3 years ago
Raw Vegan French Onion Dip

From Addicted to Veggies.

Raw Vegan French Onion Dip

Step 1.

Before-hand Prep

Make a batch of AtV Sour Cream (you will need to use half of 1 batch)

Step 2.

Making your Dip

*** In a medium mixing bowl combine: 

1 & 1/2 cups AtV Sour Cream 
Pinch of Sea Salt & Pepper 

Mix evenly and set aside

*** In a small mixing bowl combine the following dry ingredients:

2 Tbsp Minced Dried Onion (you can find this in the spice section of your grocery store, and possibly the bulk spice section as well)
2 Tbsp Onion Powder
3/4 tsp Garlic Granules
Additional Sea Salt and Pepper to taste

Using a fork, mix together your dry ingredients evenly. Slowly add your dry ingredients into your Sour Cream. Once you’ve mixed your dip let it chill in the fridge for about an hour - this will let the flavor of the Onion develop.

This dip is simply dreamy. I just don’t know what else to write. If you’re an Onion Dip Fanatic like I am, then give it a try! I’ve been making batches of this to keep in my fridge because it’s so good, and you can enjoy it in so many different ways. My adorable sister ate this while visiting from the East Coast and said: "How Did you make this without using MSG? It’s seriously (explicit) addictive!"That translates to success in my book.



3 years ago
Raw Brown ‘Rice’ Autumn Salad with Smokey Pumpkin Sauce

Here’s a recipe using the previous Smokey Pumpkin Garlic Dip. Also from Addicted to Veggies, of course.

Brown ‘Rice’ Autumn Salad with Smokey Pumpkin Sauce

Makes 2 to 3 meal sized servings or 5 to 6 “side dish” servings

Step 1. Brown ‘Rice’ Autumn Salad:

Make a HALF batch of Brown ‘Rice' - for the Brown 'Rice' in this Salad I chose to chop the Oat Groats a little bit smaller than normal and it seemed to work really well.

Combine the following into a mixing bowl:

Brown “Rice”
1 & 1/2 c Apple - chopped (roughly 1 medium Apple)
3/4 c sweet grape Tomatoes sliced in half
3/4 c Red Bell Pepper - chopped
3/4 c Green Onion

Mix together evenly!

Step 2. Smokey Pumpkin Sauce:

6 Tbsp Smokey Pumpkin Garlic Dip
1/4 c Water
Sea Salt and Pepper to Taste

In a small mixing bowl whisk together the above ingredients. Proceed to either pour on top of your Brown “Rice” Autumn salad, or mix into the salad.



Smokey Pumpkin Garlic Dip

If you’re not familiar with Lapsang Souchong, here’s a bit of context. My maternal grandfather was a big tea-drinker, and Lapsang Souchong was probably his favorite tea ever. He and Grandma were planning a visit to Victoria, British Columbia, and of course had to stop at Murchie’s Teas. My dad put in a special request: “A pound of Lapsang, please… the extra-creosote variety.”

Grandpa used to call it “Lapsang Dingdong” when I was a kid, and if to this day if it comes up in speech I have to pause to make sure I’m using the right term.

From Addicted to Veggies.

Lapsang Souchong is a marvel in the world of loose leaf teas. You either love it or can’t stand it, because not very many people want to drink something that tastes like a campfire. The method for making this wonderful tea is simple:The Chinese black tea leaves are dried in bamboo baskets over pine-wood fires. This method of drying the leaves above pine wood smoke infuses the leaves with the most amazing flavor, to me it’s very reminiscent of mesquite.

Where can you find Lapsang Souchong Tea?

  • Most Natural foods stores should carry it (check out the bulk section). 
  • You might find it pre-bagged in some grocery stores, although I prefer to buy it in loose leaf form. 
  • If your town has a local coffee shop that sells loose leaf teas ask them if they carry it. Chances are even if they don’t carry it they can easily order it for you! 

There is something truly amazing about this tea when combined with food. This next recipe is evidence of just that, and seriously you guys - it’s party worthy! If you’re looking for an amazing new dip to add to your holiday menu then look no further. You and your guests will not be disappointed.

Smokey Pumpkin Garlic Dip

Step 1.

Before hand Prep: 

combine 1 c Warm Water with 2 Tbsp Lapsang Souchong loose leaf tea 

Let the tea leaves “steep” in the warm water for 1 hour, strain water into a bowl and *set aside.

Your tea water should be a lovely clear Amber color like this:

To speed up your tea “steeping” time place your tea in a clear glass jar and set in the direct sunlight. If you go this route then you will only need to soak your tea leaves for about a half an hour.

Step 2.

Making the Dip:

2 c Cashews - soaked 4 hours
1 c (packed) shredded Pumpkin flesh
2 tsp White Mustard //or// 1 Tbsp Apple Cider Vinegar
1 Tbsp Coconut Nectar //or// 2 Medjool Dates soaked until softened
1 to 2 tsp minced Garlic (for a milder garlic taste you can opt to use 1 tsp of Garlic granules)
2 tsp dried Parsley
1 tsp Onion powder
1/2 tsp Lemon Pepper
1/2 tsp Paprika
1/2 tsp Sea Salt - or to taste
1 cup of *Lapsang Souchong Tea Water (previously set aside)

Combine all of the above into your food processor and puree for roughly 3 minutes, until smooth.

I recommend pairing this dip with crisp Apple, Cucumber, or by the spoonful in copious amounts….when no one is looking of course.

(Source: addictedtoveggies.com)



3 years ago
Coffee Cake Breakfast-power Bars (plain or fancy)

I keep clicking through the Addicted to Veggies archive. Which is a little frustrating because I’ve been having trouble getting raw macadamias lately. Bah. :-(

Coffee Cake Breakfast-power Bars (plain or fancy)

 I did a lot of daydreaming over this last weekend…particularly in the area of desserts.

One of my favorite breakfast foods and snacks has to be without a doubt the power/breakfast bar.They’re easy to make (you can make them in bulk too), they’re perfect for on the go people, and can easily be dressed up as a fancy treat for unexpected company! I tend to do my high intensity cardio workouts in the mornings - and a protein rich breakfast bar paired with fresh fruit or a smoothie is my favorite pick-me-up!

Today’s Breakfast bar is inspired by and old vice of mine: Coffee Cake! I hope you won’t be intimidated by the high amount of nuts used in this recipe. These bars are meant to be eaten in a small portion. They are very rich in healthy fats/oils, protein and fiber, so don’t be scared - be healthy!

Coffee Cake Breakfast-power Bars


Step 1. Prepping/Grinding your nuts:

1 & 1/2 c Macadamia Nuts - ground up in food processor

Transfer your ground Macadamia nuts to a mixing bowl and set aside

1 & 1/2 c Cashews - ground up in your food processor 

Add your ground Macadamia nuts back into your food processor WITH your already ground Cashews and move on to step 2.


Step 2. Sweetener & Wet ingredients:

With your nuts from Step 1 still in your food processor add the following:

1/2 c Coconut Sugar Crystals (also known as Coconut Palm Sugar)
4 heaping Tbsp Date Paste
2 heaping Tbsp AtV Sour Cream //OR// 3 Tbsp Water
2 tsp Vanilla
1/2 tsp Sea Salt

Puree all of the above ingredients together until it becomes a thick heavy paste. You may have to stop to scrape down the sides of your processor once or twice - this is normal! 

Once your batter begins to ball up and move around in your processor it’s done. Move on to step 3...-

Step 3. Finishing your Batter

Transfer your Batter into a mixing bowl and add:

1 & 1/2 c Coconut Flour //OR// Almond Flour

Mix it all together!


Assembling your Bars:

Place your batter in a big ol’ lump onto a sheet of parchment paper…

The best way to flatten out your batter is to sandwich it between two sheets or parchment paper and roll it out. Try to keep your bars no more than 1/2” thick. My bar dimensions were roughly 1 & 1/2” width, by 2 & 1/2” length.

Slice them up, dust them with Coconut or Almond flour (this way they won’t stick together)  and store them in an air tight container in your fridge!


Unexpected guests coming over for tea and Perry Como?Grab a 10oz bag of your favorite frozen fruit from your freezer - in my case I had frozen Peaches, but Berries will do. Even fresh Apple would be great!Chop up your 10oz of fruit:

Toss your fruit with 3 tsp of Date Paste and a dash of ground Cinnamon…

Place a lid or cover on top of your sweetened fruit and let it sit in the fridge for a little while (15-30 minutes). This will release the fruits natural juices, basically making a syrup.Top your Coffee Cake Bar into your fruit and enjoy!



3 years ago
Raw Butter Crackers

From Addicted to Veggies.

Every once in a while you find a new food that is so tasty, so decadent, it makes you want to hide in a corner and do nothing but eat it quietly and peacefully without any interruption or distraction. I like to call this kind of food: Dangerously Tasty.

I know it might seem silly that a Cracker would be included in this catagory of food, but this isn’t just any cracker. This is THE cracker of all crackers. It’s buttery, it’s salty, it’s crumbly, it’s melt in your mouth amazing, and it’s yours to make. Just be prepared to eat an entire batch all to yourself…because these little buggers are dangerously tasty. Special Thanks goes out to Nikki who mentioned (via Addicted to Veggies facebook page) that she was looking for a Cracker similar to the famous Saltine, to crumble into her Mushroom soup. Thanks for the inspiration Nikki!

Gourmet Butter Crackers

This recipe makes about 3 dozen crackers (maybe more). Make sure pay close attention to to the thickness noted in the recipe - and have a measuring tape on hand!


Step 1. Cracker Batter:

2 c Macadamia Nuts

Grind your Macadamia Nuts in your food Processor first! This ensures that they break down evenly when combining the rest of the ingredients. 

With your ground Macadamia Nuts still in the Food Processor add the following:

1/2 c AtV Sour Cream
1/4 tsp Celery seed - ground
1/2 tsp Sea Salt
1/4 c warm water & 4 Tbsp Flaxseed Meal - whisk together and let sit for 3 to 5 minutes so the flaxmeal can thicken

Puree all of the above together until it becomes a thick and creamy texture like so:


Step 2. Assembling your Crackers:

Now I’m gonna warn you - the batter alone for these crackers is so gosh darn tasty, you might be tempted to start spooning it into your mouth and forgo the cracker making process. I won’t blame you if you decide to do this, but I promise the next steps are worth it! Don’t forget to have a measuring tape on hand for these steps!

Place your Dough onto a large 12”x12” sheet of Parchment Paper:

-Spread your Cracker dough into a 1 inch thick Circle or Square. I recommend shaping it into a Square contrary to what my photos suggest (I was in a bit of a hurry when making these):

Place your Dough (seen above) into the Freezer (yes - the freezer) so it can firm up. This is very important because the dough will roll out better once it’s cold and firm. Leave your dough in the freezer for 1 hour.


Remove your chilled Dough from the freezer after 1 hour, place it (along with the Parchment Paper it’s sitting on) onto your counter.

-Place another 12” x 12” sheet of Parchment Paper on top of your chilled dough:

- Proceed to roll out your dough (that should now be sandwiched in between to sheets of Parchment Paper)

IMPORTANT: You do not want your cracker dough to be any thicker than 1/8” thick (that’s a half of a quarter inch) The thinner your cracker the better - and the faster it will dehydrate.

-Leave the Parchment Paper on top of your Cracker dough and place it back into the freezer to chill for another 20 to 30 minutes (this is very important! I promise!)

-Remove your Cracker dough one last time from the freezer and proceed to peel off the top layer of Parchment Paper! Your cracker dough should not stick to the top layer of Parchment you are removing because it is chilled. If the dough sticks then place it back into the freezer for another 20 minutes or so. Score your Crackers into desired shape like so:

Leaving your cracker dough on the Parchment paper trim off any access paper and transfer the dough into your Dehydrator.

-Dehydrate your Crackers for 5 to 6 hours.


Very carefully flip the Crackers after 5 to 6 hours in the dehydrator and slowly peel off the Parchment Paper (The paper should come off fairly easily - if not leave the crackers upside down with the Paper still on, checking every so often to see if the paper will peel off easily)

They are also a fairly crumbly cracker - so don’t be sad if they break a little. They’ll still taste wonderful!


Once your Crackers have been flipped Dehydrate them for another 2 to 3 hours.

-The crackers should firm after sitting and cooling for 30 minutes or so. Don’t be discouraged if they still seem a little soft right out of the warm dehydrator.

-Conventional Oven Directions - **If you don’t have a dehydrator**:

- Set your Oven to it’s lowest heat

- Place your Scored Crackers (and Parchment Paper) onto a wire cooling rack

- Place the cooling rack onto a backing sheet

- Place all of the above into your oven

- Leave the oven door cracked open about 6 or 7 inches

- Proceed to dry your crackers in the oven for roughly 4 hours, checking them ever so often. —-



3 years ago
Creamy Dill Dip

Tip: the simpler way to express “1 Tbsp & 1 tsp Onion powder” (which doesn’t count on people noticing the bold type or the ampersand) is “4 tsp onion powder”.

The sour cream recipe can be found here.

From Addicted to Veggies.

One of my favorite things about Holiday parties is the finger food I get to make (and eat). There’s no question that I have an affinity for appetizers, but for someone who loves dips as much as I do I definitely have a very discriminating palate. I like my dips to taste like they’re loaded with all kinds of flavor - in short, I like my dips to taste like they’re NOT raw/vegan.

I’m happy to say that this Holiday season I have successfully fooled my non raw vegan friends with some amazingly tasty dips…and I’m going to share one of them with you right now!

AtV Creamy Dill Dip

Step 1.

 Before-hand Prep
Make a batch of AtV Sour Cream (you will need to use half of 1 batch)

Step 2.
Making your Dip
*** In a medium mixing bowl combine:
1 & 1/2 cups AtV Sour Cream
1 tsp Date Paste //or// Coconut Nectar

Mix evenly and set aside-

*** In a small mixing bowl combine the following dry ingredients:

2 heaping Tbsp Dillweed - dried
1 Tbsp & 1 tsp Onion powder
1 tsp Garlic Granules
1/4 tsp ground Celery Seed
Sea Salt and Pepper to taste

Using a fork, mix together your dry ingredients evenly. Slowly add your dry ingredients into your Sour Cream. Once you’ve mixed your dip let it chill in the fridge for about an hour - this will let the flavor of the dried Dillweed develop.

—-My favorite way to serve this dip for parties is with a HUGE bowl of thinly sliced Cucumber rounds. You can pair it with chips, bread wedges, sliced apple…and probably many more things. Either way you can’t go wrong!

In the photo above I paired the Dill dip with fresh cucumber, apple, and a dash of lemon pepper - all piled onto flax/rye ‘bread’ (recipe for bread will be coming soon). This is probably my favorite way to eat the dip as a meal or snack.



3 years ago
Raw Vegan Sour Cream

I have a half-recipe of this chilling in the fridge right now. My thought upon first tasting it was that the apple cider vinegar makes it just a little too fruity — white wine vinegar might work better. Will have to see how it does with a little time for the flavor to mellow.

From Addicted to Veggies.

AtV Sour Cream

Please pay special attention to the amount of water used as you will need to adjust depending on whether of not you use a food processor or high speed blender

2 & 1/3 c Cashews - soaked over night
Water: High Speed Blender - 2 cups // Food Processor - 1 & 3/4 cups
3 Tbsp Apple Cider Vinegar
1 tsp Date Paste //or// Coconut Nectar
1/2 tsp Sea Salt

Puree all of the above ingredients for 3 to 5 minutes until very smooth and creamy. Chill for 1 hour, and Cream will thicken. Makes roughly 3 cups. Store in an air tight container in your fridge, or divide amount in half and store in freezer.



3 years ago
Raw Pumpkin Spice Bread or Muffins

It was serendipitous when this recipe showed up in my RSS feed — earlier that day I’d been resisting the urge to get a piece of Semifreddi’s pumpkin bread because I knew I didn’t really want to eat the sugar and white flour (and all the rest) in it. And hey presto, here’s a tasty-sounding raw recipe for pumpkin bread. Got no juicer, which makes it a bit challenging. Hm.

From Raw Food Tulsa.

Pumpkin Spice Bread or Muffins

2 cups fresh or moist carrot pulp
2/3 cup dried sweet almond pulp (left over pulp from making nut milk)
3/4 cup ground golden flax seeds
1/3 cup chopped raisins or cranberries
1/3 cup chopped pecans or walnuts
2 tablespoons coconut nectar or maple syrup
1 tablespoon pumpkin pie spice
2 teaspoons good quality olive oil
1 teaspoon salt

Combine all ingredients in a large bowl until fully incorporated. Either form the mixture into a loaf shape or press into a plastic wrap lined mini-muffin pan to form shapes. Dehydrate at 105 degrees until dried to your personal liking. The outer crust should be nice and formed, but the interior should still be soft and moist. Note: If you are making a pumpkin loaf, drying time will be much longer.

(Source: realfoodtulsa.blogspot.com)



3 years ago
Raw Green Bean Casserole

Although green bean casserole was not a traditional dish in my family, this sounds great, and very seasonal. I would not use canola  oil, myself.

From Addicted to Veggies.

AtV Green Bean Casserole
Step 1. 
Green Beans
In a mixing bowl combine the following:
1 lb (2 1/2 to 3 cups) fresh Green Beans - sliced on the bias, or chopped however you like
1 Tbsp Lemon Juice
1 tsp Coconut Nectar //or// 1 tsp Date Sweetener
1/2 tsp Garlic Granules //or// Garlic powder
1/2 tsp Onion Powder
Mix all of the above ingredients into a bowl and let marinade for at least a couple of hours. I let mine marinade overnight.
Step 2. 
Caramelized Onions
1/2 Large White Onion - thinly sliced.
Toss Onion in a pinch of salt and 1/2 tsp of Canola oil
Dehydrator: Place sliced Onion onto Parchment paper and Dehydrate for 2 hours or until “wilted” looking. Remove and refrigerate until ready to assemble Casserole.
Conventional Oven: Place sliced Onion onto a sheet of Parchment paper, place parchment paper onto a cooling rack, place cooling rack onto a cooking sheet/pan. Set oven to lowest heat possible, leaving the oven door cracked open place your Onions in oven and “dry” them for roughly 1 hour, or until “wilted” looking.
Step 3. 
Almond-Onion Topping
Into a zip-lock baggy combine:
1/2 c Amonds
1 tsp Onion powder
pinch of Salt and Pepper
Get out your roling pin or heavy flat skillet and pound those Almonds into a crumble!
Step 4. 
Creamy Mushroom Sauce
You can make this sauce in either a Food Processor or by hand. Please read carefully for *directions to successfully make this by hand.
*By Hand: 1/2 c raw unsalted Cashew Butter
Food Processor: 3/4 c raw Cashews
1 tsp Lemon juice
1 tsp Onion powder
1 tsp Nutritional yeast
1/4 tsp ground Celery Seed (celery salt will work, just be careful with any additional salt)
2 pinches of dried/ground Thyme
*1 or 2 Handfuls of dehydrated Crimini Mushroom - crumbled (you can usually find these pre-dried at any grocery store, just ask!)
Salt & Pepper to taste
*1 c Water
  *By Hand: In a large mixing bowl combine all of the sauce ingredients. Crumble your Mushroom into the bowl. Proceed to slowly add your water, whisking as you go. You may not end up needing the entire cup of water, so be careful to not add it all at the same time! Once all of the ingredients have been mixed together move on to assembling your Casserole!
 In Food Processor/Highspeed Blender: Combine all of the sauce ingredients including Mushrooms and Water. Puree until smooth - for roughly 3 to 5 minutes. Now get ready to make that casserole!
Step 5. 
Assemble & Heating your Green Bean Casserole
Heating with a Conventional Oven:
Set your Oven to its very lowest heat, leaving the door closed until your Casserole has been Assembled —-
Add your Caramelized Onions and Green Beans together in a Shallow Casserole dish, spreading them out evenly. Pour your Sauce over/on-top of your Green Beans. Top it off with the Onion Almond Crumble. Place your Casserole dish into the warm oven - leaving the door cracked open - for up to 1 hour. Remove when warmed through and ready to eat!
Heating with a Dehydrator:
Assemble Casserole as noted above in a very shallow Casserole dish. Warm in dehydrator for 2 to 4 hours. When Beans are warmed through remove from Dehydrator and serve immediately!

(Source: addictedtoveggies.com)



Raw Butternut Dumplings with Sage “Butter”

This recipe appeared in my RSS reader yesterday most serendipitously. I had been thinking about a pasta dish that used to be one of my favorites, but which now doesn’t seem so appealing what with it being cooked and having white-flour pasta and dairy and suchlike. This is going onto my “to try, and soon” list.

From Addicted to Veggies (who has a number of excellent-sounding Thanksgiving recipes up, worth checking out).

Butternut Dumplings with Sage “Butter”
This recipe yields roughly 3 dozen small dumplings: 1” length by 3/4” width and 1/2” thick. It’s not a lot if you’re planning on serving it to more than 3 people as a side dish. I would recommend doubling or tripling this recipe if you’re planning on entertaining a group of people.
Step 1.Making your Dumpling
1/2 c packed Butternut Squash - shredded
1 c Macadamia nuts
1 tsp Nutritional yeast
1/2 tsp dried Thyme
1/2 tsp dried Rosemary
1/2 tsp Onion powder
1 tsp Lemon juice
1/2 tsp Pepper
1/2 tsp Sea Salt - or to taste
1/4 c Water
Combine all of the above ingredients into Food Processor and puree for 5 minutes, stopping to scrape down the sides of processor as needed. Transfer your mixture to a mixing bowl - it should look like this:-
Step 2. Assembling and Warming
Each Dumpling should be roughly 1 tsp of the Dumpling mixture. You can do this with a spoon, or with your hands (be prepared to get a little messy if you use your hands). Shape/roll your dumplings into 1” x 3/4” and 1/2” thickness. Transfer those cute little buggers to either your dehydrator or conventional oven and see below for appropriate warming/heating directions:
Raw Dumplings in Conventional Oven: Set your Oven to its very lowest heat, leaving the door closed until your Dumplings have been Assembled —- Place your Dumplings onto a piece of parchment paper, place parchment paper onto a cooling rack, and place cooling rack onto a cooking sheet. Place your Dumplings into your warm oven- leaving the door cracked open - for up to 2 to 3 hours, checking to make sure they aren’t getting to dry (they will get too dry and become crumbly if left in the oven too long. Remove dumplings when firm, but still tender in the center.-
Raw Dumplings in a Dehydrator: Warm dumplings in dehydrator for 3 to 4 hours, checking after 2 hours and flipping them over. Remove dumplings when firm, but still tender in the center.
Sage “Butter” 
Make this in your blender or food processor and let it sit for at least an hour so the sage can infuse it’s flavor into the oil.
1/2 c Walnut Oil //or// Canola oil
1 Tbsp + 1 tsp Lemon Juice
1 tsp dried rubbed Sage
1/2 tsp Nutritional yeast
1/2 tsp Date Sweetener //or// Coconut Nectar
1/4 tsp Sea Salt
Blend all of the above ingredients well. —-
Serving Sage “Butter” with Butternut Dumplings:
If you’re planning on making this dish as a part of a holiday meal then I recommend serving the Dumplings dry in a dish, with the Sage “Butter” next to it in a separate dish (with a spoon) so your guests can drizzle the “Butter” on top of their dumplings. Otherwise, if you let your dumplings sit in the “Butter” then they can become soggy and totally unappealing in texture (but still tasty though).

(Source: addictedtoveggies.com)



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