RAW LUCUMA ICE CREAM
Lucuma is the number one flavor of ice cream in many South American countries, but many people have never heard of it, let alone tasted its rich, sweet, maple flavor. Once you taste these exotic, raw ice creams, you may be temped to invent new flavors using organic Sunfood Lucuma Powder.
Maca and raw cacao work great with lucuma also! Try adding a chocolate sauce to the below recipes, made using raw cacao powder and cacao butter. Even better, cacao nibs add just the right amount of crunch to complement smooth, luscious ice cream. Enjoy!
Here are two recipes that are amazing!
Recipe #1
Ingredients
1/2 Cup Lucuma Powder
1 Cup Cashews
1 Tbsp Vanilla Powder
1/4 Cup Agave Nectar
1 Cup Pure Water
Pinch Kalahari Salt (optional)
Directions:
Combine all ingredients and blend until smooth (Vita-Mix blender is recommended)
Pour into a container and put in the freezer overnight
Scoop into a bowl and enjoy!
Recipe #2 (adds Cashews, Honey & Maca Powder)
Ingredients
1 Cup Lucuma Powder
1 Cup Cashews
1 Tbsp Vanilla Powder
1 Cup Coconut Cream, Coconut Meat or Raw Coconut Butter
1 Cup Maple Syrup
1 Tbsp Psyllium Hulls (essential for creating a soft ice-cream that can be scooped)
1/4 Cup Agave Nectar
1 Cup Pure Water (or more to allow blending consistency – you can replace with cashew milk made with cool processed raw cashews)
1/3 Cup Maca Powder or Red Maca Powder
Pinch Kalahari Salt (optional)
Directions:
Mix all ingredients into a smooth consistency
Pour into a container and freeze until set
Scoop into a bowl and enjoy! (serves 6)
Lucuma is the number one flavor of ice cream in many South American countries, but many people have never heard of it, let alone tasted its rich, sweet, maple flavor. Once you taste these exotic, raw ice creams, you may be temped to invent new flavors using organic Sunfood Lucuma Powder.
Maca and raw cacao work great with lucuma also! Try adding a chocolate sauce to the below recipes, made using raw cacao powder and cacao butter. Even better, cacao nibs add just the right amount of crunch to complement smooth, luscious ice cream. Enjoy!
Here are two recipes that are amazing!
Recipe #1
Ingredients
1/2 Cup Lucuma Powder
1 Cup Cashews
1 Tbsp Vanilla Powder
1/4 Cup Agave Nectar
1 Cup Pure Water
Pinch Kalahari Salt (optional)
Directions:
Combine all ingredients and blend until smooth (Vita-Mix blender is recommended)
Pour into a container and put in the freezer overnight
Scoop into a bowl and enjoy!
Recipe #2 (adds Cashews, Honey & Maca Powder)
Ingredients
1 Cup Lucuma Powder
1 Cup Cashews
1 Tbsp Vanilla Powder
1 Cup Coconut Cream, Coconut Meat or Raw Coconut Butter
1 Cup Maple Syrup
1 Tbsp Psyllium Hulls (essential for creating a soft ice-cream that can be scooped)
1/4 Cup Agave Nectar
1 Cup Pure Water (or more to allow blending consistency – you can replace with cashew milk made with cool processed raw cashews)
1/3 Cup Maca Powder or Red Maca Powder
Pinch Kalahari Salt (optional)
Directions:
Mix all ingredients into a smooth consistency
Pour into a container and freeze until set
Scoop into a bowl and enjoy! (serves 6)
Divine Vegan Cheesecake Recipe
by Kevin Coria (inspired by Matthew Kenney)
Top and bottom layers (Mango/Coconut):
3 cups of Cashews, soaked
4 cups of chopped mango (fresh or frozen)
1 cup of young coconut meat
1/2 cup of Agave or Yacon Syrup
1/3 cup of lime juice
1 Tbsp of vanilla powder
pinch of Kalahari Salt
1 cup of coconut oil, melted
Middle Berry layer:
1 cup frozen blackberries
1 tsp lemon juice
1 Tbsp of Maqui Berry powder
1/2 cup of Agave or Yacon Syrup
1/2 cup of coconut oil, melted
1 tsp lemon juice
1 Tbsp of Maqui Berry powder
1/2 cup of Agave or Yacon Syrup
1/2 cup of coconut oil, melted
Crust:
3/4 cup of cashews
3/4 cup of macadamia nuts
3 Tbsp of coconut palm sugar
1 tsp of vanilla powder
1 tsp of Kalahari Salt
3/4 cup of macadamia nuts
3 Tbsp of coconut palm sugar
1 tsp of vanilla powder
1 tsp of Kalahari Salt
Assembly:
Crust: Blend nuts and palm sugar in a food processor until fine, then stir in remaining ingredients. Press crust into 9-inch springform pan. Place into freezer for 10 minutes to set.
Top layer: Blend all ingredients in a high powered blender until smooth. Add half to pan on top of crust and return to freezer for 10 minutes or until firm.
Middle layer: Blend as above and add to pan on top of first layer. Set in freezer.
Bottom layer: Add remaining part of mango/coconut filling to the top. Set in freezer for 10 minutes.
Garnish with fresh mangoes, blackberries or sprinkled Maqui Berry powder. Cover and
leave in fridge until ready to serve.
Vegan Carrot Cake
To help you with your search for healthy vegetarian desserts or a luscious carrot cake recipe, here is a delicious vegan carrot cake recipe that even staunch non-vegetarians will love.
What you will need:
- 2 1/2 cups of refined flour
- 1 teaspoon of salt
- 2 teaspoons of baking soda
- 4 teaspoons of baking powder
- 1 tablespoon of fine ground cinnamon
- 1 teaspoon of nutmeg
- 1 teaspoon of ground ginger
- 3 tablespoons of egg replacer
- 2 cups of light brown sugar
- 1 cup of safflower oil
- 1 cup of almond milk
- 1 cup of unsweetened applesauce
- 3 cups of juicy red grated carrots
- 1 cup of chopped walnuts
- 1 cup of raisins (seedless variety)
Method:
- Grease and flour three 9-inch round cake pans.
- Mix the flour, baking soda, baking powder, ground cinnamon, ground ginger, ground nutmeg, salt and egg replacer. Sift the dry ingredients.
- Preheat the oven to 350F.
- In a mixing bowl, place the safflower oil, almond milk and unsweetened applesauce. Blend these ingredients together to get an even mix.
- Mix the sugar with the wet ingredients and beat well.
- Add the dry ingredients to the wet ingredients and mix well. Make sure there are no lumps in the mix and scrape the sides of the bowl regularly to get an even mix.
- Stir the carrots, walnuts and raisins into the mix.
- Pour the prepared batter in the greased baking pans and smooth out the tops.
- Bake the cakes in the preheated oven at 350F for about 25 minutes. Insert a toothpick in the center and if it comes out clean then the cake is cooked.
- Remove from the oven and invert the cakes on wire racks and cool completely before cutting or decorating.
Vegetarian cream cheese frosting recipe:
- 12 tablespoons of chilled non-hydrogenated margarine
- 500 grams of crumbled soy cheese
- 1 1/2 cups of powdered sugar
- 1 teaspoon of vanilla extract
Method:
- Beat the margarine using an electric blender till fluffy.
- Add the crumbled soy cheese to the margarine and beat some more to get a light and fluffy mix.
- Stir in the powdered sugar and vanilla extract.
- Cover with a damp cloth and set aside.
Assembling the cake:
- The cake is moist in the center and, therefore, you can easily store it in the fridge before assembling.
- Place one cake on a cake stand.
- Spread some frosting on top of the cake.
- Place another cake on top of the first one.
- Spread some frosting on the top.
- Place the third cake on the top and press gently.
- Cover the sides and top of the cake with the remaining frosting.
- Chill in the fridge to set before serving
Vegetable Lasagna Cupcakes
This easy vegan lasagna was made from vegetables: fresh shiitake mushrooms, baby zucchini and wrapped with wonton wrappers wich is easy to do.
Flatbreads with Creamy Red Pepper Scallion Spread
This beautiful charred bread, all aromatic and crispy outside, made especially so from a handful of cornmeal, is perfect for your evening picnic around table or eat it in open air.
Easy vegan sunday lunch
This easy to make and delicious in taste vegan sanwich was made by mixed seeds bread with cucumber, green salads, an eggplant paste and small black caviar beads.Try this recipe and make your sunday lunch a better vegan sunday lunch.
Holiday Lentil Loaf
Ingredients :
nonstick spray
1 small onion, chopped finely
1 clove garlic, crushed
2 stalks celery, chopped finely
2 teaspoons sage
3 cups cooked lentils
3 cups cooked wild rice (you can use a wild rice/brown rice mix here too)
1/2 cup chopped walnuts
1/4 cup whole wheat breadcrumbs
2 tablespoon vinegar
2 egg equivalents (vegan sub : mix 1 tbsp arrowroot powder, 1 tbsp corn starch & 4 tbsp water)
2 tablespoons whole wheat flour
fresh ground black pepper and sea salt, to taste
Directions:
1. Preheat oven to 350 degrees F. Spray a fraying pan with nonstick spray, and saute the onion, garlic and celery until onion is translucent. Add the sage. Combine all ingredients in a large bowl and mix well.
2. Spray a loaf pan with nonstick spray and fill the loaf pan with the mixture. Press down.
3. Bake 30 minutes covered, 10 minutes uncovered. Let stand for 5-10 minutes before cutting and serving.
nonstick spray
1 small onion, chopped finely
1 clove garlic, crushed
2 stalks celery, chopped finely
2 teaspoons sage
3 cups cooked lentils
3 cups cooked wild rice (you can use a wild rice/brown rice mix here too)
1/2 cup chopped walnuts
1/4 cup whole wheat breadcrumbs
2 tablespoon vinegar
2 egg equivalents (vegan sub : mix 1 tbsp arrowroot powder, 1 tbsp corn starch & 4 tbsp water)
2 tablespoons whole wheat flour
fresh ground black pepper and sea salt, to taste
Directions:
1. Preheat oven to 350 degrees F. Spray a fraying pan with nonstick spray, and saute the onion, garlic and celery until onion is translucent. Add the sage. Combine all ingredients in a large bowl and mix well.
2. Spray a loaf pan with nonstick spray and fill the loaf pan with the mixture. Press down.
3. Bake 30 minutes covered, 10 minutes uncovered. Let stand for 5-10 minutes before cutting and serving.
Vegan Gluten Free Pumpkin Pie
Ingredients:
In a food processor bowl add:
1 14 or 15-oz can organic pumpkin
1 1/2 cups full fat coconut milk (or vanilla soy/almond milk)
2 teaspoons bourbon vanilla
2 tablespoons light olive oil
1 tablespoon Ener-G Egg Replacer
3/4 cup organic light brown sugar1/2 cup GF buckwheat flour (You can use your favorite gluten-free flour mix instead)
2 tablespoons tapioca starch/flour
2 teaspoons baking powder
1/4 teaspoon xanthan gum
1/2 teaspoon sea salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
Cover and process until smooth and creamy. Stop and scrape the sides of the bowl, if necessary to incorporate all of the dry ingredients.
Method :
Preheat the oven to 350 degrees F. Lightly grease a 9-inch glass pie plate.
Pour into the prepared pie plate and smooth evenly. Bake in the center of a preheated oven for about an hour until done. The pie should be firm- but still give a little when lightly touched. The center should not be wet. It will fall a bit as it cools.
Cool the pie on a wire rack completely. Cover and chill in the refrigerator until serving.
1 hour
Yield: 1 pie with 8 slices
Tofu Omelet
Make 4 omelet
Ingredients :
2 garlic cloves (optional)
1 pound silken tofu, lightly drained (not the vacuumpacked kind) or soft tofu Nasoya brand is recommended.
2 tablespoons nutritional yeast
2 tablespoons olive oil
½ teaspoon turmeric
1 teaspoon fine black salt, plus extra for sprinkling (optional)
, plus extra for sprinkling (optional)
½ cup chickpea flour
1 tablespoon arrowroot or cornstarch
Directions :
Chop up the garlic, if using, in a food processor. Add the tofu, nutritional yeast, olive
oil, turmeric, and salt. Puree until smooth. Add the chickpea flour and arrowroot
and puree again for about 10 seconds, until combined. Make sure to scrape down
the sides so that everything is well incorporated.
Preheat a large, heavy-bottomed, nonstick skillet over medium-high heat. Wellseasoned
cast iron works great or use a regular nonstick skillet. Lightly grease the
pan with either cooking spray or a very thin layer of oil. (The less oil the better for
the nice brown speckles we’re going for.) Also, make sure that you use a large skillet,
as you need room to spread out the omelet and to get your spatula under there
to flip. Don’t use an 8-inch omelet pan or anything like that. Here you’ll need at least
12 inches (tee hee).
In ½-cup increments, pour the omelet batter into the skillet. Use the back of a spoon or a rubber spatula to spread the batter out into about 6-inch circles. (It’s okay if it isn’t a perfect circle.) Be gentle—if there are any rips or holes, that is fi ne, just gently fi ll them in as you spread the batter.
Let the batter cook for about 3 to 5 minutes before flipping. The top of the omelet
should dry and become a matte yellow when it’s ready to be flipped. If you try and it seems like it might fall apart, give it a little more time. When the omelet is ready to be fl ipped, the underside should be fl ecked light to dark brown. Flip the omelet and cook for about a minute on the other side. Keep warm on a plate covered with tinfoil as you make the remaining omelets.
Fill omelet with the filling of your choice, then fold it. Once the omelet has been fi lled, sprinkle with a little extra black salt, since some of its flavor disappears when cooked.
1/2 teaspoon salt
1 cup plain breadcrumbs
1 egg replacer (I used Ener-G)
2 green onions, chopped
1/4 cup red bell pepper, diced
1 1/2 teaspoons Old Bay seasoning
1 tablespoon vegan mayonnaise or yogurt
1/8 teaspoon red pepper flakes
3 tablespoons vegetable oil, for frying
Directions :
Zucchini Crabcake
Ingredients :
3 cups zucchini (about 1 medium), grated 1/2 teaspoon salt
1 cup plain breadcrumbs
1 egg replacer (I used Ener-G)
2 green onions, chopped
1/4 cup red bell pepper, diced
1 1/2 teaspoons Old Bay seasoning
1 tablespoon vegan mayonnaise or yogurt
1/8 teaspoon red pepper flakes
3 tablespoons vegetable oil, for frying
Directions :
1. Place grated zucchini in a colander with salt, and let stand 30 minutes. I found a salad shooter to be very helpful with grating.
2. Gently press with paper towels to absorb as much moisture as you can. It should be fairly dry and should measure about 2 cups now.
3. Place remaining ingredients (except oil) with zucchini in a bowl, and mix well. Form into 8 patties, and chill for about 15 minutes or so.
4. Heat oil in a nonstick skillet on medium heat. Add patties to hot skillet and cook on both sides until browned. Drain excess grease on paper towels
Makes: 8 patties, Preparation time: 20 min, Cooking time: 15 min 2. Gently press with paper towels to absorb as much moisture as you can. It should be fairly dry and should measure about 2 cups now.
3. Place remaining ingredients (except oil) with zucchini in a bowl, and mix well. Form into 8 patties, and chill for about 15 minutes or so.
4. Heat oil in a nonstick skillet on medium heat. Add patties to hot skillet and cook on both sides until browned. Drain excess grease on paper towels
Coconut Cauliflower Chana
Ingredients :
2 tbsp non-hydrogenated coconut oil or olive oil
2 medium-large onions, chopped
2 large carrots, chopped
3 large or 5 medium cloves garlic, minced
1 tbsp grated fresh ginger root
1–2 tbsp curry powder,* or to taste
1/4 tsp cayenne pepper, or to taste
2 tsp sea salt
2 fist-sized orange-fleshed sweet
potatoes (may substitute with regular potatoes), diced
3 cups diced cauliflower
1 red bell pepper, chopped
2. 1/2 cups cooked chickpeas (garbanzo beans) (or 2 [14-oz/398-mL] cans, drained & rinsed)
1 (14-oz/398-mL) can good quality coconut milk (not light version)
1/4–1/2. cup filtered water (or more to thin sauce as desired)
1/4. cup shredded unsweetened coconut
1 handful of chopped fresh cilantro leaves (for garnish)
Directions :
Directions :
Heat the oil in a soup pot on medium. Add the onions and saute for about 5minutes.
Add the carrots, garlic, ginger, curry powder, cayenne, and salt, and saute for another 5 minutes.
Stir in the sweet potatoes, cauliflower, red pepper, chickpeas,coconut milk, water, and shredded coconut, cover, and cook for about 15
minutes, stirring occasionally, until sweet potatoes are soft.
Remove from heat, garnish with cilantro, and serve hot.
Makes 6–8 servings.
Millet-Stuffed Bell Peppers
Ingredients :
1 tbsp olive oil
2 medium onions, finely chopped
2–3 cloves garlic, minced
2 tbsp tamari soy sauce
2 tsp dried thyme (or 1 tbsp fresh)
1 tsp dried rosemary (or 2 tsp fresh)
1/2. tsp celery seed
freshly ground black pepper to taste
4 cups cooked millet (may substitute with quinoa or brow rice)
3/4. cup tahini
3/4. cup ground raw pumpkin or sunflower seeds up to 1/4 . cup filtered water or vegetable stock
1/2. cup minced fresh parsley leaves
6–8 organic medium-large bell peppers
Directions :
Preheat oven to 375°F (190°C).
Heat the oil in a 3-qt/L saucepan on medium-high.
Add the onions and saute for 8 minutes, until they begin to soften. Add the garlic, tamari, thyme, rosemary, celery seed, and pepper, and saute for another 5 minutes.
Add the onions and saute for 8 minutes, until they begin to soften. Add the garlic, tamari, thyme, rosemary, celery seed, and pepper, and saute for another 5 minutes.
Combine the millet, tahini, and seeds in a large bowl and mix well.
Transfer to saucepan and cook until well heated, stirring occasionally; you’ll likely want to
Transfer to saucepan and cook until well heated, stirring occasionally; you’ll likely want to
add a few splashes of water or stock to prevent sticking.
Turn off heat and stir in the parsley.
Adjust seasonings to taste (sometimes I add some extra thyme and rosemary).
Adjust seasonings to taste (sometimes I add some extra thyme and rosemary).
Slice tops off the bell peppers, remove the core, seeds, and veins, and stuff peppers with millet mixture.
Discard or compost bell pepper tops (or enjoy as a raw snack).
Place 1-in (2.1/2-cm) water in a baking pan. Place peppers upright (they must stay
upright to keep stuffing from getting soggy) in pan and bake for 25–30 minutes,
until peppers are soft.
Makes 6–8 servings
Spice Swirl Bundt Cake with buttahmilk Glaze
Ingredients :
Vanilla batter
2 cups light spelt flour (plus extra to dust pan)
1 cup organic sugar (fair trade if possible)
(fair trade if possible)
1 tsp baking soda
1/2. tsp sea salt
1 cup organic non-dairy milk or filtered water
1/2. cup softened non-hydrogenated coconut oil or sunflower oil
1 tbsp pure vanilla extract
1 tbsp apple cider vinegar
Spice batter
2 cups light spelt flour
3/4. cup Sucanat or organic sugar (fair trade if possible)
1 tbsp cinnamon
1 tsp nutmeg
1 tsp ground ginger
1 tsp baking soda
1/2. tsp sea salt
3/4. cup organic non-dairy milk
1/2. cup softened non-hydrogenated coconut oil or sunflower oil
1/4. cup organic blackstrap molasses
1 tbsp apple cider vinegar
Buttahmilk glaze
2 cups powdered organic sugar (fair trade if possible)
1/4. tsp nutmeg (optional)
3–4 tbsp organic non-dairy milk
2 tbsp fresh lemon juice
Directions :
Preheat oven to 350°F (180°C). Lightly oil and flour a 2.-qt/L Bundt pan –ensure all interior surface is coated to prevent cake from sticking.
To prepare vanilla batter:
Whisk together the flour, sugar, baking soda, and salt in a large bowl.
Add the milk or water, oil, and vanilla and mix just until all flour is absorbed.
To prepare spice batter:
Whisk together the flour, Sucanat or sugar, cinnamon, nutmeg,
ginger, baking soda, and salt in a separate large bowl.
ginger, baking soda, and salt in a separate large bowl.
Add the milk or water, oil, and molasses and mix just until all flour is absorbed.
Add the vinegar to each of the bowls and quickly mix one then the
other, just until vinegar is evenly distributed through batter in each bowl.
other, just until vinegar is evenly distributed through batter in each bowl.
Pour the vanilla batter into the Bundt pan first, tilting pan at a bit of
an angle so batter fills one side of pan
(it will still flow to other side, but the objective is to have the batter mostly on one side).
an angle so batter fills one side of pan
(it will still flow to other side, but the objective is to have the batter mostly on one side).
Place pan on a table or counter top and immediately pour the spice batter in other side
(the two batters will mix but won’t completely combine).
Gently draw a snake-like swiggle with a toothpick, skewer, or knife
once through batter to help that swirl happen
once through batter to help that swirl happen
(don’t over-swiggle, as batters will lose their swirl and begin to blend – we don’t want that!).
Bake for 45–50 minutes, until cake begins to pull away from sides of pan
and a toothpick inserted into center comes out clean.
and a toothpick inserted into center comes out clean.
Remove from oven and allow to cool in pan for at least 30 minutes before
inverting cake onto a serving plate and removing pan.
Once cake is completely cooled, combine all ingredients for glaze in a liquid
measuring cup and mix until smooth.
Gently pour over cake (don’t worry about the glaze being distributed perfectly).
Gently pour over cake (don’t worry about the glaze being distributed perfectly).
Makes 12–16 servings.
Pesto White Bean Bowl
Ingredients :
1 1/2. cups cooked cannellini (white kidney) or navy beans (or 1 [14- oz/398-mL] can, drained & rinsed)
1/4. cup basil or cilantro pesto (see pages 156 or 157; or a non-dairy store-bought brand)
1/4. tsp sea salt freshly ground black pepper to taste
4 small bunches baby bok choy, chopped (or 4 cups organic baby spinach)
2 cups cooked quinoa* (or another grain like brown rice or millet)
2 tbsp flax seed oil or olive oil
(optional, depending on oiliness of pesto)
* If you don’t already have
quinoa cooked (yay, leftovers!),
you’ll want to start cooking it
first.
Directions :
Gently combine the beans, pesto, salt, and pepper in a medium bowl.
Portion the cooked quinoa equally between two dinner bowls (or travel containers).
Top with the bok choy, then the pestoed beans, and drizzle with the oil and season with additional salt and pepper if desired.
Makes 2 servings.
Tofu Burger
Ingredients :
- 1 red onion, finely chopped
- 200 gms (6-1/2oz) cremini mushrooms,finely chopped
- 350 gms (11oz) hard tofu
- 2-3 cloves of garlic
- 3-4 tbsp cilantro
- 2 cups (200gms/6-1/2oz) wholegrain flaxseed bread crumbs (or use gluten free)
- 1 heaped tbsp tomato paste
- 2 tbsp balsamic vinegar
- 2 tbsp chilli garlic sauce , or to taste
- 1-1/2 cups (150gms/5oz) wholegrain flaxseed bread crumbs, extra
- 6 wholegrain bread rolls (or gluten free rolls)
- 1/2 cup Mayo (try vegan mayo
- Sun dried tomatoes in olive oil to taste
- 60 gms (2oz) baby spinach leaves
- hot chilli sauce to serve
Directions :
1. In a pan, heat about a tsp of olive oil and sauce the onions until soft. Add the mushrooms and cook for another 3-4 minutes and cool slightly.
2. In a food processor, blend 250 gms (8 oz) of the tofu with garlic and cilantro. Or you can use basil like in the original recipe
3. Blend until smooth.
4. transfer this to a bowl and stir in the onion- mushroom mixture, breadcrumbs, tomato paste, vinegar and hot sauce (or sweet chilli sauce).
5. Grate the remaining tofu and add it to this mixture
6. Stir until well mixed and then refrigerate for about 30 minutes
7. Divide this mixture into 6 patties, pressing together well.
8. Coat them well all around with the extra breadcrumbs
9. In a pan ( i used the same where I sauted the onion and mushroom mixture),
add some olive oil to coat the pan and shallow fry or pan fry the patties.
Preferably you would want 1 cm (1/2 inch) oil in a deep frying pan.
add some olive oil to coat the pan and shallow fry or pan fry the patties.
Preferably you would want 1 cm (1/2 inch) oil in a deep frying pan.
10. Cook them 4-5 minutes on each side or until they are golden. Make sure to turn them carefully to prevent them from breaking up. Drain on paper towels.
(you can also season them with salt now)
(you can also season them with salt now)
11. Now starts the assembly. Toast the bread. Spread some mayo on one side of each roll.
- Layer the semi dried tomatoes - as many as you like
- Then comes the tofu patty
- top it off with spinach/rocket leaves. You can drizzle some more of the chilli sauce
- Press it down with another roll with the spread facing below.
- The Burger all dressed up and ready for Super Bowl/Potluck/Picnic/or lazy movie day
Super Summer Rainbow Veggies
Ingredients :
2 carrots, sliced … 1 whole brocoli , cut into florets … 3 bell pepper of different colors … ½ red onion … 2 celery stalks … ½ cup vegetable oil … 1 pound firm tofu, cut into strips … 2 garlic cloves,minced … 1tablespoon grated ginger … 2 tablespoons soy sauce (to taste) … Salt and pepper to taste
Cooked rice, millet, or couscous to accompany the stir-fry
Directions :
1. Slice carrots quite thin
2. Use only the flower head broccoli
3. Cut the celery sticks
4. Cut the bell peppers into larger pieces
5. Put the veggies in a large bowl
6. Cut onion either in strips or in cubes
7. Cut tofu into strips(blotted it firstwith a paper towel)
8. Heated the oil
9. Add the onions and the tofu
10. While the tofu is browning, add the ginger and garlic
11. Add the rest of the vegetables
12. Mix the whole thing well until the vegetables are tender but still slightly crunchy
13. 2 tablespoons of soy sauce, some salt and pepper
14. We can certainly change the vegetables, add in perhaps asparagus, snow peas, or even cashews or almond
15. Put it on rice, couscous, or millet
16. Ready to serve
Easy Vegan Chocolate Cake
Ingredients:
1.5 cups of flour
1 cup of sugar
3 tablespoons of cocoa
1 teaspoon baking soda
1 teaspoon of vanilla
2 teaspoons of vinegar
5 tablespoons of vegetable oil
1 cup of raisin water (To make boil about half a cup of raisins in water)
1 teaspoon of cinammon (optional)
Directions:
Method: Pour dry ingredients straight into a baking dish. Around 9 X 9 is a perfect size. Combine the ingredients with a spoon until mixed thoroughly. Then make three grooves in the dry mixture (or wells as my friends grandmother called them): one large and two smaller. Pour the oil into the large well, and the vinegar in one of the smaller ones, and the vanilla in the other. Pour the raisin water (fruit tea can also be substituted) over the mixture. Mix all ingredients together, so you don't see any flour. Bake in 350 degree for half an hour.
Preparation time: 15 minutes
Avocado Fries With Ketchup
Ingredients:
Avocado Fries
1 cup golden flax, whole
2 tablespoons chili powder
¼ teaspoon cayenne pepper
1 teaspoon fresh ground cumin
½ teaspoon sea salt
1 large avocado
Ketchup
2 cups sun-dried tomatoes, soaked
¼ cups golden raisins, soaked
5 Medjool dates, soaked
4 tablespoons apple cider vinegar
2 cups purified wate
1. Put 1 cup of golden flax into a high powered blender and blitz that for a few seconds to turn it into a complete powder.
2. Add in the organic chili powder, the cayenne pepper, the fresh ground cumin, the sea salt.
3. Use hands to mix them all together.
4. Cut half the avocado, open it and use a very sharp knife to take out the pit.
5. Use a clean spoon to run it right around the outside of the avocado so that it will make a very clean half of avocado.
6. Make some wedges from the avocado and toss some right into the flax breading.
7. Make sure to properly breadd all the avocado wedges.
8. Pop them into the dehydrator for ideally 5-6 hours.
9. For the ketchup, place the sun-dried tomatoes into the blender along with the soak water.
10. Add in the soaked raisins, the Medjool dates, the apple cider vinegar, and the water.
11. Set it on a high speed for about 10 to 15 seconds so that it will become nice and thin.
12. For the presentation, place the ketchup on the plate, start with a little pile, take a spoon at roughly a 45 degree angle, place it down into the pile, and pull it right through. So it looks beautiful right away.
13. Take same spices that are used in the recipe: a little bit of cumin, and sprinkle it across the plate. A little bit of chili powder, cayenne pepper
14. Pop the avocado fries onto the plate. Make them nice and high
15. Ready to be served.
Perfect Falafel
Ingredients:
2 1/2 cups garbanzo beans, soaked
1 cup onion, chopped
3/4 cup parsley leaves
1 tablespoon coriander seeds
1 tablespoon cumin seeds
3 teaspoons sea salt
2 tablespoons egg replacer
2 tablespoons whole meal flour
canola oil, as needed for frying
1 cup onion, chopped
3/4 cup parsley leaves
1 tablespoon coriander seeds
1 tablespoon cumin seeds
3 teaspoons sea salt
2 tablespoons egg replacer
2 tablespoons whole meal flour
canola oil, as needed for frying
Directions:
1. Put the garbanzos in a blender and mince until you have a fine crumbly texture.Take out the beans and put the onion and parsley into the food processor. Blend until finely minced (but not puree).
2. Slightly roast the coriander and cumin seeds over a low heat in frying pan (just until they start to smell and brown ever so slightly), then grind them.
3. In a big bowl, place the garbanzos and mix in the spices, the onion with the parsley, and then the egg replacer and flour. Let sit for a while to let flavors blend. Preheat oven to 350 degrees F if keeping patties warm.
4. Make small patties and fry in medium-hot canola oil until brown on both sides (turning over a couple of times). Place on paper towels to let them drain.
5. Put them in oven so that they may finish cooking on the inside (just in case).
These little wonders will never break apart during frying because they have the egg replacer and the flour inside which binds everything together nicely. Also, the inclusion of any oil in any falafel mixture will make the water content and the oil to separate the ingredients and cause trouble, so no worries this time!
Makes: around 35 falafel, Preparation time: 1 hour (or so)
Blueberry Breakfast Polenta &Immune Boost Juice
Blueberry Breakfast Polenta
Ingredients :
1 cup non-GM cornmeal … 1/2 . tsp cinnamon (optional) … . 1/2. tsp sea salt …1.1/2. cups fruit juice (apple, pear, or other non-citrus fruit) … 1.1/2 cups filtered water … 1 tsp non hydrogenated coconut oil, or sunflower or olive oil (plus extra to oil dish) … 1 cup blueberries (fresh or frozen, but not thawed)
Directions :
Mix the cornmeal, cinnamon, salt, and juice in a small bowl.
Bring the water to a boil in a 3-qt/L saucepan.
Once boiling, slowly stir in cornmeal mixture.
Cook uncovered on medium-low heat for 20–30 minutes, stirring frequently to
prevent scorching, until thick and smooth. It’s done when you can jam a spoon
into it and it’ll stand on its own.
Remove from heat. Stir in the oil using a silicone spatula, then gently fold in the
blueberries. Scrape polenta into a lightly oiled or parchment-lined baking dish
or pie plate, and smooth out evenly. Allow to set for about 30 minutes.
(It’ll firm up on its own; you’ll see.)
Cut the polenta however you like – I slice it evenly into quarters and then cut
each quarter into 4 triangles.
Store any remaining polenta in an airtight container in the fridge for up to 4–5
days and warm it up in a skillet or toaster oven before serving.
Makes about 5 servings.
Immune Boost Juice
Ingredients :
3 large or 4 medium carrots … 1 small or 1/2. medium beet … 1 medium apple … 1 thumb-sized piece fresh ginger root
Optionals (choose 2)
1/2. lemon, peeled … 1 small or medium cucumber … 2 stalks celery … 4 stalks kale
Directions :
Scrub all produce well, and trim off ends of carrots and beet – no need to peel anything.
Your juicer may have a wide enough mouth for whole apples, but I recommend quartering them and removing the seeds (as they contain small amounts of cyanide – this is especially important if you plan to use the pulp in
Juice Pulp Muffins). Process all ingredients in juicer according to machine’s directions.
Drink immediately (centrifugal juicers produce juice that oxidizes quickly), sipping slowly for maximum nutrient absorption.
Makes 1 serving (about 1. cup).
& Homemade Ketchup
Ingredients :
4 Portobello mushrooms, 4–5 in
(10–12 1/2. cm) diameter (or 6 at
3–3 1/2. in [7 1/2.–8 cm] diameter
1/4. cup tamari or shoyu soy sauce
3 large or 5 medium cloves garlic, pressed or grated
4 tsp olive oil (plus extra for frying)
2 tsp balsamic or apple cider vinegar
several dashes of your favorite hot sauce or 1/4. tsp cayenne pepper (optional)
4 mini or 2 regular-sized fresh
whole-grain pitas (in lieu of buns)
Directions :
Gently slice or break off the mushroom stems and rinse caps quickly. Whisk together the tamari or shoyu, garlic, oil, vinegar, and hot sauce or cayenne in a bowl to make marinade.
Brush the mushroom caps with marinade and place them, tops down, in a shallow dish. Pour the remaining marinade evenly over mushrooms, ensuring each gets its share of garlic. Allow to sit, covered, for 30 minutes to 2 hours.
Lightly oil a skillet or barbecue set at medium-high heat. Place mushrooms, tops down, in a skillet or on a grill, brushing on any marinade that’s dripped off.
Cook for about 5 minutes, then flip to other side and cook for another 4 minutes until they’re tender when you poke them. (Extra marinade can be stored in an airtight container in fridge for up to 1 week and used to flavor veggies, tempeh, or tofu.)
Toast the pitas if desired and cut in half. Place each mushroom cap in each minipita or pita-half and serve, stuffed with any topping combination that inspires you.
Makes 2–4 servings.
4 Portobello mushrooms, 4–5 in
(10–12 1/2. cm) diameter (or 6 at
3–3 1/2. in [7 1/2.–8 cm] diameter
1/4. cup tamari or shoyu soy sauce
3 large or 5 medium cloves garlic, pressed or grated
4 tsp olive oil (plus extra for frying)
2 tsp balsamic or apple cider vinegar
several dashes of your favorite hot sauce or 1/4. tsp cayenne pepper (optional)
4 mini or 2 regular-sized fresh
whole-grain pitas (in lieu of buns)
Directions :
Gently slice or break off the mushroom stems and rinse caps quickly. Whisk together the tamari or shoyu, garlic, oil, vinegar, and hot sauce or cayenne in a bowl to make marinade.
Brush the mushroom caps with marinade and place them, tops down, in a shallow dish. Pour the remaining marinade evenly over mushrooms, ensuring each gets its share of garlic. Allow to sit, covered, for 30 minutes to 2 hours.
Lightly oil a skillet or barbecue set at medium-high heat. Place mushrooms, tops down, in a skillet or on a grill, brushing on any marinade that’s dripped off.
Cook for about 5 minutes, then flip to other side and cook for another 4 minutes until they’re tender when you poke them. (Extra marinade can be stored in an airtight container in fridge for up to 1 week and used to flavor veggies, tempeh, or tofu.)
Toast the pitas if desired and cut in half. Place each mushroom cap in each minipita or pita-half and serve, stuffed with any topping combination that inspires you.
Makes 2–4 servings.
