Pizza Kale Chips

Prep: 5 hrs 15 mins

Dehydrate: 8 hrs

Ingredients
1 large bunch of curly kale
1 cup raw cashews
1/4 cup water
3 oz. no salt added tomato sauce
2 1/2 tbsp nutritional yeast
2 1/2 tsp italian seasoning
1/2 tsp garlic powder
1/2 tsp dried minced onion
1/4 tsp lemon juice
1/4 tsp agave
1/4 tsp black pepper
1/4 tsp kosher salt
1/4 tsp red pepper flakes

Directions

1. Place cashews in a bowl. Add water to cover the cashews completely. Cover bowl and soak for 5 hours.
2. Rinse and drain cashews.
3. Wash kale well and pat dry.
4. De-stem kale and tear into approximately 3-inch pieces. Place kale pieces in a large mixing bowl and set aside.
5. To make the sauce, blend the following until smooth: soaked cashews, 1/4 cup water, tomato sauce, nutritional yeast, Italian seasoning, garlic powder, minced onion, lemon juice, agave, black pepper, salt, and red pepper flakes. Use a spatula to scrape down the sides of the blender half way through to ensure that it well mixed.
6. Pour sauce over kale. Toss well, making sure all leaves are coated evenly with sauce.
7. Place kale on ParaFlexx lined Excalibur Dehydrator trays. Make sure that the kale leaves are spaced out evenly. They should not be touching.
8. Dehydrator at 115° F for 8 hours or until the chips are crisp.

Maple & Dijon Jerky

Prep Time

30 mins

Dehydrate Time
5 hrs

Ingredients
1 lb Meat
2 tbsp Grainy Dijon mustard
1/4 tsp Salt
2 tbsp Pure maple syrup

Directions

1. Put meat in freezer for about half hour or until firm but not solid.
2. Using a sharp knife, cut into 1/4 inch thick strips, cutting with the grain for chewy strips or across the grain for more brittle strips.
3. In a bowl, combine salt, mustard and maple syrup. Add meat strips and toss to coat. Let stand at room temperature for 15 minutes, or cover and refrigerate for up to 8 hours. Preheat oven to 350°F.
4. Remove meat from marinade, discarding excess marinade and accumulated juices. Arrange meat strips on prepared baking sheets, leaving space between each strip. Bake in reheated oven for 10 minutes or until meat is no longer pink inside. Transfer to a baking sheet lined with paper towels, turning to blot both sides.
5. Place cooked meat strips on mesh drying trays. Dry at 155°F for about 7 to 9 hours, occasionally blotting any fat that rises to the surface with paper towels, until jerky is firm and flexes and cracks, but doesn’t break, when gently bent. Transfer to a clean baking sheet lined with paper towels and let cool completely, turning once to blot thoroughly.