EPISODE 4: Farmer’s Markets, Tofu Plush Toys, Coconut Kale Salad and Veggie Quinoa Patties

Plush tofu dolls!

 Now we have interns and a third camera! Look at us, growing up so fast! Thank you for everyone involved, and for your support! 

Check out our guest at the end of the show to learn how to get these Save the Kales! plush tofu dolls! They are handmade by a local lady, along with some other adorable, smiling veggies!  Enjoy Episode 4. xo

Join me as I stop by the local Farmer’s Market to pick up some beautiful fresh veggies, two bags full for less than $10. Vegetables are so pretty!

In the kitchen, we are celebrating coconut with Vegetable Chickpea Quinoa patties with Coconut Chipotle Dipping Sauce, followed with a bright and healthful Coconut Curry Kale Salad.

Finally, meet our guest Jaime from Crinoline as she shows off her handmade, super-adorable and eco-friendly felt plush veggies and exclusive STK! stuffed toy tofu. They are smiling!

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Veggie Quinoa Chickpea Patties

  • 1 and 1/2 cups cooked quinoa
  • 1 large carrot, shredded
  • 2 and 1/2 cups chickpeas (or two cans)
  • 1 cup packed spinach (“packed” means packed tightly into the cup while measuring)
  • 2 stalks green onions
  • 1/2 cup coconut milk
  • 1 tsp curry powder
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 and 1/2 cup breadcrumbs
  • 1/2 tsp salt

Preheat oven to 350 degrees.

Use the “shred” blade of your food processor to quickly shred carrot. (Or you can do it by hand.) Set aside.

Put the “S” blade (the regular blade) back into the food processor and add chickpeas, spinach, green onions roughly chopped, and process everything until blended well into a dough-like consistency.

Put dough into the largest mixing bowl you have. Add coconut milk, quinoa, dry spices, bread crumbs and salt,  and mix everything together.

Get a baking sheet and spray with cooking oil to prevent sticking. Use your hands to form patties and place on the sheet. (You may need more than one baking sheet.) Bake in the oven for 20 minutes.

Coconut Chipotle Dipping Sauce

  • 1 cup coconut milk
  • 10-12 sundried tomatoes
  • 1/2 cup raw cashews
  • 1 or 2 chipotle peppers in adobo sauce
  • dash of salt
  • 1/2-1 cup water, until desired thickness is achieved

Blend everything in a blender until smooth.

(This makes a LOT of sauce. You can use leftovers for other dishes as a dip or spread, and play around with adding other spices or herbs to mix it up!)

Vegan Chickpea, Vegetable and Quinoa Patties with Coconut Chipotle Dipping Sauce

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  • 1 bunch kale, stems removed
  • 1 Tbsp coconut oil
  • 1 cup shredded carrot
  • 1 cup chopped purple cabbage, cut into thin ribbons

Remove stems from kale, and tear kale leaves into bite sized pieces and add to a large bowl. Add coconut oil and massage oil into the kale for a few minutes to break the kale down. Set cabbage aside, but add carrots and toss.

*NOTE: Coconut oil is usually in a solid form (mine melted in the hot kitchen), so scoop out the amount you need and it will melt with the warmth of your hands.

Dressing

  • 2 Tbsp coconut oil
  • juice of 1/2 lime
  • 1 tsp tamari sauce (or soy sauce or Bragg’s liquid aminos)
  • 1 tsp agave nectar (or pure maple syrup)
  • 1 clove garlic, minced

Add dressing to bowl with kale and carrots, and massage dressing into veggies.

*NOTE: You can add 1 tsp curry powder and purple cabbage at this point, mix through, and be finished with the salad. But check below for extra topping ideas to make it fancier!

Toppings and Garnishes (Optional)

  • 1 mango, chopped (check the 19-minute mark to see how to cut one easily!)
  • lime wedges
  • 1 tsp curry powder
  • chopped cilantro
  • dried coconut flakes (unsweetened)
  • toasted sesame seeds
  • dried red pepper flakes

(You can use all of these, some of these, or none of these! I do recommend the coconut flakes, as they bring out the tropical flavors of the salad.)

If using, mix in cut mango and curry powder, mixing curry powder well.  Add the purple cabbage and toss.  Using remaining ingredients to top and garnish the salad before serving.

Coconut Curry Kale Salad

.     .      .      .     .

Save the Kales! Plush Tofu dolls now available!

This is an exclusive, handmade plush tofu doll made of eco-friendly material from recycled bottes. This comes from Jaime of Crinoline, made with love. Put this little lady in your kitchen to watch you as you cook, bringing a smile to all who see her.

Because everything is better with eyeliner and glasses, yes?

Jaime from Crinoline and Jaime K from Save the Kales!

The plush tofu and the rest of Crinoline’s plush veggies will be available at her booth at Bethlehem Vegfest, or at her online shop HERE. Stop by and say hello!

Plush tofu dolls and veggies from Crinoline!

Special thanks to Christy Morgan, The Blissful Chef, for inspiring me to add extra veggies to everything the day we made some tasty veggie patties together. And to Kim Barnouin of the Skinny Bitch Cookbook for a great chickpea-based patty recipe, the first I ever made!

9 thoughts on “EPISODE 4: Farmer’s Markets, Tofu Plush Toys, Coconut Kale Salad and Veggie Quinoa Patties

  1. I was so stoked to find your blog and then as I was cruising along reading it, I realized that you are a fellow Cedar Crest Alumnus!!!! How cool!!! I am so impressed with your site and I am already learning so much from you. Thank you for putting yourself out there and sharing your life and values with us.

  2. Pingback: Episode 4 of Save the Kales now online! « crinolineshop

  3. Jaime K, I adore you and your recipes. Even though I am not a vegan, I live a primal lifestyle, which means my diet still mainly consists of vegetables. Your enthusiasm for healthy food and cooking is so inspiring.

    Next time I’m in your neck of the woods, we should grab tea or something.

  4. Pingback: Episode 4 of Save the Kales now online! | CrinolineShop

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