Vegan Crisp Bread With Kale Créme // Recipe Week


Hello there and welcome to the first 'Recipe Week' on my blog. I have so many incredible recipes ready that I want to share with you so I thought I would do a week full of them. Every day for this week I will share an easy yet absolutely delicious vegan, gluten free and refined sugar free recipe. 

Today we are starting off with one of the oldest recipes from my eBook 'Movie Night'. This recipe is SO good and will definitely blow you away! The kale créme is so creamy and satisfying and the crisp breads are, you guessed it; super crispy and fits perfectly with the créme! This dish is the perfect snack or as a side for dinner or lunch.

Find more delicious recipes like these in my eBook 'Movie Night' - get it right here. 

KALE CRÉME: 

Servings: 4 // work time: 2 ½ hours (incl. soaking time)

Ingredients:
Kale:
300 400 g // 10 ½ - 14 oz fresh kale
1 red onion
Juice of 1 small lemon
½ tsp. Himalayan pink salt

Dill kale crème:
1 medium zucchini
2 dl  // ¾ cup cashew, soaked for 2 hours
1 dl //  cup sunflower seeds
½ tsp. Himalayan pink salt
Juice of 1 small lemon
½ handful of fresh dill
½ dl// ¼ cup water

Method:
If you have a Vitamix blender, you don’t need to soak the cashews in water and you can just go ahead and start making the dill crème immediately. Otherwise, you start by soaking the cashews for 2 hours.

Cut the zucchini into small cubes and place them into the blender with the soaked and drained cashews and the rest of the ingredients for the dill crème. Blend until you have a nice and smooth crème. Set that aside.

Peel the onion and cut it into quarters. Place it into a food processor with the juice of a lemon and salt. Rip the kale leaves into big pieces so you leave out the stem. Place them in the food processor.

Process until you have a finely chopped mixture. It takes time and you have to stop and scrape down the sides a lot. Pour the dill crème over the finely chopped kale and process until they are mixed together.

Season with salt if needed and it is ready to serve.

You can make it the day before, and then just whip up the crème before serving it. There will be some liquid from the kale and the zucchini, when it has been in the fridge, you just stir it around. Keep it in the fridge. If you don’t have zucchini you can also just use a bit more water.  

CRISP BREAD: 

Servings: 4 // work time: 4 hours (incl. rest)

Ingredients:
4 dl // 1 ½ cup grated carrot
3 dl / 1 ¼ cup sunflower seeds
2 dl // ¾ cup golden linseeds
1 dl // ¼ cup chia seeds
1 dl // ¼ cup dried nettle leaves
1 tsp. Himalayan rose pink salt
2 tsp. turmeric powder
2 ½ dl // 1 cup water

Method:
Stir together the sunflower seeds, chia seeds, linseeds, salt, nettle, and turmeric in a bowl. Place the carrots in to the bowl with the seed mixture along with water. Stir well so the carrots are evenly distributed. Set aside for 30 - 60 minutes so the chia seeds and the linseeds can absorb the liquid and create a sticky texture.

Preheat the oven at 50 - 70 degrees Celsius (hot air) // 120 - 160 degrees Fahrenheit (hot air). 

Distribute the mixture out onto 2 baking sheets lined with baking paper. Wet your hands with water to help you get an even layer with a flat surface. Move your hands in circles with a light pressure, so the mixture is pressed towards the edges and you get a ½ cm thick, even layer.

Dry the crisp bread  in a dehydrator or in the oven with the oven door ajar. It takes around 2 - 2½ hours.

When 1 ½ hours have passed take out the baking sheets. Loosen the crisp bread from the baking paper and turn it around so the back side is up. Place it in the oven again with the door ajar until the crisp bread has completely dried, it takes around ½ an hour.

When the crisp bread has completely dried, take it out of the oven and break/cut it into smaller pieces and let them cool.

The crisp bread can be stored in an airtight container for up to 14 days. When you break/cut the crisp bread it will make some crumbs, save it and place it on top of a salad. It tastes amazing.

Enjoy!


Hope you enjoy this recipe and don't forget to check out my shop for eBooks with even more recipes. Don't forget to check in tomorrow for another recipe you won't want to miss! If you have any questions, please leave them below. Thank for for coming by!

Soluuna