2 heads Kale, washed and torn (center rib removed)
3/4 cup tahini (sesame seed paste, find in ethnic portion of store)
1/4 cup nama shoyu (or soy sauce)
1/2 cup apple cider vinegar
1/2 cup water
2 scallions (or equivalent in onions)
1 clove garlic
1 lemon (juice of)
1/4 tsp sea salt
1/4 c fresh parsley

Cut the pieces of kale into palm sized segments. Place them in a large container and fill with water (I use kitchen sink). Toss in sea salt. Bruise the kale with your hands for about a minute. Allow kale to sit in salted water for about 30 minutes. Drain well.

Place kale in large mixing bowl. Combine the remaining ingredients in a blender and blend until smooth to get a thick consistency. You may have to add more water. Pour over the kale and mix / coat thoroughly with your hands to coat the kale. You want the mixture to be really “glued” on to the kale.

Place kale on a teflex sheet on top of a mesh dehydrator screen and dehydrate for 6 hours at 115 degrees, or on low in the oven. Rotate kale occasionally to dry uniformly. Store in airtight bag and prepare to have green teeth. It probably won’t last long enough to store that long!

You can always add in different flavors like ranch popcorn salt, or any other flavor salts you like. I have used the Kernel Season’s brand of ranch popcorn topping and sour cream flavors with good results.

Thank you!

I don’t think the cilatro is really all that overpowering. I certainly think that any herb your like would taste great. Basil, perhaps? I think you could also forego the marinade but I would still brush the eggplant with olive oil!

Let us know how it goes!

Great point; I’m pretty positive it would work, but it would take some experimentation to get the right texture. I’ll play around too; and let’s compare notes!!!!

Carrie