Kale chips are what dehydrators are for, and dehydrators are what kale is for, and there’s an infinite loop in the works here that actually does have an end, which is IN MY BELLY!

Seriously, kale chips are crazy delicious, and we make them with a tahini and nutritional yeast-based coating that also works well in stir fries (though not in hummous, as I discovered.)

Download the recipe [PDF]

You know what I say a lot, apparently? “I’m going to get to that in a bit.” Sometimes I mean “in the post about this video.” So when I say you can do this without a dehydrator, I mean, in theory, you can use your oven with the door open at the lowest setting. Try using parchment paper instead of teflex sheets in this case.

We’re back! This week we’re not doing a recipe, but we are going over how to use a valuable piece of the modern kitchen arsenal: the pressure cooker. This thing makes dry beans a real possibility, with 10 minute cooking times instead of the 1-2 hours you’d spend boiling them in a regular pot, which means you save time over cooking dry and money/space over cans!

What do you use your pressure cooker for? How do you like our new “kitchen studio”? What’s next on your “I need to figure this out” list? Let us know in the comments!

Sorry for the delay, but as you can clearly see, I needed to get my hair just right! In this eposide, we go through a raw recipe that could also be used as a spread or sandwich filling if you don’t dehydrate it.

Ingredients:

• 2 cups soaked almonds
• 4 stalks of celery
• 1 carrot
• 1/2 cup dulse
• Juice of one lemon
• 1 red pepper
• 1 tbsp paprika

Combine everything in a food processor or Vita-Mix. Place spoonfuls of mixture on teflex sheets and dehydrate for 6-48 hours, depending on desired crunchiness.

Host: Jason
Edits: AngelA
Music: Paddington

This is the cookie for people who can’t decide on anything, like your host, for example: peanut butter oatmeal raisin chocolate chip. If we put anything else in, we’d legally have to change the name to trail mix.

3 tbsp ground flax seeds
5 tbsp water
3/4 cup sugar
1/2 cup whole wheat flour
1/2 cup white flour
1/2 cup carob chips (or non-dairy chocolate chips)
1/2 cup raisins
1 cup oatmeal
1/2 cup vegan margarine
3/4 cup peanut butter
1/2 tsp vanilla

Preheat oven to 375 degrees

Combine flax seeds with water in a small bowl and set aside

Combine dry ingredients in a large bowl and mix

Add wet ingredients, including flax mix

Mix until all dry ingredients are absorbed into the mix

Roll into balls and place on cookie sheet

Bake for 7-12 minutes, depending on size of cookies

Host: Jason
Edits: AngelA
Music: Paddington

Most raw recipes I see need a lot of planning so you can soak your nuts (heh heh) in advance and whatnot, but this one can be prepared in a hurry. It tastes better after sitting for a few hours, but it’s still pretty good fresh from the pan.

From The Complete Book of Raw Food: Healthy, Delicious Vegetarian Cuisine Made with Living Foods by Lori Baird and Julie Rodwell. Used with permission.

1/2 cup almonds
1 1/2 cups flaw seeds
1/2 cup pumpkin seeds
1 cup celery juice (or water)
1/2 red onion, minced
1 cup finely shredded carrots
4 cloves garlic, crushed
1 tbsp sage
1 tbsp rosemary

Combine almonds, flax seeds and pumpkin seeds in a food processor and mix until it’s a big mess of powder.

Combine all ingredients in a bowl and stir well.

Press mixture into a loaf pan

For best results, let chill for 3 or 4 hours to allow flavours to merge

Host: Jason
Edits: AngelA
Music: Paddington

If you’ve got a party to go to ad you don’t want to arrive empty handed, these snacks can be made in a flash and will ensure you get invited to the next shindig, hootenanny or Congressional Subcommittee hearing.

Host: Jason
Edits: AngelA
Music: Paddington

Ange is back! Yay! If that’s not enough to start your day right all by itself, she’s going to show you how to make your own granola, because if there’s one thing people think vegans eat, it’s granola! Isn’t it about time you did your part for the cause?

Host/edits: AngelA
Music: Paddington
Runtime: 10:02

We’re back with a raw dessert and a new studio location! Isn’t raw food awesome? I think you can make this stuff anywhere, which fits nicely with our new plan to franchise the site CSI-style. That’s right, watch for Eazy Vegan: Oklahoma soon!

Host: Jason
Co-host: Misty
Edits: AngelA
Music: Paddington

Adapted from The Complete Book of Raw Food by Lori Baird and Julie Rodwell, presented with the kind permission of the publisher.

Runtime: 8:19

Do you like the big noodles? Then you’ve gotta get your butt to the lasagna district! Ange shows you how to do something with all that kale you keep buying because you heard so many nice things about it but can’t figure out how to cook.

Host/edits: AngelA
Music: Paddington
Runtime: 23:00

Download a PDF of this recipe.

It’s part 3 of our holiday extravaganza, and since the main course has been pretty much covered with tofu turkey (which was then pretty much covered with onion gravy), it’s time for dessert. Since the oven’s been booked, here are some macaroons that don’t need baking, but do need protection from roving snackers who wander through the kitchen this time of year!

Host/Edits: AngelA
Music: Paddington
Runtime: 10:22

Download a PDF of this recipe.