WholeFoodVegan: whole grain

Showing posts with label whole grain. Show all posts

Monday, December 11, 2017

Mushroom Mac 'N Cheeze with Peas and Broccoli Trees

Sunday, October 29, 2017

Wednesday, October 18, 2017

Buddha Bowl with Sriracha Tofu, Brown Rice, Roasted Broccoli, Spicy Peanut Sauce

Saturday, October 7, 2017

Saturday, September 9, 2017

Violife Pepper Jack Cheeze Quesadillas with Pickled Jalapeños

Tuesday, September 5, 2017

The Butcher's Son Bacon and Violife Pepper Jack Cheeze Quesadillas

Thursday, August 10, 2017

Israeli Couscous Salad with Garden Veggies and Violife Parm

Thursday, July 13, 2017

Chocolate Chunk Cookies with 7Nut&Seed Spread

Monday, July 10, 2017

Garden Spinach Basil Pesto Pasta with Pan Seared Mushrooms and Sungold Tomatoes

Wednesday, June 21, 2017

Garlic Sauteéd Veggies and Tofu over Curried Brown Rice

Sunday, June 18, 2017

Taco Salad with Fresh Tomato-Red Mango Spiced Lentils

Saturday, June 3, 2017

Hodo Soy Tofu Burger with Garden Spinach

Friday, May 26, 2017

Rainbow Sprinkle Crispy Treats

Tuesday, May 23, 2017

Curry Rice with Garden Veggies, Roasted Baby Potatoes, and Baked Tofu

Wednesday, May 17, 2017

Sunday, May 14, 2017

Garden Spinach Basil Pesto Pizza with Cherry Tomatoes and Miyokos Cashew Mozz

Friday, April 14, 2017

Thursday, March 30, 2017

The Butcher's Son Bacon and Pepperjack Quesadillas with Hodo Soy Tofu Scramble

Tuesday, March 28, 2017

Dang Quesadilla with The Butcher's Son Pepper Jack

Monday, March 27, 2017

Meaty Marinara over Fettuccini with The Butcher's Son Garlic Mozz

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.

Monday, December 11, 2017

Sunday, October 29, 2017

Wednesday, October 18, 2017

Saturday, October 7, 2017

Saturday, September 9, 2017

Tuesday, September 5, 2017

Thursday, August 10, 2017

Thursday, July 13, 2017

Monday, July 10, 2017

Wednesday, June 21, 2017

Sunday, June 18, 2017

Saturday, June 3, 2017

Friday, May 26, 2017

Tuesday, May 23, 2017

Wednesday, May 17, 2017

Sunday, May 14, 2017

Friday, April 14, 2017

Thursday, March 30, 2017

Tuesday, March 28, 2017

Monday, March 27, 2017

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