2 years ago
Raw Sweet Potato and Greens Slaw

From Diet Dessert & Dogs.

Raw Sweet Potato and Greens Slaw (suitable for ACD all stages)

liberally adapted from VegKitchen

The minute I saw the recipe for Raw Sweet Potato and Cabbage Salad on Nava Atlas’s VegKitchen, I knew I had to try it.  Grated raw sweet potato is perfect alongside these hearty shredded greens.  I recombined Nava’s original ingredients in the blender for a creamy version of her dressing.

1/2 large sweet potato, peeled and grated

2 cups (480 ml) very thinly sliced dark leafy greens (I used a mix of chard and kale)

2 green onions, thinly sliced

1/2 cup (120 ml) fresh cilantro

heaping 1/4 cup (70 ml) raw cashews

1 Tbsp (15 ml) extra virgin olive oil or avocado oil, preferably organic

2 tsp (10 ml) Nutra-Vege Omega 3 oil (or use more olive/avocado oil)

juice of one large lime, or more, to your taste

20 drops plain stevia liquid (or 2 tsp/10 ml agave nectar)

fine sea salt, to taste

1/2-1 tsp (2.5-5 ml) dried chili flakes, to your taste

Place the sweet potato, greens and green onion in a salad bowl and toss to distribute evenly.  Set aside.

In a blender, combine the remaining ingredients.  Blend until smooth (you may need to add 1-2 Tbsp/15-30 ml water to achieve a pourable consistency).

Pour the dressing over the salad in the bowl and toss to coat well.  Allow to sit for 20-30 minutes to allow the greens to soften a bit and for the flavors to blend. Makes 4-6 servings.  Keep, covered in the refrigerator, up to 2 days.

(Source: dietdessertndogs.com)

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2 years ago
Raw Mini Coconut-Mulberry Cupcakes with Blueberry Frosting

From A Dash of Compassion.

I recently experienced my first bite of a sun-dried mulberry when creating cake pops with Lisa back in April, and I haven’t stopped thinking about it since. Chewy and soft with a fig-like crunch, sun-dried mulberries are nature’s version of candy. A delightful alternative to raisins, it’s difficult to not eat them straight from the bag.

Better still, mulberries are also considered a superfood. They’re one of the few fruits to be considered a protein source; they’re an excellent source of iron, calcium, vitamin C and fibre; and they also contain a high concentration of Resveratrol, an antioxidant compound that combats free radical damage.

So why not combine these two superfruits into one sweet, super-power cupcake? Coconut is the dominant flavour in these tiny treats but the mulberries provide a fruity sweetness like no other. The quick and easy blueberry frosting rivals any sugar-loaded frosting I’ve made before. Enjoy!

Raw, mini mulberry-coconut cupcakes
1 cup coconut flour (grind coconut flakes to a fine powder)
1 cup almond flour (grind raw almonds or dehydrated almond pulp to a fine powder)
1/2 cup ground, dried mulberries (grind dried mulberries using a spice grinder or blender)
1/3 cup date paste (blend 1 cup soaked dates with 1/4 cup water until smooth)
2 tbsp almond milk
pinch of salt
2 tbsp coconut oil, melted
1 tbsp flax meal

1. Using a hand mixer or stand mixer, combine the coconut flour, almond flour and ground mulberries.
2. Add the date paste, almond milk and salt and mix until combined.
3. Finally, add the coconut oil and flax meal and mix until just combined. Be careful not to overmix. It should look like thick cake batter.
4. Line a mini muffin tray with mini muffin or candy cups. Scoop a 1/2 tablespoon of the cupcake mixture and mold it into a ball or cupcake shape and gently press it into the muffin cup. Repeat with remaining mixture. Place the tray in the fridge or freezer while you make the frosting (recipe below).

Blueberry frosting
3/4 cup frozen blueberries
1/2 cup raw cashew butter
1/4 cup raw agave nectar
6 tbsp coconut oil, melted

1. Using a high-speed blender, blend the blueberries, cashew butter and agave nectar until well combined and smooth. Add the coconut oil and blend just to combine.
2. Scoop the mixture into a piping bag and attach a small tip. Decorate each cupcake and return the cupcakes to the fridge until ready to serve.

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Blueberry Dream Cream Pops

From Vegan Culinary Crusade.

Blueberry Dream Cream Pops
(makes 4 large pops)

Cream layer:

1 cup cashews, soaked and drained
1/2 cup water
3 dates, pitted
zest of 1 lemon
pinch of salt

Blueberry layer:

1 cup blueberries
2 tsp cardamom
2 tsp agave
2 tsp lemon juice
1 tsp vanilla seed powder
pinch salt

In a blender combine all of the ingredients for the cream layer and blend until smooth. Remove a 1/2 cup of the cream layer and place in the refrigerator to chill. Add the ingredients for the blueberry layer to the blender with the remaining amount of the cream layer. Blend until smooth.

Scoop 1 tbsp of the blueberry mixture into four silicon muffin cups (or any mold you have). Set in the freezer until firm (at least an hour). Scoop 1 tbsp from the reserved cream layer into each muffin cup and return to the freezer. Once the cream layer is firm divide the remaining blueberry cream between the muffin cups. Insert a lollipop stick in the center of each muffin cup. Return the muffin cups to the freezer to set.

(Source: veganculinarycrusade.com)

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2 years ago
Raw blueberry cake balls

From Sometimes I “Veg”.

Recipe: Raw blueberry cake balls

Ingredients

  • 1 1/2 cup raw cashews, soaked overnight
  • 3/4 cup blueberries
  • 4 tbsp. lemon juice
  • 1/2 cup dried coconut
  • 1/3 cup agave nectar
  • 6 tbsp. coconut oil
  • Blackberry shell (recipe below)
  • Dried Coconut

Instructions

  1. Drain and rinse the soaked cashews.
  2. Place all ingredients (except for blackberry “shell” and extra dried coconut) in food processor.
  3. Process until smooth.
  4. Scrape mixture into a bowl and stick in the freezer for 1 hour or the fridge for 3, until the mixture is solid enough to form into balls.
  5. Make balls and place balls on a wax paper lined cookie sheet and store in the freezer.
  6. Make blackberry “shell” mixture (below). Keep bowl in a sink with full of warm water in the bottom to keep the icing liquid.
  7. Pour some dried coconut into a small bowl or plate.
  8. Remove balls from freezer. One at a time, swirl the pops in the blackberry shell (it should be liquid enough to cover easily and then since the pops are frozen, it will immediately start to solidify.)
  9. Roll the non-quite solidified ball into the dried coconut, coat evenly
  10. Place ball on wax paper lined cookie sheet. Place balls in fridge

Preparation time: 1 hour(s)

Diet type: Vegan

Diet tags: Gluten free, Raw

Recipe: Blackberry Shell

Ingredients

  • ½ cup Coconut oil
  • 2 tbsp. agave nectar
  • 4 tbsp. blackberry purée

Instructions

  1. Puree blackberries
  2. Place coconut oil in the mixing bowl. Place the bowl in a sink of warm water until the coconut oil is half melted.
  3. Beat on high until coconut oil is fluffy.
  4. Add agave nectar and add strawberry purée and beat until well combined. The mixture will be very liquidy
  5. Keep bowl in warm water to keep it liquid enough to coat cake balls, stirring occasionally to prevent the mixture from separating. Remove from water if mixture is too liquidy to stick to balls.

Diet type: Vegan

Diet tags: Gluten free, Raw

Raw blueberry bites

These are delicious, but time consuming.  It takes time to process, to cool before forming balls, to form balls, to freeze, to coat with blackberry shell, to coat with coconut and to cool again.  So don’t make them unless you have a lot of time.

A quick note, these must be kept cool.  As soon at they hit room temperature, they start to melt.  They are incredible and delicious, BUT they are kind of like the wicked witch of the west.  I’m MELTING!

(Source: sometimesiveg.com)

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Raw Brazil nut, banana, blueberry ice cream sandwiches

From The Mommy Bowl.

Brazil Nut Banana Cookies surround Banana Blueberry ice cream

Brazil Nut Banana Cookies surround Banana Blueberry ice cream

Frozen Triple B Bites

Brazil Nut Banana Cookies
1 cup (130 g) raw Brazil nuts
1 small (80 g) banana (I used a red Costa Rican banana.)
1 T. ground flax seed
1 T. raw agave syrup
3 T. coconut flour

In the bowl of a food processor, pulse the Brazil nuts until finely ground. (Stop before they turn into nut butter.) Add the banana and process until creamy. Add the rest of the ingredients and process until you have a thick dough. It will be sticky.

Roll out between two sheets of parchment paper. Tip – if your parchment paper is moving on your counter, wet the counter slightly. Cut with a cookie cutter into approximately 10 cookies. (I had some leftovers. I ate them. Raw. Rolled into little balls. It’s the cook’s prerogative to do that, you know.) Dehydrate at 115° until firm but not crisp. I started on a fruit roll tray, and moved them to a mesh screen after about 4 hours. My dehydrator took about 6 hours. Your dehydrator may vary, so check them occasionally. Freeze cookies until ready to assemble.

Blueberry Banana Ice Cream
1 banana, frozen
1/2 avocado
1/2 cup frozen blueberries
1 T. raw agave or honey (or to taste)

In the bowl of a food processor, process the banana until smooth. Add the avocado and process until smooth. Add the blueberries and agave or honey and process until creamy. Taste and adjust for sweetness. (I found this plenty sweet and could have easily skipped the sweetener altogether, but I think I might be weird that way.)

To assemble:
Place a scoop of ice cream on one frozen cookie. Top with another cookie and press down gently until ice cream fills the gaps. Freeze on a cookie sheet until solid. Wrap individually.

These are best when you allow them to soften for a few minutes before eating.

(Source: themommybowl.com)

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2 years ago
Watermelon-Mint Smoothie

From the New York Times.

I’m always tossing watermelon with fresh mint, so I decided to see how the two would blend in a smoothie. The result is like a cross between a sweet mint tea and a watermelon agua fresca.

2 cups, tightly packed, diced seedless watermelon

1 tablespoon fresh mint leaves

1 teaspoon sugar, agave syrup or vanilla sugar

3 to 4 ice cubes (more to taste)

Watermelon balls for garnish

1. Place all of the ingredients except the watermelon balls in the blender. Blend until frothy, about one minute. Pour into a glass, and garnish with watermelon balls. Serve right away.

(Source: The New York Times)

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3 years ago
Spring Fiesta Salad (Beet, Carrot, and Cabbage Salad with Sweet and Spicy Pepitas and Golden Raisins)

This is from Garlic and Sea Salt, a Minnesota blogger who’s probably got worse spring fever than I do. Around here, though, this could be made year-round and still be seasonal. Do the pumpkin seeds in the dehydrator to keep it raw.

Spring Fiesta Salad
(Beet, Carrot, and Cabbage Salad with Sweet and Spicy Pepitas and Golden Raisins)
Serves 1-2

 Nuts:
1/2 cup pepitas
1 Tbsp agave nectar
1 Tbsp maple sugar
1/4 tsp ground chipotle powder
1 tsp sea salt

Dressing:
2 Tbsp lime juice
2 tsp agave nectar
1 Tbsp olive oil
1/2 tsp cumin
1/4 tsp sea salt or to taste
1/8 tsp ground chipotle, or to taste
1 garlic clove, minced

Salad:
1 cup golden beets, very thinly sliced (paper thin)
1 cup carrots, very thinly sliced (paper thin)
1 cup red cabbage, very thinly sliced
2 Tbsp minced cilantro
1/4 cup golden raisins

To make pepitas, preheat oven to 375 degrees line a baking sheet with foil, and spray with non-stick spray.  Toss pepitas together with agave, sugar, chipotle and sea salt, then spread out on the baking sheet and toast until nuts are starting to lightly brown and are fragrant, about 10-15 min.  Remove from oven and let cool.  In a small bowl, whisk together dressing ingredients.  In a large bowl, combine veggies and cilatro and pour over dressing.  Toss well to coat.  Place salad on a serving plate, and sprinkle  with pepitas and golden raisins. 

(Source: garlicandseasalt.blogspot.com)

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3 years ago
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3 years ago
Light Ginger-Citrus Napa Cabbage Slaw

Originally from Happy. Healthy. Life. Via veganfeast.

This isn’t your grandma’s cabbage slaw. One of my favorite uses for Napa Cabbage is to chop it up into a raw vegan slaw. Light flavors of ginger and citrus give this dense tender cabbage variety a bright zesty flavor. Instead of going heavy on dark soy sauce or a heavy helping of vegan cream, this slaw recipe stays light and palate cleansing. It makes a perfect side dish for a sunny day meal…

Light Ginger Citrus Napa Slaw

vegan, serves 4

3-4 cups Napa Cabbage, chopped into thin 2 inch strips
1 small yellow bell pepper, diced
1/4 cup red wine vinegar
2 tsp olive oil
2 tsp black pepper
1/2 cup orange slices or mandarin segments
1 Tbsp lemon juice
3 Tbsp Vegenaise
1-2 Tbsp fresh ginger, grated
2 tsp agave syrup
1 tsp paprika
dash of salt as needed
optional add-in: 1/2 cup chopped flat parsley

Directions:
Add cabbage, bell pepper and citrus slices to large bowl.
Add vinegar, oil, vegenaise and agave syrup.
Toss well.
Add in salt, pepper, ginger, paprika and lemon juice.
Toss well again.
Chill until ready to serve.
A few hours in the fridge will assist in marinating the cabbage.
*for a creamier slaw simply add more vegenaise.

Serve as a side dish or salad.

More optional add in ideas:
cayenne, garlic, sliced almonds, pea shoots, sliced fennel, cold snow peas, bean sprouts, toasted sesame seeds.

napa_cabbage_slaw

Cite Arrow via veganfeast
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veganfeast:

Raw Lemon Cupcakes with Pistachios

I’m not sure whether by “coconut butter” they mean actual coconut butter like the stuff Artisana makes, or if they’re just (carelessly, IMO) using it to mean coconut oil.
Honestly, folks, it doesn’t matter that it’s often solid at room temp, that doesn’t make it “butter”. “Coconut oil” is an accurate, unambiguous way to describe the oil, while “coconut butter” makes sense for the paste-of-finely-ground-fresh-coconut stuff. Harrumph.
From Veganbaking.net.

These nutrient dense cuppies are quick and easy to make! You don’t need  an oven to do these, only a food processor and a fridge. They contain  exciting super foods that work wonders for you body! Eat them without  guilt.   For the Bun 1/4 cup soaked sesame seeds  3/4 cup soaked walnuts 1/2 cup soaked pistachio nuts 1/2 cup pitted dates  Soak 2 tablespoons chia seeds in 1/4 cup water for 10 min. 1-2 pinches of pink himalayan salt  1 tablespoon agave nectar or honey A little water to help the processing For the Lemon frosting 1/2 cup cashews 8 dried organic apricots Zest from one organic lemon  1/3 cup water 3 tablespoons virgin coconut butter 1) Instructions for the bun Process all ingredients in a food processor. Add just enough water for  the food processor to be able to blend, not too much because you want a  dough-like consistency. Press the dough in silicone cupcake forms and put  in the fridge to harden. Then gently tap the cupcake buns out of the  form and continue with the lemon frosting!  2)Instructions for the lemon frosting Wash the lemon and use a zester (only use the yellow part of the lemon,  otherwise you will get a bitter taste). In a food processor, mix all  ingredients until completely smooth. Put in fridge to harden. You can  spread the frosting with a knife, or you put it in a pastry bag and make  a swirl. Decorate with some pistachio nuts on top! Enjoy!

veganfeast:

Raw Lemon Cupcakes with Pistachios

I’m not sure whether by “coconut butter” they mean actual coconut butter like the stuff Artisana makes, or if they’re just (carelessly, IMO) using it to mean coconut oil.

Honestly, folks, it doesn’t matter that it’s often solid at room temp, that doesn’t make it “butter”. “Coconut oil” is an accurate, unambiguous way to describe the oil, while “coconut butter” makes sense for the paste-of-finely-ground-fresh-coconut stuff. Harrumph.

From Veganbaking.net.

These nutrient dense cuppies are quick and easy to make! You don’t need an oven to do these, only a food processor and a fridge. They contain exciting super foods that work wonders for you body! Eat them without guilt.

For the Bun
1/4 cup soaked sesame seeds
3/4 cup soaked walnuts
1/2 cup soaked pistachio nuts
1/2 cup pitted dates
Soak 2 tablespoons chia seeds in 1/4 cup water for 10 min.
1-2 pinches of pink himalayan salt
1 tablespoon agave nectar or honey
A little water to help the processing

For the Lemon frosting
1/2 cup cashews
8 dried organic apricots
Zest from one organic lemon
1/3 cup water
3 tablespoons virgin coconut butter

1)
Instructions for the bun
Process all ingredients in a food processor. Add just enough water for the food processor to be able to blend, not too much because you want a dough-like consistency. Press the dough in silicone cupcake forms and put in the fridge to harden. Then gently tap the cupcake buns out of the form and continue with the lemon frosting!

2)
Instructions for the lemon frosting
Wash the lemon and use a zester (only use the yellow part of the lemon, otherwise you will get a bitter taste). In a food processor, mix all ingredients until completely smooth. Put in fridge to harden. You can spread the frosting with a knife, or you put it in a pastry bag and make a swirl. Decorate with some pistachio nuts on top! Enjoy!

Cite Arrow via veganfeast
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