Cheezy Kale Chips

Here’s another simple, mind blowingly delicious recipe.  They taste like cheez-its or goldfish.  Raw and vegan baby! Awwww yea

Kale Chip!

2 c cashews, soaked 2 hrs and rinsed (sunflower seeds work well too)

1 large bell pepper

2 large stalks celery

1 large tomato

1/2 onion

5 cloves garlic

splash apple cider vingar or lemon juice

dash of kelp flakes

hot paprika*

onion powder*

nutritional yeast*

Blend everything in a powerful blender or food processor till smooth.  You might need to add some water for the right consistency.  Spoon some over kale, massage into the kale, sprinkle with a touch more nutritional yeast and dehydrate till crisp and delicious!  Good luck keeping these around for more than a day…

*I didn’t measure these, but I used quite a lot of each.  Keep adding till the mix tastes good!


Rosemary Garlic Walnut Crackers

These crackers are raw, buttery, and absolutely delectable! For optimal deliciousness you will need a powerful blender and a dehydrator, but these might be able to be baked at a low temp.  If anyone tries let me know how they turn out!

You will need:

2 1/2 c raw walnuts, soaked 2 hours

1 large zucchini, chopped

1/4 sweet white onion, chopped

5 cloves garlic

1-2 T chopped rosemary

3 T nutritional yeast

1 t salt, or to taste

1 t fresh ground pepper

juice of 1/2 lemon

splash olive oil (optional)

1-4 T water, for blending

Blend all ingredients in vitamix or food processor, adding water as necessary to achieve a spreadable consistency.  The mixture should be like a soft paté.  Spread very thinly on dehydrator sheets and sprinkle with a tad more salt and pepper.

Rosemary Garlic Crackers

Dehydrate till crisp (I usually give them a day), flipping midway when the tops of the crackers are dry.  Be careful when handling as they are very delicate.

rosemary garlic crackers - finished

And voilà! Enjoy with raw nut cheese, avocado, or hummus!