JL Fields is a vegan powerhouse! A friend to all with a powerful voice, she’s truly an inspiration and motivator, whether it comes to food, blogging, business or all of the above. We’re so excited to have JL sharing with all of us!
A LITTLE SUMTHIN’ ABOUT OUR FRIEND: Author of Vegan Pressure Cooking and co-author of Vegan for Her, JL Fields is a vegan lifestyle coach and educator, Food for Life instructor, co-creator of Real World Vegan Meal Plans, kitchen coach and personal chef, career coach, and a corporate consultant offering wellness training, brand representation, and strategic planning services.
JL’S HOLIDAY WISH: That we will all strive to “Be the change [we] wish to see in the world.” - Mahatma Ghandi
A CHARITY JL SUPPORTS: Our Hen House is a 501(c)3 non-profit organization that’s on a mission to “Change the World for Animals” through its multimedia productions, which include a weekly podcast and Brooklyn-based TV show.
To make a donation or to learn more about Our Hen House, visit ourhenhouse.org!
Onto your regularly-scheduled drool session over JL’s Vegan Marshmallow Jello Salad “Pie.” SAY WHAT?!?! Yes, you read that right: Marshmallow…Jello…Salad…PIE!! What holiday meal would it be if there weren’t pie!
This ain’t your aunt’s ambrosia deal…or is it, if JL’s your aunt? This take on a classic dessert just brought us back to the good ole days of just being kids! You know those days, when anything with marshmallows and whipped cream was AWESOME (and still is)! Thanks, JL!
Now add this to your recipe collection!
- 1 package strawberry Bakol Jel
- 1/4 cup chopped pecans
- 1/4 cup vegan marshmallows
- 1/4 cup dried cranberries
- 1/4 cup chopped jarred or canned peaches
- Whipped soy cream
- Prepare vegan jello according to directions. Pour into a glass pie plate.
- Chill for 15 minutes
- Mix the pecans, marshmallows, cranberries and peaches and let sit at room temperature while the jello is chilling.
- Remove jello from the refrigerator after 15 minutes and "drop" the fixings into the jello. Lightly press down into the jel.
- Return to the refrigerator and chill for another 90 minutes - 2 hours.
- Place a serving plate over the pie plate. Flip pie plate over. Add soy whipped cream and serve.
- Bakol Jel can be found at Amazon.com: http://www.amazon.com/Bakol-Dessert-Unflavord-Ounce-Pack/dp/B00H7GE0V0
- For jarred peaches, JL uses MM Colorado Ripe Peaches http://mmlocalfoods.com/products/western-slope-peaches-1
- For whipped soy cream, JL uses Soyatoo: http://store.veganessentials.com/soyatoo-whipped-soy-topping-p1733.aspx
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