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.

Almost Raw Asian Style “Noodles”

This dish came together by accident.  I was out of stuff to take to someone’s home, so I created this dish with things I had on hand and it turned out to be a hit, so I repeated it recently and decided to blog it.

I used the Tri-Blade Plastic Spiral Vegetable Slicer to make the zucchini pasta.

Tri-Blade Plastic Spiral Vegetable SlicerThe Ingredients are as follows:

3-4 zucchini

1 carrot (optional) shredded

1 persian cucumber (thinly sliced on a slicer)

1/2 red bell pepper chopped

handfull of chopped cilantro

2-3 green onions chopped

1/2 c. chopped peanuts

Dressing:

1/4 c. unrefined peanut oil

3 Tbs. Nama Shoyu or Tamari sauce

3 Tbs. Apple Cider Vinigar

2 Tbs. Agave syrup

1 small clove of garlic or 1/2 of a large one

1 tsp of freshly grated ginger

Mix all the ingredients together toss with the rest of the salad and enjoy!

If you’re taking this to a pot luck, keep the peanuts in a zip lock as you never know if someone might have an allergy to them.

Asian Zucchini Pasta salad

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Raw Pumpkin Cheesecake

Raw Pumpkin "Cheesecake"

So I’ve been experimenting with different recipes for a raw pumpkin cheesecake, and I think I’ve come up with a winner. Let me know your thoughts.

Ingredients

Crust:

1 Cups Pecans

1/3 Cup Raisins

1/2 tsp agave

Pinch of Sea Salt

Filling:

4 Soft Dates, pitted and packed

1/4 Cup Agave

1/4 Cup Lemon Juice

1/2 Cups Cashews, soaked

1/2 Cup Young Coconut Meat

1 Tablespoon Pumpkin Pie Spice

1/2 Cup Coconut Oil, warmed to liquid

1 1/2 to 2 c Cup Pumpkin, chopped (I use butternut squash, but you can use any pumpkin)

Directions:

To make the crust: In a food processor, process pecans, raisins, agave, salt until the mixture begins to stick together.  Press the crust mixture evenly in the bottom of an 6-inch spring form pan( note that this is smaller than the standard size, if you are using the 8 inch pan, you will need to increase the amounts.)

To make the filling, process the dates, agave, and lemon juice in a Vitamix or a high power blender until smooth.  Add the pumpkin, cashews and coconut meat and process until completely smooth.  If the coconut oil is solid, put the jar in a pan of hot water and let it liquify then add the coconut oil and process until well incorporated.  Pour the filling onto the crust. Chill at least 3 hours before serving, I like it frozen as well.