Amazing Raw Mango Dessert

I was talking with my sister on Skype a couple of weeks ago and she was chowing down on left over dessert from the night before.  In between mouthfuls she was telling me how amazing this dessert is and how she has made it 3 times in the past week and half.  If my sister is this excited about something I know I have to try it too.

I have made this twice so far.  The first time I only made only half the recipe, and I assure you, you should make the whole recipe.  You'll be craving it for days.  The second time I made it our friend Christian came over for dinner.  As soon as he heard the dessert was raw he was not really interested.  When he tried this amazing dessert he couldn't believe it, and even requested seconds. This is definitely a winner and I recommend you make this tonight!

Amazing Raw Mango Dessert

serves 6

Crust:

3 cups pecans

1 tbsp vanilla extract

3/4 cups dates, pitted

1/2 tsp sea salt

Syrup:

3/4 cup dates, pitted

3 tbsp coconut oil

2 tsp vanilla extract

1/3 cup water, more as needed

Filling:

4 ripe mangos, cut into small bite-size pieces

1/2 cup fresh or frozen blueberry, defrosted if frozen

1/2 sliced strawberries 

Directions:

1. Place pecans and salt into a food processor and process until a powder-like consistency forms.  Add dates and vanilla and process until a dough like consistency forms.  Remove from the food processor and set aside.

2. For the syrup place dates, coconut oil and vanilla extract into food processor and process until smooth.  Add water, a syrup type consistency should form.  If too thick add in water.

3. Mix all fruit with syrup.

4. Press the crust into a individual ramekin (I used a circular mold) or make a large portion and press in the serving platter.  Top with the syrupy fruit.  And OMG enjoy!  

***Adapted fron Ani Phos Raw Mango Blueberry Cobbler

Lentil and Carrot Biryani

I saw this recipe on Veganricha.com and had to try it.  Basically you put everything in one pot or rice cooker walk away and 40 minutes later you have an amazing meal.  It tastes great as leftovers as well.  

Lentil and Carrot Biryani

1 1/2 cup brown rice, or brown basmati rice

4 cups water

1/2 cup lentils

1/4 cup cashews

1/2 cup raisins, i used both regular and white

2 tsp ginger, grated

2 cloves garlic, grated

1 carrot, grated

1/2 tsp turmeric

1/2 tsp cumin powder

2 bays leaves

1 cinnamon stick

3 cardamon pods, bruised

6 whole cloves

10 whole black peppercorns

10 coriander seeds

1/2 tsp garam masala

1/2 tsp salt

Directions:

1.  Put all ingredients in a large pot and bring to a boil.

2. Lower to simmer and cook for about 45 minutes.  You may need to add more water after about 30 minutes or so.

Alternatively, you can put all ingredients into a slower cooker and fill up the water to the indicated marker.  

Farro and Lentil Salad

I always am look for hearty dishes that are healthy and will keep you full.  This dish is an excellent example.  It is great to make ahead of time because it keeps really well in the fridge.  And trust me it is delicious!

What is Farro?

Farro has been showing up everywhere recently.  I feel that people are pushing away from white starchy grains to more complex carbohydrates like farro.  Farro, or elmer wheat, has been around for centuries.  It first began being cultivated in the Middle East during biblical times.  It is still very popular in Italy and now in the US.  It is a great replacement for rice dishes like risotto and it is a great way to eat a hearty meal while still eating healthy.

Farro and Lentil Salad

serves 4

2 cups Farro

1 cup split yellow peas

1/3 olive oil

1/4 white balsamic

2 tsp mustard

1 tsp cumin powder

1/2 tsp coriander powder

1/2 tsp turmeric powder

1/8 chili powder

1/2 lemon, juiced

1 tsp sea salt or more

pepper to taste

1/4 cup raisins

1 small zucchini

3 handfuls of arugula

Directions:

1.  Cook farro in 5 cups of water for 45 minutes.  Or cook in pressure cooker for 15 minutes.

2.  Cook split yellow peas, in 2.5 cups of water for 25 minutes until soft.  Add additional water if needed.

3. Mix all ingredients for dressing in a bowling using a small whisk.

4.  Slice the zucchini into very thin round slices.  Mix all ingredients, except arugula into mixing bowl and mix together till very well combine.  Season with salt to taste.

4.  You can place this mixture into the fridge or eat right away.  Mix with arugula and chow down.

Kale and Fennel Salad

It is really important for me to eat healthy when I am at work.  I love bring fresh salads.  This salad in particular is awesome.  It tastes better the longer it sits in the dressing so it perfect.  I sometimes even make it the night before.  Kale is supper nutritious and hearty so it keep you full. I can't emphasize enough how important it is to massage the kale.  Now seriously you have to get into it!  Normally kale can be very bitter but once massage the kale softens and takes in the flavor from the dressing.  Yum!

Kale:

Kale is incredibly rich in vitamin K.  This powerful antioxidant has be shown to help reduce risk in developing cancer.  Kale is also rich in vitamin A and C. It is very low calorie, 1 cup has about 33 calories.  Talk about superfood!

Kale and  Fennel Salad

1 bunch kale

1 fennel bulb

1/4 cup dried currants

1/4 cup walnuts

3 tbsp olive oil

2 tbsp good quality balsamic vinegar, the sweeter the better

Salt and Pepper to taste

Directions:

1. Shaved fennel using mandolin or slice very thinly using a sharp knife.  Rinse kale and remove stems. Cut in bit sized pieces.

2. Combine all ingredients, except walnuts, in a mixing bowl.  Now to the most important part. Massage Massage Massage!  

3.  Mix in walnuts. You can also add some parmesan cheese to make it a little more rich.  Leave for at least 30 minutes to allow the kale to absorb the flavors. Enjoy.

*** If you want it a little more creamy I would add 1/2 an avocado.

Raw Pad Thai

What the heck are kelp noodles? I have been reading about kelp noodles online for quite some time now.  First, they are raw so they are great for people who are trying to eat a raw diet, but also sick of zucchini noodles.  Coming from a person that has been eating raw zucchini noodles three times a week, this could happen very quickly.  They are clear noodles made out of kelp, a type of brown seaweed.  They do not taste like pasta at all, but they do look like pasta and you are able to prepare them like other pasta dishes.  They do not have much of a taste but they are great at absorbing rich flavors like pesto, alfredo, and pad thai.  They are very low in calories, about 35 a serving!  They are ready right out of the bag.  Just rinse with warm water.   

Where can I find these kelp noodles?  They are available at most asian markets.  And now because of the hype they are also available at whole foods.  They are a great alternative to eating an enormous bowl of pasta on a week night.

Raw Pad Thai

Serves 2

1 pack of kelp noodles, rinsed in warm water

1 zucchini, julienned  

5-6 leaves of chard, or other type of green, cut into ribbons

1/2 cup mung bean sprouts

1 jalapeño 

3 Tbsp raw peanuts

Sauce 

2-3 Tbsp coconut oil

3 Tbsp Tamari or soy sauce

1/2 cup raw peanuts

2 Tbsp tahini paste

2 limes juiced

1/8 tsp chili powder

1/3 filtered water

Directions:

1. Blend all ingredients for the sauce in a blender until smooth.

2. Mix all the ingredients for the Pad Thai together in a mixing bowl. Top with the sauce.  I used my hands to massage the ingredients together.  Let stand in the refrigerator for 30 minutes.  Enjoy!

Vegan Caprese Salad

I made this for breakfast the other day when I was craving something a little more substantial then a smoothie.  It's heirloom tomato season in California and I couldn't be more excited.  I normally leave the market with 5 or more pounds of delicious ripe tomatoes and generally can eat them sliced with just a little salt.  I used the the vegan pesto sauce recipe from the zucchini pasta recipe I posted a couple of days ago.  It's a great thing to have on hand.  

Vegan Caprese Salad

Serves one as main meal, or two for appetizer

1 large heirloom tomato

1/2 avocado

2 Tbsp Vegan Pesto Sauce (recipe Zucchini Pasta)

1 Tbsp almond milk

1 Tbsp olive oil

1-2 tsp truffle oil

1 cup arugula

Salt and Pepper to taste

Directions:

1. Slice tomatoes and arrange on plant. Place sliced avocado on each tomato.  

2.  Mix the pesto sauce, almond milk, and oils into a mixing bowl.  Place a dolup on each tomato slice. 

3. Place arugula into mixing bowl and mix with remaining sauce.  If needed add extra olive oil.  Place mixing arugula onto middle of the plate.  Enjoy.   

I scream You scream for Vegan Strawberry Ice Cream!

So I went a little crazy at the farmers market and bought a case of strawberries.  I have been diligently eating strawberries every day.  I decided to make some creamy strawberry ice cream, but wait it's vegan too!  To get the creamy texture I used cocunut milk.  I hope you enjoy this as much as we did!

Vegan Strawberry Ice Cream

2 cups fresh strawberries, rinsed 

1 cup full fat coconut milk

1/3 cup almond milk

1/3 maple syrup, or honey

1 vanilla bean, split down the center and seeds scarped out (or you can use 1/2 tsp of vanilla extract)

Directions:

1. Place a freezer safe dish into freezer. Place all ingredients into blender and blend until smooth.  I used my kitchen aid ice cream maker, and mixed for 20 minutes on a low setting.  After the 20 minutes pour mixture into freezer friendly dish and freeze for 1-2 hours.  Without the kitchen aid ice cream maker or other ice cream maker, you could place the blended ingredients straight into the freezer safe dish and mix every 30 minutes until frozen.

2. Take out of the freezer and let sit for 10 - 15 minutes and top with fresh strawberries.  Try not to gobble the whole container in one sitting. 

DIY Dim Sum

Eating Dim Sum is awesome.  I love being able to try lots of different things in one meal.  Each dumpling has so much flavor and they are all so different.  Whenever I go to a dim sum place I do worry.  Most of the time it difficult to tell which dishes have meat in them.  Plus the ingredients aren't always the freshest.   So we decided to make our own.

Making dumplings is labor intensive but the reward is amazing.  Thankfully I put my husband to work, he is an excellent dumpling wrapper wrapperer!  We steamed our dim sum using a bamboo steamer we purchased at the Wok Shop in Chinatown.  If you have the space they are great.  Not only to steam dumplings but veggies, fish, etc. You can make only 1 of these dumplings, but I recommend trying all of them! We honestly couldn't decide which one was our favorite we loved all three.

When making all three, prep all three mixes to be put into the dumpling wrappers, and wrap all at once.

Enjoy!

Cabbage and Carrot Dumpling

2 Tbsp coconut oil

1/2 Cabbage, diced into very small pieces

4 carrots, grated

1/4 cup water chesnuts, chopped

3-4 Tbsp Tamari, or soy sauce

1 Tbsp sesame oil

2 tsp grated ginger

1/8 tsp chilli powder

1-2 tsp chilli oil

2/3 Package on square dumpling wrappers

Directions:

1. Heat oil in large frying pan.  Add cabbage and carrots and cook until soft.

2.  Add remainder of ingredients except wrappers, and cook for 5 minutes. Remove from stove and let cool.

3.  Lay out a number of dumpling wrappers and add a small amount of cabbage mixture.  Fold into a triangle and then hold over the two sides.

4.  In a bamboo steamer place cabbage, or green leafy vegetable to line the container.  Cooke in steamer for 5-7 minutes.  Serve and enjoy! Freeze remainder.

Shrimp and Green Onion Dumpling

1 pound shrimp

4 green onions, chopped thinly

1 Tbsp tamari, or soy sauce

1 tsp sesame oil

2/3 Package on square dumpling wrappers

1. Boil water and place shrimp until pink and cooked

2. Cut shrimp into small pieces.  Combine all ingredients and leave to marinate for 15 minutes

3.  Lay out a number of dumpling wrappers and add a small amount of shrimp.  Bring all four corners to a point to form shape. 

4.  In a bamboo steamer place cabbage, or green leafy vegetable to line the container.  Cook in steamer for 5-7 minutes.  Serve and enjoy! Freeze remainder.

Tempeh and Mushroom Shumai

1 8 oz package of Tempe

1 Tbsp coconut oil

1 small onion, slice thinly then chopped

1 cup chopped mushrooms, we used trumpet and oyster, but shitake would be great too

1/4 cup water chestnut, chopped

3 Tbsp chopped cilantro 

1 Tbsp miso paste

1 Tbsp green curry paste

1 Tbsp Tamari, or soy sauce

2 tsp Peanut oil

1 tsp grated ginger

1/2 Package on square dumpling wrappers

Directions:

1. Place tempeh in a food processor and pulse until ground.

2. In a frying pan cook heat coconut oil.  Then add onion and cook until clear about 5 minutes.  Place mushrooms.  Add miso paste, green curry paste, and tamari and cook for 1 minute.  Add cilantro mix and mix with ground tempe.  

3.  Add peanut oil and grated ginger to tempeh mixture.  Mixture should be moist and 'meaty' looking.  If not moist add more peanut oil or tamari to taste.  

4.  Lay out a number of dumpling wrappers and add a good amount of tempeh mixture.  Fold into hand to make shumai style dumpling.

5.  In a bamboo steamer place cabbage, or green leafy vegetable to line the container.  Cooke in steamer for 5-7 minutes.  Serve and enjoy! Freeze remainder.

Spicy Tamari Dipping Sauce

4 Tbsp Tamari, or soy sauce

1 tsp sesame oil

1 tsp grated ginger

1-2 tsp chilli oil

2 tsp brown rice vinegar

Directions:

1. Mix all ingredients and serve with the best dim sum ever!

5 Layer Breakfast Stack

I love breakfast.  It is one of my favorite meals to eat out.  However, often I eat out for breakfast, and I am pretty useless the rest of the day.  I do not eat eggs often but when I do they have to be runny.  It's the best way to enjoy them!  This breakfast stack is hearty but healthy.  It'll leave you very full but able to enjoy your day.  I love all the middle eastern spices and the tomatoes mixture is delicious.  

Black eye peas:

Black eye peas are high in protein.  They are great way to start the day because they will keep you full.  The are also high in fiber.  Although, they do not contain many vitamins they are rich in folate.  Folate promotes cellular growth and enhances the body's metabolism. 

5 Layer Breakfast Stack
 Serves 2

Spicy Tomato Sauce
1 Tbsp coconut oil
1/2 white onion
2 small peppers, or 1 large one, diced into small pieces
1 garlic clove
2 large tomatoes, I used heirloom

1 Tbsp on Harrissa, this give alot of spice, if you can find any, add extra jalapeno, cumin and coriander

1/2 tsp coriander powder

1/2 tsp cumin powder

1 Tbsp cilantro chopped

Salt and pepper to taste

1 cup black eyed peas, or other pea of choice

1/8 tsp Chilli powder, or more if you like it spicy

Salt and Pepper to taste

1/2 avocado

4 eggs, cage-free and humane 

Directions:

1. We cooked the black eyed peas with 3 cups of water in pressure cooker for 12 minutes.  Alternatively, you can cook them on the stove top for 35-40 minutes till soft.  Add salt, pepper, and chilli powder.

2.  For the spicy tomato sauce, heat the coconut oil in a sauce pan. Cut the onion in large pieces and cook until soft for 8-10 minutes.  Add peppers and cook for another 5 minutes.  Add garlic and cook for 1 minutes.  Dice 1 and 1/2 tomatoes and stir into mixtures.  Stir in harrissa. coriander, and cumin powder.  Simmer for 15 minutes.  

3. Cook eggs sunside up or you can poach them.  

4. Now to assemble stack.  With the remaining 1/2 tomato, cut into 4 large round pieces.  The tomato will be the bottom layer.  Next layer will be the black eyed peas, then lay the eggs on top of the peas.  Top the egg with the tomato sauce, followed by sliced avocado.  Garnish with chopped cilantro.  

Thai Green Bean Salad

I love me some thai food.  This version  of green bean salad is refreshing with a kick. Great as a side dish for some pad thai or curry.

Thai Green Bean Salad

4 cups Green beans, I used three colors, cut off end and cut into bite size pieces
3 herluim tomatoes, diced
4 tbsp cilantro, diced
2 garlic cloves, chopped
1 jalapeno, diced
2 tbsp tamari
2 tsp honey
1/2 lemon juiced
1/2 cup mung bean sprouts
1/4-1/2 cup raw peanuts
Salt and pepper to taste

Directions:

1.  With a mortar and pestle pound garlic and jalapeno.

2. Combine all ingredients in a large bowl.  Place in fridge for one hour is best. I had a hungry husband on my hands so we ate it right away.

Raw Stir 'Fry'

I know I know stir fries cannot be raw.  But what if you can get some amazing flavor on raw veggies and make into the stir minus the fry. Try this recipe it's really yummy and we scarfed it down in less then 10 minutes.

Raw Stir 'Fry'

1 small bunch chard, or other green

1/4 diced mushrooms, I used baby trumpet mushrooms

2 small or 1 large pepper, I used gyspy

1/4 onion, sliced thinly

1/2 large zucchini, diced

1/4 mung bean sprouts

2 Tbsp Olive Oil

3 Tbsp Tamari, or soy sauce

1 Tbsp Brown rice vinegar

1 Tbsp Miso paste

1-2 tsp of Siracha (I used homemade but store bought is good too)

Directions:

1. Place all ingredients for sauce in bowl and mix together.

2. Place all veggies in a mixing bowl and mix with sauce.  I would use your hands to really soften the veggies.  You can leave it to marinade for 30 minutes, but we ate it right away and it was yummy!

Homemade Almond Milk

I'm sure most of you have tried almond milk out of a carton box.  This recipe blows that stuff out of the water.  This is so creamy and delicious, it seriously is amazing right out of the jar.  I would highly recommend to get raw un-pasteurized almonds.  They are difficult to get but you can order them online if needed.

Raw Almond Milk

1 cup almonds, soaked in filtered water overnight

3 1/2 cup filtered water

1 vanilla bean scraped, or 1 tsp vanilla extract

1 medjool date, pitted

1/8 tsp sea salt

Directions:

1.  Soak for 24-36 hours. I soak mine for 36 hours, which makes the milk much creamier.  If your in a pinch 2 hours will do, it just wont be as creamy.

2. Place all ingredients in a high powered blender and blend on high.

3. Use a nut bag (no pun intended) to strain the milk.  You can also use a couple of layers of cheese cloth or even a clean sock.  It'll take some work to strain the milk.  After your finished, place milk in a jar and keep in the fridge one week.  Do not throw away your almond pulp.  More recipes to come on how to use your pulp!

Zucchini Pasta with Vegan Pesto Sauce

I wish pasta was good for you.  I would eat it every single day but alas it is not meant to be.  Zucchini pasta is a good alternative. You have to go into it knowing it will never ever taste like pasta.  If you have that mentality going into it you won't be disappointed and realize its not half bad.  

I used a spiralizer to make the pasta but you can absolutely use a mandolin or julienne peeler.  Recently I bought my spiralizer and I can't stop using it.  The zucchini does resemble pasta and you can twirl it onto your fork like pasta too.  I use the the Benriner cook helper slicer.  It's a bit smaller then other spiralizers which is great for my little kitchen.  You can buy yours on Amazon. 

Zucchini Pasta with Vegan Pesto Sauce

2-3 large zucchini, spiralized or juliened

Handful of grape tomatoes

Vegan Pesto Sauce

1 large bunch of basil, about 1 1/2 cups

1/4 walnuts, pecans, or pine nuts

1 Tbsp miso paste

2 Tbsp nutritional yeast

2-3 Tbsp olive oil

Salt and Pepper to taste

Directions:

1. Place all ingredients for pesto sauce but olive oil into food processor and blend.  Once blended add olive oil.  For unused portion place in jar and top with a little olive oil and will keep in the refrigerator for a week or two. 

2. Use 2-3 tablespoons or sauce and mix with 'pasta' until softened.  Mix in tomatoes.  

Raw Tacos

I have made these several times with rave reviews from my husband. I love mexican food, what I don't like is the way I feel after eating it.  This is a good substitute for days that, well you just need to feel light.  These tacos are absolutely delicious and leave you full! The walnut filling is surprisingly meaty and brings the whole dish together.  Although you don't need to make all these components to have delicious tacos the walnut filling is a must.

Raw Tacos 

Walnut 'Meat' taco filling

1 cup raw walnuts
1 tbsp tamari or soy sauce
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp chilli powder
1 tsp olive oil

Directions:

1. Put all ingredients in food process and pulse till mixed.

Tomato Salsa

2 heirloom tomatoes
1/2 onion diced
1/2 gypsy pepper (or any other peppers you have)
1 yellow pepper
1/2 jalapeño
2 tbsp diced cilantro
2 tsp raw honey
1 tbsp rice vinegar
1/2 lime juiced
1 tbsp olive oil

Directions:

1.  Dice all ingredients and mix together.

Raw Tomatillo Salsa
 I saw this recipe by Rick Bayless and figured it is good enough for him it has to be good enough for me. 

2 cups tomatillos husked
2 garlic cloves
1/2 cup cilantro
1 jalapeño

Directions:

1. Places all items in food processor and pulse till smooth.

Cashew Cream

1/2 cup raw cashews, soaked overnight or at least 4 hours
1 garlic clove
1/4-1/2 cup water
1/2 lime juiced
1/4 chili powder
Salt and pepper to taste

Directions:

1. Put all ingredients into a high powder blender.  I use the Vitamix, my dream machine.  Process till smooth.

Extra ingredients:

Avocado
Cabbage
Collard greens
Romaine
Sprouts
Limes for squeezing


Arrange your ingredients inside you shell, either cabbage, romaine, collard greens ect.  Take a big bite!