My Birthday weekend has come to a close. Thank you to everyone who made it such a special day for me.
Thursday I was surprised at work with a cheesecake from my Mom and multiple gifts from my coworkers. I spent Friday day at the spa, followed by a delicious lunch at Brussels with AJ, his Mom and my Mother. Saturday, the dogs and I had a great walk and ran into a few friends along the way. Later that night a few of us ventured out to Cosmic Bingo and while we won no money at the actual game we got a price for best costumes as a group!
Did I mention I have a lovely bunch of co-workers? I mean extremely lovely. They are so lovely they bought me a dehydrator for my Birthday. I may or may not have went around work that day saying ‘DE-hy-dra-TOR’ I was so excited. They knew that I probably wouldn’t buy one myself even though I did want one but I feel deep down inside they wanted these. Kale Chips. Perfect crunchy, salty, creamy and packed with flavour… oh did I mention they are raw and vegan? The dressing you make would make an amazing vegan creamy salad dressing as well, I was gleefully licking my finger tips every chance I got.
Creamy Onion & Garlic Kale Chips
- 1 bunch of curly kale, washed stemmed and dried well
- 1 clove of garlic
- 3 green onions
- 1/3 cup tahini
- 1 tbs apple cider vinegar
- about 1/3 cup of water
- salt and pepper to taste (optional)
Wash, stem, and pat dry an entire bunch of kale and set aside.
In a food processor combine green onions and garlic and blend well. Add vinegar, tahini and pulse a few times. Slowly add in water until you have the consistency of ranch dressing. You may need less or more than 1/3 cup water to do this. Season with salt and pepper. If you want a more sour cream and onion taste omit the pepper.
Tear kale roughly into 2″ squares and add to a mixing bowl. Pour all of the dressing over the kale and mix very well to coat all the kale.
Set your dehydrator to 105 degrees. Carefully lay out kale as flat as possible and try not to overlap. Leave for about 12 hours. Enjoy!