2 years ago
Banana-Kiwi Salad

From Eating Well.

Banana-Kiwi Salad

February/March 2006

Put away any preconceived notions of Grandma’s fruit salad. This unusual combination of tropical fruit in a savory shallot vinaigrette will have you dreaming of the tropics.

Banana-Kiwi Salad Recipe

Ingredients

  • 2 tablespoons lime juice
  • 1 tablespoon canola oil
  • 1 tablespoon minced shallot
  • 2 teaspoons rice vinegar
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • Pinch of cayenne pepper, or to taste
  • 4 kiwis, peeled and diced
  • 2 firm ripe bananas, cut diagonally into 1/2-inch-thick slices
  • 1/2 cup diced red bell pepper
  • 2 tablespoons thinly sliced fresh mint
  • 2 tablespoons chopped cashews, toasted (see Tip)

Preparation

  1. Whisk lime juice, oil, shallot, vinegar, honey, salt and cayenne in a medium bowl. Add kiwis, bananas, bell pepper and mint; toss to coat. Serve sprinkled with cashews.
Tips & Notes
  • Tip: To toast nuts & seeds on the stovetop: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.
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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
Blueberry-Peach Kale Salad with Creamy Cashew Lime Dressing

I like lime-flavored things to have a pronounced lime flavor, so I’d be inclined to zest the lime before juicing it and then try adding the zest to the dressing a pinch at a time. From Swell Vegan.

Blueberry-Peach Kale Salad with Creamy Cashew Lime Dressing
makes 4-6 servings

for the dressing (this will make extra):

1 cup cashews, soaked 6-8 hours and drained
juice of 2 limes
1 clove garlic
1/2-1 hot chili pepper (optional)
1 tablespoon apple cider vinegar
1/4 teaspoon salt
fresh cracked pepper
water as needed to thin

for the salad:

1 bunch green kale, stemmed and chopped into small pieces
2-3 scallions, thinly sliced
1/2 cup or more cashew-lime dressing
1 1/2 cups blueberries
2 ripe peaches, pitted and chopped

To make the dressing: place all ingredients in a blender or food processor and blend until smooth and creamy, adding water as necessary to achieve desired consistency.  Stop and scrape down sides of jar/bowl if needed.

To make the salad: toss the kale and scallions with as much dressing as you need to coat the kale–try starting with 1/2 cup.  This is easiest (though messiest) done with your hands in order to ensure even distribution.  Then add peaches and blueberries (reserving some few berries to decorate the top), and toss again.  Let sit for 10-30 minutes if desired to let the dressing soften the kale.  Serve garnished with extra blueberries.

(Source: swellvegan.com)

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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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3 years ago
Easy Raw Apricot Squares

From Sometimes I “Veg”.

Recipe: Easy Apricot Squares

Summary: Adapted from: Oh She Glows’ 5 Ingredienet No Bake Vegan Date Squares

Ingredients

  • 3/4 cups whole raw almonds
  • 3/4 cups raw cashews
  • 2 cups regular oats (for Gluten-free, use GF oats)
  • 1/2 tsp kosher salt
  • 13 Medjool dates, pitted and roughly chopped
  • 1-2 tbsp coconut oil
  • 12 oz dried apricots
  • 3 dates
  • 1/2 cup water

Instructions

  1. Line a square pan with parchment paper.
  2. In a food processor, process the almonds, cashew, salt, and oats until a fine crumble forms.
  3. Add in the dates and process until crumbly again.
  4. Melt the coconut oil and add to the mixture and process until sticky. Adjust oil if you feel it is too dry. (I found that I didn’t need much)
  5. Remove dough from the processor, set aside 3/4 cup of the mixture for later.
  6. Press the mixture very firmly and evenly into the pan.
  7. Place your apricots, 3 dates and water in processor and process until a paste forms. Stop and scrape down the sides of the bowl often.
  8. Scoop out the apricot mixture onto the crust and gently spread until even.
  9. Sprinkle on the 3/4 cup of mixture you set aside on top of apricot mixture and gently press down with fingers.
  10. Refrigerate in the fridge until firm for at least 1 hour, preferably overnight. Can also be frozen before slicing.
  11. Cut into squares and serve.
  12. Store in the fridge or freezer.

Preparation time: 10 minute(s)

(Source: sometimesiveg.com)

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3 years ago
Cashew-Basil Cream Sauce

Serve over zucchini noodles, kelp noodles, or your other raw pasta-alternative of choice. From Dandelion Vegan Blog.




I didn’t measure the sauce when I was making it, but here’s roughly what I put in:

Cashew Basil Cream Sauce:
1 generous cup raw cashews, soaked in water for an hour or so
2 generous Tablespoons pine nuts
2 cloves minced garlic
1/8-1/4 cup nutritional yeast (to taste, I usually go for 1/4 cup)
6-8 drops ume plum vinegar (because it’s quite salty and tangy, I just drizzle a bit in…you’ll have to adjust to your tastes)
1 generous/heaping Tablespoon white miso
2-3 Tablespoons fresh lemon juice ( I usually go for more like 3)
1.5 cups water
Generous 2 cups chopped fresh basil leaves
salt and pepper to taste

Drain the cashews and blend in food processor with the rest of the ingredients, except the basil. Add the water gradually until you get the smoothness and consistency you want, I went for a thick consistency that was still “pourable”.  For a nice smooth consistency, blend it for several minutes. When you’ve achieved the consistency you want, toss in the chopped basil leaves and pulse a few times to blend through.

Toss the cashew/basil cream with some drained noodles that are just on the verge of al dente and gently heat through. Serve right away with lightly steamed green beans, and some pine nuts and basil shreds to garnish. Pretty yummy stuff!

(Source: flyawayvegan.blogspot.com)

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3 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)

Comments

 

3 years ago
Raw Meyer Lemon, Vanilla Bean Cheesecake.I’ve come to realize over the years that I’m the kind of heathen who actually prefers regular (Eureka) lemons to Meyers, so I might just use ordinary ones — cheaper and available more of the year.
Originally from the blog Roost: A Simple Life.

Meyer Lemon, Vanilla Bean Cheesecake
(tweaked from Emily Lee Angell’s recipe)
For the Crust
2 cups raw almonds soaked overnight
1/2 dates, pitted (about 7 or 8 dates) if dates are really dry, put them in a bowl of warm water for 10 minutes, discard water
1/4 cup non-sweetened coconut flakes
Place almonds and dates in a food processor and mix until chopped and  well incorporated. Cover the bottom of a 9inch spring form cake pan  with the coconut flakes (this prevents the cake from sticking the the  pan). Pour the almond mixture on top of the coconut flakes , spread out  and mold into the cake pan.
For the Filling
3 cups raw cashews soaked for three hours
3/4 cup fresh meyer lemon juice
3/4 cup raw honey (you can use regular honey if you don’t want to go 100% raw)
3/4 cup raw coconut oil (Artisana is my favorite brand) you do not have to warm it, just use it straight out of jar
1 tsp vanilla or 1 vanilla bean, split open and seeds scraped, pod discarded
1/2 tsp celtic sea salt
To make the cheese, blend the cashews, lemon, honey, coconut oil,  vanilla/vanilla bean, and sea salt. Blend until smooth and adjust to  taste. (For the best results you need to use a high speed blender!)
Pour mixture on top of the “crust” and carefully tap the pan on the counter to release any air bubbles.
For the topping
1 bag of frozen blueberries (or any berry that you prefer)
honey or dates to sweeten ( I didn’t measure I just poured and tasted)
1/4 cup apple cider (this is optional, but my mixture was too thick  so I added the cider to smooth it out….orange juice would work great  too or water if needed)
Place honey, berries and cider/juice in a high speed blender and process until smooth. Pour over “cheese” mixture. 
Place the pan in the freezer for at least three hours or overnight.  Before serving place on counter to thaw slightly. This is best served  semi frozen, soft enough to run a serrated knife through.

Via veganbohemian, who suggests

If you don’t eat honey I’m sure you could use raw agave nectar instead. That’s what I would do =)  It looks amazing!!!

Raw Meyer Lemon, Vanilla Bean Cheesecake.I’ve come to realize over the years that I’m the kind of heathen who actually prefers regular (Eureka) lemons to Meyers, so I might just use ordinary ones — cheaper and available more of the year.

Originally from the blog Roost: A Simple Life.

Meyer Lemon, Vanilla Bean Cheesecake

(tweaked from Emily Lee Angell’s recipe)

For the Crust

  • 2 cups raw almonds soaked overnight
  • 1/2 dates, pitted (about 7 or 8 dates) if dates are really dry, put them in a bowl of warm water for 10 minutes, discard water
  • 1/4 cup non-sweetened coconut flakes

Place almonds and dates in a food processor and mix until chopped and well incorporated. Cover the bottom of a 9inch spring form cake pan with the coconut flakes (this prevents the cake from sticking the the pan). Pour the almond mixture on top of the coconut flakes , spread out and mold into the cake pan.

For the Filling

  • 3 cups raw cashews soaked for three hours
  • 3/4 cup fresh meyer lemon juice
  • 3/4 cup raw honey (you can use regular honey if you don’t want to go 100% raw)
  • 3/4 cup raw coconut oil (Artisana is my favorite brand) you do not have to warm it, just use it straight out of jar
  • 1 tsp vanilla or 1 vanilla bean, split open and seeds scraped, pod discarded
  • 1/2 tsp celtic sea salt

To make the cheese, blend the cashews, lemon, honey, coconut oil, vanilla/vanilla bean, and sea salt. Blend until smooth and adjust to taste. (For the best results you need to use a high speed blender!)

Pour mixture on top of the “crust” and carefully tap the pan on the counter to release any air bubbles.

For the topping

  • 1 bag of frozen blueberries (or any berry that you prefer)
  • honey or dates to sweeten ( I didn’t measure I just poured and tasted)
  • 1/4 cup apple cider (this is optional, but my mixture was too thick so I added the cider to smooth it out….orange juice would work great too or water if needed)

Place honey, berries and cider/juice in a high speed blender and process until smooth. Pour over “cheese” mixture. 

Place the pan in the freezer for at least three hours or overnight. Before serving place on counter to thaw slightly. This is best served semi frozen, soft enough to run a serrated knife through.

Via veganbohemian, who suggests

If you don’t eat honey I’m sure you could use raw agave nectar instead. That’s what I would do =)  It looks amazing!!!

Cite Arrow via veganfeast
Comments

 

3 years ago
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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Vegan Caesar Salad

From Choosing Raw. She suggests sprinkling the finished salad with nutritional yeast; I’d recommend something like Parma! instead as being a bit closer to Parmesan.

There was a time not so long ago when I assumed that I Caesar salad and I would never meet again. I was a new vegan, and I didn’t know all of the inns and outs, but I did know that eggs and parmesan were not on the menu. Besides that, my memories of Caesar salad were mostly limited to my own sadness that anyone would smother crisp, fresh romaine in heaps of dressing that was often no better than mayo. Little did I know then that there are a million recipes for vegan Caesar out there—raw and cooked—and tons of substitutes for the ingredients that give Caesar salad its taste. With a little nooch, a little seaweed, and some nuts, raw, vegan Caesar is as easy as pie, and I happen to think it’s even tastier. Try this dressing, and tell me if you don’t agree.

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Raw, Vegan Caesar Salad Dressing (makes about 1 1/4 cups)

1/2 c cashews
1/4 c hemp (if you can’t afford or don’t have hemp seeds, all cashews is fine, too)
1/4 c nutritional yeast
1/4 tsp salt
2 lemons juice
black pepper
3 pitted dates
1 tsp kelp granules (optional, but good for recreating the anchovy taste)
3/4 c water
2 large stalks celery

Blend all ingredients together in a high speed blender, or, if you haven’t got one, soak the nuts first and put it all in a regular blender. Serve over romaine lettuce and any other veggies you like.
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