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.
This is by far one of the best breakfasts that I have ever had. I struggled to fit it all in, but it was sooo delicious that there was not even a spec of ice cream left when I was done:) Best of all, as always, all ingredients are totally natural and this entire jar full of ice cream is refined sugar free!
- Really ripe frozen bananas (first peel, then freeze)
- Frozen raspberries (or any other berry that takes your fancy)
- vanilla powder or extract
- Sweetener of choice (Optional. I didn’t use any because the date-based chocolate sauce is very sweet.)
- Dried cranberries (optional, but recommended)
- Cacao nibs (optional, but recommended)
- Chopped up dried fig (optional, but recommended)
- water or your preferred nut milk
- Chocolate fudge sauce
First make your chocolate sauce and set aside. Get any toppings you would like to use ready.
To make the banana ice cream, place frozen bananas into your food processor and pulse until broken up. Add a splash of water/nut milk and vanilla powder if you like, then blend until it forms a delicious ice cream. Scoop out and set aside.
To make the raspberry ice cream, place frozen bananas and raspberries into your food processor and pulse until broken up. Add a splash of water/nut milk and blend until it forms a beautiful pink ice cream. You can use as little or much raspberries as you like – it’s really hard to mess up banana-based ice creams:) Scoop out and set aside.
Now layer the ice creams into a mason jar, scooping loads of chocolate sauce and sprinkling any toppings of choice (I used dried figs, dried cranberries and cacao nibs) between each layer. Pour more chocolate sauce on top and experience the ultimate bliss….
Excuse the sad little ribbon, but I thought it was cute at the time:D
This is one of my favourite smoothies. I’ve been making it for a while, but keep forgetting to blog it…..So finally – Ta-dah! It is a super simple recipe and tastes so sweet and creamy – I’m always so sad when it’s up:) The three bananas ensure that it is very filling. A jar like this lasts me all the way until lunch.
- 2 very ripe frozen bananas
- 1 very ripe fresh banana
- About 1.5 cups of ripe frozen mango
- 2-4 medjool dates, pitted
- Optional: Sweetener to taste (I like to add a touch of stevia)
Blend the ingredients together, adding just enough water, until smooth and creamy.
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!