almost raw – The Vegan Love Project

Ellen’s No Bake Energy Balls

My sister Jill sent me an energy bar recipe and my other sister Karen was like- “Ellen, it’s OK for you to just follow a recipe, you don’t have to make it your own“…Ya…no, I really do. I made these with and without the protein powder- both delicious. You could make them with more raw, super antioxidant ingredients, like using raw cacao nibs in place of the chocolate chips, using 1/4c raw cacao powder in the dough, raw nut butter in place of the peanut butter etc…they are simple, quick and easy to make and great to have in the fridge for a quick snack before or after a workout or to get you to your next meal.

ellens-no-bake-energy-balls

1c (dry) gluten free oatmeal, 2/3 buzzed in a dry blender, 1/3 whole

2/3c + 1T dried desiccated coconut- reserve the 1T for later

1/2c peanut butter, chunky

1T chia seeds

1T hemp seeds

2T sesame seeds

1 scoop Raw Vegan Vanilla Protein Powder *optional

1/4c sprouted pumpkin seeds

1/4c crisped brown rice cereal *optional

1/2c vegan chocolate chips, buzzed in (the same) dry blender to a coarse meal with small chunks OR 1/2 raw cacao nibs

1/3c raw agave nectar

3T coconut oil

1/4t pink salt

Stir all ingredients together in a medium bowl until thoroughly mixed. Spread into a shallow square pan.Sprinkle with more coconut. Let chill in the refrigerator for at least one half hour before attempting to scoop and roll or cut.

Once chilled, using a small scoop or spoon, roll into balls OR cut into chunks. (Mine were about 1″ in diameter)

In a bowl, add the reserved coconut, toss the balls or chunks to coat.

Store in an airtight container and keep refrigerated for up to 1 week.

Makes about 20-25 balls or chunks.

Simple Broccoli with Lemon

BROCOLLI WITH LEMON.jpg

This is one of those dishes that I forget how easily simple fresh ingredients can be elevated to extraordinary with almost no work. Did you know broccoli is filled with protein, 11 grams for every 100 calories? This was my Nana’s recipe, who cooked her broccoli way too long (but was still delicious), then my Momma’s recipe, who cooked her broccoli just right, then leveled up by using all organic and local ingredients to hit this side dish/snack/salad/meal/accompaniment out of the park.

Simple Broccoli with Lemon

1 bunch broccoli, washed, trimmed, and sliced long into spears

1 lemon, juiced

2-3T extra virgin olive oil

1/4t pink salt

1/4t fresh cracked black pepper

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1/2c water

bowl of ice water *optional

In a large pot, heat up the water until boiling. Add the broccoli and steam for 3-4 minutes or until bright green and tender.

Drain the broccoli, reserving the cooking liquid for veggie stock.

To stop the cooking, plunge the steamed broccoli spears into the ice bath and strain the excess water in the sink.

In a bowl, add the bright green broccoli and gently toss the floret spears with the olive oil, lemon juice, salt and pepper. The acid from the lemon will discolor the broccoli a little bit but be assured, it is filled with vital nutrients and crispness.

Serve either warm or cold- both are delicious.

Monkey Love Protein Power Recovery Smoothie

Perfect for a post workout.

Monkey Love Protein Power Recovery Smoothie

1c nut milk

1T hemp seeds

1c chopped frozen bananas

1T gold flax seeds

1T coconut oil

2t maca powder

1t vanilla

1 scoop protein powder

½ scoop Vega Recovery Accelerator- Tropical flavor

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1c ice

Blend all ingredients together except the ice and process until smooth- taste and adjust if needed

Add the ice and blend just until smooth.

Coconut Curry Lentil Soup with Vegan Sour Cream

This soup is DELICIOUS! Just a perfect balance of savory, coconut curry love, and sweetness. The lentils provide a powerful punch of vegetable protein- I will be making this all the time from here on out. The sour cream offers a plain yogurt tang that completes the flavor profile- especially if you make it on the spicier side like I do! I used the beautiful little french lentils but any lentils will work magically.

Coconut Curry Lentil Soup with Vegan Sour Cream

Wheat-Free, Gluten-Free

2c brown, green or french *lentils, cooked

1 medium onion, small dice

1 stalk celery, small dice

1 large clove garlic, smashed, minced

1 tomato, medium dice

1” piece of fresh ginger- grated

1” piece fresh turmeric- grated

1c fresh spinach*optional

1/4t black pepper

1/2t cayenne pepper flakes- more or less as desired

1T curry powder

1T agave, coconut sugar or other sweetener

3T coconut oil

5-6c boiling water

1/2 can blended coconut milk

1t salt or to taste

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Garnish

Cashew Sour Cream

Fresh Cilantro, chopped

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Bring 6c of water to a boil- in case you need more.

In a large soup pot, add the oil and sauté the onions and garlic until golden and soft. Add the celery, ginger, turmeric, salt, black and red pepper. Add the lentils, mixing them into the vegetables. Add the boiling water, and the chopped tomatoes. Bring to a boil and reduce the heat and simmer for 30-40 minutes. In the last 5 minutes of cooking, add the coconut milk and cook until brought up to temperature. Add the spinach just before serving. Adjust the seasonings if neccessary.

Ladle the soup into a serving bowl and place a dollop of the Sour Cream atop in the center and garnish with plenty of fresh, chopped, cilantro.

*To cook lentils ahead of time instead of using canned, take 3/4c dried green or brown lentils and wash, rinse, pick over and drain. In a large pot, place the lentils with 2 cups clean water and bring to a boil. Reduce heat and simmer, partially covered for 15-20 minutes or until the water has been absorbed and the lentils are tender. Let steam for an additional 5-10 minutes. Alternatively, soak the lentils overnight and rinse prior to cooking. This will reduce the cooking time by almost 1/2.

Grilled Tofu Caprese Summer Salad

So delicious and simple!!! Especially when you don’t feel like cooking in warm weather. I made the tofu this weekend and the basil pesto was from a couple of weeks ago stored in my fridge. I picked up gorgeous heirloom tomatoes at the Greenfield Farmer’s Market along with a beautiful, tender head of green leaf lettuce and more fresh basil- making the assembly of my lunch today a breeze.

Simple Grilled Tofu

1 pound extra firm tofu

2T Extra Virgin Olive Oil

1 large clove garlic, smashed and minced

1/2t pink salt

black pepper

Heat up the grill or grill pan.

Prepare the tofu:

Remove the tofu from the package and drain the water. Rinse and then place the tofu between to plates. Weight the tofu down in the sink with something over the top plate. Let press for at least 15 minutes to remove excess water. This makes for a “chewier” end result.

Slice the tofu in ¼-1/2” slices, an average block of tofu should yield 7-10 slices.

In a large plate, add the garlic, olive oil, salt and pepper. Lightly dredge the tofu slices in the oil and set aside.

Over medium high heat, place the slices on the grill or pan and close the grill or cover the pan. Let grill for about 6-7 minutes. The slices should easily flip and have gorgeous markings- if not, they are not ready for turning. Once flipped, continue to grill for another 5-6 minutes.

Salt and pepper the slices again to taste.

Serve hot or cold.

On a bed of clean greens (arugala would be amazing also), layer the fresh tomato slices, brushing each one generously with pesto. Add the cold or hot grilled tofu on top. Drizzle with extra virgin olive oil, salt, fresh black pepper and a squeeze of lemon.

Eat immediately!!!

Summer Quinoa Salad

Summer Quinoa Salad

1 ripe avocado, pitted, and cubed

1 1/2c steamed quinoa

1T fresh basil

1/2c cooked, drained, chickpeas

½ tomato, small dice

2t fresh lemon juice or limejuice

1T Extra Virgin Olive oil

1/4t pink salt

Black pepper to taste

1T nutritional yeast

In a medium sized bowl, add the cooled quinoa (room temp is best), and all of the other ingredients. Toss well and season to taste. Serve with additional avocado and tomato slices. Summer Love.

Sundried Tomato & Scallion Tofu Spread (Surfer’s Spread)

I was at a local co-op here they have a spread called “Surfer Spread”. It. is. YUMMY. I was determined to replicate it, I have a ton of RAW unsulfered sun-dried tomatoes, and picked up some local fresh scallions at the Farm Stand down the road and VOILA….It took me two times to get it. I have to say, mine tastes a little bit more badass. Just sayin. Don’t over process the tofu or else you will have more of a paste than you might like but experiment with the consistency you prefer!

Sundried Tomato & Scallion Tofu Spread

¼ sundried tomatoes- rehydrated

1 pound tofu, blanched and drained well

3T Extra Virgin Olive oil

1 small bunch of scallions, trimmed and coarsely chopped

1/4c nutritional yeast

2 cloves garlic

2T shoyu or tamari

1t ume vinegar

salt & pepper to taste

In a food processer, mince the scallions and then remove to a medium size bowl.

In the same work bowl, add the sun dried tomatoes and the oil and process until desired size, I like mine finely minced. Remove 2/3rd of the mix to the scallion bowl. Add the tofu in the work bowl with the garlic, shoyu, ume, and nutritional yeast and process until smooth. Remove to the scallion tomato mix and mix until well incorporated. Season with the salt and pepper, to taste.Place in the refrigerator to chill. (SO much better cold- it firms up as well)Serve with crusty bread (FRICKEN YUM), as a sandwich filler, or as a vegetable dip.

SO YUM!

Creamy Raw Ranch Dressing

For your vegan salads! This dressing can be made soy free by omitting the miso. It is completely gluten free and spectacular over a bed of crisp, fresh greens like romaine. Can be used as it as a dipping sauce as well!

Creamy Raw Ranch Dressing

1c cashews

1/4c water, more if needed

1 lemon, juiced

1/4c apple cider vinegar

1/3c extra virgin olive oil

1T raw agave nectar, honey, or maple syrup- more or less to taste

2 cloves garlic

2t-dried onion powder

1T mellow miso paste

1t-dried dill

1t pink salt

1/4c fresh parsley

1/4t black pepper (fresh ground)

In a blender, process all ingredients (except the parsley) until smooth. Adjust seasonings for taste. When it is smooth and creamy and tastes just how you like, add the fresh parsley and process only until the greens are in bits. This will set up in the fridge, you can thin it out by adding a bit more water and or lemon juice .

Peanut Butter & Cacao Chip Power Smoothie

Peanut Butter & Cacao Chip Power Smoothie

1c almond or cashew nut milk

1T hemp seed

2t raw agave,or raw local honey

1t lucuma powder

2T peanut butter

2T raw cacao nibs

1T Tocos

1T golden flax seeds

1t vanilla

1c scoop protein powder

Pinch salt

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1c ice

Blend all ingredients together except the ice and the nibs and process until smooth- taste and adjust if needed

Add the ice and the nibs and blend just until smooth.

Spicy Raw Almond Sesame Sauce

Not all of the ingredients in this sauce are raw, however feel free to add in, subtract out what you need. Just the perfect amount of spicy heat. I sauced up some organic gluten free buckwheat noodles and sprinkled black sesames atop…nomnomnomnomnom

Spicy Raw Almond Sesame Sauce

1/2c raw almond butter

1/2t toasted sesame oil

1T sriracha or hot sauce

2T tamari

2t maple syrup or sucanat

2t hot sesame oil

1/4c sesame seeds

2T mirin

1t brown rice vinegar

1” piece of fresh ginger

1 clove garlic

1/2c- 3/4c water

3T fresh cilantro* opt

In a blender, combine all of the ingredients except the water.

Slowly add the water in, starting out with a 1/2c and adding more depending on the thickness desired, up to 3/4of a cup.

Delicious served over buckwheat soba, or with fresh shredded cabbage to make zesty coleslaw.

**Sriracha hot chili sauce can be found in most specialty markets, Asian markets, and even in some health food stores.