Raw/Vegan Veggie Quiche

Crust

1 1/2 c. soaked picans or any nut or seed of your choice

1 Tbs. Braggs Aminos

1 Tbs. Psyllium Husk

1 Tbs. Water to combine

1 tsp sea salt

Process until crumbly and press into the bottom of a spring form pan.


Filling

1 bag baby spinach

1 red bell pepper

handful of parsley and dill

2 leeks chopped (white and lite green parts)

1 c. soaked cashews

3 Tbs. phsyllium husk

1-2  Tbs. Lemon Juice

1 tbs. nutritional yeast

1 tsp nutmeg

salt and pepper to taste

Process all ingredients in food processor till smooth and creamy. Pour on top of the crust and chill until set. Can be refrigerated for up to 5 days.

Mexican ground “meat”

I was really in the mood for Mexican food lately so I got my creative juices flowing and came up with a ground “meat” that you can use in Lettuce wraps, tacos, nachos, or get creative like I did below with the cucumber appetizers.

1 c. pumpkin seeds (soaked overnight or at least 4 hours)

1 c. brazil nuts (soaked overnight or at least 4 hours)

1/2 onion (chopped)

1 tsp ground cumin

1 tsp chili powder

1 tsp. chipotle pepper fakes

1/2 tsp dried oregano

1 Tbs. Bragg’s Liquid Aminos

2 Tbs lemon juice

2 Tbs. tomato paste (omit if you want to keep it raw)

1/8 tsp garlic pwdr or 1 garlic clove

Grind the soaked nuts and seeds in the food processor until it has the texture of ground meat. Transfer it to a bowl and add the rest of the ingredients.  Mix it well and use it as is or place in a dehydrator for an hour or two to marinade and blend the flavors together.

I also have dehydrated it all the way 6-8 hours til crunchy for longer storage or to eat as a snack.

Raw Cookies and Milk

Santa would be jealous!

I created these cookies because after making the almond milk I didn’t want to throw away the pulp, so I got creative…

So I used the pulp of 1 1/2 cup almonds leftover from the almond milk then added to it…

8-10 (I used the skinny pitted dates) dates chopped in the food processor

1/2 dropper of vanilla stevia

1/4c currants

1 apple chopped fine in the food processor

2-3 Tbs.  ground chia seeds

1/4 c. shreaded coconut

1 tsp orange zest

Mixed it all up, scooped it with an small ice cream scooper and placed it on the dehydrator sheet for about 6 hours on 115

I then mixed coconut butter, agave, and raw cacao to make the frosting.

Makes about 15-20 cookies.

P.S. You can also eat the cookie mixture like oatmeal without dehydrating it. It’s really yummy.

Today’s lunch

Marinated Mushrooms topped with walnut and cilantro pesto.

Pesto

1 cup soaked walnuts

bunch cilantro

1/2 of a garlic clove

salt and pepper to taste

1/8 tsp cumin

Mushrooms

2 Very thinly sliced portobello mushrooms

drizzle it with some balsamic vinigar

olive oil

and Mary Ann’s Seasoning salt.

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Spinache Salad with Steamed Beets

This is one of the recipes I made for my last cooking class. I made it again for thanksgiving and it was a big hit. I hope you will try it and give me some feedback.

Tahini Dressing

¼ c. tahini

2 Tbs. raw honey

2-3 Tbs. apple cider vinegar

1 small clove of garlic

About 1 to 2 Tbs. of water for consistency

Salt and pepper to taste.

Salad

1 Bag of organic baby spinach

Handful of chopped parsley

About two red beets steamed, cooled and cubed