2 years ago
Spiced Flax Balls

From Anja’s Food 4 Thought.

I’d like to share my current favorite running fuel with you: the Spiced Flax Balls from Leanne’s blog Healthful Pursuit. Power balls that I grab whenever I am on the run, either to work, the daily errands, before my training runs, or to satisfy my sweet tooth after dinner on the sofa. I usually keep them frozen, like Leanne suggested. I love it when they slowly thaw in my hands and in my mouth as I nibble them. Quite honestly, I am addicted to them and it’s hard to believe they are actually full of goodness. That’s how nice they are!
————————————————————————————————————
SPICED FLAX BALLS

adapted from Healthful Pursuit

1 cup whole almond
1/2 cup ground flax seeds

1/2 cup dates, pitted and chopped
1/2 cup raisins
1/4 cup dried apricots, chopped
1/4 cup desiccated coconut
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger

1-2 tablespoons water
Yields 25-30

————————————————————————————————————
Place almonds in a food processor and process until finely chopped. Add remaining ingredients (without the water) and pulse a few times. Check if the mixture sticks together when pressing between two fingers. If not pulse again a few times. Check again. If it still doesn’t stick add a tablespoon of water. Pulse again. Check stickiness. Repeat if necessary.
Once it sticks together, roll mixture into walnut-sized balls. Wrap in cling wrap and keep in fridge, or in the freezer for later use.

(Source: anjasfood4thought.com)

Comments

 

2 years ago
Caramel Apple Dip

From Colourful Palate.

I’ve made this dip for years and it will always be a classic in my kitchen. It’s not just delicious; it’s actually good for you. I found a recipe similar to this on a raw forum website years ago, and tweaked and adapted it until it was what I wanted. Because of the tahini paste, this recipe is chock full of calcium, which is something I don’t get enough of. It also gives you some of your healthy fats for the day. This is the perfect after school snack for kids (and grownups!).

Caramel Apple Dip
  • ¾ cup pure tahini paste*
  • ½ cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 tbsp almond butter
  • 8-12 Medjool dates** (this all depends on how sweet you want it)

* You want the kind that just has sesame seeds as its only ingredient

** If your dates have gotten a little hard, just let them sit in a bowl of water for 10 minutes or so until they’ve softened

Directions: Process all the ingredients in your food processor (don’t forget to take the pits out of the dates) and whirl it around a while until it looks like this…

Dip Texture

If it’s still not sweet enough just add more maple syrup or dates. If it’s the desired taste, but still too thick, just thin it out with water or almond milk.

Makes about 2 cups.
Comments

 

2 years ago
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)

Comments

 

2 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)

Comments

 

Pineapple Almond Balls

From Sweet Potato Soul.

Pineapple Almond Balls

(I created this recipe in Koh Samui for Ta’s Thai Organic Life shop.  The first batch was better than the second, so play around with the ingredients until you find a proportion and consistency that suits your taste.  

If possible, find a high quality dried pineapple.  The pineapple we used at Ta’s shop was local from Koh Samui, and the best dried fruit I’ve ever tasted.  The fresh pineapple I ate with Ta, which was from her friend’s mother-in-laws garden happened to be the best pineapple I’ve ever tasted as well.

makes about 12 balls
1 cup almonds
1 cup dried Pineapple, diced
1/2 cup dates, diced
4 dried apricots, diced
1/2 teaspoon cinnamon, ground
pinch of sea salt
1 tablespoon coconut oil
1/4 tsp vanilla extract
1/2 cup shredded coconut

In a food processor grind the almonds until they become a fine meal.  Add pineapple, dates and apricots along with cinnamon and salt to the processor and mix until combined well.  Pour in the coconut oil and vanilla and process a few seconds.  Taste mixture and add more fruit, spice or oil if necessary.  The consistency should be a bit chunky and hold together when formed.  Form dough into small or large balls and roll in shredded coconut to coat.  Place onto a plate and into the refrigerator to chill at least 30 minutes.

(Source: sweetpotatosoul.com)

Comments

 

2 years ago
Fresh Fig and Date Smoothie

From the New York Times.

Many of us who frequent farmers’ markets this time of year bring home far more figs than we need. This thick, date-sweetened smoothie is a great way to get rid of the extras.

4 fresh ripe figs (about 4 ounces)

2 moist, plump Medjool dates (about 1 1/2 ounces)

1/2 cup freshly squeezed orange juice

4 ice cubes

A few fig slices for the glass

1. Place all of the ingredients except the sliced fig in the blender. Blend until frothy, about one minute. Pour into a glass, garnish with fig slices, and serve at once.

(Source: The New York Times)

Comments

 

3 years ago
Raw Oatmeal Raisin Carrot Cake Bites

I’d probably substitute something for the brown sugar. (Of course I’d substitute something for the brown sugar; I have no brown sugar in the kitchen.)

From Marcus Samuelsson’s blog; recipe by Averie Sunshine of Love Veggies and Yoga.

No-Bake Oatmeal Raisin Carrot Cake Bites Recipe

1/ 2 c dry old-fashioned oats + 2 tbsp reserved
1/4 c carrots
1/4 c pitted medjool dates (I used 4 large, moist dates)
1/4 c raisins (I used a raisin medley blend) + 1/4 c reserved
3 tbsp brown sugar
1 tsp cinnamon
1 tsp vanilla extract

Directions:

Blend the oats and carrots in a Vita or food processor for about 10 seconds.  Then add everything else (except the reserved ingredients) and blend for another 20 seconds or until incorporated.  Don’t overblend.

Remove the dough and by hand, stir in the reserved:

2 Tbsp dry oats
1/4 c raisins

Form into bite-sized balls or cookie shapes.  If needed, refrigerate or freeze the dough for 15 minutes to make it less sticky and easier to work with.

Yields: 1 dozen bites the size of a quarter gumball.  Store in freezer or refrigerator.

Optional: Pinch Pumpkin Pie Spice, Pinch Ground Ginger, 1/8 c Coconut Flakes, 1/8 c Walnuts/Almonds, 1/8 c chocolate chips.  Add frosting drizzle at the end, such as storebought Cream Cheese Frosting.  Or, follow my Raw Vegan Cheezecake Filling recipe (and reduce by half) for raw vegan cream cheeze frosting.

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
Comments

 

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.

002 (500x333)

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.
Comments

 


Based on Random Daze theme by Polaraul