Cinnamon Coconut Sugar Apple Chips

I've been experimenting with my new dehydrator with varying degrees of success.  Most of what I've read online talks about how it's a trial and error process and after a few different batches we've settled on these as our favorite for apple chips. 

Normally when drying fruits I have been using a thicker setting on my mandolin, but when going for a "chip" type result the thinner the better.  

All you need to make these tasty little treats are: green tart apples, coconut sugar, and ground cinnamon, and lemon juice.

1. Wash and remove the stems from the apples.
2. Slice on a mandolin set to the thinnest setting or slice as thinly and evenly as possible if by hand.  (No need to remove the core but make sure all seeds are removed.)
3. As the apples are sliced, place them in a bowl with two cups of water and 1 Tbs lemon juice.  Make sure all apples are tossed in the lemon juice water.  (This prevents browning.)
4. Arrange apple slices evenly on the dehydrator trays.
5. Mix 1 part coconut sugar with 1 part ground cinnamon and sprinkle over the apples.
6. Set dehydrator for 135 degrees and dehydrate for 4-6 hours.  If in a hurry set to 165 degrees and they will be done closer to the 4 hour mark.

Nacho Cheese Kale Chips

I got a dehydrator this year for Christmas and I have been making multiple experimental batches of kale chips.  It's really awesome how easy it is to toss some kale and seasonings together, throw it in the dehydrator and have an amazing snack. 

After playing around with lots of different recipes I found online I settled on this combination as my favorite.  It's a mix of a few different ideas I got from different recipes but think that it's just the right combo.  I find that the lacinto kale works best for this recipe because the cashew mixture tends to get really clumpy in the curly kale.  With the lacinto kale you can lay them out flatter for a better chip and a faster drying time.  If you are in a hurry you can get by by soaking the cashews for 2 hours, but the longer you soak them the creamier the sauce will be and the more even of a coating you'll get. 

My favorite part is the freshness of the red bell pepper that's in every bite!  They really do have a nacho type flavor and the cashew coating gives the chips some crunch, substance, and serious flavor.   If you like Trader Joe's Kale Chips, you'll like these.  I bascially was shooting for something that tasted like the TJs kind.

Serve for an appetizer, party snack, or store in a airtight contain for snacking.  We haven't been able to save any so far and end up eating them straight out of the dehydrator!

• 1 bunch Lacinto "Dinosaur" Kale
• 2 cloves of garlic
• 3/4 cup of cashews, soaked in water for at least 2 hours. 
• 1 medium red bell pepper, roughly chopped
• 1/4 cup of nutritional yeast
• 1/4 teaspoon cayenne
• a few dashes of hot sauce
• Salt & pepper to taste  

1.  Wash and dry your Kale and then tear into 3-4 in pieces.  (I don't have a salad spinner so i just lay the kale out on the dehydrator trays to dry.)
2. Drain the cashews and combine with the garlic, red bell pepper, nutritional yeast, cayenne, hot sauce, salt, and pepper.  
3. Using an immersion blender or a high speed blender, blend until completely smooth.
4. Toss the kale in the cashew sauce in a large bowl evenly working the cashew sauce through all the kale.  Use your hands to evenly coat the kale pieces
5. Arrange on dehydrator trays as flatly as possible and dehyrate at 160 degrees for about 4-6 hours.  The chips are done when the cashew coating is no longer soft.  The chips are awesome when they are still slightly warm but the longer you let them cool the more the cashew coating hardens.  NOTE:  These are not raw.  If you'd like to keep them raw you need to dehydrate them below 110 degrees.

Microwave Vegan Buffalo Dip

I'm so excited about this recipe!  I've been trying different variations of a buffalo chicken dip that we used to make in college.  That recipe called for 2 bricks cream cheese, cheddar cheese, and ranch dressing.  The first few rounds mimicking that original recipe but with vegan substitutes didn't really hit the spot.  There's something about the vegan cream cheese that just doesn't work, but inspiration finally hit, and I think the secret is using tofu sour cream instead of cream cheese.  

This result is what I came up with using four simple ingredients and a microwave.  This serving size would be great for two people to share.  Double it or more to take to a party as a great dip or appetizer!  Serve with tortilla chips.

Ingredients

Serves 2

• 2 frozen chik'n patties, like boca burger
• 1/2 c daiya cheddar shreds
• 1/4 c tofu sour cream
• 1/4 c buffalo sauce

1. Microwave each chik'n patty for 1 minute in the microwave.
2. Dice both patties into cubes.
3. Combine all ingredients in a microwave safe bowl and mix well.
4. Microwave for one minute.
5. Stir and microwave for another minute.
6. Stir and serve with tortilla or pita chips.

been pollen, PB, and cacao nib crackers

Looking for a power snack?  These crackers are packed full of protein and whole food nutrition.  Wheat crackers fill you with fiber, peanut butter and hemp seeds provide a protein punch, bee pollen is a whole food full of mineral and nutrients and is a natural defender against seasonal allergies, and cacao nibs add in some antioxidant power while providing a hint of healthy chocolately goodness.  Eat this as an afternoon snack to keep you going til dinner or add them to any breakfast or lunch meal as a sweet satisfying side snack.  

What you'll need:

• Low Fat Whole Wheat Crackers - I used Ak-Mak 100% Whole Wheat Sesame Crackers
• Natural Peanut Butter - Try getting the fresh ground kind that most supermarket deli's are providing now.  The only ingredient...ground peanuts!
• Hemp Seeds
• Bee Pollen
• Cacao Nibs

Simply spread the peanut butter on the crackers and sprinkle on hemp seeds, pollen, and nibs to your perfect taste proportions and enjoy!

buffalo chik'n tenders

We live right near Blossom du Jour, an amazing vegan takeout spot in the Upper West Side.  One of our favorite things to order are their Buffalo Bites.  However, being the budget minded cook that I am I started searching for a the perfect meatless chicken tenders to make our own at home.  After much searching and many brands I settled with Trader Joe's Chickenless Crispy Tenders.  The best part about them is the crispy crunchy oat coating on them.

How's this for budget friendly: an order of about 5 Buffalo Bites fro $5 or 9 homemade chickenless tenders for $3.50? ($2.99 a bag at TJ's + .50 per 1/4 of hot sauce)

Simply make the chicken tenders according to the instructions for using a conventional oven or toaster oven to ensure their crispiness and then toss with your favorite vegan buffalo sauce according to your spicy taste!

spicy crispy chickpeas

I love spicy foods and roasting these spicy chickpeas makes a healthy snack that with among many healthy benefits provides you with a great dose of plant based fiber and proten.  The original recipe I tried for these was only with chickpeas, but black beans taste just as great with this spicy roasting method, you just need to be careful because the black beans crisp up faster than the chickpeas.  All in all the black beans should be roasted for about 30-40 minutes depending on your oven and the chickpeas should roast for about 50-60 minutes.

Spicy Crispy Black Beans & Chickpeas

Serves 4

• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed

You will need two amounts of the following ingredients each, one for each set of beans.  

• 1 tablespoons olive oil
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon sea salt

1. Preheat oven to 400 F
2. In two separate bowls mix the black beans and chickpeas with two separate amounts of the spices and oil, making sure they are coated evenly.
3. Keeping the black beans and chickpeas on separate cooking trays, place the beans in a single layer on a cooking sheet and and place in preheated oven.
4. Stir both trays of beans after 20 minutes.
5. Remove black beans from oven after 30-40 minutes.
6. Stir the chickpeas again after 40 minutes, and continue to bake for another 10-20 mintutes until crispy, but not burt.
7. Let cool and serve an an appetizer or snack.

Original recipe found HERE