VeganMofo

{Review} Alive & Radiant Kale Chips

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This week I have been snacking like crazy, probably because we haven’t done any real grocery shopping in a few days and our CSA is starting to die down. My favorite snack of the week has been these Alive & Radiant Kale Krunch (Chips).

Neil and I finished off all three bags within 48 hours of them being in our home and probably would have eaten more if we had them.

I am a lover of kale chips and I love to make my own but I am guilty for buying them every so often when I’m at the market especially now that there is a baby at home and not as much time to cook. Alive & Radiant Kale Krunch (Chips)have to be the best kale chips I have ever tried and I have tried a number of different brands. The packing kept the chips nice and crispy, the stems were all removed (problem I’ve faced with other brands) and they were nicely coated with delicious seasonings.

Alive & Radiant Kale Krunch (Chips) sent me their Kale Krunch Quite Cheezy, Kale Krunch Southwest Ranch, and Kale Krunch Cheezy Chipotle.  They also have a Tarragon Dijon,  Chokalet Chip, and Spirulina Orange Creamsicle which I am dying to try but I can’t find around here.

I really can’t choose a favorite of the flavors that I tried because they were all so delicious.  I know I sound like I am just talking them up because I was sent a free sample but honestly I love these and actually purchased all three flavors from our local market back in August so I have tried them before and would be raving like a lunatic even if they hadn’t sent me them to try. Get out to your local health food store and pick yourself up a bag right now; I promise you won’t be disappointed

What are your favorite kale chips? Have you tried these Kale Krunch chips? If yes what is your favorite flavor and who wants to send me some tarragon dijon? I’ll swap you something else!!

Happy World Vegetarian Day

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(image source)

today….

-today is World Vegetarian Day and kicks off Vegetarian Awareness Month

– today is the kick off for VeganMoFo; unfortunately I won’t be participating this year but I can’t wait to read others posts

get started…

– this month make a vow eat more vegetarian meals

-or even better yet why not try being vegetarian or vegan for the month? or maybe until dinner? do what works for you

get inspired…

– FatFree Vegan Kitchen

– Oh She Glows

– Daily Garnish

get in the kitchen…

–curry coconut roasted butternut squash

– apple walnut cake

how are you celebrating world vegetarian day?

will you take the vow to go vegetarian for the month?

{Recipe}: Apple Banana Muffins

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Last night I was in the mood to do some baking so I made oatmeal raisin cookies sweetened with maple syrup, raisins and applesauce, Agave Trailmix Cookies from Vegan Cookies Invade your Cookie Jar  and a new Banana muffin recipe I’ve been working on.  This muffin is tasty and filled with dates, bananas and apples and sweetened with a little agave. I also made a sweetened vegan  cream cheese to top these tasty muffins.  You can find the printable recipe over here.


Quick, Cheap and Easy Meal

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Today I am doing a Living Healthy on A Budget workshop and in preparation for the workshop I decided to make a quick, cheap and easy meal of chickpea-quinoa salad, tofu and squash with tahini sauce. What I loved about this meal was how easy it came together and how little work it was for me. It is also packed with nutrition and uber tasty.

Chickpea Quinoa Salad 

  • Prep Time: 10 minutes
  • Cook Time: 15-20 minutes
  • Servings: 4 (as en entree); 6-8 (as a side)
  • Cost per serving:~ $1.75 (Entree); ~$0.85-1.16 (side)

Ingredients:

  • 1 cup  organic quinoa, rinsed +2 cups water
  • 1/4 cup organic scallions, sliced
  • 1 small onion, diced
  • 1/2 bunch organic fresh parsley, chopped
  • 2 cups cooked or canned organic chickpeas, rinsed and drained
  • Juice of one lemon
  • 2 tablespoons extra virgin olive oil
  • Salt and Pepper, to taste

Directions:

  1. Add quinoa and water to a medium saucepan and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until liquid is absorbed.  Let stand 5 minutes.
  2. While the quinoa cools combine remaining ingredients in a bowl.  Add quinoa and stir to combine.  Season with salt and pepper to taste.

Roasted Delicata Squash

  • Prep Time: 5 minutes plus oven heating
  • Cook Time: 20-30 minutes
  • Servings: 4 (as a side)
  • Cost per serving: $0.63
Ingredients:
  • 1 medium delicata squash; washed, halved, seeds removed and sliced into half moons
  • salt and pepper, taste

Directions:

  1. Pre-heat an oven to 350F.  Line a rimmed baking sheet with parchment paper
  2. Place the delicata squash slices on the baking sheet and season with salt and pepper. Bake for 20-30 minutes until fork tender.

Baked Tofu

  • Prep Time: 2 minutes plus oven heating
  • Cook Time: 25 minutes
  • Servings: 4 (as a side)
  • Cost per serving: $0.55
Ingredients:
  • 1 block extra firm organic tofu, drained and cut into 4 large triangles
  • 2 tablespoons organic shoyu

Directions:

  1. Pre-heat an oven to 350F.
  2. Place the tofu in an 8×8 baking dish, prick with a fork and evenly our over the shoyu.
  3. Bake for 25 minutes, flipping after 15 minutes.

Tahini Sauce

  • Prep Time: 5-10 minutes
  • Servings: 4 (as a side)
  • Cost per serving: ~$0.60
Ingredients:
  • 1/2 cup organic chickpeas, rinsed and drained
  • 2 tablespoons tahini
  • 2 tablespoons nutritional yeast
  • Juice of 1 lemon
  • 3 tablespoons water, add more water if you would like a thiner consistency
  • salt and pepper to taste

Directions:

  1. Place in a blender or food processer and process until smooth.

Total Cost Per Serving: $2.63

(4 complete meals plus 2 extra sides of chickpea-quinoa salad)

Care Package Swap Goodies

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It’s that time of year again! The Care Package Swap is in full swing and I just received my package from Kaycee of Vegan Machine. Kaycee sent me an amazing package of wonderful goodies take a look.

Homemade Bath Salts and Some really amazing soap with flower petals

Spices, Stuffing and Tea

Ginger Slices

Dr. Bronner's

Fruit bars and Lara bars

Measuring spoons, rosemary, mini-colander and CVL little frame

Chocolate PB, Chocolate Mint "Chips" and Chocolate Tea

Sweet Potato Tortilla Chips and Homemade Salsa- BOTH SO GOOD

I want to thank Kaycee for all the wonderful goodies and if you ever have the opportunity to try her salsa do so it is amazing!

Recipe: Giant Beans in Tomato Oregano Sauce

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Last week during my Eating for Energy workshop a few participants got to talking about their favorite beans and one gentleman said how much he loved to make his beans in his slow cooker.  I thought that this sounded like a really great idea and decided to try it out myself.  I picked up these giant organic dried fava beans at the market on Saturday and decided to make a dish inspired by this dish Neil and I had a few years ago at a tasty Greek restaurant in Ft. Lauderdale, Florida.  The dish was made with giant white fava beans and had a tomato sauce with spices.  My recreation may not have been authentic but it sure was tasty!

Giant Beans in Tomato Oregano Sauce

Ingredients

Yields 6-8 Servings

  • 1.5 cups dried fava beans
  • 2 cups water plus more for soaking
  • 1-28oz can of crushed tomatoes
  • 2-3 garlic, sliced
  • 1 large onion, sliced
  • 1 teaspoon dried oregano
  • salt and pepper to taste
Soak the fava beans for 8-12 hours, changing the water once. Once they a finished soaking drain and rinse; place in a slow cooker with the 2 cups of water and the crushed tomatoes.  Cover and turn onto low for 6 hours.  After 6 hours, add the garlic, onion, oregano, salt and pepper; stir and cover and allow to slow cook for 2 more hours or until the beans are tender.  Serve with your favorite whole grain or with whole wheat pita.

Dining Out: A Single Pebble

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Whenever fellow vegans are visiting Vermont I always suggest my favorite vegan friendly restaurant-A Single Pebble. The Hubz and I went for a Saturday lunch a few weeks ago and it was just as good as I remember (it’s been a few months since we last went). The other thing I love is that at lunch everything is less expensive but you still get a ton of food- we ended up taking half of ours home with us.

Our favorite dishes: Vegan Buddha’s Beef (request vegan), Mock Eel, Double Garlic Broccoli, Vegan Dry Fried Green Beans (request vegan) and Vegan Dan Dan Noodles (request vegan).

Chrysanthemum Tea

Vegetable Potstickers

Vegan Chow Fun Noodles

Mushrooms with Sesame Sauce

Double Garlic Broccoli