Chickpea Miso, Buckwheat Soba Noodles, Spinach, Green Onions, Garlic
skip to main |
skip to sidebar
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
Copyright Policy
Please do not use any photos or recipes without permission.
"Nothing will benefit human health and increase chances for survival of life on Earth as much as the evolution to a vegetarian diet."
Albert Einstein
Albert Einstein
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
1 cup shelled hempseeds
5-6 cups purified water
pinch of sea salt
splash of agave syrup
In a high speed blender, blend until completely smooth. Makes 6-7 cups
5-6 cups purified water
pinch of sea salt
splash of agave syrup
In a high speed blender, blend until completely smooth. Makes 6-7 cups
Dr. Cow Tree Nut Cheese
Teese
Medium Cheddar Sheese
Labels
- appetizer (16)
- Beyond Meat (27)
- blue green algae (6)
- booze (38)
- bread (64)
- breakfast (380)
- Butcher's Son (3)
- cacao (271)
- cake (37)
- candy (13)
- cheese (4)
- cheeze (532)
- cookbook (7)
- cookie (89)
- cookies (18)
- Dandies (21)
- dessert (431)
- Earth Balance (2)
- Enjoy Life (1)
- entree (980)
- farmer's market (64)
- fermented (6)
- flax (11)
- fruit (570)
- Gardein (71)
- garden (415)
- gluten free (656)
- grill (1)
- Hampton Creek (9)
- Happy Girl Kitchen Co. (16)
- heirloom beans (232)
- hempseeds (64)
- herbs (251)
- Hodo Soy (9)
- holiday (127)
- Homebrew (3)
- ice cream (21)
- juicer (18)
- Kombucha (1)
- legumes (37)
- lunch (152)
- miso (43)
- MissJonesBakingCo (1)
- Miyokos (7)
- MOFO (1)
- neatballs (1)
- nuts (204)
- oil (5)
- Parmelas (1)
- party (24)
- pie (28)
- pizza (105)
- quinoa (35)
- Rancho Gordo (57)
- raw (251)
- s (1)
- salad (5)
- sea vegetables (47)
- seeds (28)
- seitan (8)
- side dish (66)
- snack (122)
- So Delicious (28)
- Souley Vegan (1)
- soup (58)
- soy (89)
- spelt (35)
- spices (1)
- sprouted grain (89)
- sugar free (154)
- superfoods (57)
- tempeh (194)
- The Butcher's Son (26)
- tofu (310)
- Trader Joe's (6)
- vegetable (3)
- vegetables (1122)
- Violife (6)
- whole grain (1314)
- whole grains (81)
Vegan Blog List
More Blog List
Blog Archive
-
▼
2013
(317)
-
▼
October
(28)
- Taco Party
- Oren's Hummus
- Toasted Coconut Grain Bowl with Rainbow Quinoa
- Coconut Butternut Squash Soup with Black Beans
- Nacho Bowl
- Tofu and Bombay Beet Sandwich
- Spicy Mushroom Rice Bowl
- Chocolate PB2 Shakes
- Tofu Scramble Brunch
- Chocolate Chip Cookies
- Stir Friday
- Soba Miso Soup
- Roasted Brussels Sprouts over Mashed Millet with D...
- Big Sur Bakery
- Roasted Butternut Squash Ravioli Soup with Roasted...
- Oren's Hummus
- Red Pear Oatmeal with Sourdough Toast
- BBQ Tempeh Malang with Roasted Brussels Sprouts, C...
- Honeycrisp Apple Pie
- Tofu and Chanterelle Mushroom Scramble
- Thirsty Thursday: Vodka Martini Olive Snacks
- Artichoke Heirloom Tomato Pizza
- Shiitake Brown Rice with Roasted Delicata Squash a...
- BBQ Tempeh Sandwich with Yam Fries
- Gardein Roast with Mashed Potatoes
- Black Bean and "Chicken" Wrap
- Chocolate Peanut Butter Oat Squares
- Coconut Mini Chocolate Chip Cookies
-
▼
October
(28)
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.
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.
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.
