Author: anonymous

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Flax Eggs (or Chia Eggs)

Flax Eggs (or Chia Eggs)

A quick and easy egg replacement, featuring freshly ground flax or chia seeds. Flax “eggs” are an easy vegan egg substitute. They’re a great baking alternative for vegans and for those who have allergies and must follow an egg-free diet.
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Prep Time 10 minutes
Total Time 10 minutes
Servings 1 egg

Ingredients
  

  • 1 tablespoon of ground seed measure after grinding!
  • 3 tablespoons of water

Instructions
 

  • For each egg, combine ground seed (measure after grinding!) and water. Stir well, and allow the mixture to sit for about 10 minutes.

Notes

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Mediterranean RAW Salad

Mediterranean RAW Salad

This salad is EPIC, savory, and tasty! It's all about the flavors coming together to celebrate taste, culture, family, passion, and love! There are a lot of ingredients in this salad because it is all of the flavors that make it absolutely delectable! An infusion of flavor is the Mediterranean way! 🙂
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Prep Time 20 minutes
Total Time 20 minutes
Cuisine Vegan
Servings 8 Servings

Ingredients
  

Ingredients for the Salad:

  • 1 - 2 cups ½ each of thinly sliced romaine and kale can use cabbage instead of kale
  • 1 cups of cherry tomatoes
  • 2 large diced cucumbers
  • 1 cups diced carrots
  • 1 cup combined of mint and basil leaves
  • 2 tablespoons of cumin
  • 2 cups of colorful bell peppers
  • 1 Medium red onion
  • 1 medium Lemon Juice
  • 1 cup olives halved
  • 1 bunch Italian or curly parsley

Ingredients for the Hummus Dressing:

  • 1 whole zucchini cut in chuncks
  • 1/4 cup Tahini
  • 1 medium Lemon Juiced
  • 1/4 cup water as needed
  • 4 cloves garlic

Instructions
 

Salad

  • Chop and dice all ingredients into a large bowl of your choice. Wood is the Mediterranean way! Mix the ingredients until you see a rainbow salad appear before your eyes!

Dressing

  • Blend all ingredients in a high speed blender. I am using a Vitamix. If you do not want your hummus to have a green tint, peel it before you blend it. After it's blended, pour your hummus onto your salad or use it as a side dipping sauce and savor!
  • Note from Roy: This is a big salad, so you may want to store the dressing in a bottle and apply to individual portions. I find this helps keep the salad fresh and crunchy.

Notes

Per cup of Salad
Per 1/4 cup of Dressing

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Mexican Bean Salad

Mexican Bean Salad

"A colorful, spicy, and refreshing bean and corn salad."
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Prep Time 15 minutes
Total Time 15 minutes
Cuisine Vegan
Servings 8 servings

Ingredients
  

Salad

  • 1 15 ounces can black beans drained and rinsed
  • 1 15 ounces can kidney beans drained and rinsed
  • 1 15 ounces can cannellini beans drained and rinsed
  • 1 medium green bell pepper chopped
  • 1 medium red bell pepper chopped
  • 1 10 ounce package frozen corn kernels
  • 1 medium red onion chopped
  • 1 cup tomato bite size pieces
  • 1 bunch chopped fresh cilantro
  • 2 medium jalapenos chills seeded and diced

Dressing

  • 1/8 cup olive oil recipe says 1/2 cup, most times I use none
  • 1/4 cup plum vinegar
  • 1/4 cup red wine vinegar
  • 1 small fresh lime juice
  • 1 tablespoon Lemon Juice
  • 1 tablespoons honey optional
  • 1 tablespoon salt
  • 3 cloves crushed garlic
  • 1/4 cup chopped fresh cilantro
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground black pepper
  • 1 dash hot pepper sauce
  • 1/2 teaspoon chili powder
  • 1 medium avocado
  • 1/4 medium chopped onion

Instructions
 

Salad

  • In a large bowl, combine beans, bell peppers, frozen corn, red onion, etc.

Dressing

  • In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
  • Pour dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Notes

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Extra Creamy Avocado Dressing

Extra Creamy Avocado Dressing

If you love ultra-creamy dressings and sauces, then this avocado dressing will definitely do it for you. While it’s perfect served over a bed of fresh zoodles (zucchini noodles), this sauce is also great as a salad dressing. Enjoy!
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Prep Time 20 minutes
Total Time 20 minutes
Servings 4 Servings

Ingredients
  

  • 2 Avocados
  • 1/4 cup Filtered Water
  • 3 tablespoons Lemon Juice
  • 4 sprigs Cilantro
  • 1 clove garlic
  • 1/4 teaspoon Cayenne Pepper
  • 1/4 teaspoon Himalaya Salt

Instructions
 

  • Add all ingredients into a high speed blender or 1. mini food processor
  • Add more water as needed until desired consistency is reached.
  • Transfer 2 tablespoons (or more) to a bowl with zucchini noodles and mix. Serve and Enjoy!

Notes

The extra dressing can be used in a salad or as a dip. Will keep in a glass container in the fridge for 2 - 3 days.

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Creamy Raw Cashew Aioli

Creamy Raw Cashew Aioli

Creamy Raw Cashew Aioli – a vegan alternative to the classic and a great staple recipe to keep on hand for everything from raw tacos and homemade burgers to creamy salad dressings. Cashews are naturally creamy when blended so make a fabulous base for the aioli, though macadamia nuts are also divine (particularly as a combo with the garlic). If you have a sensitivity or allergy to nuts, you can substitute with sunlower seeds or even avocado – if you don’t mind it being green of course.
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Prep Time 20 minutes
Total Time 20 minutes
Servings 2 Cups

Ingredients
  

  • 1 cup raw cashews soaked in water for 2-5 hours
  • 1/2 cup water + 2 tablespoons water
  • 1 Juice of one lemon
  • 2 teaspoons organic apple cider vinegar
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon olive oil
  • 1 teaspoon mustard
  • 1 tablespoon nutritional yeast + 1 teaspoon nutritional yeast
  • 2 pinches sea salt or more – taste first
  • 1/2 teaspoon organic soy lecithin optional see notes

Instructions
 

  • Drain and rinse the cashews then add all ingredients to the blender, whiz till smooth. Store in an airtight container in the fridge.

Notes

Organic soy lecithin is an emulsiier, bringing the water and fat elements together and preventing them from
separating. It also helps to thicken the mixture. You may like to try this if you want a thicker aioli. Lecithin is a
phospholipid, consequently, it contains only trace amounts of proteins. Phospholipids are needed by the cells of our
body to keep the membrane nice and luid to enable easy transfer of both nutrients and wastes. Try and choose organic
lecithin if you decide to use it – non-organic lecithin is extracted from whole soy beans using harsh chemical solvents
such as hexane.

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Shredded Cabbage Salad with Warm Balsamic Dressing

Shredded Cabbage Salad with Warm Balsamic Dressing

Bored with plain old salads? All the contrast and awesome flavors are in this recipe; cool, crisp, tangy, sweet, and crunchie.
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Prep Time 20 minutes
Total Time 20 minutes
Cuisine Vegan
Servings 4 servings

Ingredients
  

  • 1/4 cup dried cranberries or currants
  • 3 tablespoons balsamic vinegar
  • 6 cups thinly sliced green or red cabbage from about 1/2 medium head
  • 1 tablespoon extra-virgin olive oil plus a splash
  • 1 tablespoon finely chopped shallot
  • 1/2 cup whole almonds toasted, coarsely chopped
  • 1/4 cup chopped fresh Italian parsley

Instructions
 

  • Place currants in small bowl. Heat vinegar in saucepan over medium heat until hot (do not boil). Pour vinegar over currants; let soak until currants soften, 15 to 20 minutes.
  • Place cabbage in large bowl; set aside. Heat a splash of olive oil in a smalll nonstick skillet over medium- high heat. Add shallot and sauté 1 minute. Remove from heat. Stir in currant- vinegar mixture and olive oil. Season with salt and freshly ground black pepper.
  • Pour the mixture over cabbage and toss to coat. Season to taste with salt and pepper. Let stand 5 to 10 minutes. Add almonds and parsley; toss to blend.

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Raw Vegan Ice Cream- 3 Flavors

Let’s be real, who doesn’t like ice cream, kids like it, men like it, women like it, we all do. But as much as it tasty and delicious it’s not always a healthy choice. Often packed with a lot of processed sugar and dairy. But! Wait! What if there is a way to enjoy your ice cream and still stay on a clean diet and continue your weight loss journey even if you are lactose intolerant, or let’s say a vegan.

Raw Vegan Ice Cream- 3 Flavors

Yes! This yummy ice cream in dairy free has no added sugar and is completely raw. Rich in super nutrients great for our body and mind. We are making three flavors: chocolate, strawberry, and kiwi. The base for this raw vegan ice cream is same: BANANAS! Then you can add what ever flavor you enjoy. So let's get into the recipe.
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Prep Time 3 hours
Total Time 3 hours
Course Dessert
Cuisine Vegan
Servings 2 portions

Ingredients
  

Chocolate Raw Ice Cream

  • 5 frozen bananas quartered
  • 30 grams cocoa powder

Strawberry Raw Ice Cream

  • 5 frozen bananas quartered
  • 150 - 200 grams frozen strawberries diced

Kiwi Raw Ice Cream

  • 5 frozen bananas quartered
  • 2-3 frozen kiwis peeled and diced

Instructions
 

  • First, freeze the bananas and also Here we have options for three flavors of ice cream. If you want to make the strawberry of kiwi ice cream then freeze them too. But if you decide for the chocolate ice cream there is no need to freeze the cocoa powder ;).
  • Then add all the ingredients into a food processor or blender. And process them for 2-3 minutes. Be careful not to over do this, because you will end up with a milkshake, which again is not that bad ;).
  • Serve the ice cream right away, or freeze it and serve it later.
  • And we are done, ENJOY!

Notes

Storage: this raw vegan ice cream can be served as soon as is done, or it can stay good in the freezer up to 1 week.
Chocolate
Strawberry
Kiwi

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Curry Chickpeas

Curry Chickpeas

Sometimes you wonder why it’s taken you this long to make something you usually purchase, that tastes so good when it’s so simple to make.
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Prep Time 20 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Vegan
Servings 6 cups

Ingredients
  

  • 1 can can chickpeas (also known as channa garbanzo bean, Indian pea, ceci bean, bengal gram, Kabuli chana, konda kadalai, kadale kaalu, sanaga pappu, shimbra, Kadala)
  • 2 tablespoon curry powder madras
  • 1/4 teaspoon salt add more to your taste
  • 1 dash black pepper
  • 1/2 medium onion sliced thin
  • 1 hot pepper I use habanero or scotch bonnet
  • 3 cloves garlic – crushed and minced
  • 3 tablespoon leaves of shado beni or 2 cilantro
  • 2 medium potatoes cubed
  • 2 tablespoons water for the curry paste
  • 4 tablespoons water to add to the cooked curry
  • 2 1/2 cups water
  • 2 tablespoon olive oil I substitute water to saute vegetables

Instructions
 

  • You have 2 options when using the canned channa. You can rinse and cook or rinse, remove the skin and then cook. Since I hate the sort of gritty taste the skin gives the dish, I usually remove the skins from each channa grain. Yes, it does take about 15-20 minutes to remove them all, but the end result is much better in my opinion. Side note: If you were to purchase any dish that comes with curry channa (doubles to name one) the vendor would not have taken the time to remove the skins off the channa. So you know it tastes good even with the skin.. it’s just my personal choice.
  • After I’ve emptied the can of channa and rinsed it under running water, I start removing the outer skin. This is rather simple… take a channa between your fingers and apply a little pressure. The skin and channa will separate easily.
  • Now that we’ve removed all of the outer layer from the channa it’s time to slice and mince up the onion, pepper, garlic and shado beni to start cooking. Don’t forget to peel and dice the potato as well. In a fairly deep saucepan, heat the oil on medium to high heat and get ready to cook the curry a bit. Put the curry in a small bowl and pour in the 2 tablespoons of water, then stir to a thick paste. Pour this into the heated oil and allow to cook for a few minutes. As it dries down a bit, add the onion, garlic, pepper and shadow beni and stir around. To give this a bit of time to cook, add about 4 tablespoons of water. (you’ll cook the curry mixture for 4-8 minutes in total)
  • When the onion and garlic is soft and the liquid is all burnt off, add the potato and stir around to coat every piece with the curry mixture we just made. Immediately after add the channa and stir.
  • Pour in the 2 and 1/2 cups of water, add the salt and a dash of black pepper then bring to a boil and reduce to a gentle simmer (pot closed). Allow this to cook for about 20 minutes or until the potato is tender. By now the water would have dried up and a thick sauce should have started to form. I like this dish with a bit of a thick gravy or sauce so using the back of my cooking spoon I press down on the potato and some of the channa. Then stir around so any runny liquid will get nice and thick. If you notice that after the 20 minutes cooking time you have little or no liquid in the pot, feel free to add some more and bring it to a boil. Same trick applies.. push down using the back of your spoon to help thicken the sauce.

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Pinto Beans

Pinto Beans

A go to meal for topping off a salad bowl or adding to rice. You can be smashed and use like refried beans too.
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Prep Time 12 hours
Cook Time 4 hours
Total Time 16 hours
Course Main Dish
Cuisine Vegan
Servings 6 cups

Ingredients
  

  • 1 pound pinto beans dryed
  • 1 medium onions diced
  • 2 stalks celery diced
  • 2 whole chili pepper chopped
  • 1 medium green pepper chopped
  • 3 cloves garlic chopped
  • 2 tbsp garlic, salt, pepper powder
  • 1/2 tsp chipole powder
  • 2 whole bay leaf
  • 1 tsp smoked paprika
  • salt and pepper to taste
  • 1/8 cup water saute vegetables

Instructions
 

  • Soak beans over night
  • Drain and rinse beans and set aside
  • Saute vegetables in large pot with a little water in place of oil (about 5 minutes)
  • Add beans and seasonings to pot and mix together
  • Add water to cover plus one inch
  • Bring to boil
  • Reduce heat to a simmer
  • Simmer for 3 - 4 hours until the level of bean softness is reached

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