(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!

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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!

Vegan Spinach Artichoke Dip Quiche

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

.   .   .   .   .

Sometimes you just want to indulge, ya know?

This is a (vegan!) quiche inspired by a luscious, creamy spinach artichoke dip. If you need to impress Holiday guests, tofu-fear-mongers, or just want a hearty dinner reminiscent of an old comfort food — we’ve got you covered.

Vegan Spinach Artichoke Dip Quiche (makes 2)

  • 2 pre-baked vegan pie crusts (*baked about 15 minutes)
  • 1 block firm tofu, water drained
  • 8 oz. vegan cream cheese (one container of Tofutti brand)
  • 1 tsp. garlic powder
  • 1 Tbsp nutritional yeast
  • 1/2 cup almond milk (unsweetened)
  • 1-2 Tbsp olive oil, to sautee veggies
  • 1 red onion, sliced
  • 1 can artichoke hearts (not in oil)
  • 1 bag spinach

Preheat oven to 350 degrees. In a food processor, blend tofu, cream cheese, garlic powder, nutritional yeast and almond milk. Add mixture to a large bowl.

In a pan, sautee the red onion in a little olive oil until soft, about 2-3 minutes. While thats cooking, chop the artichoke hearts into halves or fourths. (Don’t cut too small; you want big chunks of artichoke!) Add to the pan with onion for 1-2 minutes. Rough chop the spinach, unless you’re using baby spinach. Add spinach to the pan and cook at medium-high heat for 1-2 minutes. The spinach will get much smaller in volume once it cooks.

Add the veggies to the creamy mixture, and mix everything well. Pour 1/2 of the mixture into each pie crust. Bake for 30 minutes at 350 degrees, and the top of the quiche will start to turn golden-brown.

Vegan Spinach Artichoke Dip Quiche by Save the Kales!

*I used a pack of two pre-made, frozen vegan pie crusts. Check your freezer section and read ingredients. I pre-baked these for 15 minutes at 350 degrees. Do this in the beginning and leave the oven at 350 to bake the assembled quiche.

Save the Kales! makes a vegan Spinach Artichoke Dip Quiche

CAN BE MADE GLUTEN-FREE using a gluten-free pie crust!  One viewer wrote:

“I made two and took one to a Thanksgiving party Wed night and nobody knew it was gluten-free or vegan. In fact, a few ladies asked me for the recipe so gave them your blog address. 

The second one I froze and baked it for brunch today where there were a lot of meat eaters, and the first thing gone was the quiche 🙂 They almost fainted when I told them it was vegan.”

… Hey, now that’s nice to hear.

A little slice of heaven! I mean, Vegan Spinach Artichoke Dip Quiche.

You can watch the whole half-hour episode on my Youtube Channel, which includes:

… Watch all half-hour episodes HERE.

.     .     xo     .     .

From A to Vegan interviews Save the Kales!

From A to Vegan is a well-designed online resource with a little of everything: recipes, videos, news stories, animal rights, health issues, and any other category you can come up with.

It’s run by a passionate group of folks from Bucks County, PA who I had the pleasure to meet for the first time at Bethlehem Vegfest, 2011.  Since then, we’ve been able to see each other at various events and potlucks and I love the collaborative effort of this very informative group.

from a to vegan blog, from a to vegan save the kales

From A to Vegan blog interviews Save the Kales!

I was thrilled to be video-interviewed for their website! Make sure you take a peek — they have quite a roster of interviews with many dedicated, thriving vegans all over the country, many of whom I’m certain you’re familiar with. It can be so nice to watch a casual video interview of someone you may only know from the pages of a book or still computer screen.

(Isn’t it weird to think some of your biggest heroes are just talking, breathing people?)

Read the article and watch the video HERE. 

 

(EXTRA SPECIAL warm, fluffy hugs to my friends at Connexions Gallery in Easton, PA for kindly offering the use of their outdoor courtyard space to hold the interview. Anthony and Alice, co-owners, are wonderful forces within the local art world, and there’s a good chance you’ll see more collaborations with them and their gallery in the future.)

From A to Vegan on Facebook

Connexions Gallery on Facebook

VEGAN BEER AND CHEESE SOUP: Creamy, Hearty… and Full of Vegetables!?

beer soup Not to toot my own horn, but this is one of my favorite recipes I’ve ever made. Ever. 

Believe it or not, this soup is actually quite healthful. It does contain alcohol (so I can’t claim that it’s outright “healthy”), but the entire recipe only calls for one cup of beer, among four full servings, and the rest of the ingredients are actually whole foods or spices.

Imagine the thick, creamy, bisque-like qualities of a beer and cheese soup, with the benefits of vegetables and no added oil. Oh, and no cheese or milk. (*Easily made soy-free by using chickpea miso rather than soybean miso.)

If it sounds impossible, I need you to 1) trust me, and 2) make this and see for yourself.

Behold…

VEGAN BEER + CHEESE SOUP by Save the Kales

INGREDIENTS

  • 2 carrots, peeled and chopped
  • 2 potatoes, peeled and chopped
  • 2 onions, peeled and chopped
  • 1 cup water (or veg broth)
  • 1 Tbsp veg broth paste (if using water)
  • 1 cup dark vegan beer (Go to Barnivore.com for vegan beers)
  • 1 can white beans (Northern White or Cannellini), drained
  • 2 cups unsweetened almond milk
  • 2 Tbsp white miso paste
  • 2/3 cup nutritional yeast

Put carrots, potatoes, onions, broth/water and beer in a large soup pot. Simmer for 10-15 minutes until all vegetables are tender and some liquid evaporates.

Pour contents of soup pot into a blender. (You may need to do this in two batches so you have enough room. If you have a Vitamix, everything can go in.)

Add the beans, almond milk, miso paste and nutritional yeast. Blend well until very smooth. This will be thick, so you may need to stop and scrape the sides of the blender.

That’s it!

Vegan Beer and Cheese Soup

Vegan Beer and Cheese Soup

You can serve in a bread bowl, in a regular bowl, or as a dip for veggies or pretzels. Or why not try a fondue?

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This was part of our “Football Foods” themed episode of our half-hour vegan cooking show, Save the Kales!, airing in Pennsylvania and online everywhere. New episodes each month.

Check back for our Vegan Hot Wings recipe!

 

COOKBOOK GIVEAWAY: “Blissful Bites” by vegan chef Christy Morgan

Giveaway time!

I’m so excited to announce a fall giveaway for one of my favorite cookbooks of all time (not joking), Blissful Bites by Christy Morgan.

 Blissful Bites is a full-color, healthy recipe masterpiece. All vegan, many allergy-free, and inspired by a macrobiotic culinary background, this book has you covered no matter how particular your diet is! The pages are spilling with colorful photography, and are crammed to the edges with cooking tips for the beginner or experienced cook. Trust me, you want this one.

Watch the video to learn how to enter:

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In case you missed it, the rules are simple:

1. Go to the Save the Kales! facebook page

2. Leave a comment telling me which is your FAVORITE green vegetable

… that’s it!

Don’t forget to check out The Blissful Chef website

And if you haven’t done so, read this entry/watch this video from the time I got to spend the day cooking with Christy and Allyson Kramer!

Save the Kales! and The Blissful Chef