Raw Pad Thai

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This recipe is amazing for those hot summer days when you just don’t wanna turn on the stove. I have also been trying to work in more raw recipes into my diet. This is a more of a slaw, but heavily inspired by Pad Thai.

This is a request by the lovely Casandra at Nourished Intuition.

Raw Pad Thai

Based on a recipe by The Taste Space

  • 2 cups broccoli slaw
  • 1 large carrot, shredded
  • 1 red bell pepper, thinly sliced
  • 1 cup green cabbage, thinly sliced
  • 1 cup finely chopped cauliflower
  • 2 tablespoons raw coconut flakes (in place of peanuts)

Sauce

  • 3 tablespoons raw agave nectar
  • 1 lemon juice
  • 2 cloves garlic, minced or pressed
  • 4 dates, soaked for 2 hours
  • 1/4 cup soy sauce
  • 1 1/2 tablespoons ginger, minced
  • 1/2 tsp salt
  • 1/2 teaspoon red chili flakes, more if you like
  • 1/2 cup almond butter
  • 2 tablespoons water, or more to thin to your desired consistency (but no more than 4 tablespoons)

Place the slaw, carrot, peppers, cabbage and cauliflower in a large bowl.

In a blender, combine all sauce ingredients. Blend to combine. If the sauce is too thick, add more water

Pour the sauce over the vegetables in the bowl and toss to combine well. Plate the veggie mixture and top with coconut. This will keep in the refrigerator up to 2 days.

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Zucchini “Hotdogs” with Sweet Potato Fries

I was in the mood for a hotdog last week, but I have been trying to not eat so much soy, since it is so processed. I was trying to think of a vegetable that would be a great replacement. I had also been craving zucchini fries. So I thought I would just combine the 2 into a junk food extravaganza! lol And well you can’t eat a hotdog without a yummy side, right? So I also made some sweet potato fries 😉

These are pretty simple recipes and they really fit into the summer mood.

Zucchini “Hotdogs” with Sweet Potato Fries

Based on a recipe by The Vegan Pact

Zucchini “Hotdogs”

  • 2 large zucchini, cut into 8 sticks
  • 1 cup whole wheat organic breadcrumbs
  • 1/2 cup nutritional yeast
  • 1/4 cup olive oil
  • 3 tbsp Dijon mustard
  • 3 tbsp flaxseed egg (one egg), or egg replacement
  • 1 tsp sea salt
  • 1/2 tsp paprika
  • 1/4 tsp black pepper
  • 8 hotdog buns
  • favorite hotdog toppings

Preheat oven to 425 degrees. Coat a baking sheet with parchment.
Whisk together 1/4 cup oil, mustard and flaxseed egg. Place zucchini slices in a large mixing bowl and pour mixture over them and toss until evenly coated.

In a smaller bowl, mix together bread crumbs, nutritional yeast, salt, black pepper and paprika. Dip each coated zucchini stick into the breadcrumb mixture and turn until completely covered. And place on baking sheet and repeat until all sticks are coated.
Bake at 425 degrees for 20 minutes-flip over and bake for 5 more minutes.

Place one zucchini stick on a hotdog bun, and top with your favorite hotdog condiments.

Sweet Potato Fries

Based on a recipe on Instructables.com

  • 2 large sweet potato
  • sea salt (coarse)
  • freshly ground black pepper, chunky
  • good quality olive oil

Preheat over to 450 degrees. Line backing sheet with parchment paper.

Peel potatoes and slice into fry like shapes. Place on baking sheet.

Drizzle potatoes with olive oil, and sprinkle with salt and pepper. Toss to coat. Spread out fries so they are in one layer.

Bake fries for 15 minutes. Take out and flip them. Bake for 15 more minutes or until desired done-ness.

Seaweed Salad

The family got together this past weekend to have dinner for my little sister’s birthday. She decided she wanted to go get sushi. This was perfect for me, because it is easy to order sushi vegan, and there are a TON of options.

I ordered a seaweed salad and a asparagus roll. I had a happy and full tummy. Plus I got to spend a afternoon/evening with some of my favorite people on the planet. When I got home, I was really motivated to make my own seaweed salad. So here it is!

Seaweed Salad

Based on a recipe by Foodista

  • 1 ounce assorted dried seaweed or wakame
  • 1/4 cup scallions, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon mirin (or raw sugar)
  • 1/2 tablespoon dark sesame oil
  • 1 tablespoon toasted white and black sesame seeds

Rinse the seaweed and soak until it has increased 10x in size, about 5 minutes. Gently squeeze to remove excess water. Sort out any hard bits and chop. Put pieces in a bowl.

Toss with the scallions, soy sauce, vinegar, mirin (or sugar), and sesame oil. Taste and add seasonings as needed. Garnish with sesame seeds.

Potato Salad with Cauliflower

As we get into summer, I think everyone is in need of a great potato salad recipe. Although I haven’t really gotten to BBQ yet, I was itching for some potato salad. It just reminds me of summer, ya know?

The funny thing is growing up I hated potato salad. The hard boiled eggs and mustard used to really creep me out. Now that I have gotten older, I have grown a love for mustard and all the flavor it brings. And well, being vegan took care of those eggs for me, lol.

This is one of my new favorite potato salad recipes. It is creamy, crunchy and darn right delicious. It is also pretty healthy! Bonus right? So I hope you try this out and bring it to some BBQs. You might even make a convert out of some of those non vegans 😉

Potato Salad with Cauliflower

Based of a recipe by MELOMEALS.com

  • 1 pound red potatoes, diced
  • 1 pound or 1 small head cauliflower
  • 1/2 cup minced red bell pepper (about ½)
  • 2-3 large stalks celery, minced
  • 3 tablespoons minced red onion
  • 2 tablespoons fresh dill
  • fresh ground pepper, to taste
  • 1 teaspoon smoked paprika
White Bean Mayo
  • 1 large clove garlic, pressed
  • 15 ounce can cannellini beans, drained and rinsed
  • 5 tablespoons apple cider vinegar
  • 1 teaspoon salt
  • 4 tablespoons yellow mustard
  • 2 tablespoon Dijon mustard
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 ½ teaspoons raw agave nectar
  • ¼ cup good quality extra virgin olive oil

Wash potatoes. Dice potatoes and cauliflower into 1 inch cubes.

In a large pot add about 8 cups water and a big pinch of salt, place potatoes in the cold water and bring to a boil. Let potatoes cook for 2 minutes. Add cauliflower and boil for 2 more minutes. Then drain potatoes and cauliflower. Set aside.

Make the mayo by placing all of the ingredients except  olive oil in a food processor. Give it a whirl for 2 or 3 minutes or until very smooth. With food processor still running slowly drizzle in the olive oil.

In a large bowl, toss the potatoes and cauliflower with the red peppers, celery, red onion, pepper, dill, paprika, and dressing.

Refrigerate for about 2 hours then taste and adjust seasoning. Sprinkle with extra fresh dill and paprika to serve.

Miso glazed tofu with Shiitake Mushrooms and Asparagus

So my cleanse is finally over! I am feeling a little lighter and ready for some delicious non-raw food!

On a recent trip to my local Asian market, I found some delish baked tofu and some pretty cool looking rice noodles (see my Instagram for a picture). So needless to say, I needed to make something that included both of these awesome finds.

Baked tofu has a great texture and awesome flavor. The shiitake mushrooms add a hearty flavor and really brings this dish to a new level. And of course the rice noodles and asparagus add some different textures and flavors that keep this dish interesting the entire time you eat it.

Maybe it was just because I was on a cleanse, but this dish was everything I was looking for. Full of flavor and textures. Something that really left me feeling satisfied. One of the great things about it, is it doesn’t take forever to make either. This is on my list of recipes to make again soon! I hope you feel the same way. 🙂

Miso glazed tofu with Shiitake Mushrooms and Asparagus

Based on a recipe by The Recipe Renovator

  • 3 tablespoons rice vinegar
  • 3 tablespoons brown rice miso (or your favorite type)
  • 1 tablespoon grated ginger
  • 1 tablespoon minced garlic
  • 1 tablespoon Bragg’s liquid aminos or wheat-free tamari
  • 1 teaspoon raw sugar
  • 1 tablespoon dark (toasted) sesame oil
  • 10 oz. package baked extra-firm tofu
  • 1 pound uncooked rice noodles
  • 1 tablespoon sunflower or grapeseed oil
  • 8 oz. shiitake mushrooms
  • 1 pound asparagus spears

Combine rice vinegar, sesame oil, garlic, ginger, Bragg’s, raw sugar, and sesame oil in a large bowl, stirring with a whisk.

Slice tofu lengthwise evenly into long pieces.

Fifteen minutes before you are ready to eat, cook noodles according to package directions. For these noodles, I brought a pot of water to a boil and let rice noodles soak with the heat off, for 5 minutes and drained them.

Remove the stems from the mushrooms; clean mushrooms with a damp towel if necessary. Thinly slice. Wash asparagus and trim off the tough ends. Cut into 1-inch pieces.

Heat a large skillet over medium-high heat. Add sunflower or grapeseed oil to pan; swirl to coat. Sauté mushrooms for 3-4 minutes. Add asparagus and sauté 4  more minutes or until tender. Add tofu and sauce to pan; toss to coat. Let everything heat a little. Then add this mixture to the large bowl and toss with rice noodles.

Raw Vegan Cheesecake

Raw Vegan Cheesecake

Recipe based on a recipe by Blogilates

Crust:

  • 2 cups raw walnuts
  • 1/2 cup dates, pitted

Filling:

  • 3 cups raw cashews (soaked overnight)
  • 1/2 cup agave nectar
  • 1/4 cup lemon juice
  • 1 teaspoon vanilla extract
  • 3/4 cup coconut oil, melted

Raspberry Sauce:

  • 1/2 bag frozen raspberries
  • 4-6 dates to taste
  • 1/4 cup agave or more to taste and thickness desired

For crust, pulse walnuts and dates in food processor until you get a crumb like texture. Press into a pie pan.

For filling, blend all ingredients together in food processor until light and smooth. Pour into pie pan and place in the freezer for at least 3 hours.

About 10 minutes before you serve your cheesecake, blend all the ingreidants for sauce in the food processor until you get the consistency you want.

Cut a slice and top with sauce. Serve.

Sparkling Jasmine Green Tea with Orange and Pomegranate

vvpLOGOIt is that time of year again! I am so excited to be part of the Virtual Vegan Potluck again! It is always a truly inspiring day. I get so many ideas of things I want to try and make. A quick thanks to everyone that has worked so hard to put this together. And thanks to the other bloggers for inspiring me.

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This year I decided to go for a beverage. Here in Colorado it is finally starting to act like summer. I can imagine myself sitting by the pool sipping on a yummy fruity beverage already.

Since I have been on a cleanse the past couple days, I have been trying to come up with a way to naturally sweeten things. This drink is inspired by that and by catching some sun by the pool.

I also been really into tea infused drinks. So here is all of my inspirations come together. I love how the orange flavor compliments the jasmine tea in this drink. The pomegranate really brightens everything up and really makes it feel like summer. It isn’t an overly sweet beverage, which I like about it. If you are not on a cleanse and would like to make this an adult beverage, you could add some vodka. Or if you would like it a bit sweeter you could use some lemon lime soda instead of sparkling water.

Sparkling Jasmine Green Tea with Orange and Pomegranate

Serves 2

  • 4 Jasmine Phoenix Pearl tea bags or your favorite jasmine tea bags
  • 2 cups water
  • 1 orange
  • 1 cup Pom Wonderful Pomegranate Juice
  • Couple splashes sparkling water or lemon lime soda, if you would like it sweeter
  • Ice

Bring water and tea bags to a boil for 4 minutes. Remove from heat and let cool.

Bring pomegranate juice to a boil until it has reduced by half. Remove from heat and let cool completely. To speed up the cooling process, you can stick this stuff in the fridge or freezer for 10-20 minutes.

Juice your orange. You may want to cut a slice off for presentation.

Add ice to 2 serving glasses, and pour half of cooled tea, pomegranate juice and orange juice into each glass. Add a splash or 2 of sparkling water or lemon lime soda.

Cut your orange slice into quarters and slide a slice on the rim of the glass.

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I hope you enjoyed my contribution to this potluck! And I hope you are having a great time browsing through all these amazing recipes. Now go and enjoy some more creative and delicious looking food!

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