Raw Cinnamon Chile Chocolate Truffles - Vegan and Gluten-Free

Raw Cinnamon Chili Chocolate Truffles

Wow... it surely has been a while since my last post!  So much has gone on over the past few months that I haven't been able to keep up with blogging, let alone other social sites.  All is well now.  The New Year is here and I'm ready to tackle whatever comes my way.

I made several treats for Mark's work last month and this is one of them.  I didn't take pics of the other goodies because I just wasn't in that mode.  Most of them were impromptu anyway and I didn't even write anything down.  However, this one I did because they were a big hit at his work... and are so yummy!

Cinnamon Chile Chocolate Truffles - raw and vegan of course!  Nope, they are not hot or spicy at all, there's just a subtle hint of spice.  In fact, you can omit or add more of the chile cocoa blend than what I have listed as I'm still tweaking them (I've made them twice... so far).  Plus they are not overly sweet, which I like, but you can also adjust that if you like it sweeter.


Raw Cinnamon Chile Chocolate Truffles
makes 30-34 balls, depending on how big you make them

1 cup walnuts
1 cup pecans
4 TBS heaping cacao
*1/4 tsp heaping cinnamon (I use Saigon Cinnamon)
*1/4 tsp heaping Cocoa Chile Blend
2 pinches sea salt

Place in food processor and pulse a few times or so until nuts are broken down a bit - don't over process or it will become too oily. 

Add in the following:

2 cups soft medjool dates (semi-packed)
1 tsp vanilla
1 TBS Agave or sweetener of choice (or adjust to desired sweetness)

Process until well combined and a big ball forms.  Depending on your processor, you may have to stop and scrap down the sides then start it again.  The mixture will be a little oily, but won't be once refrigerated.

Form the mixture into little balls or desired size.  I got 32 out of this batch, but would've been 34 had I not taste tested ;).  Place on a tray and loosely cover with wrap of choice then pop them in the fridge for a few hours to set.  Then put them into a container of choice and can either be stored in the fridge or freezer.  These are also very good right after making them.  Mmmmm!

*you can either omit the spices or increase the amount for more intense flavor.

Happy New Year!

Peace☮
Rocki

Raw Taco Salad with Spicy Hemp "Cheese" Dressing - Vegan as always

Raw Vegan Taco Salad with Spicy Hemp "Cheese" Dressing

Who doesn't love taco salad - especially guilt-free eat all you want taco salad!  We eat taco salad frequently and I tend to change up some of ingredients each time, as well as the spicy "cheese" dressing. 

Above is one version that I have loaded with a rainbow of veggies on top of a bowl of greens: cherry tomatoes, red onion, green onion, red & yellow bell pepper, corn, avocado, cilantro and my Walnut Mushroom Filling that I tweaked just a tad bit (recipe below).  

Oh and Mark likes beans in his sometimes (beans do not like me), so I added pinto beans in his bowl.  On the side are my raw vegan taco chips that I have yet to write up the recipe for, but I'll do that in good time.

Raw Vegan Taco Salad with Spicy Hemp "Cheese" Dressing

This version is just about the same, but I added red cabbage and omitted the red & yellow bell peppers.  Both were served with my Spicy Hemp "Cheese" Dressing.

You can't go wrong with taco salad, or salad in general, so fill your bowls with lots of greens and add whatever veggies you love to your hearts content!


Walnut Mushroom Taco Filling II - raw & vegan
(for my nut-free version, go here)

1 heaping cup walnuts

2 1/2 cups quartered baby portobellos (8oz package)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ancho chili powder (I typically use more)
1 tsp smoked cumin powder
1 tsp oregano
1 Tbs Braggs liquid aminos (or Tamari)

Put all ingredients in order into food processor and pulse process until you have small bits that resemble taco meat.  Don't over process or you will end up with pate.  This will be light in color, but will darken after a little while. 

Store in fridge for a couple hours to let the ingredients mingle or serve immediately.  This is best when eaten fresh, but will last in the fridge for one extra day.

Note:  I change this recipe up almost every time I make it by adding other spices, increasing the heat, etc.  It's very versatile, so adjust to your taste buds.

 

Spicy Hemp "Cheese" Dressing

 

1 small red bell pepper - seeded

1 small banana pepper- seeded (or pepper of choice for heat)

1 large clove garlic

1/2 cup hemp heart seeds

1/4 cup nutritional yeast (needed for "cheese" flavor)

1/4 tsp ancho chili powder

juice from 1 lime

good pinch of sea salt

*1/4 cup water

 

Put all ingredients into blender and blend until smooth and creamy.  You might have to work the ingredients down with a tamper (if using vitamix) or stop and push/scrape down as needed.  *You may want to add a little more water to thin down if you like or to desired consistency.  This dressing will thicken up a little more while in the fridge.

 

You can adjust the heat by adding less of the pepper and chili powder and/or adjust to your tastes buds. 

 

Store in fridge in airtight container for up to 4-5 days, but is best eaten fresh and within 3 days.

 

Peace☮

Rocki

Raw Vegan Veggie Burgers - Nut-Free Version

Raw Veggie Burgers - Vegan and Nut-Free

Super delicious and bursting with flavor raw vegan veggie burgers!  

This is one of my older recipes that I'm finally getting around to posting.  Just never thought of taking pics of these as they aren't the prettiest looking specimens, but they sure are delicious!  I make different versions of veggie burgers as I tweak them all the time.  These are nut-free, but then sometimes I feel like a nut so I'll use walnuts (tee hee hee). 

Raw Veggie Burgers in the dehydrator

While in the dehydrator, they smell soooo good that it's hard to not eat them right off the tray.  Not that I have ever done that (snicker snicker).  But it's well worth the wait. 

The recipe is super easy to make and you can adjust the seasonings and herbs to your liking.  That's one of the tweaks I make as I just let my taste buds take control - partly anyway.  So let's get to the recipe.

Raw Vegan Veggie Burgers - Nut-Free
*makes approximately 8 burgers

1 cup sunflower seeds ground to flour consistency
place in large bowl and set aside

2 large garlic cloves - minced
2 heaping cups mushrooms (quartered)
1/2 onion roughly chopped

Put the above into food processor and pulse process several times until broken down into small bits, but do not over process or it will turn into mush.  Transfer this mixture into the flour bowl and combine well.

Add the following into the flour bowl:

1 large carrot - shredded
1 large zucchini - shredded
1 1/2 TBS Braggs or Tamari
1 tsp heaping Marjoram
1 tsp basil
1/2 tsp oregano
1/2 tsp onion powder
2 TBS flax meal

Combine ingredients well.  Mixture will be thick and wet.

I make 8 large thick patties as they shrink down in size.  However, you can make them as big or small as you wish - just remember that will alter the time frame in the dehydrator.

Scoop mixture onto lined dehydrator sheet and form into a large thick pattie.  Do this for each one.  Put into the dehydrator at 145° F for 1 hour only, then turn down to 115° F.  When the top is dry to touch (about another hour or so), transfer them to mesh trays by placing a mesh sheet and tray on top of the patties, flip the trays over then slowly peel back the liner.  Put them back into the dehydrator, wet side up, until done.  They will be moist (not wet) on the inside, yet firm when done.

Total time can vary between 5-7 hours or longer due to a variety of factors (thickness and size of patties, weather, location, humidity, dehydrator, etc.).  Mine took about 6 hours total, but I live in the desert, so that is a factor.
I used romaine leaves for our "bun" and topped them with sliced tomato, onions and avocado.  These are flavorful enough so that you don't need any condiments, but if you prefer to use them then by all means go with your taste buds and enjoy!

Peace☮
Rocki

Raw Lasagna - Marinated Portobello with Vegan Herb "Cheese"

Raw Vegan Lasagna

Raw Lasagna - YUM!  As you can probably tell I love making raw lasagna.  It's one of Mark's favorites, besides my raw tacos, burritos, etc.  It's so easy too.  Of course there is some food prep depending on what you have in the fridge and how you want to make it, but for the most part it is so easy it's crazy.

Marinated Portobello with Vegan Herb "Cheese" Raw Lasagna

This one I made a little heartier by using Portobello mushrooms which I marinated for extra flavor and to soften them up a bit.  I also dehydrated them, but no worries if you do not have a dehydrator as you don't have to do that step.  It just gives them a more "cooked" like texture and appearance.  

Raw Vegan Lasagna - Yum!

The "cheese" is a variation of many of my other hemp "cheese" recipes.  I don't always have fresh herbs on hand, which are always the best, so I use dried in those cases - use whatever you like though.  For the red sauce... well I change it up here and there all the time, but here's this version.  Feel free to change it up to your taste buds.  That's the beauty of raw foods!


Raw Lasagna - Marinated Portobello
with Vegan Herb "Cheese"
this made 2 huge platefuls

Marinated Portobello Mushrooms
2-3 Portobello's, degilled and sliced thick (I used 2 large)
1 Tbs apple cider vinegar (I use a raw gluten-free version)
1 Tbs Braggs or Tamari
1 Tbs EVO (extra virgin olive oil)
1/2 Tbs Agave
1/2 tsp onion powder
1/4 tsp paprika
1/2 tsp garlic powder

Combine the marinade ingredients in a small bowl.  Place the sliced portobellos into a Ziploc bag or other container and pour the marinade into the bag.  Try 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.  Every so often I gently turned the bag over a few times to coat.  When ready to layer, simply remove the shrooms from the bag and let rest to drain onto a paper towel lined plate or cutting board. Or...

*optional* After marinating, place on lined dehydrator tray and dehydrate at 115° F for approximately 1-2 hours, or longer if you wish.

Tomato Sauce
1/4 cup heaping sundried tomatoes - soaked until softened, then drain
2 medium tomatoes - roughly chopped
1/4 heaping cup onion - roughly chopped
1 medjool date
1 large clove garlic - minced
5-6 basil leaves - chopped
1 long sprig rosemary
1 tsp oregano
1 tsp onion powder
1/2 tsp paprika
black pepper - few turns or to taste
pinch sea salt

Process in food processor.  Mixture will be thick.  I don't like my lasagna wet and soppy, so I strain my sauce.  Put the tomato mixture into a fine to medium mesh strainer placed over a bowl and set aside to drain while you prepare the rest of the lasagna ingredients.

Hemp Herb "Cheese"
1 yellow bell pepper, seeded and roughly chopped
1 large garlic clove
1 cup hemp heart seeds
small handful fresh basil
1/2 tsp onion powder
1/2 tsp oregano
1/2 tsp thyme
juice from 1/2 lemon
1/4 tsp sea salt
water as needed

Blend all ingredients until smooth and creamy.  I like this "cheese" to be a little on the thick side as it works best for spreading on the zucchini layers.  If it is too thick, thin it out with water, a little at a time, until desired consistency.

Spinach Layer
Fresh baby spinach - roughly chopped or torn
amount will vary, use as much or as little as you want

Zucchini noodles
I used 3 zucchinis - sizes vary so use however many you need

I made the noodles with my mandolin - a bit thicker than usual due to the amount of veggies that I was using.  They soften up like noodles while in the fridge for a couple hours and are so yummy!  Anyway, you can also slice them with a knife if you don't have a mandolin.

Let the layering begin!  I used 2 zucchini noodles for each layer that I partially overlapped to make a hearty lasagna serving.  I put a good layer of the herb "cheese" on both sides of the zucchini noodle layers so that it would hold in the veggie layers all nice and snuggly - except when I layered with the red sauce.  You can see how I layered mine, but feel free to layer in any order you wish. 

This can be served immediately, or put in the fridge for 1-2 hours to let the flavors mingle and the zucchini noodles soften.  Enjoy!

Peace☮
Rocki

Raw Vegan Nut-Free Taco Filling, Pico de Gallo and Green Baja Sauce

Pico de Gallo, Nut-Free Taco Filling, Green Baja Sauce - Raw and Vegan

For those who like or need to keep their meals nut-free, I altered my Walnut Mushroom Filling to accommodate you.  I like to keep most of our meals either nut-free or at least enjoy them sparingly.

This version I tweaked ever so slightly and replaced the walnuts with raw sunflower seeds.  It has a nice texture and same great flavor as my original recipe.  Perfect replacement for the walnuts.  I'm also working on another one, which I've made before but want to tweak it a bit more before posting it.

I also created another new sauce to go with our raw tacos tonight.  Mark loves my hemp cheeses, but I wanted something different and was thinking of a Baja sauce.  It came out fresh and bursting with flavor!

My pico de gallo is a staple here, we eat this regularly and it was funny to actually measure it.  I change this up frequently, so go with your taste buds.  Oh and yes, there was guacamole with our raw tacos.  Can't eat Mexican food without guacamole!  Any meal for that matter.

Nut-Free Taco Filling - Sunflower Seeds

1 heaping cup raw sunflower seeds

2 1/2 cups quartered baby portobellos (8oz package)

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp ancho chili powder (I typically use more)

1 tsp smoked cumin powder

2 tsp Braggs liquid aminos (or Tamari)

 

Put sunflower seeds into food processor and process until you have small bits.  Add in remaining ingredients and pulse process until it resembles taco meat.  Don't over process or you will end up with pate - unless you want pate.  This will be light in color, but will darken after a little while. 

 

Store in fridge for a couple hours to let the ingredients mingle or eat immediately.  This is best when eaten fresh, but will last in the fridge one extra day.

 

Note: Feel free to adjust the spices to your to your taste buds - I do that all the time.

 

Green Baja Sauce

1/2 yellow bell pepper
1 small pepper for heat of choice - or use more yellow bell
1/4 cup roughly chopped onion
1 clove garlic
1/3 cup roughly chopped cilantro
juice of 1 lime
1/2 cup hemp heart seeds
water as needed

Put all ingredients in blender and just a tiny bit of water to help get it going.  Blend until smooth and creamy.  Add a little more water at a time to thin it out as desired.

Store in fridge for up to 3 days.


Pico de Gallo

3 medium tomatoes roughly chopped (about 2 1/2 cups)
1/4 cup cilantro (small handful)
1/2 cup roughly chopped green onion
1/2 cup roughly chopped white or red onion (I use a mix of both)
2 cloves garlic - *minced (or see below for easy way to mince)
juice of 1 lime
jalepeno of desired amount or other pepper for heat
pinch or two of sea salt

Put all ingredients into food processor and pulse process until broken down into chunky little pieces.  Or, process until your desired consistency.  I like to put mine in mesh strainer and let most of the juice strain out so it doesn't make our tacos soppy wet.  Your choice.

*TIP: to mince garlic the easy way, turn food processor on and with it running toss in the garlic cloves and voila'! minced garlic!  Scrape down the sides and then add in the rest of the ingredients.

Hope you enjoy the recipes and have fun creating!

Peace☮
Rocki

Raw Vegan Pizza Balls - version II

Raw Vegan Pizza Balls

Bite size pizza - raw, vegan, gluten-free and nut-free.  This is a super tasty tweaked version of my Raw Vegan Pizza Rounds and Poppers.  There's just a slight difference between the two recipes, but enough to notice so thought I would post this recipe as well.

I popped these yummy snack size bites into the dehydrator for just a couple hours and boy, I don't know how I stopped myself from eating them one by one!  They are SO good right out of the dehydrator, but no worries if you do not have one as these tasty pizza balls can be eaten without dehydrating.  Yep.  Sure can.

Bite Size Pizza - the Raw Vegan Way

When you bite into these delicious balls of bliss, especially right out of the dehydrator, you'll think you're eating a slice of pizza.  Pretty close to it at least.  Plus they are chewy and... oh my... I think I need to make another batch.

Raw Vegan Pizza Balls Makes approximately 18-20 small bites

1 cup raw sunflower seeds
1/2 heaping cup sundried tomatoes (soaked in 1 cup of water - reserve water)
1/3 cup onion, roughly chopped
1/4 cup hemp heart seeds
1/2 heaping cup nutritional yeast (needed for "cheese" flavor)
1 tsp fennel seeds (needed for tasty pizza flavor)
1/2 tsp Italian seasoning
1/2 tsp oregano
1 tsp garlic powder
1/8 tsp sea salt
*optional black olives (about 5-6 quartered)

In a food processor add sunflower seeds and process until small bits that resembles flour.  Do not drain the soaked sundried tomatoes - simply scoop them out of the soak water, give a gentle squeeze and add them to the processor.  Add in all remaining ingredients *except* water and process until mixture holds together when forming a ball.  You may need to stop and scrap down the sides, etc. as mixture will be somewhat thick.  It shouldn't, *but* if the mixture seems too dry add in some of the soak water a little at a time until achieved.  Take a little taste test too - you know you want to.

Roll the mixture into small bite size balls.  You'll probably want to do another taste test at this time.  If there are any left and you don't want to dehydrate them, serve immediately or put them in the fridge to chill.

Or - put them on a lined dehydrator tray and dehydrate at 110°F for approximately 2 hours or longer if you wish.  This will not turn them into crust or crackers, it will simply firm them up a bit more.  You will definitely want to do another taste test right out of the dehydrator - mmmmm!  In fact, at this point you may want to make a double batch.

Peace☮
Rocki

Herb Smoked Lasagna - Raw Vegan

Raw Vegan Herb Smoked Lasagna

I love creating raw lasagna.  And eating it.  You really can't go wrong as there are a ton of ways to make raw lasagna.  I think that's part of the fun actually.  And eating it.

In this version I created a nut-free herb cashew "cheese" along with smoky tomatoes and onions in place of a sauce.  On each side of the zucchini noodles I put plenty of the "cheese" to hold all the fresh veggies in, and of course for the yumminess factor.  You can use any veggies you like, but here's the layers for this version from bottom up: shredded red cabbage, sliced avocado, double stacked mushrooms with "cheese" in between, and the tomato onion mixture.

Now that you're hungry, here's the recipe that made two huge stacks.

Herb Smoked Lasagna - Raw Vegan

2 large zucchinis - sliced thin or as desired
plenty of veggies of your choice

Cashew Herb Hemp "Cheese"
1/2 cup raw cashews - soaked at least 4 hours.  Rinse well and drain.
2 cloves garlic
1 1/2 Tbs nutritional yeast,
1/4 cup hemp heart seeds,
1 Tbs apple cider vinegar (or lemon juice)
1/2 tsp Mediterranean Marjoram
1 tsp Mediterranean Basil,
Pinch of sea salt
1/4 cup + 2 Tbs water

Blend all ingredients.  You may need to stop the blender and scrape down sides a few times.  Mixture will be somewhat thick, but if too thick add more water to your liking.

Smoky Tomato & Onions
2 cups cherub/cherry tomatoes
1/3 cup heaping onions, roughly chopped
1/2 tsp smoked paprika
1/2 tsp garlic powder

Put all ingredients in food processor and pulse several times until it resembles chunky salsa.  Put in strainer over a bowl and let drain - otherwise the lasagna will be soppy wet. After draining, put mixture in a small bowl and sprinkle a few times with more smoked paprika.

I used 2 slices of zucchini noodles for each layer, slightly overlapping them.  Spread some "cheese" on each side of the zucchini noodles then layer with veggies as you wish and enjoy!

Peace☮
Rocki

Raw Lemon Lime Coconut Cheesecake - Vegan and Gluten-Free

Raw Vegan Lemon Lime Coconut Cheesecake

I won't get long winded on this post... don't hold me to that though.

First off, the photos truly do not give a great representation of how good this was, but since I won't be making another one for a while I figured I might as well post them.  The Arizona sun is just really harsh right now unless you get out there at a certain time without it melting everything.  And indoors, well I just can't seem to get a decent pic.  Anyway, lets move on.

Mark loves lemons and limes, but not cheesecake... at least not traditional cheesecake.  He surely doesn't seem to have a problem eating every last crumb of any of my raw vegan cheesecakes ;)  So I decided to make a double layer of his favorites - one of lemon and the other, you guessed it, lime.  Even though we rarely eat these types of desserts at home, I still like to create them for a splurge and then we share the rest with others.

Speaking of... I sent some with Mark to his work and it was a bigger hit than I expected.  That really made my day!  I sliced up the rest of it and he took it to work this morning. 

Raw Vegan Cheesecake - Lemon Lime Coconut

I really hesitated on posting the above pic, but just imagine taking a bite... taste the freshness of the lemon lime creamy filling and then the coconut nut-free crust... mmmmm.  So good! 


Raw Lemon Lime Coconut Cheesecake
Vegan and Gluten-Free

Crust:
1 1/2 cups dried unsweetened coconut (I used shreds)
1/2 cup flax meal
1 cup medjool dates
pinch of sea salt

In food processor, process a few minutes until well combined.  Mixture will be semi-crumbly.  Put into an 8" springform pan and press down firmly.  Place uncovered in fridge while making the fillings.

Lime Filling:
2 1/4 cups ripe avocados (I used 2 huge jumbo avocados)
Coconut meat from 1 Young Thai Coconut (approximately 1 cup)
Juice from 3 limes
Zest from 2 limes
1/3 cup agave
2 Tbs coconut oil (liquid)
Coconut water as needed

Put all ingredients *except the coconut water* into high speed blender and blend until smooth and creamy.  You'll probably need to use a tamper and work it down or stop the blender and scrape the sides, etc.  The mixture will be thick, but if it seems too thick to blend, add in a small amount of coconut water a little at time. You don't want to thin out the mixture, just enough water to help it blend.

Pour the mixture into the springform pan and place uncovered in the freezer for at least 60-90 minutes.

Lemon Filling:
1 1/2 cups cashews (soaked 6 or more hours, rinse & drain)
Juice and zest from 1 1/2 lemons
3 1/2 Tbs coconut oil (liquid)
*1/2 cup almond milk (or milk of choice)
1/3 cup agave
pinch of sea salt

Add in all ingredients, but start with *1/4 cup of the milk.  Blend until smooth and creamy.  As with the lime mixture, you'll need to tamper down the ingredients.  If needed, add the remaining almond milk.  Mixture will be thick but creamy.

Slowly spoon the mixture on top of the semi-frozen lime mixture and carefully spread it around.  I saved a little of the lime mixture and sort of mixed it in with a little of the lemon mixture on top, but is not necessary. 

Place uncovered in the freezer at least several hours or overnight.  To serve, remove from freezer at least 60 minutes to slice, then let it sit at room temp or in fridge until defrosted.  Time frame varies due to multiple factors.

Enjoy!

Peace☮
Rocki

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!

Peace☮
Rocki

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...

Peace☮
Rocki

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.

Peace☮
Rocki

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

Marinade
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!

Peace☮
Rocki

Raw Vegan Veggie Lasagna Stack

Raw Vegan Veggie Lasagna Stack

There are so many ways to make raw vegan lasagna and this is another one of mine.  It is super easy to make and you can change it up to your own liking.  In fact, this is so simple that a recipe really isn't needed, but I have provided it at the end.

Raw Lasagna loaded with veggies

I didn't know where I was going with this one, so I just grabbed a bunch of veggies and went with it.  There are 3 huge layers plus the top, but a couple of them are double stuffed.  Just look at all that raw goodness!

Raw Vegan Meals are far from boring

I text Mark a picture of what I made for dinner (I know, I'm such a tease!) and could hardly wait for him to get home so we could eat.  It was very difficult to not dig into it before he got home.  Okay, so I had a little bite... I had to make sure it was edible, right?

Well, let me just say that the lasagna was our entire dinner.  That is how huge and filling they were.  So if anyone ever tells you that a raw vegan lifestyle is boring... need I say more?

Raw Vegan Veggie Lasagna Stack

This is truly very simple, but here are the basics for my sauce recipe and avocado mash.  The rest of the ingredients I'll list, but there are no measurements as I pretty much winged this one.

Tomato Sauce
1/4 cup sundried tomatoes - soaked until softened then drain
2 medium tomatoes - roughly chopped
1 medjool date
5-6 basil leaves - chopped
1 long sprig rosemary
1 tsp oregano
1 tsp garlic powder
1 tsp onion powder
black pepper - few turns or to taste
pinch sea salt

Process well in food processor.  Mixture will be thick.  I don't like my lasagna wet and soppy, so I strain my sauce.  Put the tomato mixture into a fine to medium mesh strainer, place over bowl and set aside to drain while you prepare the rest of the lasagna ingredients.  You can see how I did it in my other lasagna recipe here.

Avocado Mash
1 avocado
squeeze or two of fresh lemon juice
1/2 tsp onion powder
black pepper - couple turns
pinch of sea salt

Just like it says - mash the avocado along with all the ingredients.

Zucchini noodles
I used 3 zucchinis - sizes vary so use however many you need

I made the noodles with my mandolin - a bit thicker than usual due to the amount of veggies that I was using.  They soften up like noodles while in the fridge for a couple hours and are so yummy!  Anyway, you can also slice them with a knife if you don't have a mandolin.

Use whatever veggies you would like in your lasagna, but here's what I used in this one from bottom up:

zucchini noodles
sauce
chopped yellow bell pepper
zucchini noodles
sauce
peeled carrots
zucchini noodles (I put a little avocado on it first then put it on top of the carrots to hold in place)
avocado mash
chopped onion
corn
zucchini noodles (I put a little tomato sauce on it first then put it on top to hold veggies in place)
tomato sauce

Serve immediately or at least within a 2-3 hours and enjoy!

Peace☮
Rocki

Raw Vegan Sloppy Joes

Raw Vegan Sloppy Joes

So the other night we were watching a movie and in one scene they were eating Sloppy Joes.  My mind suddenly went to food and I blurted out I NEED TO CREATE A RAW VEGAN SLOPPY JOE!  Mark didn't miss a beat and said "YES!!"

Let me back up.  When I was a kid I loved Sloppy Joes!  But not the meat part, just the sauce.  While my mom was making the packaged sauce (I don't know how I ate that crap), I would sneak in and taste it by the spoonful before she added the meat.  So fast forward to the other night.  As soon as I seen them eating SJ's my taste buds went off - big time. The next day I put on my Raw Vegan Mad Scientist Coat (apron) and into the garden (kitchen) I went to turn another old school dish into a healthy raw & vegan one.

I've included sort of a step by step photos and at the end is the recipe.  I'll admit that it was very difficult to take a decent photo of the SJ's without it looking like meat, which it's not, but trust me when I say that the flavor will burst in your mouth!

Walnut and Mushroom Mixture

I used walnuts and baby portobello mushrooms for the base mix and pulse processed to semi little bits.

Fresh Tomato Paste Mixture

The tomato mixture is processed until it resembles tomato paste, but tastes much better!

Tomato Paste Mixture with added Veggies

Little bits of veggies were then added.  The flavor was absolutely bursting in my mouth!


Both mixes combined

After adding the tomato veggie mixture to the walnut shroom mix, I scooped a big spoonful and took a bite.  BAM!  Oh yes, it is seriously that good! 

Veggie Joes!

I happened to have made a new flatbread recipe a few days ago, so I served my raw vegan SJ's on my new bread.  Perfect!  I haven't had time to post the recipe for my new flatbread and while I could have done that first, I was just too super excited about my SJ's! 

Speaking of my SJ'S, lets move on to the recipe.  Just to note that I'm writing it out in steps, so all the ingredients are in each step of this simple recipe.

Raw Vegan Sloppy Joes
This makes a big batch - I'll measure next time.

Step 1
1/2 cup sundried tomatoes
2 medjool dates (or dates of choice)

Soak in fresh water together for approximately 20-30 minutes.  Set aside - these will be used in Step 3.

Step 2
2 1/2 cups baby portobellos - roughly chopped
1 cup walnuts (soaked & dehydrated, but not necessary)
1 tsp Braggs or Tamari
1/8 tsp chili powder

In food processor, pulse process to semi-bits - but not too small as you don't want this mushy.  Put in large bowl and set aside.

Step 3
2 medium size tomatoes - quartered
1 garlic clove - chopped
1/4 cup green bell pepper - roughly chopped
1/4 cup celery - roughly chopped
sundried tomatoes & medjool dates from Step 1 - drained

Put in food processor and process well, until it resembles tomato paste.  Leave in the processor and follow next step.

Step 4
1/4 tsp chili pepper flakes
1/4 tsp heaping ancho chili powder
1/2 tsp dry mustard powder

Add to the tomato paste mix in food processor and pulse a few times to combine.

Step 5
1/3 cup diced celery
1/3 cup diced onion
1/4 cup diced green bell pepper
1 large garlic clove - minced

Add veggies to the tomato mix and pulse process briefly just to combine.

Step 6
Add the tomato veggie mix to the walnut shroom bowl and stir to combine. 

Serve on bread or buns of your choice.  For lunch I had leftovers on romaine lettuce - delish!  Store in fridge.  Best enjoyed the day of making it and will keep for one extra day.

Enjoy!

Peace☮
Rocki

Raw Fudge Cookies and Freezer Fudge

Raw Vegan Fudge Cookies and Freezer Fudge Bites

Fudge.  Cookies.  Do I have your attention?  I thought so.

I experimented once again and came up with another new recipe: Raw Fudge Cookies and Freezer Fudge.  These deliciously moist and chewy cookies (and fudge) are vegan, nut-free and gluten-free.  And of course, raw.

One ingredient that makes them oh so fudge like is zucchini.  Yes, I said zucchini.  My grandma used to make the most chewy brownies of all with a secret ingredient that she wouldn't tell us kids.  She barely would pull them out of the oven before we were practically stuffing our faces with them.  And then it happened.  I had no idea she put veggies in my chocolate until one day I watched her make them and I about fell off my little helper chair!

Raw Vegan Fudge Cookies

Anyway, I grew up and thankfully fell in love with all veggies - except lima beans (blech!).  Then I discovered zucchini in a ton of dessert recipes from smoothies to brownies, cakes and pies... you get the idea.

With the same batch, I made cookies in the dehydrator and freezer fudge bites.  I did this because I wanted to see how the freezer fudge turned out as there are many people who do not have a dehydrator and I wanted that to be an option.  The fudge turned out super yummy!

Let's get down to business and make some raw deliciousness!

Raw Fudge Cookies and Freezer Fudge

1 heaping cup unpeeled zucchini, roughly chopped
1/2 cup hemp heart seeds
1/2 cup flax meal
1/2 cup coconut shreds
1/3 cup cacao powder
2 TBS raw vegan protein powder (or replace with more hemp)
1 cup packed medjool dates (stones removed)
3 dried figs, roughly chopped
2 TBS coconut oil (liquid)
2 TBS agave or coconut nectar
pinch of sea salt

If you do not have a large and powerful food processor, you may have to do this in two batches as it is a large quantity and gets pretty thick.

Put zucchini in food processor and process enough to break it down a little.  Add in remaining ingredients in order and process until well mixed.  You'll need to stop and scrap down the sides several times until achieved.  If mixture seems too dry, add 1 TBS of water at a time.  Mixture will be thick and sort of gooey dough like. 

For cookies - drop style (dehydrator needed):
Drop dough by the spoonful (desired size) onto lined dehydrator sheet and form into a cookie - at least 1/2" thick or so (doesn't have to be exact).  Dehydrate at 115° F for approximately 1-2 hours then remove from liner and transfer to mesh tray.  Dehydrate for another 6-8 hours.  Time frame will vary due to climate, cookie size, dehydrator, etc.  Cookies will be fudge like, but not wet.  They are ridiculously delicious right out of the dehydrator! Store in fridge in sealed container.

For freezer fudge (no dehydrator needed)
Line a pan of your choosing (depends on how thick you want them) and scoop mixture in and spread around.  Lightly cover and put in freezer for at least 90 minutes or until firm enough to cut into bite size pieces.  Store in freezer in sealed container.  These will soften at room temp.

Enjoy!

Peace☮
Rocki

Raw Chocolate Cake with Orange Fudge Icing

Raw Chocolate Cake with Orange Fudge Icing

My gosh... I cannot express enough of how excited I am about my new recipe!  Raw Chocolate Cake with Orange Fudge Icing - yum! 

I wanted more of a cake like dessert rather than brownie.  However, don't think traditional fluffy cake as this is raw and is not like that.  While I typically go light on the nuts, this one I didn't.  But that's okay as I'm sharing this cake with Mark's work so it won't be around long enough for me to eat it entirely by myself.  Not that I would do that (grin).

The cake itself has a pleasant chocolate flavor with a subtle sweetness to it.  I didn't want a sweet cake because of the icing I had in mind.  I wanted a fudge type icing, but with a bit more tickle-the-taste-buds flavor. 

Dehydrating Oranges

Orange.  Yep, that will work.  Orange and chocolate are a delicious combination.  So I made an orange fudge icing.  Just a thin layer of it turned my raw cake into a decadent dessert.

As you can see above I dehydrated some oranges.  Some for snack and some for the cake.  This is entirely optional as it was for garnish only.

Orange Fudge Icing - oh my!

I'm going to get right to the recipe now, but let me just say that Mark REALLY loved my cake!  This is a keeper and will definitely be in my e-book.


Raw Chocolate Cake with Orange Fudge Icing
8" springform pan (or pan of choice)

Cake:
1/2 cup cashews
1 1/2 cups hazelnuts

1/2 cup cacao powder
1 tsp cinnamon
2 Tbs coconut oil (liquid)
1 tsp vanilla
1/8 tsp sea salt

1/2 cup hemp heart seeds
1 cup packed medjool dates
4-5 dried figs (soaked approximately 30 minutes and drain)

In a food processor, add in the nuts and process until you have small bits, almost like flour.  Do not over process.

Next, add in the cacao, cinnamon, coconut oil, vanilla and sea salt.  Process just until combined.  Add in the remaining ingredients and process until well combined and mixture holds together.  Do not over process or it will turn into an entirely different dessert. 

Put cake mixture into an 8" springform pan and press down firmly.  Put pan, uncovered, in the fridge for at least 60 minutes.

Orange Fudge Icing
this makes more than you need, unless you want a thicker icing

1/2 cup agave
1/2 cup cacao powder
1/4 cup coconut oil (liquid)
1/2 tsp orange extract
pinch of sea salt

Wisk all ingredients in a small bowl until smooth - it will start to thicken up a little bit at this point, but will be pourable.  Pour desired amount onto cake and spread to cover all areas.  Put iced cake back into the fridge for at least 90 minutes or longer for icing to set. 

Optional: before serving top with orange zest and dehydrated orange slices.  Store in fridge for up to 5 days - if it lasts that long.

Peace☮
Rocki

Raw Green Protein Bars - Vegan and Gluten-Free

Raw Green Protein Bars

The other day I experimented and created another new recipe that turned out awesome! I make a variety of energy bars, but this one is different. These earthy tasty bars are very nutritious (not a dessert bar) and because of the nutrients in them, I had a hard time coming up with a name. So I decided on Raw Green Protein Bars. 

These make an excellent travel pick-me-up bar, but need to be kept chilled for long distance. I tested them out and they did well at room temp for a few hours and only got soft, not melty - in the southwest.  I'm going to experiment a bit more with these to see if I can get a longer lasting bar without having to be chilled.

Go Green!

Raw Green Protein Bars - Vegan and Gluten-Free

1 heaping cup packed medjool dates
1/4 cup golden raisins
2 Tbs goji berries
2 Tbs flax meal
1 Tbs spirulina
1/4 cup raw vegan protein powder (I use Sunwarrior Warriors Blend Natural)
2 Tbs almond butter

In food processor, process all ingredients until mixture starts holding together and you can form a ball with it.  Mixture will be warm and play-do like.  Put into an over lined 7x5 pan and press down firmly.  Cover lightly with the wrap and freeze for approximately 60 minutes.  Cut into small bars, bites or size of choice and store in fridge.

These can also be stored in the freezer as they will harden, but will soften up of course after a while - makes for a great on the go bar.

Enjoy!

Peace☮
Rocki

Raw Pizza and Flatbread - Spinach Basil with Vegan Cheese

Raw Vegan Pizza

Raw pizza.  Oh yes.  And we can eat it anytime we want without the guilt.

This is another variation of my raw vegan pizza crust.  I was in a spinach and basil kind of mood, so I took the hint and into the garden I went (kitchen).

Raw Vegan Spinach Basil Pizza Crust and Flatbread

Besides the fresh basil plant that I have in the kitchen, the house smelled like basil throughout while the crust was in the dehydrator.  My oh my, was my tummy rumbling! 

I decided to make a smaller pizza than usual as I wanted a flat bread for sammies as well.  That's what is on the bottom tray.  Same recipe, but two different yummies.

Veggie Pizza on Raw Spinach Basil Crust

I wanted different toppings to go along with my spinach basil crust. Something bright and colorful - and of course tasty.  So while the crust was in the dehydrator, I made a simple orange bell pepper hemp cheese spread.  Perfect.

Then I opened the fridge and just started pulling out veggies.  I thought it would be fun to have something resemble stringy cheese - like when you bite into a pizza, you have a string of "cheese" from your mouth to the pizza.  Carrots were my choice for this and I used a peeler for it.  The rest of the veggies I thinly sliced, except for the beet root.  I used a small flower cookie cutter.  Every raw vegan pizza needs pretty purple flowers.

Before I go onto the recipe, I have to say that the carrot "cheese" truly worked!  Mark took his first big bite and stringy "cheese" went from his mouth to the pizza in his hand.  We both smiled.  "Cheesy" smiles of course.

Raw Pizza and Flatbread - Spinach Basil

3/4 cup flax meal
1/2 cup flax seeds
1/2 cup hemp heart seeds
1/4 cup nutritional yeast
1 Tbs phyllium husk
1/8 tsp sea salt

Combine all ingredients in large bowl and set aside.

1/2 cup sundried tomatoes - soaked in 1 1/2 cups water for approximately 30 minutes.  Drain and reserve liquid for next step.
2 large tomatoes - roughly chopped (just about 2 cups)
1/2 large yellow bell pepper - roughly chopped
2 cloves garlic - minced or diced small
1/2 cup onion - roughly chopped
pinch of sea salt

In food processor, process until well combined.  Leave in processor and add in:

2 handfuls baby spinach
small handful basil

Continue processing until well combined. 

Add 1 cup of the reserved soak water to the dry mix bowl and stir well.  This will be thick.  Stir in the wet mixture.  If it seems too thick to spread, add some more soak water a little at a time. 

Spoon the  mixture onto two lined dehydrator trays.  You can either make 2 pizzas or flatbread or one of each.  With your clean hands or spatula, form into shape of choice.  You don't want it too thin as it will shrink up a bit in the dehydrator.  Also, the thicker it is the longer dehydrator time.

Put into the dehydrator at 145° F for 1 hour only then turn down to 115° F for another 5-7 hours or until done.  Total time will vary due to location, weather, dehydrator, wetness, thickness, etc.  When the top is dry to touch, transfer it to a mesh tray - put a mesh sheet on top of the crust/bread, flip it over and remove it from the lined sheet by slowly peeling it off.  Put it back in the dehydrator until done.  I typically rotate the tray around, but is not necessary.  The small pizza crust took a total of 6 hours this time and the large flatbread about 7 1/2.

Top the pizza with your favorite toppings and enjoy!  For the flatbread, cut it into desired sizes.  Store in sealed container on counter for 1-2 days or in fridge for 4-5 days.  Can be stored in freezer for longer storage.

Note: you can also dehydrate longer for a cracker instead of bread.

Raw Flat Bread and Vegan Cheese Spread

Orange Bell Pepper Hemp Cheese Spread
this makes more than you need for the pizza, but is versatile like any other cheese spread

1 orange bell pepper
1 cup hemp heart seeds
3 Tbs nutritional yeast
juice of half a lemon
pinch of sea salt

In blender, blend all ingredients until smooth and creamy.  This makes a thick cheese spread.  If you want a thinner cheese, add a little water at a time and blend. 

Store in sealed container in fridge for up to 4 days.

Peace☮
Rocki