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15 min Sproe gronnkalchips med cashew-ost pa bakepapir
Ground beefRecipes

Kale Chips with Cashew Cheese

by Tage
written by Tage

Have you ever tasted kale chips and thought they weren’t for you, but at the same time felt that a healthier snack option isn’t such a bad idea? Then I think you should give these a try. The cashew “cheese” masks the kale flavor, and the nutritional yeast gives them a distinct cheesy taste. I made mine in a dehydrator, but you can also do this in the oven. Just watch them very carefully so they don’t burn—that doesn’t taste good! It helps to have a powerful blender to make the cashew cheese, but regular blenders work too. To make the job easier for your blender, you can soak the cashews overnight. The chips are best eaten right away when they’re crispiest, but they’ll also keep for a couple of days in an airtight container.

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Sproe gronnkalchips med cashew-ost pa bakepapir
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Kale Chips with Cashew Cheese

Rating: 5.0/5
( 1 votes )
Servings: 4 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 2-250 g kale
  • 2 dl cashews
  • 4 tbsp olive oil
  • 4 heaped tbsp nutritional yeast (available at health food stores)
  • 1 small bell pepper
  • 1 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp salt
  • 1 tsp chili powder

Instructions

Wash the kale and remove the leaves from the stems. Break into bite-sized pieces.

Make the cashew "cheese" by blending the remaining ingredients together until smooth.

Toss the kale in the "cheese," ensuring everything is evenly coated.

If using an oven, bake on parchment paper at 135°C for 25 minutes, turning halfway through.

If using a dehydrator, either use 41°C and leave for about 18 hours (or until really crispy), or if running at a higher temperature (for example 50°C), reduce the dehydration time to around 10-12 hours.

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1H Bokhveteflatbrod med rodbetehummus og cashew-ost
DesertsGround beefRecipesSide dishesSteakVegetarian

Homemade Buckwheat Flatbread with Beet Hummus and Cashew Cheese

by Tage
written by Tage

This dish is surprisingly filling and works just as well as part of a tapas spread as it does as a main course. There’s a wonderful depth of flavor here, and with those vibrant colors, it’s as beautiful to look at as it is to eat.

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Bokhveteflatbrod med rodbetehummus og cashew-ost
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Homemade Buckwheat Flatbread with Beet Hummus and Cashew Cheese

Rating: 5.0/5
( 1 votes )
Servings: 2 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • --- Flatbread ---
  • 1.25 dl buckwheat flour
  • 1 tsp olive oil
  • 1/2 tsp baking powder
  • A little black pepper
  • 1 tsp salt
  • 0.6 dl water
  • --- Beet Hummus ---
  • 250 g cooked beets
  • Juice from 1 lemon
  • 2 cloves garlic
  • 2 tbsp tahini (or 1 tbsp sesame oil)
  • 1 tbsp olive oil
  • A handful of toasted walnuts
  • 1/2 tbsp cumin seeds
  • Salt and pepper
  • --- Cashew Cheese ---
  • 2.5 dl cashews (soaked 1 hour)
  • 0.6 dl water
  • 0.6 dl nutritional yeast
  • 2 tbsp lemon juice
  • 2 cloves garlic
  • 1 tbsp Dijon mustard
  • Salt and pepper
  • --- Topping ---
  • Arugula
  • Olives
  • Toasted walnuts

Instructions

Boil the beets and soak the cashews in water. Toast the walnuts in a pan with a little butter and honey (alternatively sugar or syrup) and a pinch of salt. Set the walnuts aside to cool. Mix together the ingredients for the buckwheat flatbread. To make the beet hummus, add all ingredients to a good blender (chop the beets into smaller pieces first) and blend until smooth. Pour into a bowl, rinse the blender, and do the same with the cashew cheese ingredients. Heat a non-stick frying pan over high heat and use a rolling pin to roll out the buckwheat dough into two flatbread rounds. You may need to use quite a bit of flour to prevent the dough from sticking when rolling. Carefully transfer the round to the hot pan and flip after 1-2 minutes. When done, transfer to a plate to cool slightly. Repeat with the second round. Spread the beet hummus and cashew cheese on the flatbreads, then top with scattered olives, toasted walnuts, and arugula.

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