GINGERY KALE SALAD WITH CASHEW DRESSING
Steps:
- Steam green beans slightly so they still have a bite, either in a steamer basket on the stovetop, or in the microwave. Then transfer to a small mixing bowl and top with tamari, sesame oil, maple syrup, and sesame seeds (optional). Toss to combine, then transfer to refrigerator to chill.
- Heat a small skillet over medium-low heat. Once hot, add sesame oil and shallot. Sauté for 2-3 minutes, stirring frequently, until softened and slightly golden brown. Remove from heat and set aside.
- In the meantime, add kale to a large mixing bowl and drizzle with a bit of lime juice and sesame oil and use your hands to massage the kale to soften and remove some of the bitterness. Set aside.
- Prepare dressing in a small mixing bowl by whisking together all ingredients and thinning with a little hot water until pourable.
- Add green beans, sautéed shallot, and remaining salad ingredients to kale and toss with dressing. Enjoy immediately.
- If keeping for later, store dressing separately. Will keep in the refrigerator up to 2 days, though best when fresh.
Nutrition Facts : ServingSize 1 serving, Calories 596 kcal, Carbohydrate 63.7 g, Protein 17 g, Fat 33.7 g, SaturatedFat 5.9 g, Sodium 1000 mg, Fiber 11.5 g, Sugar 16 g
RAW CASHEW CHEESY KALE CHIPS
This is the most addicting healthy snack in the world! Crunchy, cheesy goodness that is not only vegan but also raw. The cheese is made up of simple natural ingredients like cashews and red bell pepper. This recipe fits perfectly into my busy lifestyle. I just throw them in a bag and take them with me or eat them as an appetizer while I'm preparing dinner. I also sprinkle the leftover cheesy kale flakes on my salad. I love sharing this recipe with friends and family because they instantly fall in love. Now they are making their own and sharing with me! Nom, Nom, crunch, crunch...
Provided by Amanda Nicole Smith
Categories Appetizers and Snacks Snacks Snack Chip Recipes Kale Chip Recipes
Time 9h30m
Yield 16
Number Of Ingredients 14
Steps:
- Place cashews in a bowl. Cover with water; let soak for at least 1 hour. Drain and rinse.
- Transfer cashews to a blender; blend until finely chopped, scraping the sides of the bowl periodically. Add red bell pepper, onion, lemon juice, jalapeno pepper, and garlic; blend until well chopped. Scrape the sides of the bowl; add 3/4 cup water, nutritional yeast, paprika, turmeric, mustard, salt, and pepper. Blend until smooth, adding more water if necessary.
- Combine cashew mixture and kale in a large bowl; scrunch kale with your hands until evenly coated with cashew mixture. Spread in a single layer on an unlined dehydrator tray.
- Dehydrate kale at 105 degrees F (41 degrees C) until crisp, about 8 hours.
Nutrition Facts : Calories 140.6 calories, Carbohydrate 13.1 g, Fat 8.1 g, Fiber 3 g, Protein 7.2 g, SaturatedFat 1.4 g, Sodium 83.3 mg, Sugar 1.5 g
CASHEW AND RED BELL PEPPER DRESSING FOR KALE
Creamy, spicy, tangy, amazing kale dressing for salad or chips! This dressing can easily make any kale hater a new kale lover! nVegan and clean-eating friendly. Toss on kale for salad or toss and bake for cheesy chips.
Provided by JuliaChildWannabe
Categories Salad Dressings
Time 6h16m
Yield 4
Number Of Ingredients 10
Steps:
- Rinse cashews and soak in a jar with enough water to cover for at least 6 hours.n
- Heat olive oil in a small skillet over medium-low heat. Add garlic; cook and stir until fragrant but not browned, about 1 minute.n
- Place soaked cashews, red bell pepper, lemon juice, sriracha hot sauce, 1 tablespoon water, nutritional yeast, and salt in a blender. Scrape cooked garlic and olive oil mixture into blender. Blend until smooth and creamy dressing forms, 1 to 2 minutes.n
- Toss kale together with dressing in a large bowl until evenly coated.n
Nutrition Facts : Calories 307 calories, Carbohydrate 20.8 g, Fat 23.2 g, Fiber 3.5 g, Protein 8.5 g, SaturatedFat 4.1 g, Sodium 1355.9 mg, Sugar 3.1 g
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