When life hands you tomatoes, make fresh tomato juice, and add vodka – or something like that.
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Raw Blueberry Chessecake
Ok, so I realize the picture doesn’t scream, “Look at me I’m delicious!!!” But I promise you, these raw mini cheesecakes are amazing. Absolutely delicious. If you prefer, instead of separating them into cupcake liners, you can make this as a full-sized cheesecake using a regular cake pan.
Crust
- 1/2 cup pecans
- 1/2 cup macadamia nuts
- 2 tablespoons organic raw agave nectar
- 1 tablespoon organic coconut oil
- 1/2 teaspoon organic vanilla extract
- 1/4 teaspoon pink himalayan salt
Filling
- 1/2 cup organic raw cashews
- 3 tablespoons organic lemon juice (fresh squeezed)
- 2 tablespoons organic raw agave nectar
- 3 tablespoons organic coconut oil
- 1/4 teaspoon organic vanilla extract
- 1/8 teaspoon pink himalayan salt
Topping
- 1/2 cup organic blueberries (frozen)
- 1/4 cup organic raw agave nectar
- 1/4 cup organic coconut oil
Put all ingredients for the crust into a food processor and process until well combined and crumbly. Divide the crust…
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Weekend Brunch Round 29: Sweet Corn Pancakes with Orange Cherry Sauce
Chocolate Chia Pudding – Sugar Free, Dairy Free, Gluten Free
I was very pleased with the outcome of this dish. It’s still sweet, but not overkill. It was just enough to satisfy my sweet tooth, but without any processed or refined sugars in it.
Chocolate Chia Pudding
Ingredients:
1 cup Quick Cashew Milk
2 tablespoons cocoa powder
1/3 cup chia seeds
1 teaspoon vanilla extract
1/4 teaspoon liquid stevia (you can use the chocolate flavored version, if you have it on hand)
Instructions:
Whisk cocoa powder into quick cashew milk. Stir in rest of ingredients. Pour into small bowl or serving glasses. Chill 15 minutes, or until set. Top with whipped coconut cream and chocolate or carob chips if desired.
This recipe was adapted from this web site.
Chickpea & Asparagus Casserole
An amazing recipe I adapted from FatfreeVegan.com
I think anything topped with shredded potatoes is pretty much a sure-thing but the heart of this casserole is really the surprising blend of asparagus and chickpeas. ahhhmazing,
Ingredients
- 1 medium onion, diced
- 1 rib celery, diced
- 12 ounces sliced mushrooms
- 3 cloves garlic, minced
- 12 ounces asparagus, ends trimmed and stalks cut into 1-inch pieces
- 2 tablespoons vegetable broth or “no-chicken” broth
- 2 tablespoons flour
- 1 cup vegetable broth or “no-chicken” broth
- 3/4 cup unsweetened non-dairy milk (I used almond milk)
- salt and freshly ground black pepper to taste
- 1 1/2 tablespoon nutritional yeast
- 1/2 teaspoon dried thyme leaves
- 1 teaspoon dried basil
- 1 15-ounce can chickpeas, rinsed and drained
- 2-3 cups frozen hash brown potatoes (or 5-8 ounces raw potato, shredded)
- 1/3 cup daiya cheese shreds or non-dairy cheese
- smoked paprika, for garnish
Instructions
- Preheat oven to 400F. Lightly oil…
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Vegan Brownie Batter
Veggie Straws
Roasted Broccoli Pizza
Almond Coconut Red Curry (GF)
Oil-Free Pesto-Grilled Potatoes
Oh, how I love pesto! And potatoes. And a hot grill. Grab some aluminum foil and you’ve got a great dish.
Living in a climate with a rather ugly winter, we make the most out of summer in our home. Fresh basil, just the scent of it, is the spirit of summer in herb form. I’ve always loved pesto but I don’t want all the oil found in all the recipes. The beauty of this recipe is that you get the bright, verdant flavor of pesto without the oil because we will be using an aluminum packet over a grill, locking in the flavors and the moisture of the sauce.
NOTE: For those without a grill, you can achieve the same results with a parchment packet in the oven at 425 degrees, cooking the same length of time as on the grill recipe below.
Oil-Free Pesto-Grilled Potatoes
Yields 4-6 Servings
2 cups fresh basil
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