Tag Archives: vegan

Smoked Paprika Kale Chips

Smoked Paprika Kale Chips | Pale YellowTrue story, I ate all of the kale chips over a 24 hour period and I felt it.  Kale may be a good thing, but too much kale is another story and I may have hit the too much kale limit.

Smoked Paprika Kale Chips | Pale YellowI couldn’t help myself!  The kale chips were super flavorful from the salt and smoked paprika and the ground cashews + nutritional added a delightful cheese-like element.  It’s hard to go wrong with a tasty, crispy, healthy snack.

Smoked Paprika Kale Chips | Pale YellowRight after I saw this recipe I visited an apple orchard with a huge farmer’s stand.  The kale caught my eye and I immediately knew what I was going to do with it when I got home.  I’m not a fan of curry, so I modified the original recipe to handle my favorite love – smoked paprika.  Make this healthy snack soon, just don’t eat it all yourself!

Smoked Paprika Kale Chips | Pale YellowOne Year Ago – Fudge S’more Bars

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Smoked Paprika Kale Chips

Adapted from Shutterbean

Yield – 1-4 servings

 

1 large bunch flat leaf (lacinato) kale

1/4 cup ground cashews

1/2 cup nutritional yeast

3 heaping teaspoons smoked paprika

1 teaspoon ground cumin

1 teaspoon salt

1/4 cup grapeseed oil

2 teaspoons maple syrup

  1. Preheat the oven to 325 ˚F and line 3 cookie sheets with parchment paper.
  2. Rip the stems out of the kale and rip into large-ish pieces.  Wash and dry completely.
  3. Grind your cashews and add them to a large bowl with the yeast, paprika, cumin, salt, oil, and syrup.  Whisk to combine.
  4. Toss in the kale and massage to coat evenly.
  5. Spread the kale in a single layer on the baking sheets.  Bake for 20-25 minutes or until the kale is dried and crispy but not burnt.
  6. Let cool before storing.Smoked Paprika Kale Chips | Pale Yellow
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Quinoa with Patty Pan Squash

Quinoa with Patty Pan Squash | Pale YellowThis recipe born out of creativity with a new vegetable I had never tried nor heard of, the patty pan squash.  As the wonderful man at the CSA pickup told me, think of a patty pan squash like a zucchini that holds it shape better.  This is a perfect description because it is a summer squash, but lacking much of the water zucchini and yellow summer squash have.  The flavor is pleasant and the texture divine.

Quinoa with Patty Pan Squash | Pale YellowLike all food that I don’t know what to do with, I decided to toss it in a quinoa salad for lunch.  The rest of  the ingredients for this particular quinoa dish were inspired by the garden at work and the remaining ingredients from my CSA box.  Fresh picked leeks?  Absolutely!  Spicy little peppers?  Of course!  Use up all the parsley?  Obviously!

Quinoa with Patty Pan Squash | Pale YellowI understand that this might not be the easiest recipe to replicate, but replication is not the only purpose of blogging.  Hopefully this recipe will inspire you to try out a new vegetable at the farmer’s stand or grocery store.  You can really do whatever you want as long as you are tasting as you cook and put in things you enjoy!

Quinoa with Patty Pan Squash | Pale YellowThis particular quinoa dish made a volume of epic proportions!  I had lunch all week and then some.  The leeks provided tremendous light-oniony flavor throughout the dish while the the patty pan squash provided such crunch and bulk.  A little pepper adds spice so your lunch is never boring and parsley adds freshness.  Overall, this is a healthful and tasty lunch to make your work weeks more bearable! Quinoa with Patty Pan Squash | Pale Yellow

One Year Ago – Hostess Cupcakes: Gender Reveal

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Quinoa with Patty Pan Squash

Pale Yellow Original

Yield – 7 lunch servings

 

1 cup quinoa

2 1/4 cup water or vegetable broth

1 cup fresh fava beans, optional

2 tablespoons olive oil

1 small onion, chopped

2 leeks, washed well and finely chopped

1 jalapeno, deseeded and finely chopped

3 small patty pan squashes, chopped

salt + pepper

1 cup loosely packed parsley, chopped

  1. Add the quinoa and water to a medium saucepan and cook until water is absorbed, stirring frequently.  When the water is about 75% absorbed, stir in the fava beans to cook them.  Once cooked, turn off the heat and set aside.
  2. Add the olive oil to a large saute pan and heat.  Add the onion, leeks, and jalapeno and cook until softened.  Add the squash and cook until softened.  Sprinkle liberally with salt and pepper.
  3. Add the cooked quinoa and stir to combined.  Stir in the freshly parsley.
  4. Enjoy cold, room temperature, or warm – I preferred slightly warm.Quinoa with Patty Pan Squash | Pale Yellow

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Strawberry Coconut Overnight Oatmeal

Strawberry Coconut Overnight Oatmeal | Pale YellowI got home from work today and had nothing important to do, yay!!!!  Now that my paper is finished, my summer is wide open!  It’s time for fun and ice cream sandwiches and jello shots, there are some good things in your future.  Vacation hangover finished.

Strawberry Coconut Overnight Oatmeal | Pale YellowYou know how I used to make you tons and tons of quinoa recipes?  Move aside quinoa, it’s overnight oatmeal time!  Forever and ever. Quinoa isn’t over, it just needed a time out for a few months.  Now that it is summer I really enjoy leafy salads instead of grain based salads with cooked vegetables; much needed in the winter, not so much in the summer.

Strawberry Coconut Overnight Oatmeal | Pale YellowNo worries my friends, I have some fantastic ideas for fall overnight oats including those with pumpkin spice and apple pie.  Those are fall flavors and I don’t want to rush, I’m way too into summer to rush into fall!  There maybe one more I might make, but an unhealthy, decadent overnight oatmeal.  Until then, you’ll have to make due with this delicious version that’s a little bit decadent.  Creamy coconut milk mixed with chopped strawberries and coconut flakes make a delicious treat (and mostly healthful) way to start your day!

Strawberry Coconut Overnight Oatmeal | Pale YellowTwo Years Ago – Cookie Crazy Cupcakes

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Banana Nut Overnight Oatmeal
Adapted from Lemon Blueberry Overnight Oatmeal
Yield – 1 serving, 16 ounces

1/2 cup old fashioned oats
2 tablespoons chia seeds
1 tablespoon honey
splash of vanilla extract
1/4 cup unsweetened coconut flakes
1/2 cup chopped strawberries
1 cup unsweetened coconut milk, I was decadent and used the sweetened vanilla version

  1. Add all the ingredients to a 16-ounce mason jar or other container.  Shake or stir to combine.  Make sure the honey and chia seeds become incorporated and don’t stick to the side.
  2. Cover and refrigerate overnight.Strawberry Coconut Overnight Oatmeal | Pale Yellow

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Banana Nut Overnight Oatmeal

Banana Nut Overnight Oatmeal | Pale YellowI wish they gave out awards for procrastination.  That way I could win an award.  I spent all Sunday, ALL DAY writing a six page paper.  I need to get faster.  I also took a 2 hour nap and made cocktails in the middle of the day…
Banana Nut Overnight Oatmeal | Pale YellowOr I need to stop taking classes in the summer.  Seriously, who starts graduate school in the summer?  It’s seems all the work is due right around holiday weekends like Fourth of July.  I’m just not in the mood to read or write or research.  It’s beach time, it’s calling my name!

Banana Nut Overnight Oatmeal | Pale YellowIn other procrastination news I took another nap after work today, a seven hour work day of researching animals and playing with baby chickens.  Tough life.

Banana Nut Overnight Oatmeal | Pale YellowNo matter how tough my life life, I always manage to throw together something for breakfast.  My new favorite food to the rescue!  I can add all the ingredients to a jar, shake it up and I’m done.  Breakfast ready to go!  And not just any breakfast, a healthy and delicious one.  I have one more overnight oatmeal for you and then I’ll be done, maybe!Banana Nut Overnight Oatmeal | Pale Yellow

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Banana Nut Overnight Oatmeal
Adapted from Lemon Blueberry Overnight Oatmeal
Yield – 1 serving, 16 ounces

1/2 cup old fashioned oats
2 tablespoons chia seeds
1 tablespoon honey
splash of vanilla extract
1 banana sliced
1 cup unsweetened almond milk
2 tablespoons chopped almonds (or nut of your choice)

  1. Add all the ingredients to a 16-ounce mason jar or other container.  Shake or stir to combine.  Make sure the honey and chia seeds become incorporated and don’t stick to the side.
  2. Cover and refrigerate overnight.Banana Nut Overnight Oatmeal | Pale Yellow

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Strawberry Rhubarb Ginger Popsicles

strawberry rhubarb popsicles | Pale YellowI made you popsicles.  It’s summer, popsicles are good in the summer! They are cool, crisp, refreshing, and moderately healthy; they are like ice cream without any guilt.  Well at least minimal guilt!  Fruit, a little sugar, a little ginger candy and we’re done.

strawberry rhubarb popsicles | Pale YellowHere is the problem – I still don’t like eating popsicles!  I won’t stop making them, I like popsicles in theory, but whenever I pull one out, I eat a few bites and throw the rest away.  I’m weird.  Just be warned, if you come over this summer I’m going to try and shove a popsicle in your face.

strawberry rhubarb popsicles | Pale YellowStrawberry + rhubarb is a classic combination.  I was looking for inspiration at Whole Foods and saw the beautiful rhubarb and figured I should make something with it; strawberry rhubarb popsicles seemed like a natural pairing for some summer popsicles.  Throw in some candied ginger because I’m a little out control in the bulk section, and we’re done!  The popsicles are fruity, slightly tart and slightly sweet, but totally refreshing.  It’s summer on a stick!

strawberry rhubarb popsicles | Pale YellowTwo Years Ago – Chocolate Malt Cupcakes

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Strawberry Rhubarb Ginger Popsicles
Pale Yellow Original
Yield – 7 popsicles (using this mold)

1/3 cup sugar
1 cup water
1 1/3 cups chopped rhubarb
2 cups chopped strawberries
8 pieces candied ginger
juice of 1/2 an orange

  1. Add the sugar and water to a medium saucepan, start heating on low.
  2. Chop the rhubarb and strawberries and add the the sugar syrup.  Stir and cook.
  3. Chop the candied ginger and add to mixture on the stove top with the orange juice.  Cook until the rhubarb is soft.
  4. Remove from the heat and allow to cool slightly.  Puree with an immersion blender or tool of your choice.
  5. Strain the mixture through a fine sieve.  You could skip this step if you want a pulpy popsicle, this would probably give you an eighth popsicle too!
  6. Pour into your popsicle molds leaving about 1/2” space at the top.  Cover and add the popsicle sticks.  Freeze.strawberry rhubarb popsicles | Pale Yellow

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Lemon Blueberry Overnight Oatmeal

lemon blueberry overnight oatmeal | pale yellowRemember when I spent the last three weeks writing about healthy eating and juice cleanses?  Remember me telling you about all the fun events planned in June and July?  Well the first fun event just wrapped up and I am in a tail spin.  Luckily I two days before the next big happening.  And please, this is not a complainant, I’m enjoying every moment of this crazy month!  I did spend three weeks preparing!

lemon blueberry overnight oatmeal | pale yellowMy mom, two aunts, and cousin stayed with me this past weekend and we had a blast on the beach, at Smorgsburg, seeing Rock of Ages, shopping ’till we dropped, and exploring NYC by boat, train, foot, and car!  I now know, my apartment can house five people.  It was fantastic to spend so much time with my family, I feel like I get so little quality time with family; just a dinner here and there.  Now my bucket is overflowing with family love!

lemon blueberry overnight oatmeal | pale yellowMy bucket is also overflowing with love for overnight oatmeal!  I know I’m late to the game, but I love the texture, flavor, and ease.  Toss all the ingredients in a jar the night before, shake, refrigerate, and eat in the morning. The combinations are endless.  I love that this recipe is naturally vegan and could totally be gluten free.  Plus it’s creamy, filling, and super tasty.  I think everyone should start adding overnight oatmeal to their breakfast rotation, it’s made a firm place in mine!

lemon blueberry overnight oatmeal | pale yellowOne Year Ago – Strawberry Cupcakes

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Lemon Blueberry Overnight Oatmeal
Adapted from Wonky Wonderful
Yield – 1 serving, 16 ounces

1/2 cup old fashioned oats
2 tablespoons chia seeds
1 tablespoon honey
zest of 1 lemon
juice of 1/2 lemon
1 cup unsweetened almond milk
1/2 cup blueberries, fresh or frozen

  1. Add all the ingredients to a 16-ounce mason jar or other container.  Shake or stir to combine.  Make sure the honey and chia seeds become incorporated and don’t stick to the side.
  2. Cover and refrigerate overnight.lemon blueberry overnight oatmeal | pale yellow

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Vegan Chocolate Strawberry Tarts

Vegan Chocolate Strawberry Tarts | Pale YellowI wanted to make a pie, so I searched my favorite pie cookbook for a recipe that struck my fancy.  I found one, but things didn’t quite work as  I expected.  The filling was all runny; the flavors were spot on, but the texture off.  Baking fail.

Vegan Chocolate Strawberry Tarts | Pale YellowHere is take two; four mini tarts instead of one large pie plus twice the amount of cornstarch.  Success!

Vegan Chocolate Strawberry Tarts | Pale YellowOreos are vegan, so a crust with Oreos and vegan butter is a breeze!  Cook some strawberries on the stove with a few extras until the mixture is thick and jam like.  Fill the crust.  To complete, whip up some coconut cream.  Vegan heaven my friends.

Vegan Chocolate Strawberry Tarts | Pale YellowThe tarts are sweet and large, each one easily serves two.  The filling is fresh and springy.  You’ll never miss the dairy and other artificial ingredients (just ignore the artificial ingredients in Oreos…).  Strawberries scream of Spring and they are front and center in this dessert.  Vegan chocolate strawberry tarts are one of those desserts that seem complicated, but is actually easy.  In other words, it’s tart time!

Vegan Chocolate Strawberry Tarts | Pale YellowTwo Years Ago – Black Bean Sliders

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Vegan Chocolate Strawberry Tarts
Adapted from Martha Stewart Pies and Tarts
Yield – 4  4” tarts (8 servings)

Crust
20 Oreos
3 dates
5 tablespoons vegan butter, melted

  1. Preheat to oven to 350 ˚F and generously grease your mini tart pans.
    Crush the Oreos into fine crumbs.  Blend the dates until a paste forms.  Mix the Oreos, date paste, and melted butter together until all the crumbs are moistened.
  2. Divided the crumbs evenly between the four tart pans and press firmly on the bottom and up the sides.
  3. Bake for 10-15 minutes until the crusts become firm.  Let cool completely on a wire rack.

Filling
1 quart strawberries
1/4 cup + 2 tablespoons sugar
1/4 cup unsweetened cranberry juice
1/4 cup cornstarch
generous pinch of salt

  1. Take half the strawberries, core them, and chop them up.  Add the chopped strawberries, sugar, juice, cornstarch, and salt to a medium saucepan.  Cook and smash the mixture until it thickens into a paste.
  2. Slice the remaining strawberries and add the strawberry paste mixture.  Turn off the heat and allow to cool slightly.  Add to each tart and smooth over the top.  Freeze for several hours.

Finishing
1 can full fat coconut milk, Thai Kitchens Organic
2 tablespoons powdered sugar
splash of vanilla
Oreo halves and extra strawberries for garnish

  1. Separate the solid coconut cream from the liquid.  Add the coconut cream to the bowl of a stand mixer with a paddle attachment and beat until fluffy.  Beat in the powdered sugar and vanilla until well combined.
  2. Remove the the tarts from the freezer and from the little tart tins.  Add the whipped cream to a pastry bag with a star tip and pipe a dollop on each tart.  Garnish with Oreo halves and more strawberries.
  3. Store in the fridge and try to eat within 24-hours, the crust gets soggy.Vegan Chocolate Strawberry Tarts | Pale Yellow

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