I called this kale week. It might have been more accurate to call it kale chip week, as every single recipe I’ve shared for kale has involved my beloved Mr. Nesco and, well, turning kale into dehydrated raw foods chips. I made balsamic sweet onion kale chips, tahini un-cheesy kale chips, and now, thai un-peanut almond kale chips. I didn’t mean to; it just happened that every time I had a bunch of kale in my hands my thoughts automatically turned to dehydrated chips. The last recipe came about when I planned to make Valerie’s Red Curry Thai Kale Chips, got as far as the almond butter when I found out I was out of curry sauce, and switched gears to follow up on an idea I had previously for a Thai “peanut-sauce” kale chip, sans peanut.

It is a good thing you are all more creative than I am, because my Kale Carnival turned out a bevy of glorious recipes, with only a small kale chip contingent. Rikki’s raw kale salad reminds me that kale can be good fresh, Cheryl’s Kale Pesto demonstrates that sometimes kale can be wonderful when you don’t even recognize it, while Wendy’s Kale and Potato Cakes shows us how comforting kale can be in a family friendly dish.

I’m inspired, and sad to say goodbye to kale as the week draws to a close. I don’t think I’ll ever have a problem finding a new way to make kale, thanks to all of these entries and ideas. The linky will be up for at least 5 more days, so I welcome you to join in and add your favorite kale recipe to the carnival. I might just have to have another one of these ingredient carnivals soon!

Speaking of ingredients, I thought I’d share a quick menu.
Monday: American Vegan
Alisa’s Orange “Cheesy” Sauce with steamed broccoli and gluten-free pasta

Tuesday: Indian
Cauliflower Pilaf
Okra Supreme

Wednesday: Japanese Fusion
Slightly Spicy Tofu-Avocado Sushi Rolls

Friday: Italian
Alisa’s Go Dairy Free Eggplant un-cheesy parmesan
Gluten-free Flatbread

Baked Good: Chocolate Surprise

Shared with Org Junkie and In My Box and Slightly Indulgent Tuesday

When I shared this kale chip with my Dad, who last wrinkled his nose in dismay at “dried leaves” from the oven, he took one, tasted it, and got a twinkle in his eye. Then he grabbed another handful. That says it all, I think.

Almond Butter Sauce Kale Chip Recipe
Ingredients
1 very large bunch of kale (or 1 1/2 small bunches), deveined

1/2 cup raw almond butter (scant)
juice from 1 lime (2 tbsp.)
1/4 onion, ground in food processor
1 tbsp. finely grated ginger
1 tsp. maple syrup
1/2 tsp chili sauce
1/2 of one zucchini, finely grated

Directions
Combine ingredients for sauce, put clean and spun dry kale in a large bowl, massage sauce into leaves and dehydrate on 115f for 6+ hours or longer until leaves are dry and crunchy. The curlier the leaves, the longer you will have to dehydrate.
Notes
Use any leftover sauce for dressing.
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Kale Week: Tahini Kale Chip Recipe and Dehydrator review

February 25th, 2011 yum Posted in Dairy Free, Dehydrator Recipe, Kale, Nut Free, Nutritional Yeast, Raw Food, Soy Free, Vegan 19 Comments »

And so, Kale week continues! We started this event with a fun recipe for Sweet Onion Balsamic dried Kale Chips, and then I shared a review for pre-made kale chips, in case you didn’t want to bother making your own. And now, to wrap things up, I’m including a Tahini un-cheese, nut-free Kale Chip Recipe for you to enjoy. I’m also hosting a fun Mr. Linky with links to other Gluten-free kale recipes. To join, just click the link at the bottom of this post. Rules? Where we’re going we don’t need rules- except, well, you have to link a kale RECIPE* and add a link to this post on YOUR post. So I guess there are rules. Oops. Maybe I need to pick my quotations more carefully.

Ok, you got me. I’m a rule-girl, but only because I want this post and Mr. Linky to celebrate the joy that is kale. Old posts are ok, and multiple posts are ok; just add a link to this post to your post!

*No reviews or unrelated links please. If you have a kale product review comment on my Kale chip post and I’ll add you.


Speaking of kale, one of my favorite ways to prepare it is in the dehydrator. People ask me all the time which dehydrator I use. Let me introduce you to my friend, Mr. Nesco.**

I have the Nesco 700-Watt Round Food Dehydrator. The DH bought it for me for my birthday two years ago, as we were expecting Baby Yum. Shortly thereafter we moved and then had Baby Yum and I was far too busy and, I might add, intimidated by said device, to use it. It lived in our storage shed for quite some time, nestled in with our suitcases and holiday decorations. Oops. The DH was not happy with me, to say the least. I knew I would use it someday, though. I just needed to get over my reluctance to read the manual and figure out how the thing worked. But when I finally did get the courage to use the thing (two years later), I couldn’t figure out what had taken me so long. The dehydrator couldn’t be simpler. You pick your dehydrating temperature, put your food in the racks and plug it in. Take food out when it has achieved the desired texture. Cleaning the racks is a bit of a pain. My dishwasher is always far too busy to use for dehydrator racks, so I have to do them by hand, which I hate. I don’t trust my sink to be clean enough for food that won’t be superheated, so I take them to our shower and hose them down there. Not ideal. I’m thinking of having the DH put in an additional utility sink in our garage where I can do special hand wash. Now that would be useful.

So, I have the round Nesco and like it. But, truth be told, if I’d shopped a little later, I would have bought the Square-Shaped Nesco after it came out on Amazon. Square is a nicer shape for raw flatbreads, like you can make with recipes from the I am Grateful cookbook, and you can line it with parchment paper more easily. You can line the round one with parchment, but cutting it to shape is a nuisance. If you read the reviews on Amazon (click on the pictures of the respective dehydrator) people like the square one as much as (or more) than the round one. Both have very positive reviews, though. One more plus of the square dehydrator is that you can get more on the square trays than the round trays. *yippee* Unfortunately I guess I’ll be using a round one until it bites the dust. Guess I’ll have to use it a lot to speed up the process!

**I didn’t get anything free for writing this, more’s the pity. I just thought I’d talk about it here rather than trying to cram a good response in 140 characters on Twitter. ;)

I shared this post with Gluten-free Wednesday.


Gluten-free Kale Recipe Carnival:

Tahini un-cheesey Dehydrated Kale Chip Recipe
Ingredients
1/2 large bunch of kale or 1 small bunch of kale, deveined.

Sauce:
1/4 cup tahini
1/4 cup nutritional yeast
2 tsp coconut aminos or gluten-free tamari
1 tsp. liquid mustard
2 tbsp. diced sweet peppers (yellow, red or orange)- I used two mini sweet peppers
Enough water to form a smooth sauce that can be drizzled

Special equipment: dehydrator, food processor or sturdy blender

Directions
Rinse your kale and then spin dry in a salad spinner or press dry between clean towels.

Combine sauce ingredients in a food processor or blender and combine until everything is smooth. Add water as needed so that the sauce can be drizzled or poured.

Put your kale leaves in a medium or large bowl and drizzle with the sauce, massaging into the leaves. Put the seasoned kale on two or three racks of a dehydrator and dehydrate at 115F for around four hours or until you have completely dry, crunchy chips.

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