Welcome to Mini Chefs! I'm an East Coast girl who is very comfortable calling my kitchen "the office". Its where we live and have created some amazing things to share with you.
Whether you have picky ("diverse") or adventurous eaters at home, you can definitely find something to inspire.
We're 100 % kosher, 100% natural, 75% gluten-free and mostly vegan.
A family Favorite for us girls (the token man has yet to be impressed): KALE CHIPS!!
(if you're not into the raw version, i will share my baked crunchy version later)
if you have a dehydrator, more power to you. otherwise, you can use an oven at 170 or 200 degrees-not entirely the same, and not technically raw, but better than potato or corn chips! (oh, the pesticides)
2 heads curly green kale
1/4 cup olive oil
1/2 cup nutritional yeast
juice of 1 lemon
2 tbsp bragg's aminos
gently wash the kale with vegetable cleaner. Pull the leaves off the stalk in large strips, place in a large mixing bowl. Mix liquids with kale, to coat thoroughly. Toss in the yeast, and mix to coat evenly. Lay on texflex sheets in the dehydrator and run at 110 for about 4-5 hours. If using the oven, spread onto parchment-lined baking sheets and bake for probably4-6 hours, checking and moving the pieces around. When completely dry, store in a plastic zip bag. I use the dessicant packages inside the bag, not necessary. Should last 2-4 days at room temp.
