WholeFoodVegan: June 2013

Sunday, June 30, 2013

Friday, June 28, 2013

Gluten Free Artichoke Pesto Pasta

Tinkyada Gluten Free Pasta, Spinach, Roma Tomatoes, Artichoke Spread, 3 Herb Pesto with Garden Sweet Basil, Garlic Chives, Parsley, Garlic, Lemon, Olive Oil, Parmela

Thursday, June 27, 2013

3 Herb Pesto, Artichoke and Spinach Pizza

Cornmeal Crust, 3 Herb Pesto with Garden Sweet Basil, Garlic Chives, Parsley, Garlic, Lemon, Olive Oil, Parmela, Artichoke Spread, Spinach, Roma Tomatoes, Cashew Cheese

Wednesday, June 26, 2013

Chicken Free Strips, Sweet Corn and Roasted Pimento Pepper Pizza with Sweet Basil and Avocado

Cornmeal Crust, Beyond Meat Lightly Seasoned Chicken Free Strips, Sweet Corn, Roasted Pimento Pepper Sauce, Cashew Cheese, Avocado, Garden Sweet Basil

Tuesday, June 25, 2013

Tofurky Pepperoni and Daiya Cheese Whole Wheat Pizza

Tofurky Pepperoni, Daiya Mozzarella Style Cheese, Roma Tomato Sauce, Whole Wheat Crust

Monday, June 24, 2013

Papa Tofu Loves Ethiopian Food

Papa Tofu

Sunday, June 23, 2013

Cashew Cheese 'N Crackers

Cashew Cheese, Back to Nature Multigrain Flax Seeded Flatbread ·

Saturday, June 22, 2013

Friday, June 21, 2013

Coconut Curried Lentils

Coconut Curried Lentils with Spinach, Broccoli, Sweet Grape Tomatoes

Thursday, June 20, 2013

Blueberry Muffins

Whole Wheat Flour, Fresh Blueberries, Rice Milk, Agave, Fair Trade Vanilla, Coconut Oil, Sea Salt

Wednesday, June 19, 2013

Red Rice with Shiitake Mushrooms

Garlic Sautéed Shiitake Mushrooms, Red Rice with Mushroom Broth, Garlic, Smoked Sea Salt

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.

Sunday, June 30, 2013

Friday, June 28, 2013

Thursday, June 27, 2013

Wednesday, June 26, 2013

Tuesday, June 25, 2013

Monday, June 24, 2013

Sunday, June 23, 2013

Saturday, June 22, 2013

Friday, June 21, 2013

Thursday, June 20, 2013

Wednesday, June 19, 2013

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