Almost Raw Carrot Orange Cake

Almost Raw Carrot Orange Cake
Vegan; Gluten Free; Oil Free
Makes (2) 4" cakes

I've been going through my juice phase again, and came up with this recipe. Honestly, the pulp was SO pretty, I couldn't share it with the pups (since I turn the pulp into dog treats in the food dehydrator). I call this almost raw since I use vanilla coconut yogurt in the recipe, it adds some sweetness and keeps the cake fluffy and moist.

2 cups carrot/orange pulp (this is the leftovers of {2} oranges and {3} carrots being juiced)
1/2 cup pitted dates
1/2 cup raw walnuts (pecans work well too)
1/3 cup unsweetened shredded coconut
2 Tablespoons of vanilla coconut yogurt (I used the sweetened)
1/2 tsp. ground ginger
pinch of salt
top with fresh blackberries or orange slices


1. Pulse together all ingredients in a food processor until well-blended.

2. Press mixture into 4" spring form pan (I got mine from Amazon). Refrigerate for about 20 minutes to set and top with Raw Cashew Vanilla Frosting just before serving (see blog).

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.

Raw Carrot Cake Cupcakes

Raw Carrot Cake Cupcakes
Gluten Free; Vegan; Soy Free; Raw

This is a REALLY great recipe to use the pulp that's leftover from juicing your carrots. This recipe was inspired by a dear friend, I hope you enjoy these super dense little gems!

3 cups shredded carrots
1 cup pitted dates (soaked overnight, save the water)
1 cup raw walnuts
2/3 cup unsweetened shredded coconut
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
pinch of salt
1/2 cup raisins (optional)


1. Pulse together all ingredients in a food processor until well-blended, adding up to 2 Tbs. of date water.

2. Press mixture into a lined muffin pan. Refrigerate for about 20 minutes to set and top with Raw Cashew Vanilla Frosting just before serving (see blog).

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.

Raw Blueberry Cheesecake

Raw Blueberry Cheesecake
Prep time: 10 Minutes
Yield: Makes 12-16 Servings

Crust Ingredients:
1 Cup Almonds
1 Cup Pre-Soaked Dates
1/2 Cup Unsweetened Shredded Coconut
Zest of 1/2 a Lemon
pinch of sea salt

Cheesecake Layer Ingredients:
2 1/3 Cups Pre-Soaked Cashews
1/2 Cup Coconut Oil, liquidfied
1/2 Cup Agave Nectar, or Maple Syrup
1 tsp Vanilla Extract
Juice of 1/2 a Lemon (about 1/4 cup)

Blueberry Topping Ingredients:
1 Cup Blueberries
1 teaspoon Almond Extract
1/4 cup sugar

Directions:

1. Pre-soak cashews and dates separately overnight.

2. In a food processor, combine dates, almonds, shredded coconut and lemon zest. Press into a springform pan.

3. Combine filling ingredients in a food processor, blend until smooth. Pour filling on top of crust and spread out until smooth. Cover with foil and freeze overnight. The freezing process will re-harden the coconut oil and set up the cake. After it is frozen you can refrigerate and it will be ready to serve after about one hour. Even though you have to freeze this cake to set it up, it is not a frozen cake… once refrigerated, it takes on an extremely similar texture to a regular old cheesecake.

4. Topping: Combine berries, extract and sugar in a small bowl. Place on a slightly frozen cheesecake and let set for a few hours. Serve and Enjoy!

Vegan "Caramel" Fruit Dip

Vegan Caramel Fruit Dip

For those who will entertaining over this up-coming holiday season, this is perfect to set out with cut up fruit. This is also perfect for those with little ones, watch out though, there is a lot of sugar. The boys LOVED this one!

1 cup dates
2 Tablespoons vanilla extract
1/4 cup maple syrup
1/3 cup hemp milk

1. Place all of the ingredients in a blender. Pulse until smooth and chill until ready to be served.

Pumpkin Spice Almost-Raw Cheesecake

Pumpkin Spice Almost-Raw Cheesecake
Vegan, Gluten Free, Almost Raw

Getting back from vacation, I was able to finally get to the pumpkins that I thought were going to go bad. Ending up having almost 8 cups of pureed pumpkin, I'll be posting the next few recipes calling for pumpkin. I took this to a potluck on Sunday, and didn't even get a slice since it went SO fast! Adapted from Addicted to Veggies.

Crust:

1 cup Walnuts
1 cup Dates
1 pinch of salt

Filling:

1 cup Cashews (I soaked overnight)
1 cup Macadamia nuts (I soaked overnight)
2 cups fresh/raw pureed Pumpkin Flesh
1/2 cup Coconut Sugar plus 3 heaping Tbsp
1/4 cup Coconut Oil- liquefied
3 Tbsp Lemon Juice
1 tsp Apple Cider Vinegar
1 tsp Vanilla
1 1/2 tsp ground Cinnamon
1 1/2 tsp ground Allspice
1/2 tsp ground Cloves
1/2 tsp Ginger Powder
2 pinches Salt

1. Combine walnuts, dates and a pinch of sea salt in a food processor until finely chopped. Press mixture very compactly into the bottom of a spring-form pan. I used the back of a spoon and my thumb to press the crust down, and it worked perfectly.

2. Take all filling ingredients and blend in food processor until smooth. Just let it go for a few minutes…. the texture should be nice and creamy. (I had to add a little bit of water, so I didn't burn out my food processor motor.)

3. Pour filling on top of crust and spread out until smooth. Cover with foil and freeze overnight. The freezing process will re-harden the coconut oil and set up the cake. After it is frozen you can refrigerate and it will be ready to serve after about one hour. Even though you have to freeze this cake to set it up, it is not a frozen cake… once refrigerated, it takes on an extremely similar texture to a regular old cheesecake.

Date Paste

Date Paste

This recipe yields roughly 2 cups of Date Paste. If you think this may be too much then you can freeze half of the batch. I find that using a ziplock baggy will allow you to break off the amount that you need. Date paste will keep for up to 3 months in the freezer! Found from The Chalkboard Mag.

Step 1: Prepping your Dates:

1. Soak 40 dates in warm water until your Dates are tender/soft. Remove your dates from the soaking water. Remove the seeds by hand – make sure to get all of them!

Step 2: Making your Date Paste

2. Combine dates with 2 Tbsp Water and puree in a food processor until smooth.

Bacon and Cheese Stuffed Dates

Bacon and Cheese Stuffed Dates
Vegan; 30 minutes or fewer


Alright, I found this recipe off of foodgawker (my new addiction) and it sends me to This Can't Be Vegan. Well, you know I had to try it, and it was REALLY good! Me being the person that I am, had to modify the recipe to fit my budget and shopping.... Originally (adapted from Better Homes & Gardens)

6 tablespoons non-dairy cream cheese, softened
1 teaspoon Dijon mustard
6 stalks of chives, thinly sliced
1 large garlic clove, minced
2 tablespoons imitation bacon bits (WayFare bacony bits)
Black pepper, to taste
12 Medjool dates

1. Preheat oven to 400F.

2. In a medium bowl, stir together cream cheese, Dijon mustard, garlic, and bacon bits. Fold in green onions. Season to taste with pepper.

3. Using a sharp knife, make a lengthwise slit in each date. Spread open slightly and remove pits. Fill each date with about a tablespoon of cheese mixture. Place dates filling side up on a baking sheet. Bake, uncovered in the preheated oven for 5 to 8 minutes or until heated through. Serve warm. Makes 12 pieces.

Vegan Key Lime Pie

Vegan Key Lime Pie
45 minutes

I made this for a potluck on Sunday, and I didn't even get to make it out of the house before all but 2 slices were gone. Rave reviews from the entire party, so I know this is a hit! Super Easy, I had it assembled in about 30 minutes and froze it for about 8 hours with about a 30 minute commute in between. In a perfect world maybe freezing over night would work, but when your short on time, this still makes a spectacular presentation!

Ingredients:

Crust
1 cup almonds
1 cup dried Medjool dates
pinch of sea salt

Filling
3 1/2 cups raw cashews -soaked over night
3/4 cup fresh lime juice
3/4 cup agave
1 cup organic, unrefined coconut oil- liquefied (see below)
1/2 cup water
1 vanilla bean or 2 teaspoon vanilla extract
1/2 teaspoon sea salt
for extra lime flavor, I added about a 1/4 lime zest (optional)

Directions:

To melt coconut oil, if solid:

Measure out 1 cup of solid coconut oil and place in shallow bowl of warm water. As it softens, stir. Replace the water in the shallow bowl with fresh warm water and repeat until all is melted. I only needed to have the oil sit in the water for about 10-15 minutes to make it reach a fully liquid state.

To make crust:

Blend almonds, dates and a pinch of sea salt in a food processor until finely chopped. Press mixture very compactly into the bottom of a spring-form pan. I used the back of a spoon and my thumb to press the crust down, and it worked perfectly.

To make filling:

Take all filling ingredients and blend in food processor until smooth. Just let it go for a few minutes…. the texture should be nice and creamy.

To assemble:

Pour filling on top of crust and spread out until smooth. Cover with foil and freeze overnight. The freezing process will re-harden the coconut oil and set up the cake. After it is frozen you can refrigerate and it will be ready to serve after about one hour. Even though you have to freeze this cake to set it up, it is not a frozen cake… once refrigerated, it takes on an extremely similar texture to a regular old cheesecake.

Found and inspired by Manifest Vegan and a fellow Pinterest.

Frozen Strawberry Lemon Cheesecake

Frozen Strawberry Lemon Cheesecake
Vegan; Raw; Gluten Free; Serves 8

I made this for Grants birthday. Super easy to make, your food processor will be used a lot. Grant liked it, however depending on where you live-the cake to be more like a ice cream cake may stay more frozen then thawed.... I took it out an hour before, but it was still more frozen-still very yummy! Bruce loved it, too! I garnished it with strawberries covered in vanilla coconut yogurt and then frozen.

Ingredients

Crust:
1 cup(s) almonds
1 cup(s) Medjool dates
1/4 tsp. sea salt

Filling:
3 cup(s) raw unsalted cashews, soaked overnight and drained
1 cup(s) strawberries
2/3 cup(s) coconut oil
2/3 cup(s) agave
1/4 cup lemon juice
1 tbsp. vanilla extract

Topping:
1 cup(s) strawberries
1 tbsp. agave
1/4 cup(s) orange juice

Steps

1. To make the crust, pulse almonds, 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, strawberries, coconut oil, agave, lemon juice, and vanilla extract 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 strawberries, agave, and orange juice to blender. Blend until smooth and pour on top of the 'cheese' layer. Freeze overnight.

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.

Found from a reader of The Kind Life

Fruit and Nut Bars

Fruit and Nut Bars
Vegan, Raw, Gluten Free
Makes one 6 x 10 pan, makes about 8 bars

1 cup dried fruit of choice (cranberries, blueberries, bananas, apples, cherries, strawberries) home dried in low heat dehydrator is best to remain food integrity. You want the fruit to remain tender, not crunchy if you're going to use it in this recipe.
1 cup dates (whole- roughly chopped and pitted)
2/3 cup Raw almonds
2/3 cup Raw cashews
2 tsp. finely grated citrus zest (lemon, orange, lime-I use a combination)
3-4 drops almond extract if desired

1. Spray or oil pan, set aside.

2.Place fruit, dates, zest and extract in food processor/blender/Vitamix and process until you have a smooth paste. Pour into a bowl and set aside. Pulse nuts in blender until finely chopped but not pureed/mushy.

3. Combine nuts and paste. Mix well (fingers work best). Transfer to prepared pan, smooth and allow to sit until firm. Store tightly covered in refrigerator.

Banana or Mango Lassi

Banana or Mango Lassi

Lassi is a sweet and spicy beverage from India that traditionally is made with yogurt. This dairy-free version is delicious and makes a wonderful breakfast or snack.

Ingredients

Makes 3 servings

2 cups fortified plain or vanilla soy- or rice milk
1 frozen or fresh banana, or 1 small ripe mango, peeled and cut into chunks
3 pitted dates, chopped
1 teaspoon ground cardamom
1/4 teaspoon black pepper

Directions

Combine all ingredients in blender and process until very smooth and creamy. Serve cold.

Tip: Lassi is best served well chilled. If the nondairy milk and fruit are cold, you can serve at once. If they are room temperature, the lassi will taste best if it is chilled in the refrigerator for at least 30 minutes before serving.

Per serving (3/4 cup): calories: 135; fat: 2.6 g; saturated fat: 0.4 g; calories from fat: 17.3%; cholesterol: 0 mg; protein: 5.8 g; carbohydrates: 24.4 g; sugar: 13.1 g; fiber: 3.3 g; sodium: 85 mg; calcium: 188 mg; iron: 1.8 mg; vitamin C: 3.7 mg; beta-carotene: 11 mcg; vitamin E: 2 mg

Recipe by Jo Stepaniak found in Breaking the Food Seduction by Neal Barnard, M.D.

Chickpea and Date Tagine

Chickpea and Date Tagine
Serves 6; Vegan

I hope all had a beautiful holiday and I wish everyone a joyous new year!!!!! I made this for a holiday potluck and it was a HUGE success!

1 Tbs. olive oil
1 large onion, diced (2 cups) **I used less
4 cloves of garlic, minced (4 tsp.) **I used about 2 1/2 tsp.
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1 15-oz. can crushed tomatoes **I used fire roasted tomatoes (organic)
3 cups cooked chickpeas or 2 15-oz. cans chickpeas, rinsed and drained
1 cup whole-wheat couscous **I used organic regular
1 cup pitted dates, halved
1/4 cup lemon juice
1/2 cup chopped cilantro

1. Heat oil in saucepan over medium heat. Add onion, and cook 10 minutes, or until starting to brown, stirring often. Stir in garlic, cumin, coriander, ginger and cinnamon, and saute 30 seconds. Add tomatoes, chickpeas, and 1/4 cup water; simmer for 10 minutes.

2. Meanwhile, toast couscous in small saucepan over medium heat for 5 minutes or until fragrant. Add 1 3/4 cups water, and bring to a boil. Remove from heat, cover and let stand 5 minutes. **I had to let it sit a little longer.

3. Stir dates and lemon juice into tagine, and season with salt and pepper, if desired. Serve over couscous, sprinkle with cilantro.

Found: Vegetarian Times December 2011

No-Bake Thumbprint Cookies

No-Bake Thumbprint Cookies
Vegan; Makes about 2 dozen

So, I got this recipe from the Whole Foods Cooking demo a few weeks ago. These are great for a quick snack or a light breakfast with your morning cup of coffee. Sorry about missing last week-it's been a little on the crazy side.... I was sick and just started a new job today, hopefully things calm down and my routine finds a "new" normal....

3/4 cup pitted dates
3 cups rolled oats
1 1/2 cup smooth almond butter
1/2 cup shredded unsweetened coconut
zest and juice of one orange
1/2 teaspoon cinnamon (I had to bump it up to 1 teaspoon)
1/4 teaspoon sea salt
3/4 cup 100% all-fruit preserves, such as cherry or apricot (I used the Rainer cherry from Uncertain Farms)
www.uncertainfarms.com

Directions:

1. Put dates into a medium bowl, cover with hot water and set aside to let soak for 10 to 15 minutes. **Reserve 1/2 cup of the soaking liquid, and then drain well.

2. In a food processor, pulse oats until coarsely ground; transfer to a large bowl and set aside. Transfer dates and reserved 1/2 cup soaking liquid to food processor and puree until smooth. Add date mixture, almond butter, coconut, orange zest and juice, cinnamon and salt to bowl with oats and knead together to make dough.

3. Roll dough into 24 balls, transferring them to a parchment paper-lined sheet tray as done. Make an indentation in the middle of each cookie by pressing down with your thumb. Spoon a bit of fruit preserves into each indentation and chill for at least 1 hour before serving.