This is what will be used in the Cheesy Romaine Wraps on for lunch on Day One in the meal plan for week six. It can also be used to make The Cheesy Kale Chips below.
2 cups almonds, blanched (this is removing the skins and is an optional step)
1 cup carrot juice
1 small clove garlic
1 tablespoon lemon juice
1/4 cup nutritional yeast flakes
3/4 teaspoon salt
In a food processor fitted with an “S” blade or a bullet type blender, process the almonds, carrot juice, garlic and lemon juice until very smooth. This will take a few minutes.
Add the nutritional yeast flakes and process for an additional minute or so.
Stir together the remaining ingredients. Then, put the kale leaves in a large bowl and add the sauce. Stir well to coat. Place the coated kale leaves on lined dehydrator sheets and dehydrate for several hours or overnight, until the chips are nice and crispy. Leftovers can be stored in an airtight container for a day or two at room temperature.
You can also get meal plans from previous weeks here:
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Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.