Here's a super easy way to prepare 2 raw food dishes with the same marinade.
The Portabello Mushrooms are an 'immediate gratification' dinner item and the Kale is snack for the next day.
The Marinade: I was very pleased with the versatility of his marinade to be perfectly suitable for both veggies, and thrilled that I could use one mixture twice.
Economies of effort and dollars = totally satisfying!
1/4 Cup Olive Oil2 T Lite Tamari2T Ume Plum Vinegar3 Cloves Garlic - pressedWhisk all together in a bowl then pour marinade in a big ziplock bag (or bowl if you don't have a bag)
Place the 2 - 4 Portabello Mushrooms inside the bag and move around to coat the mushrooms.
Let sit for 10 minutes
During the 10 minutes the mushrooms are marinating, wash and dry
1-2 heads of Kale.
Tear Kale into pieces, discarding (or save for juicing) the inside stems and place all the kale into a big bowl.
Now, it's Dehydration time!
Mushrooms:Take the mushrooms out of the bag, shaking off the excess marinade back into the bag.
Place them on a dehydrator tray with a teflex sheet.
Warm them inside the dehydrator for 45 minutes at 120 temp. setting
Enjoy as the 'meaty' part of any veggie meal. (I served mine with mashed yams and sauteed chard with lemon, garlic and goat cheese)
Kale:Pour the marinade from the bag into the bowl of kale and work the liquid into the nooks and crannies of the kale until it's all wet and evenly coated.
This should be enough to cover the greens lightly.
Place the kale onto dehydrator screens. I used the Teflex sheet for 1/2 the batch and a tray without for a liner for the other 1/2. They dried equally as quick, and were actually dry and semi crunchy in a few hours.
Keep them in over night and they will be delightfully light and crisp and perfect by morning.
The second photo shows the Kale Chips in an airtight, glass container, which is what I recommend you store these crispy treats in.
However, I must confess that mine did not stay in that container for long. I could NOT STOP eating them and they were gone by 10am!
I usually make the cheesey kind of kale chips but find this lighter and slightly salty-tasting version a nice diversion. I may have a new favorite.