Does the question “What’s for dinner?” make you groan with despair?
Are you lacking both time AND inspiration?
Author Yumi Stynes and cookbook publisher Simon Davis are both busy, love food, and here to help.
In a podcast you can whack on for the drive home from work, you get meal ideas realistic enough to be cooked that night, AND you get laughs while learning more about the food you've been cooking every day.
Easy recipes and cooking hacks that will save you time and get you loving food again. For recipes, videos and laughs, check out: instagram.com/5minutefoodfix/?hl=en https://www.tiktok.com/@5minutefoodfix
And to contact the show: foodfixemail@gmail.com
Hosted on Acast. See acast.com/privacy for more information.
Does the question “What’s for dinner?” make you groan with despair?
Are you lacking both time AND inspiration?
Author Yumi Stynes and cookbook publisher Simon Davis are both busy, love food, and here to help.
In a podcast you can whack on for the drive home from work, you get meal ideas realistic enough to be cooked that night, AND you get laughs while learning more about the food you've been cooking every day.
Easy recipes and cooking hacks that will save you time and get you loving food again. For recipes, videos and laughs, check out: instagram.com/5minutefoodfix/?hl=en https://www.tiktok.com/@5minutefoodfix
And to contact the show: foodfixemail@gmail.com
Hosted on Acast. See acast.com/privacy for more information.
On one of Yumi's hikes, the hikers went bananas for Gemma's Cheesy Vegan Kale Chips, based on this recipe.
The question was: Would the yumminess translate to home?
Good news is:
YES!
So with a fair bit of pride, Yumi wants to share her version of the recipe, which leans into her love of spice (and allergy to garlic and onion):
YUMI'S BEST-EVER CRUNCHY VEGAN "CHEESY" KALE CHIPS
Prepare 1 big bunch of good kale, washed, dried and torn off the inedible spine in big pieces
In a food processor or blender, mix:
400g cashews, soaked for a couple of hours or overnight
100g nutritional yeast
2tsp flaked salt
100ml macadamia oil
1 tsp ground white pepper
1 tsp chilli flakes
1/2 tsp ground ginger
60 ml water
zest and juice of one good, juicy lemon
Massage or wipe the cheese mixture onto every kale leaf. This is a long and somewhat tedious process so before you get your hands dirty, have a podcast ready. (Can I recommend 'Ladies, We Need to Talk'?)
Spread each leaf out onto your drying racks or oven tray. They dry better if not clumped together and not folded or scrunched.
In a dehydrator: on the highest setting for about 10 hours.
In the oven: at 120C for around 2 hours, but check. Some spots on the trays will be hotter than others.
Store the crispy chips in an airtight container.
Any leftover cheesy mix can be stored for 4 days, or frozen until needed.
Hosted on Acast. See acast.com/privacy for more information.