Was there kale in your CSA box? Try this. It's yummy.
- CapreseStacy Sep 12, 2010 08:43 PM
I am a meat eater. My family raises organic, free-range, grass-fed, [add trendy buzzword of your choice here] cattle. But a certain "trying-really-hard-to-be-vegan" coworker made these kale chips and I loved them. They taste cheesy and crunchy and salty, and make you feel really smug that you are eating a green vegetable that (IMHO) tastes very nearly as good as bad-for-you, fried-in-oil chips. Probably good for dieters, but not for those watching their sodium intake.
I made them with the kale that came in the last CSA box, and I have even purchased kale -- the thicker kind works better -- to make these. I find numerous, very similar variations of it all over the interwebs, mostly on vegan/vegetarian sites (apparently, even people who won't eat anything with a face have little problem ripping each other off without proper sourcing/credit).
2 large bunches of kale
1/2-3/4 cup tahini
1/4 cup tamari or shoyu [OP's note: I used soy sauce, I was out of tamari)
1/4 cup apple cider vinegar [OP's note: I used red wine vinegar]
1/2 cup water
1-2 cloves garlic
juice of one lemon
pinch of sea salt
2 tablespoons nutritional yeast [OP's note: purchase at Henry's, Whole Foods, etc]
handful of herbs [OP: whatever you like/have on hand]
Wash kale thoroughly and remove the thickest part of the stem. Tear kale into larger than bite size pieces and set aside in a large mixing bowl. Combine all other ingredients in a blender until smooth. Combine mixture with the kale and massage it in with your hands making sure to thoroughly coat all of the kale with the sauce.
Bake at 300° for 20 - 25 minutes or until crispy
One of many sites where I found this or a variation:
kell, I didn't have the nutritional yeast the first time I tried kale chips,.They still came out pretty good, but I used some olive oil, garlic powder and a little cornstarch for body to replace. After trying both ways, I think it is worth the hunt/purchase price for the nutritional yeast because that's what gives them the cheesy flavor that makes them very, as you might say, "nom-worthy." Plus, all the vegan sites really tout the health benefits of the yeast flakes. Maybe the powdered parmesan cheese (the kind next to the jars of sauce and boxes of pasta) in the green plastic container, or the powder out of the Kraft Mac 'n Cheese box (defeats the purpose of the health factor here, maybe) would work.