WholeFoodVegan: booze

Showing posts with label booze. Show all posts

Tuesday, October 4, 2016

Wednesday, December 30, 2015

Monday, December 7, 2015

Tuesday, November 10, 2015

Wednesday, September 30, 2015

Sunday, September 13, 2015

Sunday, August 16, 2015

Monday, June 1, 2015

Saturday, May 2, 2015

Thursday, November 6, 2014

Wednesday, November 5, 2014

Honeycrisp Apple Pie with Cinnamon Spiked Bourbon

Saturday, June 14, 2014

Chocolate Cream Pie with Bourbon Cherries

Walnut-Medjool Date Crust, Chocolate Cashew Cream with Coconut Oil, Bourbon Cherries

Saturday, December 28, 2013

Sunday, November 3, 2013

Mushroom Artichoke Pasta

Elbow Pasta, Cremini Mushrooms, Artichokes, Heirloom Tomatoes, Sweet Onion, Garlic, Sweet Basil, Merlot, Extra Virgin Olive Oil, Big Sur Sea Salt
Topped with Cashew Cheese

Thursday, October 24, 2013

Thirsty Thursday: Vodka Martini Olive Snacks

Seeded Crackers, Cashew Cheese, Jalapeño Stuffed Olives, Pickled Pearl Onions

Monday, September 2, 2013

Celebrate Good Times

Rubicon Estate Cask Cabernet

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.

Tuesday, October 4, 2016

Wednesday, December 30, 2015

Monday, December 7, 2015

Tuesday, November 10, 2015

Wednesday, September 30, 2015

Sunday, September 13, 2015

Sunday, August 16, 2015

Monday, June 1, 2015

Saturday, May 2, 2015

Thursday, November 6, 2014

Wednesday, November 5, 2014

Saturday, June 14, 2014

Saturday, December 28, 2013

Sunday, November 3, 2013

Thursday, October 24, 2013

Monday, September 2, 2013

Copyright Policy

Please do not use any photos or recipes without permission.

Search This Blog

Translate

FARM FRESH TO YOU

Heath Realized

Sasha Farm Sanctuary

Rancho Gordo

Rancho Gordo Chickpeas

Eco Eating

VegWeb (VegNews)

Vegan Nutrition Information

Vegan Food Pyramid

Hempseed Milk

Dr. Cow Tree Nut Cheese

Teese

Medium Cheddar Sheese

Labels

Vegan Blog List

More Blog List

Blog Archive

Cashew-Vanilla Cheezecake

Tun-O (raw)

Goji-Gluten Free Cacao Brownies

Contributors

Followers