Raw Vegan Mushroom Burgers

Ingredients (makes 4) 

3 large portobello mushroom caps, chopped
2 tbsp tamari (I use low-sodium) or nama shoyu
2 tsps liquid smoke
1 tbsp agave
1 1/2 tbsp apple cider vinegar
1 cup pumpkin seeds
1/2 cup chopped carrot (or carrot pulp)
1/2 cup chopped celery (or celery pulp)
1 tsp rosemary or thyme

Methods/steps

1) Mix the tamari, liquid smoke, agave, and ACV in a bowl. Add mushrooms and try to mix them well into this marinade. Let sit for about 2 hours.

2) In a food processor fitted with the S blade, grind pumpkin seeds till smooth.

3) Remove mushrooms from the marinade (reserving it) and add to the processor. Process till the mixture has very little texture, but isn’t as smooth or uniform as a nut pate. If it’s overly pasty, add a few tablespoons of water or your leftover marinade.

3) Add the carrot, celery, and thyme, and pulse to incorporate it all, still leaving some texture.

4) Shape into four patties and dehydrate at 115 for about 2 hours, flip, and keep dehydrating for another 3-4, or until they’re the texture you like. Alternately, you can bake these at 325 degrees for about 30-35 minutes, flipping once. Serve over greens, on some raw bread, or in a wrap sandwich!

No matter how you serve, these are a delicious and satisfying part of a meal, and especially appropriate for this time of year.

Enjoy!!

From http://www.rawfoodrecipes.com/recipes/raw-vegan-mushroom-burgers.html

Pumpkin Chai Bars with a Raw Pecan Crust

Pumpkin Chai Bars with a Raw Pecan Crust

raw-vegan, gluten-free, dairy-free

Found at http://www.thespunkycoconut.com/2011/11/pumpkin-chai-bars-with-raw-pecan-crust.html

Crust:

Add to blender or food processor:

1 cup pecan pieces (add a handful more if your pecans are whole)

1/2 cup almond meal flour (I use Bob's)

5 soft pitted dates (soak first if they are dry)

1 tsp cinnamon

Puree till it begins to form a ball.

Press into square dish.

Note: You don't need to grease or line the dish first. The raw crust wont stick.

Topping:

Add to a small pot:

3/4 cup coconut milk

3/4 cup pumpkin puree*

1/4 cup coconut sugar (which is low glycemic index)
10 drops vanilla liquid stevia

1/4 tsp sea salt

1/4 tsp cardamom

1/4 tsp ginger

3/4 tsp cinnamon

Simmer till coconut sugar is just dissolved.

Add:

2 tsp agar powder (Not flakes! You would need far more if you use flakes!)

Whisk agar powder while simmering for about one minute.

Pour over crust.

Refrigerate till solid.

Store in the fridge.

Vanilla Chia Seed Pudding with Hemp Milk and Blueberries

Vanilla Chia Seed Pudding with Hemp Milk and Blueberries[serves 4]

2 cups sweetened vanilla Living Harvest hemp milk

5 tablespoons chia seeds

2 cups fresh or frozen organic blueberries

6 to 8 drops of liquid stevia (or your favorite sweetener, to taste)

Combine chia seeds with hemp milk and liquid stevia and stir vigorously with a fork for several minutes. Let sit for 15 minutes and stir again until the chia seeds are well blended and separated. Let the mixture sit out for an hour, stir one more time and refrigerate 8 hours, or overnight, until thickened and firm. This is a good dessert to make a day in advance in order to give it time to set. When ready to serve, mix in the blueberries and divide into 4 small serving dishes.

Mediterranean Almond Bread

Mediterranean Almond Bread!

 Found at http://therawchef.blogs.com/russell_james/2006/03/the_best_thing_.html

Makes 18 'slices'

1/2c olive oil
1c sun dried tomatoes, loosely packed
3c almond flour*
1c flax meal
3 medium courgettes (zucchini), peeled & roughly chopped
2 apples, cored and roughly chopped
3T lemon juice
1t salt
3T Herbs De Provence or herbs of your choice
2T marjoram or herbs of your choice

*You can make almond flour a number of ways. My favourite is to save the pulp from any almond milk I make and dehydrate it so I can keep it in a glass jar until needed. You could also use the almond pulp wet. Another way would be just to grind some almonds into flour in a high powered blender or coffee mill.

- Process the olive oil, sun dried toms, courgette, apple, lemon juice, salt and dried herbs until thoroughly mixed.

- Add the almond flour and process again until a batter is formed.

- In a bowl mix the batter with the flax meal by hand. The reason you do this separately (not in the processor) is that you are likely to have too much mixture for the size if the processor at this point, and when you add the flax meal it will become quite heavy and sticky and overwork your machine.

- When mixed, process the whole batter in the machine again in small batches to achieve a light fluffy texture.

- Divide the mixture in 2 and place on Paraflexx sheets, on dehydrator trays.

- Use an offset spatula (aka offset palette knife or cranked palette knife) to spread the mixture evenly to all 4 sides and corners of the Paraflexx sheet. If mixture is too sticky you can wet the spatula to make things easier. With a knife score the whole thing into 9 squares.

- Dehydrate for 2 hours and then remove the Paraflexx sheets by placing another dehydrator tray and mesh on top and invert so that your original sheet of bread is upside down. That will allow you to peel the Paralexx sheet off and continue to dehydrate the underside of the bread.

- Dehydrate for approx 8 hours more (do this overnight so you're not tempted to eat it before it's ready) or until bread feels light in your hand. If the pieces don't fully come apart where you scored, use a knife to cut them.

So there you have it. Once you have this bread, the only limit you have is your imagination. I have made bread before and used lasagna leftovers to create 'cheese and tomato' sarnies, one of my all-time childhood faves!

Let me know your favorite fillings!!! :-)

No bake No-Bakes

No bake No-Bake Cookies
Ingredients:
4 C rolled oatmeal
1/2 C almond butter
1/2 C coconut oil
1 T vanilla
6 T raw cacao powder
3/4 -1 C agave
3/4 tsp. salt

Steps:
Stir all the ingredients together. Form small balls about the size of a golf ball. Place the balls on top of a cookie sheet covered in parchment paper.  Freeze for 1 hr+
Stores for about 2 - 3 weeks frozen.

10 protien-dense plants and their benefits

Check it out!! :) 10 protien-dense plants and their benefits in this URL:

http://gentleworld.org/10-protein-packed-plants/

(the list of them)
Pumpkin Seeds
Asparagus
Cauliflower
Peanuts
Mung Bean Sprouts
Almonds
Spinach
Broccoli
Quinoa

Video on how to make Raw Chocolate Pudding :] (SO good!)

Video for Raw Chocolate Pudding Recipe:

http://www.youtube.com/watch?v=t8BQb5pshII

Actual recipe:

Ingredients:
3 Young, Thai coconuts (meat only)
water/juice (whatever you prefer to call it) from inside 1 coconut
1 vanilla bean (OR vanilla extract)
1 pinch of salt
2 tbsp raw cacao*
1/2 -1 cup of agave*

Steps: Blend, chill, serve!

*Or more, depending on your personal preference


Really try this! This video is amazing for 2 reasons: 1) this is the absolute best way I have found to open a coconut (every other way is highly inefficient) snf 2) this recipe is incredibly easy, fresh, and simply amazing. :) You can also leave the cacao out and put in just a vanilla bean (or vainilla extract) if you dislike cacao, or do not have any. <3 much love!!
Enjoy!

Frozen Banana with Nutmeg and Cinnamon

This is one of my all-time favorite recipes because it is so simple, so cheap, and yet SO tasty! I call it "Frozen Banana with Nutmeg and Cinnamon" (can you guess the ingredients? ;) Enjoy!!

Frozen Banana with Nutmeg and Cinnamon
Or (for short)
Banana Decadence:

Ingredients:
Organic Banana
Organic Nutmeg
Organic Cinnamon

Steps:
Cut the banana into thin slices, dust lightly with desired amount of cinnamon and nutmeg, freeze for 1 hour, buen provecho! (Enjoy!)

Note: thaws in 5 min and stays fresh in the freezer for about 1 week ♥

Quick 'N Tasty Raw Salad Dressing

1 tbsp of Bragg's Amino Acids (or Tamari--they are basically the same thing except Tamari is gluten-free) *

1 tbsp of any oil* (I normally use sunflower or olive)

1 tbsp lemon or lime juice*

* Add more or less, according to your personal preference ♥