>Hrm. Well I tried posting from my phone and that didn’t work out…how frustrating! In the spirit of blogging more often; I am going to have to make that work! Kelly, over at Living on The Vedge has been having vegetables for breakfast to show folks just how easy it is to get in your veggies. I must admit; aside from veggie omelletes in my egg eating days; I never ate vegetables besides hashbrowns [which don’t really count-they’re fried!] for breakfast. I wanted to see if this was something I could do. I am one of those vegans who sometimes doesn’t get as many veggies as she should. In fact, I sometimes have to yell at myself for surviving on nuts and carbs. It’s not good!
preheat oven to 300; spray a pan lightly with cooking spray or line it with parchment paper
1 bunch red russian kale (curly green kale works)
1 T olive oil
1/2 t salt
1/2 t garlic powder
1 t pepper (+/-, to taste. I like spicy things!)
2-3 T nutritional yeast
Tear kale leaves off of stalks in to medium-large pieces, discard stalks, rinse kale and dry in a salad spinner. Mix all ingredients besides kale in a large bowl. Add kale, and combine with your hands, massaging the kale leaves with your fingers to soften them up a bit. Spead out on 2 baking sheets, bake for 15-18 minutes, checking on them every so often to stir them. You lose quite a bit of volume when you dry the kale out; and it TOTALLY changes kale. I love what it does..it’s so crispy and delicious.
I’m also having a McIntosh apple for breakfast because I’m pretending it’s fall.