This is so ridiculously easy to make it shouldn’t even be called a recipe:) It does, however, taste amazing! Unfortunately you do need a dehydrator to make these though. I guess you could try making these in the oven at a very low temperature, but I haven’t done that before so I can not give advice in that regard….
You can make these using any tomatoes, but I recommend sweet baby tomatoes of some sort. I like baby rosa or roma tomatoes or if I am feeling fancy – baby vine tomatoes:o
- dried basil or oregano
- black pepper, freshly ground
- fine salt
Slice the tomatoes into thin slices. The first time you make these, slice them in different “thicknesses” to see how you prefer them. Personally I usually slice them roughly 1/2 cm thick – no need to be accurate though. Sprinkle generously with the herb of your choice and black pepper, then sprinkle VERY CAUTIOUSLY with salt. The tomatoes are going to dehydrate and shrink considerably so the salt is going to end up being very concentrated. Rather under salt….
Dehydrate at a high setting for 2 hours and then reduce to a low setting for 12-24 hours or as long as needed for them to crisp up nicely. They have an amazing crunch and make a fabulous chip substitute:) You can store them for ages in an airtight container.
These chips are one of the best discoveries that I have made since going vegan. They taste amazing, have a lovely crunch and really make a perfect substitute for potato chips. To be honest, I would much rather be sitting with a bowl of these for a movie night than a bag of potato crisps – they taste way better to me….
I make these in my dehydrator. They can also be done in the oven, but I find that oven kale chips taste very “kaley” (not sure if that word exists….). I find that the oven brings out the “spinachy” taste quite strongly and even though I love spinach, I prefer for these to have the strong cheesy taste that they have when done in the dehydrator. You can dehydrate these for 2-3 hours and eat straight away, but I find that if I dehydrate them for 24 hours, they store beautifully in a sealed mason jar without going soggy for over a week! They may even last longer than that – I just don’t have that kind of self-control…
- 1 bunch kale
- 1/2 tablespoon olive oil
- 1 tablespoon water
- 1 teaspoon apple cider vinegar
- a drop of agave or maple syrup
- salt to taste
- tons of nutritional yeast
Firstly rinse your kale and dab dry with a dishcloth. Just wipe off excess water but no need to be too thorough with this. Tear the leaves off the central thick, hard spine. Tear the leaves into large chunks – they will shrink a lot in the dehydrator so keep the chunks large.
In a small bowl, mix all other ingredients except nutritional yeast together. Once mixed, add in some nutritional yeast and mix in until it forms a thick paste. With your hands, rub this thick paste through the leaves to make sure they are evenly covered. Now pop one leaf into your mouth to see if you have salted it adequately. Sprinkle extra nutritional yeast over the leaves and mix through. I find the chips turn out best when I sprinkle lots of nutritional yeast over the chips so that they form plenty of yellow clumps on the leaves.
Arrange the leaves on the dehydrator trays in a single layer. Dehydrate on high for 2 hours and then turn on low-medium for 8-24 hours until chips are crisp and dry. Allow chips to cool 100% before sealing in a mason jar or just eat them all immediately!
I have tried several raw brownie recipes so far and liked them all, but most of them taste overwhelmingly of dates and nuts. This isn’t a bad thing – I love dates and nuts, but I wanted a raw brownie with less of a crunchy texture and more of a fudgy texture. I also wanted them to taste primarily like CHOCOLATE. Not dates, nuts and a bit of cacao – like CHOCOLATE. So off I went to the kitchen and after some playing I came up with these:
The texture is phenomenal – soft, squidgy, fudgy….I mixed some walnut chunks in at the end to give a bit of crunch here and there in between all the fudginess – awesome move. The chocolate ganache frosting is sweet, rich, silky and creamy and makes the perfect topping for this brownie. As usual, your body will love you for eating these as the ingredients are full of healthy (non-cholesterol causing) fats, fibre, vitamins and antioxidants.
Ingredients (makes 8 small brownies)
- 2 cups walnuts
- 1/2 cup fresh dates
- 1 tsp vanilla
- 1/2 teaspoon cinnamon
- 6 tablespoons raw cacao (or cocoa powder)
- 6 tablespoons maple syrup (or agave)
- 2 tablespoons dessicated coconut
- 1/4 cup walnut pieces to stir through (break whole walnuts into smaller chunks)
- 1/2 avocado (ripe)
- 4 tablespoons raw cacao (or cocoa powder)
- 4 tablespoons maple syrup (or agave)
- 1/4 teaspoon vanilla
Place 2 cups walnuts into your food processor and process until almost a flour. Don’t over process and get nut butter! There will still be tiny nut chunks in it – you just want it reasonably smooth in order to create a fudgy brownie rather than one with big nut chunks throughout the batter. Now add the dates and process for a minute. Proceed to add all other batter ingredients and process until a sticky, well-combined lump has formed. Taste. This batter should be pretty sticky at this point. Add walnut pieces and briefly pulse so that it gets distributed into the batter, but the chunks stay in tact. Press this mixture into a small parchment lined dish. Use a small dish so that the brownies are nice and thick. Pop into the freezer for 20 minutes to set. Then remove and put into the fridge.
Add all ganache ingredients into a small blender/food processor or use an immersion blender to process it into the smoothest, bestest ganache you have ever tasted! Try really hard not to eat all the ganache before it reaches the brownies. If you succeed in this (well done!), spread the ganache nice and thickly over the brownies and pop back into the fridge for 4 hours or so to set.
Slice and enjoy! They last a week in the fridge in an airtight container or you can freeze them and just thaw before eating.
My friend Rencia has a special gift – she manages to come up with the most incredibly good tasting recipes using only a few ingredients while spending only a few minutes in the kitchen….She came over for supper one evening and brought me some cookies – I instantly loved them. Happily, she shared the recipe with me and I am now sharing it with you:) They are not gourmet fancy cookies – they are simple, delicious homemade cookies that you can enjoy daily with your coffee/tea without any guilt. Refined sugar, bad fat and refined carb free.
These cookies come out completely differently depending on the kind of syrup you use. My favourite version is to use maple syrup as the cookies come out flat and crispy and actually remind me very much of a brandy snap. My husband and parents are also huge fans of the maple syrup version. The other option is to use honey. As honey is much more viscous than maple syrup, the batter is much thicker. The batter therefore spreads much less with honey than with maple syrup so you end up with a slightly thicker cookie. With honey, the texture of this cookie is not the same crispy, snappy texture (brandy snap type texture) that you get with maple syrup. Honey makes it have a much softer and chewier texture – in fact, the texture is similar to a soft (slightly underbaked) oat crunchy. I like both and often make a batch of each at the same time.
- 3 cups oats ground into a flour in your food processor
- 1/2 cup melted coconut oil
- 1 cup maple syrup (for brandy snap texture) or honey (for soft, chewy texture)
- If making it with honey, try adding in dried cranberries or goji berries for variation. Maybe even some crushed nuts
Preheat oven to 180ºC. Mix all ingredients together in a large bowl and immediately scoop equal size portions onto a parchment-line oven tray. I used a heaped teaspoon sized scoop for the cookies seen in the picture. Bake cookies for approximately 15 minutes, but be aware that oven times vary. Start checking on them from 10 minutes. The longer you bake them, the crispier they become. Play around with different baking times to see which texture you prefer.
Happy cookie making!