Gingered Green Beans with Hijiki

From Alicia Silverstone's "The Kind Diet"

1/2 cup dried hijiki
1 tbspn shoyu
2 tbspn olive oil
1/2 cup onion, halved and sliced
1 tbspn finely chopped garlic
pinch of fine sea salt
2 cups fresh green beans
juice from 2 tablespoons grated ginger

Place hijiki in a small bowl, and cover with water.  Soak for 30 minutes, then drain and rinse.

Combine the hijiki with the shoyu and water to almost cover in a saucepan.  Cook, uncovered, over medium heat until the water has nearly evaporated, about 30-40 minutes.

While the hijiki cooks, heat the oil in a skilled over med-high heat.  Add the onion, garlic, and salt and saute for about 4 minutes, or until translucent.  Cut the tips from the green beans, and add to the onions.  Cover and cook until the green beans are tender-crisp, about 3-5 minutes.  Add the hijiki and ginger juice.  Mix well, and cook for 1-2 minutes longer to marry the flavors, serve.

"Cheesy" Vegan Kale Chips

I am soooo addicted to these things, can not seem to get enough!

2 bunches of curly leaf kale

1 cup raw cashews, soaked for a few hours

1 red bell pepper

Juice of 1 large lemon

1/3 cup nutritional brewers yeast

sea salt, chili pepper and black pepper to taste

Tear kale leaves into bite sized pieces, discard stems. 

Blend cashews, red pepper and lemon juice in food processor until smooth

Add brewers yeast, salt, and peppers, blend until smooth

Put kale pieces in a large bowl

Massage cashew mixture into kale pieces, massaging each leaf individually, make sure you coat them really well.

Then spread each piece of kale either in dehydrator or cookie sheets for the oven

You'll want to put at 110 degrees in dehydrator or low in the oven, for 5-6 hours (ish) until really crunchy.  You may want to flip them occassionally to avoid sticking