Veggie Nuggets

I have been trying to work more raw food into my diet. Since it has been so darn hot, I can’t bring myself to turn on the stove (especially since I don’t have A/C). Although this recipe isn’t technically raw (since I don’t have a dehydrator) it is still super healthy and delicious!!!!

These veggie nuggets are hearty and filling. They have a great flavor! They have a tomato flavor from the sun dried tomatoes and they is mellowed out with the sweet corn and the sunflower and sesame seeds.

These guys are a little time consuming, but you get a TON of nuggets out this recipe. After they are made, they are a great quick lunch or an amazing topping for a salad. This is totally time well spent!

We went paddle boarding (our first time) this weekend at a local lake and these nuggets were a perfect lunch. I even got my Mother and her friends to try them. They all loved them. I even got asked for the recipe.

Veggie Nuggets

Based on a recipe by Raw. Vegan. Not Gross.

Nuggets:

  • 1/3 cup maple syrup
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons chia seeds, soaked 1 hour in 6 oz of water
  • 2 cloves garlic
  • 2 tablespoons chili powder
  • 1 tablespoons miso
  • 1 teaspoon cayenne
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 cup sun dried tomatoes, soaked 1 hour
  • 1 red bell pepper
  • 1/2 onion
  • 3 ears corn
  • 1 cup nutritional yeast
  • 2 cup ground sunflower seeds
  • 2 cups ground sesame seeds

Coating:

  • 1 cup ground flaxseed
  • 1 teaspoon chile pepper
  • 1/2 teaspoon salt

Start soaking your chia seeds and sun dried tomatoes for 1 hour.

Add the maple syrup and apple cider vinegar to the blender and pulse. Next add in the garlic, chili powder, miso, cayenne, cumin, salt, and chia seeds. Blend again.

Add onion, tomato, sun-dried tomatoes, and corn. If you start having problems blending, just use a spatula to move the mixture down and make sure everything is getting blended. Pour this mixture into a bowl and clean out your blender.

Grind sunflower and sesame seeds in a high-speed blender or coffee grinder. Add your ground seeds and nutritional yeast in with the mixture already in your bowl, and mix everything together with a spatula.

In a small bowl, assemble your breading mixture by just tossing together your ground flax, chili pepper, and salt.

To make our patties, use a large soup spoon to scoop it up, and form into a patty shape, coat each patty with your breading mixture, then lay it on your dehydrator sheet, or on a cookie sheet with parchment paper.

Dehydrate overnight, or bake in an oven for about an hour at 200 degrees F, flip them, and then bake for one more hour.

I know it isn’t raw, but I served mine with ketchup.

Potato and Kale Tart

I have been going to a local vegan bakery (Beet Box) a lot! I am addicted. I posted a picture of their potato and kale savory tart on my photo blog and a follower Allyhope18 at HopefullVegan asked me if I had a recipe for this. So here is my take on a potato and kale tart!

Potato and Kale Tart

Filling:

  • 3 Yukon gold potatoes
  • 1 bunch of kale
  • 2 cups raw cashews
  • 4 cups filtered water + ½ cup more for blending
  • juice of 1 lemon
  • 1 tablespoon white wine vinegar
  • 1 ½ tablespoons nutritional yeast
  • 1 teaspoon fine grain sea salt

Soak cashews four hours – overnight in filtered water

Drain all water and blend with ½ cup filtered water, lemon juice white wine vinegar, nutritional yeast , and half of salt, until smooth (this will take at least 10 minutes unless you’re working with a high-powered blender like a vitamix or blendtec) .

You may need to add more water if your cream cheese is a bit too thick – for example if it looks more like cashew butter than cream cheese, but don’t add too much.

Test seasoning, add more salt if needed and blend to finish.

Cut potatoes into small bite size pieces. Boil potatoes until fork tender. Place kale in colander and wash. Rip into small bit size pieces, removing the stems. Pour boiling water from potatoes over the top on the kale, and drain the excess water out.

Mix potatoes and kale with cashew cream cheese, and set aside until it is time to fill tarts.

Crust:

  • 2 1/4 cups all purpose flour
  • 1/2 cup (more as necessary) coconut oil, cool enough to be solid
  • 1 teaspoon salt
  • 1 tablespoon cane or demerara sugar
  • 1/3 – 1/2 cup ice water

In a food processor Start by placing the flour, salt, and sugar in the bowl of a food processor fitted with the S blade. Pulse to combine. Add your solid coconut oil and pulse until mixture is crumbly and will stick together when you squeeze it. Pulse in 1/3 cup water, or until the dough holds together well when you make a handful of it and is visibly starting to come together in the food processor.

Turn dough onto a clean, dry surface that has been dusted with flour. If you’re not ready to use the crust, shape it into a flat ball, wrap with saran, place in a freezer bag, and freeze. If you are ready to use it but not this very second, you can store it in the fridge till it’s time to bake.

Assembly:

Preheat over to 350 degrees.

Cut dough into 8 pieces, and roll out into small circles to cover the inside of a large muffin tin or mini tart pan. Prick bottom of crust with a fork. Line dough with foil and weight down with oil beans or rice.

Bake for 15 minutes.

Remove foil and beans. Fill each crust with potato and kale filling. And bake for 20 more minutes or until crust is a light golden brown color.

Sriracha Sesame Tofu

I have been following Olives for Dinner for awhile now and she makes some of the most inspiring, tasty looking food. My photos are put to shame by her beautiful ones. But I hope I did this yummy dish some justice. You should totally go check out her blog (if you haven’t already).

I made her Quick and Easy Tofu with Ramen Noodles, but I opted for rice noodles instead. Super delicious recipe! My boyfriend loved it. This was a great dinner before our 4th of July hike. Kept my full and energized the whole time.

The tofu has got a great texture, and the sesame seeds and cashews provide a great crunch. I think my favorite part of this dish is the everything sauce. My mouth is watering just thinking about it. It has note of sesame, and spicy, just yum in my book.

The great thing about this dish is you can easily adjust the spiciness level to your tastes. If you like it less spicy, add less pepper to your everything sauce, and less sriracha to the final dish.

Her recipe can be found here. I really hope you love this one as much as I do. Happy eating!

Raw Pad Thai

20130701-130621.jpg

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.

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.

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.