Raw Vegan Carrot Cake (source here) Ingredients: 2 C oat flour (made by processing rolled oats in a blender) 2 C pulp from 6-8 juiced carrots 1/4 tsp salt 2 C dates finely chopped or ground 1 C nuts chopped 2 tsp vanilla 3 TBsp honey Other things I added in: extra salt to taste extra honey or agave to taste lots of raisins lots of cinnamon!  (how could a carrot cake recipe NOT have cinnamon??) 1/2 C extra nuts 2 TBSp coconut oil Cream Cheese Frosting: 2 cups cashews, soaked (raw) 2 tablespoons lemon juice 2 tablespoons dates, soaked 1 tablespoon coconut butter 1 teaspoon vanilla extract (or half a vanilla bean) 1/4 teaspoon salt Directions: For Cake: Mix all the ingredients together well.  Knead and form into 2 rolls for slicing or layers for a cake.  Make one layer of a cake & cover with frosting.  Place second cake layer on top and cover whole cake with frosting. For Frosting: Put all ingredients in a high-powered blender and process until smooth and creamy. (I will probably use my little food processor and a rubber spatula.).

Raw Vegan Carrot Cake


(source here)

Ingredients:

  • 2 C oat flour (made by processing rolled oats in a blender)
  • 2 C pulp from 6-8 juiced carrots
  • 1/4 tsp salt
  • 2 C dates finely chopped or ground
  • 1 C nuts chopped
  • 2 tsp vanilla
  • 3 TBsp honey

Other things I added in:

  • extra salt to taste
  • extra honey or agave to taste
  • lots of raisins
  • lots of cinnamon!  (how could a carrot cake recipe NOT have cinnamon??)
  • 1/2 C extra nuts
  • 2 TBSp coconut oil

Cream Cheese Frosting:

  • 2 cups cashews, soaked (raw)
  • 2 tablespoons lemon juice
  • 2 tablespoons dates, soaked
  • 1 tablespoon coconut butter
  • 1 teaspoon vanilla extract (or half a vanilla bean)
  • 1/4 teaspoon salt

Directions:

For Cake:

Mix all the ingredients together well.  Knead and form into 2 rolls for slicing or layers for a cake.  Make one layer of a cake & cover with frosting.  Place second cake layer on top and cover whole cake with frosting.

For Frosting:

Put all ingredients in a high-powered blender and process until smooth and creamy. (I will probably use my little food processor and a rubber spatula.).

1 year ago  121 notes View high resolution

Broccoli Mushroom “Stir Fry” Marinade: 1/4 C Olive Oil 2 T Nama Shoyu 1 T Agave or Raw Honey Whisk olive oil, nama shoyu and agave or honey together. Stir Fry 1 1/2  C Sliced Mushrooms 1 C Chopped Broccoli 1 Large Parsnip 2 Carrots 1 C Pea Pods Sesame Oil (optional) Black Sesame Seeds (Optional) Place broccoli and mushrooms in marinade. Stir to coat. Set aside. Peel and cut parsnip into pieces. Place in food processor and process until coarsely chopped. Cut the carrots into match stick sized pieces. Chop the pea pods into 1/2 inch pieces and mix into the parsnip “rice” with the carrots. Stir in the entire broccoli, mushroom marinade mix. Toss. You can dress it with a little sesame oil and black sesame seeds for more flavor.

Broccoli Mushroom “Stir Fry”

Marinade:

  • 1/4 C Olive Oil
  • 2 T Nama Shoyu
  • 1 T Agave or Raw Honey

Whisk olive oil, nama shoyu and agave or honey together.

Stir Fry

  • 1 1/2  C Sliced Mushrooms
  • 1 C Chopped Broccoli
  • 1 Large Parsnip
  • 2 Carrots
  • 1 C Pea Pods
  • Sesame Oil (optional)
  • Black Sesame Seeds (Optional)

Place broccoli and mushrooms in marinade. Stir to coat. Set aside.

Peel and cut parsnip into pieces. Place in food processor and process until coarsely chopped.

Cut the carrots into match stick sized pieces.

Chop the pea pods into 1/2 inch pieces and mix into the parsnip “rice” with the carrots.

Stir in the entire broccoli, mushroom marinade mix. Toss. You can dress it with a little sesame oil and black sesame seeds for more flavor.

1 year ago  64 notes View high resolution

My juice ingredients: lots of carrot, a bundle of choy sum with buds, leftover kale stalks, one apple & 1/2 a beet… it was YUMMY.

My juice ingredients: lots of carrot, a bundle of choy sum with buds, leftover kale stalks, one apple & 1/2 a beet… it was YUMMY.

1 year ago  7 notes

I decided to make some raw crackers/bread yesterday. All you have to do is blend up the wet ingredients then toss them in a bowl with the dry ingredients mix and slather onto a dehydrator. Here are the ingredients, it’s super simple and you can just mix to taste. The chipotle crackers are great if you have leftover juice pulp, I have a baggie in my freezer that I pop mine into until I’m ready to make something with. The onion bread was pretty good, I got the recipe here. The corn chips were definitely my favorite. I may experiment more with these. But I think they would be a great staple for eating with pico and other dips. A good replacement for bread and chips. 

Onion Bread

  • Onion
  • Salt
  • Agave
  • Oil
  • Flax Seed (golden preferably)
  • Ground Sunflower Seeds

Raw Chipotle Crackers

  • Carrot Pulp (mine had bits of beet, orange, kale, apple etc from my juice and I think it doesn’t really matter, probably just about any veggie pulp will work)
  • Chili Powder
  • Cayenne Powder
  • Garlic Powder
  • Chipotle Seasoning (I got it from Sam’s about a thousand years ago…)
  • Water
  • Oil

Corn Chips

  • Corn
  • Water
  • Oil
  • Chilli Pepper
  • Salt

1 year ago  6 notes

Raw Vegan Carrot Cake (source here) Ingredients: 2 C oat flour (made by processing rolled oats in a blender) 2 C pulp from 6-8 juiced carrots 1/4 tsp salt 2 C dates finely chopped or ground 1 C nuts chopped 2 tsp vanilla 3 TBsp honey Other things I added in: extra salt to taste extra honey or agave to taste lots of raisins lots of cinnamon!  (how could a carrot cake recipe NOT have cinnamon??) 1/2 C extra nuts 2 TBSp coconut oil Cream Cheese Frosting: 2 cups cashews, soaked (raw) 2 tablespoons lemon juice 2 tablespoons dates, soaked 1 tablespoon coconut butter 1 teaspoon vanilla extract (or half a vanilla bean) 1/4 teaspoon salt Directions: For Cake: Mix all the ingredients together well.  Knead and form into 2 rolls for slicing or layers for a cake.  Make one layer of a cake & cover with frosting.  Place second cake layer on top and cover whole cake with frosting. For Frosting: Put all ingredients in a high-powered blender and process until smooth and creamy. (I will probably use my little food processor and a rubber spatula.).

Raw Vegan Carrot Cake


(source here)

Ingredients:

  • 2 C oat flour (made by processing rolled oats in a blender)
  • 2 C pulp from 6-8 juiced carrots
  • 1/4 tsp salt
  • 2 C dates finely chopped or ground
  • 1 C nuts chopped
  • 2 tsp vanilla
  • 3 TBsp honey

Other things I added in:

  • extra salt to taste
  • extra honey or agave to taste
  • lots of raisins
  • lots of cinnamon!  (how could a carrot cake recipe NOT have cinnamon??)
  • 1/2 C extra nuts
  • 2 TBSp coconut oil

Cream Cheese Frosting:

  • 2 cups cashews, soaked (raw)
  • 2 tablespoons lemon juice
  • 2 tablespoons dates, soaked
  • 1 tablespoon coconut butter
  • 1 teaspoon vanilla extract (or half a vanilla bean)
  • 1/4 teaspoon salt

Directions:

For Cake:

Mix all the ingredients together well.  Knead and form into 2 rolls for slicing or layers for a cake.  Make one layer of a cake & cover with frosting.  Place second cake layer on top and cover whole cake with frosting.

For Frosting:

Put all ingredients in a high-powered blender and process until smooth and creamy. (I will probably use my little food processor and a rubber spatula.).

Broccoli Mushroom “Stir Fry” Marinade: 1/4 C Olive Oil 2 T Nama Shoyu 1 T Agave or Raw Honey Whisk olive oil, nama shoyu and agave or honey together. Stir Fry 1 1/2  C Sliced Mushrooms 1 C Chopped Broccoli 1 Large Parsnip 2 Carrots 1 C Pea Pods Sesame Oil (optional) Black Sesame Seeds (Optional) Place broccoli and mushrooms in marinade. Stir to coat. Set aside. Peel and cut parsnip into pieces. Place in food processor and process until coarsely chopped. Cut the carrots into match stick sized pieces. Chop the pea pods into 1/2 inch pieces and mix into the parsnip “rice” with the carrots. Stir in the entire broccoli, mushroom marinade mix. Toss. You can dress it with a little sesame oil and black sesame seeds for more flavor.

Broccoli Mushroom “Stir Fry”

Marinade:

  • 1/4 C Olive Oil
  • 2 T Nama Shoyu
  • 1 T Agave or Raw Honey

Whisk olive oil, nama shoyu and agave or honey together.

Stir Fry

  • 1 1/2  C Sliced Mushrooms
  • 1 C Chopped Broccoli
  • 1 Large Parsnip
  • 2 Carrots
  • 1 C Pea Pods
  • Sesame Oil (optional)
  • Black Sesame Seeds (Optional)

Place broccoli and mushrooms in marinade. Stir to coat. Set aside.

Peel and cut parsnip into pieces. Place in food processor and process until coarsely chopped.

Cut the carrots into match stick sized pieces.

Chop the pea pods into 1/2 inch pieces and mix into the parsnip “rice” with the carrots.

Stir in the entire broccoli, mushroom marinade mix. Toss. You can dress it with a little sesame oil and black sesame seeds for more flavor.

My juice ingredients: lots of carrot, a bundle of choy sum with buds, leftover kale stalks, one apple & 1/2 a beet… it was YUMMY.

My juice ingredients: lots of carrot, a bundle of choy sum with buds, leftover kale stalks, one apple & 1/2 a beet… it was YUMMY.

I decided to make some raw crackers/bread yesterday. All you have to do is blend up the wet ingredients then toss them in a bowl with the dry ingredients mix and slather onto a dehydrator. Here are the ingredients, it’s super simple and you can just mix to taste. The chipotle crackers are great if you have leftover juice pulp, I have a baggie in my freezer that I pop mine into until I’m ready to make something with. The onion bread was pretty good, I got the recipe here. The corn chips were definitely my favorite. I may experiment more with these. But I think they would be a great staple for eating with pico and other dips. A good replacement for bread and chips. 

Onion Bread

  • Onion
  • Salt
  • Agave
  • Oil
  • Flax Seed (golden preferably)
  • Ground Sunflower Seeds

Raw Chipotle Crackers

  • Carrot Pulp (mine had bits of beet, orange, kale, apple etc from my juice and I think it doesn’t really matter, probably just about any veggie pulp will work)
  • Chili Powder
  • Cayenne Powder
  • Garlic Powder
  • Chipotle Seasoning (I got it from Sam’s about a thousand years ago…)
  • Water
  • Oil

Corn Chips

  • Corn
  • Water
  • Oil
  • Chilli Pepper
  • Salt

About:

Raw vegan recipes to inspire my current addiction!