Table Of Content
Big bunch of kale (100 grams)
½ cup cashews
3 tbsp nutritional yeast
1 tbsp chilli flakes
1 tsp garlic powder
¼ tsp pepper
Salt to taste
1 roasted red bell pepper
½ cup plant milk (Add more to adjust consistency)
Air fry the red bell pepper at 180 degrees for 10 minutes. Deseed and chop the pepper into four pieces.
Wash and pat the kale leaves dry. Tear small pieces of kale leaves leaving the stems out. (Use the stems in making vegetable broth). Set the leaves aside when done.
Add all sauce ingredients in a blender and blend to a smooth paste. Add more milk if required. The sauce must be thick in consistency.
Pour the sauce over the kale leaves and gently mix till all the leaves are coated with the sauce.
Transfer the leaves to an air fryer tray and air fry at 180 degrees for 20 minutes. Check on the leaves half way through and remove the ones that look done. Continue to air fry the remaining leaves.
Once done, allow the leaves to cool off for 2 minutes.
Serve the crispy kale leaves with more sauce!
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