viakajsaisteka:

Decadent Raw Vegan Tiramisu with Coffee Ladyfingers
Raw desserts typically can wow even the skeptics, and this raw vegan tiramisu is no exception. Try this take on a classic, elegant dessert.
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
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.
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.
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.
When ready to serve: gently take the tiramisu out of the pan, dust with cacao powder, and slice into squares with a sharp knife.

viakajsaisteka:

Decadent Raw Vegan Tiramisu with Coffee Ladyfingers

Raw desserts typically can wow even the skeptics, and this raw vegan tiramisu is no exception. Try this take on a classic, elegant dessert.

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.

(via earthshinefairy)

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Tofu Scramble Breakfast Burrito
This recipe uses a 1.5- to 2-quart slow cooker
INGREDIENTS: 
 1½ cups cooked or 1 15-oz can black beans, 
 rinsed and drained
 7 oz tofu, crumbled (no need to press)
 2 Tbsp sautéed diced onions (you can use raw 
 onions, but the onion flavor won’t meld in as well)
 2 Tbsp green pepper, minced
 ¾ cup water
 ½ tsp ground turmeric
 ¼ tsp ground cumin
 ¼ tsp chili powder
 ¼ tsp smoked paprika
 salt and pepper, to taste
 4 gluten free wraps

Directions
THE NIGHT BEFORE: 
Add all of the ingredients listed from black beans through smoked paprika and cook on low for 7 to 9 hours.
IN THE MORNING:  
Taste and add salt and pepper if necessary.
If your tortillas are stiff, put them one at a time over the mixture in the slow cooker and steam them into submission. 
Spoon ¼ of the mixture onto the tortillas. 
Add any extras you’d like, roll up and serve.

 
Source

Tofu Scramble Breakfast Burrito

This recipe uses a 1.5- to 2-quart slow cooker

INGREDIENTS: 

  •  1½ cups cooked or 1 15-oz can black beans, 
  •  rinsed and drained
  •  7 oz tofu, crumbled (no need to press)
  •  2 Tbsp sautéed diced onions (you can use raw 
  •  onions, but the onion flavor won’t meld in as well)
  •  2 Tbsp green pepper, minced
  •  ¾ cup water
  •  ½ tsp ground turmeric
  •  ¼ tsp ground cumin
  •  ¼ tsp chili powder
  •  ¼ tsp smoked paprika
  •  salt and pepper, to taste
  •  4 gluten free wraps

Directions

THE NIGHT BEFORE: 

  1. Add all of the ingredients listed from black beans through smoked paprika and cook on low for 7 to 9 hours.

IN THE MORNING:  

  1. Taste and add salt and pepper if necessary.
  2. If your tortillas are stiff, put them one at a time over the mixture in the slow cooker and steam them into submission. 
  3. Spoon ¼ of the mixture onto the tortillas.
  4. Add any extras you’d like, roll up and serve.

 

Source

Zucchini Tian
Ingredients:
2 large onions, sliced
2 T olive oil
10 garlic cloves, roughly chopped
4 large tomatoes, diced
1 small Lemon - zest and 1 T juice
2 tsp cumin seeds ( whole)
1 tsp ground coriander
1/2 tsp kosher salt, plus more for sprinkling
cracked pepper
2 lbs zucchini or summer squash- sliced into 1/4 inch disks
1/4 C chopped Italian parsley
Instructions:
In a large heavy bottomed, oven proof skillet ( cast iron works great), heat olive oil until hot on medium heat. 
Add onions and saute for 20 minutes, stirring occasionally until golden brown. 
Add garlic, stirring more frequently, until garlic is lightly browned. Turn heat to med- low and add diced tomatoes, lemon zest and lemon juice, salt, pepper and spices. 
Simmer on low until tomatoes cook down a little, about 5 minutes. This will seem like a fairly “dry” tomato sauce, but remember, zucchini will release their liquids in while baking. 
Remove all but 1/3 of the rustic tomato sauce, placing 2/3 in a separate bowl. Spread the remaining tomato sauce ( about 1/2 C) evenly on the bottom of the pan. 
Place one single layer of zucchini in slighty overlapping concentric circles. Sprinkle with a pinch of kosher salt and pepper. 
Spread another third of the rustic tomato sauce over the zucchini, as evenly as possible. It won’t seem like a lot, but don’t worry. 
Add the second final layer of slightly overlapping zucchini. 
Sprinkle with salt, pepper and the rest of the tomato sauce. Cover with foil. Place in 350 F oven for 45 minutes. 
Uncover and give a good shake, and bake uncovered for additional 20 minutes. 
Let stand 15 minutes before serving. Sprinkle with parsley and a give a drizzle of olive oil. 


Source

Zucchini Tian

Ingredients:

  • 2 large onions, sliced
  • 2 T olive oil
  • 10 garlic cloves, roughly chopped
  • 4 large tomatoes, diced
  • 1 small Lemon - zest and 1 T juice
  • 2 tsp cumin seeds ( whole)
  • 1 tsp ground coriander
  • 1/2 tsp kosher salt, plus more for sprinkling
  • cracked pepper
  • 2 lbs zucchini or summer squash- sliced into 1/4 inch disks
  • 1/4 C chopped Italian parsley

Instructions:

  1. In a large heavy bottomed, oven proof skillet ( cast iron works great), heat olive oil until hot on medium heat.
  2. Add onions and saute for 20 minutes, stirring occasionally until golden brown.
  3. Add garlic, stirring more frequently, until garlic is lightly browned. Turn heat to med- low and add diced tomatoes, lemon zest and lemon juice, salt, pepper and spices.
  4. Simmer on low until tomatoes cook down a little, about 5 minutes. This will seem like a fairly “dry” tomato sauce, but remember, zucchini will release their liquids in while baking. 
  5. Remove all but 1/3 of the rustic tomato sauce, placing 2/3 in a separate bowl. Spread the remaining tomato sauce ( about 1/2 C) evenly on the bottom of the pan.
  6. Place one single layer of zucchini in slighty overlapping concentric circles. Sprinkle with a pinch of kosher salt and pepper.
  7. Spread another third of the rustic tomato sauce over the zucchini, as evenly as possible. It won’t seem like a lot, but don’t worry.
  8. Add the second final layer of slightly overlapping zucchini.
  9. Sprinkle with salt, pepper and the rest of the tomato sauce. Cover with foil. Place in 350 F oven for 45 minutes.
  10. Uncover and give a good shake, and bake uncovered for additional 20 minutes.
  11. Let stand 15 minutes before serving. Sprinkle with parsley and a give a drizzle of olive oil. 

Source

Avocado Smoothie

Igredients
1/2 avocado
1 tsp agave
2/3 c dairy free milk  
1/2 frozen banana  
2-3 ice cubes
Directions
Combine avocado, agave and dairy free milk and blend with an immersion blender. 
Add frozen bananas and ice cubes to thicken the mixture. 
Serve immediately or keep in the freezer until ready to serve. 
Source

Avocado Smoothie

Igredients

  • 1/2 avocado
  • 1 tsp agave
  • 2/3 c dairy free milk  
  • 1/2 frozen banana  
  • 2-3 ice cubes

Directions

  1. Combine avocado, agave and dairy free milk and blend with an immersion blender.
  2. Add frozen bananas and ice cubes to thicken the mixture.
  3. Serve immediately or keep in the freezer until ready to serve. 

Source

Pesto Carrot and Zucchini Noodles w/ Roasted Tomatoes
Ingredients
1 pint of cherry/grape tomatoes or 2 large tomatoes
1/2 cup plus 2 Tablespoons of extra virgin olive oil
2 garlic cloves, peeled
4 cups packed basil leaves
juice of one small lemon
1 teaspoon teaspoon salt
5 medium zucchinis (green/yellow), julienned with peel
3 medium to large carrots, julienned
1 and 1/2 cups of fresh arugula
Directions
 
Preheat oven to 400 degrees.
Cut the tomatoes into bite size pieces. Toss the tomatoes with 1 tablespoon of olive oil and spread out on a cookie sheet. Sprinkle with 1/2 tsp of salt. Place in the oven and roast for about 15 to 20 minutes, checking half way.
To make the pesto, put the garlic cloves, basil, lemon juice and remaining salt into a food processor. Pulse until finely chopped. Then, with the motor running, slowly drizzle in 1/2 cup of oil, adjusting for consistency as desired. Set aside.
In a large saute pan, heat up the final tablespoon of oil. Toss in the juilenned zucchini and carrots and heat for about 2 minutes. Stir in desired amount of pesto, and roasted tomatoes. Toss and turn over medium heat until well combined and dish has reached desired temperature.
When ready to serve, toss with fresh arugula.

Source

Pesto Carrot and Zucchini Noodles w/ Roasted Tomatoes

Ingredients

  • 1 pint of cherry/grape tomatoes or 2 large tomatoes
  • 1/2 cup plus 2 Tablespoons of extra virgin olive oil
  • 2 garlic cloves, peeled
  • 4 cups packed basil leaves
  • juice of one small lemon
  • 1 teaspoon teaspoon salt
  • 5 medium zucchinis (green/yellow), julienned with peel
  • 3 medium to large carrots, julienned
  • 1 and 1/2 cups of fresh arugula

Directions

 

  1. Preheat oven to 400 degrees.
  2. Cut the tomatoes into bite size pieces. Toss the tomatoes with 1 tablespoon of olive oil and spread out on a cookie sheet. Sprinkle with 1/2 tsp of salt. Place in the oven and roast for about 15 to 20 minutes, checking half way.
  3. To make the pesto, put the garlic cloves, basil, lemon juice and remaining salt into a food processor. Pulse until finely chopped. Then, with the motor running, slowly drizzle in 1/2 cup of oil, adjusting for consistency as desired. Set aside.
  4. In a large saute pan, heat up the final tablespoon of oil. Toss in the juilenned zucchini and carrots and heat for about 2 minutes. Stir in desired amount of pesto, and roasted tomatoes. Toss and turn over medium heat until well combined and dish has reached desired temperature.
  5. When ready to serve, toss with fresh arugula.

Source

Red Velvet Donuts
Adapted
 For the donuts:
¾ cup beets, pureed
1/3 cup coconut oil
1 cup granulated sweetener (or sugar, if you’d prefer)
1 ½ tsp vanilla extract
1 ¼ cup GF flour blend
1 ½ tbsp cocoa powder
1 ½ tsp baking powder
1 cup almond milk
Donut Form Pan
For the icing:
100g vegan cream cheese
½ tsp vanilla extract
1 ½ tsp agave
Directions
Preheat your oven to 180°C.
To cook beets: peel fresh beets and chop into 2cm cubes. Place into boiling water and cook until tender (approximately 15-20 minutes). 
Allow to cool, then puree.
In a bowl, mix the puree with the coconut oil until well combined. Add sugar and vanilla extract.
In a separate bowl, sift gf flour, cocoa powder, and baking powder together.
Alternate between adding the flour and the almond milk to your beet mix, ensuring each part is well incorporated.
Spray or wipe down doughnut moulds with a light coating of oil before dividing up batter.
Bake for 15-20 minutes, or until a metal skewer comes out clean when poked in the middle.
Allow to cool thoroughly before icing.
 To make the cream cheese icing, whip together all ingredients and pipe onto doughnuts.
This recipe will also make 10 cupcakes.

Source

Red Velvet Donuts

Adapted

 For the donuts:

  • ¾ cup beets, pureed
  • 1/3 cup coconut oil
  • 1 cup granulated sweetener (or sugar, if you’d prefer)
  • 1 ½ tsp vanilla extract
  • 1 ¼ cup GF flour blend
  • 1 ½ tbsp cocoa powder
  • 1 ½ tsp baking powder
  • 1 cup almond milk
  • Donut Form Pan

For the icing:

  • 100g vegan cream cheese
  • ½ tsp vanilla extract
  • 1 ½ tsp agave

Directions

  1. Preheat your oven to 180°C.
  2. To cook beets: peel fresh beets and chop into 2cm cubes. Place into boiling water and cook until tender (approximately 15-20 minutes).
  3. Allow to cool, then puree.
  4. In a bowl, mix the puree with the coconut oil until well combined. Add sugar and vanilla extract.
  5. In a separate bowl, sift gf flour, cocoa powder, and baking powder together.
  6. Alternate between adding the flour and the almond milk to your beet mix, ensuring each part is well incorporated.
  7. Spray or wipe down doughnut moulds with a light coating of oil before dividing up batter.
  8. Bake for 15-20 minutes, or until a metal skewer comes out clean when poked in the middle.
  9. Allow to cool thoroughly before icing.
  10.  To make the cream cheese icing, whip together all ingredients and pipe onto doughnuts.
  11. This recipe will also make 10 cupcakes.

Source

Roasted Butternut Squash Salad
Ingredients:
3-4 leaves romaine lettuce, torn into bite-sized pieces
1/2 cup baby kale
1/2 cup chard
1/2 cup baby spinach
1 cup butternut squash, diced and roasted
1/2 cup celery, chopped
1/2 cup pear, diced
1/2 cup red grapes, halves
1/2 cup raw walnuts
Directions
Place greens on a dinner plate and blend.  
Top with remaining ingredients and toss.  
Serve with your favorite salad dressing
Source

Roasted Butternut Squash Salad

Ingredients:

  • 3-4 leaves romaine lettuce, torn into bite-sized pieces
  • 1/2 cup baby kale
  • 1/2 cup chard
  • 1/2 cup baby spinach
  • 1 cup butternut squash, diced and roasted
  • 1/2 cup celery, chopped
  • 1/2 cup pear, diced
  • 1/2 cup red grapes, halves
  • 1/2 cup raw walnuts

Directions

  1. Place greens on a dinner plate and blend.  
  2. Top with remaining ingredients and toss.  
  3. Serve with your favorite salad dressing

Source

Buffalo Cauliflower Bites with Dairy Free Ranch Dip
Ingredients
1 large head of cauliflower (about 5-6 cups raw)
½ cup almond milk (or of choice)
½-1 cup water (more to create a thinner coating)
¾-1 cup red hot sauce (I used Frank’s)
¾ cup gluten-free all purpose flour
1 tablespoon butter (grass-fed or vegan)
2 teaspoon garlic powder
2 teaspoon onion powder
1 teaspoon cumin powder
dash of cayenne pepper
ground black pepper and sea salt
Instructions
Preheat oven to 450 degrees F
Line a baking sheet with foil or parchment paper.
Cut cauliflower head into small bite sized pieces.
COATING
Mix flour, milk, water, and spices into a small bowl.
Dip each cauliflower floret into this flour mixture (This is the step where you can either make the batter thick or thin by using less/more water respectively. I enjoy it on the thinner side so I choose to add more water).
Lay on baking sheet in an even layer to ensure baking all around.
Bake for 25 minutes or until golden brown.
BUFFALO SAUCE
In a small saucepan melt the butter and hot sauce, bring to a simmer and remove from heat.
After the cauliflower bites have baked, pour the buffalo sauce mixture onto the bites.
Stir until each cauliflower bite has been coated in the sauce.
Bake for another 10-15 minutes.

Dairy Free Ranch Dip
Ingredients
½ cup cashews, soaked for at least 1 hour
½ cup unsweetened almond milk (may thin out to desired consistency)
2 tablespoons fresh squeezed lemon juice
2 tablespoon fresh chives
1 tablespoon dried parsley
½ teaspoon onion powder
½ teaspoon garlic powder
sea salt and ground black pepper to taste
Instructions
Blend all ingredients into a Vitamix or high speed blender until smooth.
If using for a dip, use less water.
If using for a dressing, use more water.
Keep chilled until used.




Source

Buffalo Cauliflower Bites with Dairy Free Ranch Dip

Ingredients

  • 1 large head of cauliflower (about 5-6 cups raw)
  • ½ cup almond milk (or of choice)
  • ½-1 cup water (more to create a thinner coating)
  • ¾-1 cup red hot sauce (I used Frank’s)
  • ¾ cup gluten-free all purpose flour
  • 1 tablespoon butter (grass-fed or vegan)
  • 2 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 1 teaspoon cumin powder
  • dash of cayenne pepper
  • ground black pepper and sea salt

Instructions

  1. Preheat oven to 450 degrees F
  2. Line a baking sheet with foil or parchment paper.
  3. Cut cauliflower head into small bite sized pieces.

COATING

  1. Mix flour, milk, water, and spices into a small bowl.
  2. Dip each cauliflower floret into this flour mixture (This is the step where you can either make the batter thick or thin by using less/more water respectively. I enjoy it on the thinner side so I choose to add more water).
  3. Lay on baking sheet in an even layer to ensure baking all around.
  4. Bake for 25 minutes or until golden brown.

BUFFALO SAUCE

  1. In a small saucepan melt the butter and hot sauce, bring to a simmer and remove from heat.
  2. After the cauliflower bites have baked, pour the buffalo sauce mixture onto the bites.
  3. Stir until each cauliflower bite has been coated in the sauce.
  4. Bake for another 10-15 minutes.

Dairy Free Ranch Dip

Ingredients

  • ½ cup cashews, soaked for at least 1 hour
  • ½ cup unsweetened almond milk (may thin out to desired consistency)
  • 2 tablespoons fresh squeezed lemon juice
  • 2 tablespoon fresh chives
  • 1 tablespoon dried parsley
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • sea salt and ground black pepper to taste

Instructions

  1. Blend all ingredients into a Vitamix or high speed blender until smooth.
  2. If using for a dip, use less water.
  3. If using for a dressing, use more water.
  4. Keep chilled until used.

Source

Shiitake, Yucca, and Tofu  Rolls
Ingredients
1 small yucca root (yellow yam)**cooking directions below
2 tsp. vegetable oil, plus oil for frying
113g shiitake mushrooms (roughly 9-10 mushrooms), washed, stems removed and thinly sliced
2 cloves garlic, minced
1 (350g) package of extra firm tofu, drained and shredded
1/2 tsp. gf tamarai sauce
1 tsp. chili-garlic sauce
15 rice paper wrappers (plus extra for mistakes)
1 cup fresh coriander, chopped
2-3 scallions, thinly sliced into rings
1 cup fresh spinach
Directions
How to cook yucca root
Remove all of the waxy, brown exterior with a sharp knife. 
Discard the skin, and cut the yucca into “wedges” about 1-2 inches thick. 
Fill a large pot with salted water and bring to a boil. 
Carefully add yucca slices to the boiling water, cover, and cook on high for 20-25 minutes. 
The yucca should be clear around the edges and easily pierced with a fork. Strain and allow to cool. Slice the yucca into very thin strips and set aside.
Filling
Heat 1 tsp. of oil on a skillet on medium-high heat. Add shiitake mushrooms and allow to cook 3-4 minutes until slightly shrunken. 
Add garlic and continue to cook for another 2-3 minutes until garlic is lightly browned. Remove from heat and set aside.
In the same frying pan, add the other teaspoon of vegetable oil and the shredded tofu. Cook until lightly browned then add gf tamari sauce and the chili garlic sauce. Stir, letting the sauce seep into the tofu, and remove from heat. Set aside.
Wraps
Fill a large bowl with very hot water. Carefully submerge one rice paper wrap into the hot water and allow to sit for 30 seconds until completely softened and malleable. 
Remove with tongs (careful not to rip the paper) and set it on a flat, dry surface. 
Place a couple of mushroom slices, yucca strips and about a 1/2 tsp. of tofu in the centre of the wrap. Then sprinkle on a pinch of each coriander and scallions, and add 1-2 spinach leaves.
To fold the wraps take the top of the rice paper and fold it towards the centre until it covers the middle ingredients. 
Then pull the bottom up towards the centre until it’s touching the edge of the top of the wrapper. 
Taking the right side of the paper, fold it in towards the ingredients. Tightly fold the centre of the wrap over to the left so that the ingredients are completely enclosed. 
Repeat with remaining wraps and ingredients.


Source

Shiitake, Yucca, and Tofu  Rolls

Ingredients

  • 1 small yucca root (yellow yam)**cooking directions below
  • 2 tsp. vegetable oil, plus oil for frying
  • 113g shiitake mushrooms (roughly 9-10 mushrooms), washed, stems removed and thinly sliced
  • 2 cloves garlic, minced
  • 1 (350g) package of extra firm tofu, drained and shredded
  • 1/2 tsp. gf tamarai sauce
  • 1 tsp. chili-garlic sauce
  • 15 rice paper wrappers (plus extra for mistakes)
  • 1 cup fresh coriander, chopped
  • 2-3 scallions, thinly sliced into rings
  • 1 cup fresh spinach

Directions

How to cook yucca root

  1. Remove all of the waxy, brown exterior with a sharp knife. 
  2. Discard the skin, and cut the yucca into “wedges” about 1-2 inches thick. 
  3. Fill a large pot with salted water and bring to a boil. 
  4. Carefully add yucca slices to the boiling water, cover, and cook on high for 20-25 minutes. 
  5. The yucca should be clear around the edges and easily pierced with a fork. Strain and allow to cool. Slice the yucca into very thin strips and set aside.

Filling

  1. Heat 1 tsp. of oil on a skillet on medium-high heat. Add shiitake mushrooms and allow to cook 3-4 minutes until slightly shrunken. 
  2. Add garlic and continue to cook for another 2-3 minutes until garlic is lightly browned. Remove from heat and set aside.
  3. In the same frying pan, add the other teaspoon of vegetable oil and the shredded tofu. Cook until lightly browned then add gf tamari sauce and the chili garlic sauce. Stir, letting the sauce seep into the tofu, and remove from heat. Set aside.

Wraps

  1. Fill a large bowl with very hot water. Carefully submerge one rice paper wrap into the hot water and allow to sit for 30 seconds until completely softened and malleable. 
  2. Remove with tongs (careful not to rip the paper) and set it on a flat, dry surface. 
  3. Place a couple of mushroom slices, yucca strips and about a 1/2 tsp. of tofu in the centre of the wrap. Then sprinkle on a pinch of each coriander and scallions, and add 1-2 spinach leaves.
  4. To fold the wraps take the top of the rice paper and fold it towards the centre until it covers the middle ingredients. 
  5. Then pull the bottom up towards the centre until it’s touching the edge of the top of the wrapper. 
  6. Taking the right side of the paper, fold it in towards the ingredients. Tightly fold the centre of the wrap over to the left so that the ingredients are completely enclosed. 
  7. Repeat with remaining wraps and ingredients.

Source

Raw Vegan Pumpkin Cheesecake 
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
Directions
Prepare the crust
Put all ingredients for the crust in a food processor and process until well combined and crumbly.
Put (2) tablespoons of the crust mixture into each of the mini-cheesecake holders and save any remaining crumbs for garnish.
Press the crumb mixture very firmly into the mini-cheesecake holders and put in the freezer while you prepare the filling.
Prepare the filling
Put all ingredients for the filling into a Vitamix and blend well until smooth and creamy.
Fill each mini-cheesecake holder to the top with the filling mixture.
Return to the freezer for approximately (1) hour or until hard and firm.
Assemble
Remove from the freezer about 10 -15 minutes before serving so they can thaw slightly.
tore 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.


Source

Raw Vegan Pumpkin Cheesecake 


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

Directions

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. tore in freezer because they will get soft and lose their shape if left out at room temperature.
  3. Optional: Add a dollop of homemade whipped coconut cream and/or sprinkle leftover crust mixture on the top.

Source

Peanut Butter and Jelly Bars 
Ingredients
13g (2 tbs) Ground Flaxseed + 1/2 cup Water
185g (3/4 cup) Unsweetened Applesauce
1+1/2 tsp Stevia Extract
120g (1 cup) Peanut Flour
120g (1 cup) Oat Flour
96g (1/2 cup) Homemade Vanilla Sugar
1 tsp Double-Acting Baking Powder
1/3 tsp Salt
95g (5 tbs) 100% Fruit Spread*, swirled in
Instructions
Preheat the oven to 350 degrees and line an 8” brownie pan with parchment paper both ways.
In a large bowl, whisk together the flaxseed and water. Let sit 5 minutes.
Whisk in the applesauce and stevia extract.
In a small bowl, whisk together the peanut flour, oat flour, erythritol, baking powder and salt. Dump this over the wet ingredients and fold together.
Scoop the batter into the prepared pan and swirl in the fruit spread. Bake for 35 minutes, or until surface is firm when tapped. Let cool in the pan for 10 minutes then transfer to a wire cooling rack to cool completely.
Slice when cool and serve!

Source

Peanut Butter and Jelly Bars 

Ingredients

  • 13g (2 tbs) Ground Flaxseed + 1/2 cup Water
  • 185g (3/4 cup) Unsweetened Applesauce
  • 1+1/2 tsp Stevia Extract
  • 120g (1 cup) Peanut Flour
  • 120g (1 cup) Oat Flour
  • 96g (1/2 cup) Homemade Vanilla Sugar
  • 1 tsp Double-Acting Baking Powder
  • 1/3 tsp Salt
  • 95g (5 tbs) 100% Fruit Spread*, swirled in

Instructions

  1. Preheat the oven to 350 degrees and line an 8” brownie pan with parchment paper both ways.
  2. In a large bowl, whisk together the flaxseed and water. Let sit 5 minutes.
  3. Whisk in the applesauce and stevia extract.
  4. In a small bowl, whisk together the peanut flour, oat flour, erythritol, baking powder and salt. Dump this over the wet ingredients and fold together.
  5. Scoop the batter into the prepared pan and swirl in the fruit spread. Bake for 35 minutes, or until surface is firm when tapped. Let cool in the pan for 10 minutes then transfer to a wire cooling rack to cool completely.
  6. Slice when cool and serve!


Source

Vegan Jambalaya
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
1 teaspoon brown sugar (optional)
2 – 4 cloves of garlic, chopped
1/4 cup chopped sweet bell pepper (green, red, or yellow)
1/4 cup chopped celery
2 cups cooked brown rice/quinoa/other grain
1 tablespoon paprika
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper to taste
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 cup fresh tomatoes, chopped
1 tablespoon Bragg Liquid Amino
1/2 – 1 cup vegetable stock
1/2 package Vegan Chroizo Sausage (optional not gf)
Steamed veggies of your choice

Directions
Warm up the oil in a skillet over medium heat and onion and cook until translucent. Add the brown sugar and raise the heat a bit and cook until the onions take on a caramelized look, nice and browned on the edges. Remove from heat.
Add the chopped garlic, peppers, and celery and stir. 
Add the rice, seasonings, chopped tomatoes, Bragg and vegetable stock and stir until well combined. Place the skillet back on the burner and heat it up to medium heat again. 
Add the sausage. Bring this to a simmer and then reduce heat to low.
In the meantime steam the veggies of your choosing and serve them over the warm Vegan Jambalaya.

Source

Vegan Jambalaya

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 teaspoon brown sugar (optional)
  • 2 – 4 cloves of garlic, chopped
  • 1/4 cup chopped sweet bell pepper (green, red, or yellow)
  • 1/4 cup chopped celery
  • 2 cups cooked brown rice/quinoa/other grain
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 cup fresh tomatoes, chopped
  • 1 tablespoon Bragg Liquid Amino
  • 1/2 – 1 cup vegetable stock
  • 1/2 package Vegan Chroizo Sausage (optional not gf)
  • Steamed veggies of your choice

Directions

  1. Warm up the oil in a skillet over medium heat and onion and cook until translucent. Add the brown sugar and raise the heat a bit and cook until the onions take on a caramelized look, nice and browned on the edges. Remove from heat.
  2. Add the chopped garlic, peppers, and celery and stir. 
  3. Add the rice, seasonings, chopped tomatoes, Bragg and vegetable stock and stir until well combined. Place the skillet back on the burner and heat it up to medium heat again.
  4. Add the sausage. Bring this to a simmer and then reduce heat to low.
  5. In the meantime steam the veggies of your choosing and serve them over the warm Vegan Jambalaya.


Source

Tofu Scramble
Ingredients
1 block (375g) extra firm tofu
3 tbsp nutritional yeast flakes
1 tbsp dijon mustard
1 tsp garlic powder
1 tsp onion powder
½ tsp cumin
½ tsp turmeric
¼ tsp saffron
1 tsp dried chilli flakes
1 tsp salt and pepper
2 tbsp olive oil
½ cup roasted red pepper strips
½ cup diced tomatoes
5 spring onions, sliced thinly
a handful of parsley or cilantro, chopped
Directions
Drain excess water from the tofu and use your hands to crumble it up into thick, chunky cubes. Or cut them with a sharp knife.
Stir fry in frying pan over medium-high heat for 3-4 minutes, until the tofu releases its water before adding the olive oil and the remaining dry ingredients.
Continue to stir for another 5-10 minutes, breaking tofu chunks into smaller pieces so the consistency resembles scrambled eggs. Add a splash of lemon juice or olive oil if the tofu starts to dry out or stick to the pan.
Once the tofu has reached the right consistency, with a nice crunchy golden color on the outside, add the red peppers, tomato and spring onions and toss around the pan until well combined. Season with extra salt and pepper, if desired. To serve, sprinkle with parsley or cilantro.

Source

Tofu Scramble

Ingredients

  • 1 block (375g) extra firm tofu
  • 3 tbsp nutritional yeast flakes
  • 1 tbsp dijon mustard
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cumin
  • ½ tsp turmeric
  • ¼ tsp saffron
  • 1 tsp dried chilli flakes
  • 1 tsp salt and pepper
  • 2 tbsp olive oil
  • ½ cup roasted red pepper strips
  • ½ cup diced tomatoes
  • 5 spring onions, sliced thinly
  • a handful of parsley or cilantro, chopped

Directions

  1. Drain excess water from the tofu and use your hands to crumble it up into thick, chunky cubes. Or cut them with a sharp knife.
  2. Stir fry in frying pan over medium-high heat for 3-4 minutes, until the tofu releases its water before adding the olive oil and the remaining dry ingredients.
  3. Continue to stir for another 5-10 minutes, breaking tofu chunks into smaller pieces so the consistency resembles scrambled eggs. Add a splash of lemon juice or olive oil if the tofu starts to dry out or stick to the pan.
  4. Once the tofu has reached the right consistency, with a nice crunchy golden color on the outside, add the red peppers, tomato and spring onions and toss around the pan until well combined. Season with extra salt and pepper, if desired. To serve, sprinkle with parsley or cilantro.


Source

Vegan Quinoa Salad with Asparagus, Avocado, Arugula & Marcona Almonds
Ingredients
cooked quinoa
chiffonade of basil
arugula
pan seared skinny asparagus
Marcona almonds
sliced avocado
olive oil
lemon juice
salt & pepper

Directions
Combined quinoa with basil and arugula and place in an individual bowl.
Top with asparagus, Marcona almonds and sliced avocado.
Drizzle with olive oil and a bit of lemon juice and season with salt & pepper.
Serve.
Source

Vegan Quinoa Salad with Asparagus, Avocado, Arugula & Marcona Almonds

Ingredients

  • cooked quinoa
  • chiffonade of basil
  • arugula
  • pan seared skinny asparagus
  • Marcona almonds
  • sliced avocado
  • olive oil
  • lemon juice
  • salt & pepper

Directions

  1. Combined quinoa with basil and arugula and place in an individual bowl.
  2. Top with asparagus, Marcona almonds and sliced avocado.
  3. Drizzle with olive oil and a bit of lemon juice and season with salt & pepper.
  4. Serve.

Source