Carrot Cake (serves 12-16)
2C oat flour (process rolled oats in blender or food processor until flour consistency)
2C carrot pulp (from approx. 6-8 large juiced carrots)
1/4t salt
2C dates, finely chopped or ground (approx 23 large dates)
1C raw nuts, chopped
2t vanilla
3T raw agave nectar
1C raisins, soaked
1T cinnamon
1/2t nutmeg
1/4t ginger
Mix all ingredients well. Knead and form into 2 rolls for slicing or layers for a layer cake. Ice with Cashew Date Frosting.
Cashew Date Frosting
2C raw cashews
1t vanilla
8-12 large dates
2T pure maple syrup
Blend cashews and vanilla with enough water for blender to work. When smooth, add dates one at a time until desired thichness and sweetness is achieved.
Friday, June 12, 2009
Raw/Vegan/GF Brownies
Raw Brownies (makes 8 brownies)
1 1/2C raw walnuts (unsoaked)
dash salt
8 pitted unsoaked dates
1/4C raw carob powder
1t vanilla extract
2T water (for moister brownie - optional)
1/4C chopped walnuts
Process 1 1/2C walnuts & salt in food processor and process until finely ground (do not over process). Add dates and process until mixture sticks together (again do not over process - mixture should not get warm, if it starts to let sit for 15 mins and come back). Add carob and vanilla and process until evenly distributed. Add water, if using and process briefly. Transfer to a bowl and mix chopped walnuts by hand. Form on a plate and chill for 2 hours or more.
For chocolate chip brownies, add 1/4C raw carob chip with chopped walnuts.
1 1/2C raw walnuts (unsoaked)
dash salt
8 pitted unsoaked dates
1/4C raw carob powder
1t vanilla extract
2T water (for moister brownie - optional)
1/4C chopped walnuts
Process 1 1/2C walnuts & salt in food processor and process until finely ground (do not over process). Add dates and process until mixture sticks together (again do not over process - mixture should not get warm, if it starts to let sit for 15 mins and come back). Add carob and vanilla and process until evenly distributed. Add water, if using and process briefly. Transfer to a bowl and mix chopped walnuts by hand. Form on a plate and chill for 2 hours or more.
For chocolate chip brownies, add 1/4C raw carob chip with chopped walnuts.
Raw/Vegan/GF Coucous
Coucous (serves 3-4)
2 heads of cauliflower finely ground in food processor
1/2C fresh lemon juice
1/2 C EVOO
2 cloves crushed garlic
1T +1t black pepper
1t sea salt (to taste)
1 bunch of fresh minced parsley (less stems)
1 bunch fresh minced cilantro (less stems)
1C pitted greek olives (finely chopped)
In a large bowl, combine all ingredients. Allow to sit for 30-60 minutes to absorb flavors and serve.(Often I'm hungry and eat it right away)
Sometimes I just add everything to the finely ground cauliflower in the food processor and pulse it to mix.
2 heads of cauliflower finely ground in food processor
1/2C fresh lemon juice
1/2 C EVOO
2 cloves crushed garlic
1T +1t black pepper
1t sea salt (to taste)
1 bunch of fresh minced parsley (less stems)
1 bunch fresh minced cilantro (less stems)
1C pitted greek olives (finely chopped)
In a large bowl, combine all ingredients. Allow to sit for 30-60 minutes to absorb flavors and serve.(Often I'm hungry and eat it right away)
Sometimes I just add everything to the finely ground cauliflower in the food processor and pulse it to mix.
Raw/Vegan South of the Border Salad
South of the border salad (serves 2-3)
Ingredients:
1C red leaf lettuce,chopped
1/2C chopped cilantro
1C romaine, chopped
4 chopped medium tomatoes
2 diced avocados
2T lemon juice
1/4 diced yellow onion
2C sprouted beans ( pinto, navy, white or garbanzo) (or a can of beans)
Dressing
1 clove crushed garlic
1/4C EVOO (extra virgin olive oil)
1/4C green onion
3T lemon juice
1T apple cider vinegar
1/4C parsley
1/4C cilantro
1t tarragon
1T sea salt
Mix salad ingredients in a large bowl.
Mix dressing ingredients in a blender or food processor. Pour dressing over salad and mix together.
Serve over bed of romaine or leaf lettuce OR wrap in cabbage leaf OR wrap in tortilla.
Tacos (Refried beans, Salsa & Guacomole)
Tacos
taco shells = romaine lettuce
refried beans (see below)
salsa (see below)
Guacomole (see below)
Refried Beans (serves 2 -3)
2C raw sunflower seeds (soaked overnight)
2 tomatoes, quartered
1/2 onion
2 garlic
1T cumin
1T chili powder
1T cilantro, minced
1T sea salt
1/4C sundried tomatoes (soaked min 2 hours)
pinch cayenne pepper
fresh lemon or lime juice to taste
Process all ingredients in food processor.
Salsa
4 tomatoes, finely chopped
3 green onions, finely chopped
2 cloves of garlic, crushed
1/4C fresh cilantro, finely chopped
1t EVOO
1T cumin
sea salt to taste
fresh lemon juice to taste
Combine all ingredients in a bowl and mix well.
Guacomole
2 ripe avocados (peeled and cut into chunks)
1/2 - 1 tomato
1/4 red onion
sea salt to taste
Process avocados in food processor until smooth (for extra creamy add a few drops of olive oil or if avos are not completely ripe add some olive oil and process until smooth). Add tomato, onion and salt and pulse briefly (to desired consistency).
taco shells = romaine lettuce
refried beans (see below)
salsa (see below)
Guacomole (see below)
Refried Beans (serves 2 -3)
2C raw sunflower seeds (soaked overnight)
2 tomatoes, quartered
1/2 onion
2 garlic
1T cumin
1T chili powder
1T cilantro, minced
1T sea salt
1/4C sundried tomatoes (soaked min 2 hours)
pinch cayenne pepper
fresh lemon or lime juice to taste
Process all ingredients in food processor.
Salsa
4 tomatoes, finely chopped
3 green onions, finely chopped
2 cloves of garlic, crushed
1/4C fresh cilantro, finely chopped
1t EVOO
1T cumin
sea salt to taste
fresh lemon juice to taste
Combine all ingredients in a bowl and mix well.
Guacomole
2 ripe avocados (peeled and cut into chunks)
1/2 - 1 tomato
1/4 red onion
sea salt to taste
Process avocados in food processor until smooth (for extra creamy add a few drops of olive oil or if avos are not completely ripe add some olive oil and process until smooth). Add tomato, onion and salt and pulse briefly (to desired consistency).
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