(Can’t say I’m not California Dreamin‘ as well.)
I finally got around to making those kale chips everyone’s been talkin‘ about. I must admit that at first bite, these chippies weren’t really my cup of tea. They were too crispy, too crunchy, too… well, just not the taste I expected. But, as you can see from the following pictures, the green guys must have grown on me, because lately I’ve been a mean, green, kale-eatin‘ machine!
Kale Chips, Take 1: with roasted butternut squash, baked tofu, and an Ezekiel 7-grain pita drenched in tomato sauce (my newest favorite way to eat the pitas; it’s like a cheeseless pizza, and the sauce makes the pita all soggy, which is exactly how I like it).
Kale Chips, Take 2: with garlic-sauteed red peppers, vegan-buttered toast, Lightlife chickn strips, Westbrae ketchup, and a crisp Gala apple
Kale Chips, Take 3: Another saucy pita, more chickn strips, some 5-spice-stir-fried veggies, and dark chocolate
Kale Chips, Take One Million (errr, 4): Yet another pita, this time dipped in the sauce, another apple, and vegan quiche!
Katie’s Lazy-Girl Quiche
(based loosely off of Susan’s mini quiche recipe)
- 1 red pepper
- 1 heaping cup mushrooms
- 1 box of Mori-Nu firm tofu
- 3 tablespoons nutritional yeast
- 1 tablespoon freeze-dried chives
- 1/2 teaspoon dried Rosemary
- 1/4 teaspoon Turmeric
- 1/4 teaspoon onion powder
- 2/3 teaspoon salt
- 1/2 tsp garlic powder
- optional: 1 tbsp tahini
Procedure: Preheat your oven to 375 F. Cut out the core and stem of the pepper, then put everything in the blender. Blend until smooth, then transfer to a quiche pan. Put the quiche in the oven and check it after 30 minutes (mine was in for about 40 minutes, then I turned the oven off, but left the quiche in… so I’m not exactly sure how long it cooked. Sorry I can’t be more specific than that!)
And now back to your regularly-scheduled kale chips:
Kale Chips, Take 5: with more butternut squash, more sauteed peppers, and hulled-barley pilaf.