Everyone needs a little crunch in their life, right?
Check out this week’s recipe from Chef Zelicious – DEHYDRATED RAW VEGAN KALE CHIPS!
For the kale
5 Large bunches of curly kale
For the sauce
1 Cup tahini sauce
1 Tablespoon garlic paste
½ Teaspoon cumin powder
½ Teaspoon cumin seeds
⅓ Teaspoon curry powder-optional
½ Hot sauce-optional
2 Tablespoons fresh lime juice
Salt and pepper to taste
1 Tablespoon olive oil
Mix all ingredients together. You can make it as thick as you want, but also make sure all ingredients mix together.
First, wash your kale Then, take all the leaves off the main stalk.Save for juicing. Tear kale into large enough pieces. Put sauce in a large bowl and put in as much kale as will fit the bowl.
Mix thoroughly with your hands. Put kale leaves on your dehydrator tray without having the leaves overlap. You can use your oven, but try to keep the temperature as low as possible. Dehydrate for about 12 hours at 115-118F
Recipes courtesy of Zainab Fisher, a professional chef who specializes in raw and vegan cuisine. She was the former Chef at the Raw Kitchen. She was a guest chef for Fox 29 WFLX, PBS and guest chef for the CBS 12 health and wellness expo, and provides our readers a new and exciting recipe each week for #TastyThursday.
For more information on Chef Zainab’s services, please contact her at email@example.com or by phone at 561-629-0593.