It's another Freaky Friday! This week I'm swapping with Ultimate Cool Friend Kittee, also known as Cake Maker to the Stars, ooh aah! She is the absolute bee's knees, as is her scruffipup Vee. Vee's the bee's knees. Enjoy!
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Hello Excellent Sews Before Bros Readers!In case you don't know me or my blog, Cake Maker to the Stars, my name is kittee bee and I'm writing today as a Freaky Friday blogger on Erika's blog. 

I am a big fan of Erika's crafty ways, and am super delighted to be posting on her behalf today. If you're desperately missing Erika today, run over to my blog where she is posting in my stead.

Erika and I met on the internet many moons ago, but we are lucky enough to be friends in the real world, too. We have lots of stuff in common besides our vegan ways including our love of crafting, sewing, being clever bitches and dogs!

All month on my blog I've been posting Ethiopian dishes, so I thought I should carry the theme over here as well. I tried and tried to think of a way to tie Ethiopian vittles with our common interests, and the only thing I could come up with was Kale Tails.So that's what you're getting. Ethiopian inspired kale chips next to a very cute dog's butt.

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Preheat the oven to 275 degrees F and get cooking. 

Here's what you'll need:
7 cups coarsely chopped kale, which has been cut from the thick inner rib or kale bone (from a nice fat bunch of kale--I like to use the dino variety)
3/4 cups soaked and drained sunflower seeds
1/4 cup nooch
7 tablespoons water
3 tablespoons fresh squeezed lemon juice
1 tablespoon Ethiopian berbere 
1 tablespoon evoo
1 teaspoon onion granules
1/2 teaspoon garlic granules
1/2 teaspoon salt

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Here's what you do:
Pulverize the sunflower seeds in a food processor with the water, lemon juice, berbere, evoo, onion, garlic and salt until smooth.

Put the kale in a giant bowl and pour the sunflower seed sauce over the top. Massage the kale to completely cover it in the sauce (if you're dehydrating, toss in the grated carrot now).

Line a baking sheet with parchment and arrange the kale on top in a single layer. Sprinkle with extra nooch and berbere, then bake for 25 minutes. Flip the chips and bake for ten more minutes. Then keep flipping at 5 minute intervals until the kale chips are completely crispy, about 1 hour baking time total.

If you want to be fancy, you can call these chips Ye'zelbo besuf kolo. Which basically means a crunchy kale and  sunflower seed snack.

Eat up!

xo

 


Comments

10/02/2013 11:07am

Hello fellow Vegan Mofo'er :-)

would like to link to this recipe on the Vegan Mofo round up post on my blog this Friday. I know, I know... I'll hop over to Cake maker to the stars to let her know... but I'd love to link to your "Nackos Lasagna" recipe, too. Hence I'm here to say hi!

Nice to meet you
Sandra

P.S. Connect with me on Facebook (CandidaDietPlan), @candidadiettips on Twitter and Sandra Boehner on Pinterest so you see when the post goes live ;-)

10/15/2013 12:13am

At the weekend people want to eat something extraordinary and some people love to cook new recipes. The vegan mofo freaky is all about Friday recipes and bringing smiles and praise for you on the people's faces.


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