Wilted Kale With Creamy Chipotle Dressing Raw Vegan Recipes

RAW VEGAN KALE CHIPS

Raw Vegan Kale Chips image

For those of you not familiar with kale chips - welcome to vegan nirvana. Raw foodists, vegans, health nuts, or those in "the green know" chow down happily on a handful of fresh kale chips as a green, nutritious alternative to conventional potato chips. They are not fried or baked; free from all of the carcinogens, additives and preservatives that plague most shriveled potato chip packets; they are dehydrated, which preserves all of their natural enzymes and nutrients; and most importantly, they are absolutely scrumptious. I promise you - these kale chips are to die for! The secret to finishing this recipe off with that extra special touch? Tossing through the granulated garlic at the end. It just gives it a depth of flavour that is missing if you don't finish it off this way. Don't worry if you don't have a dehydrator - you can slow cook kale chips in your oven on the very lowest setting for about 8-12 hours.

Provided by The Blender Girl

Categories Vegetable

Time 15m

Yield 1 Large Bowl

Number Of Ingredients 9

Ingredients

1 bunch curly green kale (large bunch, about 8 firmly packed cups)
1 cup raw cashews (soaked in filtered water for 2 - 4 hours)
1/8 cup filtered water (as needed for desired consistency)
3 tablespoons fresh lemon juice
1/4 cup nutritional yeast, to taste
1 bulb of garlic, chopped roughly (about 8-10 cloves)
1 teaspoon celtic sea salt
1 tablespoon agave nectar (optional)
4 teaspoons granulated garlic

Steps:

Rip the kale from off the stalks (discard the stalks), wash and place in a colander to drain. You want a little bit of water left on the kale.
Transfer to a large bowl.
Place all the ingredients except the kale and the granulated garlic in a food processor until smooth, thick and creamy. You want something like the consistency of hummus. You might need to add a little bit more water.
Take small handfuls of the cashew cheese and massage into the kale. I use kitchen gloves for this. Repeat this until all of the mixture has been added and the kale is evenly coated with no large clumps of "cheese".
Toss through the granulated garlic so that it is evenly distributed.
Place the kale evenly on dehydrator sheets and dehydrate for about 8 hours until crisp.
If you don't have a dehydrator you can place them on baking sheets in the oven on the lowest setting for about 10-12 hours.

Nutrition Facts : Calories 1140.3, Fat 68.9, SaturatedFat 13.3, Sodium 2472.5, Carbohydrate 107.1, Fiber 23, Sugar 8.6, Protein 51.2

SWEET AND SPICY WILTED KALE

Sweet and Spicy Wilted Kale image

Packed with vitamins, calcium, and fiber, this kale dish is lightly sweet and subtly spicy. Add pasta or polenta for a main course or serve alone as a side dish.

Provided by Onika101

Categories Side Dish Vegetables Greens

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

3 slices bacon
¾ cup onion, chopped
4 cloves garlic, chopped
1 ½ tablespoons margarine
1 bunch red-leaf kale, thick stems removed and leaves chopped
1 cup apple cider
1 tablespoon mango-habanero sauce
8 ounces precooked turkey sausage, cut into bite-sized pieces
salt to taste

Steps:

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until just crispy, about 10 minutes. Drain bacon slices on paper towels. Trim and discard half the fat from each piece. Dice remaining bacon.
Use a paper towel to wipe out skillet, leaving a light coating of bacon grease. Add onion, garlic, and margarine. Cook until onions are soft and translucent, stirring frequently, about 5 minutes. Add kale and toss until wilted, 3 to 5 minutes. Add apple cider, habanero sauce, cooked bacon, and turkey sausage. Cook, stirring occasionally, until liquid is reduced, 15 to 20 minutes. Season with salt.

Nutrition Facts : Calories 275.7 calories, Carbohydrate 24.8 g, Cholesterol 49.7 mg, Fat 13.2 g, Fiber 2.8 g, Protein 18.4 g, SaturatedFat 3.4 g, Sodium 849.3 mg, Sugar 9.8 g

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