Raw Pineapple Upside Down Cookies

Take all the tastiness of pineapple upside-down cake, and make a healthier, no-bake, raw vegan version! Note that raw cherries would make this a truly raw dish, but you can find vegan maraschino cherries in stores or online. I think they taste a little more old school that way.

INGREDIENTS

  • 1 cup cashews (crumbled in food processor)
  • 3/4 cup dried pineapple (blended in food processor)
  • 3/4 cup dried dates (blended in food processor)
  • 1/4 cup raw sesame seeds
  • raw coconut flakes (about 1/2 cup)
  • cherries, raw or maraschino

Put the first four ingredients into a mixing bowl and mix well with your hands to create a “dough”. Roll the dough into small balls, then roll in  a plate of dried coconut to coat. Use your thumb to press into the balls and create a small space to put 1/2 of a cherry. Ta-da!

Want more videos? Watch here:

 Thai Mushroom Lettuce Wraps | Chipotle Sweet Potato Salad | Ultimate Buddha Bowl

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AVOCADO AND COCONUT ICE CREAM: With Cilantro and Jalapeño

Avocados and coconut are proof that maybe that little blonde boy knows his stuff and Heaven IS for real.

In this recipe, I blend them with fresh cilantro and just a touch of jalapeno pepper for a sweet and savory vegan ice cream! No ice cream machine is needed – just a blender, a shallow dish, and a freezer.

Let’s do this.

 

Ingredients

  • 1 avocado (just the flesh/green creamy part)
  • 1/2 cup coconut cream (the thick creamy stuff at the top of the can)
  • 2 TBSP coconut oil
  • 1 TBSP maple syrup
  • dash of salt
  • 1/2 TBSP packed fresh cilantro
  • 1/2 jalapeno pepper, seeds removed (add more or less to taste)
  • zest of one lime (optional)

Add all ingredients to a blender and blend until smooth. Scoop ice cream base into a shallow dish and spread out evenly. Put in the freezer for at least 1-2 hours.

If ice cream is too hard to scoop when you take it out of the freezer, let it sit on the counter for a few minutes to soften. Garnish with lime zest.

avocadoicecream.jpg

– Watch more episodes of Save the Kales! right here –

xo

 

Coconut Almond Crusted Cauliflower with Red Pepper Curry Sauce

You can see all segments from this episode of Save the Kales! on our YouTube Channel.

I was thinking about writing some quips and anecdotes to entice you to make this recipe, but seriously? IT’S SO GOOD. And super easy, as you can see. So gather the ingredients (many are simple pantry staples) and preheat your oven. This is a good one to share with friends, as pieces can be cut smaller for snack-size bites. This is vegan, soy-free, and can be made gluten-free.

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COCONUT ALMOND CRUSTED CAULIFLOWER

  • 1 cup flour (*use a gluten-free flour if needed)
  • 1 cup almond milk
  • 1 cup water
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 cup raw almonds
  • 1 cup shredded coconut (NO sugar added)
  • 1 head of cauliflower

Heat oven to 425 degrees.

Add first five ingredients to a bowl and whisk together to make a batter.

In a food processor, grind almonds to small crumbles and put in a bowl. Add coconut to the almond crumbles. Put the mixture on a flate plate or tray for easy coating.

Slice cauliflower as you would slice bread, into large but thin slices. (See video above)

Dip cauliflower into the batter, shake off excess, then place in the almond and coconut mixture on both sides to cover. Lay slices on a baking tray and bake for 20-25 minutes.

RED PEPPER CURRY DIPPING SAUCE

  • 2 whole roasted red peppers
  • 1/2 cup coconut milk
  • 1 clove garlic
  • TBSP tomato paste
  • 1 tsp curry powder
  • pinch of salt

Blend everything in a food processor until smooth.

coconut almond cauliflower

You can find more Save the Kales! online: Facebook | Twitter | Pinterest | YouTube

And don’t miss Fresh Perspectives with Jaime K, my bi-monthly column in Lehigh Valley Style magazine

Lehigh Valley Style Magazine Has a New Columnist (and She’s Vegan)

I am honored to share my new bi-monthly column for Lehigh Valley Style magazine, Fresh Perspectives with Jaime K.

JaimeK LV Style magazine

So much to say about the emotions of seeing this in print, but for now I’ll tell you: It’s the March issue and it’s on news stands now! Learn about my journey to become vegan and years later, to embrace the Lehigh Valley as my home for creative communities, young entrepreneurship, and vegan food (we keep getting luckier!). Going forward, the column will highlight people and businesses doing work I admire, be it art & design, mindful cooking, or making positive community and societal impacts.

Fresh Perspectives is meant to chronicle my love of the Lehigh Valley, seeking beauty in everything, living with true mindfulness to be kind in a world that makes it easy to post an Internet meme about kindness while forgetting to show it in our actions.

It’s about simple and unintimidating recipes, and inclusiveness, and honoring where we come from while striving to be better.” (pg. 100)

I hope you’ll love it, and if you have suggestions for future columns I’d love to connect and learn about them. Reach me at SavetheKales@gmail.com.

xo Jaime K

“All you have to do is write one true sentence. Write the truest sentence that you know.”

― Ernest Hemingway

Orange and Fennel Salad with Avocado

The past several weeks have seemed like the weather-equivalent of Eeyore: sad and gray.

If you need a burst of fresh, sunny brightness, try this orange and fennel salad. Juicy citrus and crunchy raw fennel will, at least for the moment, transport you to an afternoon of running through spinklers and strolling through Farmer’s Markets.

 

Orange and Fennel Salad

Vegetables

  • 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
*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.
Add all but one navel orange to a large bowl. Put one orange aside to use for the dressing.
Dressing 
  • 2 TBSP olive oil
  • juice of 1 orange
  • 1 tsp dijon mustard
  • fresh ground black pepper to taste
  • chopped fresh parsley for garnish
Whisk in small bowl, pour over vegetables, and mix.
orange and fennel salad

Watch more episodes of Save the Kales! online (click here)

PUMPKIN CHIA PUDDING: It’s Like Instant Tapioca Pudding!

“Yes, these are the same seeds you may have spread atop a ceramic sheep at some point in your life.”
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You can find a hundred posts about the wonders of chia seeds (dare I say, it’s the kale of 2013?), so I’ll just share this quick recipe, great for a chia seed beginner!
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This is very kid-friendly since you “cook” it by mixing stuff together. Easily altered to whatever flavors you’re enjoying at the moment: add dried fruit, play with spices, maybe live on the edge and add some dairy-free chocolate chips! Just remember the basic ratio of 1:3, 1 part chia seeds to 3 parts liquid base (almond, soy, coconut milk, etc).
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PUMPKIN CHIA PUDDING
  • 1/4 cup chia seeds
  • 3/4 cup sweetened vanilla almond milk
  • 1/4 cup pumpkin puree
  • dash of pumpkin pie spice
  • sweetener if needed (maple syrup, agave nectar)
 Mix chia seeds in a bowl with almond milk. Stir every few minutes for about 20 minutes until it has gelled. Mix in remaining ingredients.
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You can garnish with shredded coconut (shown below).
pumpkin chia pudding
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pumpkin chia pudding
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Easy Gluten-Free Vegan Almond Cookies (in less than fifteen minutes!)

Let’s say you are hosting an impromptu get-together and, being the caring and attentive host/hostess you are, you need to put out a snack, and that half bag of corn chips ain’t going to cut it.

rickihelleralmondcookies May I suggest these cookies? Because they have great texture, flavor, and are just about everyone-friendly (no soy, gluten, dairy) and the best part… start to finish – out of the ovenyou can have them in fifteen minutes!

This genius recipe comes from one of the most creative ladies in the cooking land, Ricki Heller, and can be found in her brand new comprehensive guide to goodies, Naturally Sweet and Gluten-Free: Allergy Friendly Vegan Desserts.

Ricki is the mastermind behind so many of my favorite recipes (seriously, something cool pops up on Pinterest and lo! it’s from Ricki), so this book with 100 recipes and full color photographs is simply scrumptious.

I’d recommend anyone have a good allergy-friendly cookbook in their library to prevent panic in this day when there’s always someone with some sort of food intolerance, because of biology or ethics. And you can’t go wrong with desserts. Therefore, buy the book.

naturallysweetandglutenfree

I need to take a minute to also mention Ricki’s invaluable role, not just as a recipe developer and cooking teacher, but as a genuinely good human being. She’s an animal lover (she’s vegan after all), LOVES dogs and you’ll see “insight” from her pups show up in her work, and she’s just a damn fine human being. Kindness to the core. I love her work, and then I love her work even more because it’s a quality product put out by a quality person. Let’s support nice people. Especially when they are crazy-talented.

On to the recipe!

almond cookie dough

Easiest Almond Cookies by Ricki Heller

  • 2 cups raw, skin-on almonds
  • 1/4 cup finely ground flax seed (from 2 TBSP whole seed)
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/4 cup agave nectar
  • 2 TBSP sunflower (or light-tasting) oil
  • 1 tsp pure vanilla extract
  • 1 tsp pure almond extract
  • 1 TBSP water, if necessary*

Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper, or spray with cooking spray.

In a food processor, blend almonds, flax, baking soda and salt until you have a very fine meal (like cornmeal consistency), with no large almond pieces.

Add the agave, oil, and extracts, and process again until the mixture holds together and just leaves the side of the bowl. *If it’s too dry, add the water and process again.

Use a Tablespoon to measure out small scoops, then roll into balls with your hands and place them about two inches apart on the cookie sheets. Wet your palms, and press down to flatten to about 1/4 inch thick.

Bake for 8-10 minutes, rotating the sheets halfway, until the edges are just barely golden brown. Allow to cool completely before removing from the cookie sheets.

ricki heller almond cookies

rickihelleralmondcookies

Links:

Ricki’s Facebook Page/Twitter

RickiHeller.com (soooo many recipes!)

Link to BUY the new book!