Rawk-n-Roll's Barbi Kale. So tasty, I ate the whole bag in the parking lot. I didn't even share them with the kids, I said they were spicy. I know, I'm mean, but I was pregnant and needed food people!
Anyways, I knew I couldn't afford the 50 packages I'd need over the next few days, so I drove home and tried to re-create them. I tried a few different recipes and they were all good, but not all "Woo-Hoo" good, you know? They were missing something...they needed something I just couldn't put my finger on. A few days later I was in the grocery store and stopped at the aisle where the BBQ sauces were. I picked up a really funky looking bottle and read the ingredients. After making my way through all the corn syrup and added preservatives I saw a real food ingredient.
Sweet and tangy, loveable and yummable pineapple! I went back to the afore-mentioned expensive store and bought a big beautiful pineapple and created a very blog worthy raw vegan BBQ sauce. No, they are not as good as Rawk-n-Roll's version, but they are pretty close and easy to make.
Crooked BBQ Kale Chips
1 large head of kale, tough stems removed (bout this size...)
1 large juicy tomato, cored (bout this size...)
1/2 cup fresh diced pineapple
1 cup sundried tomatoes (soaked 4 hours and then drained)
1/3 cup olive oil
1 Tbs Braggs liquid aminos
1 Tbs Dandy vinegar (or just apple cider vinegar!)
1/2 cup nutritional yeast
4 pitted medjool dates
2 cloves garlic
1/3 cup chopped onion (sweet maui onions are best here)
1 or 2 dried red chili peppers (depending on your spice tolerance)
1/2 tsp smoked sea salt (not necessary, but does add a more traditional BBQ flavor)
First rinse the kale and remove the tough stems. Pat it dry and rip leaves into chip sized pieces and place in a large bowl. Place all other ingredients in a high powered blender and let it whirl. Might take a few minutes to get it completely smooth. You'll probably need to use your little blender pusher downer thingy to get things going at first. If it's absolutely stuck, just drizzle in a bit more olive oil.
pour it onto the kale and get messy. Using your hands, massage the sauce into the kale, coating each piece.
Store them in an airtight container.
Since I kept eating the kale before I could get it onto the dehydrator trays I decided to set some aside and make a salad. I added fresh raw sweet corn, diced red onions and avocado. Instant vegan BBQ kale salad. If you aren't worried about the whole raw thing, throw in some black beans and it makes for a hearty salad full of zing for your taste buds.