12 organic medjool dates
1 cup raw pecans
4 cups fresh blackberries, boysenberries or blueberries
2 bananas
Crust: Put pecans in the food processor and grind until fine. Add dates and process until mixed fairly well. Spread into a 9-inch pie plate.
Filling: Place in food processor: 2 bananas, 8 berries or so for color, 4 medjool dates Mix well then scrape the mixture into a mixing bowl. Then carefully fold in the rest of the berries. Pour into the crust and smooth the top in a rounded fashion. Decorate with whole berries around the edge of the pie. Refrigerate.
This pie was very flavorful but reminded me more of a crisp in consistency.
Tuesday, August 16, 2011
Raw Vegan Taco Nut "Meat"
1/2 cup raw almonds
1/2 cup raw walnuts
1/3 cup sun dried tomatoes
1/4 tsp chili powder
1 tsp sea salt
1 tsp ground cumin
1/2 tsp ground coriander
2 tsp Nama Shoyu or Braggs Liquid Aminos
After grinding nuts into a meat like texture in food processor, add remaining ingredients. Mix and serve. I made raw tacos, tostadas and taco salad with this! It's so delicious and most everyone who's tried it likes it!
1/2 cup raw walnuts
1/3 cup sun dried tomatoes
1/4 tsp chili powder
1 tsp sea salt
1 tsp ground cumin
1/2 tsp ground coriander
2 tsp Nama Shoyu or Braggs Liquid Aminos
After grinding nuts into a meat like texture in food processor, add remaining ingredients. Mix and serve. I made raw tacos, tostadas and taco salad with this! It's so delicious and most everyone who's tried it likes it!
Vanilla Cheezcake with Fresh Blackberry Topping, Raw Vegan Style
Crust:
2 cups raw almonds
1 cup dried medjool dates, chopped
Dash sea salt
Blend in a food processor until finely chopped. Press mixture into a spring form pan. I used the bottom of a glass to press the crust down, and it worked perfectly.
Filling:
3-1/2 cups raw cashews-soaked for at least one hour
3/4 cup fresh lemon juice
3/4 cup raw agave
1 cup organic, raw coconut oil-liquefied (let it sit in hot water long enough for it to become liquid)
1/2 cup water
1 vanilla bean or 2 tsp pure vanilla extract
1/2 tsp celtic sea salt
Take all filling ingredients and blend in food processor until smooth. Just let it go for a few minutes... the texture should be nice and creamy. Pour filling into spring form pan on top of crust and spread out until smooth. Cover with foil or plastic wrap and freeze overnight. The freezing process will re-harden the coconut oil and set up the cake. After it is frozen you can refrigerate and it will be ready to serve after about an hour. Even though you have to freeze this cake to set it up, it is not a frozen cake.. once refrigerated, it takes on an extremely similar texture to a regular ol' cheesecake.
Blackberry Sauce:
2 pints fresh blackberries
4-6 large dried medjool dates, chopped
2 Tbs. raw agave
Place in food processor and pulse briefly to integrate but don't let the texture become smooth--let it stay chunky with berry pieces. Spoon over the cake and serve with a mint leave to garnish. YUM!!!
From: http://www.manifestvegan.com/
2 cups raw almonds
1 cup dried medjool dates, chopped
Dash sea salt
Blend in a food processor until finely chopped. Press mixture into a spring form pan. I used the bottom of a glass to press the crust down, and it worked perfectly.
Filling:
3-1/2 cups raw cashews-soaked for at least one hour
3/4 cup fresh lemon juice
3/4 cup raw agave
1 cup organic, raw coconut oil-liquefied (let it sit in hot water long enough for it to become liquid)
1/2 cup water
1 vanilla bean or 2 tsp pure vanilla extract
1/2 tsp celtic sea salt
Take all filling ingredients and blend in food processor until smooth. Just let it go for a few minutes... the texture should be nice and creamy. Pour filling into spring form pan on top of crust and spread out until smooth. Cover with foil or plastic wrap and freeze overnight. The freezing process will re-harden the coconut oil and set up the cake. After it is frozen you can refrigerate and it will be ready to serve after about an hour. Even though you have to freeze this cake to set it up, it is not a frozen cake.. once refrigerated, it takes on an extremely similar texture to a regular ol' cheesecake.
Blackberry Sauce:
2 pints fresh blackberries
4-6 large dried medjool dates, chopped
2 Tbs. raw agave
Place in food processor and pulse briefly to integrate but don't let the texture become smooth--let it stay chunky with berry pieces. Spoon over the cake and serve with a mint leave to garnish. YUM!!!
From: http://www.manifestvegan.com/
Thai Coconut Soup
2 young coconuts
Drain, then set aside coconut water. Cut open, or smash on cement to break. Blend some of the coconut water with all the meat together in vitamix. Then add:
1 med. garlic clove
1 Tbs. cold-pressed olive oil
1 inch fresh ginger
2 limes or lemons, juice of
Cayenne pepper (optional)
1/2 cup basil
1/2 cup cilantro
1 cup tomatoes, diced
1/3 cup green onions, chopped
1 small slice of the thai pepper (optional)
Garnish with chopped or grated vegetables or edible flower petals. Serves 4 people as an appetizer.
From: http://www.rawbc.org/
Drain, then set aside coconut water. Cut open, or smash on cement to break. Blend some of the coconut water with all the meat together in vitamix. Then add:
1 med. garlic clove
1 Tbs. cold-pressed olive oil
1 inch fresh ginger
2 limes or lemons, juice of
Cayenne pepper (optional)
1/2 cup basil
1/2 cup cilantro
1 cup tomatoes, diced
1/3 cup green onions, chopped
1 small slice of the thai pepper (optional)
Garnish with chopped or grated vegetables or edible flower petals. Serves 4 people as an appetizer.
From: http://www.rawbc.org/
Raw Organic Fudge
2 cups organic raw cashews, no salt
1/4 cup organic extra virgin raw coconut oil
1/2 cup organic, raw cocoa powder, unsweetened
1/2 cup organic raw agave nectar
4-6 drops peppermint essential oil (optional)
1/2 cup chopped pecans, walnuts or macadamia nuts (optional)
Place cashews in a food processor and process for 8-10 minutes until you have a nice shiny cashew butter. This will make about 1 cup of cashew butter. Next, stir in remaining ingredients by hand. Finally, spread mixture in 8x8 pan and refrigerate or freeze for 2-1/2 hours. Cut, serve (chilled) and enjoy.
1/4 cup organic extra virgin raw coconut oil
1/2 cup organic, raw cocoa powder, unsweetened
1/2 cup organic raw agave nectar
4-6 drops peppermint essential oil (optional)
1/2 cup chopped pecans, walnuts or macadamia nuts (optional)
Place cashews in a food processor and process for 8-10 minutes until you have a nice shiny cashew butter. This will make about 1 cup of cashew butter. Next, stir in remaining ingredients by hand. Finally, spread mixture in 8x8 pan and refrigerate or freeze for 2-1/2 hours. Cut, serve (chilled) and enjoy.
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