WholeFoodVegan: March 2012

Friday, March 30, 2012

Nacho Polenta with Chili Roasted Broccoli

Polenta Grits with So Delicious Almond+Plus Original, Chili Roasted Broccoli, Green Onions, Fresh Avocado, Food Is For Lovers Queso

Saturday, March 24, 2012

Thai Ginger "Beef" Tofu Stir Fry

Marinated Ginger "Beef" Style Extra Firm Tofu, Broccoli, Spinach, Baby Bella Mushrooms, Happy Boy Farm Carrots, Sweet Onion, Ginger, Garlic, Green Onions, Coconut Milk, Coconut Oil, Fresh Lemon Juice, Thai Spices, Ginger, Cumin, Coriander, Cayenne, Fresh Ground Black Pepper, Sea Salt
Served with Quinoa

Thursday, March 22, 2012

Oatmeal Mini Chocolate Chip Muffins

Rolled Oats, Whole Wheat Flour, Enjoy Life Mini Chocolate Chips, So Delicious Vanilla Almond+Plus, Agave, Fair Trade Vanilla, Extra Virgin Olive Oil, Sea Salt

Tuesday, March 20, 2012

Irish Style Vegan Feast

Colcannon with Russet Potatoes, Baby Spinach, Baby Bella Mushrooms, Sweet Onion, Shallots, Garlic, "Beef" Style Baked Tempeh, Braised Green Cabbage with Leeks, Sweet Onion, Shallots, and Garlic

Cashew-Vanilla Cheezecake

(raw) makes one 9inch spring form *freezes well
CRUST:
2 cups raw almonds
6-7 pitted mejool dates
pinch of salt
1 tsp coriander
splash of vanilla extract or 1/2 vanilla bean pod

In a food processor process almonds until a fine course meal happens, while machine is running add salt and coriander, then add each date one at a time finally add a splash of vanilla. The almonds will 'come together' and creep up the sides of the food processor. Transfer to a 9 inch spring form pan that has been prepared with coconut oil. Press in mixture until you form a nice crust.

FILLING:
3 cups soaked raw cashews (soaked overnight)
1 1/2 cups raw almond milk-or water
3/4 cup raw coconut butter or coconut oil--liquefied
1 cup raw agave
1/2 tsp sea salt
2 tbs vanilla or 1 vanilla bean pod
2 tbs lecithin (liquid vegetable based (Fearn Brand) works well, but there's soy based granules also)

In a high speed blender blend together all ingredients except lecithin. The mixture should be super creamy, add in the lecithin and blend again well. Pour onto prepared crust. Freeze for at least 8 hours before serving to let set.

Tun-O (raw)

2 cups soaked raw almonds (all things soaked overnight)
3 cups soaked raw sunflower seeds
1 medium red onion
8 celery stalks
1 cup fresh squeezed lemon juice
1 cup raw tahini
1/2 cup minced parsley
2 tbs kelp powder
2 tsp sea salt
1/4 cup capers-optional

Rinse almonds and sunflower seeds well. Finely chop red onion and celery stalks, or if you're short on time just roughly chop everything and place into food processor and pulse to small chunks the size of a fine dice, transfer to a large bowl, then stir in tahini, kelp powder, parsley and capers if using. In a food processor pulse almonds, sunflower seeds, lemon juice and sea salt to a chunky yet together mixture-you decide how chunky you want it. Transfer mixture to the onion-celery bowl. Mix all ingredients well, should be the consistency of tuna fish. Keeps for three days maximum. Garnish with black sesame seeds

Goji-Gluten Free Cacao Brownies

makes 1 8x8 square pan
1 1/3 cup gluten free flour mix like Bob's Red Mill
1/2 cup cacao powder
1/2 tsp baking powder
1 cup Grade B Maple Syrup-or agave
1/3 cup coconut oil
2 tsp vanilla or 1 vanilla bean pod
1/2 tsp sea salt
1/2 cup goji berries, soaked until soft if too crunchy dry
1 cup toasted, chopped nuts (optional)

Preheat oven to 350. Prepare 8x8 pan with oil and flour. In a bowl whisk together flour, cacao powder, baking powder and sea salt. Add wet ingredients and goji beriries, mix well. Pour and spread into prepared pan and bake for 20-25 minutes. Chill until firm.

Saturday, March 31, 2012

Friday, March 30, 2012

Monday, March 26, 2012

Sunday, March 25, 2012

Saturday, March 24, 2012

Thursday, March 22, 2012

Wednesday, March 21, 2012

Tuesday, March 20, 2012

Monday, March 19, 2012

Sunday, March 18, 2012

Saturday, March 17, 2012

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