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Raw Cashew Mayo (source: I have no idea where I picked this one up from, it’s in my recipe program) Ingredients 1 cup raw cashews 1/4 cup water   1/4 cup lemon juice   2 soft dates, pitted   1 teaspoon Celtic salt   1 teaspoon onion powder   1/2 teaspoon garlic powder   1/2 cup olive oil Directions 1. Puree all ingredients, except oil, in food processor or blender and blend until smooth. 2. While continuing to blend, add oil in a steady stream, until emulsified. 3. Store in a tightly sealed container the fridge for up to 2 weeks.

Raw Cashew Mayo

(source: I have no idea where I picked this one up from, it’s in my recipe program)

Ingredients

  • 1 cup raw cashews
  • 1/4 cup water  
  • 1/4 cup lemon juice  
  • 2 soft dates, pitted  
  • 1 teaspoon Celtic salt  
  • 1 teaspoon onion powder  
  • 1/2 teaspoon garlic powder  
  • 1/2 cup olive oil

Directions

1. Puree all ingredients, except oil, in food processor or blender and blend until smooth.

2. While continuing to blend, add oil in a steady stream, until emulsified.

3. Store in a tightly sealed container the fridge for up to 2 weeks.

11 months ago  18 notes

Mushroom Burgers (source here) mhmm… I might try to make these for dinner tonight :D burgers 1/2 red pepper ($.45) 1/4 cup ground flax seeds ($.10) 10 oz mushrooms ($2.49) 1/3 cup walnuts ($.50) 1/2 white onion, chopped ($.13) 1 jalapeno pepper, chopped ($.05) 1 rib celery, chopped 2 tablespoons olive oil ($.20) avocado mayo 1 ripe avocado ($.78) 1 teaspoon agave ($.10) 1/4 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 teaspoon paprika 1 teaspoon vinegar Clean the mushrooms with a soft cloth. To enhance the flavor slightly, dehydrate the mushrooms for an hour or two. This is optional. To enjoy the fresher tasting version, just skip the dehydrating step. In a blender, puree the red pepper until liquefied, adding water as needed for blending. Stir together with the ground flax seeds and let the flax seeds soak in this for 15 minutes or so, until the flax seeds have become gooey. This is what will hold the burgers together. In a food processor fitted with an “S” blade, pulse the mushrooms, walnuts, jalapeno, onion, and celery until chopped finely. Stir in the red pepper and flax mixture and two tablespoons olive oil.   Form burgers and place on a teflex or plastic sheet. Spread just a bit of olive oil on your sheets so the burgers will flip easily, if needed. Dehydrate for about 2 hours then flip onto a regular dehydrator screen and let finish dehydrating, which takes about another 2 hours. The avocado mayo is simple. Just blend the avocado, agave, vinegar and spices until creamy. A blender will make this nice and creamy, but  mashing with a fork would probably suffice. Serve the burgers on a bed of lettuce leaves, with a dollop of avocado mayo, some chopped red onion, and chopped jalapenos. 

Mushroom Burgers

(source here)

mhmm… I might try to make these for dinner tonight :D

burgers
  • 1/2 red pepper ($.45)
  • 1/4 cup ground flax seeds ($.10)
  • 10 oz mushrooms ($2.49)
  • 1/3 cup walnuts ($.50)
  • 1/2 white onion, chopped ($.13)
  • 1 jalapeno pepper, chopped ($.05)
  • 1 rib celery, chopped
  • 2 tablespoons olive oil ($.20)

avocado mayo
  • 1 ripe avocado ($.78)
  • 1 teaspoon agave ($.10)
  • 1/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon vinegar

Clean the mushrooms with a soft cloth. To enhance the flavor slightly, dehydrate the mushrooms for an hour or two. This is optional. To enjoy the fresher tasting version, just skip the dehydrating step.

In a blender, puree the red pepper until liquefied, adding water as needed for blending. Stir together with the ground flax seeds and let the flax seeds soak in this for 15 minutes or so, until the flax seeds have become gooey. This is what will hold the burgers together.

In a food processor fitted with an “S” blade, pulse the mushrooms, walnuts, jalapeno, onion, and celery until chopped finely. Stir in the red pepper and flax mixture and two tablespoons olive oil.
 
Form burgers and place on a teflex or plastic sheet. Spread just a bit of olive oil on your sheets so the burgers will flip easily, if needed. Dehydrate for about 2 hours then flip onto a regular dehydrator screen and let finish dehydrating, which takes about another 2 hours.

The avocado mayo is simple. Just blend the avocado, agave, vinegar and spices until creamy. A blender will make this nice and creamy, but  mashing with a fork would probably suffice.

Serve the burgers on a bed of lettuce leaves, with a dollop of avocado mayo, some chopped red onion, and chopped jalapenos. 

11 months ago  52 notes View high resolution

Chocolate Tacos (source here) shells 1/2 cup ground flax seeds ($.25) 1/2 cup water 2 ripe bananas ($.30) 4 tablespoons cacao or cocoa powder ($.80) pinch salt banana ice cream  4 bananas ($.60) 4 tablespoons cacao or cocoa powder ($.80) pinch salt nut cream  1/2 cup nuts ($1.00) 1/4 cup water 1 tablespoon agave ($.20) 1/2 teaspoons vanilla pinch salt chocolate sauce  2 tablespoons cacao or cocoa powder ($.40) 2 tablespoons agave ($.20) 2 tablespoons olive oil or coconut oil ($.20) a few chopped walnuts and strawberries These are so much fun. They really do look like little chocolate tacos with all the fixings. And … it’s chocolate, which is always a good thing. Make the shells first. Use finely ground flax seed and soak in water for about twenty minutes, until gooey. In a food processor with an “S” blade, puree the bananas until smooth. Add in the soaked flax, cocoa powder and salt and process briefly. Spread in eight circles on lined dehydrator trays. Let dehydrate for about an hour at 105 degrees, until dry to the touch on the side facing up. Flip and peel the sheet away. Let dry another couple hours in the dehydrator. Then, gently fold in half. Use a twisted piece of wax paper to make a brace to hold the taco shell slightly open. Let dry this way for another couple hours. Let cool to room temperature. Make the banana ice cream. Combine all the ingredients in the food processor and puree until very smooth. Then put in an ice cream maker and process until like soft serve. Freeze. The nut cream is just the ingredients pureed in a bullet type blender until smooth. Refrigerate. It will thicken some as it cools. The chocolate sauce is just cacao powder, agave, and either olive oil or coconut oil stirred together. Coconut oil will  make a hard chocolatey shell; olive oil will stay liquid. Either way is really good.To assemble, spoon the ice cream into the shells, add a dollop of nut cream, a few walnuts and strawberries, and a drizzle of sauce. You can add a bit of heat to any chocolate ice cream by adding a big pinch of cayenne before processing. It adds heat without changing the flavor much.

Chocolate Tacos

(source here)

shells
  • 1/2 cup ground flax seeds ($.25)
  • 1/2 cup water
  • 2 ripe bananas ($.30)
  • 4 tablespoons cacao or cocoa powder ($.80)
  • pinch salt

banana ice cream 
  • 4 bananas ($.60)
  • 4 tablespoons cacao or cocoa powder ($.80)
  • pinch salt

nut cream 

  • 1/2 cup nuts ($1.00)
  • 1/4 cup water
  • 1 tablespoon agave ($.20)
  • 1/2 teaspoons vanilla
  • pinch salt

chocolate sauce 
  • 2 tablespoons cacao or cocoa powder ($.40)
  • 2 tablespoons agave ($.20)
  • 2 tablespoons olive oil or coconut oil ($.20)
  • a few chopped walnuts and strawberries

These are so much fun. They really do look like little chocolate tacos with all the fixings. And … it’s chocolate, which is always a good thing. 

Make the shells first. Use finely ground flax seed and soak in water for about twenty minutes, until gooey. In a food processor with an “S” blade, puree the bananas until smooth. Add in the soaked flax, cocoa powder and salt and process briefly. Spread in eight circles on lined dehydrator trays. Let dehydrate for about an hour at 105 degrees, until dry to the touch on the side facing up. Flip and peel the sheet away. Let dry another couple hours in the dehydrator. Then, gently fold in half. Use a twisted piece of wax paper to make a brace to hold the taco shell slightly open. Let dry this way for another couple hours. Let cool to room temperature. 

Make the banana ice cream. Combine all the ingredients in the food processor and puree until very smooth. Then put in an ice cream maker and process until like soft serve. Freeze. 

The nut cream is just the ingredients pureed in a bullet type blender until smooth. Refrigerate. It will thicken some as it cools. 
The chocolate sauce is just cacao powder, agave, and either olive oil or coconut oil stirred together. Coconut oil will  make a hard chocolatey shell; olive oil will stay liquid. Either way is really good.

To assemble, spoon the ice cream into the shells, add a dollop of nut cream, a few walnuts and strawberries, and a drizzle of sauce. 

You can add a bit of heat to any chocolate ice cream by adding a big pinch of cayenne before processing. It adds heat without changing the flavor much.

11 months ago  48 notes View high resolution

Curried Corn & Brocoli Salad (source: my fridge) Seriously, this is not so pretty, but it is tasty. But, I think that’s usually the sentiment with curry.  Ingredients 1 cup Corn  1 cup Brocoli 1 cup Spinach, chiffonade For the sauce: 1 Bell Pepper 1/2 Tomato 1 Tablespoon Curry Powder 1 Tablespoon Nutritional Yeast 2 Tsp Salt 1 Tsp Garlic Powder 1 Tsp Onion Powder Combine all the ingredients for the sauce except the tomato in a blender. Blend until smooth. Add the tomato. I like a chunky consistency with all the vegetables, but make it how you like.  Layer the spinach on your plate and pile on the brocoli and corn. Pour the sauce over top and voila done! 

Curried Corn & Brocoli Salad

(source: my fridge)

Seriously, this is not so pretty, but it is tasty. But, I think that’s usually the sentiment with curry. 

Ingredients

  • 1 cup Corn 
  • 1 cup Brocoli
  • 1 cup Spinach, chiffonade

For the sauce:

  • 1 Bell Pepper
  • 1/2 Tomato
  • 1 Tablespoon Curry Powder
  • 1 Tablespoon Nutritional Yeast
  • 2 Tsp Salt
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder

Combine all the ingredients for the sauce except the tomato in a blender. Blend until smooth. Add the tomato. I like a chunky consistency with all the vegetables, but make it how you like. 

Layer the spinach on your plate and pile on the brocoli and corn. Pour the sauce over top and voila done! 

11 months ago  13 notes

Portobello Mushroom and Eggplant Terrine with Rapini Purée (source here) The rich nature of portobello mushrooms makes this a hearty start to your fall meal; the pleasant bitterness of the Rapini plays nicely with the crisp earthiness of celeriac.  The thin-sliced vegetables create a brilliant plate presentation, and you can finally take down that family heirloom terrine thats been sitting on your hutch for years. Ingredients 4 Portobello mushrooms, destemmed and degilled, then sliced very thin 2 Japanese eggplants, sliced lengthwise very thin 1 celery root, peeled and sliced thin 2½ tablespoons fresh thyme, minced 1 tablespoon garlic, minced 2 tablespoons sherry vinegar 2 tablespoons lemon juice ¾ cup filtered water 1 teaspoon Himalayan rock salt ½ cup Bariani extra-virgin olive oil ½ bunch broccoli rabe 7 tablespoons water 1 lemon, juiced 5 tablespoons Bariani extra-virgin olive oil 1 teaspoon shallot, minced 1 tablespoon orange juice, fresh squeezed 1½ teaspoons raw agave nectar Preparation Dehydrate the celeriac at 105°F for 12–14 hours. Chop the broccoli rabe into ¼-inch pieces and dehydrate at 105°F for 12–14 hours. After degilling the mushrooms, slice them, paper thin, by cutting off the overhanging edges, and slicing from the middle outward on a heavy bias.  Then turn the mushroom 180 degrees and repeat the process. In a shallow non-reactive container, mix the thyme, garlic, vinegar, lemon juice, water, olive oil and salt, and pack the mushroom, eggplant, and celery root into the container, making sure to press down firmly in order to submerge the ingredients.  Refrigerate and allow to marinate for at least 8 hours, but preferably overnight. Line a 6”-x-2” terrine mold or loaf pan with plastic wrap, allowing for some overlap to hang over both sides.  Layer the marinated vegetables, starting with the mushrooms, then the eggplant, then the celery root.  Repeat this until the terrine is filled to the top, pressing down firmly after adding each layer.  Fold the remaining plastic wrap over the top, sealing tightly, and weight it; you can use a can of soup, or even an aluminum-foil-covered brick for this.  Refrigerate and allow to set for at least 8 hours, but preferably overnight. Prior to serving, make the Broccoli rabe purée by combining the dehydrated broccoli rabe, water, lemon juice, olive oil, orange juice, agave, and shallot in a blender and process until completely smooth.  Add salt and pepper to taste. Take the weight off the terrine and flip it out onto a cutting board.  Using a sharp knife, cut into ¼-inch slices (leave the plastic wrap on while cutting); this will make it easier to keep it together.  Serve with a generous portion of broccoli rabe purée.

Portobello Mushroom and Eggplant Terrine with Rapini Purée

(source here)

The rich nature of portobello mushrooms makes this a hearty start to your fall meal; the pleasant bitterness of the Rapini plays nicely with the crisp earthiness of celeriac.  The thin-sliced vegetables create a brilliant plate presentation, and you can finally take down that family heirloom terrine thats been sitting on your hutch for years.

Ingredients

  • 4 Portobello mushrooms, destemmed and degilled, then sliced very thin
  • 2 Japanese eggplants, sliced lengthwise very thin
  • 1 celery root, peeled and sliced thin
  • 2½ tablespoons fresh thyme, minced
  • 1 tablespoon garlic, minced
  • 2 tablespoons sherry vinegar
  • 2 tablespoons lemon juice
  • ¾ cup filtered water
  • 1 teaspoon Himalayan rock salt
  • ½ cup Bariani extra-virgin olive oil
  • ½ bunch broccoli rabe
  • 7 tablespoons water
  • 1 lemon, juiced
  • 5 tablespoons Bariani extra-virgin olive oil
  • 1 teaspoon shallot, minced
  • 1 tablespoon orange juice, fresh squeezed
  • 1½ teaspoons raw agave nectar

Preparation

Dehydrate the celeriac at 105°F for 12–14 hours.

Chop the broccoli rabe into ¼-inch pieces and dehydrate at 105°F for 12–14 hours.

After degilling the mushrooms, slice them, paper thin, by cutting off the overhanging edges, and slicing from the middle outward on a heavy bias.  Then turn the mushroom 180 degrees and repeat the process.

In a shallow non-reactive container, mix the thyme, garlic, vinegar, lemon juice, water, olive oil and salt, and pack the mushroom, eggplant, and celery root into the container, making sure to press down firmly in order to submerge the ingredients.  Refrigerate and allow to marinate for at least 8 hours, but preferably overnight.

Line a 6”-x-2” terrine mold or loaf pan with plastic wrap, allowing for some overlap to hang over both sides.  Layer the marinated vegetables, starting with the mushrooms, then the eggplant, then the celery root.  Repeat this until the terrine is filled to the top, pressing down firmly after adding each layer.  Fold the remaining plastic wrap over the top, sealing tightly, and weight it; you can use a can of soup, or even an aluminum-foil-covered brick for this.  Refrigerate and allow to set for at least 8 hours, but preferably overnight.

Prior to serving, make the Broccoli rabe purée by combining the dehydrated broccoli rabe, water, lemon juice, olive oil, orange juice, agave, and shallot in a blender and process until completely smooth.  Add salt and pepper to taste.

Take the weight off the terrine and flip it out onto a cutting board.  Using a sharp knife, cut into ¼-inch slices (leave the plastic wrap on while cutting); this will make it easier to keep it together.  Serve with a generous portion of broccoli rabe purée.

11 months ago  26 notes View high resolution

Spicy Flax Seed and Seaweed Crackers (source here) Ingredients 2 cups flax seeds (brown or golden) 1 whole jalapeno pepper, diced to small pieces 1 whole habanero pepper, diced to small pieces 3 teaspoons nutritional yeast 1 cup of wakame seaweed, torn in pieces 1 teaspoon nutritional yeast Dash of sea salt Rinse and drain flax seeds.  In a large bowl, soak flax seeds in pure water.  Use enough water to cover seeds.  Soak until seeds become gelatinous in texture.  This process usually takes up to an hour.  In a small bowl, combine torn pieces of wakame with jalapeno and habanero peppers.  After flax seeds become viscous, stir in all remaining ingredients. Pour flax seed mixture onto teflex sheets.  Dehydrate at 110 degrees for 8 to 10 hours.  As crackers start to dry on one side, turn teflex sheets upside down and peel off of crackers.  Allow other side to dry. Once done, cut into squares or break into large pieces.

Spicy Flax Seed and Seaweed Crackers

(source here)

Ingredients

  • 2 cups flax seeds (brown or golden)
  • 1 whole jalapeno pepper, diced to small pieces
  • 1 whole habanero pepper, diced to small pieces
  • 3 teaspoons nutritional yeast
  • 1 cup of wakame seaweed, torn in pieces
  • 1 teaspoon nutritional yeast
  • Dash of sea salt

Rinse and drain flax seeds.  In a large bowl, soak flax seeds in pure water.  Use enough water to cover seeds.  Soak until seeds become gelatinous in texture.  This process usually takes up to an hour. 

In a small bowl, combine torn pieces of wakame with jalapeno and habanero peppers.  After flax seeds become viscous, stir in all remaining ingredients.

Pour flax seed mixture onto teflex sheets.  Dehydrate at 110 degrees for 8 to 10 hours.  As crackers start to dry on one side, turn teflex sheets upside down and peel off of crackers.  Allow other side to dry. Once done, cut into squares or break into large pieces.

11 months ago  8 notes

Raw Vegan Creamy Cheese of Mont Saint Michel (source here) Ingredients 1/2 Cup Macadamia Nuts 1/2 Cup Cashew Nuts 1/2 Cup + 2 Tbsp Pure Water (or just enough to cover all the nuts when in blender) Optional: Herbs and Spices -Blend everything together (If you are not using a high speed blender, you may need to occasionally stop and scrape the mixture off the sides back onto the blade. Pulse from time to time, making sure there is always some mixture touching the blades). Make sure the nuts are well ground and the mixture is creamy-Place the colander on a plate (this will stop the whey, which will be strained out in the process, from making a mess on the table). Place cheese cloth inside the colander-Pour the mixture onto the cloth (on the right, you can see the consistency is blobby, not liquidy)-Place the bag inside another one, or if you only own one- try turn it over itself, just as long as no mixture can escape when placing a weight on top-Place whatever you decided to use as a weight on top and put the stack in a place away from draughts (mine is inside the dehydrator with trays out)-Walk away for 24 hours. (I must admit I can never just walk away and readjusted the weight from time to time to squeeze more Whey out and also tasted the cheese in the process, but 24 hours seems to be the perfect time)-Transfer to the fridge for half an hour to harden, shape into logs and then roll into any herbs or spices you like (I had one log in Cracked Black, Red Pepper and Paprika and the other log in a Mix of Dried Herns including Thyme, Marjoram, Parsley, Oregano, Sage and Basil) I hear it lasts in the fridge for over a week too, but I wouldn’t know

Raw Vegan Creamy Cheese of Mont Saint Michel

(source here)

Ingredients

  • 1/2 Cup Macadamia Nuts
  • 1/2 Cup Cashew Nuts
  • 1/2 Cup + 2 Tbsp Pure Water (or just enough to cover all the nuts when in blender)
  • Optional: Herbs and Spices

-Blend everything together (If you are not using a high speed blender, you may need to occasionally stop and scrape the mixture off the sides back onto the blade. Pulse from time to time, making sure there is always some mixture touching the blades). Make sure the nuts are well ground and the mixture is creamy

-Place the colander on a plate (this will stop the whey, which will be strained out in the process, from making a mess on the table). Place cheese cloth inside the colander

-Pour the mixture onto the cloth (on the right, you can see the consistency is blobby, not liquidy)

-Place the bag inside another one, or if you only own one- try turn it over itself, just as long as no mixture can escape when placing a weight on top

-Place whatever you decided to use as a weight on top and put the stack in a place away from draughts (mine is inside the dehydrator with trays out)

-Walk away for 24 hours. (I must admit I can never just walk away and readjusted the weight from time to time to squeeze more Whey out and also tasted the cheese in the process, but 24 hours seems to be the perfect time)

-Transfer to the fridge for half an hour to harden, shape into logs and then roll into any herbs or spices you like (I had one log in Cracked Black, Red Pepper and Paprika and the other log in a Mix of Dried Herns including Thyme, Marjoram, Parsley, Oregano, Sage and Basil)

I hear it lasts in the fridge for over a week too, but I wouldn’t know

11 months ago  263 notes View high resolution

Carob Confections (source here) 1 cup almonds 1 1/2 cups of raw carob powder 2 tablespoons pine nuts 1/2 cup coconut 1/4 cup honey, plus 1 tablespoon honey (or agave) 1/4 cup water, plus 1 tablespoon water carob powder or coconut or ground almonds In a food processor, fine chop the almonds. Add the carob, pine nuts and coconut and process until mixed. Mix the honey and water together and add gradually to the almond mixture while the processor is running. Keep the processor running until a dough is formed. Roll into balls and then coat with the carob or coconut or ground almonds. Refrigerate until needed.

Carob Confections

(source here)


In a food processor, fine chop the almonds. Add the carob, pine nuts and coconut and process until mixed. Mix the honey and water together and add gradually to the almond mixture while the processor is running. Keep the processor running until a dough is formed. Roll into balls and then coat with the carob or coconut or ground almonds. Refrigerate until needed.

11 months ago  15 notes View high resolution

CABBAGE SALAD 4 cups chopped green cabbage 1/4 cup fresh peas 2 green onions, finely chopped 2 tbsp sesame oil 1 tbsp apple cider vinegar 1 tbsp liquid sweetener 1 heavy pinch fine sea salt 1/4 cup slivered almonds, chopped Add the cabbage, peas and green onions to a large, resealable plastic bag; set aside. In a small bowl, stir together the oil, vinegar, liquid sweetener and salt. Pour into bag of cabbage, seal, toss and then let sit for 30 minutes, tossing every 10 minutes. When ready to serve, mix in almonds. Keeps in refrigerator for up to two days. Thereafter, it starts to lose it’s crunch. Yield: 6 servings

CABBAGE SALAD

  • 4 cups chopped green cabbage
  • 1/4 cup fresh peas
  • 2 green onions, finely chopped
  • 2 tbsp sesame oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp liquid sweetener
  • 1 heavy pinch fine sea salt
  • 1/4 cup slivered almonds, chopped

Add the cabbage, peas and green onions to a large, resealable plastic bag; set aside. In a small bowl, stir together the oil, vinegar, liquid sweetener and salt. Pour into bag of cabbage, seal, toss and then let sit for 30 minutes, tossing every 10 minutes. When ready to serve, mix in almonds. Keeps in refrigerator for up to two days. Thereafter, it starts to lose it’s crunch.

Yield: 6 servings

11 months ago  19 notes

Blueberry Watermelon Cooler (source here) Serves 13/4 cup frozen blueberries1 cup seedless watermelon1/2 cup water Slice off a piece watermelon and remove the rind. Chop the watermelon into 1 inch chunks. Add frozen blueberries, watermelon, and water to your blender and mix until smooth.

Blueberry Watermelon Cooler

(source here)

Serves 1

3/4 cup frozen blueberries
1 cup seedless watermelon
1/2 cup water

  1. Slice off a piece watermelon and remove the rind. Chop the watermelon into 1 inch chunks.
  2. Add frozen blueberries, watermelon, and water to your blender and mix until smooth.

11 months ago  7 notes View high resolution

CHOCOLATE AND SALTED CARAMEL CAKE (RAW) (source here) Ingredients Cake 3 cups raw almonds 1/2 cup cacao powder 1/2 tsp raw sea salt 15 medjool dates, pitted 3-4 tbsp raw nut milk Cashew cream frosting 5 medjool dates, pitted 1 1/2 c. raw cashews, soaked overnight 1/2 vanilla bean, split and scraped 1/4 tsp raw sea salt Line the bottom of three 4” spring form pans with parchment paper; set aside. In a food processor fitted with the S blade, blend the almonds, cacao powder and salt until the mixture resembles a fine meal; about 1-2 minutes. Add the dates and nut milk; pulse until the mixture forms a smooth (but slightly crumbly) dough. Divide the dough evenly between the prepared pans and press; chill in freezer for 45-60 minutes. Place the dates in a small bowl and cover with water; soak for 10-15 minutes. In the container of a high powered blender, such as a Vitmix, blend the soaked cashews, vanilla bean and sea salt for 1-2 minutes. Add the soaked dates and blend until extremely smooth; about 2 minutes. You can continue mixing for several minutes if you want the frosting to be ‘whipped’. Transfer frosting to a small, air tight container and refrigerate until ready to use. If you’re going to refrigerate if for a few days, I suggest adding 1/2 teaspoon of lemon juice, to help preserve the frosting. To assemble the cake, carefully remove the cake layers from the pans. Place one layer in the middle of a cake stand (or plate) and smother, generously, with frosting. Add the remaining layers and do the same. Transfer to freezer for 45 minutes, so the cashew cream hardens; this will make it easier for you to ice the entire cake. Smooth remaining frosting onto the cake. Serve immideately or transfer to an air tight container and store in the freezer for up for 2 weeks. Yield: 1 4” triple layer cake

CHOCOLATE AND SALTED CARAMEL CAKE (RAW)

(source here)

Ingredients

Cake

  • 3 cups raw almonds
  • 1/2 cup cacao powder
  • 1/2 tsp raw sea salt
  • 15 medjool dates, pitted
  • 3-4 tbsp raw nut milk

Cashew cream frosting

  • 5 medjool dates, pitted
  • 1 1/2 c. raw cashews, soaked overnight
  • 1/2 vanilla bean, split and scraped
  • 1/4 tsp raw sea salt

Line the bottom of three 4” spring form pans with parchment paper; set aside. In a food processor fitted with the S blade, blend the almonds, cacao powder and salt until the mixture resembles a fine meal; about 1-2 minutes. Add the dates and nut milk; pulse until the mixture forms a smooth (but slightly crumbly) dough. Divide the dough evenly between the prepared pans and press; chill in freezer for 45-60 minutes.

Place the dates in a small bowl and cover with water; soak for 10-15 minutes. In the container of a high powered blender, such as a Vitmix, blend the soaked cashews, vanilla bean and sea salt for 1-2 minutes. Add the soaked dates and blend until extremely smooth; about 2 minutes. You can continue mixing for several minutes if you want the frosting to be ‘whipped’. Transfer frosting to a small, air tight container and refrigerate until ready to use. If you’re going to refrigerate if for a few days, I suggest adding 1/2 teaspoon of lemon juice, to help preserve the frosting.

To assemble the cake, carefully remove the cake layers from the pans. Place one layer in the middle of a cake stand (or plate) and smother, generously, with frosting. Add the remaining layers and do the same. Transfer to freezer for 45 minutes, so the cashew cream hardens; this will make it easier for you to ice the entire cake. Smooth remaining frosting onto the cake. Serve immideately or transfer to an air tight container and store in the freezer for up for 2 weeks.

Yield: 1 4” triple layer cake

(Source: findvegan)

11 months ago  117 notes View high resolution

Ramen (Rawmen) (source here) Serves: 2 (makes 2 1/2 cups) Prep Time: 15 minutes Ingredients 2 1/4 cups water 1/2 cup baby spinach, firmly packed 1/2 cup thinly sliced carrots 1/2 cup thinly sliced cremini mushrooms 1 zucchini, peeled 2 tablespoons mellow white miso 1/2 teaspoon tamari Dash salt 2 teaspoons thinly sliced green onion Equipment cutting board chef’s knife, 8-inch vegetable spiral slicer peeler measuring cups measuring spoons small saucepan small bowl fork wooden spoon Directions Cut the zucchini into thin noodles using a vegetable spiral slicer. Alternatively, use a vegetable peeler to create long ribbons by drawing the peeler down all sides of the zucchini until you reach the core. Put 2 cups of the water and the spinach, carrots, and mushrooms in a small saucepan. Cover and turn on the heat to medium-high. Just as the vegetables and water begin to boil, remove the saucepan from the heat and allow to stand for 5 minutes. Combine the remaining 1/4 cup of water with the miso in a small bowl. Whisk with a fork until blended. Add the miso mixture, zucchini noodles, green onions, tamari, and salt to the water and vegetables and stir until well combined. Serve immediately.

Ramen (Rawmen)

(source here)

Serves: 2 (makes 2 1/2 cups)

Prep Time: 15 minutes

Ingredients

  • 2 1/4 cups water
  • 1/2 cup baby spinach, firmly packed
  • 1/2 cup thinly sliced carrots
  • 1/2 cup thinly sliced cremini mushrooms
  • 1 zucchini, peeled
  • 2 tablespoons mellow white miso
  • 1/2 teaspoon tamari
  • Dash salt
  • 2 teaspoons thinly sliced green onion

Equipment

  • cutting board
  • chef’s knife, 8-inch
  • vegetable spiral slicer
  • peeler
  • measuring cups
  • measuring spoons
  • small saucepan
  • small bowl
  • fork
  • wooden spoon

Directions

Cut the zucchini into thin noodles using a vegetable spiral slicer. Alternatively, use a vegetable peeler to create long ribbons by drawing the peeler down all sides of the zucchini until you reach the core.

Put 2 cups of the water and the spinach, carrots, and mushrooms in a small saucepan. Cover and turn on the heat to medium-high. Just as the vegetables and water begin to boil, remove the saucepan from the heat and allow to stand for 5 minutes. Combine the remaining 1/4 cup of water with the miso in a small bowl. Whisk with a fork until blended. Add the miso mixture, zucchini noodles, green onions, tamari, and salt to the water and vegetables and stir until well combined. Serve immediately.

11 months ago  57 notes View high resolution

Raw Cashew Mayo (source: I have no idea where I picked this one up from, it’s in my recipe program) Ingredients 1 cup raw cashews 1/4 cup water   1/4 cup lemon juice   2 soft dates, pitted   1 teaspoon Celtic salt   1 teaspoon onion powder   1/2 teaspoon garlic powder   1/2 cup olive oil Directions 1. Puree all ingredients, except oil, in food processor or blender and blend until smooth. 2. While continuing to blend, add oil in a steady stream, until emulsified. 3. Store in a tightly sealed container the fridge for up to 2 weeks.

Raw Cashew Mayo

(source: I have no idea where I picked this one up from, it’s in my recipe program)

Ingredients

  • 1 cup raw cashews
  • 1/4 cup water  
  • 1/4 cup lemon juice  
  • 2 soft dates, pitted  
  • 1 teaspoon Celtic salt  
  • 1 teaspoon onion powder  
  • 1/2 teaspoon garlic powder  
  • 1/2 cup olive oil

Directions

1. Puree all ingredients, except oil, in food processor or blender and blend until smooth.

2. While continuing to blend, add oil in a steady stream, until emulsified.

3. Store in a tightly sealed container the fridge for up to 2 weeks.

Mushroom Burgers (source here) mhmm… I might try to make these for dinner tonight :D burgers 1/2 red pepper ($.45) 1/4 cup ground flax seeds ($.10) 10 oz mushrooms ($2.49) 1/3 cup walnuts ($.50) 1/2 white onion, chopped ($.13) 1 jalapeno pepper, chopped ($.05) 1 rib celery, chopped 2 tablespoons olive oil ($.20) avocado mayo 1 ripe avocado ($.78) 1 teaspoon agave ($.10) 1/4 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 teaspoon paprika 1 teaspoon vinegar Clean the mushrooms with a soft cloth. To enhance the flavor slightly, dehydrate the mushrooms for an hour or two. This is optional. To enjoy the fresher tasting version, just skip the dehydrating step. In a blender, puree the red pepper until liquefied, adding water as needed for blending. Stir together with the ground flax seeds and let the flax seeds soak in this for 15 minutes or so, until the flax seeds have become gooey. This is what will hold the burgers together. In a food processor fitted with an “S” blade, pulse the mushrooms, walnuts, jalapeno, onion, and celery until chopped finely. Stir in the red pepper and flax mixture and two tablespoons olive oil.   Form burgers and place on a teflex or plastic sheet. Spread just a bit of olive oil on your sheets so the burgers will flip easily, if needed. Dehydrate for about 2 hours then flip onto a regular dehydrator screen and let finish dehydrating, which takes about another 2 hours. The avocado mayo is simple. Just blend the avocado, agave, vinegar and spices until creamy. A blender will make this nice and creamy, but  mashing with a fork would probably suffice. Serve the burgers on a bed of lettuce leaves, with a dollop of avocado mayo, some chopped red onion, and chopped jalapenos. 

Mushroom Burgers

(source here)

mhmm… I might try to make these for dinner tonight :D

burgers
  • 1/2 red pepper ($.45)
  • 1/4 cup ground flax seeds ($.10)
  • 10 oz mushrooms ($2.49)
  • 1/3 cup walnuts ($.50)
  • 1/2 white onion, chopped ($.13)
  • 1 jalapeno pepper, chopped ($.05)
  • 1 rib celery, chopped
  • 2 tablespoons olive oil ($.20)

avocado mayo
  • 1 ripe avocado ($.78)
  • 1 teaspoon agave ($.10)
  • 1/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon vinegar

Clean the mushrooms with a soft cloth. To enhance the flavor slightly, dehydrate the mushrooms for an hour or two. This is optional. To enjoy the fresher tasting version, just skip the dehydrating step.

In a blender, puree the red pepper until liquefied, adding water as needed for blending. Stir together with the ground flax seeds and let the flax seeds soak in this for 15 minutes or so, until the flax seeds have become gooey. This is what will hold the burgers together.

In a food processor fitted with an “S” blade, pulse the mushrooms, walnuts, jalapeno, onion, and celery until chopped finely. Stir in the red pepper and flax mixture and two tablespoons olive oil.
 
Form burgers and place on a teflex or plastic sheet. Spread just a bit of olive oil on your sheets so the burgers will flip easily, if needed. Dehydrate for about 2 hours then flip onto a regular dehydrator screen and let finish dehydrating, which takes about another 2 hours.

The avocado mayo is simple. Just blend the avocado, agave, vinegar and spices until creamy. A blender will make this nice and creamy, but  mashing with a fork would probably suffice.

Serve the burgers on a bed of lettuce leaves, with a dollop of avocado mayo, some chopped red onion, and chopped jalapenos. 
Chocolate Tacos (source here) shells 1/2 cup ground flax seeds ($.25) 1/2 cup water 2 ripe bananas ($.30) 4 tablespoons cacao or cocoa powder ($.80) pinch salt banana ice cream  4 bananas ($.60) 4 tablespoons cacao or cocoa powder ($.80) pinch salt nut cream  1/2 cup nuts ($1.00) 1/4 cup water 1 tablespoon agave ($.20) 1/2 teaspoons vanilla pinch salt chocolate sauce  2 tablespoons cacao or cocoa powder ($.40) 2 tablespoons agave ($.20) 2 tablespoons olive oil or coconut oil ($.20) a few chopped walnuts and strawberries These are so much fun. They really do look like little chocolate tacos with all the fixings. And … it’s chocolate, which is always a good thing. Make the shells first. Use finely ground flax seed and soak in water for about twenty minutes, until gooey. In a food processor with an “S” blade, puree the bananas until smooth. Add in the soaked flax, cocoa powder and salt and process briefly. Spread in eight circles on lined dehydrator trays. Let dehydrate for about an hour at 105 degrees, until dry to the touch on the side facing up. Flip and peel the sheet away. Let dry another couple hours in the dehydrator. Then, gently fold in half. Use a twisted piece of wax paper to make a brace to hold the taco shell slightly open. Let dry this way for another couple hours. Let cool to room temperature. Make the banana ice cream. Combine all the ingredients in the food processor and puree until very smooth. Then put in an ice cream maker and process until like soft serve. Freeze. The nut cream is just the ingredients pureed in a bullet type blender until smooth. Refrigerate. It will thicken some as it cools. The chocolate sauce is just cacao powder, agave, and either olive oil or coconut oil stirred together. Coconut oil will  make a hard chocolatey shell; olive oil will stay liquid. Either way is really good.To assemble, spoon the ice cream into the shells, add a dollop of nut cream, a few walnuts and strawberries, and a drizzle of sauce. You can add a bit of heat to any chocolate ice cream by adding a big pinch of cayenne before processing. It adds heat without changing the flavor much.

Chocolate Tacos

(source here)

shells
  • 1/2 cup ground flax seeds ($.25)
  • 1/2 cup water
  • 2 ripe bananas ($.30)
  • 4 tablespoons cacao or cocoa powder ($.80)
  • pinch salt

banana ice cream 
  • 4 bananas ($.60)
  • 4 tablespoons cacao or cocoa powder ($.80)
  • pinch salt

nut cream 

  • 1/2 cup nuts ($1.00)
  • 1/4 cup water
  • 1 tablespoon agave ($.20)
  • 1/2 teaspoons vanilla
  • pinch salt

chocolate sauce 
  • 2 tablespoons cacao or cocoa powder ($.40)
  • 2 tablespoons agave ($.20)
  • 2 tablespoons olive oil or coconut oil ($.20)
  • a few chopped walnuts and strawberries

These are so much fun. They really do look like little chocolate tacos with all the fixings. And … it’s chocolate, which is always a good thing. 

Make the shells first. Use finely ground flax seed and soak in water for about twenty minutes, until gooey. In a food processor with an “S” blade, puree the bananas until smooth. Add in the soaked flax, cocoa powder and salt and process briefly. Spread in eight circles on lined dehydrator trays. Let dehydrate for about an hour at 105 degrees, until dry to the touch on the side facing up. Flip and peel the sheet away. Let dry another couple hours in the dehydrator. Then, gently fold in half. Use a twisted piece of wax paper to make a brace to hold the taco shell slightly open. Let dry this way for another couple hours. Let cool to room temperature. 

Make the banana ice cream. Combine all the ingredients in the food processor and puree until very smooth. Then put in an ice cream maker and process until like soft serve. Freeze. 

The nut cream is just the ingredients pureed in a bullet type blender until smooth. Refrigerate. It will thicken some as it cools. 
The chocolate sauce is just cacao powder, agave, and either olive oil or coconut oil stirred together. Coconut oil will  make a hard chocolatey shell; olive oil will stay liquid. Either way is really good.

To assemble, spoon the ice cream into the shells, add a dollop of nut cream, a few walnuts and strawberries, and a drizzle of sauce. 

You can add a bit of heat to any chocolate ice cream by adding a big pinch of cayenne before processing. It adds heat without changing the flavor much.
Curried Corn & Brocoli Salad (source: my fridge) Seriously, this is not so pretty, but it is tasty. But, I think that’s usually the sentiment with curry.  Ingredients 1 cup Corn  1 cup Brocoli 1 cup Spinach, chiffonade For the sauce: 1 Bell Pepper 1/2 Tomato 1 Tablespoon Curry Powder 1 Tablespoon Nutritional Yeast 2 Tsp Salt 1 Tsp Garlic Powder 1 Tsp Onion Powder Combine all the ingredients for the sauce except the tomato in a blender. Blend until smooth. Add the tomato. I like a chunky consistency with all the vegetables, but make it how you like.  Layer the spinach on your plate and pile on the brocoli and corn. Pour the sauce over top and voila done! 

Curried Corn & Brocoli Salad

(source: my fridge)

Seriously, this is not so pretty, but it is tasty. But, I think that’s usually the sentiment with curry. 

Ingredients

  • 1 cup Corn 
  • 1 cup Brocoli
  • 1 cup Spinach, chiffonade

For the sauce:

  • 1 Bell Pepper
  • 1/2 Tomato
  • 1 Tablespoon Curry Powder
  • 1 Tablespoon Nutritional Yeast
  • 2 Tsp Salt
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder

Combine all the ingredients for the sauce except the tomato in a blender. Blend until smooth. Add the tomato. I like a chunky consistency with all the vegetables, but make it how you like. 

Layer the spinach on your plate and pile on the brocoli and corn. Pour the sauce over top and voila done! 

Portobello Mushroom and Eggplant Terrine with Rapini Purée (source here) The rich nature of portobello mushrooms makes this a hearty start to your fall meal; the pleasant bitterness of the Rapini plays nicely with the crisp earthiness of celeriac.  The thin-sliced vegetables create a brilliant plate presentation, and you can finally take down that family heirloom terrine thats been sitting on your hutch for years. Ingredients 4 Portobello mushrooms, destemmed and degilled, then sliced very thin 2 Japanese eggplants, sliced lengthwise very thin 1 celery root, peeled and sliced thin 2½ tablespoons fresh thyme, minced 1 tablespoon garlic, minced 2 tablespoons sherry vinegar 2 tablespoons lemon juice ¾ cup filtered water 1 teaspoon Himalayan rock salt ½ cup Bariani extra-virgin olive oil ½ bunch broccoli rabe 7 tablespoons water 1 lemon, juiced 5 tablespoons Bariani extra-virgin olive oil 1 teaspoon shallot, minced 1 tablespoon orange juice, fresh squeezed 1½ teaspoons raw agave nectar Preparation Dehydrate the celeriac at 105°F for 12–14 hours. Chop the broccoli rabe into ¼-inch pieces and dehydrate at 105°F for 12–14 hours. After degilling the mushrooms, slice them, paper thin, by cutting off the overhanging edges, and slicing from the middle outward on a heavy bias.  Then turn the mushroom 180 degrees and repeat the process. In a shallow non-reactive container, mix the thyme, garlic, vinegar, lemon juice, water, olive oil and salt, and pack the mushroom, eggplant, and celery root into the container, making sure to press down firmly in order to submerge the ingredients.  Refrigerate and allow to marinate for at least 8 hours, but preferably overnight. Line a 6”-x-2” terrine mold or loaf pan with plastic wrap, allowing for some overlap to hang over both sides.  Layer the marinated vegetables, starting with the mushrooms, then the eggplant, then the celery root.  Repeat this until the terrine is filled to the top, pressing down firmly after adding each layer.  Fold the remaining plastic wrap over the top, sealing tightly, and weight it; you can use a can of soup, or even an aluminum-foil-covered brick for this.  Refrigerate and allow to set for at least 8 hours, but preferably overnight. Prior to serving, make the Broccoli rabe purée by combining the dehydrated broccoli rabe, water, lemon juice, olive oil, orange juice, agave, and shallot in a blender and process until completely smooth.  Add salt and pepper to taste. Take the weight off the terrine and flip it out onto a cutting board.  Using a sharp knife, cut into ¼-inch slices (leave the plastic wrap on while cutting); this will make it easier to keep it together.  Serve with a generous portion of broccoli rabe purée.

Portobello Mushroom and Eggplant Terrine with Rapini Purée

(source here)

The rich nature of portobello mushrooms makes this a hearty start to your fall meal; the pleasant bitterness of the Rapini plays nicely with the crisp earthiness of celeriac.  The thin-sliced vegetables create a brilliant plate presentation, and you can finally take down that family heirloom terrine thats been sitting on your hutch for years.

Ingredients

  • 4 Portobello mushrooms, destemmed and degilled, then sliced very thin
  • 2 Japanese eggplants, sliced lengthwise very thin
  • 1 celery root, peeled and sliced thin
  • 2½ tablespoons fresh thyme, minced
  • 1 tablespoon garlic, minced
  • 2 tablespoons sherry vinegar
  • 2 tablespoons lemon juice
  • ¾ cup filtered water
  • 1 teaspoon Himalayan rock salt
  • ½ cup Bariani extra-virgin olive oil
  • ½ bunch broccoli rabe
  • 7 tablespoons water
  • 1 lemon, juiced
  • 5 tablespoons Bariani extra-virgin olive oil
  • 1 teaspoon shallot, minced
  • 1 tablespoon orange juice, fresh squeezed
  • 1½ teaspoons raw agave nectar

Preparation

Dehydrate the celeriac at 105°F for 12–14 hours.

Chop the broccoli rabe into ¼-inch pieces and dehydrate at 105°F for 12–14 hours.

After degilling the mushrooms, slice them, paper thin, by cutting off the overhanging edges, and slicing from the middle outward on a heavy bias.  Then turn the mushroom 180 degrees and repeat the process.

In a shallow non-reactive container, mix the thyme, garlic, vinegar, lemon juice, water, olive oil and salt, and pack the mushroom, eggplant, and celery root into the container, making sure to press down firmly in order to submerge the ingredients.  Refrigerate and allow to marinate for at least 8 hours, but preferably overnight.

Line a 6”-x-2” terrine mold or loaf pan with plastic wrap, allowing for some overlap to hang over both sides.  Layer the marinated vegetables, starting with the mushrooms, then the eggplant, then the celery root.  Repeat this until the terrine is filled to the top, pressing down firmly after adding each layer.  Fold the remaining plastic wrap over the top, sealing tightly, and weight it; you can use a can of soup, or even an aluminum-foil-covered brick for this.  Refrigerate and allow to set for at least 8 hours, but preferably overnight.

Prior to serving, make the Broccoli rabe purée by combining the dehydrated broccoli rabe, water, lemon juice, olive oil, orange juice, agave, and shallot in a blender and process until completely smooth.  Add salt and pepper to taste.

Take the weight off the terrine and flip it out onto a cutting board.  Using a sharp knife, cut into ¼-inch slices (leave the plastic wrap on while cutting); this will make it easier to keep it together.  Serve with a generous portion of broccoli rabe purée.

Spicy Flax Seed and Seaweed Crackers (source here) Ingredients 2 cups flax seeds (brown or golden) 1 whole jalapeno pepper, diced to small pieces 1 whole habanero pepper, diced to small pieces 3 teaspoons nutritional yeast 1 cup of wakame seaweed, torn in pieces 1 teaspoon nutritional yeast Dash of sea salt Rinse and drain flax seeds.  In a large bowl, soak flax seeds in pure water.  Use enough water to cover seeds.  Soak until seeds become gelatinous in texture.  This process usually takes up to an hour.  In a small bowl, combine torn pieces of wakame with jalapeno and habanero peppers.  After flax seeds become viscous, stir in all remaining ingredients. Pour flax seed mixture onto teflex sheets.  Dehydrate at 110 degrees for 8 to 10 hours.  As crackers start to dry on one side, turn teflex sheets upside down and peel off of crackers.  Allow other side to dry. Once done, cut into squares or break into large pieces.

Spicy Flax Seed and Seaweed Crackers

(source here)

Ingredients

  • 2 cups flax seeds (brown or golden)
  • 1 whole jalapeno pepper, diced to small pieces
  • 1 whole habanero pepper, diced to small pieces
  • 3 teaspoons nutritional yeast
  • 1 cup of wakame seaweed, torn in pieces
  • 1 teaspoon nutritional yeast
  • Dash of sea salt

Rinse and drain flax seeds.  In a large bowl, soak flax seeds in pure water.  Use enough water to cover seeds.  Soak until seeds become gelatinous in texture.  This process usually takes up to an hour. 

In a small bowl, combine torn pieces of wakame with jalapeno and habanero peppers.  After flax seeds become viscous, stir in all remaining ingredients.

Pour flax seed mixture onto teflex sheets.  Dehydrate at 110 degrees for 8 to 10 hours.  As crackers start to dry on one side, turn teflex sheets upside down and peel off of crackers.  Allow other side to dry. Once done, cut into squares or break into large pieces.

Raw Vegan Creamy Cheese of Mont Saint Michel (source here) Ingredients 1/2 Cup Macadamia Nuts 1/2 Cup Cashew Nuts 1/2 Cup + 2 Tbsp Pure Water (or just enough to cover all the nuts when in blender) Optional: Herbs and Spices -Blend everything together (If you are not using a high speed blender, you may need to occasionally stop and scrape the mixture off the sides back onto the blade. Pulse from time to time, making sure there is always some mixture touching the blades). Make sure the nuts are well ground and the mixture is creamy-Place the colander on a plate (this will stop the whey, which will be strained out in the process, from making a mess on the table). Place cheese cloth inside the colander-Pour the mixture onto the cloth (on the right, you can see the consistency is blobby, not liquidy)-Place the bag inside another one, or if you only own one- try turn it over itself, just as long as no mixture can escape when placing a weight on top-Place whatever you decided to use as a weight on top and put the stack in a place away from draughts (mine is inside the dehydrator with trays out)-Walk away for 24 hours. (I must admit I can never just walk away and readjusted the weight from time to time to squeeze more Whey out and also tasted the cheese in the process, but 24 hours seems to be the perfect time)-Transfer to the fridge for half an hour to harden, shape into logs and then roll into any herbs or spices you like (I had one log in Cracked Black, Red Pepper and Paprika and the other log in a Mix of Dried Herns including Thyme, Marjoram, Parsley, Oregano, Sage and Basil) I hear it lasts in the fridge for over a week too, but I wouldn’t know

Raw Vegan Creamy Cheese of Mont Saint Michel

(source here)

Ingredients

  • 1/2 Cup Macadamia Nuts
  • 1/2 Cup Cashew Nuts
  • 1/2 Cup + 2 Tbsp Pure Water (or just enough to cover all the nuts when in blender)
  • Optional: Herbs and Spices

-Blend everything together (If you are not using a high speed blender, you may need to occasionally stop and scrape the mixture off the sides back onto the blade. Pulse from time to time, making sure there is always some mixture touching the blades). Make sure the nuts are well ground and the mixture is creamy

-Place the colander on a plate (this will stop the whey, which will be strained out in the process, from making a mess on the table). Place cheese cloth inside the colander

-Pour the mixture onto the cloth (on the right, you can see the consistency is blobby, not liquidy)

-Place the bag inside another one, or if you only own one- try turn it over itself, just as long as no mixture can escape when placing a weight on top

-Place whatever you decided to use as a weight on top and put the stack in a place away from draughts (mine is inside the dehydrator with trays out)

-Walk away for 24 hours. (I must admit I can never just walk away and readjusted the weight from time to time to squeeze more Whey out and also tasted the cheese in the process, but 24 hours seems to be the perfect time)

-Transfer to the fridge for half an hour to harden, shape into logs and then roll into any herbs or spices you like (I had one log in Cracked Black, Red Pepper and Paprika and the other log in a Mix of Dried Herns including Thyme, Marjoram, Parsley, Oregano, Sage and Basil)

I hear it lasts in the fridge for over a week too, but I wouldn’t know

Carob Confections (source here) 1 cup almonds 1 1/2 cups of raw carob powder 2 tablespoons pine nuts 1/2 cup coconut 1/4 cup honey, plus 1 tablespoon honey (or agave) 1/4 cup water, plus 1 tablespoon water carob powder or coconut or ground almonds In a food processor, fine chop the almonds. Add the carob, pine nuts and coconut and process until mixed. Mix the honey and water together and add gradually to the almond mixture while the processor is running. Keep the processor running until a dough is formed. Roll into balls and then coat with the carob or coconut or ground almonds. Refrigerate until needed.

Carob Confections

(source here)


In a food processor, fine chop the almonds. Add the carob, pine nuts and coconut and process until mixed. Mix the honey and water together and add gradually to the almond mixture while the processor is running. Keep the processor running until a dough is formed. Roll into balls and then coat with the carob or coconut or ground almonds. Refrigerate until needed.
CABBAGE SALAD 4 cups chopped green cabbage 1/4 cup fresh peas 2 green onions, finely chopped 2 tbsp sesame oil 1 tbsp apple cider vinegar 1 tbsp liquid sweetener 1 heavy pinch fine sea salt 1/4 cup slivered almonds, chopped Add the cabbage, peas and green onions to a large, resealable plastic bag; set aside. In a small bowl, stir together the oil, vinegar, liquid sweetener and salt. Pour into bag of cabbage, seal, toss and then let sit for 30 minutes, tossing every 10 minutes. When ready to serve, mix in almonds. Keeps in refrigerator for up to two days. Thereafter, it starts to lose it’s crunch. Yield: 6 servings

CABBAGE SALAD

  • 4 cups chopped green cabbage
  • 1/4 cup fresh peas
  • 2 green onions, finely chopped
  • 2 tbsp sesame oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp liquid sweetener
  • 1 heavy pinch fine sea salt
  • 1/4 cup slivered almonds, chopped

Add the cabbage, peas and green onions to a large, resealable plastic bag; set aside. In a small bowl, stir together the oil, vinegar, liquid sweetener and salt. Pour into bag of cabbage, seal, toss and then let sit for 30 minutes, tossing every 10 minutes. When ready to serve, mix in almonds. Keeps in refrigerator for up to two days. Thereafter, it starts to lose it’s crunch.

Yield: 6 servings

Blueberry Watermelon Cooler (source here) Serves 13/4 cup frozen blueberries1 cup seedless watermelon1/2 cup water Slice off a piece watermelon and remove the rind. Chop the watermelon into 1 inch chunks. Add frozen blueberries, watermelon, and water to your blender and mix until smooth.

Blueberry Watermelon Cooler

(source here)

Serves 1

3/4 cup frozen blueberries
1 cup seedless watermelon
1/2 cup water

  1. Slice off a piece watermelon and remove the rind. Chop the watermelon into 1 inch chunks.
  2. Add frozen blueberries, watermelon, and water to your blender and mix until smooth.
CHOCOLATE AND SALTED CARAMEL CAKE (RAW) (source here) Ingredients Cake 3 cups raw almonds 1/2 cup cacao powder 1/2 tsp raw sea salt 15 medjool dates, pitted 3-4 tbsp raw nut milk Cashew cream frosting 5 medjool dates, pitted 1 1/2 c. raw cashews, soaked overnight 1/2 vanilla bean, split and scraped 1/4 tsp raw sea salt Line the bottom of three 4” spring form pans with parchment paper; set aside. In a food processor fitted with the S blade, blend the almonds, cacao powder and salt until the mixture resembles a fine meal; about 1-2 minutes. Add the dates and nut milk; pulse until the mixture forms a smooth (but slightly crumbly) dough. Divide the dough evenly between the prepared pans and press; chill in freezer for 45-60 minutes. Place the dates in a small bowl and cover with water; soak for 10-15 minutes. In the container of a high powered blender, such as a Vitmix, blend the soaked cashews, vanilla bean and sea salt for 1-2 minutes. Add the soaked dates and blend until extremely smooth; about 2 minutes. You can continue mixing for several minutes if you want the frosting to be ‘whipped’. Transfer frosting to a small, air tight container and refrigerate until ready to use. If you’re going to refrigerate if for a few days, I suggest adding 1/2 teaspoon of lemon juice, to help preserve the frosting. To assemble the cake, carefully remove the cake layers from the pans. Place one layer in the middle of a cake stand (or plate) and smother, generously, with frosting. Add the remaining layers and do the same. Transfer to freezer for 45 minutes, so the cashew cream hardens; this will make it easier for you to ice the entire cake. Smooth remaining frosting onto the cake. Serve immideately or transfer to an air tight container and store in the freezer for up for 2 weeks. Yield: 1 4” triple layer cake

CHOCOLATE AND SALTED CARAMEL CAKE (RAW)

(source here)

Ingredients

Cake

  • 3 cups raw almonds
  • 1/2 cup cacao powder
  • 1/2 tsp raw sea salt
  • 15 medjool dates, pitted
  • 3-4 tbsp raw nut milk

Cashew cream frosting

  • 5 medjool dates, pitted
  • 1 1/2 c. raw cashews, soaked overnight
  • 1/2 vanilla bean, split and scraped
  • 1/4 tsp raw sea salt

Line the bottom of three 4” spring form pans with parchment paper; set aside. In a food processor fitted with the S blade, blend the almonds, cacao powder and salt until the mixture resembles a fine meal; about 1-2 minutes. Add the dates and nut milk; pulse until the mixture forms a smooth (but slightly crumbly) dough. Divide the dough evenly between the prepared pans and press; chill in freezer for 45-60 minutes.

Place the dates in a small bowl and cover with water; soak for 10-15 minutes. In the container of a high powered blender, such as a Vitmix, blend the soaked cashews, vanilla bean and sea salt for 1-2 minutes. Add the soaked dates and blend until extremely smooth; about 2 minutes. You can continue mixing for several minutes if you want the frosting to be ‘whipped’. Transfer frosting to a small, air tight container and refrigerate until ready to use. If you’re going to refrigerate if for a few days, I suggest adding 1/2 teaspoon of lemon juice, to help preserve the frosting.

To assemble the cake, carefully remove the cake layers from the pans. Place one layer in the middle of a cake stand (or plate) and smother, generously, with frosting. Add the remaining layers and do the same. Transfer to freezer for 45 minutes, so the cashew cream hardens; this will make it easier for you to ice the entire cake. Smooth remaining frosting onto the cake. Serve immideately or transfer to an air tight container and store in the freezer for up for 2 weeks.

Yield: 1 4” triple layer cake

(Source: findvegan)

Ramen (Rawmen) (source here) Serves: 2 (makes 2 1/2 cups) Prep Time: 15 minutes Ingredients 2 1/4 cups water 1/2 cup baby spinach, firmly packed 1/2 cup thinly sliced carrots 1/2 cup thinly sliced cremini mushrooms 1 zucchini, peeled 2 tablespoons mellow white miso 1/2 teaspoon tamari Dash salt 2 teaspoons thinly sliced green onion Equipment cutting board chef’s knife, 8-inch vegetable spiral slicer peeler measuring cups measuring spoons small saucepan small bowl fork wooden spoon Directions Cut the zucchini into thin noodles using a vegetable spiral slicer. Alternatively, use a vegetable peeler to create long ribbons by drawing the peeler down all sides of the zucchini until you reach the core. Put 2 cups of the water and the spinach, carrots, and mushrooms in a small saucepan. Cover and turn on the heat to medium-high. Just as the vegetables and water begin to boil, remove the saucepan from the heat and allow to stand for 5 minutes. Combine the remaining 1/4 cup of water with the miso in a small bowl. Whisk with a fork until blended. Add the miso mixture, zucchini noodles, green onions, tamari, and salt to the water and vegetables and stir until well combined. Serve immediately.

Ramen (Rawmen)

(source here)

Serves: 2 (makes 2 1/2 cups)

Prep Time: 15 minutes

Ingredients

  • 2 1/4 cups water
  • 1/2 cup baby spinach, firmly packed
  • 1/2 cup thinly sliced carrots
  • 1/2 cup thinly sliced cremini mushrooms
  • 1 zucchini, peeled
  • 2 tablespoons mellow white miso
  • 1/2 teaspoon tamari
  • Dash salt
  • 2 teaspoons thinly sliced green onion

Equipment

  • cutting board
  • chef’s knife, 8-inch
  • vegetable spiral slicer
  • peeler
  • measuring cups
  • measuring spoons
  • small saucepan
  • small bowl
  • fork
  • wooden spoon

Directions

Cut the zucchini into thin noodles using a vegetable spiral slicer. Alternatively, use a vegetable peeler to create long ribbons by drawing the peeler down all sides of the zucchini until you reach the core.

Put 2 cups of the water and the spinach, carrots, and mushrooms in a small saucepan. Cover and turn on the heat to medium-high. Just as the vegetables and water begin to boil, remove the saucepan from the heat and allow to stand for 5 minutes. Combine the remaining 1/4 cup of water with the miso in a small bowl. Whisk with a fork until blended. Add the miso mixture, zucchini noodles, green onions, tamari, and salt to the water and vegetables and stir until well combined. Serve immediately.

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Raw vegan recipes to inspire my current addiction!