Several bunches curly kale, washed, stemmed, and loosely chopped
1 cup raw cashews, soaked overnight
1 red bell pepper, seeded and diced
2-3 tablespoons onion, minced
2 tablespoons lemon juice
1½ tablespoons nutritional yeast flakes
1-2 cloves garlic, minced
1½ teaspoons sea salt
1 teaspoon tamari or soy sauce
1 teaspoon agave nectar
Wash the kale and dry very thoroughly, so the flavorings coat the leaves well. Remove the thick parts of the stem from the kale leaves, and tear the leaves into large pieces in a big bowl.
Blend all of the ingredients, except for the cashews, until smooth. Then, add the cashews and blend again until the mixture is very smooth.
Add the mixture to your large bowl of kale and coat all surfaces well. Taste and adjust salt if needed, then proceed with your method of choice (see below).
Dehydrator Method (preferred): Warm the dehydrator to 115°F. Place the kale inside and dehydrate it for about 10-12 hours, until very crisp! When done, store in an air-tight, sealed container.
Oven Method: Heat the oven to 200°F. Spread the kale out as flatly as possible onto a couple of baking sheets lined with parchment paper. Bake for 55-80 minutes, or until the kale has dried out and is crispy. Keep a close eye on the kale at the end of its cooking process to make sure it doesn’t burn. Let cool, and store in an air-tight, sealed container.
Makes 2-4 servings
Source: Adventist Review, 23 September 2016