Believing in Oceans

{artist Lisa Congdon + writer Anne Lamott}

Hurricane Sandy swept through my town, but only left our home with a few flickering lights and a tree in the back yard. Hardly anything to complain about. We spent Monday night surrounded by candles and Monopoly, and the irony of Ryan moving the ship piece around the board through the cardboard Atlantic City didn’t go unnoticed.

I hope everyone is safe. I’m working to get caught up as TV show filming got thrown off-track and we are working to tape and edit the next episode in a timely manner, all before I depart to NYC next week for a magical saturation of all things vegan. (More to come on that.)

I sincerely hope you are safe and have everything you need. If there’s anything I can do, let me know — I really do mean it.

 xo, Jaime K

Miso-Curry Glazed Squash, Tofu and Kale with Chickpeas, Potatoes and Pepitas

Yesterday I indulged in nursing my sore throat (before it turns into more), and found the combination of fresh ginger, lemon slices and cayenne pepper steeped in hot water to be oddly soothing yet energizing. I  may like it more than coffee.

I spent 20 minutes off the sofa putting together a healthy, clean meal. This is my own spin on (though very close to) a recipe from Super Natural Every Day by Heidi Swanson. Some ingredients altered or added based on what I had on hand.

MISO-CURRY SQUASH with TOFU and KALE

  • 2 small butternut squash, peeled and cubed
  • 4 small butter potatoes, cubed
  • 1 block extra-firm tofu, pressed and cubed
  • 1/4 cup olive oil
  • 1/4 cup white miso paste
  • 1 Tbsp red thai curry paste
  • 2 Tbsp fresh lemon juice
  • 2 cups raw kale, de-stemmed and torn into small pieces
  • 1 1/2 cups (one can) chickpeas, drained
  • pepitas (pumpkin seeds) to garnish

Miso-curry glazed Squash, Tofu and Kale. Mixed with chickpeas, potatoes and pumpkin seeds.

Preheat the oven to 400 degrees. Spray a rimmed baking sheet with non-stick spray.

Get a large bowl, add cubed squash and potatoes. In a small bowl, whisk olive oil, miso and curry paste to make a thick paste. Put 1/3 cup of the new paste in a bowl with squash and potatoes, gently mixing by hand to coat veggies. Add cubed tofu to bowl and gently mix that by hand, careful not to break apart the tofu. Add to the rimmed baking sheet and bake for 30-35 minutes, tossing once or twice throughout.

Using the same large mixing bowl (cut down on amount of dishes to clean!), add the raw kale. Add the lemon juice to the remaining miso-curry paste, whisk, and add to the bowl with raw kale. Massage the dressing into the raw kale. Add chickpeas to bowl of kale and mix.

When the veggies are done cooking and have cooled slightly, add them to the large bowl with kale and chickpeas and mix everything together. Serve with pepitas as a garnish (optional).

Miso-curry glazed Squash, Tofu and Kale. Mixed with chickpeas, potatoes and pumpkin seeds.

This recipe makes enough for about 4 servings (as a main dish), 6-8 servings as a side dish. I’d highly recommend this if you find yourself going to a Holiday dinner and want to take something vegan but not too “weird” (ugh) that will please all palates.

Kayleigh of Deerly Beloved Bakery Interviews Save the Kales!

I love a good pun, so when I first heard of Deerly Beloved Bakery (how sweet is that!?) I was almost jealous I hadn’t thought of that name for something first.

Cutie-pie Kayleigh Read of Deerly Beloved Bakery

Deerly Beloved is owned by Kayleigh, one of the kindest souls I’ve yet to internet-meet. If one of us can ever get across the ocean to see the other (she’s in the UK), I’m sure we’d have a great conversation about which words the other pronounces funny while we stuff our faces with cake.

Kayleigh has been interviewing some of her favorite cooks throughout October, and I was so thrilled to be one of the lucky ones!

Deerly Beloved Bakery interviews Save the Kales! 

exerpt from Interview:

DBB: What advice would you give someone wanting to start a successful vegan recipe blog?

JK: “You doing your own creative pursuit is not preventing anyone else from doing their own, their way. Blogging helps you get in touch with yourself (this sounds hippy-dippy, bear with me) because choosing what to put into the world makes you pause and reflect on your life, opinions, and decisions. It’s literally the best thing I’ve ever done.”

Apple Rose Tarts with Lemon Curd Filling by Deerly Beloved Bakery

You can learn more about Deerly Beloved and drool over the food photos at the Facebook Page.

Echoes and Glimpses of Beautiful Times

I am trying to figure out why it is that the better we do, the more pressure we put on ourselves to outdo it the next time around. What does anything mean when we can’t be content that we are doing enough? That we are enough?

(And in the pit of my guts, I really do think we are but sometimes our brains forget what our hearts know.)

I’m sitting in my kitchen finishing some writing projects, the house smells like butternut squash and marinara sauce. I’ve been making my own from scratch and it’s so good, I don’t know what to say except I can’t believe it took me nearly 30 years to figure this out. Better late than never.

Anyway, this song came on and made my breath catch in my chest. Sometimes songs happen that make you cry into your wine at your kitchen table at 9:30pm on a Tuesday. Maybe it’ll mean something to you, too.

Goodnight. xo

GARLIC PARTY: Vegan Buffet for $20

Garlic is as good a reason as any to throw a party. In fact, it may be one of the better reasons.

Chef Wendy of Balasia and The Honey Underground knows this, and has arranged a celebration in it’s honor along with Robyn of the Grow Indie gardens.

(Click links above to see some videos of these ladies and listen to me gush about how wonderful they are.)

If you’ve ever needed the extra push to try Wendy’s food, LET THIS BE IT.

Garlic Party is an all vegan, local, organic BUFFET — for a mere $20. (And BYOB)

Call the number on the poster to RSVP, get a costume (or not, but if you dress like a vegetable it would be adorable… a sexy vegetable?) and prepare to feast, my friends.

Saturday, October 27

Held between 6pm-10pm

1153 Gravel Pike, Hereford, PA (past Emmaus, PA)

Honey Underground on Facebook