1 large bunch of green kale, de-stemmed and ripped into bite size pieces 1 cup cashews, soaked for 4-6 hours 1⁄4 bell pepper, seeded and chopped 1 tablespoon grated ginger 1/2 tablespoon lemon juice 1 teaspoon sriracha (or your favorite hot sauce) 1teaspoon tamari (soy sauce is fine too) 1 tablespoon nutritional yeast 1⁄2 teaspoon salt
Mix it up
Put cashew, bell pepper, lemon juice, nutritional yeast and salt in a blender and blend until very smooth. You may need to stop and scrape down the sides a couple of times to make sure you get a smooth result. Sometimes it is easier to make a bigger batch and freeze it for another time.
Massage blended mixture onto kale pieces, getting it inside of curls. This works best using your hands. Make sure you wash them properly before you get mixed up. Ensure that the sauce is evenly distributed. Otherwise you might end up with uneven areas which could be rather hot or very tasteless.
If you are lucky and you have a dehydrator then put the coated kale pieces on teflex sheets (don’t worry about flattening them, they’re better bunched up) and dehydrate at 40 degrees celcius overnight or until coating is dry.
When using an oven you can use grease proof baking paper or a silicone matt first and then use something with holes in it like a steamer basekt. Or a pizza tray. Get creative I am sure you will find something. The temperature should also be 40 degrees celcius.
Slide onto mesh screens and dehydrate until very crisp.
Enjoy!!! They are a fantastic snack for movie nights or any other time you like to eat chips.
My Beetroot & Ginger Kimchi variation
½ large head or 1 small of napa cabbage (Chinese cabbage) 1 – 2 carrots, julienned (cut into thin uniformed sticks) 1⁄4 red bell pepper, julienned 1⁄4 cup red cabbage, shaved on mandoline or thinly sliced 1 raw beetroot. julienned 1⁄2 tablespoon salt
Paste to season your kimchi
1⁄4 cup bell pepper, chopped 1 tablespoons of fresh garlic, minced 1 tablespoon of fresh ginger, finely chopped If you want it a bit more pungent than add some more ginger 1 tablespoon of fresh green onions (scallions), finely chopped 1 1⁄2 teaspoons of dried red chili pepper flakes (or to taste) 2 teaspoons agave 1⁄2 tablespoon salt
This recipe will give you 1 standard size mason jar.
Separate and wash cabbage leaves thoroughly. Tear into small pieces.
Sprinkle 1⁄2 tablespoon salt onto cabbage. Massage firmly, to collapse cell walls, in order to release liquid to form brine. Let sit while preparing step 3.
Create a seasoning with the remaining 1⁄2 tablespoon salt, bell pepper, scallions, garlic, ginger, dried chili flakes, and agave. You can use either a mortar and pestle or mini prep to create the paste.
Wearing gloves or with very clean hands, rub the seasoning paste into cabbage.
Once cabbage leaves are coated with paste, and a good amount of water has been released, add in the remaining vegetables (carrot, bell pepper, purple cabbage) and toss until well combined.
Transfer mixture, vegetables and brine, to a glass container (large bottle, mason jar, etc.) and use a clean fist or utensil to compress mixture, to ensure all contents are submerged under brine, to prevent any spoilage.
Leave about 2 inches of room at the top of the bottle before capping it tightly with a lid. Allow bottle of kimchi to sit at room temperature for 2-3 days.
Store outside of the refrigerator, on shelf, out of sunlight to ferment. The refrigerator would stall the growth of good bacteria and fermentation.
You may need to “burp” your kimchi every 24 hours to release some of the pressure from fermentation.
After 2-3 days, your kimchi is ready to eat.
Refrigerate remaining kimchi and take out portions needed for recipe. Kimchi can be stored in brine but is best drained before use. The refrigerated kimchi will continue to ferment slowly in the refrigerator over time, becoming more sour and flavorful with each passing day.
Always use clean utensils when dipping into your kimchi.
A lot of the recipes here came to life during my studies with PlantLab and through self-study.