Recipes

One of the hot items at the September 2011 food swap were Jeriann’s kale chips. She has kindly shared the recipe with us, and we gave away Kathy’s food dehydrator at the swap in the free table. Hopefully someone will make some more of these for the next swap – yum!

Jeriann’s Cheezy Kale Chips

2 heads of kale
3/4 cup tahini
1/4 cup tamari
1/4 cup cider vinegar
1 lemon
1/4 cup nutritional yeast
1/2 cup water

(add spices of choice to create your own flavors…italian seasoning, chili
powder, garlic, onion…)

Remove ribs from kale and rip or cut into palm size pieces or
smaller.  Blend all other ingredients.  Massage onto kale and
lay pieces onto dehydrator trays.  Dehydrate for 6-8 hours at
118 degrees.

Jeriann made an awesome cilantro slaw for the 6/2012 food swap. The recipe is from the blog, Food in Jars:

Cumin Cabbage Slaw

1 small cabbage, about one pound, shredded 1/2 bunch of cilantro, chopped 4-5 green onions, chopped* 3 tablespoons olive oil 1 lime, juiced 2 teaspoons kosher or sea salt (use less if using regular table salt) 6-7 grinds of pepper 1 1/2 teaspoons of cumin (make sure your supply is fairly fresh, it begins to taste like dirt when elderly)

Heap cabbage, green onions and cilantro together in a medium-sized bowl. In a pint jar, combine all dressing ingredients and shake well. Pour over cabbage and toss together. Let sit for at least 15 minutes prior to serving, to give the dressing a chance to mingle with the vegetables.

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