SAVE THE KALES: Episode 1, Tofu Factory. Vegan Cooking Show with Jaime K

Here it is! The first full episode! Wow!

In this episode, we go to the Fresh Tofu, Inc. factory. President of the company, Gary, tells us about how they got started (a vegan food truck in the 1970’s – this guy is awesome) and you can buy their products in and around Pennsylvania, and they also supply to some “high profile” NYC restaurants and businesses.

Then back at the kitchen, we make a Tofu Garlic and Basil “Ricotta” Pizza with Fresh Arugula and Lemon. PLUS my Sunday Morning Tofu Scramble — a true weekend staple in the Karpovich/Hill household.

Finally, our friend Johnny Gee from the blog Johnnysized joins us to share the meal and talk about how going on a plant-based diet has helped him lose over 70 pounds (to date, currently) and get off ALL medications.

You can find the recipes below.

RECIPES

BASIL “RICOTTA” PIZZA

  • pizza crust of choice, cooked
  • 1 block firm tofu, pressed
  • 1 bunch basil leaves
  • 3 cloves garlic
  • juice of 1/2 lemon
  • 1/2 cup nutritional yeast
  • salt to taste
  • fresh arugula
  • fresh lemon wedges to squeeze on pizza
  • fresh cracked black pepper

Have a pizza crust already cooked and ready to go!

Cut tofu into 1/2 inch thick slices, lay on a clean towel, and press with your hands to get the water out.

Put tofu in a food processor. Take all the leaves of a bunch of basil and add to the food processor, along with garlic, lemon juice, nutritional yeast, salt, and olive oil. Blend until smooth, stopping to scrape down the sides if needed.

Spread the mixture on top of the pizza dough. (Mixture and any leftovers can be put in the fridge for a few days.)

Drizzle olive oil on the pizza, then top with fresh arugula. Serve with a wedge of fresh lemon and guests can use it to add fresh lemon jucie to their own pizzas (or do this yourself ahead of time). Fresh cracked black pepper and some salt finish the dish.

.           .           .           .           .

SUNDAY MORNING TOFU SCRAMBLE

  • 1 block extra firm tofu, pressed
  • 2 small yellow or white onions, chopped
  • 1/2 red bell pepper and 1/2 green pepper
  • 1 cup mushrooms
  • 2-3 Tbsp Bragg’s Liquid Aminos(or tamari or soy sauce)
  • 1 Tbsp garlic powder
  • 2 Tbsp turmeric
  • 1 Tbsp dried basil
  • 1/4 cup – 1/2 cup nutritional yeast
  • garnish with fresh herbs or avocado slices

Press the water out of the tofu and set aside.

Cut up the onion, mushrooms and peppers and set aside.

In a large pan or skillet, heat up the onion and olive oil until onion is translucent, about three minutes. Add the mushrooms and cook for about three more minutes. Then add the peppers and cook for another 2-3 minutes.

Once veggies are cooked, use your hands to crumble the tofu into the pan. Add Bragg’s (or soy or tamari sauce), garlic powder, turmeric, and dried basil. Mix everything. Add nutritional yeast and mix again. Salt and pepper to taste.

Top with avocado or fresh herbs, and this can be stored in the fridge for several days and eaten as-is or as part of a sandwich, salad or burrito.

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Come back for Episode Two which will be on air/online in June! We go to a local community garden, give some hearty comfort foods a healthier vegan makeover, and learn more about The Bethlehem Food Co-op. 

If you’re interested in advertising on the show, send an email to postsputnik@postsputnik.com

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Nerves Before the Pilot Episode

Emotional Sunday.

I spent the afternoon at a baby shower for the producers (and editors and camera crew and director and assistant) of the show, and my heart was just so full at the thought of these two wonderful people, Matt and Sarah – one of those cool, creative, fun and constantly involved-in-everything-awesome married couples – bringing a baby girl into the world.

(Also producers of the show Lehigh Valley Mirror!)

Now it’s a few hours before the the pilot show airs for the first time, and my stomach has been in knots all day.

I can’t stop thinking about how this happened… how I got here, wherever “here” is anyway. Two and a half years ago, in the darkest time of my life, when I felt I had hurt people too much, done nothing but created a mess that could never be undone, felt like my existence in the world was causing more harm than good, and what was the point…

… something in my guts said, “Jaime. You are going to do something important. Please hang on. You’ll figure it out eventually. You will.”

I still don’t claim to have figured it out. Those closest to me know the amount of time I still spend trying to figure it out (bless their hearts), the worry and anxiety and fear that creeps in while trying to find a purpose and learning and getting better and wanting  everything to be good for everybody.

When I think of the people who have helped put this show together, I am beyond humbled. They could spend their time and energy on anything else — countless hours of editing, texts at 1am asking about graphics layouts, the first episode surviving  amidst a production computer that totally crashed and died, hauling equipment around, setting up lighting, takes and retakes, finding the right music, money spent on software and groceries, etc…

To you all, thank you for believing in me enough to devote your skills, energy and friendship. Matt and Sarah; and Christian: you are the greatest bunch of people a girl could work with. If a day ever came when money was no object, I would see to it you are taken care of for the rest of your lives. This is just as much your show as it is mine. I love you and “thank you times infinity” is still not enough.

This is only the beginning!

The TV Guide channel. Kind of surreal.

–         –        –         –          –

Last year I went to a discussion panel on creativity at Lehigh University. A student in the audience raised his hand and said, “I want to make movies, but Lehigh doesn’t offer video production, so for now I’m majoring in English and I’ll study film when I get to grad school. What English classes should I take?”

As one person on the panel began to answer him, he was interrupted by another professor who stood up so assured and said (I’m paraphrasing):

“We live in a time when you don’t need permission from anyone.

You don’t need to wait til grad school. If you want to make movies, get a camera – buy one, rent one, borrow one – and make a movie. You’re in school during the week? Do it on weekends. You can’t get it done by yourself? Meet people who share your passion and help each other. You do not need to wait. You don’t need a class. You don’t need  four years of school and to graduate: those are excuses.

If my five year old son and his friends can grab our digital camera, turn it to the movie setting, make a video of them playing Cops and Robbers, upload it to Youtube and get a few thousand hits, all in one afternoon, YOU CAN MAKE A MOVIE.

Now go and make one.”

 –        –        –        –       –

I do hope you’ll enjoy the first episode of Save the Kales! Surely, there is still a lot to learn and I’m so excited to see how we’ll all learn and get better as time goes on. A lot of work and love went into this project, and seeing it in a tangible form… Wow. Now that I have this out of my system, I’m speechless.

Enjoy!

IT’S SHOWTIME(S): First Episode Airs this SUNDAY and Beyond

Well, well, well… I have a couple of dates and showtimes for the first episode of the show!

*The show WILL be online in two weeks

If you have RCN Cable, you can find the first episode of Save the Kales! this upcoming week on RCN Channel 4:

  • Sunday, May 6th, 9:30pm
  • Tuesday, May 8th, 11:30am
  • Saturday, May 12th, 6:30pm

It’s possible it’ll pop up other times, too, but those we know for sure. At some point it’ll go in the On Demand lineup and be available online indefinitely.

I Love Lucy moment at the tofu factory.

In the first episode, we go to a tofu factory, then head back to the kitchen to cook two dishes with this main ingredient: a tofu basil “ricotta” pizza with fresh arugula and lemon, and my Sunday Brunch Tofu Scramble. When it’s time to eat, we’re joined by Johnny Gee of the blog Johnnysized.com as he tells us about his transition to a plant-based diet that has allowed him to lose over 60 POUNDS and he is now OFF ALL MEDICATIONS. Wow!

Meeting on set of Episode 2 with Sarah, one of the producers!

We just finished the cooking segments of Episode Two, and it’s looking great!

Thanks for the support and encouragement, and check out the show when you get a chance!