It's the Most Sinful of Seasons...Berry Season

These blackberries and strawberries have put a spell on The Hungry Vegan
Bear.  This weekend she has plans for these berrilicious morsels of goodness.
Return to The Hungry Vegan Bear to find out what kind of sinful surprise awaits.  

Comin' Up: Achy Breaky Artichokie's

Next week: Achy Breaky Artichokie's

The Hungry Vegan Bear could not resist this tempting artichoke...and a couple of the artichoke's friends.

Sprouts, in Culver City, had a produce sale and when fruits and veggies are up for grabs, The Hungry Vegan Bear puts her paws to the pavement and goes a runnin'.

Next week, The Hungry Vegan Bear will share one of her favorite recipes that is sure to delight, especially with summer around the corner, the BBQ crowd itching to kick start their grills.

This refreshing spin on one of The Hungry Vegan Bear's favorite summer veggies is very filling and has a tendency to outshine any other vegetable on the table.

A Rumblin' In A Bear's Tummy

Often I'm asked, "Hey, Vegan Bear, what is your favorite vegan restaurant?"  

Which I comply, "um...all of em'."  

Hey, I'm a bear.  A hungry bear.   I just go with where my belly leads and my paws take me, but if I truly analyze my bear habits then I would have to say that I'm more often clawin' open the doors to Veggie Grill in El Segundo.  Don't get me wrong, I can't keep my paws off those yummy cupcakes at Native Foods Cafe (prefer the vanilla...yup, I'm easy) or the coconut cream pie with chocolate at Real Food Daily-both restaurants are top notch.  

My only issue with NFC and RFD are their prices have risen considerably over the years and it's kind of a turn off, a bear can only afford so much, which means that I don't even bother with an appetizer or dessert.  As a price conscientious bear I find myself spending more of my meal times at VG.

VG has changed their menu in the past month or so to include new entrées.  I tried the crab cake sandwich, which was okay, but I think it could be improved if they tossed the bun and added two more of the cakes on the plate.  Again, bear.  Meh, with the bun, it's filler compared to what's in between the bread.  And they also have a few new side options.  A couple of my bear buddies tried the cauliflower-mashed potatoes and when I swiped a scoop, I discovered a unique option to mashed potatoes.  When it comes to the appetizers, I'm a push over for the BBQ wings, they're a bit messy and tangy, but totally worth the mouthgasm. 

Overall, VG wins me over, not only because of the good eats and reasonable price, but because they have a great staff, too.

Kick Ass Kale Chips

These spicy kale chips are a delightful change from potato chips.

Ingredients

1/2 bag of kale*

1/2 tsp. canola oil

pinch of salt

red pepper

Tools

flat baking sheet

strainer

salad spinner or dish towel

Take the kale and snap off some of the larger stems and veins.  Then wash the kale thoroughly and  either lay flat on a dish towel and pat it dry or use a salad spinner-a resourceful tool when it comes to kale-it's quick, easy, and reduces the wait time.

During the drying phase, pre-heat your oven to 325℉.

After the kale is dry, place is flat on a baking sheet.  Then drizzle in the canola oil, add a pinch of salt, and, because I really enjoy spicy chips, sprinkle a liberal amount of the red pepper.  Proceed to massage the oil and dry ingredients together. 

Bake the kale about 12-15 minutes.  This depends on two things: 1) How quickly your oven bakes and 2) How crispy you like your kale.  I'm a bear so, I like my kale extra crispy, so I usually bake it longer.

And, if you're feeling adventurous, shake some sesame seeds on top or sliced almonds for added protein.

*I'm partial to Trader Joe's pre-chopped kale, but if you're lucky enough to have a farmer's market nearby then, by all means, buy fresh kale.  A few weekends ago I stopped in at the Irvine Farmer's Market and purchased a beautiful bundle of purple kale for a couple dollars.

Who is The Hungry Vegan Bear?

1999 Class Photo
of The Hungry Vegan Bear

The Hungry Vegan Bear is originally from the Dairy State!

Yes, that's right she is a Wisconsin expatriate who now resides in Southern California.  This may come as a shock to many of you, but The Hungry Vegan Bear used to hunt other wildlife and fish...a lot.   Eventually, she realized her high cholesterol and weight was becoming a problem.  So in 1999 she became a vegan in hopes of controlling her bear belly and reducing her LDL levels.

Granted, The Vegan Bear still loves food and beer, which is what prompted her, over the years, to develop some of her own recipes and alter several carnivore dishes.   She gladly shares these creations with her vegan, vegetarian, and carnivore friends.

The Vegan Bear invites you to enjoy the upcoming recipes.