Tag Archives: vegan recipev

Guest Blogger: Earthgiven – Kale is the New Bacon

3 Aug

Kale seems to have reached the mainstream in terms of awareness. Our newest blogger Sarina, author of the blog Earthgiven, shares with us her favourite kale chip recipe. Here she is in her own words, “I’m passionate about delicious food and healthy, mindful living. I’m not a trained chef or expert on nutrition or homesteading. I’m just a newbie vegan wanting to explore ways I can be more self-sufficient, even living in a city with a small backyard in southwestern Ontario. I became a vegan in 2011 after many years as a vegetarian and I’ve never felt better. This blog chronicles my journey. Thanks for visiting.” Drop by Earthgiven Facebook page and say hello.

I wish I could take credit for that great line; it was Post Punk Kitchen’s facebook status the other day. But it makes a great introduction for a recipe about delectable, crispy, nacho kale chips!

These chips are the best things to ever come out of my dehydrator! If you don’t have a dehydrator, you could try these in an oven on low heat but I never got great results from kale chips in an oven; some pieces get burned, other pieces are soggy. From the dehydrator, these are perfectly crispy and crunchy, like your favourite potato chip.

A dehydrator doesn’t just pull moisture out, it intensifies the flavours of the ingredients while preserving all the nutrients. I have an Excalibur Dehydrator, bought from Upaya Naturals.

I tried kale chips at a health fair in April and was blown away by the taste. I didn’t have the recipe but knew it had red pepper, cashews and jalapeño. It was slightly too spicy for my taste so I decided to try to make my own jalapeño-free version. As my friend said when she sampled one of mine at the Upcylcing Party: “These taste like Doritos!”

Nacho Kale Chips
1 large bunch of kale (we like curly kale but any kind will work), washed and patted dry
1 red pepper

1 cup raw cashews, soaked several hours, then drained and rinsed (why soak nuts first)
2 cloves of garlic, minced
a splash of lemon juice
1 cup nutritional yeast
1 Tbsp olive oil
optional herbs and spices: 1/4 tsp chipotle chili powder, 2 tsp Italian seasoning, pinch of crushed chilies, dash of black pepper and 2 Tbsp fresh chives, finely diced
sea salt or Herbamare seasoning

You can adjust the seasoning to suit what you like and have on hand, but the red pepper, cashews, garlic, salt and nutritional yeast are the key ingredients. I had tons of chives in my garden, so I threw them in.

In a food processor or blender, combine all ingredients except for the sea salt/Herbamare seasoning and process until smooth. Cut tough stems off the kale and tear into chip-sized pieces.

Prepare to get messy. The cashew sauce gets massaged into the kale on both sides, so use your hands, then spread the kale pieces on dehydrator trays covered with Paraflexx sheets. Sprinkle with salt/Herbamare to your liking.

Dehydrate at 105 degrees for about 8 hours or all chips dry and crispy.

Kale chips coming out the dehydrator. I try not to eat them all!

Guest Blogger: Rubber Cowgirl – Enchillasagna with Cauliricotta

28 May

Our latest vegan guest blogger is Rachael, otherwise known as Rubber Cowgirl, with a recipe all her own.Here she is in her own words, “I have been Vegan for six years now! In 2006 I read the book Skinny Bitch and decided to take the plunge. I had considered it for some time; living vegan seemed the logical choice for my own health and the planet. Having examined the facts of factory farming and conventional agriculture, there was only one choice I could make. I became a healthier, skinnier, more compassionate person. Go Vegan today! We can change the world one bite at a time!” Please welcome Rachael!

That’s Enchilada-Lasagna with Cauliflower Ricotta. Specialty of the house! I can’t take the credit for inventing taco pie, but I did invent a vegan ricotta, and the name “Enchillasagna” is mine. It was such a hit with our friend Hopeless when he visited last fall, he asked me specifically to make it again.

To create this fabulous fusion one stacks layers of vegetables, beans and vegan cheeses between soft corn tortillas. The ingredients are up to you – whether you want to lean toward the lasagna style, with zucchini, fresh basil and marinara; or go the enchilada route with peppers, sweet corn and cilantro. Black beans and fresh tomatoes are a must, as well as my special Cauliflower Ricotta.

To make the Cauliricotta, purée one head of raw cauliflower in a food processor. Add olive oil as needed to blend. In a large bowl, mix the cauliflower purée with one 8oz package of vegan cream cheese, 1/4 cup nutritional yeast and salt to taste. It’s fluffy and creamy at the same time!

Gear and I made a HUGE batch that filled three baking dishes. Here are the ingredients we chose:

Marinara sauce
Corn tortillas
Black beans
Grape tomatoes, halved
Pineapple chunks
Sweet peppers, sliced in rings
Tomatillos, sliced in half-moons
Yellow courgette, sliced in 1/4″ thick roundsGreen onions, sliced in rings
Daiya pepper jack shreds

Cilantro, minced
Sliced avocado
Sliced mango
Fresh-squeezed lemon juice
– Preheat your oven to 375F
– Spread a few spoonfuls of sauce (marinara or enchilada) on the bottom of a deep baking dish.
– Cover the sauce with a layer of tortillas.
– Cover the tortillas with a layer of ricotta, yellow squash and tomatoes. Reserve a little of the ricotta for garnish. (Zucchini and sliced heirloom tomatoes are also great in this layer.)
– More tortillas. More sauce.
– Next layer is black beans and peppers and pineapple (or black olives) and onions.
– Sprinkle generously with Daiya.
At this point, you can decide whether or not you want a third layer. If you have enough veggies, throw some more tortillas on there and go for it!
Finish off with dabs of ricotta, a drizzle of hot sauce and any extra tomatoes.
Bake until the cheese melts and toasts a tiny bit, about 30 minutes.
Allow the Enchillasagna to cool a bit before slicing and plating, so that all the layers stick together. It will be hard to wait, because it will smell so good, so get your knife back out and slice up your avocado and mango garnishes. Sprinkle with minced cilantro (or basil), give a lemon a good squeeze over the whole thing and then…grab a fork!
I think I shall have to host more dinner parties! We fed four hungry people with one pan, and Gear and I feasted on leftovers for the next two days. It was so good!

A House Full of Health: Who Needs Cake When There is Pie!?

1 May
Please welcome back Marsha, blogger of A House Full of Health – who can resist pie indeed! Please read Marsha’s previous post here and follow her on Twitter here, while you’re at it, please do visit her FB page. Enjoy!

When I make cornbread I use some silken tofu and some egg replacer. If it’s just egg replacer the cornbread is not as fluffy and creamy. If I just use silken tofu the cornbread just falls apart. So, I use half of each. It works very well!

With this, I had practically a whole block of silken tofu left. I looked around the kitchen and found some other ingredients. Here is what I made.

Stuff you need:
I block of silken tofu (missing about an 1/8 of a cup is fine)
Small bottle (airline bottle) of hazelnut kahlua
10 oz semi sweet vegan chocolate chips (Trader Joe’s has vegan)
1 teaspoon vanilla extract
1 Tablespoon agave nectar
1 9 inch pie crust (Wholly Wholesome has a great whole wheat frozen pie crust)

What you need to do:
Bring a medium sauce pan of water to a boil. Half full or more of water is plenty. Lower to a simmer.

Melt the chocolate with the kahlua and vanilla in a metal bowl set on top of the simmering water. Mix frequently with a rubber spatula until melted.

Add the tofu, chocolate mixture, and agave nectar to a food processor. Blend until smooth, about 1 minute. Pour the mixture into the pie crust and refrigerate for 1.5 hours or until set.

For the pie crust, bake according to package directions (for a no bake pie)

I hope you enjoy this pie as much as we did! So good!!

Cheers and happy eating!