1 recipe Smoked Red Pepper Cheesy Sauce
1 – 2 bunch curly kale
- Remove the kale from its stems and place the leaves in bowl. Leave the leaves large for larger chips or tear in half for smaller ones. Leaves shrink in dehydrator.
- Pour sauce over kale and coat leaves well using hands or tongs.
- Spread leaves over mesh dehydrator screens and dry at 110˚for 6 to 7 hours or until crisp.
1 large red bell pepper
1/4 cup water
1 cup raw cashews (soaked over night and rinsed well)
3 Tablespoons nutritional yeast
1 T Raw onion
1 clove garlic
2 Tablespoons fresh lemon juice
1 heaping spoonful of Smoked Paprika
1 1/2 Teaspoons salt (I use much less salt)
Blend all ingredients in blender until smooth.
From www.bellavegan.com by Charmaine Vierra