Dasani ECOmmunity :: Leslie Durso

Archive for Dasani ECOmmunity

Kale Chips

By Leslie · Comments (7) · January 3rd, 2013

With 2012 behind us, it’s time to get healthy for 2013! My 2 recommended resolutions for this new year are 1) To eat smarter and 2) To cook more at home! When you cook at home you always know exactly what’s going into it and can control the amount of fat, salt, etc. Here is one of my favorite snacks to make at home.

It seems like kale chips are everywhere right now! They are such a crunchy, yummy snack! But to buy in the store you are going to spend a lot, so why not make them at home? It’s way fresher and way less expensive! Just watch how easy they are to prepare!

Crispy Kale Chips with Leslie Durso

Kale Chips

10 kale leaves, broken into bite size pieces

2 tbsp. extra virgin olive oil

2 tbsp. nutritional yeast

salt and pepper to taste

Preheat the oven to 350 degrees.

In a large bowl, massage the kale with the olive oil for about 60 seconds. Stir in the nutritional yeast and salt and pepper if you desire.

Lay the kale leaves on a cookie sheet lined with foil or parchment paper. Bake for 15 minutes or until crunchy.

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Happy New Year!

Comments (7)

Categories : Dasani ECOmmunity, featured, recipes

Chocolate Chip Pumpkin Muffins!

By Leslie · Comments (2) · November 10th, 2012

This my absolutely FAVorite Fall recipe! It has been in the family forever and when I veganized I found I liked them even more!! I hope you enjoy!

And check out my video on how these can make the perfect gift!

Harvest Pumpkin Chip Muffins

Makes 2 dozen

What you’ll need:

3 cups gluten free flour (I used Bob’s Red Mill Baking Flour) Or all-purpose, sifted

3/4 tsp. chia seeds

1 tsp salt

2 tsp baking powder

3 heaping tsp cinnamon

1 tsp. nutmeg

3 cups sugar

1 cup melted vegan butter (Earth Balance is my favorite)

1 15 oz can pure pumpkin

2 mashed ripe bananas (mash them well)

12 oz bag of dark chocolate chips or carob chips

What you’ll do:

Preheat oven to 350 degrees.

Sift the flour and carefully mix in the chia seeds, salt, baking powder, cinnamon, and nutmeg and set aside.

Mix sugar, butter, pumpkin, and butter in a large bowl with a hand mixer or in a standing mixer (kitchenaid) When incorporated, add the bananas.

Add slowly to the dry mixture to the wet mixture.

Stir in the chocolate chips.

Spoon into muffin cups (pretty full since they don’t rise much)

Bake for 30 – 35 minutes.

Enjoy!

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Comments (2)

Categories : Dasani ECOmmunity, featured, Muffins, recipes, Vegan

Vegan Creamy Butternut Squash Soup

By Leslie · Comments (0) · October 24th, 2012

I don’t know about you, but I love that it’s finally Fall in Southern California! Right around this time, I start to freeze and jar seasonal fruits and veggies to store up for wintertime so I can make delicious soups like this. Here’s a fun video on Dasani Facebook page showing you how!

Enjoy my easy-peasy Creamy Corn & Butternut Squash Soup – great as a make-ahead meal or a yummy Thanksgiving soup. By the way, the longer it sits the better the flavor develops.

Creamy Corn and Butternut Squash Soup
Serves 4
What you’ll need:
1 medium onion, diced
2 cloves of garlic, chopped
1 large butternut squash (about 1 lb.), peeled and diced
3 cobs of corn, kernels removed
4 cups vegetable broth
1 tsp. cinnamon
1/4 tsp. cayenne pepper (or more if you like the heat)
Salt and Pepper to taste

What you’ll do:
Drizzle about 1/4 cup olive oil in a large pot and set heat on medium. Add in the onions and toss. When they get soft after a couple minutes, add in the squash and garlic and a big pinch of salt and pepper. Stir and let sit while you take the kernels off the corn. Add the corn from 3 of the cobs to the pot along with the broth. Let simmer for 20-30 minutes or until the squash is tender.
Very carefully, transfer the soup to a blender and in batches puree and return to the pot. Season with the cinnamon and cayenne. Taste and season as necessary. Keep the soup on low heat.
Serve warm and you can swirl with some vegan yoghurt if you want to be fancy

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Comments (0)

Categories : Dasani ECOmmunity, featured, gluten free, recipes, Soup, Thanksgiving, Vegan

Apple Cinnamon Pancakes

By Leslie · Comments (4) · September 15th, 2012

Did you know that September is National Breakfast Month? Let’s celebrate by making my vegan apple cinnamon pancakes!

Watch my how-to video! :) And here is the recipe for my Vegan Blueberry Banana Muffins also featured in the video!

Apple Cinnamon Pancakes
Makes 8 large pancakes
What you’ll need:
1 1/2 cups whole wheat flour (you can use white if that’s all you have)
3 1/2 tsp. baking powder
1 tsp. salt (kosher salt if you have it)
1 tbsp. brown sugar
1 cup soy milk
1 large ripe banana smashed
3 tbsp. Earth Balance butter, melted
2 tsp. vanilla Extract
2 tsp. cinnamon (optional)
dash of nutmeg
2 apples peeled, cored and sliced
What you’ll do:
In a frying pan, saute the apples in a little bit of earth balance and cinnamon until soft, remove from heat and set aside.

Sift together the flour, baking soda and gently mix with the sugar, cinnamon, nutmeg, and salt in a big bowl. Make a well in the center of the flour mix. Add in the soy milk, banana, melted butter, and vanilla. Mix. The batter should be slightly lumpy. If it’s too thick still, add a little water.

In a heated pan, sprayed with cooking spray and drop large dollops of batter in the pan. Arrange your sliced apples on the pancake. Cook on 2-3 minutes on each side or until golden brown.

Enjoy with fresh maple syrup.

Comments (4)

Categories : Breakfast, Dasani ECOmmunity, featured, recipes, Vegan

A Lemony Summer Treat!

By Leslie · Comments (4) · August 23rd, 2012

Here is my latest recipe from the Dasani Ecomunity!

One of my favorite ways to cool down in the Summer is with this lemony tasty treat! I hope you enjoy as much as I do!!

Sicilian Lemon Granita

Serves 6

Ingredients:

3 lemons

1 cup water

1/2 cup sugar

Directions:

Zest the lemons by using a vegetable peeler to peel the skin off in large pieces. Juice the lemons and set aside.

In a small covered saucepan, heat the water and sugar until it has dissolved. You’ll want to stir frequently.

When the sugar is dissolved, remove from the heat, add the lemon zest, and place the lid back on. Let stand until the liquid comes to room temp.

Carefully discard the lemon zest and stir in the lemon juice. Transfer to a metal bowl and place uncovered in the freezer.

With a fork, stir the mixture every 30 minutes for about 3-4 hours or until it becomes a firm slush. Serve immediately and enjoy!

Comments (4)

Categories : Dasani ECOmmunity, Desserts, featured, recipes, Vegan

Independence Day Veggie Burgers

By Leslie · Comments (2) · June 28th, 2012

What better way to celebrate the land that you love than protecting it? That’s what I thought when Dasani asked me to create an all-natural, plant-based cookout for their ECOmmunity Web Series. Check out the full menu in this video and stay tuned, I’ll be posting the recipes the rest of the week!

Independence Day Veggie Burgers

Makes 6 patties

1 onion, chopped

3 cloves garlic, chopped

15 oz black beans

15 oz. white cannelini beans (those are white kidney beans

8 oz. chopped mushrooms

2 roma tomatoes, diced and de-seeded

1 cup oats

1/4 cup breadcrumbs

1/2 cup chopped fresh basil

What you’ll do:

In a large bowl combine the beans, onion, and garlic. Using a potato masher or your hands, lightly smash the beans. Add in the rest of the ingredients and stir well. Form the patties and cook in a lightly greased frying pan on medium-high heat for about 5 minutes on each side or until the sides are golden. Serve warm with all the fixins!

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Big shout out to Tog + Porter who dressed me for all these videos! Their services are unparalleled!

Comments (2)

Categories : celebrations, Dasani ECOmmunity, featured, Party Ideas, Vegan, Veggie Burgers

I’m a Genie in a Bottle – Well a Vegan One

By Leslie · Comments (5) · May 29th, 2012

One of the world’s biggest water brands, in its first collaboration of the kind, has invited me to be a part of the DASANI® ECOmmunity: a panel of ‘Eco Tastemakers’ representing home design, food and beauty. Every month on the DASANI Facebook page I’ll be sharing an eco-inspired lifestyle video featuring recipes that reflect the season.

So you may be asking: what do bottled water, the environment and eco-lifestyles have in common? Plants! DASANI has just replaced their previous plastic bottles with ones produced with up to 30% plant-based materials. In fact, they have even announced a long term vision of creating plastic bottles that are made from 100% plant-based materials. How cool is that? Life is all about small steps. The fact is, plastic is everywhere around us. I would rather see companies and people take some steps than no steps at all…sustainable living is a never-ending journey in awareness for every single one of us.As for me, I love getting in front of people or audiences who may not otherwise be exposed to a friendlier vegan message, because I believe meatless eating is a wellness thing. Hopefully by partnering with DASANI, this will provide me with another platform to share my plant-based lifestyle of eating and cooking Vegan. It’s that simple for me.

I can’t wait to share all these fun videos and recipes with you! The campaign launches in May! Be sure to check out the DASANI Facebook page and follow it until year’s end. I’ll be posting each time one of my new videos airs. And I’d love to hear your thoughts and ideas to share with others.

Comments (5)

Categories : Dasani ECOmmunity, eco style, featured, Vegan

Archive for Dasani ECOmmunity

Kale Chips

Chocolate Chip Pumpkin Muffins!

Vegan Creamy Butternut Squash Soup

Apple Cinnamon Pancakes

A Lemony Summer Treat!

Independence Day Veggie Burgers

I’m a Genie in a Bottle – Well a Vegan One

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