Google+

Bake and Destroy: The Deep End

Natalie Slater

photo by Sean Dorgan

I just got home from the Sustainable Foods Summit in San Francisco and I’m scooting off to the Social Media Strategies Summit in Las Vegas in a few days but I did manage to squeeze some fun into my few days at home.

Since Morrissey canceled on us again (get well soon, Moz!) I spent Saturday morning shooting photos for my book with Sean Dorgan. The morning started out disastrously - I won’t get into it, but let’s just say six dozen cupcakes down the drain – but I had Melisser from Cruelty-Free Face on hand to do my make up, Tressa Slater from Salon Tress fixin’ my hair and a certain international playgirl standing by to snap Instagram photos of the whole thing – so how could I lose?

The next day, after a late night of vegan eats at Karyn’s on Green, I braved the sleet and snow to pop into my friend Chris‘ podcast, The Deep End. We took some questions from listeners and gabbed about friendship, dating, and how blow jobs are similar to my favorite Thai dish. (For serious!) Anyway, if you care to listen you can download the episode right here.

If you decide to listen in, come back here and let me know what you thought. I have a few items to give away courtesy of the deadXstop publishing corporation, I think you might like ‘em.

 

Posted in BLOG, interviews, Media, More | 3 comments

Bake and Destroy on Wrestling With Depression + Vaguely Asian Kale Chips

A few weeks ago I had an opportunity to sit down with Marty DeRosa of Creative Has Nothing For You, $5 Wrestling and, of course, Wrestling With Depression. I’d just listened to his interview with Colt Cabana, so I knew I was in for some serious self-reflection. We talked about growing up weird, coping with death, and why all pro-wrestlers should stop body sculpting and start being more like Arn Anderson.

You can listen to my interview on Wrestling With Depression.

I also know it’s been a while since I posted a new recipe, and I do apologize for that. I’m hard at work on Bake and Destroy: Good Food for Bad Vegans and that’s been distracting me from the blog. But I have two pieces of good news for you: One, my photographer for the book is Celine Steen of Have Cake, Will Travel. Her photography is gorgeous and I’m honored to have her not just photographing, but actually cooking my recipes and styling them as well! And two, I’m going to post a new recipe right now!

Celine is working on some shots this week, and last night we were laughing that kale chips are just ugly, there’s no getting around it. So while you probably won’t find any shots of them in my book, you will find several recipes for making them so good you’ll forget all about Doritos. (Well… maybe.) So please accept this recipe as an apology for neglecting you. I promise it will be worth it when the book comes out!

Bake and Destroy on Wrestling With Depression + Vaguely Asian Kale Chips Recipe

Kale chips are ugly, please enjoy this photo of Arn Anderson.

By BakeandDestroy Published: October 30, 2012

  • Yield: 6 Servings
  • Prep: 15 mins
  • Cook: 30 mins
  • Ready In: 45 mins

If you're new to kale chips, this recipe is a great place to start - lots of flavor so even die-hard green vegetable haters will give them a try. If you can’t eat the whole pile in one shot store them loosely covered on your countertop to keep them crunchy for a few days. (As I said, kale chips aren't photogenic, so please enjoy this picture of Arn Anderson.)

Ingredients

Instructions

  1. Wash your kale, then tear out the stems and rip into bite-sized pieces (about the size of a potato chip). Allow the clean kale to dry completely.
  2. Heat your oven to 200 degrees F and line two baking sheets with parchment paper or Silpats. In a small bowl combine chili powder and lemon pepper and set aside. Toss kale with vinegar, oil and lime juice, then gradually add the dry spice mix. Make sure each leaf is coated in spices. Add garlic, ginger and sesame seeds, and give it a quick stir to evenly distribute.
  3. Spread the kale in a single layer on lined baking sheets - you might need to scrape some ginger and garlic pieces from the bottom of the bowl. Place the kale in the oven, and prop the door open - bake for 10 minutes, and check on the progress. Rotate sheets if necessary. Keep baking in 10 minute increments until the kale is dry and crispy. 20-30 minutes.

    WordPress Recipe Plugin by ReciPress

    Posted in BLOG, interviews, Media, More, Recipes, Savory Stuff, Vegan | 2 comments