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
Wednesday: Japanese Fusion
Slightly Spicy Tofu-Avocado Sushi Rolls
Alisa’s Go Dairy Free Eggplant un-cheesy parmesan
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
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
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.
Use any leftover sauce for dressing.