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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Vegan Dairy-free Soy-free Chocolate Frosting Recipe and GF Menu

February 6th, 2011 yum Posted in Breastfeeding for Allergic Baby Recipe, Chocolate, Frosting, Gluten Free Menu Swap Monday, Menu, Menu Plan Monday, Soy Free, Vegan 11 Comments »


This afternoon I decided to make vanilla cupcakes from Elana Amsterdam’s Gluten-Free Almond Flour Cookbook to share with another gluten-free, allergen sensitive friend of mine. I wanted to make a frosting to go with them, but I didn’t have any soy-lecithin free chocolate chips. I ordinarily use Enjoy Life Semi-Sweet Chocolate Chips, Gluten, Dairy & Soy Free but I ate them up in a snacking frenzy some time ago. I looked around, but most recipes online seemed to call for something my friend couldn’t have or something I didn’t have in my pantry. And so, I made up my own recipe.

I also wanted to try a menu again. I’ve gotten out of the habit and I miss it, so here goes. The DH is out of town, so I just have to please Baby Yum and my Mother, who is living with us.

Monday: American
Tofu Meatball subway on Sorghum-Millet French Bread

Tuesday: Chinese
Vegetable Stir Fry

Wednesday: Indian
Masala Dosa
Manchurian Cauliflower

Thursday: American
Split Pea Soup

Friday: Italian
Prepared Ravioli in pumpkin-sage cream sauce

Dessert of the week:
Fruit Cobbler

I shared this menu with Gluten-free Smiles for the Gluten-free Menu Swap and over at Org Junkie.

Dairy-free Soy-free Chocolate Frosting Recipe
Ingredients
1/2 to 3/4 cup powdered sugar
1/4 cup shortening
1 tsp dairy and soy-free Margarine (I use soy-free Earth Balance)
1/2 cup high quality cocoa
2 tbsp coconut cream (*you can add 1/2 tbsp more if you like)
1/2 tsp. gluten-free vanilla
pinch of salt
Directions
Put your shortening, margarine and 1/4 cup of your powdered sugar in a standing mixing bowl or small to medium bowl and mix together until creamy. Add your cocoa and another 1/4 cup sugar and combine. Add coconut cream (the thick cream-like solid that forms at the top of a can of regular, full fat coconut milk) and vanilla and mix together. Add your pinch of salt and combine. Adjust as desired. If needed add final 1/4 cup sugar and whip together.

Baste cupcake or cake with frosting. Will firm up as it sits, even at room temperature.

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