WholeFoodVegan

Wednesday, August 30, 2017

Tuesday, August 29, 2017

UNREAL Dark Chocolate Peanut Gems

Sunday, August 27, 2017

Saturday, August 26, 2017

Monday, August 21, 2017

Sunday, August 20, 2017

White Apricot and Mango Breakfast Bread with Almonds

Saturday, August 19, 2017

Friday, August 18, 2017

Wednesday, August 16, 2017

Tuesday, August 15, 2017

Monday, August 14, 2017

Sprouted Grain Chocolate Chunk Cookies with Almonds

Sunday, August 13, 2017

Garden Veggie Pasta with Violife Parm

Saturday, August 12, 2017

Thursday, August 10, 2017

Israeli Couscous Salad with Garden Veggies and Violife Parm

Wednesday, August 9, 2017

Chocolate Chunk Oatmeal Banana Bread

Tuesday, August 8, 2017

Saturday, August 5, 2017

GF Brownies with Vanilla Frosting and Sprinkles

Friday, August 4, 2017

Thursday, August 3, 2017

Gather Pizza and Spicy Bloody Mary

Wednesday, August 2, 2017

Tuesday, August 1, 2017

Monday, July 31, 2017

Sunday, July 30, 2017

The Impossible Burger, Vino Enoteca, Palo Alto CA

Saturday, July 29, 2017

Friday, July 28, 2017

Tempeh Maitake Mushroom Tacos with Red Cabbage, Garden Sungold Tomatoes and Shishito Peppers, and Guacamole

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, August 30, 2017

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