Chocolate Avocado Muffins
Ingredients
6 tablespoons oil 
1 1/2 cups dairy free milk 
1/2 cup natural cane sugar (unrefined)
1 teaspoon vanilla extract
1/4 cup pure maple syrup
1 avocado peeled and mashed up (about 1/2 cup)
1/2 cup coconut flour
1/2 cup almond meal
1 cup all purpose gluten-free flour mix
1/2 cup raw cacao powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
3 teaspoons aluminum free baking powder
Directions
Preheat oven to 350° F.  
In a stand mixer with paddle attachment or a large bowl with a hand mixer on a low setting, mix all the wet ingredients together until smooth (first 6 ingredients). 
In another bowl whisk together all the dry ingredients.  
Add the dry ingredient mix to the wet mix and using your mixer on low speed blend everything together (be careful not to over-mix, stop mixing once it is combined).  
Divide the batter into a lined muffin pan or a greased muffin pan with 12 spaces.  
Sprinkle on your topping of choice or leave them plain.  
Bake 20-25 minutes or until they pass the toothpick test. 
Set them to cool on the counter or cooling rack.

Source

Chocolate Avocado Muffins

Ingredients

  • 6 tablespoons oil 
  • 1 1/2 cups dairy free milk 
  • 1/2 cup natural cane sugar (unrefined)
  • 1 teaspoon vanilla extract
  • 1/4 cup pure maple syrup
  • 1 avocado peeled and mashed up (about 1/2 cup)
  • 1/2 cup coconut flour
  • 1/2 cup almond meal
  • 1 cup all purpose gluten-free flour mix
  • 1/2 cup raw cacao powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 teaspoons aluminum free baking powder

Directions

  1. Preheat oven to 350° F.  
  2. In a stand mixer with paddle attachment or a large bowl with a hand mixer on a low setting, mix all the wet ingredients together until smooth (first 6 ingredients).
  3. In another bowl whisk together all the dry ingredients.  
  4. Add the dry ingredient mix to the wet mix and using your mixer on low speed blend everything together (be careful not to over-mix, stop mixing once it is combined).  
  5. Divide the batter into a lined muffin pan or a greased muffin pan with 12 spaces.  
  6. Sprinkle on your topping of choice or leave them plain.  
  7. Bake 20-25 minutes or until they pass the toothpick test.
  8. Set them to cool on the counter or cooling rack.

Source

Vegan Salad Niciose
Ingredients
750g new potatoes [1.6 lb]
250g baby plum tomatoes [8.8 oz]
200g fine French green beans [7 oz]
1/2 yellow pepper
100g puy lentils [3.5 oz / US 1/2 cup]
1/2 cucumber
1/2 red onion
200g Moroccan dry black olives (or similar) [7 oz]
280g jar of artichoke hearts in oil [9.9 oz]
4 Tbsp olive oil
1 Tbsp vinegar
1 tsp Dijon mustard
1 small bunch of basil
salt & pepper
Instructions
Heat up some salted water in one large saucepan and 2 smaller ones.
When the water is boiling cook potatoes in the large saucepan for 15-20 mins until tender. Cook lentils in one of the smaller saucepan for 10 mins until cooked. Cook green beans for 10 mins in the other smaller saucepan for 10 mins. Lentils and green beans should be cooked but still have a bite. When cooked drain each separately and leave to cool.
In the meantime prepare the rest of the vegetables. Cut baby plum tomatoes in half. Cut yellow pepper and red onion in small dice. Cut artichoke hearts in quarters. Cut cucumber in medium dice.
Place cooled lentils, potatoes and beans in a large salad bowl. Add tomatoes, pepper, cucumber, onion, olives and artichokes followed by finely chopped basil.
Make vinaigrette in a separate bowl by mixing mustard, olive oil and vinegar until you have a thick dressing.
Toss salad and dressing together. Season to taste.
Leave covered in the fridge for 2 hrs to overnight. Remove from fridge 1/2 hour before serving.

Source

Vegan Salad Niciose

Ingredients

  • 750g new potatoes [1.6 lb]
  • 250g baby plum tomatoes [8.8 oz]
  • 200g fine French green beans [7 oz]
  • 1/2 yellow pepper
  • 100g puy lentils [3.5 oz / US 1/2 cup]
  • 1/2 cucumber
  • 1/2 red onion
  • 200g Moroccan dry black olives (or similar) [7 oz]
  • 280g jar of artichoke hearts in oil [9.9 oz]
  • 4 Tbsp olive oil
  • 1 Tbsp vinegar
  • 1 tsp Dijon mustard
  • 1 small bunch of basil
  • salt & pepper

Instructions

  1. Heat up some salted water in one large saucepan and 2 smaller ones.
  2. When the water is boiling cook potatoes in the large saucepan for 15-20 mins until tender. Cook lentils in one of the smaller saucepan for 10 mins until cooked. Cook green beans for 10 mins in the other smaller saucepan for 10 mins. Lentils and green beans should be cooked but still have a bite. When cooked drain each separately and leave to cool.
  3. In the meantime prepare the rest of the vegetables. Cut baby plum tomatoes in half. Cut yellow pepper and red onion in small dice. Cut artichoke hearts in quarters. Cut cucumber in medium dice.
  4. Place cooled lentils, potatoes and beans in a large salad bowl. Add tomatoes, pepper, cucumber, onion, olives and artichokes followed by finely chopped basil.
  5. Make vinaigrette in a separate bowl by mixing mustard, olive oil and vinegar until you have a thick dressing.
  6. Toss salad and dressing together. Season to taste.
  7. Leave covered in the fridge for 2 hrs to overnight. Remove from fridge 1/2 hour before serving.

Source

Fig Zucchini Pasta
Ingredients
2 large zucchini, spiralized
2 cups fresh figs (about 150g), quartered
½ avocado, diced
juice of 1 lemon
1-2 tablespoons of olive oil
sea salt and black pepper to taste
Directions
Spiralize your zucchini from the instructions in the blog post or using your machines instructions. Place in a large bowl.
Add chopped figs and diced avocado and stir.
Juice one lemon on top of the noodles and figs, drizzle high quality olive oil, and add sea salt and black pepper to taste.
Topp with Hemp Seed Crumble and add additional proteins if desired.
Serve immediately and enjoy cool or at room temperature.
Source

Fig Zucchini Pasta

Ingredients

  • 2 large zucchini, spiralized
  • 2 cups fresh figs (about 150g), quartered
  • ½ avocado, diced
  • juice of 1 lemon
  • 1-2 tablespoons of olive oil
  • sea salt and black pepper to taste

Directions

  1. Spiralize your zucchini from the instructions in the blog post or using your machines instructions. Place in a large bowl.
  2. Add chopped figs and diced avocado and stir.
  3. Juice one lemon on top of the noodles and figs, drizzle high quality olive oil, and add sea salt and black pepper to taste.
  4. Topp with Hemp Seed Crumble and add additional proteins if desired.
  5. Serve immediately and enjoy cool or at room temperature.

Source

Vegan Zucchini Sweet Potato Rolls
Ingredients
2 medium zucchini (makes about 10-12 rolls)
2 small sweet potatoes
1 avocado
smoked paprika
salt and pepper
Directions
Slice zucchini into long thin strips, then lay out on fresh paper towels and coat with layer of salt, then let them sit for about 15 minutes. This helps to sweat the water out. 
After the 15 minutes, apply pressure with a paper towel to remove some of that moisture.
Preheat oven to 400 degrees, peel sweet potatoes and chop into small stubby fries, approx 1-1.5 inches long.
Spray pan with coconut oil cooking spray, lay sweet potatoes flat and bake 10 minutes. 
Remove pan, flip sweet potato wedges and cover in light layer of salt, pepper and smoked paprika. Bake additional 3 minutes or until soft.
Once the zucchini has “sweat” for approximately 15 minutes, grill each slice on an indoor grill pan {stove top} or outdoor grill until soft (approx 3-4 minutes each side). Sprinkle with salt and pepper {you may want to blot the cooked zucchini with a dry paper towel to remove any extra moisture}.
Add sweet potato wedges and avocado slices to zucchini pieces and roll up, not too tight, sprinkle with additional salt, pepper and smoked paprika as desired.

Source

Vegan Zucchini Sweet Potato Rolls

Ingredients

  • 2 medium zucchini (makes about 10-12 rolls)
  • 2 small sweet potatoes
  • 1 avocado
  • smoked paprika
  • salt and pepper

Directions

  1. Slice zucchini into long thin strips, then lay out on fresh paper towels and coat with layer of salt, then let them sit for about 15 minutes. This helps to sweat the water out.
  2. After the 15 minutes, apply pressure with a paper towel to remove some of that moisture.
  3. Preheat oven to 400 degrees, peel sweet potatoes and chop into small stubby fries, approx 1-1.5 inches long.
  4. Spray pan with coconut oil cooking spray, lay sweet potatoes flat and bake 10 minutes.
  5. Remove pan, flip sweet potato wedges and cover in light layer of salt, pepper and smoked paprika. Bake additional 3 minutes or until soft.
  6. Once the zucchini has “sweat” for approximately 15 minutes, grill each slice on an indoor grill pan {stove top} or outdoor grill until soft (approx 3-4 minutes each side). Sprinkle with salt and pepper {you may want to blot the cooked zucchini with a dry paper towel to remove any extra moisture}.
  7. Add sweet potato wedges and avocado slices to zucchini pieces and roll up, not too tight, sprinkle with additional salt, pepper and smoked paprika as desired.

Source

Raspberry Bars
Ingredients
Bottom Layer
3/4 cup  gluten free oat flour
2 T water
1 T oil (I used palm shortening, use coconut oil if not allergic)
1 T maple syrup
1 T molasses
Blueberry Layer (Blue)
1 cup pureed organic blueberries (frozen is better, be sure to thaw first)
1 1/2 cup oat flour
1/4 cup maple syrup
3 T oil  (I used palm shortening, use coconut oil if not allergic)
Oat Layer (White)
3/4 cup oat flour
4 T water
1 T oil (I used palm shortening, use coconut oil if not allergic)
1 T white sugar
Raspberry Layer (Red)
1 cup pureed organic raspberries (frozen is best, be sure to thaw first)
1 1/2 cup oat flour
1/4 cup maple syrup
3 T oil (I used palm shortening, use coconut oil if not allergic)
Directions
Bottom Layer: 
Melt shortening/coconut oil in microwave and combine with other ingredients.  Mix well.
Press into a thin layer in an 8x8 pan lined with parchment paper.  Place in freezer.
Blueberry Layer: 
Puree blueberry in a food processor.  Melt oil and combine all remaining ingredients.  
Press on top of bottom layer.  Place back into the freezer.
Oat layer: 
Melt oil in microwave and combine with other ingredients.  Mix well.  
Press on top of blueberry layer.  Put back into the freezer.
Raspberry layer:
Puree raspberry in a food processor.  Melt oil and combine all remaining ingredients.  
Press on top of oat layer.
Chill in refrigerator for at least 30 minutes before removing and cutting.  Garnish with cocoa power or chocolate shavings.  (Note the fresher these are, the more vibrant the color.)  Enjoy now or freeze for later.
Source

Raspberry Bars

Ingredients

Bottom Layer

  • 3/4 cup  gluten free oat flour
  • 2 T water
  • 1 T oil (I used palm shortening, use coconut oil if not allergic)
  • 1 T maple syrup
  • 1 T molasses

Blueberry Layer (Blue)

  • 1 cup pureed organic blueberries (frozen is better, be sure to thaw first)
  • 1 1/2 cup oat flour
  • 1/4 cup maple syrup
  • 3 T oil  (I used palm shortening, use coconut oil if not allergic)
  • Oat Layer (White)
  • 3/4 cup oat flour
  • 4 T water
  • 1 T oil (I used palm shortening, use coconut oil if not allergic)
  • 1 T white sugar

Raspberry Layer (Red)

  • 1 cup pureed organic raspberries (frozen is best, be sure to thaw first)
  • 1 1/2 cup oat flour
  • 1/4 cup maple syrup
  • 3 T oil (I used palm shortening, use coconut oil if not allergic)

Directions

Bottom Layer:

  1. Melt shortening/coconut oil in microwave and combine with other ingredients.  Mix well.
  2. Press into a thin layer in an 8x8 pan lined with parchment paper.  Place in freezer.

Blueberry Layer:

  1. Puree blueberry in a food processor.  Melt oil and combine all remaining ingredients.  
  2. Press on top of bottom layer.  Place back into the freezer.

Oat layer:

  1. Melt oil in microwave and combine with other ingredients.  Mix well.  
  2. Press on top of blueberry layer.  Put back into the freezer.

Raspberry layer:

  1. Puree raspberry in a food processor.  Melt oil and combine all remaining ingredients.  
  2. Press on top of oat layer.
  3. Chill in refrigerator for at least 30 minutes before removing and cutting.  Garnish with cocoa power or chocolate shavings.  (Note the fresher these are, the more vibrant the color.)  Enjoy now or freeze for later.

Source

Chilled Chickpea Curry
Ingredients
3 Tbsp grape seed oil
1 large onion, thinly sliced
2 Tbsp fresh ginger, finely chopped
1 tsp jalapeño pepper, finely chopped
2 medium tomatoes, pureed
2 tsp mango powder (lemon or tamarind juice can be used as a substitute)
1 Tbsp paprika (not smoked)
1 tsp turmeric
1 tsp salt
1 cup water
4 cups cooked chickpeas (2 cans)
1 Tbsp dried fenugreek leaves OR ½ cup cilantro, finely chopped
1 long English cucumber, cubed
½ tsp freshly ground pepper
¼ cup red onion, chopped
3 Tbsp lemon juice
½ tsp salt
Directions
Heat oil in a skillet on medium high heat. 
Add thinly sliced onion and sauté until lightly browned (5-10 minutes).
Add ginger and jalapeño and cook for an additional minute.
Add tomatoes, mango powder, paprika, turmeric and salt and stir well. Cook for an additional 5 minutes.
Stir in water and chickpeas and bring the mixture to a boil. Turn the heat down and simmer for 10 minutes, stirring occasionally. 
Remove from heat, add fenugreek or cilantro and let the chickpea mixture cool.
In a medium mixing bowl, combine cucumber, pepper, red onion and lemon juice. Cover and refrigerate.
Once the chickpea mixture has completely cooled, add cilantro and salt to the cucumber mixture and mix well. Gently fold the cucumber mixture into the cooled chickpeas.
Source

Chilled Chickpea Curry

Ingredients

  • 3 Tbsp grape seed oil
  • 1 large onion, thinly sliced
  • 2 Tbsp fresh ginger, finely chopped
  • 1 tsp jalapeño pepper, finely chopped
  • 2 medium tomatoes, pureed
  • 2 tsp mango powder (lemon or tamarind juice can be used as a substitute)
  • 1 Tbsp paprika (not smoked)
  • 1 tsp turmeric
  • 1 tsp salt
  • 1 cup water
  • 4 cups cooked chickpeas (2 cans)
  • 1 Tbsp dried fenugreek leaves OR ½ cup cilantro, finely chopped
  • 1 long English cucumber, cubed
  • ½ tsp freshly ground pepper
  • ¼ cup red onion, chopped
  • 3 Tbsp lemon juice
  • ½ tsp salt

Directions

  1. Heat oil in a skillet on medium high heat.
  2. Add thinly sliced onion and sauté until lightly browned (5-10 minutes).
  3. Add ginger and jalapeño and cook for an additional minute.
  4. Add tomatoes, mango powder, paprika, turmeric and salt and stir well. Cook for an additional 5 minutes.
  5. Stir in water and chickpeas and bring the mixture to a boil. Turn the heat down and simmer for 10 minutes, stirring occasionally.
  6. Remove from heat, add fenugreek or cilantro and let the chickpea mixture cool.
  7. In a medium mixing bowl, combine cucumber, pepper, red onion and lemon juice. Cover and refrigerate.
  8. Once the chickpea mixture has completely cooled, add cilantro and salt to the cucumber mixture and mix well. Gently fold the cucumber mixture into the cooled chickpeas.

Source

Vegan Buffalo ‘Chicken’ Salad
This recipe does not contain fake meat
Ingredients
For the Buffalo “Chicken”
1 17-ounce can young green jackfruit in water or brine, drained and rinsed*
⅓ cup vegan gluten free buffalo sauce
For the Dressing
¼ cup hemp hearts
¼ cup pepitas
½ cup + 2 tablespoons water
3 tablespoons chopped fresh chives
1 garlic clove, minced
2 teaspoons white wine vinegar
¼-1/2 teaspoon salt or to taste
black pepper, to taste
For the Salad
6 cups mixed greens of choice (I use a baby kale blend)
1 large carrot, peeled and cut into matchsticks
1 large celery stalk, trimmed and cut into matchsticks
½ cup thinly sliced purple cabbage
Directions
To Make the Buffalo “Chicken”
Preheat oven to 350 degrees Fahrenheit.
After you’ve drained and rinsed the jackfruit, trim the triangular tips off of each piece and shred the “meat” of the jackfruit with two forks.
Transfer the shredded jackfruit to a large skillet, pour the buffalo sauce over, and heat over medium-low heat. Let the jackfruit simmer for 12-15 minutes, stirring every few minutes.
Line a baking pan with parchment paper, and spread the jackfruit evenly over the pan. Bake the jackfruit for 18-20 minutes or until it has slightly dried out and taken on a more meat-like texture.
Remove from oven and let cool.
To Make the Dressing
Prepare the dressing while the jackfruit is cooking by adding the hemp seeds, pepitas, water, chives, garlic, white wine vinegar, salt, and black pepper to a high-powered blender. 
Blend on high for 2-3 minutes or until the dressing is smooth. 
Pour into jar or airtight container.
To Assemble the Salads
Divide greens between two large bowls and top with sliced veggies. Divide the buffalo “chicken” between each bowl and drizzle with dressing and additional buffalo sauce, if desired.
Serve immediately and refrigerate all leftovers.
Notes: Be sure you’re purchasing young, green jackfruit in water or brine and not ripe jackfruit in syrup. There is a big difference between the two and you want savory, not sweet!

Source

Vegan Buffalo ‘Chicken’ Salad

This recipe does not contain fake meat

Ingredients

For the Buffalo “Chicken”

  • 1 17-ounce can young green jackfruit in water or brine, drained and rinsed*
  • ⅓ cup vegan gluten free buffalo sauce

For the Dressing

  • ¼ cup hemp hearts
  • ¼ cup pepitas
  • ½ cup + 2 tablespoons water
  • 3 tablespoons chopped fresh chives
  • 1 garlic clove, minced
  • 2 teaspoons white wine vinegar
  • ¼-1/2 teaspoon salt or to taste
  • black pepper, to taste
  • For the Salad
  • 6 cups mixed greens of choice (I use a baby kale blend)
  • 1 large carrot, peeled and cut into matchsticks
  • 1 large celery stalk, trimmed and cut into matchsticks
  • ½ cup thinly sliced purple cabbage

Directions

To Make the Buffalo “Chicken”

  1. Preheat oven to 350 degrees Fahrenheit.
  2. After you’ve drained and rinsed the jackfruit, trim the triangular tips off of each piece and shred the “meat” of the jackfruit with two forks.
  3. Transfer the shredded jackfruit to a large skillet, pour the buffalo sauce over, and heat over medium-low heat. Let the jackfruit simmer for 12-15 minutes, stirring every few minutes.
  4. Line a baking pan with parchment paper, and spread the jackfruit evenly over the pan. Bake the jackfruit for 18-20 minutes or until it has slightly dried out and taken on a more meat-like texture.
  5. Remove from oven and let cool.

To Make the Dressing

  1. Prepare the dressing while the jackfruit is cooking by adding the hemp seeds, pepitas, water, chives, garlic, white wine vinegar, salt, and black pepper to a high-powered blender.
  2. Blend on high for 2-3 minutes or until the dressing is smooth.
  3. Pour into jar or airtight container.

To Assemble the Salads

  1. Divide greens between two large bowls and top with sliced veggies. Divide the buffalo “chicken” between each bowl and drizzle with dressing and additional buffalo sauce, if desired.
  2. Serve immediately and refrigerate all leftovers.

Notes: Be sure you’re purchasing young, green jackfruit in water or brine and not ripe jackfruit in syrup. There is a big difference between the two and you want savory, not sweet!

Source

Vegan Chocolate Fudge Popsicles
Popsicles
1 cup salted roasted cashews
1 cup canned coconut milk (lite or regular will work)
1/2 cup coconut oil
1/2 cup unsweetened cocoa powder
8 whole medjool dates, pits removed
2 tablespoons vanilla extract
Chocolate Shell
6 ounces semi-sweet chocolate chips (vegan if needed)
3 tablespoons coconut oil
Ingredients
In a food processor or high powered blender combine the cashews, coconut milk, coconut oil, cocoa powder, dates and vanilla extract. Blend until smooth, thick and very creamy, about 10 minutes. Scape down the sides of the bowl 2-3 times during blending.
Spray six popsicles molds with cooking spray or olive oil spray. Divide the mixture among 6 popsicle molds or small paper dixie cups. 
Freeze the popsicles overnight.
Once the popsicles are frozen make the chocolate shell. Combine chopped chocolate and coconut oil in a medium sauce pan over medium heat. Stir frequently until chocolate is almost melted. Remove from heat and stir until completely melted and smooth. You can also do this in the microwave.
Remove the popsicles from the freezer and peel away the paper cups (or remove them form the molds). Dip each popsicle in the chocolate shell sauce and then place on a wax or parchment paper lined baking sheet. 
Repeat with the remaining popsicles and then place the pan in the freezer for at least 10 minutes.
 Keep frozen.
Source

Vegan Chocolate Fudge Popsicles

Popsicles

  • 1 cup salted roasted cashews
  • 1 cup canned coconut milk (lite or regular will work)
  • 1/2 cup coconut oil
  • 1/2 cup unsweetened cocoa powder
  • 8 whole medjool dates, pits removed
  • 2 tablespoons vanilla extract

Chocolate Shell

  • 6 ounces semi-sweet chocolate chips (vegan if needed)
  • 3 tablespoons coconut oil

Ingredients

  1. In a food processor or high powered blender combine the cashews, coconut milk, coconut oil, cocoa powder, dates and vanilla extract. Blend until smooth, thick and very creamy, about 10 minutes. Scape down the sides of the bowl 2-3 times during blending.
  2. Spray six popsicles molds with cooking spray or olive oil spray. Divide the mixture among 6 popsicle molds or small paper dixie cups. 
  3. Freeze the popsicles overnight.
  4. Once the popsicles are frozen make the chocolate shell. Combine chopped chocolate and coconut oil in a medium sauce pan over medium heat. Stir frequently until chocolate is almost melted. Remove from heat and stir until completely melted and smooth. You can also do this in the microwave.
  5. Remove the popsicles from the freezer and peel away the paper cups (or remove them form the molds). Dip each popsicle in the chocolate shell sauce and then place on a wax or parchment paper lined baking sheet.
  6. Repeat with the remaining popsicles and then place the pan in the freezer for at least 10 minutes.
  7. Keep frozen.

Source

SUMMER SQUASH TERRINE
Ingredients
For the terrine:
1 small peeled eggplant, thinly sliced lengthwise on a mandoline slicer
2 large zucchini, thinly sliced lengthwise on a mandoline slicer
6 spears asparagus
2 large portobello caps
1 large carrot, peeled
Olive oil salt and pepper
For the cashew ricotta
1 cup cashew nuts, soaked overnight (in water-rinse and discard the soak water when they are done soaking)
1/8 cup rosemary, chopped (optional)
1/8 cup basil, chopped (optional)
1/8 cup chives, chopped (optional)
1/4 cup lemon juice
3 Tablespoons nutritional yeast
1 Teaspoon sea salt, or more to taste
1/4 cup water, to aid in blending to the right consistency
Directions:
For the Terrine:
Preheat the oven to 350 degrees.
Oil the red bell peppers, toss in salt and roast in the oven until it is very browned (about 30 minutes). Allow to cool and remove the skins and seeds.
Heat a stove top grill until hot and grill the zucchini and eggplant slices very lightly until there are grill marks. Set aside until ready to assemble.
Grill the portobello caps until tender.
Heat some water in a saucepan until boiling. Lightly blanch the sliced carrot and asparagus spears in the boiling water until just tender.
Set aside all ingredients until ready to assemble the terrine.

For the cashew ricotta:
Blend everything (except the herbs) together in the food processor or blender until smooth.
Fold in the herbs afterwards.
To assemble the terrine:
In a plastic wrapped terrine pan or bread pan, lay long slices of the grilled zucchini horizontally across the pan, slightly overlapping the edges.
Just as you would layer a lasagna, spread out ¼ thick layers of the ricotta, portobello, asparagus, eggplant, carrot.
In pictured above ingredients  assembled ours in the following order:
cashew ricotta
portobello
eggplant slices
asparagus
cashew ricotta
julienned carrot
cashew ricotta
Garnish with tomato sauce or fresh basil
Source

SUMMER SQUASH TERRINE

Ingredients

For the terrine:

  • 1 small peeled eggplant, thinly sliced lengthwise on a mandoline slicer
  • 2 large zucchini, thinly sliced lengthwise on a mandoline slicer
  • 6 spears asparagus
  • 2 large portobello caps
  • 1 large carrot, peeled
  • Olive oil salt and pepper

For the cashew ricotta

  • 1 cup cashew nuts, soaked overnight (in water-rinse and discard the soak water when they are done soaking)
  • 1/8 cup rosemary, chopped (optional)
  • 1/8 cup basil, chopped (optional)
  • 1/8 cup chives, chopped (optional)
  • 1/4 cup lemon juice
  • 3 Tablespoons nutritional yeast
  • 1 Teaspoon sea salt, or more to taste
  • 1/4 cup water, to aid in blending to the right consistency

Directions:

For the Terrine:

  1. Preheat the oven to 350 degrees.
  2. Oil the red bell peppers, toss in salt and roast in the oven until it is very browned (about 30 minutes). Allow to cool and remove the skins and seeds.
  3. Heat a stove top grill until hot and grill the zucchini and eggplant slices very lightly until there are grill marks. Set aside until ready to assemble.
  4. Grill the portobello caps until tender.
  5. Heat some water in a saucepan until boiling. Lightly blanch the sliced carrot and asparagus spears in the boiling water until just tender.
  6. Set aside all ingredients until ready to assemble the terrine.

For the cashew ricotta:

  1. Blend everything (except the herbs) together in the food processor or blender until smooth.
  2. Fold in the herbs afterwards.

To assemble the terrine:

  1. In a plastic wrapped terrine pan or bread pan, lay long slices of the grilled zucchini horizontally across the pan, slightly overlapping the edges.
  2. Just as you would layer a lasagna, spread out ¼ thick layers of the ricotta, portobello, asparagus, eggplant, carrot.

In pictured above ingredients  assembled ours in the following order:

  • cashew ricotta
  • portobello
  • eggplant slices
  • asparagus
  • cashew ricotta
  • julienned carrot
  • cashew ricotta

Garnish with tomato sauce or fresh basil

Source

Raw Thai Wraps with Cilantro-Pumpkin Seed Pâté
Ingredients
Pâté:
2 cups raw pumpkin seeds, soaked for about 8 hours
1/2 cup packed fresh cilantro
1 clove garlic
3 to 4 tablespoons freshly squeezed lime juice
3 to 4 tablespoons water
3/4 teaspoon sea salt
Wraps:
8 to 10 small to medium collard greens
2 carrots, cut into strips
1 large cucumber, cut into strips
mung bean sprouts
fresh chives or green onions
fresh mint leaves
Sauce:
1/2 cup water
6 tablespoons raw cashew butter
1 serrano or thai chile, stem removed (I leave the seeds in)
1 small clove garlic
1-inch piece of fresh ginger, peeled
1 to 2 tablespoons freshly squeezed lime juice
1 tablespoon coconut aminos or wheat-free tamari
Directions
The pâté: start by adding the pumpkin seeds to a medium-sized bowl and cover with an inch of purified water. Let them soak for about 8 hours on the counter. Then drain through a colander and rinse with water.
Place seeds into a food processor fitted with the “s” blade. Pulse a few times then add remaining ingredients and process until you have a fairly smooth pâté.
The wraps: cut the thick bottom part of the stems off of the collards.
Spread a few tablespoons of pâté down the center of each leaf. 
Add some carrot strips, cucumber strips, bean sprouts, chives,  mint leaves, and whatever other veggies you desire. 
Fold over the edges and set on a plate, seam side down.
The sauce: add all ingredients into a high-powered blender such as a Vitamix and blend until smooth and creamy. Pour into small bowls for dipping.
Source

Raw Thai Wraps with Cilantro-Pumpkin Seed Pâté

Ingredients

Pâté:

  • 2 cups raw pumpkin seeds, soaked for about 8 hours
  • 1/2 cup packed fresh cilantro
  • 1 clove garlic
  • 3 to 4 tablespoons freshly squeezed lime juice
  • 3 to 4 tablespoons water
  • 3/4 teaspoon sea salt

Wraps:

  • 8 to 10 small to medium collard greens
  • 2 carrots, cut into strips
  • 1 large cucumber, cut into strips
  • mung bean sprouts
  • fresh chives or green onions
  • fresh mint leaves

Sauce:

  • 1/2 cup water
  • 6 tablespoons raw cashew butter
  • 1 serrano or thai chile, stem removed (I leave the seeds in)
  • 1 small clove garlic
  • 1-inch piece of fresh ginger, peeled
  • 1 to 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon coconut aminos or wheat-free tamari

Directions

  1. The pâté: start by adding the pumpkin seeds to a medium-sized bowl and cover with an inch of purified water. Let them soak for about 8 hours on the counter. Then drain through a colander and rinse with water.
  2. Place seeds into a food processor fitted with the “s” blade. Pulse a few times then add remaining ingredients and process until you have a fairly smooth pâté.
  3. The wraps: cut the thick bottom part of the stems off of the collards.
  4. Spread a few tablespoons of pâté down the center of each leaf.
  5. Add some carrot strips, cucumber strips, bean sprouts, chives,  mint leaves, and whatever other veggies you desire.
  6. Fold over the edges and set on a plate, seam side down.
  7. The sauce: add all ingredients into a high-powered blender such as a Vitamix and blend until smooth and creamy. Pour into small bowls for dipping.

Source

No-Bake Vegan  Gluten Free Lemon Coconut Cream Pie
Ingredients:
for the crust:
2 cups raw nuts (equal parts almonds and walnuts or cashews)
1 cup dates, pitted
1 tsp vanilla essence
a pinch of  salt
for the lemon filling:
1 cup dates, pitted
1 1/2 cup raw cashews
3/4 cup lemon juice (about 4 large lemons)
1/2 cup coconut cream *
1 tsp vanilla essence
for the topping:
2 x whipped coconut cream
sliced lemon

Directions:
Place all the ingredients for the crust, except the dates, in a food processor and pulse it until it is a coarse meal. 
Add in the dates and resume pulsing until crumbly and sticky like dough. 
Press crust mixture firmly into the bottom of a spring-form pan (lined with parchment).
Place ingredients for the lemon filling in a food processor and run until it creates a smooth and creamy paste. 
Pour the filling over crust, flatten with a spatula and transfer the pie to the refrigerator for at least 6 hours, preferably overnight.
Once the filling has set and just before serving, prepare the whipped coconut cream. 
Spoon the cream on top of the pie and spread it evenly with using a spatula.  Start with half of the cream and add more as desired.
 Garnish with a few slices of lemon.
Add the cream right before serving, however you can store any left-overs in the refrigerator for up to 3 days.
Source

No-Bake Vegan  Gluten Free Lemon Coconut Cream Pie

Ingredients:

for the crust:

  • 2 cups raw nuts (equal parts almonds and walnuts or cashews)
  • 1 cup dates, pitted
  • 1 tsp vanilla essence
  • a pinch of  salt

for the lemon filling:

  • 1 cup dates, pitted
  • 1 1/2 cup raw cashews
  • 3/4 cup lemon juice (about 4 large lemons)
  • 1/2 cup coconut cream *
  • 1 tsp vanilla essence

for the topping:

  • 2 x whipped coconut cream
  • sliced lemon

Directions:

  1. Place all the ingredients for the crust, except the dates, in a food processor and pulse it until it is a coarse meal.
  2. Add in the dates and resume pulsing until crumbly and sticky like dough.
  3. Press crust mixture firmly into the bottom of a spring-form pan (lined with parchment).
  4. Place ingredients for the lemon filling in a food processor and run until it creates a smooth and creamy paste.
  5. Pour the filling over crust, flatten with a spatula and transfer the pie to the refrigerator for at least 6 hours, preferably overnight.
  6. Once the filling has set and just before serving, prepare the whipped coconut cream.
  7. Spoon the cream on top of the pie and spread it evenly with using a spatula.  Start with half of the cream and add more as desired.
  8. Garnish with a few slices of lemon.
  9. Add the cream right before serving, however you can store any left-overs in the refrigerator for up to 3 days.

Source

positivemotivation:

udis-glutenfree:

Pretty great note! :)

Yes! I go out to eat and everyone thinks I’m being annoying. My intestines bleed. If exposed to enough gluten I could ulcerate my intestines and die.

positivemotivation:

udis-glutenfree:

Pretty great note! :)

Yes! I go out to eat and everyone thinks I’m being annoying. My intestines bleed. If exposed to enough gluten I could ulcerate my intestines and die.

(Source: billie-roses)

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 earthshine-lotusfairy)

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