Cherry Chocolate Smoothie - Raw Vegan Treat

Smoothie - Cherry Chocolate

Sometimes less is more.  As is the case for my Cherry Chocolate Smoothie - and this post.

Only 3 ingredients, plus water, and you'll have a delicious smoothie treat.

Oh and just to mention... I don't like overly sweet foods and while I think this was sweet enough, feel free to add sweetener of choice if needed.


Cherry Chocolate Smoothie

2 ripe bananas: 1 frozen and 1 non-frozen
1 cup frozen cherries
1 TBS heaping cacao powder
water - start with 1/2 cup

Blend all ingredients in high powered blender until smooth and creamy.  You can adjust the consistency by adding more water to your liking.

Enjoy the simple things.

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

High Raw - Vegan Quinoa Collard Wraps with Special Sauce

High Raw Vegan Quinoa Wraps 

Occasionally I do eat cooked foods, but not very often.  When I do, I typically incorporate it with mainly raw foods.  One of the cooked foods I truly love is quinoa. 

In short, quinoa is a nutritious gluten-free seed that is a great source of complete protein and fiber.  Quinoa is used like a grain - you can use it in both savory and sweet recipes.  If you've never had it before, give it a try!

For this recipe I used cooked quinoa as the base along with a lightly steamed sweet potato (not yam) with raw veggies and my Raw Vegan Special Sauce.  My tummy isn't able to handle uncooked sweet potatoes, so I simply lightly steam them to satisfy my sensitive tummy. 

This is a very flavorful and filling meal - easily prepared with just a few basic ingredients.  I did not measure the ingredients I put into the quinoa mixture as I just went with what looked and tasted good to me.  Feel free to add or omit any of them.  However, I am including my Special Sauce recipe as that is what really makes this dish flavorful.


High Raw Vegan Quinoa Collard Wraps
approximately 8-10 wraps

Collard Leaves or other wrap of choice

cooked and cooled quinoa (1 cup dry cooked in 2 cups water as per package directions)
1 lightly steamed sweet potato - diced (not yam)
couple handfuls baby spinach - chopped
onion - thinly sliced (as much or little as you like)
avocado - sliced thin

Put all ingredients *except sliced avocado* into a large bowl and gently combine.  Set aside and make the Special Sauce.

Raw Vegan Special Sauce

1 yellow bell pepper
1/2 cup hemp heart seeds
1 banana pepper (or pepper of choice)
juice of 1 lime
small handful cilantro
1/4 tsp ancho chili powder (or to your liking)
pinch of sea salt

Blend all ingredients until smooth and creamy.  Pour sauce into the quinoa mixture bowl and gently combine.

Note about the collard leaves:  I use very large leaves that I cut along both sides of the stem, which gives me 2 leaves.  But you can do this however you like.

For each wrap: place the collard leaf on a cutting board, add a scoop of the quinoa mixture and a couple slices of avocado then roll up like a burrito.  Serve immediately and enjoy!

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

Chocolate Grape Smoothie

Chocolate Grape Smoothie

Simply put - this is one awesome tasting smoothie!  I took my Chocolate Jam Swirl Smoothie and simplified it into one easy step.  It will definitely satisfy your chocolate sweet tooth.


Chocolate Grape Smoothie

1 frozen banana
1 non-frozen banana
1 cup ripe red grapes (or grapes of choice)
1/2 cup frozen (or fresh) blueberries
1 heaping TBS cacao powder
water - about 1/2 cup (start with 1/4 cup and adjust to your liking)

Blend all ingredients in high powered blender until smooth and creamy.  You can adjust the consistency for a thinner smoothie by adding more water.  Enjoy to your hearts content!

Peace☮
Rocki

Mexican Pizza - The Raw Vegan Way

Mexican Pizza - the Raw Vegan Way

We LOVE Mexican food (obviously) and could eat it 7 days a week.  Scratch that.  Make that Raw Vegan Mexican food.  Living here in the southwest we practically live on Mexican food.  In fact, Mark is getting much better with having a little heat in his food. 

Scratch that.  He now LOVES heat in his food.

Raw Mexican Pizza

I simply took one of my raw vegan pizza crusts out of the freezer (sometimes I make a few personal sized pizza crusts and store them in the freezer for up to a week, but they've never made it that long in there ;) and used the leftover walnut mushroom taco filling, mildly spicy hemp "cheese" and pico de gallo from the night before, along with some veggies and voila'!  Mexican pizza!

Eat the rainbow with my Raw Vegan Mexican Pizza!

You can find my pizza crust recipe here or for my soft corn tortillas go here - both raw and vegan of course.  My Walnut Mushroom Taco Filling is here  and my Pico de Gallo is here along with a nut-free taco filling.  Last but not least, is another version of my hemp cheese that I used for my Mexican pizza.

Hemp Cheese - Mildly Spicy version
 
1 yellow bell pepper
1 cup hemp heart seeds
1/4 cup nutritional yeast (needed for the "cheese" flavor)
1 large clove garlic
1/2 tsp onion powder
1/4 tsp ancho chili powder
juice from half a lemon
1/4 cup water (or more)
good pinch of sea salt
*optional: small pepper of choice for more heat (tastes yummy with or without)

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.  This will be somewhat thick and creamy, but you can adjust it with more water to thin it down to your liking.

Peace☮
Rocki

Dragon Fruit Delight Smoothie Parfait

Dragon Fruit Smoothie Parfait

Every time I turned around, Dragon Fruit was everywhere on Instagram.  Except in my hands.  I was so wanting to try this fruit that I looked everywhere for months on end, but no luck.  Then I won a tropical fruit box that was filled to the brim with delicious fruit which I had never tried before or even seen in person.

And there it was... wrapped up so sweetly.  A single Dragon Fruit.

Buddha with Dragon Fruit

I actually jumped up and down with excitement.  Okay, actually I screamed like a little girl.  Out loud.  I'm sure my neighbors all heard me.

Anyway, I waited until the very last minute of ripeness to try this fruit.  Mark and I each took a taste and, to be perfectly honest, it was just okay.  It wasn't horrible mind you and had an okay taste factor, but perhaps I put too much into my pursuit of this interesting fruit and expected fireworks.  So I made us a couple smoothie parfaits with it and they were quite delicious. 

In any case, I finally got to try Dragon Fruit, and for that I am thankful.

Dragon Fruit Delight

Bottom layer:
1 1/2 cups strawberries
2 frozen ripe bananas
1 cup coconut water (adjust as needed)

Blend in high powered blender, pour into 2 glasses and set in freezer while making the next layer.

Top layer:
1 Dragon Fruit
1 frozen ripe banana

Blend well.  Remove glasses from freezer.  Gently pour or scoop onto the bottom layer of both glasses.  I garnished ours with chopped strawberries, coconut shreds and dragon fruit.

Enjoy!
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

Black Cherry Chocolate Smoothie

Vegan Smoothie - Black Cherry Chocolate

It's been quite hot out lately and that makes me more thirsty.  Well, "hot" is actually an understatement.  Last week we were over 110 degrees, as in 115 melt my brain degrees on Thursday.  Below is a screen shot of my phone in case you don't believe me.   However, the "Feels like 110°" part... I beg to differ.  Bear with me, I feel a wee rant coming on - blame it on the heat ;)

July 24, 2014... 115 degrees - hot is an understatement

Yes, I live in Arizona so I should accept the summer weather of 110° - pushing 120° (Yes, I lived here when we hit 122 OMG!° in 1990 and survived).  First off, let me say that I only live in Arizona and have nothing to do with the ignorant government and their policy's here in the great state of the sun.  I say this because lately AZ is in the news every time I turn around, and sadly not in a good way - it's embarrassing to say the least.  With that said, I do love the weather here.  I love the sunshine, wearing flip flops, shorts and tank dresses practically year round, the gorgeous sunsets, the beauty of the desert... but I do not like the brain melting, burn your hands on the steering wheel and your bum on the car seat type of heat.  Or the politics.

Rant over.

Not only in this type of heat, you need to drink plenty of fluids.  I love and drink plain fresh water from the time I get up until I go to bed.  Other than that, the only other drinks I have are my daily morning green smoothies, 1 cup of jo in the morning and my afternoon smoothie of choice.  Like my Black Cherry Chocolate Smoothie.  It is oh so delicious!

Black Cherry Chocolate Smoothie

1 frozen banana
1 non-frozen banana
1/2 cup blackberries
1/2 cup tart black cherries (or cherries of choice)
1 heaping TBS cacao powder
1 medjool date (or more if you like sweet - I don't like too sweet)
1/2 cup or more of cold water (adjust as needed)

Blend in high powered blender until smooth and creamy.  You can adjust the consistency for a thinner smoothie by adding more water.

Stay cool and enjoy!

Peace☮
Rocki

Sweet Potato Fudge Cookies - Semi-Raw and Vegan

Sweet Potato Fudge Cookies

I'm quite pleased with how this experiment turned out!  Delicious, chewy, fudgy, healthy and guilt-free cookies that are vegan, gluten-free and semi-raw. 

I like to keep most of what I eat nut-free, but of course I do enjoy the occasional nut loaded food.  Instead of using any type of nut or seed, I decided to try a sweet potato to create a yummy raw cookie.  Well, short version... raw sweet potatoes do not agree with my digestion, plus there are some things that are simply not meant to be eaten raw, in my humble opinion. 

Anyway, to satisfy my curiosity and tummy, I steamed the sweet potato.  Voila'!  That worked out much better.  Even though the sweet potato is lightly steamed, with everything else involved I consider this recipe to be semi-raw.

These cookies are dehydrated, but no worries as there's other options in case you don't have one or feel like waiting a few hours until they are done.

Before I get to the recipe for these super yummy cookies, I just want to make note that the dough is very thick when processing.  So if you do not have a good heavy duty food processor, you'll probably want to split it in half and finish processing it that way.  I'll explain in the recipe when to split the batch.


Sweet Potato Fudge Cookies
Semi-Raw and Vegan

2 cups roughly chopped steamed sweet potato (not yams)
1 1/2 cups semi-packed medjool dates (if dates are hard, soften them up a bit in water)

Put the above ingredients in food processor and process just enough to break down a bit.  Leave the mixture in the processor and add in the following:

1/4 cup cacao powder
1/4 oat flour (I make my own from gluten-free oats)
1 Tbs agave (or more to desired sweetness)
1/2 tsp vanilla
pinch of sea salt
fresh water

Start processing until everything is well combined.  If mixture seems too dry, start adding water 1 TBS at time.  At this point, if your processor cannot handle the dough mixture, remove about half of it to a bowl and continue processing until well combined and then do the same for the mixture in the bowl.

Form into cookies and place on mesh tray.  Dehydrate at 115° F for approximately 7-10 hours.  Time frame will vary due to location, weather, humidity, dehydrator, wetness, thickness, etc.

No dehydrator?  No problem.  Simply roll the cookie dough into bite size balls and if so desired, roll the balls into shredded coconut, hemp seeds, etc. then pop them in the freezer.

Or... if you're not raw, pop them in the oven at a low temp for about 30 minutes or until desired doneness. 

Store in freezer or fridge. 

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

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
sprouts

Layer ingredients and enjoy.

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

A&J Smoothie - Almond Butter and Jam

Smoothie - Almond Butter and Jam

The other day I was dreaming of peanut butter and jelly sandwiches.  So I created this thick and delicious healthy smoothie!  But instead of a P&J, this one is A&J -  without the bread.  Creamy almond butter and lick my lips blueberry grape jam.

I don't use too many nuts in my smoothies, but a little here and there is perfect for me.  Besides, it's kind of hard to create a A&J smoothie without them. 

A&J Smoothie - Almond Butter and Jam
 
Jam Swirls
1 cup blueberries
1 cup red grapes
1 very small banana

Blend, pour into separate container and put in freezer while making next layer.

Almond Butter Layer
1 frozen banana
1 non-frozen banana
1 heaping TBS almond butter
1/2 cup water or milk of choice (adjust as needed)

Blend in powerful blender.  Alternate each layer in a tall glass as you wish and enjoy!

Peace☮
Rocki

Green Custard Smoothie - Raw & Vegan

Green Custard Smoothie - Raw & Vegan

Cherimoya - also known as the custard apple, and for good reason.  You can read more about this OMG! fruit in my Cherimoya Parfait recipe post.

I do believe that cherimoya is my most favorite fruit of all.  Well, right next to mangos, bananas, blueberries, watermelon... Anyway, it's in my top 5 at least, that's for sure. 


Green Custard Smoothie - Raw & Vegan

Custard layer:
1 small cherimoya - peeled and seeded
1/2 banana
water - enough to blend with (amount varies due to fruit size)

Blend, pour into separate container and set in freezer while making next layer.

Green layer:
1 frozen banana
1 non-frozen banana
2 handfuls baby spinach
1 tsp Matcha Green Tea powder (optional)
1 Tbs flax meal (optional)
1/2 cup water - adjust as needed

Blend in powerful blender.  Alternate each layer in a tall glass as you wish and enjoy!

Peace☮
Rocki

Buddha and my Green Custard Smoothie

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 Fig Dressing

Raw Vegan Fig Dressing - perfect on green and fruit salads!

Obviously, being a raw vegan means you eat a lot of salads too, but they don't have to be boring.  I make our dressings from mainly fruits and veggies, along with a few other ingredients.  Sometimes I don't use dressing at all, but Mark does so I love creating a variety for us both.

This refreshing salad is a mix of greens, strawberries, pear, dried figs and walnuts with my thick n creamy fig dressing.  This also makes a wonderful fruit dip.

Raw Vegan Fig Dressing

1 cup dried figs
2 Tbs lemon juice
2 cups fresh water

Remove fig stems, cut in half and soak in the 2 cups fresh water for at least 60 minutes and then drain. Reserve the soak water.  In blender, add the drained figs, lemon juice and 1 cup of the soak water. Blend until smooth and creamy. If it is too thick, add more soak water until desired liking.

Store in sealed jar in fridge for up to 5 days.

Peace☮
Rocki