Top 5: Vegan Musikfest Food 2016

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For a list of even MORE vendors, take a peek at our 2014  Vegan Musikfest post, with a  walk-through of the entire fest. Most vendors are still here in 2016!

>>Vegan Guide to Musikfest 2014<<

And for more Lehigh Valley + Eastern PA vegan things, check out:


Top 5 Vegan Musikfest Foods 2016

1 . VEGAN TACOS – Ticas Tacos, near Volksplatz, North Side

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Hello, lover. Unofficially touted as “The Best Food of Musikfest 2016” by vegans and non-vegans alike, if you only get one stop, make it Ticas Tacos. This is fresh, thoughtful food with a ton of flavor. The standard vegan taco comes with: black beans, hominy, sweet plantain, pickled red onion, pineapple pico, and chipotle vinaigrette. Order one or ten, sold individually at 4 Tickets ($4) each.

Order Tip: Can also be made into a large BURRITO. Or ask for vegan “loaded fries”.

2. KIMCHI REUBEN (vegan) – Bees Knees Grille, near Volksplatz, North Side

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Marbled rye toasted in coconut oil, hugging spicy small-batch kimchi, tempeh, melted vegan cheese and a little vegenaise for added creaminess. Served warm, sloppy, and delicious. This is an average size sandwich (not HUMONGOUS like much of the Musikfest food), but it’s delightfully messy and most importantly, quite tasty. A great meal that won’t leave you so full you can’t eat something else later. More snacks > less snacks, yeah?

Order Tip: Ask for it made vegan! They have dairy cheese, too, so be specific. 

3. CHOCOLATE DIPPED CHEESECAKE – Zuzu Confectionary, near Volksplatz, North Side

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This is a yummy slice of vegan cheesecake on a stick, dipped in dark chocolate, with options for added toppings like sprinkles or peanuts. Cheesecake is made by the talented and lovely Sweet Doe Bakery, so obvs. it’s delicious! This stand has a ton of vegan options, though, so check out the gourmet popsicles if you’re not feelin’ creamy chocolate on a piece of wood.

Order Tip: You can order with or without chocolate and extra topics are $1.

4. AW SHUCKS CORN – North + South Sides, Multiple Stands

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Leave it to a bunch of folks in Pennsylvania to be ENTHRALLED with corn. Eating this (and anticipating it for a year) is a ‘Fest rite of passage. This typically smothered-in-dairy snack is easily made vegan if you ask for it. Go see what all the fuss is about, and prepare to see more social media comments on your photos of CORN than photos of your children.

Order tip: No butter, no cheese. The other spice is vegan!

5. ISLAND NOODLES – North + South Sides, Multiple Stands

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Carby thick noodles and veggies all stir fried together in a massive wok, with lots of sriracha on the condiment bar. Add as much as you want (all of it?). These are easily accessible no matter where you are inside the ‘Fest. They travel well if you need to use up food tickets, as the cardboard container folds up and closes for a BONUS SNACK later.

Order tip: Veggie with no meat.

 teamsnacks

BONUS FOOD

I don’t have photos, and anything with a “*” means it should be vegan but haven’t asked them personally, so just check in. Let us know if you find out, mmkay?

South side Mentions!

  • CHIPS & GUAC – Cactus Blue, near Steelstacks by Americaplatz/Levitt Pavillion
  • *CHICKPEA POPCORN – Fud Truck, on street by Americaplatz/Levitt Pavillion

North Side Mentions!

  • SAMOSA EMPANADAS –  Viva Empanada, Plaza Tropical
  • FROZEN APPLE CIDER – Sweet Granny’s Kettle Corn, near Volksplatz
  • *SMOOTHIE IN A PINEAPPLE – Island Expressions,  Festplatz

Remember to check out:

More updates will be made as Musikfest continues, so check back!

Thanks to the Artsquest Marketing department for being so darn nice, and helping me scope out the vendor list. I hope you get to treat yourselves to some tacos.

I WISH YOU JOY, MERRIMENT, AND HEADACHE MEDICATION. xo

 

FRESH PERSPECTIVES with Jaime K: Lehigh Valley Style November 2014 Issue

Snag your print copy of Lehigh Valley Style magazine for my latest column with some unique gift ideas and back stories on three of the most creative locals I know:

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Wendy Landiak of Shankara Vegan Restaurant, patron saint of LV vegan food since as long as I can remember! Learn about how she got started in cooking (she catered for Deepak Chopra!), the many incarnations of her eateries, and how to get hands-down the best brunch on earth right here in South Bethlehem;

Andy V. of Andy Vasquez Furniture, local skater/nice guy who makes the most jaw-dropping gorgeous handcrafted furniture and home accessories from wood. If you like midcentury modern, rustic chic, or kitchen cutting boards shaped like the state of Pennsylvania, he’s your guy;

Marissa Wetzel of Everlasting Image, miracle worker who uses photoshop to create beautiful portraits of babies who passed away before photos of them without medical tubes and wires were ever taken. I was in awe the first time I saw her work

PLUS! A vegan recipe created just for LV Style readers.

My column “Fresh Perspectives with Jaime K” is a bi-monthly column where I get to personally choose to shine the spotlight on creatives, small business owners, unique shops, community builders, and the best vegan eats in the Lehigh Valley, PA. If you know someone who would make a great fit, I’d love to hear about them.

 

 

EPISODE 5: HOME SWEET HOMEGROWN, Grow Indie gardens, The Joyful Elephant, Stir-fry Shepherds Pie and Vegan Breakfast Bowl

We travel to the Grow Indie test gardens to meet DIy gardener and book author Robyn Jasko.

In the kitchen, we make a Stir-fry Shepherds Pie with Wasabi Mashed Potatoes, followed by a breakfast or dessert of a Rice Bowl with Stone Fruits, Ginger and Cinnamon topped with an pretty pistachio garnish.

Finally, we meet Lehigh Valley nutrition coach Michelle of The Joyful Elephant, who helps people transition to a plant-based diet.

STIR-FRY SHEPHERDS PIE with WASABI MASHED POTATOES

  • 4 russet potatoes, peeled
  • 3 portobello mushrooms, chopped
  • 1 large yellow onion
  • 1 block tempeh, crumbled by hand
  • head of broccoli, florets cut into bite-size pieces
  • 1/4 green cabbage, chopped

Boil a pot of water on the stove, enough to cover the potatoes, and add salt. Boil until potatoes are soft, about 20-25 minutes. Drain and set aside to cool.

Add 1 Tbsp olive oil to a large pan, then add the onions and mushrooms. Let the onions get translucent, about 4 minutes. Stir to avoid the veggies sticking to the bottom. Add the crumbled tempeh to the pan, letting it brown and stirring so it doesn’t burn.

If the veggies are sticking to the bottom, add a little soy sauce or Bragg’s to loosen them up.

Add the broccoli and cabbage to the pan. Make the dressing (if you haven’t done so) and add that, stirring it through the veggies. Let veggies cook until broccoli is crisp-tender, about 5 minutes.

DRESSING/SAUCE for Stir-Fry

  • 2 Tbsp tamari/soy sauce/Bragg’s
  • 2 Tbsp olive oil
  • 1/2 Tbsp agave
  • juice of 1 lemon
  • 1 inch ginger, grated
  • 4-5 cloves of garlic, grated

Whisk everything together in a small bowl.

Vegan Stir-fry Shephards Pie with Wasabi Mashed Potatoes

WASABI MASHED POTATOES

  • 4 peeled, boiled potatoes, cooled off
  • 2 Tbsp water, with 1 tsp veggie broth base (or just veggie broth)
  • 1 tsp wasabi paste (more or less to taste)
  • pinch of salt

Use a potato masher to mash potatoes — or if you have a fancy mixer, use that! When potatoes are mashed, add remaining ingredients. You don’t need to add vegan butter or oil, but you can for a richer flavor.

Note: DO NOT EVER “mash” potatoes in a food processor. They get very gummy and are… awful.

ASSEMBLE the Dish

Turn oven to Broil. In a casserole dish, dump the veggie mixture and make an even layer. Add mashed potatoes on top. Add fresh cracked black pepper. Put the dish in the oven til the potatoes start to brown, about 10 minutes (but keep and eye on it, your oven may be different!)

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Vegan Breakfast Rice Bowl with Stone Fruits, Ginger and Cinnamon

STONE FRUIT and GINGER CINNAMON RICE BOWL

  • 1 and 1/2 cups cooked brown rice (or grain of choice)
  • 2 peaches, chopped
  • 2 purple plums, chopped
  • 1/2 cup blueberries

DRESSING

  • juice of 1 lemon
  • 1-2 inches ginger, grated
  • 1 Tbsp agave
  • 1 tsp cinnamon
  • 1 tsp vanilla extract (use the good stuff!)
  • chopped pistachios to garnish

Add rice and fruits to a large bowl and mix. Add dressing and mix with rice and fruit. Get a handful of shelled pistachios,  wrap in saran wrap, and use a hammer (or heavy object) to gently crush them into pieces, and use them to garnish the bowls.

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The People We Meet

Robyn Jasko of Grow Indie, and Home Sweet Homegrown with Jaime K of Save the Kales!

Meet Robyn Jasko, author of Home Sweet Homegrown  book and gardener extraordinaire! Robyn runs the Grow Indie test gardens in Kutztown PA,  and GrowIndie.com, an AMAZING website and resource for all things DIY/organic gardening.

Meet Michelle of The Joyful Elephant – Plant Based Nutrition Support. Michelle is a food coach and works with her clients to meet their health and dietary needs through education, hands-on work, and support to help people make a smooth transition into plant-based nutrition. Michelle is certified through courses from two of the top plant-based doctors, T. Colin Campbell (as seen in the film Forks over Knives), and Dr. Fuhrman of the Eat to Live program.

Michelle of The Joyful Elephant, and Jaime K of Save the Kales!

LINKS:

The Joyful Elephant facebook page

The Joyful Elephant website

Grow Indie facebook page

Grow Indie website

“Home Sweet Homegrown” by Robyn Jasko, book order site

NEW VIDEO: Orange Poppyseed Salad with Brussels Sprouts and Golden Beets

I’ve been busy. Like BUSY busy busy, the kind when you take time off to hang out with your friends and feel guilty about it (ew!) or you, uh… are a cook but don’t cook anything for a week.

A girl cannot be sustained on tofurkey sandwiches alone.

I wanted to make a hearty, super-healthy salad with roasted veggies for that cozy wintertime taste, but some bright accents in flavor and color. So I whipped up this salad and a light crisp dressing. Perhaps not the most creative (“put a bunch of things in a bowl and toss!”), but what it lacks there it makes up for in prettiness. Tasty, too.

ORANGE POPPYSEED SALAD WITH BRUSSELS SPROUTS AND BEETS

INGREDIENTS:

  • 1 bunch golden beets (or red) with greens removed
  • 2 cups brussels sprouts, halved
  • 2 tsp olive oil
  • juice of 1/2 orange (*entire recipe calls for 3 whole oranges)
  • 1 Tbsp fresh ginger, minced
  • 1/4 cup balsamic vinegar
  • 1 Tbsp brown sugar
  • fresh ginger (about 1 Tbsp)
  • juice of 1 whole orange
  • 1 orange, peeled
  • 1 apple (peel left on for color and fiber; or removed to your liking)
  • salad greens of choice (I used an organic spring mix)

In an oven heated to 350 degrees, wrap the whole unpeeled beets in tin foil and place on an oven rack. While they are cooking, cut brussels sprouts in half and toss with just enough olive oil to coat lightly, fresh ginger and the juice of 1/2 an orange. Spray a baking sheet with cooking spray and put brussels sprouts on the sheet. Add to the oven (with the beet package) for about 25-30 minutes.  After that time has passed, remove everything from the oven and set aside to cool.

In a small pan, add the balsamic vinegar, brown sugar, ginger and juice of one orange to a pan and turn on a low heat. The vinegar should let off some steam. Stir occasionally. Reduction will be thicker after 15-20 minutes. Take off heat and allow to cool in a bowl.

Cut the peeled orange into rounds. Cut the apple into bite size pieces.

Open the tin foil package. Beets should be cool enough to handle. The skin should easily peel off. Slice into rounds.

In a large mixing bowl, add a few handfuls of salad greens, all the vegetables and fruit, and the balsamic dressing. Toss with your hands to coat everything lightly. Use the 1/2 an orange you have left and squeeze on top just before serving. Sprinkle with poppy seeds.

As I mention, you can toss some leftover grains into the salad to bulk it up a little. Have some cooked brown rice or quinoa? Toss it in.

Thank you to Lehigh Valley Mirror, as always, and especially this time around for coming over for a morning shoot when I was bumping into everything, fumbling around, almost chopping off my fingers and breaking into sudden bursts of uncontrollable laughter. You do an AMAZING job with editing!

NEW VIDEO: Hot Cabbage “Wedge Salad”; Fall Flavors!

Thanks once again to Lehigh Valley Mirror for your video producing and editing prowess!

This dish was influenced by the nutritional abomination called a wedge salad. This usually consists of: a chunk of iceberg lettuce covered in bacon and bleu cheese. Not vegan. Not healthy. Usually (strangely enough) kind of expensive in some fancier restaurants. Who needs that?

Here I took the concept of shape and texture and created a plant-based whole foods warm dish with sweet and savory flavors. This is very simple prep work and cooking for a pretty final result.

Hot Cabbage “Wedge Salad” VIDEO

INGREDIENTS

  • 1 head of cabbage, cut into wedges through the core
  • 1 yam or sweet potato
  • 1 apple (honeycrisp is the BEST!)
  • olive oil
  • salt + pepper
DRESSING:
  • 1 Tbsp. dijon mustard
  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp. maple syrup (the real kind!)
CANDIED NUTS:
  • vegan butter melted in a pan (Earth Balance!), about 2 Tbsp.
  • enough brown sugar to make a carmelized paste
  •  about 1/2 cup of sunflower seeds (or nuts of choice)
  • a dash of cinnamon
* some dried cranberries for garnish

Manatees LOVE cabbage! Invite some over for Thanksgiving!

Heat the oven to 400 degrees. Spray a baking sheet with cooking spray. Place the cabbage wedges on the sheet, then lightly brush with olive oil. Season with salt and pepper. Roast in the oven until starting to brown, about 25 minutes.

Cut the yam and apple into small dices. You can leave the peels on. Put them in a bowl with a small amount of olive oil to coat. Spread evenly on a baking sheet, and add it to the oven with the cabbage when you have 15 minutes left of cook time. (Both should get done at the same time.)

To make the dressing, whisk the mustard, balsamic vinegar and maple syrup together in a small bowl.

For the candied nuts, melt the vegan butter in a pan on low heat. Add brown sugar and mix until it’s thick and caramelized. Add nuts and stir to coat – add more nuts if mixture is still really wet. Add a dash of cinnamon, and spread mixture out on a sheet of wax or parchment paper to cool.

When all components are ready, plate by putting the cabbage on the bottom then topped with the apple and yam mix. Then drizzle on some dressing, top with the candied nuts and add some dried cranberries for a garnish!

Hot Cabbage Wedge Salad

There you go! This makes an awful lot of food, and would be a great addition to a Holiday meal or potluck. Enjoy!

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If you or someone who you know has a business or organization interested in sponsoring Save the Kales! cooking videos, please tell them to contact: LVMirror@lvmirror.com 

NEW VIDEO: Indian Spiced Stew

Dried lentils, potatoes, onions… some of the most affordable ingredients you can buy, right? You’ll be happy to know the base of this stew relies on these cheapies, a few other veggies you’re so inclined, and some spices. That’s all you need to make a tasty and healthy meal to warm you up!

Watch the video:

INGREDIENTS:

  • 2 cups cooked rice or grain of choice
  • 1 cup dried green lentils
  • 2 brown potatoes, chopped and cubed
  • 1 can diced tomatoes
  • 1 medium onion, chopped
  • 4 cups water
  • 1 tsp. salt and a few shakes of black pepper
  • 1 tsp. cumin
  • 2 tsp. garam masala
  • OPTIONAL VEGGIES: 1/2 green bell pepper, 1/2 red pepper, 3 cups spinach
  • 1/2 cup of sliced raw almonds
  • cilantro for garnish
Start cooking your rice/grains so they will be ready when the stew is done.
In a large soup pot add the lentils, potatoes, diced tomatoes and onion. Add water, cumin and garam masala. Mix everything together, then put in a stove at high heat until simmering. Then cover and reduce to low to continue to simmer for 35 minutes.
If adding fresh veggies, put them into the soup pot when you have only five minutes of cook time left so they can maintain some freshness.
In a small skillet, add the sliced almonds and turn up the heat to high. Let the almonds start to toast – they will get brown and fragrant. Toss them to toast evenly. DO NOT let them burn.
Time to plate! Put your rice or grains on the bottom of your dish, ladle stew on top, garnish with toasted almonds and cilantro.

Thank you once again to Matt and Sarah of Lehigh Valley Mirror for the great video!

FIVE QUESTIONS: An Audio Interview!

How fun! My pal Dustin Schoof from local paper The Express Times invited me to the office to be part of a weekly online segment called “Five Questions”, in which they talk to local people makin’ cool things happen.

 (Confession: When I met Ryan over two years ago, I did the ‘ol Google search to snoop around on him online and actually found a Five Questions segment with him! Then he got his new job and he did another one about that a few months ago. We’re 2:1, and he’s winning. Harhar.)

It was a tad awkward when Dustin asked me “What can we look forward to in the future?” because there are some good thing brewin’ but I can’t talk about them yet – eep! Maybe we’ll have to do another one of these once I can unzip my lip.

Aaaanyway.

GO HERE to listen to the Interview (click the link at the end of the article)

And thank you once again Dustin! You can check out Dustin’s band Blue Jean, too. They will be playing before a Pixies show in November. Yeah, THOSE Pixies. Heart attack central, right? Isn’t supporting each other FUN!?

 

 

 

Day of Reflection on the Little ‘Fest That Could

 The past 48 hours have been a time of seeking out folks for feedback, constructive criticism, and overall impressions of Bethlehem Vegfest. The responses have been overwhelmingly positive, though I’m excited to continue to improve more aspects next year.

I am working on a post about my overall reaction to the ‘Fest. It’s long, it’s wordy, it’s emotional and it will  likely take me another day or two.

Until then, here’s two more blog posts to keep you satisfied:

Bethlehem Vegfest was featured on Our Hen House today – something really incredible because their work reaches a large audience, and I love that Bethlehem is continually showing up as a vegan presence to people in other areas. Jasmin and Mariann are activists that work endlessly on giving the people tools they need to empower themselves to spread the message of veganism and animal rights. (I was particularly interested in their thoughts on our Vegfest, as they have been to so many others across the country, and am excited to share some of our discussion with you in an upcoming post.)

Not only that, but their podcasts – which are FREE to download and a joy to listen to – will have a special Bethlehem Vegfest segment next week, including none other than superwoman Danielle Konya of Vegan Treats. I cannot wait to hear this episode.  Go check out their work, download a billion podcasts, and then take action.

(*** Also check out a segment of their website/work that ties in Gay and Queer activism, called The Gay Animal. These ladies don’t stop, and we are better off for it!)

From Here Now lehigh valley blog

A local lady new to the blogging scene (and a dear friend, at that) is Colleen Marsh with here blog From Here Now. Colleen writes a positive, inviting blog about all the little treasures found in the Lehigh Valley, places to go, businesses she supports, recipes she makes her own kitchen.

Colleen went to Vegfest and wrote a great blog about her impressions of it (positive!), followed by a billion recipes for everything she made for a vegan dinner that night.

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I am very happy to say that I just had a meeting this morning with some folks about a project that will be an all-vegan project, something the other folks involved had thought about for a while, but seeing the incredible attendance of the fest made them realized that now is the time to act! It’s still top secret, but once it gets rolling we will want all of your support to spread the word.

My heart feels all big and fuzzy. Thank you for being a part of something that quite literally has the power to change our community for the better.

Bethlehem Vegfest Makes Life Better (Really).

A few nights ago, I was working at my part time job in a bookstore and talked to a customer purchasing the DVDs of Food, Inc. and Forkes Over Knives. I told her I had just been on a discussion panel for the latter, to which she happily chirped, “So have you heard about Bethlehem Vegfest? It’ll be next Saturday!”

You can’t imagine what a great feeling it is when complete strangers excitedly tell you about an event that you have been helping to organize for several months.

I see the posters everywhere. Businesses, public bulletin boards, the newspapers… I’ve even seen some hanging in the windows of people’s homes. Every time someone talks about it, posts it online, wants to do an interview for an article, it spreads the excitement for something that — stay with me now — has the power to change the world, change lives.

Let me explain.

It’s not simply about the lives of animals that are spared by choosing a plant-based diet or simply choosing more veg dishes, not just about making a positive environmental impact (by making much less of an impact), not just about the way treating your body well makes your mind feel better, too…

What is, for me, maybe the most exciting thing is the way it has been embraced by the community. There has been nothing but support and enthusiasm for this event from local people and businesses who have only asked “How can I get involved?” from day one.  The desire to make more of ourselves can resonate in our lives and in us, and we can continue to create positive change in ways that ripple farther than we can see.

I’ve told you my story. About two years ago I was considering a move to somewhere else in the country, anywhere else, to escape from myself and from a town I had been deceived and told had nothing here for people like me. If we wanted to find a creative community, or things to do, or art or music or food or interesting people or a career to be passionate about, we had to leave.

Sabrina Ward Harrison

My choice to stay was deliberate. My choice to change the way I thought about this place and my life has only lead me to experiences I could never have thought up back when I was planning an escape. So much is about perception – we see what we choose to see. And one of the biggest lessons learned has been: we can make our own lives. And it seemed a lot of us started to open our eyes wider at the same time.

When the Downtown Bethlehem Association asked if I’d like to be a co-organizer for Bethlehem Vegfest, I was humbled and honored. Part of the mission of my work and this blog is “Cooking, Community and Compassion” – and “Community” is so much more than a physical space of people who live together. It is about action: working together to better and improve that space because it is where we live our lives, together. 

To me, Vegfest is a manifestation of the desire for something new in a town that embraces it’s history. We are forward thinking people, and we are in good company.

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INFO/LINKS:

Bethlehem Vegfest on Facebook

Article about Restaurant Week (NOW until Sept 10th) from Lehigh Valley Live

Article for Laini’s Little Pocket Guide website

… and check out the current issue of The Mix free weekly paper! (out NOW through Sept. 14th)

VIDEO: Veggie Stacks inspired by the Bethlehem Vegfest Posters!

Bethlehem Vegfest is less than a month away (holy moly!), and I’ve been looking at the poster design by Christian Weber Creatives and got inspired to make this dish.

I also hope you’ll give a round of applause, once again, to Matt and Sarah of Lehigh Valley Mirror for turning this video into a Save the Kales web cooking show – which will become a monthly feature! This is the first one and I am so excited to get better, share more recipes and little tips called “Food For Thought” (an homage to Colleen-Patrick Goudreau’s amazing podcasts, but also a fun play on words).

This is some of great poster art for Bethlehem Vegfest, six designs in total, and you can find all the designs on the facebook event page!

You’re going to be there, right? “Yes, of course!”  That’s what I thought. On to the recipe…

WATCH THIS VIDEO, OH MY GOSH!

EGGPLANT ZUCCHINI AND POLENTA VEGGIE STACKS

*This recipe makes enough for 2-3 stacks, but you can make a hundred more depending on how many veggies you use and how big they are.

  • 1 medium eggplant, sliced into inform rounds about 1/2 inch thick
  • 1 medium zucchini, sliced into uniform rounds about 1/2 inch thick
  • 1/2 refrigerated polenta, sliced into rounds 1/2 inch thick
  • about 1/2 cup olive oil (may not use all of it)
  • 3-4 cloves of garlic, grated
  • 1/4 cup fresh basil, plus extra for garnish
  • 1 cup cherry tomatoes, halved
Heat oven to 350 degrees. Spray a cookie sheet with nonstick spray, and lay out cut zucchini and eggplant. Brush lightly with olive oil and season with a little sea salt and pepper. Put in the oven for about 25 minutes, until veggies are cooked and tender.
When you have about 10 minutes of cooking time left, put the cherry tomatoes in the oven (use the same cookie sheet if you have room).
Heat olive oil in a pan, enough to coat the bottom. Add the polenta slices and cook for 5-8 minutes on each side. One side is done when it’s golden in color. Move to a plate covered in paper towels to absorb some of the oil.
In a small saucepan, add about 1/4 cup olive oil and heat on medium high. Add the grated garlic until it starts to just brown, but not burn. (Make sure the heat is not too high.) Allow to simmer for about 5 minutes becoming very fragrant. Remove from heat.
Allow oil to cool a bit, or just be careful not to burn yourself for this next step! Add garlic oil to a blender or food processor with 1/2 cup fresh basil, and blend on high until oil becomes green.
Start stacking! I used polenta on the bottom since it’s a little sturdier, but go in any order. Top with a drizzle of the garlic and basil oil, some of the roasted tomatoes, and a leaf or two of fresh basil. PRETTY!

Vegetable and Polenta stack

Go check out Lehigh Valley Mirror, check back for more Save the Kales! videos, and we’ll see you at Bethlehem Vegfest!