Tasty Tuesday-Soy Curl Salad with Kale Chips
My dear friend, Deidre, served me an exquisite plant-based chicken salad. Enchanted by its flavors, I couldn't resist asking her for the recipe. However, as I read it through, I realized it would take more time to prepare than a quick, simple meal for Marty and me. Yet, inspiration struck me. Why not create a variation of Deidre's sensational chicken salad using soy curls in place of her homemade gluten? Thus, I embarked on yet another culinary adventure.
Now, you may agree with me, no sandwich is complete without a crispy companion, so I ventured further and crafted delectable Crispy Kale Chips to accompany Deidre’s adapted Chicken Salad.
If you are not fond of kale, fear not, for Kale Chips are truly an enjoyable indulgence, rendering kale not just edible, but utterly delightful. Marty, who is not a fan of kale, will eat the whole batch!
Whenever I serve Soy Curl Salad or Crispy Kale Chips, they never fail to captivate and delight. These culinary creations have become an instant hit. Clients tell me they crave the Crispy Kale Chip instead of potato chips!
Check it out for yourself and let me know if either recipe leaves a delectable lasting impression on your taste buds.
Soy Curl Salad
Yield: 10 servings
3 cups-soaked soy curls, drained
1 cup celery, diced
1 small onion, diced
2 Tablespoons nutritional yeast
1 Tablespoon dried parsley or 3 Tablespoons fresh parsley
½ Tablespoon Bragg® Liquid Aminos
1 teaspoon salt
½ teaspoon garlic powder
½ cup Plant-Based Mayonnaise
Process soy curls through a food processing shredder.
Add remaining ingredients and mix well. Chill until ready to serve.
Simple Kale Chips
Yield: 4 1-cup servings
1 bunch curly green kale
1-2 Tablespoons extra-virgin olive oil
¼ - ½ teaspoon salt
1 Tablespoon nutritional yeast
Wash kale and remove stems (save stems for another recipe like a soup). Tear or cut kale into bite-size pieces and place in a large mixing bowl.
Massage oil into chopped kale.
Add salt and nutritional yeast and mix well.
Preheat oven to 225°F.
Cover two large baking sheet with parchment paper. Spread kale out over parchment paper in single layer making sure there is room between each chip.
Bake for 15 minutes.
Gently turn kale and bake for an additional 10 minutes or until kale is crispy.
Watch closely as these can burn easily. Remove from oven and let cool.
Serve! Bon Appétit!
Hints: These are best fresh but can be stored in an airtight container at room temperature for 2-3 days.
Nutritional Facts per 1-cup of kale chips:
Fat 4 g
Cholesterol 0 mg
Sodium 2 mg
Carbohydrates 1 g
Fiber 1 g
Protein 1 g
Vitamin D 0 mcg
Calcium 3 mg
Iron 1 mg
Potassium 65 mg
Interested in more tasty recipes?
Order Dana's Start a New YOU!® Cookbook by calling 479-363-6585