Archive for the ‘Vegan’ Category

guac

I can’t believe I haven’t posted this before because this is one of my oldest recipes of all time! Since I came up with it, I have been making it at least once a week. It’s a classic.

Ingredients:

2-3 ripe avocados
1/3 cup chopped tomato
2 tbsp finely chopped red onion
1 minced garlic clove
juice of 1/2 lemon
himalayan salt to taste
minced chives (optional)

Instructions:

Mix all ingredients together in a food processor or put everything in a large bowl mash with a fork until you achieve the consistency you desire! Serve right away and top with minced chives (optional).

I like this dish served with paleo lettuce tacos, portobelllo mushroom burgers, and lettuce BLTs. And lets just be honest here, this shit is good with pretty much anything!

Enjoy 🙂

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Lately I have been on a lettuce taco kick and what better to top it off with than some fresh homemade salsa and guacamole!

Ingredients:

2 finely diced large tomatoes
1/8-1/4 cup finely diced white onion
1 tbsp finely diced fresh jalapeno pepper
3 finely diced garlic cloves
juice of 1 lemon
1-2 tsp raw apple cider vinegar
1-2 tsp sriracha
1/8 cup fresh cilantro
salt and pepper to taste

Directions:

Finely dice and mix everything together. Lasts in the fridge for a week or so.

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The key to this smoothies success is good quality vanilla extract. I used an all natural, organically grown vanilla straight out of Mexico!

Ingredients:

1 banana
1 cup frozen mango
3 tbsp coconut milk (canned)
1 tbsp hemp hearts
1/2 tsp vanilla extract
1/4 cup filtered water

Directions:

Combine all ingredients in a blender and mix until smooth.

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This recipe makes a huge batch, so if you want to make less just cut the measurements in half.

Ingredients:

12 medium sized tomatoes
1 large white or sweet onion
8 garlic cloves
2/3 cup fresh basil leaves
1/3 cup olive oil

Directions:

Cut up tomatoes into large chunks and cut out the cores. Dice onion and garlic cloves.

Heat large pot on medium and add olive oil, tomatoes, onion, and garlic. Cover the pot and simmer until everything starts getting soft and breaking down. Stir often.

Add whole basil leaves and simmer for a few more minutes.

Take off heat and let cool. Once cooled off, put into blender a few cups at a time and mix until smooth.

Pour into glass containers and store in fridge or freezer.

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I used to buy store bought taco seasoning a lot, as tacos are one of my favorite meals! Once I started becoming more conscious of the foods that I put in my body, I started looking at the ingredients in these store bought spice mixes. It’s disgusting!

This recipe is inspired from allrecipes.com but I tweaked the quantities out to my liking.

This stuff is good on chicken and beef too!

One thing to note: be careful when you are buying spices (especially powders like onion and garlic). They can sometimes contain gluten! Buy good quality, organic when you can and check the label or their website to make sure it’s safe.

Ingredients:

1 tbsp chili powder
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1/2 tsp crushed red pepper flakes
1/2 tsp oregano
1/4 tsp pepper
1 tsp sea or Himalayan sea salt

Directions:

Mix everything together and store in a container in the cupboard. Use whenever on whatever! 🙂

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This recipe is inspired and tweaked from the Gorilla Food recipe book by Aaron Ash. This book is a keeper! I’ve made a lot of stuff out of it and enjoyed it all.

I really liked how this recipe was made without the use of sugar and sweetened solely by dates, shredded coconut and bananas. Great for anyone on a sugar free diet! (or mostly sugar free like me)

This recipe is made from all raw foods, except pumpkin because I couldn’t get any.

You will probably want to use a good quality food processor to make this, but a decent quality blender will also do the trick. It’s just painful, from my experience!

Ingredients:

Crust:

1/3 cup raw brazil nuts
1/3 cup raw pecans
1 3/4 cup coconut flakes
13 pitted dates (up to 20 if they’re small)
2 tbsp coconut oil
1 tsp vanilla powder

Filling:

1/2 cup coconut oil
10 pitted dates
3-4 tsp pumpkin pie spice
2 large bananas
2 3/4 cup canned pumpkin (use raw if you can!)
1 tsp vanilla powder

Directions:

In food processor (preferably) or blender, mix all all crust ingredients until oily and almost smooth. Press or pour it evenly into 1 pie pan. It may look runny but will firm up in the fridge. Chill for a couple hours or put in the freezer for 15 minutes.

In blender, combine all filling ingredients until smooth. Pour into pan with crust and chill for a couple hours, or if you can’t wait like me put it in the freezer for 15 minutes.

Make sure to keep this one refrigerated otherwise it will become runny. Leave chilled until ready to serve.

Try it with some vanilla cashew cream or if you want it a bit sweeter some coconut palm nectar sugar!

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This sauce is really awesome and goes good with everything from paleo pumpkin pie to pancakes. I’ve tried them both and it was delicious!

This recipe is sugar free, but of course you can add a little extra sweetness with raw honey or coconut palm nectar sugar.

Ingredients:

1 cup raw cashews
1 tbsp vanilla powder (ground vanilla beans) or good quality vanilla extract
1/4 cup full fat coconut milk
1/8 cup filtered water

Directions:

Blend all ingredients in blender or food processor until smooth. Cream may seem a bit thin. Keeping it in the fridge will keep it the correct consistency, so keep cool until right before you serve it.

Enjoy it on anything you like! Below I had it with paleo no bake pumpkin pie!

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Christmas is nothing without baileys in your coffee! And there is nothing better than not having to feel guilty about drinking it.

I used a local brewery’s growler and gave it to friends as a Christmas present!

ingredients:

2 cans full fat coconut milk
2 can-fulls fresh refrigerated coconut or nut milk of your choice (or use another 2 cans full fat coconut milk if you want your baileys to be creamier)
2 tbsp good quality vanilla powder or extract
1 cup coconut palm nectar sugar
2 cups strong coffee (optional)
2 cups whiskey
Pinch of salt

Directions:
Bring coconut, nut milk, and sugar to a boil in a large pot. Reduce heat and let simmer for 10-15 minutes. Remove from heat and add remaining ingredients. Let cool and store in the fridge.

Mix it with fresh hot coffee or enjoy it on the rocks!

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This one is really rich and creamy, and it filled me right up! It would be perfect for breakfast or dessert.

Ingredients:

1 1/2 large banana
1/4 cup raw cacao powder
1/4 cup raw cashews or cashew butter
2 tsp vanilla powder (ground vanilla beans) or good quality vanilla extract
2 tbsp raw hemp hearts
1 tbsp raw coconut oil
1 cup filtered water

Optional: if you want to sweeten it up a bit, you could add some coconut palm nectar sugar, raw honey or dates.

Directions:

In a blender or food processor, mix everything until smooth. Chill in the fridge or freezer for 10-15 minutes and serve.

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Once you start eating these, it’s hard to stop! But at least you can feel less guilty about it because they are raw (unprocessed and high in enzymes) and sugar free! 😉

These are inspired by Gorilla Food, a raw vegan organic restaurant in Vancouver.

Ingredients:

3/4 cup raw cashew butter
1/2 cup raw cacao powder
1 1/2 cups unsweetened coconut flakes
2 tsp raw maca powder
2 tsp vanilla powder (ground vanilla beans)
1/8 – 1/4 cup filtered water

Directions:

Combine all ingredients except water and 1/2 cup coconut flakes (leave aside) in a bowl or food processor and mix. It will most likely be a bit dry still, so add water small bits at a time until everything sticks together. Be careful not to add too much water or they will fall apart when you try and roll them into balls. Roll them into balls and coat in remaining coconut flakes. Store in fridge.

Because they are raw, they require no cooking and you can eat them right away! Woo hoo!