Category Archives: vegetarian

baked eggplant with miso sauce



June 4, 2013

Yesterday was my day off, and so I invited a few ladies over for dinner. I served them a big pot of chicken with 40 garlic, which is an all time favorite of mine. All my guests seemed to enjoy it as they ate with gusto. And then someone asked: ” So did you use a can of cream of mushroom soup in the sauce?’. Ouch, it still hurts when I think about it, okay….so it goes to show not everyone understand or appreciate this labor of love… time when she comes over I will serve her the canned stuff!

After last night’s meatfest, I know I have to make something healthier to balance my diet. I want to find a dish that is easy to make and after last night slaving over the stove ( I hope my friend will read this), I don’t want to spend too much time preparing food.

The highlight of my day is usually reading different food blogs and try to find inspiration, and this morning I got THE one, it does not seem to be too much work, and definitely healthier…the baked eggplant. The sauce is everything, it is the thing that made this dish tasty, so I will be more generous next time and make extra sauce for dipping.

Here it is:

Baked Eggplant with Miso Sauce

Prep time: 10 mins

Cook time: 40 mins

Yield: 2 to 3 serves


  • 1 large eggplant (aubergine), about 375 gm
  • oil, to taste
  • sea salt, to taste
  • sesame seeds, roasted for garnish
  • chopped spring onion, for garnish


  • 100 ml mirin
  • 1½ Tbsp white miso paste
  • 1 Tbsp sugar
  • 1 Tbsp Japanese soy sauce
  • 2 tsp Japanese cooking wine


  1. Preheat oven to 180C / 356F.
  2. Rinse the eggplant. Cut it in half lengthwise. Score the flesh deeply, yet not cut through to the skin, with the tip of a sharp knife in a cross-hatch pattern (as shown in picture above). Spray the cut side or brush with oil and season with salt.
  3. Transfer the eggplant to a lined baking tray. Cover with a foil and bake in the preheated oven for about 40 minutes, until the eggplant is softened.
  4. In the meantime, combine all the ingredients of sauce in a small sauce pan. Cook over medium heat and stir occasionally. When it starts to boil and the sugar is completely dissolved. Remove from the heat.
  5. Remove the eggplant from the oven. Discard the excess water. Drizzle the sauce over the top. Sprinkle sesame seeds and spring onion for garnish. Serve immediately.


  • Eggplant can soak up a lot of oil. If using oil spray, you can control the amount of fat used without making the dish too heavy.
  • Mirin is an essential condiment used in Japanese cuisine, available at Asian grocers.
    When preparing the sauce, you can use a large spoon to press the miso paste and help it dissolve thoroughly.
  • It’s better not to over cook the miso paste, or else you’ll lose much of its nutrition.
  • When the sauce starts to boil, remove the pan from the heat as quickly as possible.
  • The eggplant I used was quite large and thick. This recipe also works for small narrow ones. The baking time needs to be shortened accordingly.
Source: Baked Eggplant with Miso Sauce [Christine’s Recipes]


Broccoli and Spaghetti Squash Noodle Bowl


May 23, 2013

In the middle of the afternoon I have this serious craving for spaghetti squash ! yup, I was just sitting there thinking about it !

The first time when I came across this squash was at my mother in law’s and just like anything squash from her garden or her friends’ she will put it in her soup. She told me the Chinese name for this is “shark fin squash”, and so I thought so until I saw this in a recipe then I realized its proper name.

I know this is not the season for spaghetti squash, and I have expected to find it in the stores. But I went any ways…..and lo and behold I saw them in this bin in the produce section. My eyes just popped wide open, and at the same time I saw this lady coming at me with the same expression, it turned out she was more interested in the bin of mangoes next to it. But funny thing though, I know this lady as my instructor from my former gym. She did take advantage of this encounter to “sell” me gym membership again, and in the end I walked away with my squash and a free month of membership. I have to say it was a very productive trip to the grocery after all !

Okay, I deterred….

Back home I tried the following recipe, and instead of baking the squash whole, I cut it in half and sprinkled a clove of chopped garlic and brush the halves with oil, and the squash turned out beautifully with a slight hint of garlic. Instead of soaking the shallots in cold water as suggested, I sliced it and stir fried it over low heat with just a little bit of oil until they are brown and crispy. To me, that’s the only way to serve shallots in a dish.

I love this noodle bowl, and as my daughter suggested, I need more sauce. Plenty of it. After I had a big bowl of it, I felt healthier….and definitely justified the big sticky bun I had earlier that day. It is all about balance…right?

Broccoli and Spaghetti Squash Noodle Bowl
Adapted from The First Mess

1 medium spaghetti squash (2 lbs)
2 cups cooked chickpeas, rinsed and drained if canned
4 cups coarsely chopped broccoli florets
1 shallot, thinly sliced, soaked in water for 10 minutes, then drained
1 tbsp toasted sesame seeds
Peanut-Miso-Sesame sauce (see below)

1. Preheat oven to 400F. Place rack in center of oven. (I prefer to roast it whole and cut it later, but if you are fancy, try smearing a halved squash with garlic, oil and salt and pepper first). Pierce the spaghetti squash multiple times with a fork or knife. Place on a baking sheet and bake for 30 minutes. Rotate squash and bake another 30 minutes or until the shell feels soft. Remove from oven and set aside until cool enough to handle. Once the squash has cooled, cut it in half and remove and discard the seeds and scrape the strands of squash out with a fork. Set aside.

2. Meanwhile, prepare your sauce (see below).

3. Prepare the rest of your ingredients: slice and soak the shallot (I find soaking it relieves some of that bite). Toast your sesame seeds. Chop your broccoli.

4. Just prior to wanting to eat, steam broccoli for 2 minutes, or until slightly al dente and a brilliant green.

5. To serve, plate spaghetti squash. Top with chickpeas, broccoli, shallots and sesame seeds. Drizzle with dressing.

Serves 4.

Peanut-Miso-Sesame Sauce
Adapted from Your Bella Life

3 tbsp peanut butter
1.5 tsp white miso
1 tbsp Bragg’s Liquid Aminos (or soy sauce)
1 tbsp toasted sesame oil
1/2 tsp Aleppo chili flakes
1/4 cup water, to thin to your desired consistency

1. Mix all ingredients together in a small bowl. It will thicken once cooled.

(I prefer more flavourful dressings in moderation, so thin further if you want to drench your noodles, or make a double batch)


Eggplant, Chickpeas and Pomegranate Stew


Photo 2013-01-21 8 45 13 PMThere is something about the pomegranate fruit which baffles me.  You might think this is weird, but I have trouble eating the fruit.  I never knew whether I should chew the seeds or spit them out.  They always managed to get stuck in my teeth some how.   But I do love the taste and the sweetness of this fruit, so when I came across this recipe, I immediately filed it along with the many dishes I want to make.  One of the ingredients in the recipe is pomegranate molasses, and it is not something that I can find readily at the local grocery, I managed to find a recipe for it, and last week had proceeded to make it just out of curiosity.  The syrup has been sitting in the fridge for almost a week and thankfully it is still okay, so yesterday I finally got the motivation to “experiment” this dish so I won’t waste the syrup ( which was not cheap to make).

This dish does call for a few spices, and I have all of them labelled properly but even then I made a mistake, instead of putting two tsp of cumin with my peeled onion, I put in two tsp of cinnamon!   I had to salvage this dish so did the only thing I could think of at the moment which was to wash all the spices out of the onion in a sift.  I ended up not using the exact measurements for the spices but thankfully it was not as bland as I had expected. The little green chili pepper I used really spiced the dish up.

Except for the little mishap, the dish was rather simple to make, which is  just the way I liked it.  It turned out very delish, and it is definitely one I will make again. I love how the sweetness of the molasses balanced the heat of the pepper.  The good thing is I finally master eating the seeds, it is a  lot easier to chew on them when they were mixed in with the veggies.

Eggplant, chickpeas & Pomegranate Stew
Adapted from Cook Vegetarian magazine (online version here)

2 medium eggplants (about 1 lb each), sliced lengthwise into ½” thick slices
3 tbsp olive oil

1 medium yellow onion, peeled and finely chopped

3 cloves garlic, peeled and minced
1 tsp minced fresh ginger
1 green chili pepper (or other small pepper), minced
2 tsp paprika
1 tsp cumin
1/4 tsp ground coriander
Dash of cinnamon
1 can chickpeas, rinsed and drained
1 28 oz can chopped tomatoes (I used the no-salt added kind)
2 tbsp pomegranate molasses
Pinch of chili flakes (optional for a spicier stew, depending on how hot your chili pepper is – mine wasn’t very hot)
Salt and pepper to taste
~1/4 cup chopped fresh parsley
4-6 tbsp pomegranate seeds
Sprinkle the eggplant slices with salt and lay in a colander (I divided them into two colanders). Let sit for about 20 minutes, then rinse the salt off with water and dry the slices with paper towel.
Preheat oven to 350°F.  Heat 2 large skillets over medium-high heat.  Pour 2 tbsp of olive oil in a small bowl and use it to brush the eggplant slices. Brush one side of each eggplant slice and lay the oiled side face down in the skillet.  Repeat with as many eggplant slices as you can fit in the two pans without overlapping. Once the slices are in the pan, brush the top side with oil.  Cook each side for 3-5 minutes, until well browned, then flip over and cook the other side.  Transfer cooked slices to a plate and repeat process with the remaining eggplant slices until they are all cooked.
Bring one pan back to medium heat with 1 tbsp olive oil.  Add the onion, garlic, ginger, chili, and spices. Cook, stirring often, for about 4-5 minutes, until the onion is translucent.
Add the chickpeas and tomatoes to the pan. Stir in the pomegranate molasses and chili flakes (if using) and season with salt and pepper.
Layer half of the eggplant slices over the bottom of a greased 13×9” baking dish. Pour about half of the chickpea mixture over the slices, spreading with a spoon or spatula to distribute evenly.  Cover with the remaining eggplant slices, then top with the rest of the chickpea mixture. Place in the preheated oven for 15 minutes.
When ready to serve, sprinkle the parsley and pomegranate seeds over top of the dish, or you can serve each portion and then add about 1 tbsp parsley and 1 tbsp pomegranate seeds (or more if desired) as a garnish to each plate. (Note: Before eating, you might want to use a knife to cut the eggplant into smaller slices; otherwise, you can just use your fork to break it up as you eat).
Makes 4-5 servings.

My TV dinner: Spicy Peanut Udon Noodles with Tofu and Broccoli


I love Wednesdays because of all my favorite shows are on, and I am driven to try out new recipes on my TV nights.  Nothing more exciting than eating something new in front of  Survivor !

As soon as I saw this spicy peanut on Janet’s blog, I knew I have to make it.  It was so good that I could not wait for it to be ready on the table and started to scrape the left over sauce from the bowl.  Janet, this is so yummy !! Thanks for posting this.  By the way, I did add a tablespoon of Hoisin sauce and it was so delish ! Next time I will add a little more hot sauce in to have an extra “kick”.

Spicy Peanut Udon Noodles with Tofu and Broccoli
Adapted from Quick Fix Vegan via Cate’s World Kitchen

250g frozen udon noodles (one “brick”, these ones are great)
1/4 cup creamy peanut butter
2 tbsp soy sauce
2 tbsp seasoned rice vinegar
1 tbsp sriracha
1 tbsp agave nectar
1 tsp toasted sesame oil
1/2 cup vegetable broth
1 tbsp vegetable oil
1 pound extra firm tofu, pressed, drained, and diced
3 green onions (green parts only), thinly sliced
2 cloves garlic, minced or pressed
1 tsp grated fresh ginger
1 large head broccoli, cut into florets
2 medium carrots, peeled and sliced

1. In a medium pot, bring salted water to a boil. Cook the udon noodles according to package directions (frozen noodles only need ~7 minutes in boiling water).  During the last minute or two of cooking, add the broccoli and carrots to soften them slightly. Drain and rinse under plenty of cold running water. Set aside.

2. In a small saucepan over low heat, combine the peanut butter, soy sauce, rice vinegar, sriracha, agave, and sesame oil over low heat in a small saucepan. Whisk in the vegetable broth and stir until smooth. Set aside.

3. Meanwhile, in a large skillet, heat the oil and cook the tofu until golden on all sides. Once cooked, add the garlic, ginger, and scallions to the skillet with a few pinches of salt and pepper. Stir until fragrant. Next, add in the cooked pasta and vegetables. Add sauce to taste and stir to combine.

Serves 3-4.


Curried Beans and Quinoa


I was away most of July, and when I got home I found that my interest for trying out new recipes have waned. I have gotten fat and lazy from vacation ! Oh, I do have a list of good sounding excuses: it is too hot to cook; I am still jet-lagged; the family’s social life is too busy….( wink, wink) I am sure you got my drift.

I have been telling myself to eat healthier, at one point I had alluded myself to think that eating less for weight loss is the same as eating healthy 😦 I have tried many weight-loss diets, only to regain those lost pounds gradually as I got off these “starvation” diets. I have learned eventually a healthy eating habit and a regular excercise routine are the two most important factors in maintaining a healthy weight. So, I am back on my mission again : to eat healthy and to hit the gym more than once a week !

Last night was a cooler evening and I found my motivation back to try out something new. Came across this and found the ingredients very tempting. This is super easy to make, the only time-consuming step is making the quinoa. The result is a colorful dish which really tempt the palate. I love this, and yes, I felt healthier even as I write about it now.

Here is the recipe I found on Taste Space:

Curried Beans and Quinoa with Baby Bok Choy
Adapted from Fat Free Vegan

1/2 cup dry quinoa, rinsed well
1 tsp oil of choice
3 shallots, chopped, or 1 medium onion, chopped
3 cloves of garlic, minced
1 tbsp minced gingerroot
1.5 tsp good curry powder, or to taste
1/2 tsp red pepper flakes, optional
15 oz canned diced tomatoes, undrained
1.5 cups cooked red kidney beans (or beans of choice, chickpeas are good, too), rinsed and drained if canned
6 baby bok choy, leaves separated, chopped

1. If you do not have 1 cup of cooked quinoa, begin by bringing 3/4 cup of water (or vegetable broth) to a boil). Add rinsed quinoa, simmer for 15-20 minutes, until all the water is absorbed, then allow to sit, with lid on, for an additional 5 minutes.

2. Meanwhile, head a large skillet with the oil up to medium-high. When hot, add the shallot (or onion), sprinkle with salt and cook until the onions soften, around 5 minutes. Add the garlic and ginger, stir and saute for another minute. Add the curry powder and chile flakes (if using) and allow to toast for 15 seconds until fragrant.

3. Deglaze the pan with the undrained canned tomatoes and add the beans. Add your cooked quinoa when it is ready. Reduce heat to low and allow to simmer for 5 minutes.

4. Meanwhile, clean and chop your baby bok choy. Separate the leaves from the stems. Slice the stems cross-wise, into thin slivers. Add to the curry after 5 minutes of simmering. Thinly slice the baby bok choy leaves and add them in after another 3 minutes. Stir and allow the heat to wilt the greens. Season to taste


kale and black beans burritos


I never had imagined kale and black beans together and I was not even sure if I like the taste.   I was in the mood to be challenged last night as I had one of those moments when I really did not know what to cook for dinner. The rain and chilliness on a June day really did not inspire me at all.

When I saw this recipe earlier this week, I thought it was a good time to cook kale as I saw plenty of this vegetable around last weekend.  Wouldn’t you know as it always happen, the moment when I want something  I usually cannot find it.  They sold out once again at the store I normally go to, but I cannot imagine substituting it with anything else. Fortunately  I did manage to find it in some obscure corner in another grocery store. But the selection was not as good.

It is one of those things in life that I have been learning–that you never know if you like something unless you try it.  And I am glad that I tried this out.  I was quite surprised that the flavor really go well together.  The crunchiness of kale and the soft rich taste of avocado mixed together with the garlicy black beans.   I was quite surprised how full I felt just after one burrito. 

So here is the recipe from Cookie and Kate, I had one minor change : that was I used one cup of black beans, washed and drained, and sauted in 4 cloves of chopped garlic and seasoned lightly with salt.  Make sure you adjust it to your own taste, some black beans are very bland.

Simple Kale and Black Beans Burritos 
Recipe type: Main
Author: Cookie and Kate
Prep time: 7 mins
Cook time: 3 mins
Total time: 10 mins
  • big squeeze fresh lime juice
  • splash of olive oil
  • pinch of cumin powder
  • dash chili powder
  • dash of sea salt
  • 1/2 teaspoon seeded and finely chopped fresh jalapeño
  • 1 tablespoon cilantro, roughly chopped
  • 2 medium leaves of kale, washed and dried, stems removed and roughly chopped into bite-sized pieces
  • 1 garlic clove, minced or pressed
  • 1/2 cup cooked or canned black beans, rinsed and drained
  • 1 small (8 inch) whole wheat tortilla
  • 1/2 small avocado, pitted and sliced into strips lengthwise
  • 1 tablespoon chopped red onion
  • 1 to 2 tablespoons crumbled feta cheese
  • Sour cream or plain Greek yogurt to serve on the side (optional, not shown)
  1. In a bowl, combine the lime juice, olive oil, cumin, chili powder, sea salt, jalapeño, cilantro and kale. Toss to mix well and set the bowl aside to marinate.
  2. Warm the beans and minced garlic with a couple of tablespoons of water. You can do this in your smallest sauce pan on the stove over medium-low heat (sauté the garlic in a drizzle of olive oil before adding the beans) or in a bowl in the microwave. Add little splashes of water as necessary. Use a fork to mash up the beans a little and add salt to taste, if necessary.
  3. Warm the tortilla in a skillet or in the microwave for a few seconds. Top the tortilla with the black bean mixture, sliced avocado, marinated kale (you may end up with more kale than will fit in your burrito, reserve the extra and serve it on the side). Top with red onion and feta. Roll up the burrito by first folding the tortilla over from the bottom to partially cover the beans and greens, then fold in the 2 sides; finish rolling and put the burrito seam side down on a plate. Slice in half, if desired, and serve with sour cream or plain Greek yogurt on the side if you’d like.

Quinoa with Caramelized Onions and Zucchini


I made this dish on May 18, and obviously I have fallen behind with my blogging. Time to catch up now.

What attracted me to this dish is one of the ingredients–quinoa.  I have been practicng how to pronounce this word which I still have trouble spelling.  Daughter loves quinoa, and she brought some red ones a while ago.  Quinoa has been getting popular these days, and apparently it has been around for a while even though I just noticed it.

One thing we discovered the hard way is to cook quinoa with a non-stick pot, we made it in our stainless steel pot and had to scrub it really hard to get rid of the stickies.  A lesson learned again.

Love the chewiness mixed with the different textures of the caramelized onions and soft zucchini ! I felt really healthy after eating this dish…. my attempt to eat more vegetables!

Here is the recipe from Tastespace. 

Quinoa with Caramelized Onions and Zucchini
adapted from River Cottage Veg Every Day!

2 small onions, halved and thinly sliced
1 lb zucchini (3 small zucchinis), cut into 1/2-cm slices
1/2 tsp fresh thyme leaves
2 garlic cloves, pressed or minced
1/2 cup dry quinoa, rinsed well
3/4 to 1 cup vegetable broth
2 tbsp chopped parsley
juice from half a lemon (2-3 tbsp – I used a Meyer lemon)
2 tbsp pine nuts, toasted (or almonds)
salt and freshly ground pepper, to taste

1. In a large non-stick skillet over medium-low heat, saute the onions. Sprinkle with some salt to allow them to release their juices. Meanwhile, cut your zucchini and add it to the skillet along with the thyme and some more salt and fresh pepper. Saute over medium-low heat for 30-35 minutes, stirring occasionally, until the zucchini is soft and golden. (If you prefer bona fide caramelized onions, saute your zucchini slices separately). Add the garlic, turn the heat up to medium and fry for an additional minute.

2. Meanwhile, prepare your quinoa: Bring vegetable broth to a boil over high heat. Once boiling, add quinoa. Reduce the heat to low, cover and simmer until all of the liquid is absorbed, about 15-20 minutes. Keep covered for an additional 5 minutes to steam. Set aside.

3. Sprinkle lemon juice overtop the zucchini mixture and stir to deglaze the pan. Add quinoa and parsley and stir over medium heat for 1 minute more. Turn off heat, season to your tastes. Just prior to serving, top with toasted pine nuts.

Serves 2 (or 4 as a side).

Avocado Fries


Sunday was our “left over day”.  Whatever that were in containers in the fridge ended up in the microwave and then on our dinner table.  And while I was “cleaning” the fridge I found two almost over-ripe avocado which were intended for a salad sometimes last week.

I came across a recipe for Avocado fries last week, and I did some ” google”ing for other recipes for these “fries”.  Most of the recipes call for frying, which I am not keen on.  I do not particular like to fry food these days because it just  makes the house too greasy smelling.

I was quite excited to find one that is baked, I assume the fried ones taste better, but for the sake of health and clean up I opted for this version instead.   The recipe calls for parmasean cheese and since I do not have it in the fridge I just skipped it.

Avocado fries are very interesting tasting :the outside is crispy and inside really buttery and soft.  Unfortunately I did not make a dip, and did not season it properly.  But I can imagine  they will taste lot better with a dip and a little bit of salt and pepper with the coating.

This is a good appetizer, and it is quite easy to make.  You can bake it while sipping wine with your guests and serve them hot.  We had some left over last night, so for lunch I toasted them slightly in the oven and cut them in bite sizes, toss them in a salad of mix greens, chopped bacon bits and pine nuts…..woo woo, a lovely lunch.

Here is the recipe from Food Buzz, happy cooking !

1/4 cup flour
1 tsp kosher salt
2 large eggs, beaten
1 1/4 cups panko (Japanese bread crumbs)
2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges

Grated parmesan for serving (optional)

Preheat oven to 450.

Coat avocado slices in the four, then egg, then panko. Spread on a cooling rack that has been sprayed with non-stick spray, then place on a cookie sheet.  Spray the top of the wedges with olive oil and sprinkle with salt, then bake for about 20 minutes at 450, or until they are golden brown (I turned my oven up to 500 for the last 5 minutes).

roasted mushrooms and aspargus


I found this picture on my camera which I have forgotten.  I cannot remember when I made this dish but I do recall how much I enjoyed it.

The dish called for cheese, which I had skipped because there was none in the fridge.  But even without this ingredient, the dish tasted very good. 

I have been looking for interesting “meatless’ recipes, and this one really satisfied me.

Here is the recipe from the Talking Kitchen

Prep Time: 5 minutes

Cook Time: 15 – 20 minutes

Ingredients (2-4 servings)

  • 2 large portabella mushroom tops, sliced about 1/2 inch thick
  • 2 shallots, minced
  • 2 garlic cloves, minced
  • 1 lb. asparagus spears, halved
  • 2 tsp grapeseed oil
  • 1/2 tsp sea salt
  • freshly ground black pepper
  • cheese shavings (Toscano black pepper, Pecorino, Parmesan, etc.)


Preheat the oven to 400 degrees F and prep a baking sheet with parchment paper.

In a food processor, mince the garlic and shallot. Set aside.

Slice the mushrooms, place in a medium bowl. Cut the bottom inch off the asparagus at a diagonal (save, freeze and add to a soup later,) cut the spears in half at a diagonal. Set aside.

Toss the mushrooms with 1 tsp oil, garlic/shallot mixture and 1/4 tsp salt.

Place mushrooms on lined baking sheet, add pepper and bake for 15 minutes on the middle rack.

Meanwhile heat the other tsp of oil over medium-low heat in a medium skillet and add the asparagus, remaining 1/4 tsp sea salt and black pepper. Saute for 4-6 minutes until tender.

Serve layered, asparagus, roasted mushrooms, cheese shavings. Enjoy with wine, crackers and more cheese.



I never heard of kale chips until Emily told me about it.  I was quite excited about learning something “new”, only to find out from my in-house-foodie that kale chips have been around for a while (???) It just goes to show how out dated I am.

Apparently kale chips are all over the blogosphere these days, and in order to catch up with the times I decided the other night to give it a try.  A new recipe is all I need to brighten up my already very dreary and weary week. 

Kale is on sale this week at our local grocery, I guess it must be very popular because by the time I got there, they were all out.  The nice man from the produce department went to the back to see if they have some stashed in storage or if they are going to get some more.  The answer unfortunately was negative.  I told him that I really wanted to try making kale chips, and I would only need about two bunches of it, and since I noticed that there were a handful scattered around in the bin, I wonder if he would give them to me at a discount price.  The lesson I learned then is never to be afraid to ask, because he just said, ” I will give them to you free !”  I think that alone made my day!

It turned out the bag full  of loose kale leaves I got  were more than I needed.  There were some wilted ones, but I managed to get 8 full cups of healthy kale leaves.  I can totally see why some people are addicted to these kale chips, they do taste really good even though I had overcooked them.  ( I tried to make them crispy) Even my food critic said so. 

I am keeping this recipe even though I need to find ways to make it crisper, this is a healthier snacks, and a good way to get the kids to eat their vegetables.  My next attempt is to get them a little more crispy than my first try.  Any ways, I had fun making it, even the dog liked the scraps I accidentally dropped on the floor.  ( Mind you, he will eat anything except lettuce and orange peels)

So here is the recipe I used, from the hungry artist:

Peanut Butter and Miso Glazed Kale Chips

1 tablespoon peanut butter

1 teaspoon miso paste

1 teaspoon soy sauce

1 teaspoon mirin (or rice wine vinegar if you don’t have it)

1 teaspoon sugar

2 teaspoons water

8 cups of kale leaves torn into chip size pieces

non-stick spray

1.  Preheat oven to 200 degrees and line a baking sheet with parchment or foil.  Set aside.

2.  In a large bowl whisk together peanut butter, miso paste, soy sauce, mirin, and sugar with a whisk.  Add water and whisk until smooth.

3.  Throw in kale leaves and coat and massage with clean hands to get the sauce on all of the leaves.  Spread leaves in one layer on lined baking sheet.

4.  Bake for one hour.  Halfway through baking, stir the leaves and turn over.