Update February 2011 – Sea of Book of Yum is hosting a great Kale link-up event and I am submitting this recipe. Be sure to check out the other recipes.
I hope everyone had a wonderful weekend. Today’s lunchbox includes the debut of an idea I had over the weekend – kale chips infused with Thai red curry flavors. Here are the contents of today’s lunch and two snacks:
- Last night’s leftovers, repurposed. We had sauteed Swiss Chard with toasted sesame oil and tamari (this actually makes Swiss Chard appealing for me), along with roasted delicata and Sweet and Spicy Roasted Kabocha Squash from Just Hungry. So I stirred the last of the chard and some of the squash (cut into chunks) into some defrosted cooked azukis and added a touch more toasted sesame oil, tamari and lime juice. With a side of yet more roasted delicata, this was a lovely lunch.
- Gena’s awesome sweet-potato avocado and chocolate pudding, made with a tablespoon of agave instead of dates (see here for my slight variation). I made a full recipe this morning, ate half for breakfast and this is the other half. I love this recipe (see here).
- Buckwheaties, also inspired by Gena’s blog. Stirring about a 1/4 cup of buckwheaties for half a recipe of sweet-potato avocado and chocolate pudding makes it a wonderful crunchy yet creamy treat.
- Red Curry Kale Chips (see below)
Red Curry Kale Chips (gluten-free, vegan)
Makes about 3 cups of chips
- 1/2 cup raw almond butter
- 2 Tbsps grated fresh ginger
- 1 Tbsp Thai red curry paste (for homemade recipe, see recipe here, substitute miso for shrimp paste to veganize) or prepared Thai red curry paste (I used Thai Kitchen which is gluten-free and vegan)
- 2 Tbsps lime juice (juice of 1 lime)
- 2 Tbsps water
- 5 drops plain liquid stevia
- 1 small bunch curly kale, destemmed and the leaves torn into chip-sized pieces (this should yield about 5 cups of kale)
Combine almond butter through stevia until you have a thick sauce. Pour sauce over kale pieces and combine until all the kale is coasted with the mixture (using your hands to massage the kale with the coating is helpful). Dehydrate the kale for 8-10 hours at 115F or bake for 15 minutes in a 400F oven (check frequently to make sure kale chips do not burn in oven). I only used the dehydrator method so would love feedback on the oven method. I suppose these chips can last for a couple of days in a sealed container, but I never keep them around long enough to find out. They taste like curry and lime and have a touch of sweetness to highlight the lime-curry flavors and are so so SO good. Therefore, I am submitting this recipe to Amy’s Slightly Indulgent Tuesday for October 19 and to The Gluten-Free Homemaker’s Gluten-Free Wednesday.
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