Hi friends! If you noticed I didn’t post yesterday, I apologize, I took a spontaneous day off from blogging. I used the time to catch up on some other projects plus I got to respond to some of your wonderful comments and e-mails. I absolutely love interacting with you in this environment, I think it is a great for us to share our experiences with each other. Plus, having social connections and support is really important for long-term commitment to healthy changes.
I do have a great recipe to share with you today, it is for a curry version of kale chips. I posted a recipe from the cookbook Thrive Foods back in September, that one is for Sour Cream & Onion Kale Chips and it’s really good (it can be found here). I haven’t made kale chips nearly often enough, they are delectable and I love them. The key is finding good kale to start with, you need a “curly” version that is pretty thick (as opposed to dino kale, for example). This is what it looks like after it is washed and laid out on a towel to blot dry:
I then tore off the leaves off the thick stems and put them into a large bowl:
To make the curry sauce, I blended cashews with curry powder, turmeric, vinegar, garlic powder and soy milk in my Vitamix. This is what the mixture looks like before it is blended:
A minute later, and the sauce is ready:
Wow, it is pungent! I poured it on the kale leaves:
Now comes the fun (aka messy) part of using your hands to mix the sauce onto the leaves and spread them out onto two baking or dehydrator sheets:
The good news is that you don’t need a dehydrator to make kale chips, you can also cook them in the oven. I have tried both methods (see my recipe below for exact instructions). The resulting chip tastes just like that…a chip! I love the mild curry flavor and color:
Here’s the recipe:
- 1 bunch curly kale
- ½ cup raw unsalted cashews
- ½ cup unsweetened soy milk
- ½ cup apple cider vinegar
- 1 tablespoon curry powder
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon ground turmeric
- Wash kale and pat dry. Remove stems and discard or reserve for another use. Place leaves in a large bowl.
- Combine cashews, soy milk, vinegar, curry powder, oregano, garlic powder, and turmeric in a high-speed blender. Process until smooth.
- Pour dressing over kale and use your hands to distribute evenly.
- If using an oven, preheat to 250°F.
- Spread out leaves on two large baking sheets or dehydrator trays. Bake in an oven for about 60 minutes or in a dehydrator at 120°F for at least 12 hours, flipping once if desired. Be sure to keep an eye on the chips if you are using the oven so they don’t turn burn.
I’m also happy to report that after two trips to Walmart, two trips to The Home Depot, one near meltdown (by me) and one pancake lunch as a thank you to my industrious, patient and dedicated husband, the light box is finished! I love it!!! This is what it looks like, I’m calling it my “studio”:
We (kinda) followed Angela’s guide here, but feel free to ask me any questions about setting one up. The results are pretty spectacular, here is a kale chip “before” and “after”:
Speaking of before and after, have you checked out my newest picture? You can find it on my About Carrie tab here.
And, if you have an iPhone or iPad, be sure to download my recipe app, Vegan Delish, featuring healthy, whole food recipes made using minimal oil, salt, or added sugars.