Raw Strawberry Walnut Bars

Raw Strawberry Walnut Bars
Raw; Gluten Free; Vegan

I made these for San Antonio Vegetable Eaters 5th annual Happy Christmas Hangout and these were a hit! You know it's a great recipe when you don't get to even try it and everyone is still talking about the dish days after the event. This festive easy recipe is a crowd pleaser!

Crust and Topping:
1/2 cup of walnuts
1/2 cup of almonds
1 cup of dates


Filling:
1 cup strawberries (fresh or frozen)
1 cup dates

For the crust and topping
1. In a food combine all of the ingredients and pulse until course. Divide mixture in half and set aside.

2. Continue to combine the ingredients until well combined.

3. In a blender combine strawberries and dates until smooth.

4. Layer the well combined nut/date mixture in a parchment paper lined 9x9 dish. The second layer will be the strawberry filling. Sprinkle the course nut/date mixture over the strawberry filling and gently press down. Freeze for 1 hour to set.

A Salad You Eat With Your Hands

A Salad You Eat With Your Hands
Vegan; Gluten Free; Raw; Serves 4; 10 minutes to make

Alright, maybe it's not exactly a salad in the sense that you're thinking of. Coming home from the farmers market and famished, all I could think of is making some wraps with the beautiful swiss chard leaves that I picked up. Super easy to make (cheating using my food processor to shred and slice) enjoy!

8 leaves swiss chard; steamed to help with the wrapping
2 small carrots or 1 medium carrot
1 large yellow squash
1 sweet red pepper, de-seeded
2 gypsy peppers, de-seeded
garnish with pineapple
serve with dressing of your choice
I added some gluten free edamame pasta noodles

1. (If using) Cook pasta according to directions.

2. (I cheated here) Shred carrots and yellow squash. Use a grater if you don't have a food processor. Slice the peppers.

3. Fill the swiss chard leaves like a taco with pasta, pineapple and veggies. Add the dressing of your choice and wrap.
Enjoy!

Raw Walnut Taco Meat

Raw Walnut Taco Meat
Raw; Gluten Free; Soy Free; Vegan

I always have to double this recipe when I make it. My mom, when she first had this thought this was seitan. A good pass! Here is the recipe without being doubled!

1 1/2 cups walnuts, soaked for 2-4 hours
2 teaspoons organic canola oil
2 teaspoons Braggs liquid amino
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
a dash of chipotle pepper powder

1. Combine all of the ingredients in a food processor and combine till crumbly and looks like ground seitan.

Use in stuffed raw peppers or to fill a kale wrap.....

Roasted Buddha Bowl

Roasted Buddha Bowl
Vegan; Gluten Free; Soy Free

Ingredients
For roasting and serving
1 head broccoli, chopped into bite-sized pieces
1 head cauliflower, chopped into bite-sized pieces
1 1/2 cups cooked chickpeas, drained and rinsed
1 tbsp Oil, divided
Salt & Pepper
Cooked grains, for serving (optional)

For the dressing
1/2 cup cashews, soaked
2 tbsp fresh lemon juice
1 tbsp tahini
1 large garlic clove
1/4 tsp fine grain sea salt
1/4 cup nutritional yeast
6 tbsp water, or as needed to thin out

Instructions
1. Soak cashews in a bowl of water overnight or for 8 hours. For a quick-soak method, pour boiling water over cashews and let sit in the bowl for at least 45 minutes.

2. Preheat oven to 400F and line two large baking sheets with parchment paper.

3. Place chopped broccoli and cauliflower onto one baking sheet. Drizzle with 2 tsp oil and mix with hands until coated. Sprinkle with salt and pepper. Set aside.

4. Place a couple paper towels on the other baking sheet and spread out the drained and rinsed chickpeas. Place 2 more paper towels on top and roll the chickpeas around until completely dry. Drizzle with 1 tsp oil and roll around the chickpeas with your hands until they are all coated. Sprinkle with salt and pepper.

5. Roast the broccoli, cauliflower and chickpeas for 15 minutes at 400F. After 15 minutes, give the chickpea pan a gentle shake to roll them around in the pan. Roast both pans for another 10-15 minutes or until the broccoli and cauliflower are cooked through and the chickpeas are golden in color.

6. Meanwhile, prepare the dressing by adding all dressing ingredients into a blender and blending on high speed until smooth.

7. When the vegetables and chickpeas are ready, remove from oven and place into a large mixing bowl. Add your desired amount of dressing on top and toss until coated. Season to taste. Serve over a warm bed of grains with more dressing drizzled on top.

Notes: The leftover dressing will keep for 5-7 days in the fridge in a sealed container. The dressing will thicken as it stands (especially when chilled) so you can add more water to thin out as necessary.

Found: Oh She Glows

Raw Cashew Vanilla Frosting

Raw Cashew Vanilla Frosting
Soy Free; Gluten Free; Raw; Vegan

This recipe makes 4 cups. So, knowing that there will be leftovers you can double the cupcake recipe or cut this in half. Or, use on a bowl of fresh fruit for a sweet and simple dessert :)

2 cups raw cashews, soaked overnight
2/3 cup coconut oil, melted
1/3 cup date water (use more or less to achieve desired consistency)
1/3 cup ginger syrup
2 tsp. vanilla extract
1 Tbsp. lemon juice
pinch of salt

1. Blend all of the ingredients in a high powered food processor till smooth and creamy. Chill for a 10 minutes to allow to thicken. Frost cupcakes or scoop on fresh fruit .

Raw Apple Pie

Raw Apple Pie
Gluten Free; Raw; Soy Free; Vegan

These little babies are worth the time of preparation for a WOW factor. Depending on how many you make (I made 19 and it took 5 hours) will depend on how long it takes you. With apples as sweet as they are, there is little sweetener needed. For the topping use a (clean) coffee grinder to grind almonds and groats.

8 organic Fuji apples
¾ cup organic brown rice syrup
¼ teaspoon cinnamon
¼ teaspoon cardamom
1/8 teaspoon ground all cloves
2 lemons; juiced and divided

Topping:
1/3 cup groats, ground
2 Tablespoons almonds, ground
1 teaspoon coconut sugar

1. Combine the juice of 1 ½ lemons with water in a large bowl. Set aside.

2. Using an apple corer core the apple (about half way-careful not to damage the bottom of the apple). Slice off the top of the apple and using a melon baller, scoop out the inside of the apple (again, be careful not to damage the apple shell). Soak the apple shells in the lemon water to keep from turning brown.

3. Coarsely chop apple inside. In a large bowl, combine the coarsely chopped apple with brown rice syrup and spices and the remaining lemon juice. Remove an apple shell from lemon water and fill with apple filling; repeat until all apple shells are filled.

4. Combine ground groats, ground almonds and coconut sugar. Top apples with ground almond mixture. Serve with your favorite non-dairy ice cream!

Raw Pear Walnut Cheesecake

Raw Pear Walnut Cheesecake
Vegan; Raw; Gluten Free; Serves 8

Lately I've been on a ginger kick. From the Ginger Chai cupcakes for my birthday to this, it seems that striking gold with my adult recipes =)

Ingredients

Crust:
1 cup walnuts
1 cup Medjool dates, soaked overnight
1/4 tsp. sea salt

Filling:
3 cups raw unsalted cashews, soaked overnight and drained
1 ripe pear, coarsely chopped
2/3 cup coconut oil, liquidfied
2/3 cup ginger syrup
1/4 cup pear juice (unsweetened)
1 whole vanilla bean pod, split open and vanilla scraped out

Topping:
1 pear coarsely shopped
1/3 cup walnuts, chopped
2 tsp. ginger juice


Steps

1. To make the crust, pulse walnuts, dates, and sea salt in a food processor until well combined and crumbly. Press the crust into the bottom of an 8-inch spring form pan.

2. For the filling, combine cashews, pear, coconut oil, ginger syrup, pear juice, and vanilla in a food processor or high-speed blender until smooth and well combined. Pour the mixture on top of the crust and spread evenly.

3. To make the topping, add pears, walnuts, and ginger juice in a bowl. Combine until walnuts and pears are coated and pour on top of the 'cheese' layer. Freeze until set, about 3-4 hours.

4. Take the cake out to thaw for about 40-50 minutes before serving. You'll want to cut it when it's still semi-frozen.

Carrot Apple Juice

Carrot Apple Juice

When I was in the process of moving back to Texas from Colorado Springs, my friend gave me a used Hamilton Beach juicer. I loved the idea of starting to juice, especially moving to a place that is 100+ degrees in the summer. I've recently started to use it and I have a few complaints about the juicer. A small chute and no cup, nothing one can't work around till she can buy the one she wants.... Here a few recipes that I am currently loving!

1 carrot to 1 apple ratio....

1. Place fruit and vegetables in chute and juice. Enjoy!

The pulp can be used in a dehydrator to make into raw crackers, or with this I share with the dogs. This maybe a lot fiber if your dog(s) is/are not used to it, so start off small portions.

Chunky Marinara & Eggplant Bruschetta

Chunky Marinara & Eggplant Bruschetta
Vegan; 30 minutes; Gluten Free; Serves 6

Running out of bread, I used breaded eggplant. The breaded eggplant comes out crunchy on the outside and tender on the inside. This appetizer is super elegant and easy, this is sure to be a crowd pleaser.

Eggplant Bruschetta:

2 small eggplant, sliced into 1" round slices and then cut into moon shapes
Egg Replacer the equivalent to 2 eggs
1/2 cup of gluten free Panko bread crumbs
1/2 cup of gluten free Italian bread crumbs

1. Preheat oven to 425F.

2. Combine Panko and Italian breadcrumbs. Dip eggplant slice into the egg replacer and into the breadcrumb mixture. Repeat and place on a cookie sheet.

3. Bake for 30 minutes.

Spoon marinara sauce onto the eggplant slices and garnish with vegan Parmesan cheese.

While the eggplant is baking:
Chunky Marinara:

6 ripe tomatoes (I use what I pick up at the Farmers Markets), peeled, seeded and chopped
1 large garlic clove, minced
1/4 cup sweet onion, minced
1/2 cup mushrooms, sliced
1/2 yellow bell pepper, sliced
1 jalapeno, seeded and minced
2 Tablespoons olive oil
1/4 cup vegetable broth
2-3 Tablespoons tomato paste
2-3 Tablespoons Pinot Noir wine vinegar
1 teaspoon crushed dried rosemary
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon crushed red pepper

1. In a medium skillet over medium heat, saute onion and garlic until onion becomes translucent. Combine mushrooms, peppers and vegetable broth, stirring until mushrooms are brown, about 5 minutes. Add tomatoes, tomato paste, wine vinegar and seasonings. Bring to a simmer and allow to thicken.

2. Spoon mixture on crispy eggplant and serve warm. Enjoy!

Blueberry Persimmon Parfaits

Blueberry Persimmon Parfaits
Vegan; Raw; Gluten Free; Soy Free

I made these for a Christmas Day potluck. My usual farmers market trip always sparks inspiration! I found blueberries and persimmons and found a recipe from The Global Girl. Problem, the recipe gives you no yields and how many... So, I had just enough for 8 shot glass size parfaits....

4 persimmons, peeled (if extra ripe-slice in half and scoop out)
1 pint of blueberries (save some of the pretty ones for garnish)

1. In a food processor, blend persimmons until smooth. Remove half of the mixture in a bowl and set aside.

2. In the food processor with half of the persimmon mixture add the blueberries and blend until smooth.

3. Layer first using blueberry persimmon mixture, next the persimmon and the top layer blueberry persimmon mixture. I topped each parfaits with coconut whipped cream and 3 whole blueberries for garnish.

Banana Date Oatmeal Cookies

Banana Date Oatmeal Cookies
Vegan; Soy Free (Gluten Free)

These are great for a quick breakfast or a healthy snack. I love these due to the fact that it's an easy clean up and one bowl for all of the ingredients!

3 ripe bananas
2 cups rolled oats (Use gluten free oatmeal or groats)
1 cup combination of dates (pitted and chopped) and goji berries
1/3 cup coconut oil, liquidfied
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large bowl, mash the bananas. Stir in oats, dates, goji berries, oil, and vanilla. Mix well, adding the spices, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet.

3. Bake for 20-25 minutes or until lightly brown.

Pomegranate Persimmon Paste

Pomegranate Persimmon Paste
Vegan; 10 minutes; Gluten Free; Raw

Now that my kitchen has been busted out of storage, I've welcomed my missed "Gourmet Sundays". Here is the first of many more to come. Super easy, the messiest part is making sure you don't stain everything squeezing the pomegranate. I used this as a spread for french toast, so delicious!

2 persimmons, chopped
2 Tablespoons of freshly squeezed pomegranate

1. In a food processor combine ingredients and blend until smooth. Add 1/8 teaspoon of maple syrup if needed to cut tartness. Enjoy, will last 2 weeks in an airtight container.

No Oil Spicy Coconut Curry

No Oil Spicy Coconut Curry
Vegan; Gluten Free; 30 minutes

I made this last night for my mom (since I'm staying with her) and she loved it. I served this with brown rice, but use what you have... I plan on making this again and adding some mustard greens, so if you have that or spinach wilt it in...

1 block of extra firm sprouted tofu, rinsed and cut into 1" slices
1 clove of garlic, minced
2 tablespoons of onion, minced
1 small zucchini, sliced
1 small yellow squash, sliced
1 cup of cremini mushrooms, sliced
2 cups mustard greens or spinach, coarsely chopped
2 large tablespoons of plain coconut yogurt
1/3 cup low-sodium vegetable broth
1/2 tablespoon of red curry paste (check the label to make sure it's vegan)
1-1 1/2 cups unsweetened hemp milk
1 teaspoon ginger powder or fresh
2 teaspoons curry powder
2 teaspoons cumin
garnish with lime and fresh cilantro

1. In a large pan saute in the vegetable broth garlic, and onion over medium heat till the onion is translucent. Add the tofu and gently toss until coated with the broth. Cook until the tofu has become golden, about 8-10 minutes. Combine the ginger, curry powder, and cumin; sprinkle over the tofu.

2. Add the squash and zucchini, cook for about 5 minutes and add the mushrooms. If using spinach or mustard greens; add it now with 2 tablespoons of water to wilt in. Stir in the coconut yogurt, hemp milk, curry paste, and simmer till the sauce becomes slightly thick. I added some crushed Thai peppers to give an extra kick, fresh cilantro and lime...

Raw Blackberry Crumble

Raw Blackberry Crumble
Raw; Vegan; Gluten Free; Soy Free

This recipe is adapted from Getting Raw. I had blackberries on hand, so use what berries you like. This lasted not even a 24 hours in my household, with unexpected house guests (friends are always welcome) and the boys being home all day since summer holiday.... These should last about 5 days tightly wrapped and stored in the fridge! Happy Summer...

For crust and topping:
2 cups shredded coconut
1/2 cup cashews
1/4 tsp salt
1/4 cup agave or brown rice syrup

1. Process coconut, cashews and salt in a food processor until fine and crummy, then add in the agave or brown rice syrup until well mixed.

2. Press the 2/3 mixture into a pan that has been lined with cling wrap. Make it thick enough that it will hold up as a cookie base when done.

3. Refrigerate while making the jam. (I stuck mine in the freezer.)

Blackberry Jam

1 10 oz package of frozen blackberries thawed and drained or 1 carton fresh berries
3 TBSP date paste (see recipe in blog)
1/4 cup agave syrup or brown rice syrup to sweeten to taste.

1. Using a blender or food processor, blend berries until nicely chopped and mixed. Taste for sweetness and add more agave or brown rice syrup if necessary.

2. Once the bottom crust is set, pour the jam over and spread. Best to let this set up in the fridge before adding top layer. I didn't wait and pressed out little balls and layered over the top to keep it floating on top of the jam (because it wasn't set yet) but you could just sprinkle the crumb topping over as well.

3. Best to let the whole thing sit a couple of hours in the fridge covered to set up. Then cut and use plastic wrap to help you get it out of the pan in one piece.

Oven Roasted Mashed Potatoes

Oven Roasted Mashed Potatoes
Vegan; Gluten Free

Here I give you the ingredients and use the amounts that suit your tastes. Remember though, when these get baked the taste will become subtle and bake off....

1 pound of a combination of red and golden potatoes, cubed (I leave the skin on since it seems to keep them more together)
low sodium vegetable broth
hemp milk
earth balance
garlic
freshly chopped chives
crushed dried rosemary
crushed red pepper

1. Line a muffin pan with cupcake liners. Set aside. Preheat oven to 375 degrees.

2. Bring a large pot of water to boil. Add the potatoes and cook until tender when pierced with a fork. Drain and using a potato masher mix with ingredients until desired texture and taste.

3. Scoop the mashed potatoes into the lined muffin pan and scrape fork across the top. Drizzle with olive oil or earth balance, the potatoes will dry out-so don't skip this step. Bake for 20 minutes or until the tops are golden and crispy, serve warm...

Kale Chips

Kale Chips
Vegan; Raw; Gluten Free

These have become a tasty household staple, since a bag of kale chips will set you back $8.00 or so. There is a process and done right, these take about a day (at a dry high altitude) to make. It's taken awhile for me to get this just right, use what flavors you like. My food dehydrator was given to me, check freecycle.com if you're in the market....

1 bunch of kale, cleaned and de-stemmed (they will turn into tree branches if you keep the stems)
Braggs liquid amino
Vegan Parmesan cheese (I used cayenne chipotle)

1. In a large bowl spray the liquid amino onto the clean kale, gently massage into the kale. Sprinkle the parmesan cheese and massage into the kale and repeat if needed....

2. Lay the kale leaves on the trays of the dehydrator until all the trays are full or you've run out of kale. After about 6 hours, rotate the trays. Taking the inner trays to the outer.

3. Store in an air tight container.

Lau Lau~ With a Twist

Lau Lau~ With a Twist
Vegan; 30 minutes; Gluten Free

The majority of time these rolls are filled with pork and fish, here I used a filling with split peas and sweet potato. A filling and tasty way to get more collard greens in your diet (which are a super green), hope you enjoy these rolls...


8 large whole collard leaves
1 medium sweet potato, unpeeled and cut into 1 inch cubes
1 cup of green and yellow split peas, soaked for 8 hours **Note: Soak the split peas before going to work or early in the day
1/2 cup of pearl barley or quinoa
1/2 cup of coconut milk
1/4 cup thinly sliced green onion
2 garlic cloves, minced
1/8 teaspoon crushed red pepper
1 teaspoon smoked paprika, or a few drops of liquid smoke

1. I used a rice maker filled with 2 cups water to cook the split peas, pearl barely and steam the sweet potatoes. If not using a rice maker fill a pot with water and bring to a boil. Add the soaked split peas, pearl barley and cook till tender. Steam the sweet potatoes for 8 minutes.

2. Fill a large pot with 1/4 cup water and bring to a boil. Drop collard leaves in water one leaf at a time, and cook for 1-2 minutes, or until slightly soft.

3. In a medium skillet over medium heat, saute the onion and garlic till fragrant. Add sweet potatoes, cooked split peas and pearl barley or quinoa, coconut milk, crushed red pepper, and paprika or liquid smoke. Simmer, letting all of the flavors come together for 5 minutes or until liquid is gone.

4. Lay 1 collard leaf on work surface, with steam pointing away from you. Spoon 1/4 cup of filling 2 inches from bottom of collard leaf. Fold bottom edge of collard leaf over filling, fold in sides, and roll away from you; rolling as tight as you can. Serve with Sriracha Hot Chili Sauce for an extra kick....

Quinoa Loaf with Mushrooms and Peas

Quinoa Loaf with Mushrooms and Peas
Vegan; Soy Free; Gluten Free

Last night was my cooking demo (which I got sick-sad face).... So, while I was trying to hold down water; my friends made this recipe. Hope you all enjoy this healthy, easy, tasty recipe! Hopefully next months cooking demo will be better!

1 tablespoon extra-virgin olive oil, plus more for the pan
8 ounces button mushrooms, sliced
Salt and ground black pepper to taste
1 (15 ounce) can no-salt-added garbanzo beans, rinsed and drained
3/4 cup rolled oats (use gluten free)
2 cups cooked quinoa
1 cup frozen green peas
1/2 cup chopped fresh parsley and/or 1 tablespoon minced fresh thyme
10 sun-dried tomatoes packed in oil, drained and chopped
1 cup chopped red onion

1. Preheat oven to 350 degrees. Lightly grease an 8-inch loaf pan with oil; set aside. Heat oil in a large skillet over medium-high heat. Add mushrooms, salt and pepper and cook, stirring occasionally, until mushrooms are golden brown, 6 to 8 minutes.

2. Meanwhile, put beans, oats and 1/2 cup water into a food processor and pulse until almost smooth. In a large bowl, combine mushrooms, bean mixture, quinoa, peas, parsley, tomatoes, onion, salt and pepper. Transfer mixture to prepared loaf pan, gently pressing down and mounding it in the middle. Bake until firm and golden brown, 1 to 1 1/4 hours. Set aside to let rest for 10 minutes before slicing and serving.

Found: Whole Foods

Sharp Cheddar

Sharp Cheddar
Vegan

Here is the last recipe to the wine and cheese tasting. This recipe makes about 1 1/2 pounds, so the note here, is freeze half for up to 3 months. This recipe is not soy free.... Found in VegNews

2 cups raw cashews, soaked in water for at least 3 hours and drained
3/4 cup nutritional yeast
1 1/3 cups rejuvelac, divided
1/3 cup canola (I used olive oil, since I ran out of canola)
3 Tablespoons medium brown miso
1 1/4 teaspoons salt
8 teaspoons agar agar powder

1. In a high speed food processor or blender, combine cashews, nutritional yeast, 1/3 cup rejuvelac, canola or olive oil, miso and salt. Process until smooth and mixture will be thick.

2. Transfer mixture into a large glass bowl, cover with a towel and let rest for 24 to 72 hours at room temperature. Taste occasionally until desired level of sharpness.

3. In a medium saucepan, whisk together remaining 1 cup rejuvelac and agar. Bring to a boil continuing to whisk over medium heat for about 3 minutes until agar is dissolved and mixture is thick and bubbling. Reduce heat to low and add cheese mixture, whisking until smooth, remove from heat.

4. Pour cheese into a 9" round cake pan, lined with parchment paper. Let cool for 30 minutes at room temperature. Place in fridge for 3 to 4 hours until hard. Remove from pan, store in fridge wrapped in parchment paper for up to 4 weeks. For longer storage, seal in freezer safe plastic bag.

Stuffed Artichokes

Stuffed Artichokes
Vegan; 1 hour 30 minutes

Finding artichokes on sale at the grocery store the other day, I picked some up. I love this, since it's one bowl and one pan it makes cleaning SO easy! Prep time is a little longer, since you do have to snip the pointed tips off each artichoke leaf.

4 artichokes
1/2 cup of Italian seasoned breadcrumbs (use gluten free)
1 Tablespoon melted earth balance
4 Tablespoons vegan Parmesan cheese
1 clove of garlic minced
2 teaspoons basil, parsley, crushed rosemary

1. Rinse artichokes. Cut about 1.5 inches from top (point). Cut off stem and reserve. Artichokes should sit flat by removing stem. With kitchen shears, clip the end from each leaf to remove thorn. Rinse. With point down on a hard surface (counter top) press down to spread leaves. Place artichokes in bowl of lemon water to keep from turning brown.

2. In a medium bowl combine ingredients, mixing till well combined.

3. Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes. Steam for 45 minutes. During the steaming process, sprinkle artichokes with salt and pepper and drizzle with olive oil. As artichokes cooks, baste often and don’t let liquid evaporate. As liquid steams away, add more water. This liquid turns into a delicious sauce. Artichokes are done when you can pull a leaf off easily.