I LOOOVE kale….but the dressing used for a kale salad can either make or break the entire dish. I played around a bit yesterday and came up with this lovely dressing. The miso adds some saltiness, while the maple adds some sweetness and the tahini adds lovely creaminess. Adapt the toppings to what you have at hand – this is my personal favourite combination. The one essential topping that I strongly suggest you don’t even consider omitting is the fresh dates – preferably medjool:)
- 1 bunch kale, washed, main stem torn out, leaves torn into bite-sized pieces
- desired toppings. I roasted some baby onions in foil (without any salt/spices), peppers, medjool dates, cucumber, baby tomato and a raw corn on the cob. (yes! Raw corn is deliciously juicy as all the water is retained!)
- For the dressing: tahini, maple syrup, rice wine vinegar, water, miso paste, lime/lemon juice
- nutritional yeast
Prepare the kale and chop up all your toppings. In a small shaker, add 2 tablespoons tahini, 1 teaspoon miso, 1 teaspoon rice wine vinegar and 1 tablespoon maple syrup and shake until combined. Add 1 tablespoon of water and shake again. Taste. Keep adding small amounts of water until the taste and texture is best for you. Add some fresh lime juice if you like – I used the juice of half a lime. When it is to your liking, pour it over the kale and massage the kale vigorously for a few minutes until it shrinks considerably in volume and softens. Sprinkle nutritional yeast generously on top and add your toppings.
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 can’t believe how yummy this is….I saw a recipe on Ella’s app of a kale salad where she massages the raw kale leaves with the dressing until soft and then adds toppings to the salad. It sounded weird…I have been juicing kale and making kale chips, but I have never thought of eating raw kale because the leaves are so thick and hard. I then started searching the net for kale salad recipes and was inspired to try my own concoction – and it is fabulous!
I had this for dinner last night – I love the combination of the salty chickpeas with the sweet, chewy dates and the nuts just add some extra crunch for texture. I suggest using lots of topping so that you get some topping in your mouth with every bite of kale. It makes it amazing…
Ingredients (serves 2 as a side salad, double recipe for 1 hungry person for dinner)
- 50g kale
- 1/2 tablespoon fresh lemon juice
- 1 teaspoon olive oil
- 1/2 teaspoon rice wine vinegar (Don’t use normal vinegar. If you have to substitute, use apple cider vinegar.)
- 1/2 teaspoon tahini
- 1 teaspoon maple syrup (you can substitute with any sweet syrup, but I love maple)
- fresh dates (dried dates will do in a pinch)
- walnuts (or your preferred nut)
- cooked chickpeas
- your favourite spicy salt (I use Steers salt)
Wash and dry kale. Tear leaves into bite sized pieces and remove hard central stem. place kale into a large bowl. Mix all salad dressing ingredients together and taste. If it suits your taste, drizzle it over the kale leaves and massage the dressing through the leaves. Keep massaging like this for about 2-5 minutes – the leaves will become soft and the bunch will reduce in size. Place leaves onto a serving plate.
Sprinkle the chickpeas with your favourite spicy salt until they are nice and salty. Chop up your tomato and season it with some black pepper. Chop the dates into small pieces. Slice the avo into small chunks and season with pepper/salt.
Scatter the avo, dates, chickpeas, nuts and tomato pieces over the leaves and enjoy!
What is your favourite kale recipe?