BETHLEHEM VEGFEST 2014: See You Tomorrow!

Tomorrow is the Fourth Annual Bethlehem Vegfest! and I am so thrilled for this year, it’s hard to put into words. We’ll have Gene Baur of Farm Sanctaury and Matt Frazier of NoMeatAthlete.com, a vegan ice cream truck, the ever-beloved Cinnamon Snail food truck, and about a hundred million other wonderful people, speakers, chefs, vendors, and more.

This is a video from 2013’s Vegfest:

Save the Kales! will taping live ALL DAY! for our September show. Please-oh-please, catch up with us and say hello.

Cooking Segment and Q+A: 1:30pm-2:30pm at the RCN Cable booth

– break, ’cause we need to eat- 

 3pm-4pm we’ll be walking around Vegfest for street-style interviews (see the video above)

So  flag us down, be prepared for hugs, tell why you love being vegan or why you love Vegfest, and maybe you’ll make it into our next show!

I’ll also have a booth with Save the Kales! TEES and TOTE BAGS next to the RCN Cable booth. These are brand new and if you get ’em at Vegfest you don’t have to pay for shipping when they go for sale online. More money for snacks! Cash + credit accepted.

EVENT DETAILS

  • FREE! admission. Kid + dog friendly. Rain or shine.
  • 11am-6pm on the South Bethlehem Greenway (public park between 3rd and 4th streets)
  • Parking is around the city. For meters, download the MobileNow! app and fill your meter from your phone!
  • GET THE APP HERE or search via your phone

Last info can be found on the Bethlehem Vegfest Facebook Page

BethVegfest Social Media

 

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

 

Q+A: How To Start Exercising Again While on a Budget

This is the first of a new Q+A segment on Save the Kales! TV where our viewers and readers (that’s you!) can write in and ask questions about vegan cooking or lifestyle. Feel free to ask a question in the comments or on our Twitter or Facebook pages.

From Carly in Maryland:

“I haven’t exercised in a long time and want to get into it again, but I feel intimidated.

Do you have tips or ideas, especially for someone who doesn’t have a lot of money?”

See my reply:

This reply is a short version of a longer piece I wrote for JL Goes Vegan, in which I discuss my own insecurities about exercise, and how I started walking + running when I hadn’t for years.

Read it here: Five Tips to Get Past Fear and Embrace Exercise

Thanks for watching. xo 

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)

Save the Kales TV: One Year Passed… and a BIG ANNOUNCEMENT!

Last week we taped the cooking segments of our thirteenth episode, the first episode of the second year for the Save the Kales! TV show.

Wow.

With impeccable timing, Vance Lehmkuhl (writer of V for Veg column for The Philadelphia Inquirer and Philly.com) called to interview me for an article about Vegan TV shows. I love that the column is about multiple shows – plural, thankyouverymuch – because that many exist now (!!!), and it’s an absolute honor to be included among the much-anticipated Vegan Mashup, shows by Christina Pirello, and The Vegan Black Metal Chef (who, by the way, is the nicest guy ever, and before STK! aired it’s very first show he somehow found out about it and and found me online and wrote, “Just make it whatever YOU want it to be, and it will be a success”.)

You can read the article here: TV Dinners, the Vegan Way

And STK! has some exciting news, and since it’s officially in print I can finally share it:

stk-seattle-animation

It has been so hard to keep this a secret!

IT’S TRUE. Save the Kales! episodes will start to air in Seattle & parts of Canada, to a potential audience of over two million households. That number typed out looks like this: 2,000,000. *gulp*

I’ll give more info as everything unfolds, but if you live there or have any friends in Seattle, put in a good word for us, will you? I’m excited about it airing in Canada since I already sort of have the accent, eh?

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Our show, the Little Show That Could, has come a long way in the first year. I’ve had some chuckles with the crew about that first episode (parts of it cringe-worthy), the way creating each DIY episode completely on our own has been such a wonderful lesson in getting more comfortable talking on camera, slowing down, tightening the editing, bringing in more cameras, utilizing help of assistants and interns… and I’ve made some very, very good friends.

There's his name in the credits! Yay, Matt!

There’s his name in the credits! Yay, Matt!

Matt is my right-hand-man, and without his help the show would not exist. He’s a co-producer, the main camera man, the director, and editor. It’s a shame you don’t get to see him in every episode because he puts a tremendous amount of time and work into every single one.

A few days ago, I received this email from Matt (shared with permission):

“This past Wednesday I was reflecting on the fact that the STK! show was a year old.  I was thinking of how the quality keeps getting better, how it seems to be growing in popularity and all the positive things that have come out of it.   Then I realized something that came out of the show I hadn’t considered…it’s been slowly changing me too.
 
Obviously, since my daughter came along eight months ago, my whole role in life has been re-evaluated, re-organized and restructured.  All though it has all been wonderful it hasn’t always been easy.  Somehow, Save the Kales! became this goal…something positive, something that I felt needed to get out to the world…something that would make people more empowered about themselves and happy about who they are (or in my case, happy about who I was becoming).
 
I’m a pretty sure I’m a different person than I was a year ago.  I know a big part of that is my daughter, but I know it wouldn’t have been such a positive, empowering change if it wasn’t for Save the Kales!  My transition into fatherhood has been eased a little bit and I’m not as afraid moving forward….and I’m also finding myself eating a lot healthier then I did a year ago 🙂
 
So, as I was saying, this past Wednesday I was reflecting on all of that and and then suddenly the universe threw me a surprise, as it does from time to time.  The blog you wrote at the 10th anniversary of your father’s passing popped up on Facebook somewhere.  I only knew what you had told my wife and I in the past, but I had never read the post.  I was reminded of a lot of things…emotionally and spiritually…and was very touched.  It also reminded me of why we started the show in the first place.  You’re a very good, honest person that exudes positivity and somehow makes people comfortable with themselves at the same time.  I know we saw that spark in you and thought, “other people need to experience this.”
 
I know life isn’t always easy and we still have a ways to go with the show, but you should be very proud of yourself…you can and ARE changing peoples lives for the better.  There is far too little good in the world that gets exposed and I feel it is our mission to get more good out there to the public.
 
With that all being said…thank you, thank you, thank you.  I’m glad there are people like you in the world and I’m very excited that we’re working with you to make it better.
 
  Happy 1 year STK!TV”
Me, Sarah and Matt thee Christmases ago because I can't find a more recent photo of the three of us together (!). THEY MAKE DREAMS HAPPEN.

Me, Sarah and Matt three Christmases ago because I can’t find a more recent photo of the three of us together (!). THEY MAKE DREAMS HAPPEN.

And it’s true. We make this show because we believe in it. 
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Listen, if I was a painter, I’d paint. If I was a musician, I’d make music. Or draw, or sculpt, or create whatever it is my abilities lent themselves to in order to do the work that expresses our mission: be kind to yourself, animals, and each other.
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…As it is, we have equipment and an outlet to make a show on TV and we do our best to make it welcoming and informative while being friendly and inclusive. We make a show because that’s what we can do. We recently got a new sponsor who reached out to us because “the show isn’t pretentious, and [they] like that”. What a compliment!
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At the end of the day, this isn’t about me, or Matt, or our crew. It really is about wanting to make some positive difference, in whatever way we can, however big or small that turns out to be. Doing something is better than doing nothing. And when I run into people at the supermarket who say “Excuse me, do you host that Kales show?” or get emails from people who are, at the very least, incorporating more vegan meals into their cooking, it’s proof that what we do matters. (“We”, as in, all of us. You too.)
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On the set of our third episode, performing the ritual of clearing kitties out of the kitchen.

On the set of our third episode, performing the ritual of clearing kitties out of the kitchen.

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Thank you for watching or reading or supporting Save the Kales! in your own way, and supporting what we stand for. Matt said, There is far too little good in the world that gets exposed, and I feel it is our mission to get more good out there to the public.” Yes, yes, a thousand times YES.
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We’re so happy to continue to do just that.  Cheers to Season Two and heading to the west coast! xo
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… and this outtake video of our second episode, because it makes me laugh every time I see it, and who couldn’t use a good, contagious laugh?

 

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PUMPKIN PIE ENERGY BARS: Homemade Raw Snacks on the Go

One of my most popular recipes got a little tweak and now a video.

You can watch the half-hour episode of the Save the Kales! RIGHT HERE, which also features a recipe for Raw Peanut Noodles and a visit to Brad’s Raw Foods Chip Factory!

Here’s the first segment where I quickly make Pumpkin Pie Energy Bars:


(Raw) Pumpkin Pie Energy Bars

  • 1 and 1/4 cups medjool dates (no pits)
  • 1 and 1/4 cups dried apricots
  • 1 Tbsp pumpkin pie spice
  • 1 cup raw almonds
  • 1/2 cup raw cashews

larabars2

Pulse the dried fruit in a food processor until it becomes gummy and mixed together. Add that to a mixing bowl. Put the rest of the ingredients in the food processor until the nuts are finely chopped and crumbly (not turned to almond butter). Add those to the same bowl.

Mix everything by hand to form a “dough”. Line an 8 x 8 baking sheet with parchment paper. Press the dough evenly into all areas of the pan with your hands. Freeze for at least 30 minutes (overnight is fine).

Take the pan out of the freezer and turn over, then peel off the parchment paper. You can cut the bars into whatever shape/size you want, but this will make about nine snack sized bars.

larabars1

Bars should stay in a cool place (the fridge is best!) until you’re ready to eat them, or wrap them individually and they will carry well inside a purse or bag for a snack in the middle of the day.

Think of it as blended-up trail mix!

(psssttt – there’s still time to vote!)

Blog Awards

Save the Kales! Vegan TV Show: Behind-The-Scenes at Brad’s Raw Foods

We visited the wonderful folks at Brad’s Raw Foods Chip Factory, located just a short drive outside of the Lehigh Valley, PA. Some of the sweetheart ladies on his staff made this little behind-the-scenes video on our filming day:


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Save the Kales! relies on co-producers, camera crew and interns to make each show (a team that has grown over the year and they are my little TV show family!), and now you get to see what some of these guys look like. The Brad’s Raw Foods episode will be on television and online in March. Check it out!

 

 

 

(Allegedly) Raw Marinated Mushrooms and Kale with Walnut Cheese

If you’re trying to eat healthier, but still want a filling comfort-food meal, give this a try! You can watch the whole half-hour episode by going to this Youtube Playlist.

rawmushrooms and kale  I wanted to make this recipe after hearing someone talk about a walnut-based vegan “cheese”. It’s one of those recipes with simple, tasty ingredients that can’t help but be delicious when they are combined.

Watch the video:

Mushroom Marinade

  • juice of 2 lemons
  • 1/4 cup olive oil
  • 1/8 cup Bragg’s Aminos (or soy, or tamari sauce)
  • 3-4 cloves garlic, minced
  • *1 tsp. maple syrup or agave, added later only to the kale!

Veggies

  • 4 large portobello mushroom caps
  • 4 cups packed kale, torn into bite-size pieces (or as much as you have in a bunch)

In a small bowl, whisk together marinade ingredients except maple syrup. Use the 1/4cup measuring cup and scoop out some marinade, then set aside for later use.

Use a damp paper towel to wipe the dirt off the top of the mushroom caps (this cleans them). In a rimmed baking dish or tupperware container, place the mushrooms gill side up. Brush the marinade into the mushroom gills, then place in the fridge for  at least 1-2 hours.

Get a large mixing bowl, and add the raw kale to the bowl. Pour the reserved mushroom marinade over the kale, and add the maple syrup. Use clean hands to massage the marinade into the kale for a few minutes, and kale will break down in size.

Vegan Walnut Cheese

  • 1 cup walnuts
  • 1/2 cup tahini
  • 1/8 cup miso paste
  • 1/8 cup water

Blend all walnut cheese ingredients in a food processor until it’s a chunky spread consistency.

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Raw Marinated Mushrooms and Kale with Walnut Cheese

Raw Marinated Mushrooms and Kale with Walnut Cheese

I plated the dish with the kale on the bottom of a large platter, topped with the mushrooms gill side up, and then filled the mushrooms with the walnut cheese. You can garnish with kalmata olives, sesame seeds, or smoked paprika. 

… and if you’re looking to make some healthy changes in the New Year and want to eat more plant-based dishes or go vegan but don’t know where to start, I’d love to work with you!

BOOK GIVEAWAY + More: Homesweet Homegrown Book and Organic Seeds for YOU

‘Tis better to give, yes?

The lovely Robyn Jasko, author/gardening extraordinaire, is giving away a bunch of goodies to Save the Kales! readers. Remember when she showed us around the Grow Indie Garden?

(Here’s a little video refresher, check out the first four minutes🙂

Because she’s the sweetest pea in the pod, she’s giving away some books and seeds, and here’s YOUR chance to get them.

THE PRIZES

A copy of Homesweet Homegrown signed by author Robyn Jasko and
Illustrator Jennifer Biggs.
She’s also throwing in one of the Kaleidoscope garden collections,
featuring 20 different varieties of easy to grow, organic, heirloom
seeds!

Varieties include:
Rainbow Carrots (mix of Atomic Red, Bambino, Cosmic Purple, Lunar
White and Solar Yellow carrots)
Summer Squash Melody Mix (contains yellow crookneck, Straightneck,
Dark Green Zucchini, and Bennings Green Tint)
Mixed Radishes (red, pink, purple, and French breakfast mix)
Fall Pumpkin Mix (Featuring White Casper pumpkin, bright orange
Cinderella, Dickinson pie pumpkin and Jack O Lanterns for carving).
Melon Mix (Featuring Hearts of Gold cantaloupe, Orange Flesh Honeydew
and Green Flesh Honeydew varieties)

homesweet homegrown book

This is an adorable and endlessly informative book. The cheerful illustrations will encourage even those with the reddest of thumbs (those would be the opposite of green thumbs, right?), and the tips and recipes help you make the most of your personal harvest. Read the glowing reviews!

HOW TO WIN

1. Head over to the STK! Facebook and/or Twitter page

2. Leave a comment/tweet telling us what plant you’d grow if you could grow ANYTHING, real or imagined. An avocado tree in Pennsylvania? A bush that churns out mugs of hot coffee to folks on the street?

3. A winner will be chosen at random by December 28th (and maybe more than one, Robyn is very generous!)

homesweet homegrown book illustrations

image-104830-full

It’s nice to daydream about warm tomatoes and plucking peppers by their stems as we creep deeper into these dark, sometimes dismal, winter days.

You can learn more about Grow Indie, Homesweet Homegrown and get your entries in!

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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!