tag:blogger.com,1999:blog-82601899613656027612024-03-05T22:23:16.085-08:00RAWkin' Vegan RecipesTarantamomhttp://www.blogger.com/profile/14038862622865123986noreply@blogger.comBlogger41125tag:blogger.com,1999:blog-8260189961365602761.post-25346425709951690302012-05-25T12:00:00.000-07:002012-05-25T12:00:52.775-07:00Creamy Dreamy Berry Peach "Ice Cream" Pie<div class="separator" style="clear: both; text-align: center;">
I absolutely love summer flavours. Juicy peaches, succulent strawberries, mouthwatering cherries-as I was experimenting with these flavours I came up with something I absolutely adore!</div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiImN3iRduNGi35MMuYc1JRy_FIaCPeHEdSGsg4zVEy40sggoLsn4bMYe3XbM8cFhbahSt1tfCazUGUjX1yXfVvNl3WG1riEEKxCVaFhg3AZLpbkBneZwy1txPHglhueWjf_njLqNRb44A/s1600/DSC06712.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiImN3iRduNGi35MMuYc1JRy_FIaCPeHEdSGsg4zVEy40sggoLsn4bMYe3XbM8cFhbahSt1tfCazUGUjX1yXfVvNl3WG1riEEKxCVaFhg3AZLpbkBneZwy1txPHglhueWjf_njLqNRb44A/s320/DSC06712.JPG" width="320" /></a><br />
<i>Messy counter, gorgeous pie</i><br />
<br />
<br />
Berry Peach Ice Cream Pie:<br />
<br />
Crust:<br />
60g Ground almonds<br />
1/8 to 1/4 Cup dessicated coconut, or coconut flour<br />
1 tsp virgin coconut oil<br />
<br />
Filling:<br />
2 Ripe peaches<br />
About 9 medium to large strawberries<br />
6 Cherries<br />
5 Heaping (generous) tablespoons coconut oil<br />
1 tsp vegan setting agent, such as carageenan (agar could also be used, but I don't know the ratio)<br />
(optional) sweetener to taste<br />
<br />
Stir the almonds and coconut flour in a bowl. Rub 1 tsp of coconut oil in your palms to melt it, and work it in by hand into the "flour" mixture to make the crust. Pour the crust into a pie or cake pan and spread it around equally with your hands. Initially it will seem quite powdery, but when the filling is added it becomes flaky and delicious.<br />
<br />
For the filling, mix everything in the food processor (or blender). I don't recommend overmixing it, as the fruit chunks are absolutely lovely! Pour the mixture over the crust and place the pie in the freezer for approximately 1 hour to set. When it's done you'll have a cool, creamy fruit pie that is absolutely to die for-and absolutely guilt free!<br />
<div>
<br />
Tip: mix juice with sparkling water for a cool drink to go alongside it! </div>Tarantamomhttp://www.blogger.com/profile/14038862622865123986noreply@blogger.com0tag:blogger.com,1999:blog-8260189961365602761.post-69678855928962280342012-02-13T13:15:00.000-08:002012-02-13T13:15:26.609-08:00Spaghetti SauceRaw AND cheap! I can't believe how much money is saved when you make your own instead of buying it at the store, and an added bonus is that there is no sugar. Here is the recipe I used:<br />
<br />
2 tubes of pure 100% tomato paste<br />
1 box of Organic chopped tomatoes (you can find this at Tesco's, you can easily sub a large handful of fresh tomatoes, however)<br />
1 1/2 Cups water<br />
4 tsp oil (I used rapeseed oil)<br />
4 Cloves of garlic<br />
1 1/4 Tsp fleur de sel (or sea salt)<br />
1/2 tsp maple syrup or agave nectar<br />
1/2 tsp mixed spice/Italian spices<br />
1/2 tsp basil<br />
1/2 tsp black pepper<br />
1/4 tsp rosemary<br />
1/4 tsp garlic powder<br />
A few squeezes of fresh lemon<br />
Pinch of chili powder (optional)<br />
Dash of mustardseed (optional)<br />
<br />
Everything goes in the blender-stir to remove the air pockets while you blend.<br />
You can also mix this up and use whatever seasonings you like instead, the ones I've listed are just my personal preference. This makes a fantastic sauce over (cooked) barley, alternatively you can make raw noodles out of spiralled zucchini or shredded squash. Bon apetit! xTarantamomhttp://www.blogger.com/profile/14038862622865123986noreply@blogger.com0tag:blogger.com,1999:blog-8260189961365602761.post-79083841159798337162012-01-22T18:38:00.000-08:002012-01-22T18:38:57.245-08:00Carob Nut Banana "Ice Cream"4 Ripe Bananas<br />
2 Tbsp Carob powder<br />
1 Tbsp ground Arrowroot<br />
1 Tbsp Chopped Almonds (or other nut)<br />
1 tsp liquid Sweetener (maple, ect)<br />
1 tsp Soya or Rice Milk<br />
<br />
Place all ingredients sans the nuts in a medium or large bowl. With a masher or a fork, mash it all together until you acheive a pudding-esque consistency. Stir in the nuts and freeze for 30 min. Serves 2-4.Tarantamomhttp://www.blogger.com/profile/14038862622865123986noreply@blogger.com0tag:blogger.com,1999:blog-8260189961365602761.post-44325215771423673112012-01-13T15:58:00.000-08:002012-01-13T15:58:07.737-08:00Here, Halva Monster!<div class="separator" style="clear: both; text-align: center;">Carob Halva Monsters<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji6mFrAzSHAGxC91d-CHdn2KwDTTjR3unHmPxk1ZEmJJw3zPEiOx2y855tASlmwihjh9CxlyX_IP4OMpJ0D5jTh071_Qg9OBCKELUZ3FYytRK6nCn5avDNsKOTpIvGQXm8bDCrs9ikKxY/s1600/halvamonster.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji6mFrAzSHAGxC91d-CHdn2KwDTTjR3unHmPxk1ZEmJJw3zPEiOx2y855tASlmwihjh9CxlyX_IP4OMpJ0D5jTh071_Qg9OBCKELUZ3FYytRK6nCn5avDNsKOTpIvGQXm8bDCrs9ikKxY/s320/halvamonster.jpg" width="265" /></a><br />
<br />
3 Heaping tablespoons Tahini Paste<br />
1 Tbsp Carob Powder<br />
1 Tbsp Arrowroot Powder<br />
1 Tbsp Liquid Sweetener <br />
(I like Freedom syrup [made entirely from fruit] but agave or maple would be fine too)<br />
Raisins or sultanas<br />
~<br />
Stir, stir, stir everything except the raisins/sultanas in a small bowl or a coffee mug until well mixed. Heap onto spoons and make smiles with the sultanas! Or you could just put them in with the rest and stir it up if you don't like smiling food. Whatever.<br />
~<br />
<i>This is a small but rich and flavourful snack that will serve 2-3.</i></div>Tarantamomhttp://www.blogger.com/profile/14038862622865123986noreply@blogger.com0tag:blogger.com,1999:blog-8260189961365602761.post-878260808177937272012-01-06T05:59:00.000-08:002012-01-06T05:59:43.142-08:00CHOCOLATE Brownie DoughMmmmm............<br />
This is, IMO, even yummier than the cookie dough! Not super raw but it's still unprocessed and not so bad for ya!<br />
<br />
1 Tin garbanzo beans/chickpeas<br />
120 Ml/1/2 Cup Rolled Porridge Oats<br />
120 Ml/1/2 C liquid Sweetener (maple syrup, agave, ect but I like Sweet Freedom's all-fruit syrup)<br />
60 Ml/1/4 C Cocao or Cacao Powder<br />
60 to 80 Ml/1/4 to 1/3 Cup Rice Milk<br />
60 Ml/1/4 Cup GF flour<br />
2 1/4 Tbsp Creamed Coconut<br />
2 Tbsp Sunflour Spread (or virgin coconut oil)<br />
1 Tbsp Corn Flour, or Gluten Substitute<br />
1 Tbsp Ground Arrowroot<br />
3/4 Tbsp Date Sugar<br />
2 45g Packets of Free-from vegan chocolate buttons (or other dairy free chocolate)<br />
1/8 tsp Baking Powder<br />
1/8 tsp Sea Salt<br />
1/2 a Vanilla Bean<br />
5 Dates (dried & pitted)<br />
<br />
Everything except the choccy buttons goes in the food processor @ high speed until well mixed. Add chocolate buttons and mix on low speed briefly-then take it all out, refridgerate a couple hours or freeze for 30 minutes. Enjoy the chocolatey goodness...Tarantamomhttp://www.blogger.com/profile/14038862622865123986noreply@blogger.com0tag:blogger.com,1999:blog-8260189961365602761.post-10216877872615028922012-01-01T04:27:00.000-08:002012-01-01T04:27:37.906-08:00Pink SauceCranberries and macadamia nuts. The perfect compliment to one another.<br />
<br />
170g Dried Cranberries, or Craisins<div>100g Macadamia Nuts<br />
175ml (3/4 Cup) Rice Milk<br />
1 1/2 Tablespoons Virgin Coconut Oil<br />
<br />
----In the blender, mix at high speed and stir out the air pockets as necessary. Blend until it's as smooth as you'd like it. This is deliiiicious as a pudding on it's own, but it also goes nicely with most anything sweet!</div>Tarantamomhttp://www.blogger.com/profile/14038862622865123986noreply@blogger.com0tag:blogger.com,1999:blog-8260189961365602761.post-30834355085174518472011-12-26T16:01:00.000-08:002011-12-26T16:01:27.104-08:00Coconut Clouds<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5JV6wknLp6_uhMzCMkxMcHs-sMs22mdGnltRn7wTB3x6Wk418zd77PXHvfzmJDmrCwT0r5lyLXjsyrLIFbvF1_tg751InIGbzutvluzfpIg2oeX1kYnUNsS6pF9hFNlg6rG0rXv63cGc/s1600/LemonCoconut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5JV6wknLp6_uhMzCMkxMcHs-sMs22mdGnltRn7wTB3x6Wk418zd77PXHvfzmJDmrCwT0r5lyLXjsyrLIFbvF1_tg751InIGbzutvluzfpIg2oeX1kYnUNsS6pF9hFNlg6rG0rXv63cGc/s320/LemonCoconut.jpg" width="320" /></a><br />
I call these "clouds" because they are light and fluffy-and sweet! This is one of my simplest, and tastiest, recipes, I think!<br />
<br />
200g Desiccated Coconut<br />
2-3 (to taste) Heaping Tablespoons Agave Nectar<br />
3 teaspoons Virgin Coconut Oil<br />
1 tsp Date Sugar<br />
About 1/4 Tsp Freshly Squeezed Lemon Juice<br />
1 Small pinch Salt (Optional)</div><div class="separator" style="clear: both; text-align: center;"><br />
Everything goes in the food processor at high speed. Leave blending until everything is thoroughly incorporated. Use a measuring spoon to make sweetie balls. </div>Tarantamomhttp://www.blogger.com/profile/14038862622865123986noreply@blogger.com0tag:blogger.com,1999:blog-8260189961365602761.post-54549616276401124892011-12-22T17:47:00.000-08:002012-01-13T14:22:24.839-08:00Ice Cream Fudge COOKIESYes. You read that correctly. Ice Cream Fudge Cookies. This is basically a spin off of my <a href="http://rawkinveg.blogspot.com/2011/11/double-chocolate-ice-cream-with-fudge.html" target="_blank">Double Chocolate Ice Cream With Fudge Sauce</a>, but I think it tastes even better!<br />
<br />
120 Ml (1/2 Cup) Corn Flour<br />
120 Ml (1/2 Cup) Other flour---you can use ground oats if you like, but I used Dove's Gluten Free White Flour.<br />
60 Ml (1/4 Cup) Cacao or cocoa Powder<br />
1/2 Sun Dried Vanilla Bean pod (sub with a teaspoon or so vanilla extract if you like)<br />
1 Tbsp Arrowroot Powder<br />
2 Pinches of Date Sugar, optional<br />
3-4 Dried, Pitted Dates<br />
60 Ml (1/4 Cup) Rice milk (or oat milk, or breast milk, whatever)<br />
3 Tbsp Maple Syrup<br />
2 Tbsp Freedom Natural Sweetener (a syrup made from dates & grapes, you can sub maple syrup or agave if you like)<br />
1/2 tsp Virgin Coconut Oil<br />
OPTIONAL:<br />
6 Pecans<br />
A chunk or two of vegan chocolate<br />
A swirl of peanut butter<br />
<br class="Apple-interchange-newline" /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggphNlGlwBcXJL5g-UIBKYkJ2kT9ynv6dNNmXtP1apMOEpi0gZkgSymnR93JAvrKQarNbbvLYJ2GuKdWhMeWFe-ppjvpXIq_NDxc7L8YXt2obM7_BB2oNREjOYKcJs-6WP9ZTT5TyYUiA/s1600/icecreamcookies6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggphNlGlwBcXJL5g-UIBKYkJ2kT9ynv6dNNmXtP1apMOEpi0gZkgSymnR93JAvrKQarNbbvLYJ2GuKdWhMeWFe-ppjvpXIq_NDxc7L8YXt2obM7_BB2oNREjOYKcJs-6WP9ZTT5TyYUiA/s320/icecreamcookies6.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbhQKfysmxFt6H0vwwfCjCtcyzqx9TLjay6n4AzivCycZgzf_xUbPOz45oMQbk8kKq0sTLLh-A6TCT62LiiVLFe-G_FclKkrK29pSqAJt4v-f6oCkx-gew4hWW6vIJU3pa9KRUMHtpBRQ/s1600/icecreamcookies5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbhQKfysmxFt6H0vwwfCjCtcyzqx9TLjay6n4AzivCycZgzf_xUbPOz45oMQbk8kKq0sTLLh-A6TCT62LiiVLFe-G_FclKkrK29pSqAJt4v-f6oCkx-gew4hWW6vIJU3pa9KRUMHtpBRQ/s320/icecreamcookies5.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNUQkoh0rc4RnzEKrcPM1aO8uTDLg-Dpg1vdn1xdUwl5tYBxxs6d24C9HXq9uB6KyGqJAmw3AEre143XCjKusuiXFxliU9xQrW28ixFaSgxTOP_KZl4wdfgPpug__lJBSkOK5dFrahkzg/s1600/icecreamcookies2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNUQkoh0rc4RnzEKrcPM1aO8uTDLg-Dpg1vdn1xdUwl5tYBxxs6d24C9HXq9uB6KyGqJAmw3AEre143XCjKusuiXFxliU9xQrW28ixFaSgxTOP_KZl4wdfgPpug__lJBSkOK5dFrahkzg/s320/icecreamcookies2.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQhlXr70Ytj4M9A8oL3ycF68GlsnVOXl-X57edXzJNNGk3TfzW_2Sj6GcVro9y3WR8qJdyiyCzClM4vsGIwqfwkQLKw8s-UZUoOvpnm_TwQqBNsF9EYA_YbY-NNUbF6M16a6rd61BK5Os/s1600/icecreamcookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQhlXr70Ytj4M9A8oL3ycF68GlsnVOXl-X57edXzJNNGk3TfzW_2Sj6GcVro9y3WR8qJdyiyCzClM4vsGIwqfwkQLKw8s-UZUoOvpnm_TwQqBNsF9EYA_YbY-NNUbF6M16a6rd61BK5Os/s320/icecreamcookies.jpg" width="320" /></a></div><br />
Starting with the dry ingredients, blend together in a food processor. Now add the wet ingredients and blend. This will require a bit of stirring because the ice cream tends to clump together like a clay. When it is well mixed, heap it onto the counter and form a log. Roll it so that it has an ovular shape, and cut cookies from it. It should be firm enough to do this without freezing. Now, allow your cookies to freeze for about an hour. In the meantime, make a <a href="http://rawkinveg.blogspot.com/2011/11/double-chocolate-ice-cream-with-fudge.html" target="_blank">Raw Chocolate Fudge Sauce</a>-this is optional but, I cannot recommend it enough. You can eat the cookies on their own with fudge spread over them, or you can sandwich them together, up to you. These are seriously chocolatey and yummy.Tarantamomhttp://www.blogger.com/profile/14038862622865123986noreply@blogger.com0tag:blogger.com,1999:blog-8260189961365602761.post-60596275899440899352011-12-15T20:20:00.000-08:002011-12-15T20:20:11.550-08:00Black Forest PuddingHere is a very simple, relatively easy dessert recipe for two.<br />
<br />
2 Ripe Hass Avocadoes<br />
200g dark Cherries<br />
5 Tbsp Rice Milk (or other milk sub)<br />
A handful of dates<br />
3 Tbsp Agave Nectar (or maple syrup or honey)<br />
2 Tbsp Cacao/cocoa Powder<br />
1/4 Tbsp Virgin Coconut Oil<br />
<br />
Everything <u><b>except</b></u> for 1/3 of the cherries goes in the blender at hi-speed. Now chop the remainder of the cherries and add them in! You may also add some vegan chocolate chips to this if you want more chunks, but that will change the sugar-free status of the meal. Enjoy!Tarantamomhttp://www.blogger.com/profile/14038862622865123986noreply@blogger.com0tag:blogger.com,1999:blog-8260189961365602761.post-9219498229065564122011-12-15T12:04:00.000-08:002011-12-17T14:59:35.807-08:00Salmonella free COOKIE DOUGH!!! :)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjdsAJQ-lxwxsCLk_XGjDfXKS4cT0j_lkwYTDMl5tBZ8BhYFgwcSCS5Sl1QuQ2CjDlKiZ6xVGIi6WffLCJPiDuWMDxryXwlpFP5PISLk1SPkLpM12z7mDELRWX1Epkz63rUbH2Dhkd0Kw/s1600/cookiedough.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjdsAJQ-lxwxsCLk_XGjDfXKS4cT0j_lkwYTDMl5tBZ8BhYFgwcSCS5Sl1QuQ2CjDlKiZ6xVGIi6WffLCJPiDuWMDxryXwlpFP5PISLk1SPkLpM12z7mDELRWX1Epkz63rUbH2Dhkd0Kw/s320/cookiedough.jpg" width="293" /></a>I got the inspiration for this from the awesome vegan dessert blog, Chocolate-Covered Katie's <a href="http://chocolatecoveredkatie.com/2011/05/23/want-to-eat-an-entire-bowl-of-cookie-dough/" target="_blank">most popular post</a>. However, her recipe wasn't working out for me for some reason, so I completely reinvented it working around a couple of same base ingredients.<br />
<br />
1 Can of Chickpeas, Drained (Yes, you read that right. Chickpeas. Garbanzo beans.)<br />
2 1/2 Tablespoons Nut Butter of your choosing<br />
2 Tbsp Sunflower Oil<br />
About 120 Ml (1/2 Cup) Sweetener-I used a combination of Agave & Maple Syrup<br />
145 Ml (or a little over half a cup) Rolled Porridge Oats (Oatmeal)<br />
1 Sun-Dried Vanilla Bean<br />
1-2 Tbsp Rice Milk<br />
1 Tbsp Gluten Substitute (I used Orgrans' G-F Gluten Substitute)<br />
1 Tbsp Cornflour<br />
1 Tbsp Arrowroot<br />
1/2 Tbsp Date Sugar (Optional)<br />
1/8 teaspoon Baking Powder<br />
1/8 tsp Fleur De Sel/Sea Salt<br />
<br />
Everything goes into the food processor at high speed. Leave it on for a few minutes, stir periodically. You may do what I did and add some vegan chocolate chunks, or you can stir in some cinnamon. Freeze for 20-30 minutes if you want it a bit thicker.<br />
Makes a huge bowl of cookie dough-divide between 2-4 people. Yum!!Tarantamomhttp://www.blogger.com/profile/14038862622865123986noreply@blogger.com0tag:blogger.com,1999:blog-8260189961365602761.post-36797035831309924872011-12-14T15:10:00.000-08:002011-12-14T15:10:39.799-08:00Cinnamon Chocolate Cake Bites<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_UC_XFU4AmlbvU6Bjtk6cSgWtPeJvLhvIqtMjkyGUsbuvG8CgkNsjktPUTFeDIC8S_suxtKiOsb8OZpxGqpg7BGVsrx2BjgssmTw_aDVCq_M5MxcwmETYfbAtwyOjX-JYejijhKBZXOE/s1600/cinnchoccandies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_UC_XFU4AmlbvU6Bjtk6cSgWtPeJvLhvIqtMjkyGUsbuvG8CgkNsjktPUTFeDIC8S_suxtKiOsb8OZpxGqpg7BGVsrx2BjgssmTw_aDVCq_M5MxcwmETYfbAtwyOjX-JYejijhKBZXOE/s320/cinnchoccandies.jpg" width="320" /></a><br />
</div><div style="text-align: center;">240 Ml (1 Cup) Desiccated Coconut<br />
120 Ml (1/2 Cup) Dried, pitted Dates<br />
120 Ml (1/2 Cup) California Raisins<br />
1 1/2 to 2 tbsp Cacao (or Cocoa will do fine) Powder<br />
1/2 Tbsp Agave Nectar (or maple syrup)<br />
1/2 Tsp Ground Cinnamon<br />
7 Pecan Nuts (optional to omit if you are allergic)<br />
Pinch of Allspice<br />
Pinch of Sea Salt</div><br />
<br />
Everything except for the agave (which will make it stick to the sides and difficult to blend right) goes in the food processor. Blend on high speed, stir, do this consistently until it is all well mixed. Add the agave and blend it up again. Use a teaspoon or other round measuring spoon to form candies, or you can use a small cake pan and make a proper cake out of it!Tarantamomhttp://www.blogger.com/profile/14038862622865123986noreply@blogger.com0tag:blogger.com,1999:blog-8260189961365602761.post-70659255289718095102011-12-13T08:28:00.000-08:002011-12-13T08:32:00.995-08:00Char-grilled Mushroom Burgers (Not Raw)These...are not raw. HOWEVER. They are DELICIOUS (they taste JUST like real burgers!!), totally fat-free and jam packed with good nutrients. I got the inspiration for them from a mushroom burger recipe that I found at vegalicious.com. Note, I hate mushrooms normally...but I LOVE these! <br />
<br />
240 Ml/1 Cup Brown Rice<br />
480 Ml/2 Cups Oat Flour (I will teach you how to make your own below if you don't have any on hand)<br />
200g Mushrooms (I used chestnut, but you may use portabello or other if you like)<br />
3 Cloves Garlic (raw)<br />
5 Cherry Tomatoes, rinsed<br />
2 Tbsp Tomato Paste (or pasta sauce will do fine)<br />
1 Tbsp Nutritional Yeast<br />
Seasonings...I use:<br />
1/2 tsp Fleur De Sel/sea salt<br />
1/4 tsp Onion Granules (/Onion powder)<br />
1/4 tsp Chipotle Powder<br />
1/4 tsp Thyme<br />
1/4 tsp Ground Mustardseed<br />
1/4 tsp Black Pepper<br />
<br />
Set the rice to cook. Rinse your veggies & put them in the food processor at high speed. Blend thoroughly. Make some oat flour if needed by putting 480 Ml or 2 Cups of oats in a blender, blending and stirring until you have something that is majoratively powder. Strain your rice and put it and the spices/seasonings in the food processor with the mushroom mix, allow it to be a bit bitty/chunky the way ground beef is. Now put the mushroom mixture in a large bowl and stir in the oat flour. Form into balls and put straight on a grill (George Foreman works great for this) or, alternatively, a lightly oiled frying pan. Cook until golden & crispy on both sides. Enjoy however way you will-add some raw by eating them with greens leaves in place of a bun, or alternatively you may eat them in a tortilla or with some rye bread. Whatever suits your fancy.<br />
<br />
Tarantamomhttp://www.blogger.com/profile/14038862622865123986noreply@blogger.com0tag:blogger.com,1999:blog-8260189961365602761.post-39364089731808900112011-12-03T21:08:00.000-08:002011-12-03T21:08:42.567-08:00Sticky Christmas Candy!This is more of a fruitarian recipe-we are trying to eat more fruits in our diet as they are so good for you.<br />
<br />
180 Ml (3/4 Cup) California Raisins<br />
120 Ml (1/2 Cup) Desiccated Coconut<br />
2 Tbsp Dried Cranberries<br />
4 Dried, Pitted Dates<br />
2 Chunks of Dried Mango (or a teaspoon or two if you need a measurement)<br />
2 Tbsp Agave Nectar (or maple syrup or honey)<br />
1 Tbsp Chopped Nuts (I used Pecans but any nut would do fine. Just be sure to rinse them before blending.)<br />
1/4 tsp Ginger<br />
Pinch of Cinnamon<br />
Pinch of Allspice (optional)<br />
<br />
Everything in the food processor at high speed. Use a teaspoon to scoop it into little balls. This would also make a good pie filling if you doubled the recipe or so; as it tastes sort of like mincemeat (for you in the States, mincemeat is not meat at all. It is a spicy-fruity filling used for pies and such). Enjoy, and Happy Holidays!Tarantamomhttp://www.blogger.com/profile/14038862622865123986noreply@blogger.com0tag:blogger.com,1999:blog-8260189961365602761.post-71272819207966310632011-11-30T21:48:00.000-08:002011-11-30T21:48:10.966-08:00Smokey BBQ SauceI gotta say-I like this BETTER than SAD (Standard American Diet) type BBQ!<br />
<br />
240 Ml(1 Cup) Chopped Tomatoes or Cherry tomatoes<br />
9 Sundried Tomatoes<br />
7-8 Dried Pitted Dates<br />
2 Tbsp Sunflower Oil<br />
1 Large Clove Garlic<br />
1/2 Tbsp Water<br />
1/4 Tbsp Agave Nectar<br />
1/4 Tsp Unfiltered Apple Cider Vinegar<br />
1 tsp Chipotle Powder<br />
1 tsp Mixed Herbs; or Thyme<br />
1 tsp Nutritional Yeast<br />
1/2 tsp Salt<br />
1/4 tsp Cayenne Powder<br />
1/4 tsp Ground Mustard Seed<br />
Pinch of Cumin (optional)<br />
Pinch of Onion Powder/granules (optional)<br />
<br />
Everything goes in the blender @ high speed until well mixed. This may take a while. This recipe will be easier if you double it, however I didn't have enough ingredients on hand to make a larger batch.Tarantamomhttp://www.blogger.com/profile/14038862622865123986noreply@blogger.com0tag:blogger.com,1999:blog-8260189961365602761.post-20297543543934971542011-11-28T20:21:00.000-08:002011-11-28T20:21:23.842-08:00Double Chocolate Ice Cream with Fudge SauceAs far as decadent goes this takes the cake. YUM. This is not entirely raw so if you are a very strict raw foodist you may wish to omit this recipe. However; this is gluten and sugar free goodness with lots of rawness. Mmmmm!<br />
<br />
For the ice cream; you will need...<br />
<br />
240 Ml (1 cup) Corn Flour<br />
60 Ml (1/4 Cup) Cacao Powder<br />
60 Ml (1/4 Cup) Rice Milk (or breast milk or almond milk, whatever)<br />
3 Tbsp Maple Syrup<br />
2 Tbsp Organic, Local Honey<br />
3-4 Dried, Pitted Dates<br />
1/2 of A Sun Dried Vanilla Bean Pod (I am sure you could substitute with a teaspoon or so of vanilla extract if needed)<br />
6-8 Pecans (OPTIONAL, if you have nut allergies avoid this)<br />
<br />
Blend all dry ingredients (incl dates & vanilla) except the pecans in a food processor until well mixed. Now transfer to a bowl and stir in the liquid ingredients...or you may do as I did and do it in the food processor BUT be forewarned it will require plenty of stirring and creates a hard to clean food processor if you do it this way. Now chop some pecans, stir them in, and let freeze for an hour (create your fudge sauce in the mean time).<br />
<br />
Fudge sauce:<br />
<br />
240 Ml (1 Cup) Dates<br />
120 Ml (1/2 Cup) Rice Milk<br />
80 Ml (1/3 Cup) Cacao Powder<br />
60 Ml (1/4 Cup) Water<br />
4 Tbsp (Virgin, Cold-Pressed) Coconut Oil (AKA Coconut Butter)<br />
1-3 Tbsp (depending how sweet you want it) Maple Syrup or Honey ect<br />
1 Tbsp Cornflour or Arrowroot, to thicken<br />
1-2 Cashews, optional, to thicken<br />
<br />
Everything goes on a blender at high speed-you will need t scrape the sides a few times, and give this at least a few minutes of nonstop high speed blending to really get the consistency right. This fudge sauce tastes just like the real thing.<br />
<br />
After the ice cream has frozen for about an hour, drizzle in fudge sauce and serve. Serves 2-3 (or 1 if you love chocolate, ha ha) you will probably find you have some fudge sauce left over, feel free to refridgerate this and use as a dip for fruits or a frosting for something else.Tarantamomhttp://www.blogger.com/profile/14038862622865123986noreply@blogger.com0tag:blogger.com,1999:blog-8260189961365602761.post-70660860570255319632011-11-27T01:25:00.000-08:002011-11-28T20:29:30.085-08:00Aubergine Jerky-REQUIRES A DEHYDRATOR-<br />
This is based off of how I learned to make eggplant "bacon"; but I think it tastes more like jerky. It's quite nice.<br />
<br />
2 Aubergines (eggplants)<br />
1/4 ripe Avocado<br />
2 Tbsp Olive Oil<br />
2-4 Tbsp Maple Syrup (depending on how sweet you want it)<br />
2 Tbsp Unfiltered Apple Cider Vinegar<br />
1 Tbsp Nutritional Yeast (optional)<br />
1/2 Tsp (or more) Fleur De Sel or sea salt<br />
1/4 Tsp Cayenne or Chilli Powder<br />
A few pinches of black pepper<br />
Pinch of Thyme<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjah20y5LDkY94a4c-wcuTE6q8aOyiY3ixs2cIcUwgXEpoXGa5lSEp3cvMDXQ88hCxI1l6o8YGrAZZv9Sl8yG2a45MFF5vvQTGdzpQItgRQLC1ObGYzAGs8Tetpn2cRI9bqBNmR2GHbJJo/s1600/BLT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjah20y5LDkY94a4c-wcuTE6q8aOyiY3ixs2cIcUwgXEpoXGa5lSEp3cvMDXQ88hCxI1l6o8YGrAZZv9Sl8yG2a45MFF5vvQTGdzpQItgRQLC1ObGYzAGs8Tetpn2cRI9bqBNmR2GHbJJo/s320/BLT.jpg" width="320" /></a></div>Throw all ingredients except the aubergine into the blender and create a marinade by mixing on high speed, stirring regularly as needed. Slice the purpley goodness into thin strips, coat it with the glaze (I just tossed it all in a bowl with my hands then laid it out...but I am lazy) and allow to marinade for an hour or so. Dehydrate at 40 degrees C-this may take up to 2 full days (do NOT leave the dehydrator on while you sleep) but it is worth it.<br />
<br />
Above is a "BLT" type sandwich I made using the aubergine jerky, spinach leaves, chopped cherry tomatoes, <a href="http://rawkinveg.blogspot.com/2011/10/basic-cashew-cheeze.html" target="_blank">Basic Cashew Cheeze</a>, and nutritional yeast on top of some (not raw) rye bread. mmmmm...Tarantamomhttp://www.blogger.com/profile/14038862622865123986noreply@blogger.com0tag:blogger.com,1999:blog-8260189961365602761.post-37064178832515557272011-11-26T00:27:00.000-08:002011-11-26T00:27:05.748-08:00Dark Chilli-Chocolate Balls2 Heapin' handfuls of Desiccated Coconut<br />
3 Handfuls of Dates (if I had to guess I would say 240 ml/1 Cup)-Dried & Pitted<br />
5 Pecans (you may omit this if you are allergic but I think they make it much nicer)<br />
2 Tbsp Wholenut Peanut Butter (regular will do in a pinch, but whole nut is less sweet so if you use smooth ect reduce the sweeteners that you add)<br />
2 1/2 Tbsp Cocoa Powder (I prefer cacao as it is raw, but we are broke and cocoa powder is cheaper.)<br />
2 Pinches Date Sugar<br />
2 Pinches of Chilli Powder(or about 1/8 to 1/4 Teaspoons) <br />
3/4 Tbsp Maple Syrup<br />
<br />
Everything goes in the food processor. Add dates & coconut first, grind them on hi-speed, then rinse the pecans to remove the enzyme inhibitors and then add them...and then everything else, one by one blending each time you add an ingredient. I used 1/2 Tbsp to scoop it into balls but any size spoon will do. Yumm! I missed chilli chocolate-not anymore!Tarantamomhttp://www.blogger.com/profile/14038862622865123986noreply@blogger.com0tag:blogger.com,1999:blog-8260189961365602761.post-70349590366757241822011-11-23T14:05:00.000-08:002011-11-23T14:05:48.542-08:00Vanilla Cheesecake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHQj_ttx39juDxkyW8d-UI_UCTX2fovPW_vy-JYLZZY4gely2nXfy3Qw9uEC__KfnJKP5HGuP9j57A5aZjMJNjpmmWuQz-UkO8ddquTJl0k-7JKEkEBM1-Uf4IM13smd36Q22zteN2WU4/s1600/untitled.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHQj_ttx39juDxkyW8d-UI_UCTX2fovPW_vy-JYLZZY4gely2nXfy3Qw9uEC__KfnJKP5HGuP9j57A5aZjMJNjpmmWuQz-UkO8ddquTJl0k-7JKEkEBM1-Uf4IM13smd36Q22zteN2WU4/s320/untitled.JPG" width="320" /></a>Crust:<br />
1 Cup + 2 Tbsp Nuts (of your choice-I used mixed nuts as they arte CHEAP!)<br />
Large handful of Dates<br />
Pinch salt<br />
<br />
Grind it in a food processor and line a cake/pie pan...you may put down desiccated coconut or corn meal down before hand if you are worried about it sticking to the bottom. <br />
<br />
Filling:<br />
3 Cups Cashews<br />
1/2 Vanilla Bean<br />
3/4 of a Fresh Lemon (The Whole Lemon may be used if you wish it to be more "zesty")<br />
3 1/4 Tbsp Maple Syrup<br />
1/4 Cup Rice Milk<br />
2 Dates, Dried + Pitted<br />
1/4 tsp Arrowroot<br />
<br />
Soak the Cashews for 3-4 hours (to sofetn and remove enzyme inhibitors). Add all ingredients except the ricemilk & arrowroot to a food processor and blend on high speed. Mix the ricemilk & arrowroot in a seperate bowl, stirring until well blended. Add this too, to the food processor and mix well. Spoon the cheesecake mixture on top of the crust and refridgerate or freeze while you make the topping (the coldness will help the arrowroot to "set" and harden the cheesecake. <br />
<br />
Topping:<br />
3 Handfuls Frozen Blueberries (Or Other Berry of Choice)<br />
1 Handful Dates <br />
1 Tbsp Agave Syrup<br />
<br />
Everything goes in the blender at high speed. You may need to use a spoon to stir up the dates. Drizzle atop your cheesecake and spread around with a spatula or the back of a spoon. <br />
<br />
...And enjoy! Will serve 4-8 (depends how hungry you are...)<br />
<br />
How beautiful is this?Tarantamomhttp://www.blogger.com/profile/14038862622865123986noreply@blogger.com0tag:blogger.com,1999:blog-8260189961365602761.post-36934413401819489982011-11-17T13:45:00.000-08:002011-11-17T13:45:48.917-08:00The Ginger Mother's Frosting<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivSuGLNVy5vON1KON94iP3wMfT055EibTCUOeGC2EsgqSPjqFZC_pIRZHcoPVbug79NFSJnxpsy9uUlzor7TCz4JHSwVHxwcHp9RwzmImobtDSTQ7qYl3l6hB4cDBDvQSrv47Q3_kpVRU/s1600/mothersmilkfrost.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivSuGLNVy5vON1KON94iP3wMfT055EibTCUOeGC2EsgqSPjqFZC_pIRZHcoPVbug79NFSJnxpsy9uUlzor7TCz4JHSwVHxwcHp9RwzmImobtDSTQ7qYl3l6hB4cDBDvQSrv47Q3_kpVRU/s320/mothersmilkfrost.jpg" width="320" /></a>Here is some frosting calling for the very healthiest ingredient in all of human kind-HUMAN mother's milk (breastmilk). This is nutrient packed and great for toddlers-and adults too.<br />
<br />
115-120 Ml (1/2 Cup) Expressed Mothers' Milk<br />
180 Ml (3/4 Cup) Cashews<br />
2 Large Handfuls of Dried, Pitted Dates<br />
60 Ml (1/4 Cup) Water<br />
4 tsp Agave Nectar<br />
4 tsp Cold Pressed Virgin Coconut Oil (AKA Coconut Butter)<br />
1 tsp Organic Locally-Harvested Honey (Commercial bees are kept and treated in a manner that is inhumane and definitely inconsistent to veganism)<br />
1/8 to 1/4 tsp Dried Ground Ginger(not raw)-depending how strong you want it to taste-optional<br />
<br />
Everything goes in the blender at high speed, you must scrape the sides repeatedly and continuously burst air pockets with a spatula when blending to ensure everything gets thoroughly blended. Blend for several minutes, until smooth and velvety-it will have the consistency of a thick yoghurt (if you need it thicker, add more Cashews as needed). This would go great with my <a href="http://rawkinveg.blogspot.com/2011/11/frosted-honey-butter-cakesmmm.html" target="_blank">"Honey Butter" Cakes</a>, the frosting for which I made was more fruity and caroby. This would also taste great as a dip with banana slices or berries. <br />
<br />
A footnote; don't worry if you don't produce enough milk to whip out this much breastmilk all at once. Eat some organic apricots (known to increase breastmilk production) and accumulate it in the fridge one pumping at a time if you must. I pumped (expressed) breastmilk twice, one in each day, to get this much simply because I am breastfeeding a 1 year old which as I'm sure you can imagine, requires a LOT of milk. This recipe is well, well, worth it but make sure you keep the breastmilk in the fridge and do not leave it in the refrigerator for more than a total of a week, after which it will go bad.Tarantamomhttp://www.blogger.com/profile/14038862622865123986noreply@blogger.com0tag:blogger.com,1999:blog-8260189961365602761.post-37336026122732661832011-11-16T13:40:00.000-08:002011-11-16T13:40:07.689-08:00Cheezy "pasta" sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinp0kJP9Q3tKID4_eQfKl0oI8lp_gdvRaZl9xAly9EFbxDsnc2eqDZYERCAK2a7zA3nbIK-L-SzIaEYY2wGxXG4J-WDhC-3_lENxY9pv5usojXYJPcfiKhp07i2YVy28GloDIz7uN03kQ/s1600/cheezy+noodlez.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinp0kJP9Q3tKID4_eQfKl0oI8lp_gdvRaZl9xAly9EFbxDsnc2eqDZYERCAK2a7zA3nbIK-L-SzIaEYY2wGxXG4J-WDhC-3_lENxY9pv5usojXYJPcfiKhp07i2YVy28GloDIz7uN03kQ/s320/cheezy+noodlez.jpg" width="320" /></a>240 Ml(1 Cup) Cashews<br />
150 Ml(5/8 Cup) Sunflower Oil<br />
120 Ml (1/2 Cup) Water<br />
4 Tbsp Nutritional Yeast<br />
2 Cloves Garlic<br />
1/4 Tsp Ground Mustardseed<br />
1/4 Tsp Black Pepper<br />
1/4 Tsp Fleur De Sel (or sea salt)<br />
1/8 Tsp Onion Granules<br />
<br />
Blend on high speed for a few minutes...<br />
Serve over grated butternut squash as I have done in the photo (which taste like noodles with this sauce) or quinoa with chopped tomatoes & basil.Tarantamomhttp://www.blogger.com/profile/14038862622865123986noreply@blogger.com0tag:blogger.com,1999:blog-8260189961365602761.post-85315421412633622492011-11-14T18:43:00.000-08:002011-11-16T09:44:54.221-08:00Frosted Honey Butter Cakes...mmmDelicious! This is easily one of our new favourites, my husband the honey bear just LOVES it.<br />
<br />
1 Cup Pitted Dried Dates<br />
1/2 Cup Cashews<br />
1/2 Cup Brazil Nuts<br />
1 Tablespoon Honey<br />
1 Tablespoon Desiccated Coconut<br />
A couple pinches of Fleur De Sel (or sea salt)<br />
1/4 Teaspoon Allspice<br />
Dash of Cinnamon<br />
Dash of Nutmeg<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHvkqtNvyvmTjMnczS7gWkdEUtR4WpJo98vWHJ7D0eQT-uGknZOOEdEch41hBGGEAoM2ZktcrV1GVYo5WJChE-1ons3d9GxlJRKvm3EKz0YvTv8SDI20i7h4j9H3MvBfT9UJoOhsBZNVI/s1600/honeybutter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHvkqtNvyvmTjMnczS7gWkdEUtR4WpJo98vWHJ7D0eQT-uGknZOOEdEch41hBGGEAoM2ZktcrV1GVYo5WJChE-1ons3d9GxlJRKvm3EKz0YvTv8SDI20i7h4j9H3MvBfT9UJoOhsBZNVI/s320/honeybutter.jpg" width="320" /></a></div><br />
Process in a food processor, starting with the nuts and salt (you want the salt to mix in evenly, this is integral-and add them in slowly. Slowly add in the dates, then everything else. Use measuring cups (of any size you like) to form round cakes. Frost (if you want):<br />
<br />
180 Ml (3/4 Cup) Dates (dried & pitted)<br />
60 Ml (1/4 Cup) Dried Mangoes<br />
120 Ml (1/2 Cup) Rice Milk<br />
60 Ml (1/4 Cup) Water<br />
60 Ml (1/4 Cup) raw Carob Powder<br />
4 Tbsp Virgin Coconut Oil<br />
1/2 Tsp Honey or Agave Nectar<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6bmJ4AuYl7H0G_5gl5B1s8zky1oJZ4jzk03oiW4FAamR2aCKoNo-PkSOg_jTzwQpIPfFcAYPd7PYWlnBuHvCGrfhyF6dJ0_95Mcrd1i29pcK9lD8sEZzZZ33TsHUs-RP2K0DhhdxUj8U/s1600/frosting.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6bmJ4AuYl7H0G_5gl5B1s8zky1oJZ4jzk03oiW4FAamR2aCKoNo-PkSOg_jTzwQpIPfFcAYPd7PYWlnBuHvCGrfhyF6dJ0_95Mcrd1i29pcK9lD8sEZzZZ33TsHUs-RP2K0DhhdxUj8U/s320/frosting.jpg" width="320" /></a></div><br />
Blend on high speed in your blender for several minutes, poking at the top of the mixture with a spatula repeatedly to make air pockets so that the entire mixture gets down to the blades. This takes a while to blend thoroughly but it is very worth it. Once it has a smooth, velvety consistency, frost those cakes...and enjoy! This also would taste great with bananas or strawberries. Mmmm.Tarantamomhttp://www.blogger.com/profile/14038862622865123986noreply@blogger.com0tag:blogger.com,1999:blog-8260189961365602761.post-51922888921243943182011-11-12T13:46:00.000-08:002011-11-12T14:25:20.556-08:00Garlic Spinach SoupMORE SOUP!? Yes. Great, unusual way to get your greens...<br />
<br />
3 Big Handfuls of Spinach or Baby Spinach<br />
6 Cherry Tomatoes<br />
4 Cloves of Organic (or small cloves of regular) Garlic<br />
1 Cube (vegan, yeast & gluten free, organic) Vegetable Stock<br />
1 3/4 Cups Warm Water<br />
3 Tbsp Nutritional Yeast<br />
2 Tbsp <a href="http://rawkinveg.blogspot.com/2011/10/basic-cashew-cheeze.html" target="_blank">Basic Cashew Cheeze</a><br />
1 Tbsp Sunflower Oil<br />
1 Tsp Black Pepper<br />
1/4 Tsp Onion Granules (or you may use fresh Onion)<br />
A couple squeezes of Fresh Lemon<br />
Pinch of Salt<br />
<br />
Blend on high speed until smooth & enjoy!Tarantamomhttp://www.blogger.com/profile/14038862622865123986noreply@blogger.com0tag:blogger.com,1999:blog-8260189961365602761.post-26634614954787076782011-11-11T13:28:00.000-08:002011-11-11T14:28:45.732-08:00Make Your Own Mini Green-za's!NOTE: THIS RECIPE REQUIRES A DEHYDRATOR.<br />
<br />
This is just plain old FUN! I like inspiring people to try healthier, raw options, and I know for me that was an issue of convenience for a long time. For a lot of you, an issue is that you have older kids who are not vegan/raw and convincing them to switch to a diet like this might be hard. So you might need some yummy, fun to eat finger-foods for the family. I've got one for you right here! A wonderful, truly green pizza. Now, this takes a while, so you're gonna have to put in some prep work beforehand...<br />
<br />
Crust:<br />
480 Ml (2 Cups) Milled Flax Seed<br />
360 Ml (1 1/2 Cups) Ground Almonds <br />
240 Ml + 1 Tsp Water<br />
2 Tbsp Olive Oil<br />
1 Tbsp Mixed Herbs (Or just equal parts Thyme and Oregano will do)<br />
1 Tbsp Basil<br />
1 Tbsp Nutritional Yeast<br />
1/2 Tbsp Rosemary<br />
1/4 Tbsp Local, Organic Honey<br />
A Couple Pinches of Salt<br />
<br />
Stir all ingredients in a bowl or, better yet, use your hands! Roll out into golf balls, smack in your hands to flatten to a little less than a quarter-inch thick and pop onto the dehydrator trays-dehydrate on 40 degrees C for about 7 hours. This is a lovely GF Italian herb bread and you can use it for anything, sandwiches too, whatever you like.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxCVQk9OJwFh5TDlI48ZHzJYp1h0KcnmM9g3VCiB_tN9h8bn98lTQhphY5F4mxHHgsvprt6YMjI8AzlOiG_9-QTl-xrATXK_KhlMHK3nD_yIzUkUD3NKJLlxsDpF7PB6X62UuRXflsTuA/s1600/greenpizza.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxCVQk9OJwFh5TDlI48ZHzJYp1h0KcnmM9g3VCiB_tN9h8bn98lTQhphY5F4mxHHgsvprt6YMjI8AzlOiG_9-QTl-xrATXK_KhlMHK3nD_yIzUkUD3NKJLlxsDpF7PB6X62UuRXflsTuA/s400/greenpizza.jpg" width="400" /></a>Green Cheeze (This is for you Ali-an easy Cheezy for my nut-allergic friend!):<br />
<br />
240 Ml (1 Cup) Pumpkin Seeds<br />
2 Tbsp Pine Nuts<br />
2 Tbsp Sunflower Oil<br />
1 Tbsp Rejuvelac (I make quinoa rejuvelac because it is gluten free)<br />
1 Clove Garlic<br />
1/4 to 1/2 tsp Fleur De Sel (or sea salt)<br />
Pinch of white or black pepper<br />
Pinch of ground mustardseed (optional)<br />
<br />
Soak the Pumpkin Seeds for about 4 hours or so. Drain and put in a food processor or a blender (but the food processor will work much better) and mix with all the other ingredients, stopping and stirring continuously until you have it well blended.<br />
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Once your crusts and cheeze are ready, put the cheeze in a bowl and the crusts on a plate. Slice up some organic cherry tomatoes onto another plate and you're ready to serve your make-your-own mini pizzas! These are AWESOME with <a href="http://rawkinveg.blogspot.com/2011/11/rawkin-raw-ranch-dip.html">My Rawkin' Raw Ranch Dip</a>. Pizza + Ranch, and it's all healthy and raw?! I must be joking, right? Nope. Give it a try for yourself. Out of this world, and tons of fun! I finished it off with some raw carob brownies, but those are for another time...Tarantamomhttp://www.blogger.com/profile/14038862622865123986noreply@blogger.com0tag:blogger.com,1999:blog-8260189961365602761.post-48713926801828158112011-11-10T14:55:00.000-08:002011-11-10T14:55:57.245-08:00Bold n' Spicy Veggie SoupI know. ANOTHER SOUP! Sorry. but I love them! They are low-cal, rich in flavour, cheap, easy and PACKED with veggie goodness and, SO flavourful. I'll let you in on a little secret...I...don't even like vegetables on their own! OK, I do, but not so much. It's boring. My taste buds have been ruined by the horrible standard of eating I once had. I long to be this forager who eats single ingredient meals, and just stuff my face full of naked spinach and broccoli, no dressings required day in and day out. However until that day comes, I shall blend my beautiful, precious vegetables into soups, smoothies, and so forth-and get their raw goodness in any form I can get it. I did something a little different for this soup, however, than my "routine"soup base and I am impressed with the results.<br />
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2 Large Organic Carrots (Use 2 Small to Regular Size "Normal" Carrots if Organic Absolutely Cannot Be Obtained)<br />
1 Large Organic Parsnip (Or 1 Small to Medium Size "Normal" Parsnip)<br />
2 Organic Celery Stalks<br />
2 Cups Vegetable Stock (You can make your own raw stock by googling how or you can just buy some organic, yeast & gluten free in the store and mix it with 1 1/2 cups of water like I did. Lazy, I know.)<br />
1 Big ripe Tomato<br />
2 Tbsp Extra Virgin Olive Oil<br />
2 1/2 Tbsp Nutritional Yeast<br />
3 Cloves raw garlic<br />
1 Tsp Black Pepper<br />
1/2 Tsp Fleur De Sel (or sea salt)<br />
1/4 Tsp Dill<br />
A few sprigs of fresh basil (optional)<br />
Pinch of ground mustard seed (optional)<br />
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Toss everything in the blender and...blend. Garnish with pine nuts if you like-they are delicious and like crutons in a savoury soup. Mm, mm mmmTarantamomhttp://www.blogger.com/profile/14038862622865123986noreply@blogger.com0tag:blogger.com,1999:blog-8260189961365602761.post-11405189315241802672011-11-10T12:05:00.000-08:002011-11-10T12:05:09.405-08:00Rawkin' Raw Ranch DipJUST like the real thing! I got the inspiration for this from<a href="http://therawtarian.com/raw-ranch-dressing-recipe/comment-page-1/#comment-74764" target="_blank">The Rawtarian's Raw Ranch Dressing Recipe</a>, but I made it my own because I prefer my ranch a little bit thicker, peppery and less "tart"/sour (or more sweet, whatever). So here is my version, which I hope you will like:<br />
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300 ml (1 1/4 cup) Cashews<br />
180 ml (About 3/4 Cup) Water<br />
2 1/2-3 Tbsp Lemon Juice<br />
40 ml (1/6 Cup) Unfiltered Apple Cider Vinegar<br />
80 ml (1/3 Cup) EVOO<br />
3 Tbsp Agave nectar<br />
3 Large Cloves Garlic<br />
3 Tsp Onion Granules<br />
1 Tsp Dill<br />
1 Tsp Fleur De Sel<br />
1/2 Tsp Black Pepperhh<br />
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Throw it all in the blender & mix on high speed. Add a little more water if you want it to be more of a salad dressing and less of a dip. Keep in the fridge in old syrup containers or hummous tubs (ect)-tastes fantastic with fresh veggies...cherry tomatoes & carrots...mmmm<br />
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</b></span></span>Tarantamomhttp://www.blogger.com/profile/14038862622865123986noreply@blogger.com0