Yes, I need more practice.
And it could have helped had I known what time J actually wanted to step out of the house so that I could have managed my time better.
So I ended up with ghastly but tasty treats for J’s packed lunch: Shiitake Mushroom Burgers!
Three-Color Dips - Source
- 6 red peppers
- ½ tomato
- ½ onion
- 1 teaspoon agave syrup (or liquid honey)
- 1ch.l. salt
- 1 small can of corn (without water)
- ½ avocado
- 1 small zucchini young
- 1 tablespoon olive oil
- 2-3 tablespoons freshly squeezed lemon juice
- 1 teaspoon salt
- 200 g frozen peas
- 1 avocado
- 2 tablespoons tahini
- freshly squeezed juice of ½ lemon
- few sprigs fresh basil leaves
- 1 teaspoon salt
For each dip, clean and cube larger vegetables, and then put its respective ingredients into a blender or food processor and process until smooth.
Foodies Guide: Raw Vegan Alfredo Recipe
I’ve tried this recipe numerous times and I absolutely love it. I’m lactose intolerant so vegan recipes are usually my go to. You can pair this with regular pasta or even go completely raw with a raw pasta recipe.
Whole Wheat Vegan Pancakes with Cinnamon Apples
Quinoa and black bean tacos
- 1 cup sunflower seeds, soaked
- 1 cup walnuts, soaked
- 2 tbs lemon juice
- 2 tbs nama shoyu or tamari
- 1 teaspoon kelp flakes
- 1/2 - 1 teaspoon minced garlic
- 2 teaspoons apple cider vinegar
- 3 tbs pickle juice* or more apple cider vinegar
- 1/2 - 1 teaspoon sea salt (use less if you’re using pickle juice)
- 1 raw pickle, chopped (*Bubbies) - optional
- 1/4 cup chopped fresh dill
- 1/4 cup chopped green onion
- 1/2 cup chopped celery
- 3-4 tbs chopped parsley
- 1/4 cup chopped red bell pepper
In a food processor grind the nuts and seeds. Add the next seven ingredients and process to combine. Transfer to a bowl and stir in the dill, green onion, celery, red pepper, and parsley.
The thought of mock tuna, even if raw, revolts me, so I’m literally just passing this on for you guys.
Pumpkin Chocolate Pudding
spicy raw vegan ice cream :O !!! A blended mix of banana, walnut milk, and spirulina powder. the chocolate sauce is chocolate powder, maple syrup, coconut oil, and cayenne.
its okay to cryyy.
almond cupcakes with chocolate buttercream frosting. totally vegan.
I’ve also put a few almond flakes on each one now too.
I ran across a video of the Vegan Drag Queen making seitan. Who knows how to cook better than vegan drag queens? I tried to follow along and make it look like the way it turned out in the video but mine ended up looking more like ground beef. It made 3 times as much is in the above picture. I think I should have used a little more gluten mix or a little less water and soy sauce mix. Even though the texture isn’t what I was going for, it still tastes good so I’m going to give it another shot next week once I use all of this up.
- 3 1/2 Cups: Vital Wheat Gluten
- 2 Tbsp: Nutritional Yeast
- 12 Tbsp (total): spices (pick one of the following or choose your own spices)
Mexican: Dried Cilantro, Garlic Powder, Cumin, Chili Powder
Asian: Garlic Powder, Onion Powder, Ginger
Italian: Basil, Oregano, Sage, Rosemary
- 2 Cups: Tamari Soy Sauce (or regular soy sauce)
- 14 1/2 Cups: Water
- 6 cubes: Vegetable Bouillon
- Add and mix wheat gluten and nutritional yeast with tablespoons of your chosen spices.
- Next, add 1/2 cup soy sauce and 2 1/2 cups water and mix until thick and tough.
- In a large pot, crumble bullion and add 12 cups of water, 1 1/2 cups soy sauce and the remaining 9 tbsp of spices and stir to make your broth.
- Cut your seitan mix into pieces and add it to the broth.
- Cover pot and bring to a boil then reduce heat and let simmer on low for 45 minutes.
- Remove pieces and strain and press to remove the excess juice in a bowl so you have broth to use for other recipes and seitan to use for whatever your heart desires.