This is a recipe I developed after gathering information from other recipes, plus assessing the actual ingredients I had on hand. I have had years of experience making something similar, they generally come out about the same.
What I find to be important;
-quality of ingredients- Go for organic, locally sourced as much as possible. Organic Fresh Kale is still super cheap!!
-Destemming and tearing the Kale into proper sized pieces, not to small, not too large-
-blending the Cheez ingredients until smooth
-there is a sweet spot with the amount of Cheez that you want on your chips- f around and find out by adding a lesser amount and massaging it in thoroughly then add more if they don’t seem to have enough. Too much Cheez can leave them soggy, not enough and they won’t be satisfying.
Equipment you will need;
*Bowl
*Measuring Cup
*Spatula
*High Speed Blender
*Dehydrator with trays, Silicone tray covers
Basic list of ingredients;
*Curly Kale 1-2 bunches
*2 cups(total) of Raw Nuts/Seeds
*1 Red Bell Pepper ( cut into pieces that will blend easily)
*Apple Cider Vinegar and/or lemon juice
*Sea Salt
*Water
*Nutritional Yeast & Spices(optional)
Ingredients that I used this time;
*2 Bunches of Fresh Curly Kale- Green and Red
*1 C of Raw Cashews
*1 C of Raw Brazil Nuts
*3 cloves of garlic
*Splash of ACV
*1 Red Bell Pepper cut into chunks to blend
*Dash of Smoked Paprika and Chili Powder
*Pink Salt
*Water to blend
Process
Rinse, de-stem and tear Kale leaves into perfectly sized pieces. Rinse and chop up the Red Bell Pepper. Set aside and let air dry
To a high-speed blender add Brazil Nuts, Cashews, Garlic Cloves, Pepper pieces, AVC, Smoked Paprika, Chili Powder, Pink Salt and small amount of water to begin the blending process. Blend and add water as needed until it gets to the smooth cheezy consistency.
Place Kale in bowl , add a bit of the Cheez to the Kale chips and massage it in with your hands until each chip is coated. Decide whether you need more or less- when your Kale chips are perfectly dressed, put them on trays in your dehydrator at 115 and check on them every few hours. Mine took about 6 hours but times definitely vary!!
Leftover Cheez can be stored in a jar in refrigerator and used to make more chips or even as a cheezy dip for chips, veggies or crackers or as a spread for a sandwich or wrap. I bet it could also be used as a sauce for Zoodles or any type of pasta. It is a good basic vegan cheeze base. Enjoy playing around with it!
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