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 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

Raw Pizza Crust - Vegan, Gluten-Free and Nut-Free

Raw Vegan Pizza

Every time I make my pizza I like to change the toppings, and sometimes tweak the crust.  I have a couple of my raw vegan nut-free crust recipes posted here on my blog, but even though I only tweaked this one a bit, it was actually enough to make a much larger pizza or a couple medium ones. 

The toppings on the pizza above are: peeled carrots, sliced white onion, shredded red cabbage, sliced sweet yellow peppers, my own sundried cherry tomatoes and sliced avocados.  My Spinach Basil Pesto recipe can be found here.

Mark's Birthday Pizza and Bliss Ball "Cake"

Mark's birthday was July 1st.  I asked him what he would like for his birthday dinner and he said "PIZZA!"  You got it hon!  So I made him his special birthday pizza topped with marinated mushrooms, sundried tomatoes and avocado.  He ate every last crumb. 

Yes.  I sang the birthday song.  Twice. 

So here's my raw vegan, nut-free crust that I tweaked.  This will make 2 medium size pizza's or 1 large plus 1 personal pizza... or...

Raw Rocki's Pizza Crust
vegan and nut-free

1/2 cup plus 3 TBS flax meal
1/2 cup flax seeds
1/2 cup heaping hemp seeds
1/2 cup sunflower seeds (ground into flour)
1/4 heaping cup nutritional yeast
1 1/2 TBS psyllium husk
1 TBS Italian seasoning
1/4 tsp sea salt

Combine all the above ingredients in a large bowl and set aside.

1/3 heaping cup sundried tomatoes - soaked in 2 cups warm water for about 30 minutes (drain and reserve liquid as you'll need it in the next step)
2 medium tomatoes
3/4 large red bell pepper
1/4 cup heaping roughly chopped onion
1 tsp garlic powder or clove
1 tsp fennel seeds
pinch sea salt

Put ingredients into a food processor and process well.  The mixture will be somewhat thick and not watery.

Add 1 1/2 cups of the soak water to the dry mixture bowl and combine well.  Now add the above tomato mixture to the bowl and stir until combined.  If mixture seems too thick, add more water a little at a time.  It won't be like typical pizza dough, but will be quite thick.

Line two dehydrator trays with a teflex sheet (or similar) and spoon the mixture onto them.  Your choice of the sizes you want to make, but just make sure to not make them thin as it shrinks up while dehydrating.  Shape into pizza size and shape of choice.

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), transfer them to mesh trays - remove them from the teflex sheet by slowly peeling it off.  Put them back into the dehydrator, wet side up, until done. 

Total time can vary between 5-7 hours or longer due to a variety of factors (thickness and size of crust, weather, location, humidity, dehydrator, etc.).  Mine took about 6 hours this time, but I live in the desert, so that is a factor.
Enjoy!

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 Vegan Veggie Herb Flatbread

Veggie Herb Flatbread - Raw, Vegan & Gluten-Free

Please excuse the photo quality.  I typically take my photos outside, but lately it is way too hot for me to do that.  If I did, the food would look like a pile of goo and I don't think that would look too appetizing. ;)

This is a version of my other flatbreads.  I made my Raw Vegan Sloppy Joe's over the weekend and wanted something a little different than the others, so I created this one.  It's very flavorful and went quite well with the Joe's!  Let's just get right to the recipe...  

Raw Vegan Veggie Herb Flatbread

1 1/2 cups flax meal
1/2 cup hemp heart seeds
1/4 cup heaping nutritional yeast
1 Tbs phyllium husk
1/2 tsp garlic powder
1/4 tsp sea salt

Combine above ingredients in large bowl and set aside.

1/3 cup heaping sundried tomatoes - soaked in 1 1/2 cups water until softened.  Reserve soak liquid and set aside.

1 very large tomato
drained sundried tomatoes
1/2 cup onion roughly chopped
1 large garlic clove roughly minced
1 small peeled zucchini
1 small carrot roughly chopped
1 Tbs Herbs de Provence
1 tsp Mediterranean Basil
1 tsp Mediterranean Marjoram
1 tsp onion powder
pinch of sea salt

In food processor, process until well combined and somewhat resembles thick pasta sauce. 

Add 1 cup of the reserved soak water to the dry mix bowl and combine.  This will be thick.  Stir in the veggie mixture and combine well. 

This made 1 full tray plus a small square.  Spoon the mixture onto two lined dehydrator trays - pending on how big you want to make the squares.  Evenly spread the mixture, but don't spread it too thin as it will shrink up a bit in the dehydrator.

Put into the dehydrator at 145° F for 1 hour only then turn down to 115° F.  About another 30-45 minutes after that, or when the top is dry to touch, transfer the flatbread to a mesh tray.  Put a mesh sheet on top of the bread along with a tray, 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 on the hour or so, but is not necessary.  Total time will vary due to location, weather, humidity, dehydrator, wetness, thickness, etc.  I live in the dry desert, so this only took approximately 6 hours. 

Cut into desired sizes and once completely cooled, put into a ziplock bag or other container.  This will also soften the bread.  Can be stored on counter for a couple days or put in fridge.

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

Raw Vegan Oatmeal Raisin Cookies and Cookie Dough Bliss Balls

Raw Vegan Oatmeal Cookies

 

This is another recipe that I transferred from my old blog



My grandma made the best oatmeal molasses raisin cookies.  In fact, I can still smell them!  Lots of fun was spent in the kitchen at my grandparents house.  Sweet memories.

My Raw Vegan Oatmeal Raisin Cookies are guilt-free, gluten-free, healthy and very tasty.  They go pretty quick too, so next time I'll make a double batch... maybe even triple. 

The aroma of these cookies in the dehydrator is like pure bliss!

No worries if you do not have a dehydrator as you can eat these cookies completely raw!  You can form them into cookie shapes or Bliss Balls (see below) - they taste like oatmeal cookie dough! 

Raw Vegan Cookie Dough Bliss Balls

For this batch I did a little of both, and Mark took them to work to share.  I rolled some in hemp heart seeds, some in coconut sugar and the rest I left plain.  Shredded coconut would be a nice topping too... so many choices.

Here's my simple recipe for a yummy healthy treat.

Raw Vegan Oatmeal Raisin Cookies and Bliss Balls

1 heaping cup of soaked steel cut gluten-free oats (rinsed and drained) - or regular oats
1 cup flax meal
1/2 cup walnuts (soaked and dehydrated - optional)
2 Tbs hemp heart seeds
1/2 tsp vanilla
1 tsp Roasted Saigon Cinnamon (or regular)
1/4 tsp sea salt

Put into food processor and pulse to combine.

Add in:
1/2 cup packed medjool dates (or dates of choice), process until well combined and can hold it's shape when rolled into a ball.

Add in 1/4 cup full of golden raisins and pulse just a few times to mix in.  You can leave the raisins out if you like.

For dehydrated cookies:

Form into balls, sprinkle with a tiny bit of coconut sugar (or sugar of choice) and flatten.  Put onto mesh dehydrator sheet and dehydrate at 115 degrees for approximately 4-6 hours or until desired doneness.  Time will vary due to weather, location, dehydrator, etc.

For bliss balls:

Form into round balls and if desired, roll into coconut shreds, hemp seeds, coconut sugar... or leave plain.  I love them plain.

Store them in the fridge or freezer - if they last that long. 

Peace☮
Rocki

Raw Vegan Pizza Rounds and Poppers

Raw Vegan Pizza Rounds and Poppers

Pizza anyone?  Here's a fun tasty variation of my full size Raw Vegan Pizza that makes a perfect little bite size snack, appetizer or even a meal.  Plus, you don't need to dehydrate them if you don't want to.

Dehydrated or not these are tasty little bites of pizza

This batch I dehydrated (well, except for a few that accidentally ended up in our mouths), but I've also made them without dehydrating.  Seriously, these are SO very yummy right out of the food processor!  The texture is a little different without dehydrating, soft and chewy, but you'll definitely taste the delicious pizza flavor either way.

These were perfect for our lunch with a nice green salad and watermelon

You can either make them round little balls like pizza poppers or flatten them out like mini pizza's - or both.  They make fun and tasty appetizers with or without toppings.  I've made them with a topping of raw vegan cheese with a variety of different veggies on each one.  Put a little olive in the middle of the rounds and you'll have an awesome popper!  A fun and nutritious appetizer to take to parties and family dinners. 

Raw Vegan Pizza Rounds and Poppers
Makes approximately 18 small bites

1 cup raw sunflower seeds
1 Tbs flax meal
1/4 cup hemp heart seeds
1/2 cup nutritional yeast
1/2 cup heaping sundried tomatoes (soaked and drained)
1/3 cup onion, roughly chopped
1 tsp fennel seeds
1 tsp Italian seasoning
1/2 tsp oregano
1 tsp garlic powder
1/4 tsp sea salt
*water if needed

In a food processor, add sunflower seeds and process until small bits like flour.  Add in all remaining ingredients *except* water - process until mixture holds together when forming a ball.  If it seems too dry, add 1/2 tsp water at a time until achieved.

With your hands roll into small bite size balls. Take a little taste test - you know you want to.  You can leave them all round little balls or flatten with your hands into little pizza rounds - like cookies. 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 1-2 hours.  This will not turn them into crust or crackers, it will simply firm them up a bit more which makes them perfect if you want to turn them into an appetizer with toppings.  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

Raw Vegan Spicy Hemp Cheese Sauce - Nut-Free

Cheese Sauce - Raw, Vegan and Nut-Free

This is a recipe from my old blog that I've transferred here.

Today was such a beautiful day all around.  We got some needed work done around the house in the morning, prepared veggies for Mark's lunch for tomorrow, played barber and cut Mark's hair, went for an awesome bicycle ride and now relaxing on the couch until it's time to create dinner. 

Oh wait, I forgot one little detail... made a batch of my hemp cheese.  Yum yum yum!

We sat down to have lunch and dug right into our veggies and cheese sauce.  I dunked my zucchini into the bowl of deliciousness, took a bite and looked at my cheesy zucchini - it looked like a half moon.  Mark's exact words were: "Well, they say the moon is made of cheese."  He always makes me laugh!

Not only is this cheese sauce gluten, dairy and nut-free, but it is super healthy and guilt-free!  Okay, on with my recipe as I'm wanting to dig back into the cheesy goodness.

Raw Vegan Hemp Cheese Sauce

1/4 cup water
1 red bell pepper
1 large garlic clove
1/2 tsp onion powder
1/2 tsp sea salt (or to taste)
3 TBS nutritional yeast (heaping)
1/8 tsp turmeric
1/8 tsp cayenne pepper
2 TBS raw apple cider vinegar
1 Serrano chili pepper, seeds removed (or pepper of choice)
1 cup hemp heart seeds

Put everything into your blender and blend until smooth and creamy.  You can add more water if you want a thinner consistency.  Sometimes I add a little tahini for added creaminess.

Living in the southwest we tend to love heat, especially in our food.  Well, actually it took Mark a long time to realize that ketchup was NOT salsa (silly boy).  Now he loves heat in his food too :)  But no worries if you don't as you can change the flavor of the cheese by omitting both peppers and enjoy as is or add herbs and spices of your choice.  You can also use a yellow bell pepper instead of the red.  So many choices.

Time to eat.  Chow for now.

Peace☮
Rocki