- Red Pepper
- Yellow Pepper
- Any other veggies you can find in your fridge!
2 Cups of Rice (I like Jasmine Rice with Curry)
- 1 1/2 tbsp of Coconut Oil
- 1/4 cup of Almond Milk
- 1 tbsp of Minced Ginger
- 2 tbsp of Minced Garlic
- 2 tsp ground Cinnamon
- 2 tsp Black Pepper
- 1 tbsp Coriander
- 2 tbsp Cumin
- 1/2 tsp Turmeric
- 1 tbsp of Sambal Oelek
- 1/4 cup of Pumpkin Seeds
- 1 Tomato (diced)
- 1 - 2 Apples (diced and peeled)
Make 2 cups of rice (which ever kind of rice you desire).
Dice tofu and veggies (except kale or any other leafy greens) and cook with coconut oil in a large frying pan.
- I leave the leafy greens out until the end as the heat makes the greens wilt and become soggy. They taste much better when they still have a crunch to them (and they are way healthier for you!)
In a medium sauce pan add all ingredients of the sauce. Turn on medium heat and stir often until apples are slightly soft.
Add rice, kale and sauce to the large stir fry pan. Mix well!
All together this meal took me 40 mins.
*fun fact - Cook with a cast iron frying pan. It can actually boost your iron intake!*
Super creamy choclocavo pudding
Shay is a vegan and usually for birthdays at work we buy cake! So instead of cake I made shay this delicious pudding. I took a gamble on it since I’ve never made anything like it, but I think an empty bowl does enough talking for this dessert. As a bonus this dessert only took about 10 minutes to make!
1/4 cup of cocoa powder( and add for taste preference)
1/4 cup of agave syrup
6tbsp of coconut milk (or almond or soy whatever your heart desires)
Put all ingredients into your blender or magic bullet.
Blend until creamy and smooth.
Stir to double check there is no avocado chunks.
Then blend again just to make sure!
Garnish with what ever your heart desires.
Make lots if your serving house guests as they will beg you for more of this creamy dessert!
*fun fact - avocados are not only a fruit… but a berry!*
Flax Seed Crackers *Raw and Vegan*
This is another recipe that was demonstrated at the raw un-cooking class I attended a few weeks back. I finally went out and got all the ingredients to make these mouth watering crackers.
Now, don’t let the ingredients in these crackers turn you off - like the olives weird thing to put in cracker and I don’t really like olives what however, as an ingredient in these crackers I didn’t even notice they were there. All the flavours blend and work so well together there was no need to adjust anything out. This is my first recipe using caraway seed and it is now my new favourite smell in the kitchen.
These crackers take a bit of time as you need to soak the flax seeds first and dehydrate. I would allow approx 3 days before you are planning on sharing this master piece at your next tea party.
- 2 cups of golden flax - soaked
- 1/4 cup of raw olives - sliced
- 1/4 white onion - minced
- 2 cloves of garlic - crushed
- 1 tbsp fresh basil - minced
- 1 tsp dried Herbs de Provence
- 1 1/2 -1 3/4 cup of carrot - shredded
- 1 tsp sea salt
- 1 tsp lemon juice
- 3/4 cup sun drive tomato slices - soaked
- 3 tbsp caraway seed
- 2 tbsp of Bragg’s soy seasoning
Soak flax seeds in 1qt of water for 12 - 24 hours.
Combine all ingredients in a bowl with soaked flax seeds and stir well. Use a spatula to spread a thin layer of the mixture on to trays that are covered with parchment paper.
Dehydrate at 105 degrees for about 4 hours.
Flip the crackers upside down on to the trays and peel off the parchment paper. Keep in your dehydrator from 12 -24 hours until crackers become crispy.
Break the large sheets of crackers into small pieces!
So, so yummy!
*These are made in a dehydrator. If a dehydrator is not an appliance in your kitchen you could make these in your oven if it has a low enough temperature setting. Just remember if your using your oven to keep a close eye out for burning!*
Vegan “Cheese” Sauce
So… tonight I came home and decided I wanted nachos with cheese. Hmm… no cheese in the house and way too hungry to go grocery shopping, so I had to improvise.
I quickly googled a recipe for faux cheese sauces and found this deliciousness. It’s so quick and easy and was done before I could chop up the veggies to add to my nachos
- 3/4 cup of unsweetened almond milk
- 6 tbsp of nutritional yeast
- 1 tbsp earth balance margarine
- 1 tbsp all purpose flour
- 2 tsp Dijon mustard (of the vegan variety)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder Freshly ground pepper to taste
*I also added a pinch of chili powder to add some spice*
Melt the margarine in a pot over medium heat.
Whisk flour and milk together
Add milk and flour to the pot with the margarine. Stir well. Reduce to medium low heat.
Add remaining ingredients and stir frequently until sauce thickens to desired consistency. Pour on pasta, veggies, or nachos!