Raw Vegan Chocolate “Pudding”

INGREDIENTS

• Meat from 2 young thai coconuts
• Water from one young thai coconut
• 1 cup raw cashews, soaked for 2 hours & drained
• 1/4 c. raw cacao powder
  (you can add more if you like it more chocolaty)
• 2 tsp vanilla extract or seeds from a vanilla bean
• 1/4 c. agave nectar or maple syrup

Open coconuts (carefully) with a cleaver or sharp serrated knife and scrape out meat. Place all ingredients in a blender except coconut water. Add coconut water just to barely cover ingredients, you can always add more later if too thick.  Blend until creamy smooth. If pudding is too thin, add more cashews. Enjoy with fresh berries!!

Baked Ziti with Spinach & Cashew Cheese

INGREDIENTS

• 1 lb Tinkyada Brown Rice Ziti or Penne, cooked al dente
• 2 c. Cashew Cheese (recipe below)
• 1 cup organic, frozen chopped Spinach thawed
• Mel’s Zesty Marinara Sauce
• 1 red onion, diced
• 1 c. shitake mushrooms, sliced thinly
• 4 cloves garlic, minced
• 2 tsp. oregano
• 1 tsp. thyme
• 1 TBL Tamari
• 1 TBL Balsamic Vinegar
• Extra Virgin Olive Oil
• ½ can tomato paste
• 2 -28oz cans Fire Roasted Crushed Tomatoes
• Salt & Pepper to taste
• 2 tsp. Agave Nectar (leave out for cleanse or add 1 tsp xylitol)
• 2 TBL Fresh basil, chopped

In a stock pot heat olive oil over medium heat and sauté onion, garlic & mushrooms until soft & caramelized. Add thyme & oregano and stir to incorporate to release the herbs. Add crushed tomatoes & tomato paste. Reduce heat and simmer 20-30

minutes. Add tamari, agave & balsamic vinegar & stir well. Simmer 5-10 minutes more. Season with salt & pepper and top with fresh basil.

 

CASHEW CHEESE

• 2 cups cashews, soaked for 4 hours & drained
• Filtered water
• 2 TBL Nutritional yeast flakes
• sea salt & pepper to taste

Place soaked cashews in a blender cup with just enough water to barely cover. Blend until very smooth. Add nutritional yeast and blend. This mixture should be fairly thick, so if it’s too thin, add some more cashews. Season with salt & pepper to taste. Pour into a bowl and add spinach. Stir well to incorporate

Preheat oven to 400.

To Assemble:

Place cooked Ziti noodles in large bowl. Ladle in marinara sauce until well covered. Stir to coat. If you like more sauce, add more. Add 1 cup cashew cheese & spinach mixture and stir to incorporate. You can always add more if you want more. Pour into baking dish and ladle sauce on top to cover.  Sprinkle with additional nutritional yeast flakes. Cover with foil and bake for 30 minutes until heated through. Remove from oven and let cool for 5-10 minutes before serving. MANGIA!!

Curried Kale with Caramelized Shallots

Kale, is one of nature’s super foods. Enjoy it raw, sauteed, juiced or made into Kale chips. I like to use the heartier Dino Kale for this tangy yet subtlety sweet recipe that will give you a new found love for this healthy & nutritious super food!

 

INGREDIENTS

• 3 Shallots, thinly sliced
• 1 TBL Coconut Oil
• 1 TBL Curry Powder
• 1 TBL Agave Nectar
• 1 tsp. fresh lemon juice
• 1 bunch Kale (about 4 oz) stems removed and chopped into large pieces
• 2 TBL Tamari, Braggs or Nama Shoyu
• 2 TBL Water

Heat oil over medium heat, add shallots and sauté until dark brown and caramelized, about 20 minutes. Stir in curry powder, agave and lemon juice.  Add kale, soy sauce and water. Cover and steam for 5 minutes, stirring occasionally until kale is still chewy but tender. Do not overcook. Serve over Quinoa or Brown Rice!

Raw Kale Salad with Miso Dressing

INGREDIENTS

• 1 or 2 heads kale, any variety (I like Curly Kale for this salad)
• 1/4 cup dried Organic cranberries
• 1/4 cup Pine nuts
• Extra Virgin First Cold-Pressed Olive Oil
• Sea Salt
• Miso Dressing (see recipe below)

Strip kale of stems, tear into small pieces and soak in a bowl for a minute or two to get rid of any sand or dirt. Drain kale and using a salad spinner, spin the kale dry. Place kale in a large bowl and drizzle with olive oil and a dash of sea salt. Massage kale with your hands for a few minutes until it softens. This helps the kale become easier to digest.

Add cranberries & pinenuts and toss with Miso Dressing.

MISO DRESSING

• 1 shallot, diced
• 1 tbl dijon mustard
• 1 tbl white sweet miso
• 1/4 c. rice wine vinegar
• 1 tsp. maple syrup or agave nectar
• 3 TBL Olive oil
• Blend in a Magic Bullet or shake well to mix.

 

Tony Horton’s Fave Vegan Chocolate Chip Cookies

This recipe is a favorite of many of my clients, including Tony Horton. I include Cardamom in these which is is a sexy scented spice that aids in digestion and speeding up the metabolism! If you don’t like it, leave it out! But I guarantee you will!

 

INGREDIENTS

• 2 c. Spelt or Oat Flour
• 3/4 c. Rolled Oats
• 1/2 c. chopped Walnuts (optional)
• 1 c. Grain Sweetened Chocolate Chips
• 1/2 tsp. Sea Salt
• 3/4 tsp. Baking soda
• 1/8 tsp Cinnamon
• ¼ tsp Cardamom
• 2/3 c. Agave Nectar
• 2/3 c. Coconut Oil, melted
• 2 TBL Almond Milk
• 1 tsp. Vanilla Extract

Preheat Oven to 350 degrees. Place dry ingredients in a large mixing bowl and stir to combine.

Combine wet ingredients in a medium bowl and whisk together. Add wet mixture to dry and stir together with a wooden spoon until combined. Refrigerate for 10 minutes.

Place by the tablespoon on a baking sheet lined with parchment paper. Bake for 10-12 minutes or until golden brown. Remove and cool on a wire rack.

Spicy Edamame Dip

INGREDIENTS

• 1 pkg. frozen shelled Organic Edamame garlic cloves
• 1-1/4 tsp sea salt
• 1/2 tsp ground corainder
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 4-6 TBL EV Olive Oil
• 1/4 c fresh lime juice
• 1/4 c fresh chopped cilantro

Cook edamame according to package directions. Drain but reserve 1/3 cup of the water and set aside.

In a food processor add all ingredients but the olive oil, reserve water and lime juice. Puree until combined. Add olive oil & lime juice and puree more, scraping the sides of the bowl frequently.  Keep motor running and add reserve water slowly until you get a smooth consistency. You may not need to use all the water.

Serve with Pita Crisps or Mary’s Gone Crackers!

Holiday Table Worthy Veggie Meatloaf

INGREDIENTS

• 3/4 c. Tomato Paste 3 TBL Tamari, divided
• 1 TBL dark agave nectar
• ½ tsp liquid smoke
• 1 TBL plus 2 tsp garlic, minced and divided
• ¼ c. olive oil, divided
• 1 c. onion, chopped & divided
• 1 c. Portobello mushrooms, chopped
• ½ c. celery, diced
• ½ c. carrot, finely diced
• ¾ tsp. sea salt
• ¾ tsp. freshly ground pepper
• ¾ c. cooked brown rice
• 2 c. cooked French lentils
• 1-1/2 tsp. Vegan Worcestershire sauce
• ¼ tsp. Dijon mustard
• 1 TBL Arrowroot powder
• ¾ c. gluten free/wheat free breadcrumbs

1. Preheat oven to 350 degrees. Line a loaf pan with parchment paper and set aside.

2. Cook lentils and brown rice per package directions. Set aside to cool (these can be prepared the day before and stored in the refrigerator overnight)

3. In a small bowl, combine tomato paste, 2 TBL tamari, agave, liquid smoke & 1 TBL garlic. Set aside

4. Heat a large skillet over medium heat, add 2 TBl olive oil and ½ cup onions. Saute for 5 minutes. Add mushrooms and sauté for 7 minutes. Transfer to a small bowl. Add the remaining 2 TBL of olive oil to skillet and sauté the celery, carrots, remaining garlic, salt and pepper over low heat. Cover and cook 10 minutes, stirring occasionally until veggies are tender.

5. In a food processor, pulse the rice and lentils 10 times. Transfer to a large blow. In the food processor, pulse cooked veggies, Worcestershire sauce, remaining TBL tamari, mustard, arrowroot and 1/3 cup of tomato mixture 10 times. Add to rice & lentil mixture. Fold in reserved sautéed mushrooms & onions, breadcrumbs and ½ cup raw chopped onion. 6. Press half of the mixture into the prepared loaf pan and spread with half of the tomato topping. Then, press the rest of the mixture into the pan, and coat with remaining tomato topping. Cover with foil and bake 45 minutes. Uncover and bake 15 minutes until top is brown. Remove from oven and cool for 15 minutes before serving.

Apricot Tea Muffins – Gluten Free

WHISK TOGETHER THE DRY INGREDIENTS:

• 1-1/2 cups Bob’s Red Mill Gluten Free all purpose baking flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon xanthan gum
• 1/2 teaspoon sea salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg

 

MAKE A WELL IN THE CENTER AND ADD IN:

• 1/3 cup melted coconut oil
• 1/2 cup only fruit apricot fruit spread
• 1/3 cup Agave Nectar
• 2 teaspoons vanilla extract
• 1/2 cup almond milk
• Ener-G Egg Replacer for 2 eggs (whisked with warm water)
• 1/2 c. dried apricots, chopped

 

Preheat the oven to 350 degrees F. Line a 12-muffin tin.

Beat with a wooden spoon to incorporate (or use a mixer). When the batter is smooth and slightly sticky add in the chopped apricots and stir to combine. Place the batter into the muffin cups. Smooth tops.

Bake in the center of a preheated oven till firm- about 18 to 20 minutes (test with a wooden pick). Place the muffin pan on a rack to cool slightly. Remove the muffins and continue cooling on a wire rack to avoid sogginess.

Karma Chow Veggie Burgers

INGREDIENTS

• 1 can chickpeas, drained & rinsed
• 3/4 c. cooked brown rice
• 1/2 red bell pepper, deseeded & cut into chunks
• 1 c. spinach
• 1/2 bunch cilantro
• 1/2 red or yellow onion, cut in chunks
• 1 tsp. chili powder
• 1-1/2 to 2 c. gluten free bread crumbs
• 2 TBS Tomato paste or unsweetened ketchup
• 1 teaspoon sea salt

Using a food processor, blend pepper, onion, spinach & cilantro until all mixed together and somewhat liquidy. Pour into a medium bowl.

In food processor, separately pulse brown rice & chick peas together then add to bowl containing veggie mixture.

Add chili powder, tomato paste & sea salt and stir together to mix well. Add bread crumbs and combine until burgers stick together. If the burgers feel too wet, add more bread crumbs.

Form into patties and cook on a skillet with coconut oil on the bottom of the pan over medium heat until browned on both sides.

Serve on an Ezekial Sprouted grain roll with Avocado, Agave Ketchup, Lettuce, Onion & Tomato!

Wheat Free Vegan Chocolate Chip Cookies

These delectable cookies are Wheat Free & Vegan!!!(if you aren’t allergic to wheat, opt for the Spelt Flour)

 

INGREDIENTS

• 2 c. Oat or Spelt Flour
• 3/4 c. Rolled Oats
• 1/2 c. chopped Walnuts (optional)
• 1 c. Grain Sweetened Chocolate Chips
• 1/2 tsp. Sea Salt
• 3/4 tsp. Baking soda
• 1/8 tsp Cinnamon
• 2/3 c. Agave Nectar
• 2/3 c. Grapeseed Oil
• 2 TBL Water or Almond Milk
• 1 tsp. Vanilla or Almond Extract Extract

Preheat Oven to 350 degrees.

Place dry ingredients in a large mixing bowl and stir to combine.

Combine wet ingredients in a medium bowl and whisk together. Add wet mixture to dry and stir well with a wooden spoon. Refrigerate for 15 minutes.

Place by the tablespoon on a baking sheet lined with Parchment paper. Bake for 10-12 minutes or until golden brown. Remove and cool on a wire rack.