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My Chips Alternative – Popcorn!

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Those who have been reading my blog know that I am a big, big CHIPS lover. When I gave up chips after the New Year, I knew I would have to invent something to satisfy my chip craving. I bought my sister this antique popcorn machine a few Christmas ago and decided to bring it back out. I bought a bag of popcorn kernels from Trader Joe’s. They are organic and only $1.99 per bag! Pretty big too…should give you about 20 servings at least. I seasoned the popcorn with melted vegan butter (Earth Balance), sea salt, paprika, and a big load of nutritional yeast. I coated the popcorn and OMG, they are to die for. Salty and buttery! Way HEALTHIER than chips and tastes better too! Definitely satisfies the salty crunch cravings. You guys need to try this out. It’s fantastic!

Salty, Cheesy Popcorn
– Top plain popcorn with melted vegan butter, salt, paprika, and nutritional yeast depending on your liking!

popcorn
Namaste,
Jenn

Sundried Tomato & Basil Cheesy Kale Chips – Best Kale Chips I’ve Tried Thus Far!

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Sundried Tomato & Basil Cheesy Kale Chips – Best Kale Chips I’ve Tried Thus Far!

Since you all liked my last kale chips recipe, I decided to explore other recipes and try them out. I came across OhSheGlows and saw that Angela Liddon had a cheesy kale chip recipe made with sun dried tomatoes, basil, and cashews. I loved all the ingredients so I knew I had to try it out. I made some adjustments but it turned out to be the best kale chips I’ve ever made and tasted! They tasted like nachos with a hint of sun dried tomato. Totally satisfies my chip craving and they are super healthy. I brought some to the yoga studio and everyone raved about them so I wanted to share the recipe with you guys.

Ingredients:
– 1 bunch of kale
– 1/2 cup of sundried tomatoes (I used the dried ones from whole foods, 365 brand)
– 1 cup raw cashews
– 2-3 garlic cloves (I love garlic!)
– 3/4 cup + 2 tbsp soaking water from tomatoes
– 2 tbsp of fresh basil
– 2 tbsp fresh lemon juice
– 2 tbsp nutritional yeast
– 3/4 tsp sea salt or to taste

Directions:
1. Soak your sun dried tomatoes and raw cashews in water in two separate bowls for two hours.
2. Wash your kale. (I wash mine w/ water and sea salt to get it really clean, then rinse it with just water again).
3. Tear the leaves off the stem and into bite size pieces.
4. Put them into your salad spinner. The dryer the kale gets, the easier the seasoning will stick on the kale.
5. After soaking the tomatoes and cashews for two hours, drain the cashews and sun dried tomatoes but MAKE SURE you save the sun dried tomatoes water.
6. Put your garlic into the food process and after minced, add the cashews, sun dried tomato, water from tomatoes, basil, lemon juice, nutritional yeast, and sea salt. Try to get into a creamy consistency.
7. Pour the sauce over the dry kale pieces and massage the sauce into the kale with your hands. Make sure to cover every piece. Add a sprinkle of salt if you’d like.
8. Place them into a dehydrator and turn on low for 11-12 hours. The chips should be really crispy when they’re done.
9. Turn the dehydrator off and open it to cool, I made the mistake of keeping them covered the first time and they weren’t as crunchy.
10. Enjoy!

Hope you guys try this recipe by Angela and let me know if you like them. I LOVED them. I can’t wait to make adjustments and come up with different flavors! Have you guys tried any good kale chip recipes?? If so, leave them below at the comments!

Namaste,
Jenn

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