Monday, August 29, 2011

Raw Chocolate Fruit Truffles

These are soooo good! I'm not sure where I found this recipe so my apologies for plagiarizing..

Mix and set aside:
1/4c coconut
1/2t cinnamon

Blend in food processor:
1c raw nuts soaked
1/2c pitted dates soaked
1/2c dried apricots (or sub for more dates)
1/2c raisins (i used dried cranberries)
2T cocoa powder
1/8t natural almond essence
1T fresh orange juice

Roll into balls and roll in the coconut mixture. Store in air tight container in fridge.

Yummy Cinnamon/Walnut/Berry Quinoa

This is more of a hot breakfast idea, but I'm eating mine cold ;)

Bring to boil:
1c water
1c milk (soy)
1c Quinoa
Cover and simmer for 15min. Remove from heat and let stand 5min.

Add toasted nuts of your choice, 2c berries (blackberries in my case), cinnamon and drizzle with agave.

Guess I could have spent more time on presentation there lol, still good though ;)

Wednesday, July 27, 2011

Cashew Cheese

This was my first attempt. Mine turned out a little thin. I need to work on it some more, but it's great for mac n chz.

2 c water (or less)
2/3 c nuts or seeds
1 t salt
1 t onion powder
1/2 t garlic
2 T brewer's yeast
1 juiced lemon
jar pimentos
2-3 T thickener
optional paprika

Raw Ketchup

This tastes best after sitting a few hours in the fridge. It's different for sure, but as a condiment still good.

Presoak 1c of sun dried tomatoes in 3c distilled water for 15-20 minutes. Drain water.

Puree with:
2 T raw apple cider vinegar
1/2 c. dates
1 pear
1 vine ripened tomato
1/2 c to 1 c distilled water
1 t salt

Keeps up to 3 days refrigerated

Vegan "Meat"loaf

There are tons of variations on these vegan "meatloaf" recipes. I came across this recipe and tried it last night. It was so good! A little spongy I guess, not sure if that's because I pureed all the ingredients first or didn't cook it long enough, but still very good. Tastes best served hot with ketchup.

Recipe compliments of Tofu Mom

  • 1 onion, finely diced (or in food processor)
  • 2 T. olive oil, plus additional to oil pan
  • 2 clove garlic, minced
  • 2 cups fresh breadcrumbs or cracker crumbs (whiz in food processor) OR 2 1/2 cups corn flakes
  • (optional, but good!) 3/4 cup finely chopped/ground pecans, sunflower seeds, walnuts or cashews
  • 1 cup oatmeal (uncooked)
  • (optional, but good!) 1 cup grated carrot (or beets or celery or potato or more onion or whatever)
  • 1/4 cup freshly chopped parsley
  • 1 tsp dried sage (or more fresh)
  • 1/2 tsp rosemary (crushed - more if fresh)
  • 2 cups fresh mushrooms, whizzed until chunky in food processor (2 cups after processing)
  • 3 T. nutritional yeast flakes
  • 1 Tbsp soy or tamari sauce
  • 1/4 t. freshly ground black pepper
  • 1 cup soy/rice/almond milk
  • 3 tbsp flax seeds (OR chick pea flour OR ENER-G Egg replacer)
  • 1 cup silken (or any kind) tofu
I mixed everything in a food processor. Lots of ingredients but still super simple to throw together.

For the raw ketchup recipe click here.

Thursday, May 26, 2011

Chocolate Zucchini Cake With Avacado "Buttercream" Frosting

One word.. AMAZING!!!...  I'm seriously having an orgasm in my mouth right now... and yes, I'm eating cake for breakfast lol.

Vegan doesn't always mean healthy and healthy doesn't always mean vegan. Sometimes you have to find a balance. In the world of sweets, most vegan recipes are still typical SAD, white flour processed sugar etc. You really have to play around to find good substitutions. Of course sweets are still sweets, but I think this is about as healthy as it's gonna get lol.

My mother in law brought us some giant man eating zucchinis the other day and I have been googling the crap out of ideas to use them for. I made a batch of muffins and that only used up about 1/4th of ONE lol. Which was similar to this recipe actually except the muffins call for about 1 c of zucchini and this one uses 3cups. It's about half zucchini! I lovers that :)

Zucchini Chocolate cake:

2c flour (I used Spelt)
1c Stevia crystals
3/4c cocoa powder
2t baking soda
1t baking powder
1/2t salt
1t cinnamon
egg replacer (equivalent of 4 eggs)
1 1/2c oil (coconut oil, or half with applesauce)
3c grated zucchini
3/4c chopped walnuts

Mix dry ingredients first, then fold in the wet and bake at 350 for 50-60min.

Avacado Buttercream:

1 med-lg avacado
1/4c cocoa powder
1/4c honey
pinch salt
dash of cinnamon
splash of vanilla

Blend in food processor. Spread and serve.

Wednesday, May 18, 2011

Stuffed Zucchini

I have these giant zucchinis that I needed to figure out what to do with. They are seriously like over a foot long! I googled and came up with some great ideas. There are quite a few variations on this recipe. I was in a hurry so I took the easiest one lol.

Clean, cut and carve out the squash.

I mixed the innards with a pack of the Boca ground crumbles, about a cup of breadcrumbs, a few cloves of garlic, an egg and seasoning. (I also put 1/3c Parmesan, shh don't tell)

Stuff the squash and cover with spaghetti sauce. Bake for 20min. Sprinkle some Veggie Shreds mozzarella on top for the last few minutes.