1cupDried Sun Tomatoesreserve 1/4 cup for later use
2teaspoonground Cayenne Pepperor more if you like it spicy
2tablespoonsBraggs Liquid Aminos
Salt and Pepper to taste
Prep kale by washing, drying (use a salad spinner), roughly chop set aside to let any excess water drain.
To create sauce in a blender or bullet mixer add olive oil, braggs liquid aminos, juice of lemon, garlic, 3/4 cup of sun dried tomatoes, avocado and nutritional yeast and blend until smooth set sauce aside
In a large bowl combined dried kale, onions, reserved 1/4 cup chopped sun dried tomatoes, avocados, cayenne and nutritional yeast. Add sauce and massage mixture with hands to help soften kale leaves. Can add more cayenne if you like it spicier.
Can eat as a salad or wrap in vegan gluten free pita wrap or nori seaweed sheet