If you're craving some freshness and bright crunch in the middle of winter, this salad uses typically "cozy" foods like fennel bulbs and oranges (I picture orange slices floating around mulled cider) for a vibrant salad. Be a winter warrior, work to proactively overcome S.A.D. (seasonal affective disorder), or just eat cause it tastes delicious. I gotchu. xo ORANGE AND FENNEL RAW WINTER SALAD PRODUCE 2 raw fennel bulbs, sliced very thin (use mandolin if you have one) 6 navel oranges, all but one peeled and sliced into chunks zest of one orange 1/2 red onion, sliced thin 1 avocado, cubed 1. Add all the produce EXCEPT 1 of the oranges to a large bowl, and mix together. (Add the slices of 5 oranges, keep one aside.) *Note: A mandolin is not necessary, but it’s a great time to use one if you have it. If not, carefully slice veggies as thin as you can with a knife. DRESSING 2 TBSP olive oil juice of 1 orange 1 tsp dijon mustard fresh ground black pepper to taste chopped fresh parsley for garnish 1.Whisk in small bowl, pour over vegetables, and mix. 2. Tastes best if served about 30 minutes after adding the dressing to the salad. THAT'S ALL! Easy peasy, you got this. Get the recipe here: http://savethekales.wordpress.com/2014/02/26/orange-and-fennel-salad-with-avocado/ + + + + + + + + Say Hi on social media! Personal Instagram: https://www.instagram.com/hello_jaime_k/ Vegan Food/meme instagram: https://www.instagram.com/save_the_kales/ Twitter: https://twitter.com/savethekales Facebook: https://www.facebook.com/SavetheKales/ + + + + + + + +
Views: 28434 Jaime K
Jaime K. stacks three layers of savory flavor. A deliciously marinated lemon pepper tempeh on garlic spinach on top of a mashed rutabaga. Huh? Rutabaga? What's that and how to I cook with it? Watch and learn!
Views: 13662 Jaime K
A traditional Eastern European dish gets a vegan makeover without losing that cabbage wrap we know and love. Stuffed with seasoned lentils in place of ground beef, this is a healthy, plant-based twist on Jaime K's classic Polish family favorite.
Views: 2990 Jaime K
MMmmmmmm this satisfies so many of my savory food desires! Earthy lentil and mushroom meatballs are dipped or drizzled in a bright peppery and lemony sauce made from arugula and fresh herbs. You'll blend some of the lentils to make a sticky mixture, and that will bind the meatballs - no eggs needed! The sauce gets creaminess from a little tahini - a sesame seed paste that is SUPER high in calcium. The meatballs are great on their own or with a marinara sauce, and can even be turned into burger patties. Make what you like. You do you. xo "MEATBALL" INGREDIENTS It will be much easier to make this recipe if you first cook your lentils, rice, and make the walnut "crumble"! You'll need: 1 1/2 cups cooked lentils; brown or green 1 cup cooked brown rice 1 cup walnuts, crumbled; pulse in food processor 1 TBSP olive oil 1 small white onion, chopped 2 cloves garlic, minced 6 large white mushrooms; or 2-3 Portobello caps 1 TBSP Bragg's liquid aminos; or tamari or soy sauce 2 tsp. dried oregano 1 tsp. red pepper flakes 1/2 cup rolled oats 1. Add oil, onion and garlic to a pan and sauté over medium heat until onions are soft, about 5-10 minutes. 2. Rough chop mushrooms into very small pieces. Add them to the hot pan, along with the Bragg's, oregano and red pepper flakes. Continue to cook everything in the pan for about 5 minutes until mushrooms are cooked. 3. Put the mushroom mixture into a large mixing bowl, add the lentils, and mix. Transfer half of the mixture to a food processor, and process until almost smooth. Add it back to the bowl with the whole lentil mixture, and mix together. 4. Add the rice, walnuts, and rolled oats to bowl and mix. This is your meatball dough. Use your hands to make meatballs about an 1 1/2 inches in diameter. The smaller they are, the easier they will be to brown in the pan. 5. Add a little oil to a pan until hot, and add meatballs. Stir a few times to roll meatballs around and get them brown on all sides. Note: the meatballs are technically already cooked, so you are trying to heat them up and brown the outsides. SAUCE INGREDIENTS 1 cup packed arugula 1/4 cup basil leaves 1/4 cup fresh parsley 1/2 cup tahini 1/2 cup water 1 garlic clove juice from 1 lemon pinch of salt 1. Blend in a food processor until blended into a sauce. 2. Serve in a dish or drizzle over meatballs. Yum! + + + + + + + + Say Hi on social media! Personal Instagram: https://www.instagram.com/hello_jaime_k/ Vegan Food/meme instagram: https://www.instagram.com/save_the_kales/ Twitter: https://twitter.com/savethekales Facebook: https://www.facebook.com/SavetheKales/ + + + + + + + +
Views: 8692 Jaime K
Mushrooms can do amazing things! A classic Carolina dish made vegan with all the texture and taste that you don't want to miss. Made with shredded oyster mushrooms, this vegan sandwich is a meat-free indulgence that with a sweet and savory flavor. Grab the napkins, this gets messy. Worth it.
Views: 21309 Jaime K
A creamy, hearty, VEGAN beer and cheese soup... with the bonus of whole vegetables. Get the recipe at www.SavetheKales.com Save the Kales! is a half-hour vegan cooking show airing on TV in Pennsylvania, and everywhere via the internet.
Views: 1843 Jaime K
Cookbook author, writer, Vegan Superwoman (and personal hero) Colleen Patrick Goudreau talks about Food Traditions at Vegetarian Summerfest in Johnstown, PA in July 2011.
Views: 1396 Jaime K
"Comforting, warm, and cozy" will be the words that come to mind when your house starts to smell of this dish baking in your oven. This is a great dish to bring to a potluck or a Sunday family get together.
Views: 770 Jaime K
Jaime K explains how you how you can use applesauce, mashed bananas, ground flax seeds and chia seeds, vinegar and baking soda, and tofu to cook recipes traditionally made with eggs!
Views: 470 Jaime K
Brad, of Brad's Raw Food, share his favorite smoothie recipe with Jaime K. and then shows us a simplified process of making Kale chips.
Views: 763 Jaime K
If you live in, or have ever visited, the Western half of the United States you know that a long Sunday morning brunch sitting outside at your favorite cafe usually involves an over sized plate of huevos rancheros. Well, Jaime K. shares her vegan version to fill those lazy Sunday bellies.
Views: 1024 Jaime K
Jaime K. demonstrates how simple and amazing it is to make a vegan version of French onion soup. It's a great way to warm up on a cold dreary day! AAANNNNNDDD there's more! Jaime also shows you how to make a quick pickled onion and put it on a wonderful salad. SOUP and SALAD anyone?
Views: 2793 Jaime K
Super healthy and delicious, kale chips are a wonderful alternative to potato chips. This recipe makes them spicy and taste really cheesy- but they are completely vegan! Only 5 ingredients. Eat and love. See the recipe and more at: www.SavetheKales.com
Views: 1895 Jaime K
This is a recipe for lentil soup I learned to make from a friend who was born in Hungary. It doesn't taste like ANY lentil soup I've ever had, thanks to the combination of spicy mustard and brown sugar. VERY inexpensive and easy to make, and full of fiber and protien! Check out the blog for this recipe, and more: www.SavetheKales.com
Views: 1192 Jaime K
Learn to make two kinds of spring rolls (raw and stir-fried), along with two dipping sauces; a soy sauce-based sauce and a peanut sauce. All recipes are vegan, and can be found typed out at: www.SavetheKales.wordpress.com Save the Kales! is a veggie lifestyle blog - check out the site for info and fun!
Views: 893 Jaime K
Meghan Baker, owner of V-lish Vegan Food Company joins Jaime K. on Save the Kales! to talk about starting a vegan food business, selling at the Easton Farmer's Market, explains how to use a jackfruit, and shares a recipe for her famous "pulled vork" (vegan pulled pork).
Views: 827 Jaime K