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Secret Recipe Club October!

22 Oct

This month for the Secret Recipe Club I was assigned the blog Rhubarb and Honey. This blog is so beautifully done by it’s author, Kimberly.  The layout is inviting and the recipes are most definitely enticing!  As I looked through all of the recipes (literally) I finally came across the recipe for kale chips (original recipe: click here)!  Yay!  I haven’t made this in so long!!

Baked Chipotle Kale Chips

Serves 4

1 bunch kale (I used lacinato aka dinosaur kale)
2-3 Tbsp. vegan mayonnaise (I used Follow Your Heart Brand Vegenaise, original)
1/2 tsp. Herbamare spice blend
1/2 tsp. chipotle seasoning
Pinch sea salt

Directions:

Preheat the oven to 350 degrees Fahrenheit.  Wash and tear the kale into pieces about 2 inches by 2 inches.

In a small bowl combine the mayonnaise, spices, and salt.  Massage into the kale by the spoonful being careful not to saturate the leaves too much or else they won’t crisp up.

Spread the leaves in an even later onto a baking sheet lined with foil.  Bake in the preheated oven for 8-9 minutes.  Let sit about a minute before removing from the foil.  Enjoy!! (:

 
Secret Recipe Club



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Secret Recipe Club September: Kidney Bean Dip!

17 Sep

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Happy fall time everyone!! My all-time favorite time of the year! Cool and sunny days, colorful leaves, football and the anticipation of the upcoming holidays! (:

And of course it’s also my favorite time of the month… Secret Recipe Club time!!! This month I’ve been assigned the blog Eliot’s Eats. this blog has some great stuff on there!! From jams to desserts, this was a hard choice to make! I finally came to the decision to make a bean dip that requires barely any prep time with literally no cooking time… my favorite kind of recipe (:

The original recipe is for Great Northern Bean Dip, but, being vegan, I wanted to utilize a bean that offers plenty of iron: the mighty red kidney bean.

Kidney Bean Party Dip
Serves 6

1 can red kidney beans, drained
1/4 cup salsa (I used Trader Joe’s habanero salsa)
1/2 tsp. sea salt

Directions:

In a food processor, combine all ingredients. Pulse until combined and somewhat smooth.

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Scoop onto a serving dish and serve with vegetable sticks or tortilla chips. Enjoy!!

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I’m planning on making this dip again soon and topping it with diced avocado just to spruce it up even more (:



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SRC May!! Hummus!!

21 May

For this month’s Secret Recipe Club post I was assigned to Rhonda’s site: The Kitchen Witch Blog. I just love everything about this site! The layout is fun and the name is adorable! Rhonda does such a great job.

When searching through her recipes I was hoping to find something simple, fun, and delicious (not hard to do). In the end I settled on her recipe for garam masala and preserved lemon hummus, though when I made it I changed up the flavors. I used some of the garden fresh basil I got in the mail from my Foodie Penpal to flavor this great pesto hummus!

Basil Pesto Hummus

Yields about 1 3/4 cup

1 2/3 cup garbanzo beans

1/2 tsp. pink Himalayan sea salt

1/2 tsp. garlic powder

1/3 cup fresh basil leaves, packed

1/3 cup extra virgin olive oil

1 Tbsp. apple cider vinegar

Directions:

In a food processor, combine the first 3 ingredients; pulse a few times to combine.  Add the basil and puree until combined.

While the food processor is on, drizzle in the olive oil then the apple cider vinegar. Puree until smooth.

Enjoy on crackers, pretzel thins, bread, veggies, etc etc!!!


Secret Recipe Club


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