Recipes
Raw Carrot-Banana Cake
April 19, 2011 | 
Author Have carrot pulp? Make cake!
Raw Carrot-Banana Cake (adapted from Healthy Simple Living)
Serves 4 – 6
INGREDIENTS
*3/4 c pecans
*4 medjool dates, pitted and diced
*1.5 c carrot pulp
*1/2 c shredded coconut
*1.5 tsp flax seed oil
*1.5 Tbsp ground flax seed
*1 small, ripe banana
*Dash cinnamon
*Dash of nutmeg
METHOD
Pulse pecans and dates in the food processor using the “S” blade. Add the remaining ingredients and pulse again until a “dough” forms.
Transfer “dough” to ramekins, filling each half-way. (I only found two small ramekins — where did the other two disappear to?! So I took the remaining dough and added it to a larger “ramekin” style bowl.)
Dehydrate on 145F for one hour. Reduce to 105F for another 3 hours. Flip the cake out of the dishes directly to the dehydrator screen and dehydrate for 4 more hours.
I made this incredible frosting and spread it on the carrot-banana cake.
This dessert was delicious! Even the omnivore husband loved this raw, vegan cake!
Original post on JL goes Vegan: Food & Fitness with a side of Kale. You can follow JL on Twitter and Facebook.
Very Veggie Split-Pea Soup
JL’s Very Veggie Split-Pea Soup
Makes 6 cups
INGREDIENTS
*2 golden beets
*5 kale leaves
*6 swiss chard leaves
*1 cucumber
*1 zucchini
*6 stalks of celery
*2 T olive oil
*1 small onion, diced
*3 cloves garlic minced
*1 bay leaf
*1 t each: rosemary, coriander, saffron strands
*2 cups dry split peas, rinsed and drained
*2 cups of water
*Juice of one lemon
*Salt & Pepper to taste
METHOD
Juice the first six ingredients. This should make approximately 4 cups of green juice.
Heat olive oil in the pressure cooker. Saute onion and garlic and stir frequently for 2 – 3 minutes. Add rosemary, coriander and saffron strands. Toss in the bay leaf and add the split peas, vegetable juice and water. Bring to high pressure and remain at high pressure for 6 minutes followed by natural release. Upon release of pressure, carefully remove the lid from the pressure cooker, away from you. Stir in the juice of one lemon and begin to add salt and pepper to taste (I went with 1 t sea salt and 1/2 t black pepper).
Remove bay leaf and serve.
Original post on JL goes Vegan: Food & Fitness with a side of Kale. You can follow JL on Twitter and Facebook.
Vegan Marshmallow Sandwich
Yep, I was crazy enough to do it. I made a marshmallow sandwich.
I toasted an Ezekial English Muffin. I cut it in half and added three Sweet and Sara vanilla marshmallows, a teaspoon of unsweetened, shredded coconut and a teaspoon of Navitas cacao nibs. I microwaved the sandwich for thirty seconds.
And then I squealed with delight.
If loving this is wrong, I don’t want to be right.
Original post on JL goes Vegan: Food & Fitness with a side of Kale. You can follow JL on Twitter and Facebook.
Homemade HuMMMus!
I originally posted this on my blog
www.glutendairyfreedom.net in honour of my good friend Christine’s birthday as she is a vegetarian and hummus just so happens to be vegan-tastic! But I wanted to share this with the Food-Nutters because I know you’ll appreciate a great foodie-DIY! Creamy, zesty, mouth-watering, smooth, delicious HuMMMus. Sure you can buy it, but you can also customize your own: more lemon? less garlic? less salt? more creamy? Its totally up to you when you take the hummus reins into your own hands. Once you’ve gone homemade, you won’t want to go back! My mouth is watering just thinking about how good this is, and there’s a whole bowl of it in my kitchen right now, just waiting for me to dive into!
Ingredients:
- Chick Peas, canned or re-hydrated. If they are canned, rinse them well. If you’re using dried, soak them for 24 hours and simmer for 2 hours until tender.
- Tahini
- Olive Oil
- Lemon Juice
- Roasted or raw garlic. To roast, coat a bulb in olive oil and wrap in foil and bake until tender. (Tip: bake along side another meal to conserve energy and save $ on your electric bill!)
- Salt
What do I do?
- In a food processor, blend Chick peas with enough tahini, lemon juice and olive oil to make your desired consistency/taste. Experiment: use a little at first and see what you would like more of as you go.
- Add garlic and salt and continue to blend until smooth.
- Taste. If it needs more garlic/lemon/salt, make adjustments.
Store what you plan to use in the next 3/4 days in a covered container in the fridge and freeze the rest for later use. Spread on crackers, dip veggies, spoon onto chicken GO (food) NUTS! Full disclosure: I have been known to eat it right out of the container. ITS THAT GOOD! Just sayin…
Wishing you health and happiness,
Victoria
***Bonus Tip! If you’re using recently boiled re-hydrated chick peas, the final product will be warm and is so divine if served right away! However, if you are using canned chick peas, you can imitate this effect by boiling them for 2 minutes before you blend. Warm hummus is close to heaven for me, try it and I hope you’ll agree! (Didn’t mean that to rhyme, but kinda glad that it did!) Enjoy!
Posted in Blogging, Foodies, Gluten-free, Recipes | 
Tags: dairy-free, vegan, vegetarian | 
3 Comments »
Cucumber & Beet Noodle Salad with Avo-Hemp Dressing
With just one cucumber
and one beet
and an avocado, you can make this!
JL’s Cucumber & Beet Noodle Salad with Avo-Hemp Dressing (Raw)
Serves 1, generously
INGREDIENTS
*Half a large cucumber
*1 small beet
*1 avocado
*1/4 cup hemp seeds
*Juice of 1 medium lemon
*2 T coconut aminos
*1 small clove of garlic
*2 pinches of cayenne pepper
*1/4 cup filtered water (add more, if necessary, for desired consistency)
METHOD
Run the cucumber and beet through a spiralizer (I use a Spirooli Spiral 3-in-1 Slicer)
For the dressing: Add all remaining ingredients to a blender and pulse to desired consistency. Makes just over 1 cup.
Serve about 3 Tablespoons of the dressing over the cucumber and beet noodles.
Enjoy!
Original post on JL goes Vegan: Food & Fitness with a side of Kale. You can follow JL on Twitter and Facebook.