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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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.

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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

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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!

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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!

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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. —-

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3 years ago
Broccoli Stems with Creamy Garlic Herb Dip

From Addicted to Veggies, whose archives I seem to be poking through.

Thank you to Lisa over at Raw on $10 a Day (or Less) for this awesome reminder that Broccoli Stems are the BEST snack! Yummers forever!

Broccoli Stems with Creamy Garlic Herb Dip

Creamy Garlic Herb Dip

1 c Zucchini - peeled and choppped
1 & 1/2 c Macadamia nuts
2 Tbsp Lemon Juice
2 Tbsp Dijon Mustard
1 tsp Apple Cider Vinegar
1 tsp Onion powder
1 tsp Parsley
1 tsp Dillweed - dried
1/2 tsp Lemon Pepper
1 to 2 tsp Garlic Granules //or// 1 clove Garlic
1 Tbsp Medjool date paste //or// 2 Medjool dates
Sea Salt to taste
1/2 c Water

Puree the ingredients for up to 5 minutes in your food processor, or until very smooth/whipped.

(Source: addictedtoveggies.com)

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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.

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Sweet Dill Mustard Sauce

Canola oil? Ugh. I’d stick to the olive oil. And dried chives are fairly flavorless, IMO — if fresh ones aren’t feasible, I might try a smaller quantity of minced scallion or shallot, instead. Not quite the same, but in the neighborhood.

From Addicted to Veggies.

Sweet Dill Mustard Sauce

1/2 c Extra Virgin Olive Oil (can use Canola or Safflower too)
4 heaping tbsp Dijon Mustard (mine consisted of only: Apple Cider Vinegar/Mustard Seed/Sea Salt)
2 to 3 heaping tbsp Medjool date paste (or liquid sweetener of your choice, to taste)
3 heaping tsp dried Dill Weed
2 pinches Lemon Pepper
2 pinches dried Chives
1 pinch Turmeric
1/2 c Water
Sea Salt to taste

Combine the above ingredients in a bowl and whisk very-very well. You can also opt to mix the ingredients in your food processor or high powered blender if you’d like. Store in an air tight container in the frige.


Seen here with thinly slice Pear and Aged Monsterella Parm Cheeze

Enjoy this sauce with fresh sliced Apple, Pear, Cucumber. Fresh Asparagus, and just about anything else you can think of.

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3 years ago
Taco Salad —- Leek Salsa with spicy Cashew ‘TVP’

This one won’t be seasonal around here until June.

Another from Addicted to Veggies.

Taco Salad —- Leek Salsa with spicy Cashew ‘TVP’

Spicy Cashew ‘TVP’

Soak 1 cup of Cashews for 2 hours. Drain/rinse cashews and either: pulse in food processor or finely chop. Place finely chopped Cashews in bowl and add the following spices:

3 to 4 Tbsp Taco Seasoning
2 Tbsp Onion powder
1 Tbsp Nutritional Yeast
1/2 tsp Garlic Granules
1/ 2 tsp Cumin
Cayenne to taste
S&P to taste

Mix well!

Leek Salsa

4 to 5 small Tomatoes chopped
1 c Leek rinsed/drained/and finely chopped
1 c Red Onion finely chopped
1/2 c Celery chopped
3 Tbsp Lime Juice
1 Tbsp Apple Cider Vinegar
1 (heaping) Tbsp Date Paste
4 pinches Lemon Pepper
4 pinches Garlic Granules
Dried or Fresh Cilantro to taste
Cayenne to taste
2 tsp Onion powder (optional)
Sea Salt to taste

Mix the above well. Let it chill in fridge for 1 hour so flavors can build.

You can enjoy a Taco Salad by using the above two recipes and piling them on top of a bed of lettuce, shredded Cabbage (as seen in the photo) Spinach, or any kind of your favorite green. I also like to add Avocado and some of my Monsterlla Cheeze for a fresh creamy texture

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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.

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3 years ago
Lime “Let It Snow” Balls

I’d pit the dates before soaking them, to reduce mess.

From Addicted to Veggies.

Coconut-Lime “Let it Snow” balls

Special Tools you will need for this recipe:
- Food Processor
- Melon Baller

These little buggers were a smash hit at our Annual Christmas Sweater Party this year, and I’ll be making them a couple more times before the end of this year. The Coconut is so subtle that even non-lovers of Coconut were eating these little guys up!

Step 1. Making the Batter

1 c Macadamia nuts - ground
1 c Cashews - soaked 4 hours (or overnight)
1/4 c Lime juice
15 Medjool dates - soaked in warm water until softened & pits removed
2 tsp Vanilla
1/4 c Coconut Oil - softened
3 Tbsp Coconut Butter - softened
2 pinches of Sea Salt

*** Puree all the above ingredients in your food processor until smooth. You will have to stop at least a few times to scrape down the sides of your processor as the batter will tend to clump a bit. But don’t be discouraged, this is totally a normal occurrence. I think I had to stop and scrape the mixture at least 6 times until it began to freely move around my food processor.

*** Once your batter has become a thick and creamy puree transfer this to a large shallow dish, spreading it about 2 inches thick. Place the dish with the mixture into your freezer and let it cool/harden for at least an hour. It’s very important that your mixture has hardened in the freezer before you take your melon baller to it. This will make it easier for you to “scoop” them.

-Step 2. Forming/Decorating your “Let it Snow” balls

Remove your Coconut-Lime mixture from the freezer and use your melon baller to scoop out uniform sized balls. Once all of the balls have been “scooped” ( you should have roughly 2 dozen)  move on to the next step…

Lime-Date Coating

6 Tbsp Date Paste
1/4 c Lime Juice
1/4 c Water

Whisk the above ingredients to a smooth creamy liquid. Proceed to transfer your balls into the Lime-Date Coating, rolling them around until they are evenly coated like so:

Remove your Lime-Date coated balls from the liquid coating

—-In a large shallow Tupperware container make the following:

Coconut Snow

1/2 c Coconut Flour
1/2 c shredded/dehydrated Coconut

Transfer your Lime-Date coated balls to the Coconut Snow (as many as will fit into the Tupperware container without being too crowded).

Roll the balls around until they are evenly coated with snow! Place them back inside the freezer until your guests arrive and they’re ready to be eaten (even frozen they won’t be too hard to eat - just cold).

(Source: addictedtoveggies.com)

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