Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, vegan smoked "pepperjack-bacon" kale chips (gluten free, soy free, nut free, raw, vegan). One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Vegan Smoked "Pepperjack-Bacon" Kale Chips (Gluten free, Soy Free, Nut free, Raw, Vegan) is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Vegan Smoked "Pepperjack-Bacon" Kale Chips (Gluten free, Soy Free, Nut free, Raw, Vegan) is something which I have loved my whole life.
Cheesy macaroní noodles wíth melty pepperjack cheese, peppers, and críspy bacon!
To get started with this recipe, we have to first prepare a few components. You can cook vegan smoked "pepperjack-bacon" kale chips (gluten free, soy free, nut free, raw, vegan) using 17 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Vegan Smoked "Pepperjack-Bacon" Kale Chips (Gluten free, Soy Free, Nut free, Raw, Vegan):
- Get 1 bunch Kale
- Make ready 1 cup sunflower seeds
- Prepare 1/2 cup nutritional yeast
- Prepare 1 lemon , juiced
- Prepare 1 teaspoon apple cider vinegar
- Take 7 drops liquid smoke *
- Make ready 3 cloves black garlic
- Make ready 1 tablespoon maple syrup
- Make ready 1 tablespoon coconut aminos
- Make ready 1 teaspoon lucuma powder *
- Prepare 2 teaspoons paprika smoked
- Take 1 teaspoon cayenne powder
- Make ready 3/4 teaspoon sea salt
- Make ready 1/3 - 1/2 cup water alkaline
- Get 1 tablespoon olive oil
- Prepare pinch black pepper
- Get pinch turmeric powder*
Instructions to make Vegan Smoked "Pepperjack-Bacon" Kale Chips (Gluten free, Soy Free, Nut free, Raw, Vegan):
- Optional- Soak Sunflower Seeds for at least 2 hours in warm water.
- Wash Kale in a bowl of water and vinegar or produce cleaner. Drain and dry with a salad spinner, towels, paper towels or air dry.
- De-stem Kale by loosely pinching the stem and sliding your index finger and thumb up the leaf, so the leaf slips right off of the fibrous stem. Collect the leaves in a large bowl.
- Rinse Sunflower Seeds and place in food processor or blender, along with all other ingredients except for oil and water.
- Blend thoroughly, scrape down sides and add water. If you need to add more water to allow the mixture to blend do so.
- Once the mixture is smooth and incorporated, slowly add oil while the machine is running if you have the option through a feed tube. If not simply add the oil and blend for about 30 seconds.
- Scrape the processor or blender down and pour into the bowl of kale.
- Now the fun part! Massage the kale and be sure to do this with a calm state of mind. Take deep breaths and send love into the food. It may sound silly, but this is very important. "Haste makes waste." Once the sauce is evenly distributed transfer the kale to your dehydrator sheet or a baking tray lined with parchment paper.
- If using the a dehydrator, dry at 110F for about 18 hours, check at about 13 hours to see how dry the chips are.
- If using the oven, set to the lowest setting and bake until dry.
- Enjoy your bacon-y, chees-y, smok-y goodness with 0 guilt. Congrats, you really did it.
So that is going to wrap it up for this special food vegan smoked "pepperjack-bacon" kale chips (gluten free, soy free, nut free, raw, vegan) recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
