Raw Korean BBQ Tacos

For the Korean BBQ mushroom marinade:

  • 1/4 cup chili paste
  • 3/8 cup agave nectar, maple syrup and honey
  • 2 Tablespoons tamari
  • 2 Tablespoon apple cider vinegar
  • 3 cloves garlic
  • 1 Tablespoon grated ginger
  • 1 portobello cap, gills removed and sliced into long strips.
  1. Blend until smooth, and set aside until ready to use.

For the walnut chorizo:

  • 1 cup walnuts, pieces or chips
  • 1/3 cup sun dried tomatoes, chopped finely
  • 1 Tablespoon cilantro, chopped
  • 1 1/4 teaspoons cumin seed
  • 1 Tablespoon tamari
  • 1/8 teaspoon pepper, red or cayenne
  • 3/4 Tablespoon olive oil
  • 1 teaspoon dark or light organic agave syrup
  • 1/4 teaspoon sea salt
  • 2 cloves garlic, minced
  1. Pulse walnuts in the food processor until crumbly.
  2. Remove from the food processor and place in a mixing bowl. Mix well with other ingredients by hand.

For the collard leaf taco shells:

  • 4-6 collard leaves
  1. With a 3″-4″ ring mold or plate, cut the collard leaves into circles.

For the guacamole:

  • 1 avocado
  • 1/4 onion, minced
  • Pinch salt
  • Juice of ½ lime
  1. Mash all ingredients together with a fork or whisk.

To assemble the tacos:

  • 1/2 cup red cabbage, shredded
  • 3 scallions, chopped fine
  • 1/4 cup cilantro, chopped
  • 1/4 cup kimchee
  • 1 lime cut into wedges
  1. Using the collard greens as taco shells, build the tacos as desired with a little guacamole, walnut chorizo, kimchee and Korean BBQ marinated portobellos.
  2. Garnish with scallion, cilantro, red cabbage and lime.

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Chocolate Orange Cheescake

Ingredients:

Crust:

  • 1/2 cup dates
  • 1/2 cup cacao powder
  • 4 tbsp coconut oil
  • 3 tbsp maple syrup
  • 1 tbsp rice syrup
  • 1 tbsp agave nectar
  • 1/2 cup ground almonds
  • salt and orange oil, to taste

Cheesecake:

  • 1 cup cashews – previously soaked for about 2 hours
  • 1/2 cup + 1 tbsp cacao powder
  • 3 tbsp coconut oil
  • 1/4 cup water
  • juice 2 and a half small oranges
  • 1/8 cup maple syrup
  • 1/8 cup light agave nectar
  • 1/2 tsp dark agave nectar
  • salt and orange oil, to taste

Directions

  1. Make the base by combining all of the base ingredients into a food processor until a sticky crumb like texture has formed. When this is done, press the mix into a small cake tin until well stuck together. Move to the fridge to cool and set.
  2. Combine all of the cheesecake filling ingredients into a blender, and blend until smooth. This may take some time, but keep on blending to get it as smooth as possible.
  3. When this is done, remove the base from the fridge, and pour the filling on top. Move the cheesecake back to the fridge and leave to set for about 2-3 hours.
  4. When the cheesecake has set, remove from the cake tin,
  5. Garnish with orange peels.
  6. Slice and serve. 

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Baked Stuffed Sweet Potatoes

Ingredients

  • 4 medium/large sweet potatoes
  • 1/2 cup cashews, soaked overnight
  • 1 1/2 cups cooked black beans
  • 1 medium red onion, diced
  • 1 tablespoon coconut oil
  • 1 1/2 tablespoons chili powder
  • 3/4 teaspoons pink himalayan sea salt
  • 2 limes
  • cilantro (to garnish)
  • avocado (optional, for serving)

Directions

  1. Preheat oven to 375 degrees.
  2. Thoroughly wash and dry sweet potatoes. Pierce each potato multiple times with a fork. Place on a baking sheet and bake for 60-75 minutes, or until cooked through and soft.
  3. While potatoes are baking combine drained cashews, juice of one lime, 1/4 cup of water and 1/4 teaspoon of salt in a blender and combine. Adjust consistency by adding water, one tablespoon at a time, until mixture is light and creamy! Add additional lime juice and salt to taste. Set aside.
  4. In a medium saute pan cook onions in coconut over medium low heat until softened, stirring frequently.
  5. Add beans, chili powder and 1/2 teaspoon of pink salt to saute pan and mix well. Cook for an additional two minutes.
  6. When potatoes are cooked, remove from oven and let sit until just cool enough to handle.
  7. Slice potatoes lengthwise and scoop out about half of the potato. Set aside to eat later (I give the extra to our pups who LOVE it!)
  8. Fill potatoes with black bean mixture, being careful to not tear the potatoes.
  9. Drizzle potatoes with lime crema, garnish with chopped cilantro and sprinkle generously with Maldon salt. I enjoy a little extra lime juice, a side of avocado and some hot sauce!

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Chewy Chocolate-Pecan Apple Bars

Ingredients

  • 1/2 cup vanilla  protein powder
  • 3/4 cup  gluten free old-fashioned oats
  • 1 cup dried apples
  • 1/2 cup orange juice
  • 3/4 cup pecan halves
  • 2 tablespoons maple syrup
  • 2 eggs or egg replacer equivalent (optional)
  • 3 tablespoons chocolate chips, melted

Directions

  1. Combine protein powder and oats in a food processor and pulse until combined.
  2. Combine apples and juice in a small bowl; microwave on HIGH 30 seconds. 
  3. Press apples down into juice to ensure they are covered; microwave an additional 30 seconds.
  4. Pour into food processor and add remaining ingredients; pulse until fairly smooth. 
  5. Spoon mixture into an 8- x 8-inch microwave safe dish; cook on MEDIUM power (50%) in 2 minute intervals until set. Be careful, though, not to overcook or edges will be tough. 
  6. Cut into bars and drizzle with chocolate. Store in refrigerator. 

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Zucchini Noodles with Pesto

Ingredients:

  • 1 zucchini or summer squash, spiralized or cut to your liking
  • 1 cup of corn, fresh or frozen, cooked to your liking
  • 1/2 cup avocado + walnut pesto (directions below)
  • walnuts
  • sea salt
  • lemon zest for garnish

Directions: 

  1. Lightly saute zucchini in 1 tsp of coconut oil (if desired)
  2. Toss with pesto and summer corn
  3. Garnish with ground walnuts, sea salt, and lemon zest
  4. store the  leftover noodles and pesto separately as the salt in the pesto will pull moisture from the noodles leaving the whole thing a little watery.

Avocado + Walnut Pesto

Ingredients

  • 1 cup fresh basil
  • 1/2 large avocado
  • 3 small cloves of garlic
  • juice from 1 lemon or ~4 tbsp of juice
  • 1 tsp olive oil
  • 1/4 cup walnuts
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp water (or more depending on desired consistency)
  • 1 tsp nutritional yeast (optional)
  • 1/4 tsp lemon zest 

Directions

  1. Add ingredients to a blender or food processor and pulse to combine.
  2. Adjust amount of avocado (for thicker) or water (for thinner) to achieve desired consistency.

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Chocolate Covered Strawberry Smoothie

Ingredients

  • 15-20 ice cubes
  • 140 grams (about 1 cup) Frozen strawberries
  • 1 scoop Vanilla Protein Powder
  • 1 cup dairy free milk
  • 2 Tablespoons unsweetened cocoa powder
  • 2-3 cups spinach or mixed greens
  • 2 packets Stevia, or liquid Stevia to taste
  • Dash of Vanilla Extract
  • Pinch of Xanthan Gum 
  • ½ teaspoon instant coffee granules – optional
  • 2-4 drops of Butter Extract – optional

Directions

  1. Place all ingredients in a large high-powered blender, and blend until smooth.
  2. Stop the blender and scrape down the sides a time or two, and then restart it to make sure everything is blended uniformly.
  3. Serve.

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Tropical Coconut Mango Chia Pudding

Ingredients

Chia pudding

  • 2-1/4 cups plus 2 tablespoons plain coconut milk from the refrigerated section (coconut milk beverage)
  • ¾ cup chia seeds
  • Seeds from 1 vanilla bean or 2 teaspoons vanilla extract
  • 1½ tablespoons agave 
  • 1 tablespoon grated coconut (see note below)
  • ½ teaspoon cinnamon
  • Pinch of cardamom

Coconut mango purée

  • 1 large mango, peeled and cut off the seed
  • 2½ tablespoons agave
  • 3 tablespoons grated coconut 

Directions

Chia pudding

  1. Whisk together the coconut milk, chia seeds, vanilla bean seeds (or extract), agave, grated coconut, cinnamon, and cardamom in a medium bowl.
  2. Cover with plastic wrap and refrigerate overnight (or for at least 4 hours). In a pinch, you can freeze it for an hour, whisk it again, then refrigerate for an hour.

Coconut mango purée

  1. Combine the mango, agave, and grated coconut in a food processor and mix until smooth.
  2. Refrigerate until cold, at least an hour.

Assembling pudding cups

  1. Starting with mango purée, layer about 1 tablespoon each of mango purée and chia seed pudding among 6 dessert cups, repeating until all the purée and pudding has been divided. 
  2. Sprinkle toasted coconut shavings on top of each cup.
  3. Refrigerate until serving.

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Stuffed Poblano Peppers with Creamy Avocado Cilantro 

Ingredients

  • 6 whole poblano peppers ( if peppers are very large, use 3, split in half length wise)
  • 1 sweet potato- 2 Cups, small dice
  • 1 corn on the cob, shucked, kernels cut
  • 1 C finely diced onion
  • 4 garlic cloves- rough chopped
  • 1 C cooked black beans
  • 1 T Cumin
  • 2 tsp coriander
  • ½ tsp chile powder
  • ½ tsp kosher salt
  • ⅓ C chopped cilantro

Avocado cilantro sauce

  • ⅔ C Avocado
  • ⅓ C cilantro
  • 2/3 C water- plus more as needed
  • ½ teaspoon kosher salt
  • 1 tsp coriander
  • ⅛ C lime juice
  • 2 garlic cloves
  • cracked pepper

Directions

  1. Preheat oven to 400F.
  2. Scrub the sweet potatoes, rinse and dice into very small cubes. The smaller the dice, the shorter the roasting time. Toss with a drizzle of olive oil, place on a parchment lined baking sheet, along with the peppers and roast until golden and tender, about 20 minutes, turning peppers over, midway.
  3. Make the Avocado Cilantro sauce, placing all the ingredients in the blender, and blend until smooth, adding a bit more water if needed to get the blade going. Set aside.
  4. Shuck the corn and cut the kernels off the cob. 
  5. Remove peppers and yams from the oven, when yams are tender and golden.
  6. Place foil over the peppers for a few minutes so they can steam, to make removing the skins easier. Hold the peppers under cool running water and gently remove skins. It’s OK, if all the skins don’t release, just peel off what wants to come off. Carefully, with a sharp knife, slice off the top of the peppers and rinse the seeds out with running water. Set aside.
  7. In a skillet heat 2 teaspoons olive oil over med high heat, add onions and sauté for 2-3 minutes.
  8. Turn heat to down medium low, add garlic and continue stirring until fragrant and golden, about 3-4 more minutes.
  9. Add corn. Saute a couple minutes, then fold in cooked black beans, roasted sweet potatoes, spices, salt and pepper, sautéing until warmed through. Fold in cilantro.
  10. Divide filling. Stuff the peppers.
  11. Place stuffed peppers in 350 F oven for 5-10 minutes.
  12. Serve the stuffed peppers over a generous bed of Avocado sauce. 

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Faux Eel (Unagi Nigiri)

Ingredients

  • 1 potato
  • 2 bok choys, white parts only
  • 2 tablespoons agar flakes, (I used Eden Foods)
  • 1 tablespoon toasted sesame oil
  • 1/4 cup water

Directions

  1. Cube the potato and cook for 10 minutes , or until the potato is just tender enough to be mashed with a fork. Throw in the white parts of the bok choy in the last two minutes and cook that along with the potato. Drain.
  2. Meanwhile, simmer the agar in the 1/4 cup water until the mixture looks cloudy and the agar is dissolved.
  3. Mash the potato with the bok choy with a fork while adding the agar mixture and about 2 tablespoons of the teriyaki sauce (see below). Spread it out onto a parchment lined sheet until about 1/4″ thick. (About the thickness of the eel you remember!)
  4. Place into the fridge and let set for about 30-40 minutes, or until chilled all the way through and has the texture of …eel.
  5. Cut into 2 inch by 1 inch sized pieces.
  6. On a pan over medium-high heat, pour a little more toasted sesame oil and sear the pieces until slightly blackened. The blackening makes it taste more like eel.
  7. Brush the rest of your teriyaki sauce onto the eels. Pile the eels onto some sushi rice, wrap a strip of toasted nori around it, and pretend you have a sushi boat running all the way through your house.

Teriyaki Sauce

  • 1/4 cup gluten free soy sauce
  • 3 tablespoons sugar
  • 2 tsp rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 2 slivers ginger
  • 2 cloves garlic, chopped
  • 1 tsp cornstarch

Directions

  1. Mix all of the ingredients together.
  2. Bring to a boil over medium heat or until very thick and syrupy.

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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.

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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.

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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.

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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.

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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.

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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.

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