WholeFoodVegan: November 2016

Wednesday, November 30, 2016

Tuesday, November 29, 2016

Sun Dried Tomato Mac with Butcher's Son Bacon

Saturday, November 26, 2016

Thursday, November 24, 2016

Tuesday, November 22, 2016

Cinnamon Spiked Peanut Butter Cookies

Monday, November 21, 2016

Gardein Swedish Meatballs with Pasta

Sunday, November 20, 2016

Wednesday, November 16, 2016

Tuesday, November 15, 2016

Oren's Hummus and Lentil Rice Salad

Monday, November 14, 2016

Jonagold Apple and Red Pear Crumble Pie

Saturday, November 12, 2016

Friday, November 11, 2016

Monday, November 7, 2016

Sunday, November 6, 2016

Saturday, November 5, 2016

Mushroom Spinach Lasagna with Kite Hill Almond Ricotta

Friday, November 4, 2016

Tuesday, November 1, 2016

Jonagold Apple Spice Muffins

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.

Wednesday, November 30, 2016

Tuesday, November 29, 2016

Saturday, November 26, 2016

Thursday, November 24, 2016

Tuesday, November 22, 2016

Monday, November 21, 2016

Sunday, November 20, 2016

Wednesday, November 16, 2016

Tuesday, November 15, 2016

Monday, November 14, 2016

Saturday, November 12, 2016

Friday, November 11, 2016

Monday, November 7, 2016

Sunday, November 6, 2016

Saturday, November 5, 2016

Friday, November 4, 2016

Tuesday, November 1, 2016

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