Raw Vegan Lasagne Bites

These would be a great addition to a party or a yummy fresh summer lunch!

Pictures were taken at a fun food photo shoot with Aly Carroll of Aly Carroll Photography http://alycarrollblog.com/. Check her out! She does it all with photography; engagement, weddings, seniors, portrait, food, and more! :)

RAW VEGAN LASAGNE BITES

INGREDIENTS:

Raw Cashew Ricotta:
1 cup cashews (soaked in water for at least an hour - water discarded after)
1 1/2 Tablespoon Italian Spices
2 Tablespoon lemon juice
salt and pepper to taste

Process: Place all ingredients in a blender or food processor, blend until the consistency of ricotta cheese. Chill.

Basil Pesto:
2 cups fresh basil
3 Tablespoon Extra Virgin Olive Oil
2 Tablespoon lemon juice
1/4 cup pine nuts
salt and pepper to taste

Process: Place all ingredients in a blender or food processor, blend until smooth. Chill.

Layers:
2 Zucchini (washed and sliced into 1/4 inch thick slices - the long way)
1 Handful of spinach
Sun-dried tomatoes - dried if packed in oil

Process: Cut the zucchini slices into thirds. Place them on a serving plate. Spread a layer of cashew ricotta, then pesto, then spinach then a sun-dried tomato. Add another slice of zucchini, then a spread of cashew ricotta, then a dollop of pesto. Repeat until all zucchini is gone. Makes roughly 12 lasagne bites. Add a fun skewer to the top to keep all the layers together. Warning: they are a little messy to eat, so make sure to serve with plates and a fork to get all the goodness that might fall out of the layers.

 ♥ E

2 Ingredient Mango Sorbet

Hello Miami!

What better to eat in Miami than fresh mango sorbet?

This is so easy and sooooo satisfying. :)

Ingredients:

3 fresh mangos-peeled and seed taken out (or 2 1/2 cups frozen mango, thawed)
2 Tbl lemon juice

Process: Put mango and lemon juice in a blender or food processor and blend until smooth. Place in a flat freezer safe container. Freeze until ready to eat. Take out and let thaw for about 2 minutes and scoop out.

I topped mine with a little cayenne pepper. Super delicious mix of sweet and spicy.

 ♥ E

Jalapeno, Cilantro Hummus with a Hint of Lemon

Mmm hummus... Need I say more?

This is slightly spicy, so adjust the jalapeno to your taste! :) 

Ingredients:

2 cups cooked garbanzo beans (I use cooked from dry but canned work as well, drain if canned)
1/2 medium sized jalapeno
1 bunch cilantro (leaves only)
1/4 cup extra virgin olive oil
1/3 cup lemon juice
Fresh cracked salt and pepper to taste


Process:
Throw it all in a blender and blend until smooth and creamy.

Serve with fresh cut veggies or wholesome crackers.
This hummus would also make an awesome topping to a summer sandwich!

Enjoy!

 ♥ E

Spicy, Creamy, Coconut Curry

Someone in my building makes authentic smelling Thai food... YUM! Today the delicious smell was just too overwhelming, so I had to make my own!  This only took me as long as it took for the rice to cook, so 25 mins, start to finish!

Ingredients:

For serving:
1 1/2 cups brown rice (cooked)
3 cups steamed veggies (I used broccoli, carrots, bell peppers, and peas)

Curry:
1 tsp coconut oil
1 tsp minced garlic
1 can full fat coconut milk
1 tsp lemon juice
1 TBL sriracha
2 TBL curry powder (I use yellow)
1 tsp turmeric
1 tsp ground cumin
1 tsp ground black pepper
1 handful cilantro


Optional Toppings:
1 bunch cilantro chopped
sprinkle of cashews


Process:
Start your rice and veggies cooking. While they are cooking, add the coconut oil and garlic to a saucepan. Once the garlic becomes golden, reduce heat to medium-low and add coconut milk. Stir. Add lemon juice, sriracha, curry powder, turmeric  cumin, pepper, and cilantro. Stir and let heat. Taste test. Add whatever more spices you think it needs! Let the curry simmer over low until the rice is done cooking.

To serve, pile veggies over rice and ladle curry over top. Top with cilantro, cashews, and cracked salt and pepper to taste. Serves 4, or me and leftovers. ;)  ENJOY!

 ♥ E

Spicy Peanut Stir Fry

I am in LOVE with Thai food. I am in LOVE with peanuts. I am in LOVE with spice. I am in LOVE with Noodles and Company's take on spicy peanutty Thai food. I just love it all. 

Here is my homemade take - minus all the extra calories and fillers!

Spicy Peanut Stir Fry
INGREDIENTS:

1 pkg rice noodles (I like that brands that are just rice flour and water)
2 bell peppers (cut into strips)
3 carrots (diced or sliced)
1 pkg mushrooms (sliced)
1 1/2 cups fresh or frozen broccoli

Spicy Peanut Sauce:
1 cup raw peanuts
1/4 cup lime or lemon juice
1 Tbl tamari (gluten free soy sauce - regular soy sauce will work if you aren't gluten intolerant)
1 tsp red pepper flakes
1 tsp sriracha (or 1/2 tsp more red pepper flakes if you don't have sriracha)
1 tsp minced garlic

PROCESS:

Cook rice noodles according to package directions. Meanwhile throw all of the vegetables into a skillet and steam or saute until tender. I added a little coconut oil, YUM! While those are getting all soft and delicious, Throw all of the sauce ingredients into a blender and blend until creamy. Once the noodles are done, remove from heat and toss noodles with the sauce to coat. Serve with veggies on top. I LOVE to add cilantro to this (who would have guess, right?) but unfortunately I didn't have any in the house today! Still incredibly delicious!! Enjoy!

 ♥ E

Happy Birthday to ME! Raw Raspberry Chocolate Cheesecake!

So I have been having a LOT of trouble lately with allergies and not knowing what I am allergic to food wise... Hopefully my test comes back soon!
So I decided to make a birthday treat that I knew I could have and not feel sick after! :)

I give you RAW Chocolate Raspberry "Cheese"cake!

INGREDIENTS

Crust:
1 1/3 cup raw pecan halves
1/2 cup raw cocao powder
1/4 cup raw honey (can use agave or maple syrup)

Filling:
2 cups raw cashews (soaked in water for at least 2 hours and drained)
1/4 cup lemon juice
1 1/2 Tbl coconut oil
1 cup fresh or frozen raspberries
1/4 cup honey (can use agave or maple syrup)


Process:
Blend pecans until fine. Some small chunks are ok and give the crust a nice texture. In a bowl, mix ground pecans, cacao, and honey until well combined. Smush into the bottom of a glass pie dish so the bottom is evenly coated. Place all ingredients for the filling in a blender and blend until smooth and creamy. Pour over crust and freeze for at least 2 hours . ENJOY!!! :)

 ♥ E

Raw Carrot Cake Balls with Pineapple Cashew Cream

Happy Easter everyone!! I love Easter! I love celebrating and thanking God for the sacrificial gift of His son on the cross in payment for the sins of all man, mine included. I love that the sun is shining and spring is in the air, and I love being with my family.

We have some serious allergies in this family, plus a vegan (that's me)! Allergies include eggs, dairy, wheat, corn, yeast, citrus, soy, peanuts, and about 35 other things! I wanted to make something sweet, Easter-y and allergy friendly. I give you: Raw Carrot Cake Balls with Pineapple Cashew Cream.

Raw Carrot Cake Balls 

Ingredients:
2 Cups dried dates - pitted
3 Tbl coconut oil (softened - I just put it in a glass cup and set it on the hot oven for 3-4 mins)
2 tsp cinnamon
3/4 cup shredded carrots
1/2 cup unsweetened shredded coconut (look for this in the bulk section)

Process:
 Throw dates and coconut oil in the food processor. Blend until fairly smooth. Put in a medium bowl and add shredded carrots and cinnamon. Take around 2 tsp of mixture and roll into a ball. Gently roll the ball in shredded coconut to coat. Refrigerate.

Pineapple Cashew Cream

Ingredients:
1 cup raw cashews (soaked in water for 1 hr or more- if more, refrigerate)
2 tsp pure vanilla extract
1/2 cup pineapple chunks
2 Tbl pineapple juice

Process:
Put all ingredients in the blender. Blend until smooth and creamy. If it is hard to blend, add a little bit (1 tsp) of pineapple juice at a time until it blends. refrigerate for at least one hour before serving to help become more solid.

Serve cake balls with cashew cream on the side.

Enjoy!

 ♥ E