Pine Nut Hummus

pine_nut_hummus

Ingredients 

  • 1 cup of  chick peas
  • 1 garlic clove
  • juice from 1/2  lemon
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • 1/2 tsp Himalayan sea salt
  • 1 tsp paprika
  • 3 tbsp pine nuts
  • parsley leaves (to top)

Tools

  • Cooking pot
  • Food processor

Method

  1. Soak the chick peas for several hours 
  2. Drain chick peas, add fresh water, and cook 
  3. Once done, blend chick peas in food processor
  4. Add in juice from lemon, minced garlic clove, tahini, olive oil
  5. Blend
  6. Add water as needed (probably around 1/4 cup)
  7. Add Himalayan sea salt and paprika
  8. Once smooth, spoon into serving bowl
  9. Top with paprika, parsley, olive oil, and pine nuts

 

Raw Vegan Pad Thai

raw_vegan_pad_thai_cu

Ingredients 

  • 2 organic zucchini 
  • 1 organic carrot 
  • 1/4 cup red cabbage
  • 1/2 organic lime 
  • 1/2 cup of raw, organic cashews
  • 1 organic orange
  • One thumb of organic ginger
  • One tbsp organic tamari sauce 
  • One tsp Himalayin sea salt
  • One tsp coconut aminos

Tools

  • Spiralizer
  • Blender

Method

  1. Soak the cashews for several hours until soft
  2. Drain cashews
  3. Blend Cashews
  4. Add in juice from orange, ginger, tamari sauce, Himalayan sea salt, and coconut aminos 
  5. Blend
  6. Add water as needed (probably around 1/4 cup)
  7. Spiralize zuuchinis to make zoodles
  8. Chop red cabbage and carrots
  9. Combine zoodles, cabbage, and carrots in a mixing bowl with the “peanut sauce”
  10. Mix
  11. Serve with sliced cucumber and lime (optional)

 

raw_vegan_pad_thai 

Raw Vegan Almond Nut Burgers

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Ingredients (*makes 8 burgers)

  • 2 cups of organic almonds
  • 1/4 cup of sundried tomatoes
  • 1/2 organic red pepper
  • 1/4 organic yellow onion
  • 1 organic carrot
  • 1/2 cup organic kale
  • 2 organic garlic cloves
  • 1 tbsp organic cumin
  • 1 tbsp organic paprika
  • 2 tbsp apple cider vinegar
  • 1 tbsp Himalayan sea salt

Tools

  • Bowls (for soaking)
  • Food processor
  • Knife (for chopping)

Method

  1. Soak the almonds and sundried tomatoes separately for several hours to soften them
  2. Chop the carrot, onion, pepper, kale, and garlic cloves
  3. Drain the almonds
  4. Remove the sundried tomatoes from the water, but keep the water
  5. In the food processor, blend the almonds
  6. Slowly add in all other ingredients
  7. Blend until smooth
  8. Add the water from the soaked sundried tomatoes as necessary
  9. Once you are happy with the consistency, form “burgers” out of the mixture
  10. (Optional) top with cashew cheeze sauce

 

Raw Vegan Mac and Cheeze

raw_vegan_mac_and_cheeze_2.JPG

Ingredients

  • 2 organic zucchinis
  • 1/2 cup raw, organic cashews
  • 1/4 cup nutritional yeast
  • 1/2 organic red pepper
  • 2 tbsp organic olive oil
  • 1 tsp Himalayan sea salt
  • 1 tbsp organic oregano
  • 1 tsp organic smoked paprika

Tools

Method

  1. Soak the cashews for several hours to soften them
  2. Drain the cashews
  3. In a food processor combine cashews, pepper, olive oil, Himalayan sea salt, and oregano
  4. Blend- adding additional ingredients or water as needed to obtain the desired consistency
  5. Spiralize the zucchini
  6. Combine zucchini and cheeze sauce
  7. Top with paprika

Variations

I use this cheeze sauce on everything from raw vegan burgers (recipe coming soon!) to nachos. You can also use it on regular cooked noodles or quinoa noodles for a gluten free option.

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Zoodles with Raw Vegan Avocado Cream

 

zoodles_with_avocado_sauce

Ingredients

  • 2 organic zucchinis
  • 1 organic avocado (make sure it is ripe a creamy!)
  • 1 tbsp organic, unrefined, extra virgin olive oil
  • 1 tsp organic basil
  • 1 tsp organic oregano
  • Himalayan sea salt (to taste)

Tools

Method

  1. Spiralize the zucchini
  2. In a blender, combine avocado, olive oil, basil, oregano
    • You may consider adding some water in to smooth out the sauce
  3. Add salt as needed
  4. Mix the zoodles and sauce

Pulled Jackfruit with Raw Vegan BBQ Sauce

I live in Austin, TX, which means visitors always want BBQ! I have known about pulled jackfruit for a while, but I typically try to avoid anything that resembles meat. On a recent visit home to St. Pete, FL, I stopped at the Cider Press Café with some friends for a raw vegan dinner. After stealing a bite of their delicious BBQ Jack sandwich, I was hooked and determined to make it at home. This pig-friendly pulled pork alternative has become one of my favorites! Unfortunately, I couldn’t find any whole jackfruit back in Austin, so I used canned, organic jackfruit for this recipe.

pulled_jackfruit

Ingredients

  • 2 cups of organic young jackfruit
  • 1 organic onion (I used red)
  • 1 organic garlic clove
  • Organic unrefined coconut oil (for pan)

Raw Vegan BBQ Sauce

  • 2 organic tomatoes
  • 1/4 cup organic maple syrup
  • 2 tbsp organic apple cider vinegar
  • 1 tbsp organic smoked sweet paprika
  • 1 tsp organic oregano
  • 1/4 tsp organic cayenne
  • 1/4 tsp organic cumin
  • 1/4 tsp organic pepper
  • 1/4 cup of soaked cashews (optional for a thicker sauce)

Tools

  • Pan
  • Knife
  • Fork (or something to pull the jackfruit)
  • Food Processor (for sauce)

Method

Raw Vegan BBQ Sauce

  1. If using cashews, soak for several hours
  2. Combine tomatoes, maple syrup, apple cider vinegar, paprika, oregano, basil, cayenne, and cumin in a food processor
  3. Blend until smooth
  4. For added thickness, add in cashews
  5. Add pepper for taste

Pulled Jackfruit

  1. Put a bit of coconut oil in pan
  2. Cut onion and garlic and place in pan on a low heat
  3. Once the onion has softened, drain the jackfruit and add to pan
  4. Let sit on a low heat for 5-10 minutes
  5. Use a fork (or other utensil) to “pull” jackfruit
  6. In the bowl, combine the jackfruit/onion mix with BBQ sauce

Optional Additions

If you would like to use this recipe on a sandwich, I would HIGHLY recommend trying Little Northern Bakehouse (vegan + gluten free).

pulled_jackfruit_sandwhich

Spaghetti Squash and Tomato Basil Sauce Recipe

spaghetti_squash_cu

Ingredients

  • 1 organic spaghetti squash
  • 1/4 cup of raw, organic cashews/sunflower seeds
  • 1 tomato
  • 1 tablespoon of unrefined, organic extra virgin olive oil
  • 1 tablespoon of organic oregano
  • 1 teaspoon of organic basil
  • 1 teaspoon of Himalayan sea salt

Tools

  • Knife
  • Pan
  • Oven
  • Blender
  • Fork

Method

Basil Tomato Sauce

  1. Cut up the tomato
  2. Place in a blender with olive oil, oregano, basil, cashews/sunflower seeds and salt
  3. Blend

Spaghetti Squash

  1. Preheat the oven to 375
  2. Cut the squash in half
  3. place on the pan (inside face down)
  4. Bake for 35 minutes
  5. When ready, remove seeds from the inside
  6. Using the fork, scrape the inside of the squash (this will form the noodles)
  7. Top with basil tomato sauce

Notes

This was the first time in a while I made this and it was AMAZING! I ended up eating half of the squash! #sorrynotsorry

spaghetti_squash