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

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Browned Baby Bok Choy and Vegetable Potsticker (Warm) Salad

Here’s the recipe from one of my “Little Spoon” articles from Lehigh Valley Style online.

Mmmm, browned bok choy.

I don’t know if “salad” is exactly the right term for this, but truth be told (as cliche as it may be), I love salads. I think one of the best meals to be had is going to a potluck or party and piling your plate with eight different salads. They are also cost effective and easy since the underlying rule of most any salad is put a bunch of stuff together. 

 Here’s one I came up with after a trip to the Asian grocery store. It was inspired by baby bok choy because they are CUTE and brown up really pretty! I like vegetables anyway, but I admit to liking them even more when they are adorable. 

Bok Choy and Potsticker salad

BROWNED BOK CHOY AND POTSTICKER SALAD

1/2 bag vegetable potstickers
1 and 1/2 cups cut carrots
1 and 1/2 cups daikon radish, cut in strips
1 large bunch baby bok choy (“toy choy”), halved through the stems so leaves stay together
olive oil
2 cloves garlic, grated
1 inch of peeled fresh ginger, grated
1 Tbsp tamari or soy sauce
1/2 tsp Chinese five-spice powder.
Garnish with: fresh cilantro, crushed peanuts, lime wedge, chili sauce, toasted sesame oil

Cook potstickers according to package directions. (Usually this means browning them in a pan with a little olive oil, then adding just a bit of water to steam them quickly.) Set aside.

Heat a little olive oil in a pan and sautee carrots and radish along with garlic, ginger, Chinese five-spice and tamari for 5-7 minutes, until crisp tender. Set aside.

Place the bok choy into the pan (which should still have a light coating of olive oil in it) cut, side down, on a medium-high heat until the cut side starts to brown, about 4-6 minutes. Do not stir; only cook the cut side. Remove from heat when the bottoms are browned and the outside is still fresh and crispy.

Mix the potstickers and carrot mix in a large bowl with most of the bok choy. Plate on a large plate or platter. Place the remaining bok choy cut side up in the salad to make a nice presentation. Serve with a small plate of sides and garnishes. Serve hot or cold.

Bok Choy and Potsticker salad

You can read the entire article HERE. 

(RAW VEGAN) PIZZA SPREAD: No, Seriously, It Tastes Like Pizza

I plagiarised myself… But this recipe is just so freakin’ good I had to give it it’s own post here on STK!.

This is a “pizza spread” that also happens to be a raw foods recipe. (*Note: It does contain nutritional yeast which isn’t technically raw but has been embraced by the raw community. If I’m misleading in calling it “raw” let me know and I’ll edit.)

Whatever you want to call it, it’s SO DELICIOUS and makes a lot of food. Need something interesting to take to a summer picnic? Make this and bring some bread or veggies along. Everyone is going to think you’re a rockstar, it’s practically guaranteed. Store leftovers in the fridge for up to a week.

(RAW VEGAN) PIZZA SPREAD

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. You can add some hot red pepper flakes if they suit your taste.  That’s all!

I swear this tastes like a delicious, fresh Margherita pizza. Plate and serve with bread or fresh veggies. People that 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.)

From my guest blog, Little Spoon, on LVStyle.com

PIZZA DIP and “Little Spoon” GUEST BLOG for Lehigh Valley Style Magazine!

Last May, I had the joy (and admittedly, the flattery and somewhat shock) of being asked to be the “In the Kitchen With…” feature of Lehigh Valley Style magazine. A bunch of glossy pages of color photos of my food, and an interview and recipes printed. It was humbling, joyful and a lesson in believing that what we do is valuable.

A few months ago, Lisa from LVStyle contacted me to see if I’d be interested (!!! if I’d be interested, ha!) in blogging for the magazine’s new website. HECK YES. I decided to go with a “live local, day in the life, plus a recipe” format for content.

The first one went live yesterday, along with the unveiling of their new website. Go look! There’s also a recipe for a RAW VEGAN PIZZA DIP (a spread, really) but you have to get it on their site for now!

You’ll want this one, it’s delicious and would be GREAT for summery picnics. Or to eat on your sofa watching Mad Men, whichever.

I’ve decided to name the blog “Little Spoon” because 1) it’s about food, 2) it’s sort of a subdivision of STK! and 3) I think that name is freakin’ adorable and I’ve been wanting to use it for something. Hooray!

GO HERE TO READ THE BLOG AND GET THE RECIPE

Thank you Lehigh Valley Style! You are the kindest bunch of souls and it’s a pleasure to know you and work with you! As Lisa said, “I love this partnership!” xoxo!