Save the Kales’ Chickpea Strawberry Summer Salad #SaladFest2013

by Jaime K, founder of Save the Kales!

This salad was born from one of those days when you’re almost out of groceries and picture-31need to eat lunch, resulting in a raid of the fridge and pantry. Isn’t that how the best meals are created?

I took a basic chickpea salad and added some in-season fruit for more bulk, and the combination of bright lemon, earthy chickpeas and sweet strawberries has made this salad a weekly staple in my home. And it’s a simple, everyone-friendly dish to take to summer picnics and BBQ’s.

Bean and fresh herb salads have become some of my favorite easy, inexpensive healthy recipes.

I don’t think you can go wrong with nearly any combination, and can turn them into warm dishes in cooler months. Take a peek at my Greens and Beans dish, with roasted collards and tomatoes and cannellini beans.

[Ed. Note: Watch Jaime cook this recipe on the TV show Steelstacks Live! right HERE.]

save the kales strawberry chickpea salad

Chickpea Strawberry Summer Salad
Servings: 6-8
Time: 5 minutes

  • 2 cans of chickpeas (or about 3 cups cooked)
  • 1 cup sliced strawberries
  • Extra virgin olive oil, enough to coat salad lightly
  • About 1/3 cup chopped flat leaf parsley
  • 1 bunch scallions/green onions, chopped
  • 1.5 tablespoons dried mint
  • Juice of 2 medium lemons
  • Sea salt and fresh cracked pepper, to taste

Directions

Add the chickpeas and strawberries to a mixing bowl. Coat lightly in olive oil. Add remaining ingredients and mix. DONE! EASY!

You can garnish with some whole strawberries or parsley sprigs to make it look extra beautiful.

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Jaime K is the host of Save the Kales!, a vegan cooking and lifestyle TV show airing in Eastern Pennsylvania (and coming soon to the West Coast). Her award-winning blog, Save the Kales!, inspires readers through self-reflection, creativity, vegan cooking, community activism, and an optimistic perspective. In addition, Jaime is a freelance writer and Certified Vegan Lifestyle Coach living in Bethlehem, Pennsylvania with her rescued animals, boyfriend, and ever-growing book collection.

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Sarah Kagan’s Kohlrabi, Carrot & Apple Slaw #SaladFest2013

You know those times when you just want to sit down and eat the whole bowl img_58662of something. It’s that bottomless pit syndrome, that little nagging in your jaw that begs you ‘up down up down’… a case of the ‘noshes’ as I like to call it.

It also comes as no surprise that the desire to eat forever usually strikes when something sweet [dark chocolate, chips, popcorn, and swedish fish to name a few] hits your lips. And while those little red fishes taste oh so good going down, they don’t usually leave you feeling great at the bottom of the bag.

This slaw is my new go-to eat-the-whole-bowl food. You most likely already have all the ingredients in your fridge, and it comes together in minutes leaving you with little time to be distracted by other things [like the bag of Snap Pea chips you bought yesterday].

The kohlrabi satisfies the need for something to crunch on, and the apples and raisins add a natural sweetness. Not a drop of oil in site, this quick slaw is perfect for cravings, hot summer days, lazy afternoons, and any time in between.

sarah kagan slaw

Kohlrabi + Carrot + Apple Slaw
Servings: 4 [unless I’m there.. in which case maybe 1.5]
Time: 15 minutes

  • 3 carrots, peeled and grated
  • 1 apple, cored and grated
  • ½ kohlrabi, skin removed and sliced thinly
  • ¼ c. raisins
  • juice of ½ a lemon
  • 1 t. honey [add more or less depending on the sweetness of your apple]

Directions

Grate the carrots and apple.

Slice the kohlrabi into thin matchsticks, and then cut into little pieces.

Add a handful of raisins. Add lemon juice + drizzle with honey.

Toss well to combine.

—–

Sarah moved to Brooklyn last fall and currently serves as the Director of Wellness Food Education for Butter Beans Kitchen, where she teaches tiny tots the joys of getting messy in the kitchen. You can follow Sarah’s kitchen chronicles on her blog, www.beyondthebatter.org, or spend some one on one time with the girl behind the batter at a private cooking class or party. From pancakes to tier cakes, Sarah loves all things food related, and she loves sharing her passion with others.

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Free Up Your Fridge Frittata

You know that moment when you realize you have about five foods in your fridge that are on the fritz and you have no what what to do with them?  You don’t want to waste them, but if you don’t act fast they’re all going to end up dying a sad veggie death…

We’ve been there too!  So we created the ultimate Cooking Camp solution – Frittata-fy them!

That’s right, free up your fridge by taking all your leftovers, whether they be random ingredients or leftovers from another meal, and give them a masterful makeover by putting them all together in a simple frittata.

If you want to make this recipe uniquely your own check out the Health Cooking Basics Cookbook for 5 stellar (yet simple) ingredient swaps.

free up your fridge fritatta

Free Up Your Fridge Frittata
Total Time: 35 mins
Servings: 6-8

  • 10-12 large eggs, whites and yolks separated
  • 2 garlic cloves, minced
  • 1 onion, finely diced
  • 2 cups baby spinach leaves (or any leafy greens)
  • 1⁄2 cup cherry tomatoes, halved OR ANY VEGGIES YOU HAVE!
  • 2 teaspoons sea salt
  • 1⁄2 teaspoon black pepper
  • 1⁄4 cup fresh herbs like parsley, basil, cilantro or sage or 2 teaspoons dried herbs like Italian Seasoning or herbs de Provence

Directions

Preheat oven to 350 degrees F. Separate egg whites and yolks into separate bowls. Beat egg whites in a mixing bowl until frothy. Then whisk in egg yolks to combine. Add salt, pepper and 1⁄2 the herbs then stir. Set aside.

In a 10-inch nonstick, ovenproof skillet add olive oil and heat on medium-high. Add in the onion, season with salt and pepper and sauté until golden brown. Add in the garlic, spinach and remainder of the herbs. Continue to sauté until the greens have completely wilted.

Pour in egg mixture so that the vegetables and eggs are distributed evenly throughout then drop in the tomatoes, cut side up.

Let cook undisturbed for 5-7 minutes or until the edges are set and just getting brown, but the interior part is still slightly wobbly when you shake the pan.

Put the entire pan in the oven and cook for another 10-12 minutes until the frittata has set completely. Take out of the oven and allow to cool in the pan for 10 minutes. Slice into wedges and serve.

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Recipe: White Bean Hummus

Who doesn’t love hummus?  It works as a dip or spread, heck, we even throw a dollop on our veggies and grains!  The problem?  All those store bought ones are full of chemicals preservatives.  Did you know that making hummus at home only takes 5 minutes?  Yup!  Follow our basic recipe and feel free to switch up your bean from time to time.  No need to stay in the garbanzo box.  Branch out, friends!  Try it with cannelini beans and let us know what you think in the comments below…

HCC White Bean Hummus

Servings: 4-6
Total time: 10 minutes

  • 1 can of white beans (cannellini or garbanzo beans)
  • ½ lemon, juiced
  • 2 tablespoons tahini (optional)
  • 2-3 cloves garlic
  • 1 teaspoon salt
  • 1/3 cup water
  • Olive oil (to taste or desired consistency)


Directions

Put beans, lemon juice, tahini, garlic and salt in a blender or food processor and mix well, slowly adding in the water then olive oil until creamy.

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What’s the deal with: Tempeh

And if you don’t know…now you know, campers!  Tempeh is without a doubt our favorite veggie protein source.  It is easy to prepare, lasts a month in the fridge (unopened), has a great texture and tastes freakin’ fantastic.

 
Watch this video for the full scoop on Tempeh, it will totally rock your world (or more specifically, your taste buds).
 
Know people who have been interested in eating less meat but still need their protein?!Click here to dish out the goodness that is tempeh …

 (Why so serious?  You’ll have to watch to find out…)

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