Recipe: Savoury Kale Chips

Recipe: Savoury Kale Chips. I have been meaning to have a go at baking kale chips for ages as I have several foodie friends who rave about how good they are! As a lover of all things savoury and snacking (and as I am aware that being vegan I should keep an eye on my iron intake) I have finally gotten around to trying my own variation of the health food lovers snack a la mode! And do you know what...? They were way easier and even tastier than I had expected!

You will need: 

A bag of shredded kale or baby kale such as the new selection at Florette salad

olive oil

Marigold bouillon (I used the vegan, lower salt variety)

Black pepper

A baking tray and some parchment

Method: Start by removing any woody stems from your kale leaves and cut off any large leaves. Wash and pat dry! Its crucial that there is no excess moisture on our leaves. 

Dress with a drizzle of olive oil (Approx 1 desert spoon) and 1 tsp bouillon powder. I used half a bag of kale.

Mix with your hands for a couple of minutes until all leaves are evenly coated and then grind over some peper

Spread leaves out onto your parchment covered tray so that none are touching

Bake for 4-5 minutes checking on their progress several times...

Remove from the oven when edges begin to brown and leaves shrink a little!

Enjoy as an alternative to crisps with a really good film or as an accompaniment to a mezze! For more kale recipes take a look here!

Recipe - Vegan Fig And Almond Tart

There are lots of juicy figs around at the moment so why not grab a couple and make this simple delicious vegan frangipan style tart. Its not too sweet but fruity and creamy! This one didn't last very long... eaten whilst still warm is best.

For the pastry:
100g Pure sunflower spread (or other similar dairy free spread)
250g plain white flour
2 tbsp cold water

Filling:
50g Pure
50g golden caster suger
125g ground almonds
a few drops vanilla extract

2/3 ripe figs

pre heat your oven at 175oC

Rub the spread into the flour until crumb like, add water and mix well. Wrap in cling film and refrigerate for 15 minutes. Next roll the pastry out thinly and line a tray with parchment, cut your pastry to fit and place it int the tray. Blind bake for 5-10 minutes

Cut your figs into rough slices and set aside... try not to eat them!mmm

To make the almond filling mix ground almond with butter and then stir in sugar and vanilla. Once the tart case is bling bakes use the back of your spoon to spread it roughly onto your lovely slightly golden pastry. Layer the fig slices on top and pop into your oven for 15-20 minutes or until golden on top with juicy figs!