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Poke Nachos

1/29/2022

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The freshness. The crunch. The flavorzzzz. Yup… it’s Poke Nachos  Oh how I love them so *Put the recipe below in case ya wanna fall in love too (that is, if you’re not already )*

I posted the video of how I built these nachos on my Instagram and Pinterest : @thedailykale Follow me over there to see my video content ;) 

I must say these were 1000 % inspired by Yard House! Yes out of all places, Yard House inspired these damn poke nachos.

Unfortunately I haven’t been to Hawaii and tasted the real deal of what I can only imagine is insanely delicious and refreshing poke! Although I have tried another place here in L.A. that I’ve heard is pretty authentic and it’s also really good (Sweetfin). But again, this particular recipe I created was my try at the dish I love to order when we go to Yard House. 
​What you'll need for the nachos:

Truffle aioli 
Rice paper chips
Crispy garlic
Spicy Mayo
Cilantro
Scallions
Sesame seeds
Edamame
Purple cabbage
Avocado 
Nori

Tuna Poke:
  • 1/2 pound sushi grade ahi tuna (cubed)
  • 1/2 tbsp sesame oil
  • 1/2 tbsp soy sauce + 1 tsp 
  • Pinch of salt 
  • 2 tbsp yellow onion (thinly sliced)
  • 2 tbsp green onion (chopped)
  • 1/2 tbsp macadamia nuts (chopped)

Directions:
1. Mix all above ingredients together. 
2. Prepare wonton chips by cutting a wonton wrapper in half, diagonally. 
3. Heat up oil in a pan and place the wonton wrapper in the oil until it bubbles up, flip on the other side and cook a few seconds until it is a light golden brown. 
4. Top your wonton chips with the poke. Then add on all the rest of the goodness: edamame, cabbage, avocado, truffle aioli, teriyaki sauce, spicy mayo, chopped seaweed, crispy garlic and jalapeños.

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Truffle Aioli:
  • 1/4 cup sour cream
  • 1/4 cup Mayo
  • 1 garlic clove (finely minced or pressed)
  • 1 tsp lemon juice
  • 2 tsp truffle oil 
  • Black pepper (to taste)
  • Salt (to taste) 

Directions:
  1. Stir everything together until smooth and creamy. Add a little water to thin it out if needed. ​
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​Spicy Mayo:
  • 1/4 cup mayo 
  • 1.5 tbsp tamari
  • 1.5-2 tbsp sriracha
  • 1.5 tsp golden monkfruit (or any type of granulated sugar)
  • 1 tsp sesame oil 

Directions:
​Stir everything together until creamy and smooth.

Crispy Garlic:(aka my favorite part)
(This makes a small amount needed for topping this, but by all means make a larger amount so you can store it and add to other things!)

Ingredients:
  • 2 cloves garlic (finely chopped)
  • 1 tsp avocado oil

Directions:
In a small sauce pan heat the oil on medium and then add the garlic and cook until crispy (light golden color). Be careful not to burn. You want it to get a nice golden color. It’s so goooooood. Add to everythannnnnng! ​
Teriyaki Glaze:
  • 4 tbsp tamari or soy sauce
  • 1 tsp rice vinegar
  • 1.5 tsp sesame oil
  • 2 tbsp golden monk fruit (or coconut sugar)
  • 1/2 tsp ginger powder
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/2 tsp tapioca flour or cornstarch 

Instructions:
*Stir everything together in a small bowl.
Place in a sauce pan on low heat until it gels up. (About 30 sec) This will take a very small amount of time, don’t over cook or it will get very sticky.

Assembling the nachos:
Remember, The amounts of certain ingredients are completely up to you. I added a little tuna on each wonton chip. Then added edamame, cabbage, avocado, spicy mayo, teriyaki glaze, truffle aioli, cilantro, scallions, nori, sesame seeds and the crispy garlic.


*Notes*
​If you won’t be eating these immediately I highly recommend not plating these a head of time because the wontons will become soft with wet ingredients on it for too long. So  if you were serving these at a party for example, serve it in a guacamole style/ deconstructed nachos way. Have the chips alone in a bowl and all of the other ingredients separate. Ummm DIY Poke Nacho Party anyone ?! Sounds fun to me ! 



ENJOY Y’ALL! tag me on Instagram @thedailykale if you make it !!
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Garlic Parmesan Tofu (Gluten Free, Vegan Friendly)

1/7/2022

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I've said it many times. but dang it Tofu, I love you!

A genuine joy of mine is converting tofu non believers- into tofu believers.
Y'all. Tofu tastes good, you just gotta take your time with it and care for it just the same you would with meat! Plain boiled chicken isn't great. Just like plain tofu isn't awesome (to me anyway). Treat your tofu with love and it'll love ya back ;) promise.

So this wrap is something I've been making for yearssssss. It was something I used to make for friends when they came over cause again, wanted to make them tofu believers, duh!
I'd say it worked out well ;)

Also, y'all. I have never pressed my tofu. It's just not necessary to me. I'm not trying to eat crouton tofu, this is tofu. SO yes, it's crispy on the outside and somewhat tender on the inside. So don't come at me about pressing the tofu- that's never been something I've done so don't go thinking you have to do that, ya definitely don't!

Definitely give this a try and tag me on instagram: @thedailykale if ya do! Love seeing your re-creations.
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Garlic Parmesan Tofu
Recipe by: Krysten Jorgensen

​Ingredients:
  • 1 package of Tofu (extra firm/super firm)
  • 1-2 tsp Avocado oil
  • 4 tbsp Parmesan (powdered, vegan or reg)
  • 1/4 tsp Garlic powder
  • 1/4 tsp Oregano
  • 1/8th tsp Salt
  • pinch of Paprika, dried basil, dried parsley and black pepper

Directions:
  1. Preheat oven to 450.
  2. Drain water out of tofu and carefully take block out of package.
  3. Cut into strips.
  4. Place the tofu strips in a big mixing bowl and drizzle on the oil and using your hands gently move them around to coat.
  5. Sprinkle on the cheese and seasonings evenly and move around with your hands to coat all sides.
  6. Line a pan with parchment paper and spray it with a little oil. I use coconut oil spray.
  7. Place tofu strips with some space in between on the pan. Bake for 30 minutes, flipping halfway (at 15 minutes). 

Enjoy y'all!

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Wrap details:

Wrap of choice
Basil chimichurri (lots of)
Goat cheese *(for vegan sub a vegan crumbly cheese )
Tomato
Arugula
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    Instagram: @TheDailyKale
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    oh, hi !

    I'm Krysten, the founder of The Daily Kale. I'm a Health Connoisseur. Dreamer. and Believer. I believe we can change our lives for the better through eating beautiful, colorful foods...

    That's why I created The Daily Kale, for myself and for you. To share healthy recipes I make, in hopes of inspiring you and showing you how fun and easy cooking can be.
    Hope you enjoy my recipes!

    Follow me on Instagram @TheDailyKale

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    Disclaimer: Everything posted here is just food I like to eat and sometimes tips/suggestions.
    ​Please always consult a doctor first.

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  • By Krysten
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