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!

Peace☮
Rocki

Raw Vegan Puerto Rican Rice

Cauliflower Rice - Raw Vegan Puerto Rican II

 

One thing I love to do in the kitchen is turn traditional food raw - especially what I call "old school" favorites. While this raw version isn't actually old school, it is an old favorite that we used to have quite frequently at our friends house long ago.

 

The above version of my Puerto Rican Rice is a spinoff of the first one that I made, which is below.  There isn't too much of a difference recipe wise, but was enough to give it a bit more flavor so am posting both recipes. 

 

Raw Vegan Puerto Rican Rice II

 

1 small head cauliflower

3/4 cup roughly chopped onion

1/2 cup heaping sundried tomatoes - soaked and drained well

1/4 cup chopped cilantro

1/8 tsp cayenne pepper

1 tsp cumin

1/8 tsp Saffron

1/8 tsp turmeric

1 tsp garlic powder

1/2 tsp sea salt

3/4 cup peas

 

Cut cauliflower into chunks, put into food processor and pulse several times until you have rice like pieces - don't over process or you'll have mush.  Scrape sides as needed.  Depending on size of your processor, you may need to do this part in 2 batches.  Put "rice" into large bowl and set aside. *don't clean the processor*

 

Add the following to the food processor:

 

roughly chopped onion

sundried tomatoes

Process until you have semi-small bits.

 

Add in the chopped cilantro and pulse process a few times. Add this mixture to the rice bowl and stir in the following spices only and combine well:

 

cayenne pepper

cumin

Saffron

turmeric

garlic powder

sea salt

 

Gently stir in the peas.

 

Serve immediately or put in fridge to chill.  Store in fridge for up to approximately 3 days.  Remember, this is fresh food so it's best to eat it sooner than later. 

 

 

Raw Vegan Puerto Rican Rice Dish

 

This is my first recipe and again, while there's not much difference in ingredients, there was a definite overall taste in flavor.  Both scored two thumbs up from my official taste tester. 

 

Raw Vegan Puerto Rican Rice

 

1 small head cauliflower

1/2 cup roughly chopped onion

1/3 cup sundried tomatoes

1/2 Serrano pepper - seeded

1/4 cup chopped cilantro

1/8 tsp cayenne pepper

1/2 tsp cumin

1/4 tsp turmeric

1/2 tsp garlic powder

1/8 tsp sea salt

3/4 cup peas

 

Cut cauliflower into chunks, put into food processor and pulse several times until you have rice like pieces - don't over process or you'll have mush.  Scrape sides as needed.  Depending on size of your processor, you may need to do this part in 2 batches.  Put "rice" into large bowl and set aside. *don't clean the processor*

 

Add the following to the food processor:

 

roughly chopped onion

sundried tomatoes

serrano pepper - seeded

Process until you have semi-small bits.

 

Add in the chopped cilantro and pulse process a few times. Add this mixture to the rice bowl and stir in the following spices only and combine well:

 

cayenne pepper

cumin

turmeric

garlic powder

sea salt

 

Gently stir in the peas.

 

I served this rice with avocado slices and sliced bananas sprinkled with Saigon cinnamon.  Both version are delicious room temp or chilled.

 

Peace☮

Rocki

 

Raw Vegan "Baked" Bean Sauce - great on veggies too!

Raw Vegan "Baked" Bean Sauce

As you may know by now, I enjoy turning traditional foods raw and vegan.  However, there are some foods that I cannot eat or do not like.  Let me back up to give you a little perspective, I have several food allergies and I'm practically and joyfully fully raw, say at least 95%, while Mark is at least 85% raw.  There are several foods that he likes that I've recreated for him to fit into our raw lifestyle and this is one of them - Baked Beans.

While the beans themselves are not raw, the sauce I created is and I must say is pretty darn tasty!  Too bad I didn't get to partake on the entire dish - beans do not like me one little bit.  I can, however, handle adzuki beans that I sprout myself. 

Anyway, Mark was hankering for some baked beans so to the store I went.  I read the ingredients on several cans and decided that this was doable.  Because I do not cook food, I bought a can (bpa free) of Eden Organic white beans and home I went.  I donned my Raw Vegan Mad Scientist Coat (apron) and into the garden I went (kitchen).  After adding this and that, adjusting here and there, I exclaimed "I MADE RAW VEGAN BAKED BEANS!" - with a bit of weird science laughter.  

Into the office I went with my bowl and spoonful of sauce.  I gave Mark a taste.  His eyes glazed over with delight - or maybe I had forgotten to wipe the sauce off my chin.  Anyway, I had to stop him from taking the bowl out of my hand. In other words, I had another success!

Here is my recipe for the sauce that can be added to your own cooked beans or canned. 

RAW VEGAN "BAKED" BEAN SAUCE

1 15 oz bpa free can of white beans - drained and rinsed - or use beans of choice.  This sauce was rather delicious on my raw veggies, so the choice is yours.

1/4 cup sundried tomatoes - soaked in 1 1/2 cups fresh water and drained - reserve soak water
1 cup of the soaked water
4 medjool dates
1/2 tsp onion powder
1/2 tsp onion powder
1/2 Tbs raw gluten-free apple cider vinegar
1/4 tsp sweet paprika
1/8 tsp turmeric - ground/powder
1 tsp mustard
pinch of sea salt

Put all ingredients into blender and blend until creamy.  Due to date fruit size varies, along with blender types, you may need to add more of the soak water and/or adjust to desired liking.

Pour sauce onto beans and gently stir to combine.  Enjoy immediately or chill for a couple hours.  Store in fridge up to 3-4 days.

Peace☮
Rocki

Cashew Pine Nut Cheese - Raw Vegan Zucchini Rolls

Raw Vegan Zucchini Rolls

Zucchini.  The versatile vegetable that is loved by raw vegans alike and is a main staple in our home.  From simple raw chips to pasta noodles, fries, smoothies, desserts, lasagna to wraps and... well I'll stop here before I start drooling all over my laptop.

Easy Raw Vegan Cheese Recipe

I've had a love affair with zucchini all my life.  My grandma used to make this yummy tomato, yellow squash and zucchini dish that I would scarf down whenever she made it.  Oh my gosh that was so delicious!  I think I need to recall how she made it and turn it into a raw dish - Rocki style.

Zucchini Rolls with Raw Vegan Cashew Pine Nut Cheese

Zucchini rolls are so easy to make and the variations you can come up with are endless.  For this version I made one of my chunky raw cashew cheese recipes to hold all the goodies inside.  Then I grabbed some veggies for the filling, tuned the radio to KSLX for some good old classic Rock n Roll then started rolling zucchini... and rockn' out.

Cashew Pine Nut Cheese - Raw Vegan Zucchini Rolls

For the cheese:
1 cup cashews (soaked for at least 4 hours, rinse and drain)
2 Tbs pine nuts
1 garlic clove
1/3 cup nutritional yeast
1/8 tsp sea salt
1/4 cup + 1 Tbs water

Put all ingredients into your vitamix/blender and blend until semi-smooth - unless you want it entirely creamy.  If so, then continue to blend and you may need to add a little more water.  I wanted this cheese to have a thick and somewhat chunky texture to hold it's shape.

For the wraps:
1 very large zucchini
green onions
mushrooms
spinach
cilantro

I used my mandolin to make thin zucchini slices.  You can use the veggies I have listed or other veggies you would like (tonight we had zuc rolls with a pile of shredded carrots and the cheese for the filling - nom nom nom!)  Spread some of the cheese onto the zucchini slices.  Start at one end and top with one of the veggies, roll once, add another veggie, roll once... you get the idea.  End with a little dab of cheese to make sure it sticks.

And there you have it.  Zucchini rolls 101.  Easy as pie.  Mmmmm... pie.  I think I want dessert now.

Peace ☮,
Rocki

Spicy and Savory Brussels Sprouts- Raw Vegan Snack

Brussels Sprouts - Spicy and Savory

Brussels Sprouts.  We love them!  So many ways to prepare them and they are delicious steamed.  But I just had to get these little guys back into my raw diet.

I've seen several variations of Brussels Sprout chips from individual leaves to the whole entire sprout, so I thought I would put my own spin on these delicious little munchkins.

 

Brussels Sprouts in the dehydrator

 

I had a big batch on hand, so into the garden I went.  Oh, I call my kitchen "the garden" :)  Anyway, Mark and I love spicy food, so I made half of the batch savory and the other spicy.

 



Raw Vegan and Gluten-Free Brussels Chips

 

The end results from my official taste taster: "YUM-MEEEEEE!" (imagine eyes wide open with a big grin on his face while reaching for a handful)  I guess that means they passed and can be added to my recipe pile in the corner of the garden.  One of these days I plan on preparing some e-books for all my raw vegan recipes.

Several ideas for other flavors are dancing around in my head.  We may be eating a lot of Brussels Sprouts. 

Spicy & Savory Brussels Sprouts - Raw Vegan Snack
makes 60 bite size pieces

30 Fresh Brussels Sprouts - halved and set aside

Combine the following in a bowl:
1/4 tsp sea salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
2 Tbs EVO (extra virgin olive oil)

Add Brussels and combine until well coated. Let sit for about 15 minutes.  Place cut side up on mesh dehydrator tray.  I sprinkled the following onto half of the Brussels batch: Smoked Paprika, Smoked Cumin and Ancho Chili Pepper powder.  However, the spices or other seasonings can be added to the oil mixture instead - it was an after thought since we love a little heat.

Dehydrate at 115° F for approximately 8-12 hours or until desired texture.  Time will vary due to veggie size, weather, moisture, etc.  These little munchkin snacks are full of flavor and delicious crunchy or a little chewy.

Notes: due to Brussels Sprout size varies from tiny to large, you may need to add a little more oil and/or adjust the seasonings to your liking.  If you do not have a dehydrator, no worries as you can use your oven.  They won't be considered "raw", but you can still enjoy this nutritious snack!

Peace  ☮
Rocki