Rosemary, Kale, and Blueberry Crackers and Exquisite Vegan Pizza Sauce

I’ve been dying to try making seed crackers for ages and I came across a recipe in a new cookbook James bought me called (don’t laugh) The Book of Kale. The recipe calls for about fifteen ingredients, and I happened to have almost all of them, so I figured I’d give it a try. I also needed to adapt it to make it vegan. They turned out very well indeed!

Here’s the adapted recipe:

Rosemary, Kale, and Blueberry Seed Crackers

Lightly coat in oil (about a tsp. for the whole batch)

  • 4 cups kale

And bake at 250 degrees for 10 minutes.

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Mix together:

  • 1/2 cup almond milk
  • 1.5 tsp. apple cider vinegar

Let sit for a few minutes until it curdles.

Whisk together over low heat until well blended:

  • almond milk and vinegar (above)
  • 2 TBS molasses

Take off heat and set aside.

Next, pulse the following dry ingredients in a food processor to a fine grain:

1/4 cup each of…

  • pecans
  • flax seeds
  • sesame seeds
  • chia seeds (or poppy seeds–the original recipe calls for poppy seeds)
  • dried blueberries (or any dried berry–the original recipe calls for dried cranberries)

1/8 cup each of….

  • sunflower seeds
  • pumpkin seeds (hulled)

Add to the mix:

  • the kale
  • 1 sprig of fresh rosemary
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 2 TBS brown sugar
  • 1/2 cup quinoa flour (you can use any flour, but I used quinoa because…quinoa is a seed!)

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Slowly add the molasses/almond milk mixture until you get a loose dough.

Transfer to a baking sheet lined with parchment paper; top with another piece of parchment paper, and roll out to 1/8th of an inch thick. Score the top with a pizza slicer, so when it’s cooked, it will break apart more easily:

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The dough will look like this:

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Bake at 250 for an hour, then remove the upper parchment paper and let sit in the oven for eight hours (according to the original instructions). I removed the dough, cut it into crackers and placed it in the dehydrator at  115 degrees for 2 hrs.

The result is much more of a seed cracker than a Rainforest Crisp, but they are quite tasty…they just taste a little too healthy.

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Second Day Update: As it turns out, these seed crackers are the bomb diggity. I didn’t really taste them  properly yesterday because I wanted them to dry out a bit more. Today, I had a little snack of seed crackers topped with hummus and kalamata olives as well as savoury cashew cream and kale chips. I am MOST DEF (as James always says–the man has watched The Wire far too many times) going to make these delicious little crackers again:

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As embarrassing as this is, I “paired” it with a cup of Kitchen-Scrap Broth, which is strangely delicious and satisfying (particularly strange, since it’s made from garbage!!!).

Anyway, back in the time travel machine to yesterday….

I also made some very good kale chips in the dehydrator with just a bit of oil, smoked paprika and salt:

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The texture was perfect!! Most success I’ve had with the kale chips!

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I also adapted a recipe for a very well-rated pizza sauce (called “Exquisite Pizza Sauce”–it has 1796 reviews, and it’s 4.5 stars) to make it totally vegan–the original contained anchovy paste and honey:

Exquisite Vegan Pizza Sauce

  • 12 ounces tomato paste
  • 12 fluid ounces warm water
  • 6 TBS nutritional yeast
  • 1.5 TBS minced garlic
  • 2 TBS maple syrup
  • 2 tsp miso paste
  • 1 tsp BTB vegetable paste
  • 1/2 an onion
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon dried red pepper flakes

Blend in a food processor and let sit for at least thirty minutes before spreading on pizza!

It’s very good–my new favourite!!

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Aaaaand we’re re-watching season one of Game of Thrones, so the song of the day is, of course, Sigor Ros’s “The Rains of Castamere”:

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