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!

NEW VIDEO: Healthy Sweet and Sour Broccoli with Pineapple

I’ve been doing this thing where almost all the groceries I buy lately are fresh produce, usually not knowing what I’ll do with any of it until I get home and start putting things together. It forces me to cook with more veggies since not using them means they go bad (goodbye, money!), and it encourages me to rely on the true flavor of the food and using spices.

I do eat pretty healthy, but have always still indulged in less-healthy options. However, eating a diet that is at least 70% veggies has not only been delicious and fun but helped me lose some weight and helped my occasionally-problematic skin clear up. Win-win-win.

This recipe is incredibly simple and has a really impressive flavor.  It’s also really easy. If you can chop, mix stuff in a bowl, and take something in and out of an oven, you can do this. It also only takes about FIVE MINUTES (not counting cooking time, which you can use to watch cat videos on Youtube).

Here’s the video!

Extra-super-special thank you to Matt and Sarah ofLehigh Valley Mirror for making a beautiful video. I’m excited to say I’m going to work with them at least once a month to make more cooking segments! You absolutely MUST check out their websiteevery week (updated on Wednesdays) for videos of 100% local businesses, artists, musicians, retail shops, and events.

Sweet and Sour Broccoli

  • 3-4 heads of broccoli florets (or estimate equivalent amount of pre-cut florets)
  • 1 cup fresh pineapple cut into chunks (use canned if you must!)
  • 1-2 cloves of garlic, grated
  • 1-inch piece of fresh ginger, grated
  • 2 Tbsp. agave nectar
  • juice of 1/2 an orange
  • 2 Tbsp. soy sauce, tamari sauce or Bragg’s liquid aminos
  • 2 teaspoon. chili paste (optional)
  • 1-2 Tbsp. olive oil

Add the broccoli and pineapple to a large mixing bowl.

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In a small mixing bowl, add remaining ingredients for the sauce. Add sauce the broccoli and pineapple and mix. Put coated veggies into a baking dish, and put in oven at 350 degrees for 20-25 minutes.

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Broccoli will start to brown a little on the top, and that’s when it’s done! Dish over your favorite whole grain or rice. Top Enjoy!

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*You can certainly add more veggies to this (red peppers would be great), or a protein like tofu or tempeh. Mmm.

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Did I mention you should check out Lehigh Valley Mirror?

NEW VIDEO: 5 Step Butternut Squash Ravioli

Let me begin by briefly telling you about the new project this video became a part of. Lehigh Valley Mirror is a new website run by the amazing (I mean it, they really are) Matt and Sarah of Post Sputnik.

(These are the same folks that filmed and edited our submission for the It Gets Better project. The heartwarming video for that can be seen HERE.)

LV Mirror is a website with weekly updates that focus on highlighting 100% local events, independent businesses, people making positive impacts on the community, a love of the arts, etc. But check it out: everything is brought to you in short web videos! Sort of like a blog you can watch. 

The current week, which will be up until this Wednesday, features one of the best bookshops in the area, Blind Willow in Emmaus, PA, and a phone interview with none other than musician Dr. Dog (who is playing a show here in the near future).

I feel so lucky to be on the same roster this week as the FOOD feature! Here’s the video with the recipe to follow.

5 STEP BUTTERNUT SQUASH RAVIOLI

INGREDIENTS:

  • 1 butternut squash, small
  • 1/3 cup vegan parmesan cheese (make your own or buy something like this)
  • 1/3 cup panko crumbs (or plain bread crumbs if you don’t have panko)
  • 2 Tbsp vegan butter (Earth Balance brand is the best!)
  • 1 pack premade wonton wrappers or rice noodle wrappers (*** Note the ingredients, some contain eggs.)
  • small cup with clean water
  • more vegan butter for sauteeing
  • 1 bunch fresh sage
  • salt to taste
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Spray a baking ban with nonstick spray, and preheat oven to 350 degrees. Cut squash in half lengthwise, and put on the pan cut side down. Bake until soft (could be 30-45 minutes), and skin starts to brown a little. Take out of oven and allow to cool.
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Peel the skin off the squash, you can use your hands, and put the squash in a big mixing bowl. Mash with a potato masher. Add the vegan parmesan, panko crumbs and butter substitute and mix. Add salt to taste.<div class=’clear’>&nbsp;</div>
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Get your wonton wrappers ready! One at a time, lay a wrapper down on the work surface. Put a small spoonful of the squash mixture in the middle. Brush the edges of the wrapper lightly with water. Fold into a triangle, and press the sides well to close. Make as many as you’d like!
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*At this point, you can take the uncooked raviolis, dust them in flour, and freeze them until you are ready to use them. DO NOT pile them on each other and put them in the fridge. It will turn into a giant blob. A delicious blob, but a blob nonetheless. I learned this the hardway two Thanksgivings ago, woopsies.
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Drop raviolis into a pot of boiling water. They only need to boil about 4-5 minutes. Stand watch or they will get much too soft and fall apart!
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In a pan, heat more vegan butter and tear off pieces of fresh sage. (Tear the sage by hand, don’t use a knife, this prevents browning.) Place the raviolis in the pan, careful not to have them touch or they will stick together. You may have to do this in batches.
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Depending on how long you heat the ravilois, they will stay soft or get crispy. Cook them as long as you want! Garnish wish fresh sage to make it look pretty.
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THANK YOU Matt & Sarah, everything you touch turns to instant perfection! We love Lehigh Valley Mirror! <div class=’clear’>&nbsp;</div>