Monday, June 30, 2014

Raw Vegan Whipped Tators - Mashed Cauliflower

Raw Vegan Mashed "Tators" - cauliflower that is

Just because we eat a raw vegan "it's a lifestyle not a diet", doesn't mean we can't have mashed "tators".

When I first heard about cauliflower mashed tators I was intrigued.  Then I started playing around with recipe ideas - until I created this one.  Whenever we're in the mood for some good ol' whipped/mashed "tators", this is my go-to recipe.  It's smooth, fluffy and oh so yummy!

You can use fresh or frozen (defrosted of course), but I prefer the frozen cauliflower for this recipe.  I know... I hear the gasps, but for some reason frozen cauliflower is easier on my tummy than fresh.  Anyway... if you use fresh, you'll need to adjust the liquid.  This recipe is for frozen.

Raw Vegan Whipped "Tators" - Mashed Cauliflower

1 16oz bag frozen cauliflower - defrosted
1/8 cup almond milk (or milk of choice)
1/2 cup cashews - soaked for at least 4 hours then rinse & drain
1/2 tsp garlic powder
1/8 tsp sea salt - or to taste
1/8 tsp white pepper - or to taste
1 Tbs of EVO (extra virgin olive oil)

Put all ingredients into high speed blender and blend until smooth & creamy.  If it is too thick, thin it out by adding more almond milk a little at a time until desired consistency.  Top with black pepper, take a bite, smile and enjoy!


Friday, June 27, 2014

Raw Vegan Pizza with Spinach Basil Pesto

Raw Vegan Pizza with Spinach Basil Pesto

Oh.  My.  Gosh!  This was one of my best pizza's yet!  Honestly, Mark and I could hardly wait to dig in.  And let me tell you... crumbs did not fall.

Yummy Healthy Guilt-Free Pizza!

For this huge pizza I wanted a bright green sauce, so I created a raw vegan Spinach Basil Pesto.  For toppings, lots of colorful veggies: red cabbage, sweet onion, yellow squash, orange & yellow sweet peppers, avocado and my own sundried grape tomatoes.  I believe I made a rainbow! 

It was just too pretty to eat.  Riiiiight.

Raw Vegan Pizza Crust - ready to go into the dehydrator

I used my basic nut-free raw vegan pizza crust recipe that you can find here, but made it a bit bigger this time.  Oh and I also added a bit of white onion to the tomato mixture.  While the crust is in the dehydrator, I drool for hours as the house smells like a giant pizza! 

Rainbow Veggie Pizza

Just in case you wanted one last look at this colorful, delicious and healthy pizza before I get to the recipe.  I know, I'm such a tease (snicker snicker).

Raw Vegan Spinach Basil Pesto

1 cup packed torn basil
3 good handfuls baby spinach
1 Tbs nutritional yeast
1/3 cup pine nuts
2 Tbs hemp heart seeds
2 garlic cloves
2 Tbs lemon juice
4-5 turns black pepper
pinch or two of sea salt
*optional EVO

Put all ingredients into a blender except optional EVO (extra virgin olive oil) and blend until smooth and creamy.  You'll probably need to stop the blender off and on to work the mixture down.  It will be thick which is perfect for the pizza crust.  However, if it's too thick or you want a thinner consistency, add a little water or drizzle of EVO until desired liking.

My Raw Vegan Pizza Crust recipe is here.  Add your favorite toppings and enjoy!


Tuesday, June 24, 2014

Chocolate Jam Swirl Smoothie

Chocolate Jam Swirl Smoothie

Just a quickie post for today.  Then again, this one doesn't need much of an intro. 

I'll sum it up.  Chocolaty.  Fruity.  Healthy.  Delicious.  Smoothie.  Easy recipe.

Chocolate Jam Swirl Smoothie

Jam Layer:
1 cup frozen blueberries (or fresh)
1 cup grapes
1 very small banana

Blend well and put in freezer while making next layer

Chocolate layer:
1 frozen banana
1 non-frozen banana
1 Tbs heaping cacao powder
enough water to blend with

Blend well.  Remove jam layer from freezer.  Alternately layer in glass and give a little swirl between layers.  Enjoy this lip smacking healthy smoothie treat.  It's one of my favorites that I keep making again and again and...


Sunday, June 22, 2014

Raw Vegan Brownie Bars

Raw Vegan Brownie Bars

Here is another version of my raw vegan brownies.  You can never have too many brownie recipes.

This one I actually threw together because I was in need of a quick chocolate brownie fix.  We don't actually eat too many sweets.  Most of the desserts I make either go to Mark's work, family, or in the freezer for when we do want a treat.

Anyway, this recipe turned out very good.  Wish I would have taken more photos, but this is the only one as it was just going to be an Instagram post... didn't think I would blog about it, but it's too yummy and simple to not share.

Raw Vegan Brownie Bars

1 cup heaping pecans
1/2 cup unsweetened dried coconut
1/3 cup hemp heart seeds
1/3 cup cacao powder
1 Tbs coconut oil (liquid)
1 cup packed medjool dates
pinch of sea salt

Place all ingredients in food processor and process until mixture is well combined - do not over process.  Test to make sure you can form a ball with it in your hands and then pop it into your mouth.  You need to make sure it tastes good, right?  

Press mixture firmly in a lined 7x5 glass dish.  I over wrap my dish then fold it back over while pressing down on it with a large spatula.  Place dish uncovered in freezer for at least 60 minutes.  Remove from dish and cut into desired size bars or bites and enjoy!

Store in fridge or freezer - if there's any left that is.


Friday, June 20, 2014

Tomato Stack

Tomato Stack Lunch

Want a quick, simple and satisfying lunch or snack?  Try my super easy Tomato Stack.  You should have seen the whole tomato as it was as big as my hand!  In fact, I could have stacked it higher, but this was perfect.

This is so simple that it doesn't actually require a recipe, so I'm just going to write up the basics and you take it from there.  Okie dokie? 

Tomato Stack

1 large tomato - sliced thick
1 small avocado - mashed and seasoned to taste
sliced sweet onion

Layer ingredients and enjoy.


Wednesday, June 18, 2014

Green Chocolate Smoothie - Raw and Vegan

Green Chocolate Smoothie

Green smoothies pretty much rock my mornings.  Chocolate (cacao) smoothies rock my afternoons.  Put them together and oh my gosh!  Pure bliss. 

Chocolate, meet green.  That's exactly what I did with this smoothie and let me tell you... it was SO yummy that I practically licked the mug clean!  Okay okay, so I really licked it clean ;) 

Green Chocolate Smoothie

Green Layer:
1 cup zucchini, roughly chopped
1 handful baby spinach
2 dates
1 large frozen banana
1 Tbs flax meal
1 1/2 Tbs cacao powder
1/4 cup water (adjust as needed)

Blend in powerful blender.  Transfer to separate container and put in freezer while making next later.

Creamy Layer:
1 large frozen banana
1 heaping Tbs almond butter
1/4 cup water (adjust as needed)

Blend well.  Layer in tall glass as you wish and enjoy.  I topped mine with cacao nibs for a bit of crunch, but it's seriously yummielicous as is.


Monday, June 16, 2014

Raw Vegan Cacao Beetroot Cake with Fudge Frosting

Raw Vegan Beetroot Cupcake with Fudge Frosting

I've been seeing a variety of beetroot cakes lately and they look so darn good!  So after becoming inspired, I decided to create my own version - and came up with this super delicious recipe.

I made a few mini cupcakes to try it out first and then made a small cake for Mark's work - it was for this months birthday celebration and the theme was Chocolate.  And boy oh boy you should have seen the sea of chocolate there! (drool).

Raw Vegan Beetroot Cake with Fudge Frosting

The cake was moist, flavorful and held together nicely.  I'm going to make a few changes next time I make it, but my current recipe is truly quite delicious. 

You really don't need a frosting or icing for this melt in your mouth cake, but hey... I had to continue on with the Chocolate theme, right?  I didn't want a nut base frosting, so I played around and came up with my WOW THIS IS AWESOME Fudge Frosting. 

Now that my mouth is watering and I'm wanting chocolate, I'll move on to my recipe. 

Raw Vegan Cacao Beetroot Cake with Fudge Frosting
makes one 7x5 cake

1 1/2 cups brazil nuts
1 cup medjool dates soaked in fresh water and drained (reserve soak water)
1 cup grated beetroot
1/3 cup plus 1 Tbs cacao powder
1/3 cup coconut flour
1 tsp vanilla
1 Tbs agave
pinch sea salt

Place brazil nuts in food processor and process to nut flour, but do not over process (there will be little bits). Transfer the nut flour to a bowl and set aside.

Add the softened dates and grated beetroot to processor and process until combined.  Add in the remaining ingredients and the nut flour then process until well combined.  If mixture is too dry, add in some of the date soak water 1 TBS at a time and pulse process.   

Press mixture into a lined 7x5 glass pan and place uncovered in fridge for at least 90 minutes or until firm.  Can be enjoyed with or without the frosting. 

Fudge Frosting
6-8 medjool dates soaked in fresh water and drained (reserve soak water)
1/2 tsp vanilla
1/4 cup cacao
1 Tbs agave
4 Tbs date soak water
pinch of sea salt

Put all ingredients into blender and blend until smooth and creamy.  It will be like a thick frosting, but creamy.  If mixture is too thick add in more date soak water 1 TBS at a time until desired consistency.

Store cake in fridge for up to 5 days.


Monday, June 2, 2014

Raw Vegan Veggie Burgers

Raw Vegan Veggie Burgers - Portobellos

Move over fork and knife!  Raw vegan veggie burgers - it's what's for dinner.

These huge, juicy, delicious, messy, triple napkin, "don't bother me I'm eating" veggie burgers definitely hit the spot.  The get in my belly spot!  They are super easy to make and you can fill them with as many of your favorite veggies as you like.  I used the following, from bottom up:

mashed avocado
onion slices
peeled carrots
sliced tomatoes
leaf lettuce
mashed avocado (can't have too much avocado :)

In fact, I'm just going to get right to the easy peasy recipe as I'm drooling all over my laptop.

Portobello Veggie Burgers

Raw Vegan Veggie Burgers

4 large portobello mushrooms - stemmed and gills removed
Place in Ziploc bag or other container

1 Tbs apple cider vinegar (I use raw and gluten-free)
1 Tbs Braggs or Tamari
1 Tbs EVO (extra virgin olive oil)
1 Tbs Agave
1/2 tsp onion powder
1/4 tsp paprika
1/4 tsp cumin

Combine the marinade ingredients in a small bowl then pour over the portobellos and make sure to coat each one as well as you can.  It may seem as if there is not enough marinade, but the shrooms will develop juice while marinating.  Marinate in fridge for at least 6-8 hours - the longer the better. 

After marinating, lightly pat dry each shroom, place on mesh tray and dehydrate at 115° F for approximately 2 hours or until desired tenderness.  Fill with veggies of choice and enjoy!