MOSTLY-RAW VEGAN PIZZA DIP: Video + Recipe for VegNews TV

To learn more about the Save the Kales! half-hour television show, click hereSTK! is a vegan cooking + lifestyle show which airs in Pennsylvania, and full episodes are available online.

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Three years ago, before I started blogging, I saw a video with the Spork girls on the VegNews Magazine website, and it became a dreamy, warm-fuzzy desire to some day create one of my own.

Well! I’m over the moon with utter joy that TODAY IS THAT DAY!

Enjoy this video made exclusively for VegNews TV:

This is a mostly-raw dish.  It does contain nutritional yeast which isn’t technically raw but has been embraced by the raw community. No matter, it’s 100% vegan and deeeeeeeeelicious.

(RAW VEGAN) PIZZA DIP

1 cup sun dried tomatoes
1/2 cup raw sunflower seeds (shelled)
1/4 cup nutritional yeast (acts as a Parmesan cheese substitute; horrible name, delicious ingredient!)
1 clove garlic
2 Tbsp fresh Italian parsley
2 Tbsp fresh basil
juice of 1/2 lemon
1/4 cup olive oil
1/2 tsp salt

Put all ingredients in a food processor. Process until everything is mixed into a thick spread.

That’s all!

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I swear this tastes like a delicious, fresh Margherita pizza. Plate and serve with bread or fresh veggies. People who usually don’t like veggies will eat them, if for no other reason then that they are merely a vehicle with which to get this spread into their mouths. YUM.

It may turn somewhat brown in color, which happens when you blend red and green. It’s natural. Embrace it. (Though it helps if you garnish with some leftover basil or parsley.)

You can find a trillion other VegNews TV clips HERE.  Thanks to the best production staff ever for helping to create this video!

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“Make Every American Home the Place of Plenty and Rejoicing” – Sarah Josepha Hale and Thanksgiving

This is a one-minute clip of some video I took of my hero Colleen Patrick-Goudreau in her class on holiday traditions, specifically the “eat Turkey on Thanksgiving” tradition.  She shares insight on the intent of the day, meant for gratitude and togetherness.

In this clip, she quotes Sarah Josepha Hale (1788-1879) who wrote:

“Let us consecrate the day to benevolence of action, by sending good gifts to the poor, and doing those deeds of charity that will, for one day, make every American home the place of plenty and of rejoicing.”

There are are several more short clips from this talk, which you can find on My Youtube Channel. 

(Excuse the shaky, awkward camera, I was trying not to be obnoxious as I was right up front.)

Happy Thanksgiving to all!

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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.

RED RADIO PODCAST INTERVIEW: “Vegan Positivity with Jaime K”

Listen to my interview HERE.

(Interview starts about 22-minutes in, and can be streamed above or downloaded via iTunes by searching: Red Radio Episode 36)

Erin Red, Red Radio podcast

After years of resisting Twitter, finally using it lead me to discover an absolutely wonderful podcast with an energetic, passionate host and a focus on almost any vegan topic you can imagine as she interviews folks that run of the gamut of movers-and-shakers in the veg community.

Erin Red hosts the podcast “Red Radio”. She’s a trained improv actor and animal activist, and her distinctive voice and personality are so evident in her interviews, making them really unique and special. She has interviewed many of my favorite people (including Mellisser Elliott, Dreena Burton, Colleen Patrick-Goudreau) and discussed topics like gay rights + animal rights, “black culture” among vegans, pop culture, events and getting down and dirty about sex. Hey now!

The morning before I was interviewed I was so nervous, I nearly changed my mind.

I knew it was important to be honest about my journey, my past, and the path to where I am now. I was nervous because… there are some messy parts (as most of ours have been at some time). I’ve seen the way people latch on to sentences or sound bites and use them out of context as fuel to condemn someone, and I was worried about this.

There are parts of my vegan journey I am embarrassed and ashamed of, and opening up about them (despite not even really delving into them, but discussing them “publicly” in any capacity) made me very, very scared. I don’t want the integrity of what I do to be questioned because of where I was back then. 

Here’s the thing about mistakes and regrets: Since no one has invented a time machine, our only other choice is to learn from them and act on those lessons.

People can debate you and judge you or make assumptions, but they won’t change what happened. But I think within our weaknesses (or perceived weaknesses) lie opportunities for real connection. And that’s what made this podcast interview so special.

One thing I said in the interview that sums it all up:

“We talk a lot about veganism saving animals, but I really think it can help us save ourselves.”

At the end of our interview, Erin included a TED talk on the subject of: vulnerability. It’s absolutely beautiful, and if we could remember the points made I think we could all go through a world a little more understanding, a little kinder.

Keep up with Erin and her work — she’s sure to spark the fire in your belly.

This is the letter I sent to Erin the next day (after the cut):

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BETHLEHEM FOOD CO-OP: Guest Post in a Series exploring needs of Various Diets

The beloved Bethlehem Food Co-op is making (seriously impressive) strides, and just launched a new promotional poster series to raise community awareness. In conjunction, they have asked members with various dietary needs to contribute to the Co-op Blog with short essays about why the Co-op would address their specific needs.

I was happy to contribute a little something for Vegan diets (click to read). 

Bethlehem Food Co-op Poster

If you live in the Lehigh Valley and are not familiar with this project, take a few moments to poke around the website and learn about how this can GREATLY impact our community in so many ways it would take a day to list them all.

Or say hello in person when you find us at a farmer’s market or event local event. The local residents, businesses, farmers and economy will benefit from this and, as a member of the community, YOU directly benefit as well. Talk about win-win!

Visit the Bethlehem Food Co-op website to learn more and get involved.

“Little Spoon” Guest Post for Lehigh Valley Style: Finding Easton

Here’s the latest “Little Spoon” post over at LehighValleyStyle.com

Beautious table and chairs from Salvage Goods.

I traveled to Easton, PA for midcentury chairs and my favorite candles in the world (obsessed, no joke)then head back home to make Browned Bok Choy and Potsticker Salad.

Baby bok choy and potsticker salad.

But you have to GO HERE to read all about it!