Tag Archives: vegetarian

(Spicy) Baby Bok Choy

I am a firm believer that our bodies will tell us what they need.  Yesterday, mine was screaming for me to eat something green, so I listened.

In the spirit of transparency, it should also be noted that it often screams for chocolate.   I usually listen, however, even I need a good detox from sugar every now and then.

So, in the spirit of obedience, I picked up some lovely baby bok choy at the market, brought it home, and in less than 10 minutes had dinner on the table. And you know what? It was perfect.

Come cook with me!

Baby bok choy, ginger, garlic, chili paste.

Trim the ends off of the bok choy, and separate the ribs.

Rinse it well, and set it aside for a few minutes.

Chop up some fresh ginger and garlic.  You’re wondering how much? I went with about a 1/2 inch knob of ginger and 2 cloves of garlic, but you should do whatever feels right to you.  If it turns out too gingery, just called it “gingered bok choy” and no one will be the wiser.

I was out of sesame oil (I know, collective gasp) so I had to use good ol’ canola.

I should know better by now.  I need to think of a better kitchen inventory sysem.

Saute the ginger and garlic in your oil of choice for a minute or two until they become softened and fragrant.

Add a spoonfull of chili sauce/paste/whatever you have, and stir it around in the hot pan for a minute to wake everything up.

Add the bok choy back to the pan, along with about a tablespoon of water to help it steam.  Be careful though, it will splatter! This is not the point in time when you want to lean in and inhale deeply, trust me.

Give it all a stir to get the bok choy properly acquainted with the other ingredients.

Cover the whole thing with a lid to allow it to steam for 3-4 minutes, or until it’s tender-crisp.

Sometimes I eat right out of the pan, but this time I decided to use a plate.

I’m classy like that.

I even garnished with some gomashio to make up for my lack of sesame oil.

Spicy baby bok choy? Don’t mind if I do!

Ahh…just what the doctor ordered.  I feel healthier just for eating this, and I bet that you will too.

So, what shall we make next?

Please submit any and all suggestions on the “Ask Martha” tab and I will do my best to deliver.

Until next time…




Green Goddess Salad

I’m baaacckkk! I know you all missed me, so lets just skip over the pleasantries and get cooking!

A few weeks ago a friend of mine asked me if I ever cook with tofu.  I said yes, because I’m certainly not opposed to it. However, after I said that I realized that I can count my encounters with tofu on one hand – I’ve tried it in smoothies a few times and put it in a stir-fry another time, but that has basically been it.  Speaking of tofu in smoothies, I’d like to just clear the air and reveal to all of you who insist that you cannot taste the tofu in a smoothie, YES YOU CAN!!! Let’s just stop pretending that it magically disappears, ok?  I do not buy for one second the belief that one cannot detect coagulated soy milk in their smoothies. Kudos to those of you who have been brainwashed cannot tell, I’m just not part of that camp. Mind you, I put spinach in my smoothies so I suppose I’m hardly the one to talk.

Wait a minute! This is MY blog and I can talk about whatever I want!!! Mwah ha ha…

So back to the salad.  The other day I was flipping through an old Cooking Light magazine – circa 2005 or 2006 I think – and I stumbled upon a recipe for a quinoa salad with tofu, beans, and a basil vinaigrette.  It jumped out at me because (a) it contains quinoa, which I love, (b) it contains tofu, which means I could blog about my adventures conquering the soy block that often has me tremouring in fear, and (c) it would keep in the fridge for a few days, which would mean less cooking on a daily basis.  How could I go wrong?

(Please don’t answer that, or ask to see the scars on my hands from knife slippage.  I’m sensitive.)

Time to round up the troops!

Let’s see…that would be some quinoa (be honest – how many of you so that one coming?!?!), a carrot, a lemon, some green onions, garlic, tomatoes (grown in my garden, as proven by their stickers), tofu, basil, Dijon mustard, black beans, edamame, olive oil, sugar, salt, and pepper.

First things first: we must cook the quinoa.  Wait – scratch that – we must talk about what quinoa actually is! I could give you the long and drawn out answer, but my guess is that your Google skills are as good as mine and if you are truly curious you won’t pay any attention to what I say because you’ll be Googling like it’s your job.  If you’re not familiar with it, all you need to know is that it is a delicious grain that is a complete protein source.  It’s light and fluffy when it’s cooked – similar to couscous but 100x more nutritious. Oh yes, and in case you’re wondering, it is pronounced Keen-Wah, not Quin-Oh-A. Got that?

Some quinoa needs to be rinsed; mine didn’t. I suggest you read the package on yours before following my lead and ruining your salad.

Is it even possible to ruin salad?!?!?

Sometimes I make no sense. I’m ok with that. Hope you are too.

Dump about 1.5 c of quinoa and 3 c of liquid into a pot and bring it to a boil. You can use water, chicken stock, or vegetable stock. Or – this option is only for the truly adventurous – a combination of the three.

Once it’s come to a boil, stick a lid on the pot, reduce the heat, and let it simmer for about 15 minutes. While you’re at it, stick another pot of water on to boil – we’ll need it for the edamame.

Next, we shall conquer tofu. Together.

I bought the extra-firm tofu for this salad, and you should too.  Do not – I repeat, do not – purchase or use soft tofu. The moisture content is too high, and it won’t fry up properly and would just be plain gross. Even though I’m using the extra-firm kind, I still wanted to drain it. So I did.  It’s just how I roll.

To drain tofu, unwrap it from its package and place on a few layers of paper towels.

Place a few more layers of paper towels on top, and then weigh the whole thing down.

Can you imagine if we were using soft tofu? We’d all be witnesses to tofu being splattered everywhere…think tofuicide. **Shudder** I’m sorry for that mental picture. If you can’t sleep tonight, you can call me and I’ll talk you through it.

Moving on…to the onions!

Green onions, more specifically.  Chop some up – 1/2 c or so, depending on your taste buds and preferences.

I think we need some carrots too, for colour if for nothing else. Once again, a 1/2 c of so should be sufficient.

And tomatoes…3-4, depending on what you feel like.  Remember to remove those pesky homegrown stickers prior to cutting the tomato, unless you are particularly skilled at puzzles.

Throw everything into a large container along with one can of black beans (drained and rinsed please):

Set the veggies aside, and take the opportunity to dump a bag of frozen shelled edamame into that pot of boiling water you put on at the same time as the quinoa. Cooking Light suggested lima beans, but I figured since I was using tofu I might as well go big or go home in the soy department. No quitting at half-time as far as this salad is concerned!

Quick! We only have 3.5 minutes before the edamame is done, and we need to make a vinaigrette pronto.  You know what that means? Are you thinking what I’m thinking?

Oh ya baby…it’s time for the one and only Magic Bullet.

Disclosure #1: the folks at Magic Bullet land have no idea who I am, nor did they pay me to endorse their product. I just like it.

Disclosure #2: writing about the Magic Bullet just made me crave a frappuccino, so I just made one.  Would you be interested in a post exclusively on Magic Bullets? I’ll let you get back to me on that one.

Here’s what went into the bullet…

About a cup of fresh basil, 2 cloves of garlic, the juice of 1 lemon, about 2 T of olive oil, 1/2 t of sugar, about 2-3 t Dijon mustard, and some salt and pepper.

After a few pulses (courtesy of my 4 yr old sous chef), here’s what came out!


If you don’t have a Magic Bullet, have no fear. Just use your blender or food processor, or chop up your basil and whisk everything together. No biggie. I’m just too lazy to do that when there is a perfectly good appliance at my disposal.

I have a nagging feeling I’m forgetting something…

Oh yes! The tofu! Remove it from its drainage station (official culinary term, for those of you wanting to know), and dice it up. I diced it pretty small, because the thought of eating a large cube of tofu is completely unappetizing to me I’m new to the tofu game, but if you’re more experienced than me please feel free to keep the pieces larger. Encourage your sous chef to dialogue with you about what it feels, looks and smells like, and then hide your shock when he pops a cube into their mouth. No clue where he got that idea!

Heat up a drizzle of oil and saute the tofu for a few minutes until it gets nice and golden brown. Don’t forget to season with salt and pepper while it’s cooking – tofu needs all the help it can get in the flavour department.

While the tofu is doing its thing, drain the edamame and rinse with cold water to stop the cooking process and help keep it bright green.

Want to see the cooked quinoa? I know you do, so here it is!

All light and fluffy, just the way I like it. And the way its supposed to be, unless you’re into sprouting raw quinoa but that’s another post for another time.

Time to mix everything together…

We’ve got the (cooled) quinoa, the edamame, and the dressing…

…and then everything else that I’ve talked about but forgot to take a picture of!

Once it was all mixed together, here’s what it looked like:

Hmmm…it’s colourful, full of protein and complex carbohydrates, and interesting enough for my palate.  I feel healthier just looking at this, so in my books that makes Green Goddess Salad a good thing. Let me know if you agree!

P.S. Cooking Light Magazine called this salad something else, but I think they should have consulted me – Green Goddess Salad feels more appropriate.  That’s my story and I’m sticking to it. Over and out.

Black Bean & Corn Salad

My dear blog friends, how I’ve missed you! Did you miss me too? I’ve been telling myself that you did, and it’s been what has been sustaining me through the long days and lonely nights.  Please don’t burst my bubble if you didn’t miss me – my heart can’t handle it.  Do we have a deal?

I could tell you all of the reasons for my lack of posting, but lets just put the past behind us and talk about food again, ok?  After all, it IS what I do best.  To thank you for your patience and demonstrate my undying devotion for you, I have a fabulous non-recipe to share with you that I made during my hiatus.  Hope you’re ready cause I’m back and ready to do some non-cooking!

Disclaimer #1:  By non-cooking, I mean I went to the store, bought the things that appeared fresh, and threw them together in about 15 minutes. I highly suggest non-cooking as a way of winning friends and influencing people, but please do not non-cook unless you are prepared for the masses to profess their undying love for you.

You may or may not know this about me, but one of my favourite things to do is go to local markets…bonus points if I get to meet and talk to the farmers who grew the food!  Markets make me exceedingly happy, and this in turn makes those around me happy which means I go often (once again, I must take one for the team). Maybe it’s because I didn’t grow up in an area that allowed me the luxury of going to a store specifically for fruits and vegetables year round, but even thought I’ve been here for a few years now the novelty still hasn’t worn off and I will go out of my way to go in search of the freshest produce.  I have been known to emit an audible, horrified gasp when someone makes a comment in passing about purchasing produce at the grocery store (I’m sorry if I just offended you. I didn’t mean to; you probably just live somewhere different from me). Does this make me weird?

Either way, the other day, this is what I picked up compliments of my farming friends…

…and this is what I did to make some salad:

Cut the corn off a few ears of corn:

Disclaimer #2: I HIGHLY suggest doing this by holding the ear of corn in a bowl and cutting the corn off directly into the bowl as opposed to on your counter.  Of course, if you prefer picking corn kernals off of every surface within a 10m radius of your counter go right ahead and ignore my advice.

Saute up a few cloves of garlic in some oil until they’re fragrant.

Diclaimer #3: “fragrant” is not foodie-speak for burnt, so do not walk away from your stove unless you want to wash your pan and mince more garlic.

Add the corn to the pan, and allow it to cook for 8-10 minutes until it starts to carmelize and until you start craving popcorn like it’s nobody’s business.

So what else should we add to this salad?

How about some grape tomatoes?

Disclaimer #5: Please don’t let the measuring cup in this picture mislead you; I didn’t really measure anything for this salad and neither should you.  It’s SALAD for goodness sake, not rocket science.  Although, if rocket science was on the same level as salad, I’d be considered a true professional.

Let’s also add some red peppers…

Disclaimer #6: You can add any colour of peppers that you like.  Except for green peppers, because they’re just gross.  Does anyone even like them? And how on earth could the $0.50 you save per pound be worth the bitterness that they bring?!?! Seriously people, enlighten me cause I just don’t get it!

How about some red onion?

Disclaimer #7: Would you call this a red onion or a purple onion? I would call it a red onion, even though it is obviously purple.  Am I confused or colour blind? Please help me sleep tonight by clarifying this earth-shattering issue.

Let’s add some cilantro as well:

Disclaimer #8: You can mince your cilantro, or throw it in whole. Doesn’t matter to me.  I minced mine, but the pic was blurry since not everyone knows what cilantro looks like I thought I’d show you.

And what about a jalapeno pepper or 4 for a little bit of heat?

Disclaimer #9: Do not – I repeat, do not – touch your eyes or mouth while mincing jalapeno peppers. I would even suggest wearing gloves.  I didn’t, and my fingertips were burning for several hours.

Am I forgetting anything?

Oh yes, black beans! One cannot have black bean and corn salad without black beans after all.  I soaked the beans for 8 hours and then boiled them for 2 more hours and voila!

Diclaimer #10: I DID make beans from scratch recently, but these came from a can.  I just can’t lie to you!

I think it’s time to check on the corn.

Ohhh hello gorgeous! You’re so sweet that your sugars have carmelized to perfection! Won’t you join our party?

While the corn cools for a minute, make a quick vinegrette.  All good vinegrette’s need a form of acid…

…and oil:

Disclaimer #11: All vinegrettes do not need to have green things floating in them, but they do need salt, pepper, and sometimes a pinch of sugar.  I like my vinegrettes on the sharper side, so I also added a few tablespoons of red wine vinegar in addition to the freshly-squeezed lime juice, but you can make that call based on your taste buds and pantry.  If you want to add a few shakes of ground cumin or oregano, that would probably be nice too.

Toss the whole thing together and taste it for seasoning:

Add some more salt and pepper (you know you want to!) unless you are hypertensive.

Disclaimer #12: If you have hypertension, please do not tell your team of medical professionals that the Modern Day Martha told you to add more salt to your food thus sending your blood pressure through the roof. I am not now, nor will I ever be, a medical doctor by sheer virtue of my love affair with bacon and chocolate.

Once you’ve tasted for seasoning, promptly taste a whole bowl, because non-cooking is a lot of work and you deserve a snack.  Snacks in pretty bowls make everything better, or didn’t you know?

I hope you go to your local farm market and pick what looks fresh and try your hand at non-cooking soon; it sure is a good thing!

Disclaimer #13: This would have been great scooped up with tortilla chips, or with some avacodo or mango or peaches or pineapple added.  Or served on top of fish. Or chicken. Or eaten with eggs. Or in a wrap.  You get the idea! Food should be versatile – buy what is freshest, and make it delicious and personalized based on what you love. The end.

Sun-dried Tomato & Zucchini Risotto

I just uploaded 215 pictures off of my camera and realized just how long its been since I’ve blogged.  Oops.  So sorry, friends, please don’t take my silent treatment personally.  It’s not you, it’s me.  Well actually, it’s my schedule but that is a minor technicality.

Sidenote: has anyone heard that commercial on the radio that says “It’s not you, it’s your metabolism!”? Lies, all lies.

Back to the food, since that’s the only reason 99.9% of you read this blog: I had to make the difficult choice on what to tell you about first, since I have pictorial evidence of approximately 7.4 things I have made in the last 2 weeks (Please don’t ask what the 0.4 is; it’s a sore spot and I’m still not over it).  I settled on sun-dried tomato risotto because, if you are anything like me, sometimes you decide what to make based on what you are trying to use up in your fridge.  Keep reading to see what happened as a result of this delicious experiment.

Let’s begin!

Chop up some onion, and remember, you get bonus points if you don’t cry while doing so.  In the game of Kitchen Stadium, this is very important.

Saute the onion in some butter or olive oil, until it is translucent.

Next, add a few cloves of garlic.

I’d like to take the opportunity to discuss with you WHY I didn’t add the onions and garlic to the pan at the same time.  Was it just because I’m too impatient to do a full mise en place? Partially, yes, but even I sometimes think things through. By adding it after the onions have already gotten started, there is less of a chance of it burning and becoming bitter.  See, I DO know what I’m doing! Sometimes, anyways.

While the onion and garlic are sautéing, bring some liquid up to a simmer. I used chicken stock, but if you’re cooking for a vegetarian a vegetable stock would work just fine.  I think that was about 7 c or so…but I didn’t measure. I’m rebellious like that. If you’re even MORE rebellious than me (I know, hard to believe) you could add some white wine too.

Once everything is good and fragrant, throw a few cups (I used about 2) of arborio rice in with the onions and garlic.  Stir it around to get it nice and coated, and let it get toasty – 2 mins over a medium flame should be sufficient.

Since I like colourful food and a clean(er) fridge, I also threw in a big spoonful of sun-dried tomatoes that were packed in oil and taking up way too much space thanks to their Costco-sized proportions.

Here’s where things get a little confusing.  For YEARS I was under the impression that risotto requires constant stirring for the 1 hr it takes to cook.  This may be good and fine for those of us that have helpers or who are trying to avoid doing taxes, but what about the rest of us? Are we EVER going to be able to make risotto without being a slave to our stove? Yes indeed, there is hope at last, and I’m here to offer it to you!

Ladle in a few cups of the hot liquid into the toasted rice/tomato mixture, like so:

Stir it around a few times, and then put the spoon down and WALK AWAY.  Despite what you may have been (erroneously) lead to believe, risotto does not require constant stirring.  At least my version doesn’t, and my version is delicious so you should listen to me.

After taking the opportunity to make your bed and straighten your shoes, follow your nose back into the kitchen and find this:

Lo and behold, all of the stock has been absorbed and no one had to stir it constantly! I sure hope you’re loving this as much as I am.

Add a few more cups of stock…

Give it a stir, and walk away.

I figured zucchini would be good in this risotto, if only for its colour.  Sorry zucchini but I’m using you.  Asparagus would have been good too, but I didn’t have any and wasn’t about to leave the house.

Chop some up and add it in:

Give it a stir:

And then add a few more cups of stock:

So close I can almost taste it!

Confession: I DID taste it and the rice was still a bit al dente, so I kept it going for a few more minutes.

Since we’re almost done, I figured I might as well get some fresh herbs ready. Basil was my herb of choice, but I suppose you could use anything you like.  I would like to have you believe that I walked out to my herb garden and picked this fresh from the bounty that is mine…

…but that would be a lie, and I have a fear that the 3 of you that actually know me in real life would comment on my inability to keep things alive and my image would be shattered.  I’m delicate, ok? I bought this at the grocery store and I’m proud to admit it.  Sort of.

Regardless of where you get your herbs, they can’t go into the risotto whole.  Since I was using basil, I made a chiffonade – i.e. I rolled it up and sliced it into thin ribbons.  I didn’t even attempt to take a picture of this because I just had the knives sharpened and because value my fingers too much.

Let’s go check on the risotto.  Do you think it’s ready yet? I sure hope so – I’m hungry!

Oooh yes – the rice is tender but still has a bite to it, and is super creamy.  We did it!

Never one to lose out on the opportunity to add some cheese to something, I threw in a big handful of parmesan on top of the risotto in addition to the basil.

Stir everything around, and test it for seasonings.  Does it need any salt? pepper? basil? cheese? Please don’t under-season your food; if you do you will break code 18.92.276 and we won’t be able to associate with each other any longer.

This picture doesn’t do the risotto justice.

This one, however, does:

Rich, creamy, hearty, and satisfying.  sun-dried tomato and zucchini risotto is most definitely a good thing, which is why you should make this for your friends, family, and enemies.

Disclaimer: Ok, maybe not the enemies part – it made a lot though, so scale things down if you don’t want to be eating risotto for the next 3 days.  I don’t mind leftovers though…does anyone else see arancini in the near future???

Carrot Coconut Curry Soup

If you’ve been reading this blog for longer than 1 week, you may have picked up on the fact that I love soup – it’s like a warm hug on a cold day.  Wait a minute – am I confusing soup and hot chocolate again?  Hmmm – quite possibly. Well, cheesy tag lines aside, soup is one of my favourite things to make and then enjoy the leftovers all week long.  I suppose if you have a family you might be expected to share with them, but I don’t have that problem.  Aren’t I lucky?

I want to share one of my favourite soups with you – my blog family – today.  It’s creamy, rich, complex, and filling. It’s easy, healthy, a crowd pleaser, and pretty too.  Sounds like a winning combination so let’s get cooking!

Go to your fridge and pull out everything you see in the picture below:

In case you don’t have your glasses on, that would be carrots, red onions, oil, ginger, chicken broth, curry powder, cilantro, and coconut milk.

To get the party started, slice up 2 red onions. Bonus points if you don’t cry while doing so.

Chop off a knob of ginger – don’t you just love the smell of fresh ginger? I sure do.

Peel the ginger, and then chop it up.  This soup is going to be pureed so no need to get out your trusty calipers; a coarse chop is just fine.  I’m going to add 2 TBSP I think.  I didn’t measure, since I like to live on the edge.

Saute the onions and ginger in a drizzle of oil. So pretty!

Meanwhile, back at the ranch…

Oops – wrong audience. Sorry.

Peel and chop up some carrots.  Again, no need to be precise so please don’t try to show me up by chopping your carrots in perfectly even pieces.  I don’t need another complex, thank you very much.

Time to go check on the onions and ginger, me thinks!

Lovely…it’s amazing what 5 minutes will do.

Time to add the curry powder.  Do you know why I’m adding it right now instead of later?  Spices taste better toasted, so by letting it cook with the onions and ginger for about 30 seconds  it will help release its oils and intensify its flavour. Add about 2 teaspoons and be prepared for a scent-sational party to happen in your kitchen.

I like the looks of this already…

Throw your carrots into the pot, along with a handful of cilantro – yes, stems and all! If you want to get all fancy on me you can make a bouquet garni so that you can easily remove the cilantro when the soup is done, but I personally enjoy the challenge of fishing herbs out of hot liquid.  It’s a favourite pastime of mine, in fact, and if you’ve never tried it this may be the chance you’ve been waiting your whole life for. Some people wait a lifetime for a moment like this – just ask any American Idol Iron Chef contestants.

What are we missing here? Oh yes, chicken broth. Or veggie broth if you’d prefer. Add about 6 cups total of liquid and it should work out. Oh yes, and add some salt and pepper too – but be careful of the salt if you’re using a salty broth.

Bring the soup to a boil and then reduce the heat and simmer for a few hours while you have a pedicure and massage and then eat chocolate do your taxes, ironing, and clean your bathrooms.  If you feel so inclined to face the rest of the world and leave your house while making this soup, just stick the whole thing in your crockpot while you’re out.  I usually use my crockpot, but I feared the Tupperware avalanche that would fall on my head should I attempt to unearth it from the cupboard.  I’m sure no one can relate to me – I’m probably the only person in the world that has a Tupperware cupboard that has a mind of its own.  Please don’t tell Martha.

After a few hours, I was hungry.  So I walked into the kitchen, and here’s what I found:

It smells better than it looks, but it doesn’t matter because it’s time for me to play Remove The Cilantro! I’ve been waiting for 2 hours to play this game.

Jackpot! That should redeem me from the bonus points I didn’t earn while chopping the onions.

Grab your immersion blender – and pray it isn’t in the same cupboard as the Tupperware – to purée the soup. If you don’t have an immersion blender you can use a regular blender, but be VERY careful that the blender doesn’t explode on you.

I suppose I could just serve the soup at this point in time, but I’m a glutton for punishment. Go grab that can of coconut milk…

…and empty it into the soup. If you’re feeling more healthy than me, you can use “light” coconut milk.  The soup won’t taste as rich, but it will still be delicious.

Whisk it in, and then taste the soup for seasoning.  If it needs any salt or pepper, now is not the time to be shy.

Garnish with some cilantro if you’re feeling festive, or if you just want to use up the rest of the bunch of cilantro. It’s ok to be practical sometimes, even when it comes to garnishing.

Oh la la! I would tell you all about how this soup will delight your taste buds and warm  your spirit, but I want you to make this soup for yourself and experience the same things that I am. Now, if you’ll excuse me – I have a hot dinner date that I don’t want to keep waiting.

Kale Chips

Have I got an idea for you! I’ve heard murmurings of kale chips for months and months now, but have never made them.  If I want chips, I (usually) eat chips. If I want greens, I eat greens (spinach smoothie, anyone?).  Plain and simple, right?  Well the lines are now more blurred because I’m not sure what these are, but in any event I can classify these as delicious.  Eating your greens AND satisfying your craving for something crunchy and salty? Oh yes, these kale chips are a good thing.

Cast of characters:

Kale, olive oil, salt, and pepper if you feel like living on the edge.

Cut the centre ribs out of each kale leaf…

…and then chop it into even-sized pieces. If that seems like its too much work for you (and let’s be honest, if we’re making something that’s comparable to chips we don’t necessarily want to work harder than we have to), you can sometimes buy kale that’s been washed and chopped at the grocery store.

Place the kale into your salad spinner to rinse:

Dry the kale well, and then drizzle with olive oil (I used about a tablespoon) and sprinkle with salt (and pepper, if using).

Spread the kale evenly on a cookie sheet:

Bake for 20 mins @ 300 degrees.

Behold, kale chips!!!

Let me tell you, I am IMPRESSED.  These are crispy, salty, addictive, and something you would want to eat because they taste amazing, not because they are full of nutrients and antioxidants.  Please don’t wait as long as I did to make them!