Friday, August 4, 2017

Recipes Of The Week, Zucchini Chips With Lemon Basil Tahini Dip, Smoky BBQ Kale Chips & Raw Black Sesame Chia Pudding

It’s that time of year when zucchini and summer squash are growing faster than we can eat them! Whether you are a fan of these veggies or aren't too keen on them, you will adore these baked zucchini chips served with a refreshing, summer-inspired tahini dip. Since zucchini is a great source of manganese, vitamin C, and dietary fiber, you don’t have to feel guilty about eating a hearty portion of these chips.

ZUCCHINI CHIPS WITH LEMON BASIL TAHINI DIP [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE CHIPS:

  • 3-4 zucchini
  • Sea salt
  • Pepper
  • Coconut oil

FOR THE LEMON BASIL TAHINI DIP:

  • 1/3 cup tahini
  • juice of 1 small lemon
  • 3-4 tablespoons water, as needed
  • Pinch of sea salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried dill
  • Small handful fresh basil
  • Splash of maple syrup
  • 1-2 tablespoons nutritional yeast

PREPARATION

  1. Slice the zucchini thinly and evenly to about 1/16-inch in thickness.
  2. Blot the slices with a paper towel to absorb any excess moisture and arrange them on a lined baking sheet so that they are not overlapping.
  3. Brush or spray the slices lightly with coconut oil. Flip the slices and do the same on the other side. Sprinkle lightly with sea salt and black pepper (use less than you think you should because the slices will shrink considerably).
  4. Bake the chips in a 225°F oven for 2 to 2 and 1/2 hours or until they are crisp. If you notice the chips aren’t crisping up you can bake them on a cooling rack or broiler pan to help speed up the process. Cool completely before eating or storing in an airtight container.
  5. Blend all dip ingredients together until smooth. Add water as needed to thin.

NOTES

Recipe makes about 1/2 cup of dip.

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AUTHOR & RECIPE DETAILS


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It is my personal journey to not only share what I eat as a vegan but to portray the vegan diet as one of inclusion, not exclusion. When I’m not photographing food and developing recipes for Sweet Miscellany, I’m working towards becoming a holistic health coach and yoga instructor and exploring my hometown of Houston, Texas.
 








These crispy, crunchy kale chips taste just like the burger rings you had grown up – except they're made with good ingredients. The kale chips are marinated in a combination of tomato, shallot, nutritional yeast, sea salt, with a dash of miso for cheesiness, and a pinch of cayenne for bite. Then all you need to do is pop them into a dehydrator or oven and wait.

SMOKY BBQ KALE CHIPS [VEGAN, GLUTEN-FREE]

SERVES

2-4

INGREDIENTS

  • 10.6 ounces kale (cavolo nero or curly)
  • 3/4 cup filtered water
  • 1/2 cup cashews (soaked 2 hours)
  • 1/2 cup sunflower seeds (soaked overnight)
  • 2 tablespoons lemon juice
  • 2 tablespoons nutritional yeast
  • 2 cloves garlic
  • 2 teaspoons liquid smoke
  • 1 tomato
  • 1 shallot
  • 2 teaspoons miso (optional)
  • Pinch cayenne pepper (optional)

PREPARATION

  1. Drain the soaked cashews and sunflower seeds, rinse them, and add them to a blender along with all other ingredients other than the kale.
  2. Blend this on high speed for one minute, until you have a well-blended and creamy sauce.
  3. Pour the sauce over your kale and lightly massage it into the leaves.
  4. Place the kale on a lined baking tray and put the tray into the oven at 300°F for 10-15 minutes or until they’re dried and crispy but not brown.
  5. Alternatively, you can keep these “raw” by dehydrating them for 6-10 hours (or overnight) at 105°F until they’re dry and crunchy.

NOTES

To make these nut-free, simply use 100 percent sunflower seeds. Likewise, if you only have cashews handy you can just use these as well. Watermelon seeds would also be fantastic in this recipe.
If you don't have a tomato on hand, half a red capsicum is also delicious.

If you don't have liquid smoke in your cupboard yet (and if not you really should - it's amazing), you can replace this with 2 teaspoons of smoked paprika. The flavor won't be quite as strong, but it'll still be delicious.

Soaking is ideal to remove enzyme inhibitors on the seeds, and start the sprouting process. You can, however, also use a quick soak method – soak cashews/sunflower seeds for 5-10 minutes in hot or near boiling water, then continue as above for rinsing and draining.

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AUTHOR & RECIPE DETAILS


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Wholesome family dinners and decadent gluten-free vegan desserts. Buffy Ellen Gill is the founder of Be Good Organics, a plant-based whole foods blog, community and store. After curing herself of Graves Disease, Buffy founded begoodorganics.com as a way of sharing her knowledge and recipes. Buffy is a specialist in plant-based organic living, and shares her weekly recipes, health and wellness articles and inspiring interviews to an online community of over 100,000.
 




























"What in the world is this thing? It's a pretty picture, but is it even edible?" Before you close your browser and merrily skip away, give this a chance. This is a raw vegan black sesame chia pudding, a take on a popular Japanese dessert, black sesame pudding. Black sesame seeds are full of vitamins and minerals such as magnesium, calcium, and plenty of antioxidants! This pudding is sweet, nutritious, and gorgeous to look at!

RAW BLACK SESAME CHIA PUDDING [VEGAN, GLUTEN-FREE]

SERVES

2-3

COOK TIME

495

INGREDIENTS

FOR THE CHIA PUDDING:

  • 1/3 cups cashews
  • 2 dates
  • 1 cup water
  • 3/4 cups black sesame seeds
  • 3 tablespoons chia seeds
  • 2 1/2 tablespoons maple syrup
  • 1 tablespoon non-­alcohol vanilla extract
  • 1 pinch of salt

FOR THE VANILLA CASHEW CREAM TOPPING (OPTIONAL)

  • 1/2 cup cashews
  • 1/2 teaspoons lemon juice
  • 2 teaspoons maple syrup
  • 1 tablespoons non-­alcohol vanilla extract
  • 1/4 cup water

PREPARATION

TO MAKE THE CHIA PUDDING:

  1. Soak the black sesame seeds for 8 hours and cashews for 2­4 hours. Rinse well and drain.
  2. Add the cashews, dates, and water into the blender, and blend until smooth.
  3. Add in the black sesame seeds, maple syrup, vanilla extract, and salt. Blend until smooth.
  4. Throw in the chia seeds and run it on the lowest speed until the mixture starts to gel. Pour it into the glass or bowl of your choice, and let it set in the refrigerator for 2­4 hours.
  5. Sprinkle some black sesame seeds on top and serve.

TO MAKE THE VANILLA CASHEW CREAM (OPTIONAL):

  1. After you put the chia pudding in the refrigerator to set, start soaking the cashews. Soak for 2­4 hours. Once the chia pudding is set, rinse the cashews well and drain.
  2. Add all the ingredients for the Vanilla cashew cream into the blender, and blend until smooth.
  3. Pour some over the black sesame chia pudding and garnish with black sesame seeds.

NOTES

If you don't have a high speed blender like Vitamix or Blendtec, the black sesame milk might not get as
smooth and remain slightly grainy. Just do your best, without overheating your blender. You can skip the vanilla cashew cream if you are pressed for time. Keeps in the refrigerator for 3 days.

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AUTHOR & RECIPE DETAILS


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Mariko Sakata is a raw food chef and educator. She has a passion for creating simple and easy recipes, which she shares on her recipe blog, marikosakata.com. Her focus is to help people enjoy the benefits of raw and plant-based food by making it easily accessible and fun for everyone.