I got one of the best of gifts the other day, a friend of mine shared with me some of her homegrown kale! Fresh kale, if you haven’t had it before, it taste a lot different than the one from the super market. It has much more flavor, nutrients, and last way longer in the fridge. I highly recommend buying fresh homegrown at least once so that you can get a true taste of kale. When having so much kale, I’m always tempted to make kale chips. This is my easy cheesy kale chip recipe that I’m happy to finally share with you.
Yes, kale chips are AWESOME! Our favorite way to enjoy kale chips is always with some kind of cheesy flavor. These easy cheesy kale chips are our family favorite. I haven’t really tried any other kale chip recipes yet since this one is just so good. I eventually want to explore other flavors but this is definitely our main go to kale chip recipe.
You won’t believe that they are vegan. I usually make them in the dehydrator since it’s actually what is easier for me. I will make it before bed the night before and then the following day they are ready around snack time. I did make them in the oven a couple of times but I prefer them in the dehydrator. Plus I love using the dehydrator since all the nutrients are still intact.
The ingredient that gives this recipe it’s cheesy flavor if you haven’t already guessed is nutritional yeast. Nutritional yeast – or “nooch”, as we say at home, has some seriously magical powers. Plant-based cooking is easy once you learn the basics and with a little cooking magic this stuff can go from dry yellow flakes to a rich, creamy-cheesy sauce. It makes a great alternative to cheese with added health benefits like protein and B vitamins.
I’ve tried many of the kale chips brands but in all honesty nothing beats homemade, plus, even though many of those brands are tasty, they often are pretty pricey. Making them at home allows you to make as many as you like, well really as much as you can fit in the dehydrator and it’s a lot cheaper on your pockets.
- 1 bunch kale
- 1 cup cashews
- 1 large tomato
- 1/3 cup Nutritional Yeast
- 1/2 teaspoon Himalayan Sea Salt
- 1 garlic clove
- In a food processor or blender, blend/pulse, cashews, tomato, Nutritional Yeast, salt, garlic and into a smooth cheese sauce, scraping down sides as needed.
- Remove the stem from the kale and put the kale into a large mixing bowl and drizzle cheesy sauce on top.
- Use tongs to massage the kale to soften its texture and disperse the sauce evenly.
- Place the kale on the dehydrator sheets and set the temperature to 118° F. Dehydrate for 10-12 hours. Enjoy!
- To bake these kale chips: Place uncooked kale chips evenly on baking sheets. Bake for 15 min on each side at 300° F.
I hope you give this recipe a try and if you do, rate it, take a picture and tag me on Instagram @LiveSimplyNatural or @LSNatural on Twitter or, pin it for later on Pinterest. I love seeing what you guys are cooking up in the kitchen. Stay tuned for more simple plant powered recipes!
Nutritional Yeast is known for its high protein content. A serving of nutritional yeast has high amounts of B vitamins including B12. It also contains amino acids, protein, folic acid, biotin and minerals such as iron, magnesium, phosphorus, zinc, chromium, and selenium. Nutritional yeast is a great vegetarian protein source that provides all nine essential amino acids, which are used by the body to form protein. Foods that contain these nutrients help to increase energy, keep skin young, reverse heart disease as well as memory loss, poor vision and hair loss.
I’m so excited to share this recipe with you all. I’m a BIG fan of Italian food and a creamy raw vegan Alfredo sauce is a great and healthy way to enjoy it. It’s traditionally a high calorie dish but with this recipe you will be left feeling full and satisfied without the heaviness in your belly. This combination of flavors makes a deliciously rich sauce that I know you will love.
Raw Vegan Kale Alfredo with Sun-dried Tomatoes
Today I’m sharing with you how I get by still enjoying the essence of Alfredo, minus the dairy and cheese. I started making this alfredo sauce when we were transitioning to a plant-based lifestyle. Then slowly added different ingredients to add to the flavor and health benefits. The lacinato kale makes the flavors come together even more since it’s a long tradition in Italian cuisine and with the sun-dried tomatoes, it is simply, as the Italians would say, perfetto!
So what other ingredients give this recipe its rich flavor?
Cashews, of course, it’s another key player in this recipe that adds to the creamy, buttery flavor. Also, don’t forget the nutritional yeast which is what gives this recipe it’s cheesy flavor. It’s our magical fairy dust that turns anything into a cheesy blend of goodness and it also gives a boost of protein and B vitamins. How awesome is that?!
I promise you will be surprised at how amazing this dish is. It’s one that I’m most proud of and have received the thumbs up by my husband and kids :)
- 2 zucchini
- 1 small bunch lacinto kale
- 1 cup sun-dried tomatoes (chopped)
- 1 cup cashews
- 2 tablespoons nutritional yeast
- 2 tablespoons olive oil
- 2 garlic cloves
- 1 cup water
- 1 teaspoon Himalayan sea salt
- Cut off the ends of the zucchini and make noodles using a vegetable spiralizer or use a simple vegetable peeler to slice very thin thick fettucini-style noodles.
- In a small blender, combine cashews, water, NY, olive oil, garlic, water, and salt. Blend until smooth and creamy.
- Slice lacinto kale into thin noodle like strips and combine with zucchini noodles.
- Pour raw Alfredo sauce on top and toss in sun-dried tomatoes.
- Mix well and serve at room temperature. Enjoy!
- I like to throw the scraps of the zucchini from the spiralizer into the alfredo sauce that way we aren't wasting anything.
Cashews are high in proteins and essential minerals including copper, calcium, magnesium, iron, phosphorus, potassium, and zinc. They are a good source of healthy dietary fats, which are essential for our body to absorb the fat-soluble vitamins A, D, E, and K and produce fatty acids that are vital for the development of the brain and blood clotting. The magnesium in cashews helps in maintain a healthy blood pressure level, sustaining the immune system, maintaining nerve function as well as keeping the bones strong. Cashews are a good source of iron which is vital for carrying out oxygen to the body and aids in the functioning of enzymes and the immune system.
At the beginning of our health journey we found that there was so much wrong with the food we were eating that we just eliminated everything. As we continue, we are slowly finding things that are still in alignment with our values as it relates to food. Sandwiches was one of the things we eliminated, which was pretty upsetting at first since they are so easy to put together and perfect for busy day lunches. Now, with this oil free vegan mayo recipe we are able to enjoy them again.
Easy Oil Free Vegan Mayo
What is a sandwich without it? Really. I love mayo, almost as much as I love ranch dressing. I tried making mayo with nuts and it seems that I could never get the flavor right. We did eventually start buying the Follow Your Heart Vegenaise which is vegan but still has a ton of oils.
Then I saw a youtube video of a girl using tofu instead of nuts. I’m not a big tofu eater but I do enjoy it from time to time. It is a whole soy product and the processing method has gone back many many years. I do however feel it should be eaten in moderation. So I thought that I could play around with it and see if I could use this as a healthier alternative to the vegan mayo. And you can see that it worked!
This oil free vegan mayo recipe is seriously delicious, taste just like mayonnaise. It’s low fat and high in protein. Now I can put as much as I want and not have an ounce of guilt. Who doesn’t love that?! Serious you have to give it a try, it will be totally worth it.
Since discovering this, I haven’t used the store bought mayo. It so simple to make too, literally just throw everything in your blender and blend until smooth and creamy. It stores up to 3 weeks in the fridge, maybe longer, I’m not sure since it’s gone before then.
When buying tofu make sure to get organic and look at the ingredient label. You never know what they might hide in there, all that should be in it it soy beans anything else in my opinion is unnecessary. I will usually make 14 ounce at a time (one package), unless I make a dish that requires a lot more like potato salad.
- 1 tofu (14 ounce package)
- 2 tablespoons apple cider vinegar
- 4 tablespoons lemon juice (1 lemon)
- 2 tablespoons dijon mustard
- 1 teaspoon himalayan sea salt
- 1 teaspoon maple syrup (optional)
- Place ingredient in a small blender.
- Blend until smooth.
- For this recipe I use my small nutribullet blender. Makes clean up a breeze :)
Tofu, made from soy beans, is naturally gluten free and low in calories. It contains no cholesterol and is good source of protein and contains all nine essential amino acids. It is also an excellent source of iron and calcium and the minerals manganese, selenium and phosphorous. In addition, tofu is a good source of magnesium, copper, zinc and vitamin B1. Tofu contains phytoestrogens, which have a similar structure to the female hormone oestrogen and therefore mimic the action of oestrogen produced by the body. Many women include soya rich foods like tofu in their diet as they enter menopause. Eat in moderation.
I’ve said it before that I love Mediterranean food. Tzatziki’s if you don’t know is a Greek yogurt sauce that is light, fresh and creamy. This is a fully plant-based version of the traditional tzatziki recipe but with my own creative spin of course. This vegan yogurt dill dressing with cucumber noodles is made with cucumbers, garlic, olive oil, salt, lemon juice, dill and of course the vegan yogurt.
It’s very easy to make at home and totally worth it. I used my own Homemade Vegan Coconut Yogurt with this recipe but you can also use other vegan yogurts like soy. Just make sure you get plain yogurt, I made the mistake of buying vanilla and it didn’t turn out the same :-)
This vegan yogurt dill dressing with cucumber noodles has a very similar flavor to the traditional tzatziki recipe, although the texture is not the same, since Greek yogurt is thicker and we are using cucumber noodles instead of chopping them and mixing them into the dressing. If you are want a thicker texture, you can use a denser yogurt (if you buy it) or make your own homemade yogurt thicker.
If you don’t have vegan yogurt at home, you can substitute it with hemp seeds. It taste just as great but with added protein power.
- 2 cucumbers
- 1 cup vegan yogurt
- 2 garlic cloves
- 1/2 lemon (juice)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dill
- 1 teaspoon salt
- Place the vegan yogurt in a bowl, add the garlic cloves (finely chopped), lemon juice, oil and dill.
- Stir and let stand for 2-3 hours in the fridge. This allows all the flavors to combine and the sauce the thicken.
- Spiralize your cucumber and mix in sauce. Serve cold.
- Add different topping to this dish like cherry tomatoes, sliced onion, or fresh mint.
I hope you give this recipe a try and if you do, take a picture and tag me on Instagram @LiveSimplyNatural or @LSNatural on Twitter or, pin it for later on Pinterest. I love seeing what you guys are cooking up in the kitchen. Stay tuned for more simple vegan recipes!
Cucumbers are rich in vitamins A, C, and folic acid. The hard skin of cucumbers is rich in fiber and a range of minerals include magnesium, molybdenum, and potassium. Cucumbers are low in calories, high in water content and are good source of electrolytes which help keep the body hydrated while eliminating toxins. Cucumbers contains high fiber which aids in digestion and is ideal for managing weight loss. They are an excellent source for silica, which is a trace mineral that contributes greatly to strengthening our connective tissues. Cucumbers are also known to heal many skin problems, under eye swelling and sunburns. Cucumbers have high alkaline levels which helps neutralize acidity and regulate the pH levels in the blood. They fight the heat both inside and out because they are a great relief from heartburn as well as keeping your body cool when it’s hot out.