Couscous Salad with Black Beans, Mushrooms and Corn

4 Servings

Ingredients

2 tablespoons extra-virgin olive oil
1 cup Israeli couscous
Coarse salt and ground pepper
1/2 pound cremini or button mushrooms, sliced
1/2-inch thick
1 small bunch scallions, white and green parts separated and thinly sliced
1 1/4 cups fresh corn kernels (from 2 ears corn)
1 can (15.5 ounces) black beans, rinsed and drained
2 tablespoons fresh lime juice
1 jalapeno (optional), thinly sliced
1 avocado, halved, pitted, peeled, and sliced


Directions 

Step 1
In a medium saucepan, heat 1 tablespoon oil over medium-high. Add couscous and cook, stirring constantly, until golden brown and fragrant, about 4 minutes. Add 1 1/2 cups water, season with salt, and bring to a boil. Reduce heat to low, cover, and simmer until liquid is absorbed and couscous is tender, about 15 minutes.

Step 2 Meanwhile, in a large skillet, heat 2 teaspoons oil over medium-high. Cook mushrooms, stirring occasionally, until golden brown, about 5 minutes. Season mushrooms with salt and pepper; transfer to a large bowl. Add 1 teaspoon oil to skillet. Cook scallion whites and corn, stirring occasionally, until scallions are soft and corn is browned, about 5 minutes. Season with salt and pepper and add to mushrooms.

Step 3 Add couscous, black beans, lime juice, jalapeno (if using), and scallion greens to mushroom mixture and toss to combine. Season to taste with salt and pepper. Divide among four bowls and top with avocado.

Asian Noodle Salad

2 Servings

Ingredients

8 ounces green beans, trimmed and cut into 2-inch pieces
6 ounces soba noodles
6 ounces tofu, cut into 1/2-inch cubes
3 tablespoons fresh lime juice
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
2 scallions, minced

Directions

1. In a large pot of boiling salted water, cook 8 ounces trimmed green beans, cut into 2-inch pieces, until crisp-tender, about 4 minutes. Use a slotted spoon to transfer to a colander. In same pot, cook 6 ounces soba noodles according to package instructions; drain well (do not rinse).

2. Meanwhile, cut 6 ounces firm silken tofu into 1/2-inch cubes; drain on paper towels. Place in a bowl. In another bowl, whisk together 3 tablespoons fresh lime juice, 2 tablespoons soy sauce, and 2 teaspoons toasted sesame oil. Pour half the dressing over tofu; toss gently to coat.

3. In a large bowl, toss remaining dressing with noodles, green beans, and 2 minced scallions. Sprinkle tofu on top. Let cool.

Quinoa and Corn Salad with Pumpkin Seeds

4 Servings

Ingredients
1/4 cup freshly squeezed lemon juice
1 teaspoon ground cumin
1 teaspoon chili powder
1 medium garlic clove minced or pressed
1/2 cup extra-virgin olive oil sea salt
1 1/2 cups quinoa thoroughly rinsed and drained (about 4 Cups cooked)
2 ears corn kernels cut from cob
1 medium red pepper cored, seeded, and diced
1 large cucumber peeled, halved lengthwise, seeded, and diced
3 scallions thinly sliced
1 large jalapeno pepper seeded and diced
1/4 cup roughly chopped fresh cilantro leaves
Sea salt
1 medium head red-leaf lettuce leaves separated, washed and dried, small inner leaves reserved for future use
2 ripe medium tomatoes cored and cut in thin wedges 1 ripe avocado pitted and thinly sliced 1 lime cut in wedges
1/4 cup pumpkin seeds toasted

Step 1
Bring 2 3/4 cups water to boil in a small saucepan and stir in the quinoa and some salt. Return to boil, reduce heat to simmer, cover, and cook until water is absorbed, about 15 minutes. Turn off heat, place corn kernels on top of quinoa, cover pan, and let stand for 5 minutes. Stir corn into quinoa, remove from pan, and spread out on baking sheet to cool for about 20 minutes.

Step 2
In a small bowl, whisk together lemon juice, cumin, chili powder, garlic, oil, and salt to taste; set aside.

Step 3
Place cooled quinoa and corn, red pepper, cucumber, scallions, jalapeno, and cilantro in large bowl. Add 1/2 cup dressing (or more to taste) and salt to taste; mix until combined.

Step 4
Place large lettuce leaves side by side in a circle around a large serving platter so the curly tops extend just beyond the platter rim. Mound quinoa salad in center.

Step 5
Arrange tomato, avocado, and lime around quinoa on top of leaves. Sprinkle pumpkin seeds over salad. Serve immediately or hold briefly at room temperature. Per serving: 643 calories; 17 g protein; 34 g fat; 76 g carb; 13 g fiber.

Sweet Potato and Black Bean Mexican Salad

4 Servings

Ingredients

2 large sweet potatoes, peeled and chopped
1 tablespoon olive oil Salt and pepper, to taste Romaine lettuce, chopped
1 (15 oz) black beans, rinsed and drained
1 large tomato, chopped
1 cup corn (fresh, frozen, or canned-rinsed and drained)
1 large avocado, sliced
1 cup chopped purple cabbage
1/2 cup chopped cilantro
1/4 cup chopped green onion Limes-for juicing over salad
Salsa or pico de gallo, if desired
Creamy Avocado Dressing, if desired

Directions 

Prep 00:15 Cook 00:35 Total 00:50

1. Preheat oven to 400 degrees F. Place the chopped sweet potatoes on a large baking sheet. Drizzle with olive oil and toss. Season with salt and black pepper, to taste.

2. Place sheet in the oven and roast for 20 minutes. Using a spatula, toss the sweet potatoes. Roast for an additional 15 minutes or until the sweet potatoes are tender. Remove from oven and set aside. Place chopped lettuce in a large bowl.

3. Top lettuce with roasted sweet potatoes, black beans, tomatoes, corn, avocado, purple cabbage, cilantro, and green onion. Squeeze fresh lime juice over the salad. Serve with salsa, pico de gallo or Creamy Avocado Dressing, if desired.

Note-I like to roast or grill the corn for the salad. This salad is very flexible. Feel free to add your favorite Mexican toppings to the mix. Don't use the avocado dressing if you need the salad to be vegan.

Baked Plantain ChipsSharePrint Collect

4 Servings
 
Ingredients

2 pounds plantains or green bananas, scored, peeled, and thinly sliced on the diagonal
1/4 cup vegetable oil
Coarse salt and ground pepper


Directions 

Step 1 Preheat oven to 350 degrees, with racks in upper and lower thirds.

Step 2 Divide plantains between two rimmed baking sheets. Toss with oil, then arrange in a single layer on sheets.

Step 3 Season with salt and pepper. Bake until golden and crisp, 30 to 35 minutes, rotating sheets and flipping plantains halfway through. Drain plantains on paper towels.

Mediterranean Crostini

5 Servings

Ingredients 
1 can (15 1/2 ounces) chickpeas, drained and rinsed
1/4 cup plus
2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 small garlic clove, minced
Coarse salt and freshly ground pepper
8 large pitted green olives, cut into 1/8-inch slivers
2 tablespoons finely diced celery, plus celery leaves for garnish
12 slices (1/3 inch thick) baguette, toasted


Directions

1. Make spread: In a food processor, combine chickpeas, 1/4 cup oil, lemon juice, and garlic. Pulse to form a smooth paste. Season with salt and pepper, and set aside.

2. Make relish: In a small bowl, combine 1 tablespoon oil, olives, and celery. Season with salt and pepper, and set aside.

3. Divide chickpea spread evenly among toasts, and top with olive relish. Drizzle with remaining tablespoon oil; season with pepper. Serve immediately, garnished with celery leaves.

Tomato-Basil Crostini

30 Servings

Ingredients

Simple Crostini Recipe
1 pint chopped grape or cherry tomatoes
1/2 cup chopped fresh basil leaves
1 tablespoon olive oil
1 teaspoon red-wine vinegar
Coarse salt and ground pepper


Directions

Prep 10 mins

Cook 20 mins

Total 30 mins

Step 1 In a bowl, combine tomatoes, basil leaves, olive oil, and red-wine vinegar;

Step 2 Season with salt and pepper.

Step 3 Top crostini with topping.

Spring Rolls with Carrot-Ginger Dipping Sauce

6 Servings

Ingredients
6 rice-paper wrappers
2 cups radish sprouts ( 1/2 ounce)
1 red beet, trimmed and thinly sliced crosswise
1 medium carrot, peeled and julienned
1 cucumber, julienned
1 red bell pepper, stem and seeds removed, julienned
3/4 cup coarsely grated daikon
3 medium carrots, peeled and coarsely chopped
1 small shallot, quartered
2 tablespoons coarsely grated peeled fresh ginger
1/4 cup rice-wine vinegar (not seasoned)
2 tablespoons low-sodium soy sauce
1/4 teaspoon toasted sesame oil
Pinch each of coarse salt and freshly ground pepper
1/4 cup vegetable oil
1/4 cup water

Directions

Step 1
Make the spring rolls: Soak one rice-paper wrapper in a large bowl of hot water until pliable. Transfer to a work surface. Place one-sixth of the sprouts, beet slices, carrot, cucumber, bell pepper, and daikon on the wrapper, towards the bottom. Fold ends in and roll tightly to enclose filling. Repeat with remaining ingredients to make 5 more rolls.

Step 2
Make the dipping sauce: Puree carrots, shallot, ginger, vinegar, soy sauce, sesame oil, salt, and pepper in a food processor until smooth. With machine running, add vegetable oil and then water through the feed tube in a slow, steady stream. Serve sauce with spring rolls.

Banana Avocado Dip with Plantain Chips

Servings
3

Ingredients

4 to 6 cups canola oil
2 green plantains, peeled, very thinly sliced
Coarse salt
1 very ripe banana
1 small ripe avocado,
peeled and pitted
2 teaspoons freshly squeezed lemon juice


Directions

Step 1
Place oil in a 3-quart saucepan over medium-high heat. Attach a deep-fry thermometer to side of pan, and heat oil to 380 degrees. Carefully drop plantain slices into oil one at a time. Cook in batches until golden brown.

Step 2
Transfer to paper towels with a slotted spoon; let drain while finishing batches. (Adjust heat to keep temperature constant, if necessary, during cooking.) Sprinkle with salt; set aside.

Step 3
Make dip: Place banana, avocado, and lemon juice in bowl; mash with fork. Season with salt; serve with plantain chips.

Chocolate-Covered Bananas

Ingredients

8 ounces semisweet chocolate,
chopped 6 popsicle sticks or wooden skewers
2 bananas, peeled and cut crosswise into thirds
1/3 cup coarsely
chopped salted peanuts

Directions 

Prep  20 mins

Cook 20 mins

Total 40 mins


Step 1
Place chocolate in a heatproof bowl set over (not in) a pan of gently simmering water. Stir just until melted.

Step 2
Line a baking sheet with waxed paper. Insert a popsicle stick in one end of each banana piece. Dip banana, one piece at a time, in chocolate, spooning on additional chocolate to cover.

Step 3
Sprinkle each banana with peanuts, and set on prepared baking sheet. Refrigerate until chocolate is firm, 20 minutes, or up to 3 days.

Easy Vegan Oatmeal Waffles

Recipe type: Breakfast

Serves: 6-8

Ingredients

• 6 cups quick oats (Use gluten-free oats, if needed)
• ¼ cup raw cashews (soaked in warm water, if you don't have a high-speed blender)
• 1 cup cornmeal
• 2 teaspoons salt
• 2 tablespoons flax meal
• 2 tablespoons sunflower oil (or oil of your choice, optional)
• 10 cups very hot water (divided)

Instructions

1. In a clean/dry blender, blend dry oats up into a coarse flour. You may need to divide oats into 2-3 batches. Place coarse oat flour into large mixing bowl.
2. Preheat waffle iron.
3. Blend raw cashews up with 2 cups water. Pour cashew mixture, along with cornmeal, salt, flax, and oil into your large mixing bowl.
4. Now add your remaining 8 cups of water. You may start by adding only 6 cups, and add 2 more cups later as your batter sits and thickens. Your batter will seem WAY to runny and watery. Carefully pour it onto your waffle iron, and you will be amazed by how quickly it thickens up and becomes crispy. You don't want this batter to be as thick as traditional waffle batter, as your waffles will turn out too dense. As the oatmeal flour reacts with the hot water, your batter will gradually thicken.
5. Cook waffles according to instructions on your waffle iron, or until the tops are golden and crispy. This may take more time than your waffle-iron timer indicates. My waffle-iron required about 10 minutes took the waffles all the way through.

Notes

This recipe is designed for traditional waffle irons, not Belgian waffle irons. I've not tried this recipe on my Belgian iron, but I'm guessing your waffles may turn out really goopy on the inside, or at least need to be cooked much longer than usual.

Vegan Coconut Raspberry Ice Cream

 

Yield: About 1 quart

Prep Time: 5 minutes

Ice cream made with coconut milk, sugar, vanilla, and raspberries. 

You only need 4 ingredients to make this creamy and dreamy vegan ice cream!

Ingredients:

2 (13.66 oz) cans chilled Thai coconut milk
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup raspberries (fresh or frozen)

directions:

1. Place the coconut milk, sugar, and vanilla in a blender. Blend until combined, about 30 seconds.

2. Freeze using an ice cream maker, according to manufacture's instructions. During the last few minutes of churning, add in the raspberries. You can serve immediately for a soft serve texture or you can place the ice cream in a container and freeze for a firmer texture.

Note-I place the cans of coconut milk in the fridge the night before or a few hours before I make the ice cream. If you don't have chilled coconut milk, you can always place the ice cream mixture in the fridge for 30 minutes before churning up the ice cream. I like Thai coconut milk, you can find it in the Asian aisle at most grocery stores.

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Raw Coconut Yogurt

THIS RECIPE IS : Dairy FreeRawVegan

INGREDIENTS

2 cups coconut meat (approximately the meat from two young coconuts)
coconut water as need to reach desired consistency (approximately one cup)
1 teaspoon powdered probiotics
1 tsp vanilla bean powder or scrape the seeds from a vanilla bean fresh or frozen raspberries


PREPARATION

1. Scoop coconut meat from young coconut and add to blender with coconut water (starting with about 1/2 a cup)

2. Blend until smooth and add more water if necessary.

3. Stir in probiotics and vanilla bean powder.

4. Place in a covered bowl and dehydrate at 105 degrees F about 8-10 hours. This is a fermentation process, allowing the yogurt to develop those probiotics. If you do not have a dehydrator, simply store in a warm, dark, dry place for 8-10 hours. Keep chilled until ready to use.

5. Stir in raspberries just before serving.

Raw Orange and Blueberry “Cheesecake”

THIS RECIPE IS : Dairy FreeRawVegan

INGREDIENTS 

Crust 

2 cups raw nuts
1 cup dates or raisins
pinch of salt


Orange Cheesecake

3 cups cashews
3/4 cup fresh orange juice
1/2 cup agave/maple syrup
1/2 cup melted coconut oil
juice of one lemon
zest of all the oranges juiced
pinch of salt


Blueberry Layer 

2 cups organic blueberries (I used frozen)
1/4 cup of the orange cheesecake mixture

PREPARATION

1. To make the crust: process the nuts and dates/raisins in your food processor until the nuts have become crumbs and the mixture sticks together when you press it. Press into the bottom of a spring-form pan and put in the fridge.

2.. To make the orange cheesecake: blend all ingredients (except orange zest) in your high speed blender until very smooth, then add in the orange zest with a spoon. Reserve 1/4 cup of this mixture for the blueberry topping – pour the rest onto your crust and put in the freezer.

3. To make the blueberry layer: blend the blueberries and the 1/4 cup of cheesecake mixture in your food processor or blender until creamy but still with small pieces of blueberry for texture. Spread this over your cheesecake and keep in the freezer or fridge overnight. If you can wait a day – this is best after 2 days (and not frozen, of course) enjoy with sliced oranges and blueberries!

Raw Chocolate Chunk Cheesecake with Peanut Butter and Coconut

THIS RECIPE IS : Dairy FreeRawVegan
INGREDIENTS 

Crust
1 cup oats (or buckwheat if you want it GF)
1 cup dates Cheesecake
2 or more bananas
1/4 cup melted coconut oil
2 cups cashews
1 1/2 cups dates
1/4 cup liquid sweetener, like maple syrup, if desired
Beans from one vanilla pod (or 1 teaspoon vanilla extract)
Water, as needed
1/4 cup cacao or carob powder

Topping

3 tablespoons raw chocolate
3 tablespoons raw peanut butter (or you can use regular – it’s up to you)


PREPARATION

Crust

Process the oats (or buckwheat) and dates until they stick together. Press into the bottom of a spring form pan and put in the fridge. Cheesecake Blend all ingredients – EXCEPT cacao or carob – until very smooth. Add as little water as possible to keep your cheesecake creamy. If you don’t want to add any water, use some liquid sweetener or another banana. Now take out half the batter and put in a bowl. Add the cacao or carob in the remaining batter that is still in your blender and blend until it’s incorporated. Now spread the vanilla layer and the chocolate layers on your crust, alternating a few times. Set in the freezer overnight and then drizzle with peanut butter and chocolate the next day. Enjoy!

Raw Double Chocolate Cherry Cheesecake

THIS RECIPE IS : Dairy FreeKid-FriendlyRawVegan

INGREDIENTS 

Crust

1 ¾ cups raw walnuts or almonds
½ cup raw cacao nibs
1/8 teaspoon Himalayan crystal salt
¾ teaspoon cherry extract
1 tablespoon raw chocolate powder
¾ cup raisins

Filling

3 cups raw cashews (soak them 1-2 hours, and then strain)
1/3 cup raw agave nectar
6 dates, pitted
½ cup fresh lemon juice
¼ cup water
2 teaspoons cherry extract
1 cup coconut oil
¾ cup raw chocolate powder

Coulis

1 bag frozen cherries, thawed (or any berries)
¼ cup raw agave nectar
dash fresh lemon juice
pinch cinnamon


PREPARATION 

Crust

1. Grind the nuts, cacao nibs, and salt in a food processor, fitted with the “S” blade, until coarsely ground.

2. Add the cherry extract and chocolate powder and pulse to thoroughly combine.

3. Add the raisins and process until the mixture sticks together when gently pressed between your fingers.

4. Press into the bottom of an 8 or 9-inch round spring form pan.

Filling

1. Using a food processor, fitted with the “S” blade, process the cashews, agave, dates, lemon juice, and water until creamy. (This could take 3-5 minutes.) You might need to stop and scrape down the sides a couple of times.

2. Add the cherry extract, coconut oil, and chocolate powder and process until creamy. Pour the filling into the spring form pan and refrigerate until it sets.

Raw Mini Chocolate Cream Cakes

THIS RECIPE IS : Kid-Friendly Raw Vegan

SERVES
12 mini cake or a large 9 inch cake

COOK TIME
10

INGREDIENTS

Pecan chocolate crust
1 cup pecan meal (just ground up pecans, can use any nut meal of liking)
3-4 medjool dates (or 2-3 tbsp maple syrup)
1/2 cup cacao powder (cocoa powder)
pinch sea salt
1 teaspoon vanilla

Chocolate filling

2 cups cashew, pieces
1/2 cup coconut oil, liquid
1/2 cup maple syrup ( or may use agave nectar)
1/2 cup water
2 teaspoons vanilla
3/4 cup raw cacao powder (or cocoa powder)

Optional toppings

crushed pecans chocolate sauce


PREPARATION

Pecan chocolate crust

1. Place all ingredients into a food processor (can do in a blender) and pulse till combined. you want the crust to slightly stick together.

2. Grab your mini cheesecake pan and scoop your pecan chocolate crust into your pan. press down with fingers to firmly place the crust into pan.

3. Set aside as you make your filling.

Chocolate filling

1. Soak cashews for about 10- 15 minutes (optional) then rinse well. place cashews into blender with maple syrup, vanilla, and water. blend for a little bit to get it creamy.

2. Next add in your cacao powder and coconut oil. blend till creamy. you may have to scrape down the sides a few times. just keep blending till it is nice and smooth.

3. **we like our chocolate cream cake on the rich chocolate not too sweet side, you may add in a little bit more sweetness if desired.

4. Once chocolate filling is blended begin scooping your filling into your mini cheesecake pans. fill them to the top. set the chocolate cream cakes into your freezer to set for a few hours before removing from pan.

Raw Strawberry Chocolate Coconut Pie

THIS RECIPE IS : Dairy FreeRawVegan

INGREDIENTS 

Macadamia 

crust
1 cup macadamia nuts
2 cups shredded dry coconut
2 T coconut oil
3-4 T maple syrup

Chocolate layer

1/2 cup maple syrup
3/4 cup cacao powder
1/3 cup coconut oil
1/4 cup water, added slowly

Strawberries

5-10 strawberries, de-stemmed and sliced

Coconut cream topping

2 whole young coconuts, meat only
½ cup coconut oil
1/4 cup maple syrup
coconut water (if needed)
2 grinds of sea salt
½ tsp Vanilla Extract (or seeds from 1/2 vanilla bean)

Optional toppings

1 can coconut milk (in the fridge overnight)
1 cup coconut flakes

PREPARATION

1. Process your crust ingredients in a food processor until sticky but still chunky. Dump onto your pan (I used a tart pan) and press down until firm. It should be crumbly but also sticky enough to hold. Set aside on the counter.

2. For the chocolate layer, blend all ingredients in a food processor until smooth, adding water slowly as needed (don’t over water). Spread on top of the crust and put in the fridge for an hour (or so) until set.

3. Slice all your strawberries and layer them over the chocolate layer. Any leftovers can be folded into the coconut cream topping.

4. Blend the ingredients in a blender until smooth. (add coconut water if needed, 1 T at a time) Pour filling into a bowl and fold in the remaining strawberry slices. Pour over the chocolate and smooth out.

5. Leave the can in the fridge overnight. The next day open the can and scoop out the hardened cream. Leave the liquid for another use. I mixed the cream in a KitchenAid mixer with a couple tablespoons of maple syrup and an 1/8th of a teaspoon of seeds from a vanilla bean. Spread over the top of the pie and sprinkle the flakes over the top.

6. Let the whole pie chill until you’re ready to serve.

Raw Carrot-Orange Cupcakes

THIS RECIPE IS : Dairy FreeKid-FriendlyRawVegan

INGREDIENTS 

Base
2-3 cups of finely shredded carrots
1 cup of medjool dates
1 cup of walnuts
1 tablespoon vanilla extract
Zest of one lemon
Zest of one orange
Juice of half a lemon
Juice of half an orange
Pinch of salt

Icing 

2 cups soaked cashews

Juice of one lemon

1 tablespoon vanilla extract
2 tablespoon of coconut oil
4 -5 medjool dates

PREPARATION

1. Use a food processor to mix all the base ingredients.

2. Mix the ingredients for the icing in the blender.

3. Fill the cupcakes holders with the base and put the icing on top of each cupcake.

4. Save them in the freezer for a few hours.

Blueberry Strawberry Banana Ice Cream Cake

THIS RECIPE IS :Dairy FreeRawVegan

INGREDIENTS

10 strawberries for outside, cut in half

Vanilla ice cream cake layer

 2 cups cashews
2 bananas 1 cup dates
1/4 cup melted coconut oil Seeds from
1/2 vanilla pod (or 1/2 teaspoons vanilla extract)
Vegan milk or coconut water, as needed

Berry layer

1 cup frozen blueberries
1 cup frozen strawberries
1 cup fave vegan milk or coconut water, use as needed
1 cup dates, walnuts or another banana

PREPARATION

1. To make the first layer: place the halved strawberries around the edge of a spring form pan. Set aside. Now blend all the vanilla ice cream cake ingredients together until smooth, adding as little vegan milk or coconut water as possible (I used about 1/4 cup?). Spread into the bottom of the pan, this should press the berries to the inner edge. Put in the freezer.

2. To make the berry layer: blend it all up until smooth. Carefully spread over top of the vanilla ice cream cake layer and put in the freezer for about 2 or 3 hours, until it’s set. Then cut and serve with other berries! Let it soften a little before eating, because it makes it creamier.

Vegan Ginger Chocolate Cups with Sesame-Cashew Butter and Caramel

THIS RECIPE IS :Dairy FreeRawVegan

SERVES
9

INGREDIENTS

Ginger dark chocolate
1 cup dates, soaked in just enough water to cover them
1/4 cup melted coconut oil
1/4 cup cacao
1/2 teaspoon vanilla bean powder
1/4 teaspoon ginger powder (or 1 teaspoon shaved ginger root)
1/8 teaspoon salt

Sesame-cashew butter
1/2 cup tahini (sesame seed butter)
1 cup raw cashews

Raw caramel
1 cup dates, soaked in water for few minutes
1/4 cup agave/maple syrup
1 teaspoon vanilla
1 teaspoon salt
1/4 cup melted coconut oil

PREPARATION

Chocolate

Blend all ingredients (including the soak water from the dates) until smooth. you may need to add some more water if it’s too thick. you could also add a liquid sweetener. set aside in a bowl. Nut Butter Blend together the tahini and cashews until smooth. set aside in a bowl.

Caramel 

Blend all ingredients until smooth. and set it aside in a bowl.

Assembly 

1. Cover the inside of lined cupcake tins with half of the chocolate.

2. Put in the freezer for 10-20 minutes until hardened.

3. Put in a layer of sesame-cashew butter, then a dollop of caramel. put back in freezer for 10 minutes.

4. Then cover the top with another layer of nut butter and then chocolate. let them set in the freezer overnight, somehow they are better the next day.

The Ultimate Mixed Berries Raw Pie

THIS RECIPE IS : Dairy FreeRawVegan

SERVES 
6

INGREDIENTS 

For the base 
1 cup soaked & peeled almonds
1 1/2 cup raw cashews
1/3 cup liquid sweetener (agave or honey)
1/4 teaspoon of salt

For the filling

1-2 cups home made blueberry jam
1 can coconut milk/cream
1/3 vanilla bean
4 teaspoons sugar
1 cup mixed berries

PREPARATION

For the base

1. Soak the almonds for 24 hours and peel them if you want white pie base.

2. Pour everything in the food processor and blend for 1-2 minutes, until it starts sticking together and form a ball.

3. If your sweetener is not liquid, add a little bit of water.

4. Divide the dough into 6 equal pieces for 5″ | 13 cm pie forms.

5. Place plastic foil in the pie forms, wet your hands and spread the dough in the forms.

6. Dehydrate for 18 hours at 115°F / 46°C.

7. At some point remove the base from the pie forms to dehydrate it evenly, I did it after 12 hours to make sure it’s hard enough and won’t collapse. For the filling My personal advice for the jam is to use the vegan cooked version of it, it’s just too good to skip. But if you want to keep it all raw, dehydrate your jam with the base. Both recipes are here. You can beat it with your food processor, but do it at least for 3-4 minutes. I whipped it for only 2 and it’s a bit too liquid. Also it will help if you place the bowl for 1-2 hours in the fridge before and after whipping the cream. Assembling Spread the jam on the base, do it carefully using 2 spoons. Add the whipped cream on top. Top with fresh berries. Enjoy the raw pie moderately. It’s addictive.

Almost Raw Panna Cotta Cream

THIS RECIPE IS : Dairy FreeRawVegan

SERVES
4

COOK TIME
15

INGREDIENTS

1 can coconut cream, 400 ml
2 tablespoons agar-agar powder
1/4 vanilla bean
1/2 cup honey or agave
1 cup blackberries and raspberries
a pinch of salt


PREPARATION

1. Heat 8 tablespoons water and agar-agar*, bring it to a boil and simmer for 1-2 minutes*

2. Combine the coconut creme, the sweetener**, agar and vanilla in the blender and mix until puffy and creamy

3. Pour some of the fruits in the cups and add the creme on top

4. Chill in the fridge for couple of hours Garnish with the rest of the fruits and serve cold.


For the decoration

1. Heat 12 teaspoons water and 3 teaspoons agar-agar
2. Bring it to a boil and simmer for 1-2 minutes
3. Remove from the heat, add the sweetener and mix well
4. Place one fruit in each mini cupcake wrapper and pour the mixture on top
5. Chill for couple of hours, remove the paper wrapper and decorate the cups with the jelly.


NOTES

Agar-agar needs to be heated to unlock it’s binding power. Use 4 tablespoons of water for each tablespoon agar-agar. Don’t heat the coconut creme or it will change it’s color from white to light brown.

If you are using hardened raw honey, add it first to the warm water and agar to melt it a little bit and mix well, then add the rest of the ingredients.

Raw Vegan Chocolate Mousse

THIS RECIPE IS :Dairy FreeKid-FriendlyRawVegan

INGREDIENTS
1 fresh coconut (water/meat)
1 cup avocado
1 frozen banana, large
2 tablespoons cacao powder
1 teaspoon vanilla extract
1 teaspoon maca powder
4 Ice blocks


PREPARATION

1. Blend all ingredients in a high speed blender.
2. Garnish grated chocolate & cacao nibs

Raw Coconut Mango Tarts with Figs, Walnuts, Cinnamon, and Ginger

THIS RECIPE IS :Dairy FreeRawVegan

INGREDIENTS

Tart crust

1/2 cup walnuts
1 cup dried figs
1 teaspoon cinnamon
1 teaspoon grated ginger
1 cup coconut flakes

Filling

1 or 2 mangoes, peeled sliced in strips
Cinnamon and ginger powder
Coconut flakes


PREPARATION

1. Pulse coconut and walnuts together in your food processor until they become crumbs.

2. Add the rest of the ingredients and process until it stick together.

3. Press into tart tins lined with coconut oil and put in the fridge to set for about an hour.

4. Take them out of the molds and fill with mango slices, dusting the tops with cinnamon and ginger and sprinkling with coconut. Enjoy!

Hearty Raw Chocolate Ganache

THIS RECIPE IS :Dairy FreeKid-FriendlyVegan

SERVES
4
COOK TIME
30

INGREDIENTS

2 cups soaked cashews
2 tablespoons honey or agave
orange zest
2 raw chocolate bars


PREPARATION

1. Soak the cashews for 1-10 hours.

2. Melt the first chocolate bar in a water bath.

3. Blend the cashews with the sweetener and orange zest until nice and creamy.

4.  Add the melted chocolate and mix well. Pour in molds and keep in the fridge.

5. It will need between 1-2 hours to set. Remove from the molds, melt the other chocolate and pour it over.

6. Place in the fridge for another 30-60 minutes and serve cold.

7. Preferably with a ball of raw ice cream on the side.


NOTES Chocolate hints. You have two options here – to buy raw one from the store or to make your own raw chocolate following my recipe here. I did both and the second one looked much more better, it’s actually the one you see in the photo. I just picked the wrong raw chocolate from the store, it was too bitter and when I melted it looked like it has nuts in it… not the smooth shiny chocolate I needed. So I through it out and made my own chocolate. The hint is if you decide to go for the store chocolate – pick wisely and skip the ones that have nuts in the ingredients list.

Almond Cacao Cookies with Salted Maca Caramel [Raw Vegan]

THIS RECIPE IS :Dairy FreeRawVegan

INGREDIENTS 

For the Almond Cacao Cookies

1 cup almonds
1 cup dates
2 heaping tablespoons cacao powder
1 teaspoon vanilla extract

For the Salted Maca Caramel

1 cup dates
2 tablespoons maca powder
Himalayan pink crystal salt, to taste
3/4 cup water, more or less as needed

For the Topping (optional)

Pecan halves, walnut halves and/or almonds


PREPARATION For the Caramel

1. Blend all the ingredients until smooth and thick like whipped cream.

2. Put this in the fridge for about 2 hours.


For the Cookies

1. Pulse the almonds into flour in a food processor, then add the rest of the ingredients and pulse until it all sticks together.

2. Press into the bottom of a lined baking pan and put in the fridge until firm.

3. Use a cookie cutter to make your cookies, then scoop a spoonful of caramel on top of each one.

4. Press a walnut, almond or pecan onto the dollop of caramel.

5. Refrigerate overnight or at least for a few hours.

Raw Vegan Three Kings Cake

THIS RECIPE IS :Dairy FreeVegan

INGREDIENTS 

For the dough 

1 ½ cups almond meal
1/2 cup cashew flour
1/2 cup buckwheat flour
2 tablespoons raw almond butter
5 medjool dates
1/4 cup water
Juice of 1 lemon
Zest of one lemon
est of one orange
1 tablespoon vanilla extract
Pinch of salt

For the filling (praline)

4 tablespoons hazelnut butter
1 tablespoon agave or maple syrup

Garnish (candied fruit)

Coconut flour or shredded coconut
Agave or maple syrup
1 kiwi
1 orange
Raspberries
Physalis fruit (optional)


PREPARATION

1. Cut the fruit into slices and in a bowl cover them with agave or maple syrup. Dehydrate them  for 1 hour at 115 Fº.

2. Place the ingredients for the dough in the food processor and pulse until well combined. If the dough is too dry, add a little bit more water until desired consistency.

3.Preserve the dough in the fridge for 15-20 minutes.

4. For the filling, mix the hazelnut butter with your desired sweetener.

5. When the dough is firm, remove from the refrigerator and roll it out with a rolling pin to 1/4 inch thickness, forming a rectangle. Use coconut flour when working with the dough so it doesn’t stick to the table.

6. Then, extend a thin layer of praline over the rectangular surface and roll the dough like a newspaper to obtain a cylinder.  Then connect the ends of the cylinder to create a big circle, like a donut.

7. When fruits are dehydrated, place them on top of the cake and sprinkle coconut flour or grated coconut on top to decorate.

Raw Vegan Strawberry Banana Cream Cake

THIS RECIPE IS :Dairy FreeRawVegan

INGREDIENTS

Pink filling
3 bananas
2 cups frozen strawberries (or other berries)
1-3 tablespoons coconut oil (optional but it will make it creamier) Cream exterior
2 cups cashews
2 cup dates
1 peeled orange
2 tablespoons melted coconut oil Water, as needed

PREPARATION

Pink filling

1. Put the bananas in your blender, followed by the frozen berries and blend until smooth.

2. Spread evenly into a spring form pan, this pan should be slightly smaller than the second one you will use. 

3. I have an adjustable one so I simply made it smaller for this layer, then widened it for the second part.

4. If you don’t have either of those options, don’t worry.

5. The bottom part can be pink and you can just add the cream layer on top. Freeze until solid.


Cream layer

1. Blend all ingredients until smooth, adding as LITTLE water possible, if you need any at all. The less water you use, the creamier it will be.

2. Using a larger-sized spring form pan, place the frozen pink layer inside and then spread the cashew cream layer around the sides and top. Or you can use the same pan and spread it on top.

3. Freeze until solid and then garnish, slice and enjoy! Store in the freezer.

Raw Vegan Pumpkin Mini Cheesecakes

THIS RECIPE IS :Dairy FreeGluten FreeRawSugar Free / Low SugarVegan

INGREDIENTS 

 For the crust 

2 cups organic pecans
7 organic medjool dates
2 tablespoons organic coconut oil (melted/liquid)
1/2 teaspoon pink himalayan salt For the filling
1 can organic pumpkin (Farmer’s Market with BPA-free can)
2 cups organic cashews
4 tablespoons organic coconut oil (melted/liquid)
1/4 cup organic liquid sweetener (ex. maple syrup, raw honey, etc)
1/2 teaspoon organic vanilla extract 2 teaspoons organic ginger
1 1/4 teaspoon organic nutmeg 1/4 teaspoon pink himalayan salt

PREPARATION

Prepare the crust

1. Put all ingredients for the crust in a food processor and process until well combined and crumbly.

2. Put (2) tablespoons of the crust mixture into each of the mini-cheesecake holders and save any remaining crumbs for garnish.

3. Press the crumb mixture very firmly into the mini-cheesecake holders and put in the freezer while you prepare the filling.

Prepare the filling

1. Put all ingredients for the filling into a Vitamix and blend well until smooth and creamy.

2. Fill each mini-cheesecake holder to the top with the filling mixture.

3. Return to the freezer for approximately (1) hour or until hard and firm.


Assemble 

1. Remove from the freezer about 10 -15 minutes before serving so they can thaw slightly.

2. Store in freezer because they will get soft and lose their shape if left out at room temperature.


Optional: Add a dollop of homemade whipped coconut cream and/or sprinkle leftover crust mixture on the top.

Raw Vegan Tiramisu With Vanilla Cream & Coffee Ladyfingers

THIS RECIPE IS :Dairy FreeRawVegan

INGREDIENTS

Crust

1 cup oats or walnuts
1 cup raisins
2 tablespoons cold-pressed coffee


Ladyfingers

1 cup oats
1 cup dates Pinch of salt
1 teaspoon vanilla extract
2 tablespoons cold-pressed coffee


Vanilla cream

2 cups pine nuts or macadamia nuts
2 cups water, as needed 1/4 cup liquid coconut oil
3 tablespoons coconut nectar
1 tablespoon vanilla extract
3 teaspoons soy lecithin (optional, but recommended to thicken the mixture)


  PREPARATION

 1. To make the crust: process the oats or walnuts into flour in a food processor. Add the raisins and coffee and process until it forms a ball. Press evenly into the bottom of a lined bread pan. Set in the fridge.

 2. To make the ladyfingers: process the oats into flour in a food processor then combine the rest of the ingredients in a food processor until they begin to stick together. Form into rectangular cookies (ladyfingers) that will fit into your baking pan. Dehydrate for 1-2 hours on each side, or use your oven at its lowest temperature.

 3. To make the vanilla cream: blend all the ingredients until smooth and thick, like pudding, adding liquid as needed. Spread half this mixture onto your crust, then place your lady fingers close beside each other on top of the vanilla cream. Carefully spread on the rest of the vanilla cream and set in the fridge or freezer for at least 24 hours.

 4.When ready to serve: gently take the tiramisu out of the pan, dust with cacao powder, and slice into squares with a sharp knife.


  NOTES Steep roasted coffee beans in water overnight, strain, and use the liquid.

Raw Strawberry Creme Chocolate Truffles

THIS RECIPE IS : Dairy Free RawVegan 

 INGREDIENTS 


For the chocolate 

 1 cup organic coconut oil (melted/liquid)
 1/2 cup organic raw cacao powder
 1/4 cup organic maple syrup (or organic raw agave nectar) 


For the creme filling 

 1/2 cup organic cashew butter
 1 1/2 cup strawberries (fresh or thawed) 
 1/2 cup organic coconut oil 1/4 teaspoon pink himalayan salt 
 1 – 2 tablespoon organic maple syrup (or organic raw agave nectar) 
 1/2 lemon (juiced)
 1/2 teaspoon organic vanilla extract 



PREPARATION 

1. Add all the ingredients for the creme filling in a food processor and process until smooth and creamy. 

2. Put all the ingredients for the chocolate topping in a medium sized bowl and stir until well combined. 

3. Using a chocolate mold or ice cube tray, spoon a tablespoon of chocolate topping into each mold.

4. Add a tablespoon of the creme filling on top of the bottom chocolate layer (see Tip #1 below for another option). 

5. Add another tablespoon of chocolate topping on top of the creme filling (see Tip #1 below for another option).

6. Put in the freezer for approximately 20 – 30 minutes or until hardened (see Tip #1 below for another option). 

7. Remove and leave out on the counter for a few minutes before removing from the mold/ice cube tray and eating. 

8. Keep in freezer until you are ready to eat because they will soften at room temperature. Enjoy! 


NOTES If you want them to be "pretty" without the strawberry creme showing through the bottom and have a solid chocolate appearance on the exterior, follow these instructions: 

 After you pour the bottom layer of chocolate, put them in the freezer for about 10 - 15 minutes or until the chocolate hardens. 

Then pour the strawberry creme center on top and put it back in the freezer for 10 - 15 minutes or until it hardens.

 Then pour the top layer of chocolate and return them to the freezer for another 10 - 15 minutes.