kale chips, vegan MoFo.


It’s Vegan MoFo III, the Vegan Month of Food, Day 29.

I have been sharing a whole lot of sweets lately. And eating them. We must have balance. Enter, kale.

Kittee taught me how to make kale chips – thanks Kittee!

She generously provided this very clever suggestion for seasoning the kale, and it’s as lip-smacking delicious as it is simple. When you have a hankering for something savoury or salty, this fabulously healthy snack is it. So super easy to make. Who needs potato chips?

Kale Chips

  • 1 bunch kale
  • olive oil
  • soy sauce or bragg’s
  • nutritional yeast

Preheat oven to 175F.

Wash kale and remove stems. Cut into manageable pieces. Place in salad spinner to remove water, or pat dry.

Place kale in very large bowl or pot (or season in batches) and season with olive oil, soy sauce and nutritional yeast – to taste. Amounts will depend on how much kale you have and what you like. Be careful with how much soy sauce or bragg’s you add as it might get too salty.

Line several baking sheets with parchment paper or foil and arrange kale in a single layer.

Slide baking sheets into oven. Allow to bake (really it’s drying out, not baking) for 30 minutes – you might want to check it after 20 minutes. The kale will need to be turned over. If it’s still super soggy, leave it in for a bit more before turning. If it has lightened up significantly, turn it over and let it bake for another 20-30 minutes.

If you’re in a rush – you can up the oven temperature to 200F which will cut the baking time in half. Be careful not to let them scorch, which will happen quickly. Monitor them closely.

What you’re looking for is for the kale to become completely dry and crisp – no moisture or chewiness. They will be light as air and feel as though they are made of paper. Delicious nutritious paper.

So much better than chips. Enjoy.

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pumpkin bread, vegan MoFo.


It is Vegan MoFo III, the Vegan Month of Food. Day 24.

This is Pumpkin Bread from Colleen Patrick-Goudreau’s The Joy of Vegan Baking.

Colleen has infused this bread with all the spices you’d expect to find in a pumpkin pie. The result is a spicy, mildly sweet, very pumpkin-y, super moist cake. Very, very moist. Think banana bread, except with pumpkin. My mum, who loves all things pumpkin, could not get enough this cake. We enjoyed it with coffee, and then again the next day for breakfast. Hearty.

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rosemary-eggplant pizza, vegan MoFo.

rosepizza1It’s Vegan MoFo III friends, the Vegan Month of Food.

This pizza is so simple to make and it’s totally delicious. All you need is a batch of pizza dough, homemade or store-bought, an eggplant and some fresh rosemary and you’re off to the savoury races.

I kept this pizza super simple – I didn’t even use a pizza stone, gasp, which I own, man that thing is heavy.

Rosemary-Eggplant Pizza:

  • Pizza dough, homemade or store-bought
  • Cornmeal (or corn grits – just use less)
  • Eggplant
  • Fresh rosemary
  • Olive oil

Preheat oven to 425F.

Sprinkle a large rimmed pan with corn meal (I was fresh out so I used a smaller amount of corn grits – crunchy!), and stretch your pre-risen dough over top. Drizzle olive oil over dough and use the tip of a silicone spatula to gently spread it around.

Next, distribute one prepared eggplant evenly (see note below for tips on how to prepare eggplant). Then, mince up some fresh rosemary and sprinkle over the pizza.

Slide pan into preheated oven and bake for 18 – 23 minutes, depending on how crispy you like it.

Tips for Preparing Eggplant:

Slice eggplant into 1/4-inch thick slices. To make this pizza, I also removed the skin and further sliced those slices into 1/4-inch thick strips. Throw eggplant strips into a wide-bottomed bowl or dish and add up to 1/2 Tbsp salt. Stir around with your hand until all the eggplant is well coated with salt. Transfer eggplant to a colander or sieve and place over a bowl on the counter. Allow to sit for at least 30 minutes. When you return you will find that some liquid has accumulated at the bottom of the bowl. Discard that liquid. Rinse eggplant thoroughly under cool running water. Grab some eggplant in your hand in small batches and squeeze out as much liquid as you can over the sink (like you’re wringing out a  sponge). Repeat with the rest of the eggplant. A lot of liquid will come out.

This not only prevents the eggplant from going soggy when it bakes, but also removes the bitterness – leaving you with a sweet, succulent flavour. You can use this method to prepare eggplant for many dishes (you don’t have to always cut into strips – you can leave it in big slices). Eggplant is a super versatile, tasty, hearty, satisfying addition to any meal.

I love eggplant. I can’t get enough of the stuff. And rosemary – the fragrance wafting up from the oven is so out of this world awesome, you can’t go wrong.

This pizza is also great with mushrooms or zucchini.

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