Vibrant Plant Based Recipes
these Miso Sesame Kale Chips are a crispy snack that is full of flavor! learn how to make the best kale chips recipe – super easy, tasty snacking.
recipe originally published October 21, 2011
These Miso Sesame Kale Chips are my favorite variation of kale chips. I have been making the same recipe for years, and we still love it as much as the first time. I crave the flavors.
The tangy miso with crunchy sesame seeds are an irresistible combination. I …
Cherry Carob Truffles – these sweet and salty bites are vibrantly colored and brightly flavored – quick and easy with five ingredients total – a tasty snack or dessert!
Welcome to week two of Bringin’ Carob Back!
I originally had another recipe to share today, but after my teaser photo last week, so many wanted this recipe immediately. Honestly – a reader emailed asking that she might get the recipe before this weekend, she has an event. She and I always talk karaoke and rollerskating, I …
Strawberry Lemon Rice Crispies – bright lemon and sweet strawberry bring great flavor to a classic rice crispie, perfectly pink for Valentines, or any day!
Yesterday was World Cancer Day.
Yesterday was the day I spent the morning with my dad and the head of oncology at our hospital. Hearing a new cancer diagnosis, with an accompanying recommendation of a laryngectomy. Dad will have his voice box removed permanently, and with it, the cancer. Hopefully permanently.
Surgery is scheduled for this Thursday. Which is a good thing, because I will not be able to think of anything else until then.
I want to say Thank You, again. Thank you to all of you who continue to pray and send good thoughts, ask about Dad and ask about me. You all have made this experience much more bearable. Sometimes, even happy.
I think it is appropriate that I originally made this recipe as a Thank You for someone who has been a huge lifesaver to me.
My strawberry lemon rice crispies are dessert number two in my …
What else was I going to do with kale during a ‘Treats and Sweets’ month?
Seriously, I came up with several ideas. Many that are not ready for spabettie just yet,
but these? Several taste testers have approved – vegan or not! They all loved these.
and to my surprise, they were still crunchy and crisp, even after a few days – still delicious!
kale
coconut sugar
chocolate – melted
Wash and dry kale. Tear / cut leaves into small pieces, removing ribs and stems. Arrange in single layer on baking pan or dehydrator sheet. Sprinkle with coconut sugar.
Oven: bake at 250-275 for 45 – 60 minutes.
Dehydrator: 145 for 2-3 hours.
Once dried, brush with chocolate and allow to dry.
More recipes using kale:
lemon avocado massaged kale salad
To see more kale creations, visit Heather for Meatless Monday A to Z!
Pineapple Flower Cakes – dehydrated pineapple flowers make a bright summery presentation on sweet cupcakes – an impressive and easy decoration!
The first time I saw them was when Annie shared them (she says they are from Martha Stewart), and I have wanted to make them ever since. My lovely friend Sarena just made some too – hers are gorgeous as well!
I have made these flowers three times now, once as cupcake toppers for Jeni’s going away party, which called for some over the top desserts.
The way I …
My kitchen smelled so good the day I made these – warm and spicy. I was actually becoming lightheaded from smelling my hands, even after washing them! They smelled of cinnamon, curry, peanut butter – which translated into warm, buttery sweetness. On my hands and in the kitchen.
I want to bottle that smell…
So, this really is’t much of a recipe, and while I used my dehydrator you could just as easily use your oven.
1 teaspoon curry powder
1 teaspoon cinnamon
~1 teaspoon water (enough to make a paste)
1 apple
Slice apple horizontally, 1/5 inch thick, core middle as necessary. Spread cinnamon curry paste over one side of each slice (I started with a spoon, ended up using my fingers – much easier). Arrange in single layer on dehydrator sheet (or cookie sheet), dehydrate for 6+ hours on 125-135 (in oven at lowest heat, door open).
1 tablespoon peanut butter
1 apple
Slice apple horizontally, 1/5 inch thick, core middle as necessary. Spread peanut butter over one side of each slice. Arrange in single layer on dehydrator sheet (or cookie sheet), dehydrate for 6+ hours on 125-135 (in oven at lowest heat, door open).
Another dehydrator creation we will enjoy year round! The peanut butter version stayed softer, but were no less wonderful. The cinnamon curry chips were crispier, and tasted warm and spicy! I love how they look – very pretty with the dark yellow spice and the marbled red of the apple peel.
Are you a fan of yellow curry spice? What is your favorite dried fruit?
Peanut Butter Banana Fruit Roll – a unique spin on everyones favorite snack, the classic fruit rollup! quick, easy, and super tasty!
Two of Basil’s favorite foods. While I was making these, he was walking through the kitchen, his nose pointed up like Snoopy, sniffing sniffing sniffing…
I let him…
If you’ve been here a while, you know I love basil. If you are new (hello!), I love basil so much I named our dachshund Basil. Fresh basil is my favorite thing to have in a vase in the kitchen, growing in my garden, as a lingering scent on my hands.
Yep, even though it’s already winter out there, in my kitchen I’m still acting like it’s summer. Strawberries and fresh basil. Always a perfect pairing in my opinion, and this is one I have been wanting to do for a while.
Bird’s eye shot of my Vita Mix. See, told you she’s an Old Lady Vita. Look at that old school handle. I bought this in college and I keep saying I should stop bragging that I’ve used it with no problems for … um … many years. Don’t want to jinx her.
Don’t think I will.
Anyway, between the few minutes of chopping the berries and chiffonading the larger basil leaves and the ten seconds of blending, this “recipe” comes together quick. Well. Then there’s a couple hours of dehydrating.
I really wanted to tip this tray on it’s side and drink it. So good. Glad I waited though, because the fruit rolls are even better!
gluten free, vegan, no added sugar
2 quarts fresh strawberries
1 large bunch (1 cup) fresh basil leaves
Blend in high powered blender until smooth. Pour onto solid sheet for dehydrator, spread to a 1/2 inch thickness (thinner might rip or crack). Dehydrate at 130 for 3-4 hours. Alternately, you can pour into plastic wrap on a baking sheet, place in oven on 120 with door open for… several more hours.
These taste amazing! They have the fruity sweet flavor of the strawberries, and the basil is strong in the best way possible.
Are you a basil fan? How about a Basil fan? 😀
Do you like fruit rolls? Favorite flavor?
