Last weekend I came home from the farmer’s market with a great pumpkin. I wasn’t sure yet what to do with it, but I knew it was going to be delicious.
While half of it went into a pumpkin quinoa salad [which I totally forgot to photograph], the other half sat in our fridge for a few days before I realized I should use it to make vegan mac and cheeze!
Subbing pumpkin for the butternut squash worked just fine, but I do have to say butternut squash is still my fave. It just adds a richness that you can’t get with pumpkin.
I had some leftover cheeze sauce, so I decided it was time to make some cheezy kale chips. They did not disappoint.
Cheezy Kale Chips
- 1/2 serving, or desired amount of “cheeze” sauce [omit pasta + peas from recipe]
- 1 large bunch kale [any type is fine, but I especially like to use dinosaur here, as the sauce sticks nicely]
Preheat oven to 325 degrees and spray a few cookie sheets with olive oil.
Remove stems, rinse and spin/dry kale.
Tear the kale to your liking.
Add cheeze sauce to taste [obviously, the more you add, the more intense the flavor will be]…
Coat the leaves well and place them flat onto the cookie sheet [they’ll stick together if they’re overlapped].
Bake for 12-15 minutes, or until the kale chips have dried out and are crispy.
Enjoy! It is way too easy to eat an entire head of kale in one sitting with this recipe…
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