Ray's Vegan Soul: Dinner Recipes

Ray's Vegan Soul Dinner Recipes from Soul Fusion Summer Days: A combination of Raw and Cooked VEGAN Recipes.

The secret is to a great vegan soul meal is a rich vegetable broth/stock 

Always make your own

Making Veggie Broth is really the first step. When you are cooking save all the ends pieces of the veggies in a container or Ziploc bag. When you have time fill a large pot with fresh filtered water and veggies and cook for a least 1 hour low and slow. 

Veggie Broth

Ingredients

• 8 to 10 cups of water
• At least one onion
• 2 garlic cloves
• 2 carrots
• Ends and pieces from mushrooms and any other veggies 

Instructions

1. Add water and veggies to a pot and cook for at least one hour low and slow.

Collard Greens

Ingredients

• 2 bunches of Organic Greens (about the size of one traditional) washed
• 3 cups of veggie broth
• 1 Sautéed onion
• 3 Sautéed cloves of garlic
• 1 tablespoon of agave
• 3 tablespoons of balsamic vinegar
• 3 bay leaves
• ½ teaspoon of smoked paprika
• Smoke sea salt and pepper to taste 

Instructions

1. Wash greens really well cut into small pieces and place in steamer and steam for 20 minutes. While cooking sautéed onions and garlic. When greens have steamed add to pot along veggie stock, onions garlic, agave, balsamic vinegar bay leaves, paprika, smoked sea salt and pepper to taste. Cook greens for about 30 to 45 minutes.

Black-eyed Peas

Ingredients

• 1 lb of dry black eyed peas
• 5 cups veggie broth
• 1 tablespoon of Cajun seasoning
• 2 bay leaves ½ teaspoon of salt (taste)
• 1 onion chopped and sautéed
• 2 garlic cloves chopped and sautéed
• 2 fresh tomato diced or 1 15 ounce can 

Instructions

1. Wash peas really well and place in stock pot with veggie broth, Cajun seasoning bay leaves, salt, the sautéed garlic and onions and tomatoes. Cooks for 1 ½ low to medium heat 

Note: For a flavorful Rice substitute veggie broth for water

Continue Reading..

Ray's Vegan Soul: Juice and Beverage Recipes

Ray's Vegan Soul Juice, Beverage Recipes from Soul Fusion Summer Days: A combination of Raw and Cooked VEGAN Recipes.

Liquid Sunshine 

serves 1 -2

Ingredients

• 2 ruby red grapefruits
• ½ inch of fresh ginger
• ½ inch of fresh turmeric 

Instructions

1. Peel grapefruits and place in the juicer, then add ginger and turmeric 

Note: This is a great recovery drink after a hard workout, the turmeric helps with pain and muscle fatigue.

Cucumber Pineapple Mint Drink

Ingredients

• 5 Cucumbers
• 1 Pineapple (peeled)
• 2 limes (peeled)
• A handful of Fresh Mint Leaves
• Agave to sweeten if needed 

Instructions

1. Juice cucumbers, limes, pineapple and mint leaves. Sweeten to taste. Optional: A few ice cubes

Continue Reading..

Ray's Vegan Soul: Dessert Recipes

Ray's Vegan Soul Dessert Recipes from Soul Fusion Summer Days: A combination of Raw and Cooked VEGAN Recipes.

Vegan Date Cookie

Ingredients

• 1 cup soaked dates
• 1 ripe Banana
• 2 tablespoons of Almond Butter
• ¾ cups of Almond Meal
• ¾ cups of Quinoa Fakes
• 1 teaspoon of vanilla
• Pinch of salt 

Instructions

1. Add dry ingredients to food processor and pulse and wet ingredients and pulse until well mix. Place scoops of cooking on baking sheet and bake at 350 until firm Approximately 12 to 15 minutes.

Vegan Raw Cheese Cake 

Ingredients

Crust

• 1 cup of Dates
• 1 cup of Walnuts
• ¼ cup unsweetened Coconut
• Pinch of salt 

Cheese Cake Filling

• 1 ½ cup of Raw Cashews (soaked overnight)
• 1 lemon (juice from lemon)
• ¼ cup Coconut Oil
• ½ cup sweetener Maple syrup or agave
• 1 tablespoon of Vanilla extract 

Mango Glaze

• 1 cup of Mango
• ¼ cup of sweetener Maple syrup or agave
• 1 teaspoon of Vanilla extract 

Instructions

1. Crust combine all ingredients in food processor and pulse until crumbly. Press crust in springform pan. Blend ingredients for Filling and pour on top of crust. Blend glaze ingredients and spread on top of filing. Place in freezer until firm and remove from pan and serve.

Continue Reading..

Ray's Vegan Soul: Sandwich & Burger Recipes

Ray's Vegan Soul Sandwiches/Burger Recipes from Soul Fusion Summer Days: A combination of Raw and Cooked VEGAN Recipes.

Vegan Pulled “Pork” Jack Fruit

Ingredients

• 1 can of Organic Jack Fruit in water drained
• 1 tablespoon of Extra Virgin Olive Oil
• 1 red onion diced finely
• 2 garlic cloves diced finely
• ¾ teaspoon Smoked paprika
• Salt and Cayenne Pepper to taste
• 1 Cup of Favorite Barbecue Sauce 

Instructions

1. In pan place oil, onion and garlic sauté until onions are translucent. Add Jack fruit, cayenne, salt and sauce and allow to simmer or place in pan and bake in oven at 350 for about 30 minutes. Place on favorite bun and enjoy.

Black-eyed Pea Burger

Ingredients

• 1 can of Black-eyed peas or 2 cups of cooked peas
• 1 onion diced fine
• 5 cloves of garlic diced fine
• 1/3 cup favorite Barbeque Sauce
• 2 tablespoons of Coconut Amino
• 1 tablespoon of Balsamic Vinegar
• 1 tablespoon of Cajun Seasoning
• 1 ½ Quinoa Flakes
• Sweeter to taste
• Salt to taste
• Olive oil to sauté 

Instructions

1. In a pan sauté onion and garlic in a small amount of olive oil. Use a food processor or a potato masher and pulse peas add other ingredients and mix well. Make patties can make small slider or burgers. Place on baking sheet with parchment paper and bake each side at 350 degrees until outside is crisp. 

Note: This burger freezes well and can be frozen in separate patties and cooked in a pan with a little oil until heated thru and crisp on both sides. Also recipe in back for cooking blackeyed peas.

Continue Reading..

Ray's Vegan Soul: Soup Recipes

Ray's Vegan Soul Soup Recipes from Soul Fusion Summer Days: A combination of Raw and Cooked VEGAN Recipes.

Cold Raw Thai Coconut Soup

Ingredients

• 1 Young coconut
• 3 garlic cloves
• 2 teaspoons mince ginger
• 3 tablespoons lime juice
• 1 teaspoon Thai red curry paste
• 1 tomato
• Pinch of salt to taste 

Instructions

1. Open coconut and save water and the meat. Place all items in Blender and Blend Well and chill. 

Cold Watermelon Soup

Ingredients

• 4 cups Watermelon (seeds removed)
• 2 tablespoons of Lime
• 1 Lemon
• 2 tablespoons of Mint
• 1 tablespoon of Agave or (Coconut Syrup)
• 1 pinch of Salt
• 1/3 cup Apple Juice 

Instructions

1. Place all items in blender and blend. Place in fridge to chill

Continue Reading..

Ray's Vegan Soul: Salad Recipes

Ray's Vegan Soul Salad Recipes from Soul Fusion Summer Days: A combination of Raw and Cooked VEGAN Recipes.

Cucumber Salad

Ingredients

• 4 Medium Cucumbers
• 1 Cup of Apple Cider Vinegar
• 1 ¾ Cup of Filtered Water
• 4 tablespoons of Agave or Coconut Syrup
• 1 teaspoon of Sea salt
• ½ to 1 teaspoon of Red pepper flakes (heat)
• 2 teaspoons of Dill
• ½ of medium Red Onion 

Instructions

1. Wash, and slice cucumbers in thin slices place in a bowl. Dice the ½ of red onion into small pieces and add to the cucumber. In a separate bowl mix the vinegar, water sweetener, salt red pepper flakes, dill. Pour the mixture over the cucumbers, refrigerate and allow cucumbers to marinate for at least 3 hours

Caesar Salad Dressing 

Ingredients

• 1 Cup of Raw Cashews (cashews must be soaked overnight)
• ½ Cup of water
• 2 tablespoons of Olive Oil
• 2 tablespoons of Lemon Juice (fresh)
• 1 tablespoon of Mustard
• 1 teaspoon of Garlic Powder
• 2 cloves of Garlic
• 1 tablespoon of Balsamic Vinegar
• 1 tablespoon of Capers
• 1 teaspoon of Sea salt
• Pinch of Cayenne Pepper

Vegan Parmesan Cheese

• ½ Cup Cashew
• 3 tablespoons Hemp Seed
• 2 tablespoons nutritional yeast
• 1 tablespoon of Extra virgin oil
• Salt to taste

Instructions

1. Blend all the salad dressing ingredients in blender. Mix the parmesan ingredients and set aside. Make salad and pour dressing add sprinkle croutons and parmesan

Continue Reading..

Wild Apple Crunch (Dr. Fuhrman)

Wild Apple Crunch

Source: Dr. Fuhrman.

Ingredients

• 6 apples, peeled and sliced
• 3/4 cup chopped walnuts
• 8 dates, pitted, chopped
• 1 cup dried currants or raisins
• 3/4 cup water
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• juice of 1 orange

Instructions

1. Preheat oven to 375 F.
2. Combine all ingredients except the orange juice. Place in an 8 x 8 inch baking pan and drizzle the orange juice on top. 
3. Cover and bake for about one hour until all ingredients are soft, stirring occasionally. 

Note: You can also simmer this in a covered pot for 30 minutes on top of the stove, stirring occasionally. 

Continue Reading..

Vegan Shepherd's Pie (Tasty)

Vegan Shepherd's Pie

Source: Tasty @ Facebook. 

Serves: 6

Ingredients:
- 4 russet potatoes
- 3 carrots
- 3 celery stalks
- 1/2 yellow onion
- 2 cups chopped mushrooms (one package)
- 1 Tbsp. flour
- 1 tsp fresh thyme
- 1 tsp fresh sage
- 4 cloves garlic
- 2 cups veggie broth
- 1/3 cup red wine
- salt
- pepper
- soy milk (or rice milk)
- vegan butter

Directions:

Peel, chop, and boil the potatoes for 10-15 minutes until soft.

Meanwhile, chop the carrots, celery, and onion, sauté in vegan butter or oil for a few minutes. Add the mushrooms, and cook until the edges begin to darken. add the garlic, and season with salt and pepper. Add the tomato paste, flour, thyme, and sage. Slowly add the veggie broth and wine, stirring continuously. Let simmer for a few minutes to thicken.

Mash the potatoes and add the soy milk and vegan butter. Add more if needed until smooth. Season with salt and pepper to taste.

Lay the veggie filling into a baking dish, the spread the mashed potatoes over top. At this time you can get creative with designs and patterns for the top. The rougher the surface, the crispier it will turn out.

Spray the surface with cooking oil. Broil for 10-15 minutes, or until the top is crispy.

Enjoy!

Continue Reading..

Vegan Shepherd's Pie - French Lentil

Vegan Shepherd's Pie - French Lentil

Source: Plantz St.

Ingredients

BOTTOM LAYER

• 1 cup French or green lentils 
• 5 cups low-sodium vegetable broth or water 
• 4 carrots, diced 
• 1 yellow onion, diced 
• 10 crimini mushrooms, diced 
• 1 cup broccoli, diced 
• ½ cup rolled oats (optional) 
• 1 tablespoon poultry seasoning 
• 1 teaspoon dried rosemary 
• 1 teaspoon dried thyme 
• 1 teaspoon garlic granules 
• ½ teaspoon black pepper 
• 1 cup frozen green peas, thawed 

TOP LAYER

• 8 medium Yukon Gold potatoes 
• ½ cup cup water 
• ½ cup unsweetened, non-dairy milk 
• ½ teaspoon black pepper 
• ½ cup cashews (optional) 

Instructions

1. In a large pot with the lid on, bring 1 to 2 inches of water to a boil. While the water heats, chop potatoes. Add a steam basket to the pot and fill it with potatoes. Steam potatoes for about 20 minutes. They should be soft and will split nicely using a fork. Turn off heat and set aside.
2. In another pan, heat lentils and water over med-high heat. Once it reaches a boil, reduce heat to a simmer. Let lentils cook until they are tender, about 30 to 40 minutes.
3. Preheat oven to 350°F. Note, it is fully cooked before it goes in the oven so baking the pie is an optional step. Baking reduces some of the moisture so that when the pieces are cut and served, they hold together better.
4. While the starches are cooking, heat carrots and onions in a large sauté pan over medium heat. Keep the pan covered and stir frequently. If the veggies start to stick to pan, add a little water. Once onions are translucent, add mushrooms and broccoli. Continue to cook until the veggies are tender. Add peas and turn off the heat.
5. After the lentils have been cooking for about 20 minutes, stir in herbs, garlic, and black pepper. Add rolled oats, stirring often so the oats do not clump together. Lentils will become thick and creamy. Add vegetable broth or water as needed, keeping the lentils moist at this point so they don’t become to dry in the oven.
6. Stir veggies into lentils and mix well. Pour lentil-veggie mix into a 9×13 inch casserole pan.
7. Transfer potatoes to a large bowl. Add water, non-dairy milk, and black pepper. Mash potatoes until they are creamy. Layer mashed potatoes over lentils. If using cashews, grind them in a spice grinder and sprinkle powder over potato layer.
8. Bake for 15 minutes. Then let the casserole site for 5 to 10 minutes before serving.

Continue Reading..

20 Minute Vegan Alfredo (The Vegan 8)

20 Minute Vegan Alfredo

Source: The Vegan 8.

Paige's Recipe Notes: Delish. Use mirin for less tart taste. Add a tablespoon honey or maple syrup. 

Serves 1/4 cup sauce (not pasta).

Ingredients

For the Pasta

• 14 oz bag of gluten-free brown rice fettucini pasta (or your preferred pasta)
• 1/2 tablespoon fine sea salt

Alfredo Sauce

• 2 cups low-sodium vegetable broth (480 mL, I really recommend low versus the regular)
• 1/4 cup raw cashew butter or 3/4 cup raw cashews (roasted is too strong, with no added ingredients. I get mine from Whole Foods or make my own, another nut butter will not work)
• 2 teaspoons apple cider vinegar (10 mL)
• 2 tablespoons nutritional yeast (16 g, add more if you like, but I found this to be perfect. I also use Dr. Fuhrman's which is a bit less salty)
• 2 tablespoons brown rice flour (20 g, really is magical in this)
• 3/4 teaspoon garlic powder
• 3/4-1 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• optional: 1/2 teaspoon dried Italian herbs blend (not necessary but does add a nice flavor)
• optional: any veggies you may want to add

Note: Please note I have ONLY tested this recipe (3 times in fact) exactly as written, so I don't know about subs. If you can't find cashew butter, then you can make your own. I do it often. Just add 2 cups RAW, unsalted cashews to a food processor and process for about 10 minutes or so. You will need to scrape the sides down a few times during. Process until completely silky smooth, do not stop until it becomes almost pour-able like almond butter. Then just use 1/4 cup for the recipe as listed.

Instructions

1. Follow each step closely. To have this ready to eat in 20 minutes, you will first need to start your pasta before the sauce. Add 12 cups of very hot water to a large pot and put the lid on (it will come to a boil faster). Turn to high heat and let it come to a boil. Mine took about 10 minutes before it was boiling (yours may be faster). Once it's boiling add the pasta and salt and quickly stir it around to loosen it up. The salt is important because it flavors the pasta and you won't end up with bland pasta. Keep on high heat and cook for 9 minutes or until al dente. Mine took exactly 9 minutes. Yours may vary depending on the pasta you use.
2. While you are waiting on your water to come to a boil, this is when you will add all of your "alfredo sauce" ingredients (including the dried Italian herbs if using) to a blender. Blend until very smooth and there is no lumps from the cashew butter or rice flour. It will be very runny, don't worry about that, it will thicken up a lot when cooking. You will notice that it tastes fairly salty straight out of the blender, this is necessary for it to stand out in the end result with the pasta (and any veggies you may add).
3. Check your water to see if boiling yet.
4. Add the sauce to a large sauce pan and whisk well from the bottom to make sure there are no lumps from the rice flour. Turn to high heat. Once it starts bubbling all over, immediately turn to medium heat and whisk continually while letting it cook 3-5 minutes until thickened. You want to continually whisk around the bottom and sides, so the flour doesn't clump. Don't walk away from it. I cooked mine about 4 minutes. I have a gas stovetop and this is how quick it was, yours may vary. You don't want to cook it too long because it will thicken up considerably as it cools off, because of the rice flour. The longer you cook it, the thicker it will become. You are basically just wanting it to thicken up to a light creamy consistency and then remove from the heat. If for some reason you slightly overcooked it and it gets too thick, just add a tiny amount of broth to thin it back out. Voila. Add any veggies if you like. I literally just threw in some peas and carrots from the freezer and let them cook a minute in the sauce. Your sauce should be done before your pasta, so just cover with a lid to keep warm.
5. Once your pasta is done, drain and rinse with water to stop the cooking. Brown rice pasta can stick really badly, so I rinse really well and serve immediately. I don't like to add it directly to the sauce or it thickens it up too much. I add to a plate, then add the sauce and garnish with extra dried Italian herbs or red pepper flakes or anything else you like. If you used low-sodium broth and 3/4 tsp salt, it should not need any extra. Mine was perfect, but taste and add more if necessary as some broths vary. For reheating leftovers, heat over low and add a little broth to thin back out if necessary.

Continue Reading..

Paleo Vegan Lasagna (Healthy Recipe Ecstasy)

Paleo Vegan Lasagna

Source: Healthy Recipe Ecstasy.

Paige's Recipe Notes: delish !

PREP TIME
1 hour

COOK TIME
1 hour 10 mins

TOTAL TIME
2 hours 10 mins

Serves: 6-8

INGREDIENTS

Basil-Cashew Cheese
1 cup unsalted cashews
½ cup unsweetened almond milk
¼ cup fresh basil leaves
2 garlic cloves
½ teaspoon sea salt
Artichoke-Tomato Sauce
1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
14.5-ounce can no-salt-added diced tomatoes
8-ounce can no-salt-added tomato sauce
1 cup chopped marinated artichoke hearts
¼ cup fresh basil leaves, torn into pieces
Red pepper flakes, to taste
Sea salt, to taste
Freshly-ground black pepper, to taste
Zucchini Lasagna
6 medium zucchinis
Coarse salt
Fresh basil, for garnish
Olive oil, for drizzling

INSTRUCTIONS

Basil-Cashew Cheese
Soak the cashews in a bowl of water for 30 minutes. Drain and rinse well. Add all the ingredients to a food processor or blender and process/blend until smooth.

Artichoke-Tomato Sauce
Heat oil in a medium skillet. Add diced onions and cook for 3-4 minutes, until onions are softened. Add garlic and cook for 30 minutes, stirring frequently, until fragrant. Next, add the diced tomatoes, tomato sauce, artichoke hearts and basil leaves. Season with red pepper flakes, sea salt and pepper. Bring the sauce to a boil and then simmer on medium low for 10 minutes.

Zucchini Lasagna
Preheat oven to 375 degrees F.

Slice each zucchini into ⅛-inch thick slices. Salt the zucchini slices heavily and set aside for 20 minutes to drain the water out. Squeeze as much water out of the zucchini slices as possible.

Spread a few tablespoons sauce on the bottom of a casserole dish. Lay 4-5 zucchini slices side-by-side on the bottom of the dish. If you're slices aren't long enough for the entire casserole you can add another vertical row or place some slices horizontally to fill the space.

Top the slices with ½ cup sauce and ¼ cup cashew cheese. Repeat with the remaining ingredients, ending with a final layer of sauce and cheese. Garnish with more fresh basil and a drizzle of olive oil.

Bake, covered, for 30 minutes and then bake, uncovered for 20-25 minutes or until the top of the lasagna is golden brown. Let the lasagna sit for 15 minutes before cutting and serving. Serve with another drizzle of olive oil.

Continue Reading..

Oil-Free Hush Puppies (The Vegan 8)

Oil-Free Hush Puppies

Source: The Vegan 8.

YIELDS 16

Ingredients

• 1 tablespoon ground flaxseed (7 g) mixed with 3 tablespoons warm water, about 45 ml)
• 1 cup corn flour, not cornmeal (130 g, I used [Bob's Red Mill Corn Flour)
• 1 1/4 cups almond meal (125 g, I used Trader Joe's, it has a superfine texture, not gritty)
• 1/4 teaspoon baking powder
• 1/4 teaspoon cayenne pepper (really gives depth of flavor, don't omit)
• 4 teaspoons coconut sugar
• 3/4 teaspoon fine sea salt
• 1/2 cup finely chopped white onion (58 g)
• 3/4 cup "lite" canned coconut milk (shake the can well prior to measuring. Or sub with another creamy milk like soy or cashew, creamy is best)
• Optional: 1/4 cup corn kernels (I didn't add any to mine, but I know some people like corn in their hushpuppies)

Coating:

• 2 tablespoons corn flour (15 g)
• 2 tablespoons almond meal (12 g)
• 1/8 teaspoon fine sea salt
• Note: These hushpuppies use corn flour and almond meal for their base. It gives them a wonderful, soft texture and keeps them moist so they are totally oil-free. If you sub either of these flours or measure incorrectly you will end up with a completely different texture.

Instructions

1. Mix your flaxseed with 3 tablespoons water and warm for 20 seconds in the microwave. You want the water very warm, this will help the flaxseed mixture to gel up really well and act as an "egg". Set aside while you prepare the other ingredients.
2. In a large bowl, combine the cornmeal, almond meal, baking powder, cayenne pepper, coconut sugar and salt and whisk everything really well until mixed. As always, for accurate results, use a kitchen scale to weigh your flours. When measuring the almond meal, scoop it up with your measuring cup and lightly pat down and then level off with your finger.
3. In a separate small bowl, add the white onion and coconut milk (shake can first) and stir well. Add the reserved flaxseed mixture and stir until well mixed. Pour over the dry ingredients and stir with a spoon until it all comes together into a thick, sticky batter. It should be soft and sticky. Now, you could roll them into balls now if you like, but they will be a bit sticky to deal with, so place the batter into the fridge for one hour and then proceed.
4. After the batter has chilled, preheat your oven to 400 degrees and line a sheet pan with parchment paper.
5. Mix together the "coating" ingredients well into a small bowl with a whisk. Roll all the dough into 16 balls about the size of golf balls. Put a little corn flour on your hands to combat the stickiness. Coat each ball well with the coating mixture, shaking off any excess. After I coated each one, I rolled into my palms again to keep the round shape. Place them on the prepared pan and bake for 8 minutes, flip them over and bake another 7 minutes (15 minutes total), so they get a nice golden brown color on each side.
6. Let them cool just 10 minutes on the pan, then devour! These are best eaten immediately the day they are made, as they tend to dry out later. Eat them on their own or dip them in ketchup or mustard or even my Lemon Pepper Cream Sauce .

Continue Reading..

Vegan Pumpkin Oatmeal Chocolate Chip Cookies

Vegan Pumpkin Oatmeal Chocolate Chip Cookies

Source: Running With Spoons.

Prep time
10 mins

Cook time
10 mins

Total time
20 mins

Yields: 12 cookies

Ingredients

• ¾ cup whole wheat flour 
• ½ cup rolled oats 
• ¼ cup unrefined sugar 
• ½ tsp. baking powder 
• ¼ tsp. salt 
• 1 tsp. ground cinnamon 
• ½ tsp. ground nutmeg 
• ¼ tsp. ground ginger-fresh 
• ¼ cup honey 
• ½ cup canned pumpkin puree (not pumpkin pie filling) 
• 1 tsp. vanilla extract 
• 1½ Tbsp. coconut oil 
• ¼ cup dairy free chocolate chips (can also use regular) 

Paige's Recipe Notes:

• Add more sugar 
• Sub baking powder for dash of baking soda and 1 egg white

Instructions 

1. Preheat oven to 350ºF and lightly grease a cookie sheet or cover it with parchment paper. 
2. In a medium sized mixing bowl, combine flour, oats, sugar, baking powder, salt, and spices. Mix until well combined and set aside. 
3. In a separate bowl, combine maple syrup, pumpkin, and vanilla, then stir in oil to incorporate. 
4. Add wet ingredients to dry ingredients, mixing until just combined. Do not overmix. Fold in chocolate chips. 
5. Using a rounded tablespoon, drop dough onto prepared baking sheets, and flatten slightly. 
6. Bake 10-12 minutes, or until edges begin to turn golden brown. 
7. Remove from oven and let cool for 1 minute before transferring to a cooling rack to cool completely.

Continue Reading..

Chimichurri (Mexico)

Chimichurri 

Ingredients

• purple onion
• garlic
• parsley
• vinegar 
• olive oil

Continue Reading..

Quinoa Chocolate Chip Cookies (Simply Quinoa)

Vegan Coconut Oil Chocolate Chip Cookies

Source: Simply Quinoa.

Prep Time: 2 hours
Cook Time: 10 minutes
Total Time: 2 hours, 10 minutes

Yield: 18 - 20 cookies

Ingredients

• 1/2 cup quinoa flour 
• 1/2 cup brown rice flour 
• 2 tablespoons arrowroot starch (I haven't tried these with tapioca or potato) 
• 1/2 teaspoon baking powder 
• 1/2 teaspoon baking soda 
• 1/2 teaspoon sea salt 
• 1/2 cup coconut oil, softened 
• 1 cup coconut sugar 
• 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) 
• 1 teaspoon vanilla extract 
• 1/2 cup vegan chocolate chips (I like Enjoy Life) 

Instructions

1. In a small mixing bowl, whisk together all dry ingredients and set aside. 
2. Beat together softened coconut oil and coconut sugar until creamy. Add flax egg and vanilla and beat until smooth. 
3. Add flour mixture into wet ingredients in three additions, mixing fully between each. Fold in chocolate chips. 
4. Cover bowl and chill dough for 1 - 2 hours. 
5. With 30 minutes left in the chilling, preheat oven to 350 degrees F and line a baking sheet with parchment paper. 
6. Remove dough from fridge and let sit for 5 minutes. Scoop 2 tablespoons of dough and shape into balls. Place on parchment and repeat until no dough remains. For a thicker cookie, leave balls as is, but for a thinner cookie, gently flatten them between your palms. 
7. Bake cookies for 9 - 11 minutes until edges are brown and crispy. 
8. Let cool on pan for 5 minutes, then transfer to a wire rack and cool completely.

Continue Reading..

Vegan Banana Walnut Bread (Love Fed)

Vegan Banana Walnut Bread

Source: Christina Ross, Love Fed.

Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins

Serves: 24 mini muffins or 1 loaf

Ingredients

• 2 cups all purpose gf baking mix flour (I love pure pantry)
• ½ cup coconut milk
• 1 tsp vanilla extract
• 3¼ ripe bananas
• ½ cup coconut oil partially melted down
• ½ cup coconut crystals
• 11/2 tsp cinnamon
• 2 flax eggs (2 tbsp flax seed meal mixed with 6tbsp water)
• ½ cup chopped raw walnuts
• ½ cup dark chocolate chunks (optional)

Instructions

1. Preheat oven to 350
2. Grease loaf pan & or muffin tins with coconut oil
3. In a blender add all ingredients except for walnuts and chocolate chunks, blend until smooth. Mix in walnuts and chocolate by hand and pour mixture into loaf or muffin pans.
4. Bake muffins for 30 minutes and loaf for 45 mins

Continue Reading..

Kale Salad with Tahini Dressing (The Raw Chef)

Kale Salad with Tahini Dressing

Source: Russell James, The Raw Chef.

Serves: 2

For the wilted kale:

• 11 oz (300 g) kale
• 1/2 teaspoon fine Himalayan salt
• 1 cup baby tomatoes, sliced
• 1/2 cup hulled hemp seeds (hemp hearts)

For the dressing:

• 2 avocados
• 1 chipotle pepper* soaked for 2+ hours
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Chipotle soak water as needed to blend

*If not using chipotle peppers, substitute with 1/2 teaspoon each of onion powder, cumin, chili powder, garlic powder and tamari (or nama shoyu).

Instructions

1. Remove the kale stems, and then wash and cut the kale into small pieces. Place into a bowl, add salt and start to massage the kale until it wilts and takes on a ‘cooked’ texture.
2. Add the tomatoes and hemp seeds to the bowl and mix in by hand.
3. Blend all dressing ingredients in a high-speed blender until creamy, and then mix into kale by hand.

Continue Reading..

Raw Avocado Chocolate Pudding

Classic Avocado Chocolate Pudding 

Ingredients

• Avocado
• Raw cacao powder
• Almond milk
• Dates (soaked), 
• A touch of stevia. 

Instructions

1. Top with fresh raspberries! 

Continue Reading..

Simple Quinoa

Simple Quinoa

Quinoa, cooked with:

• a little wilted spinach
• pistachios
• chopped dried apricots
• fresh parsley 

Continue Reading..

Raw Vegetarian Spiced Taco Meat

Raw Vegetarian Spiced "Taco Meat"

Ingredients

• 1 cup walnuts, soaked 20 minutes 
• 1/4 cup sun-dried tomatoes, soaked and diced 
• 2 fresh tomatoes, diced 
• A few stalks fresh cilantro 
• 2 teaspoons onion powder 
• 1 teaspoon garlic powder 
• 2 teaspoons ground cumin 
• 1 teaspoon ground coriander 
• 1 chili, seeded and minced

Instructions

1. Pulse all ingredients in a food processor until broken down, but still chunky.

Continue Reading..