Peanut Butter Power Smoothie
1c nut milk
1T coconut oil
2t raw agave or raw local honey
2T peanut butter
1t vanilla
1scoop protein powder
1T chia seeds
1T hemp seeds
pinch Himalayan sea salt
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.
I first made this recipe while I was living in NYC for my blog Slow Food In A Fast City, in a teeny tiny kitchen; I made it in my toaster oven. It is a super straight forward awesome granola recipe that is easy to modify by varying the nuts, adding dried fruits, and spices. This is my favorite taste combination, something about the almonds, cinnamon and vanilla that keeps me coming back to the original. I used black sesame seeds to add color contrast.
City’s Gone Nuts Granola
4 c GF rolled oats
1/3c coconut oil
1/3c maple syrup
1T ground cinnamon
1/2t sea salt (or less if desired)
1c almonds, coarsely chopped
2T black or white sesame seeds
2t vanilla
Preheat the oven to 350 degrees.
In a bowl, combine all of the ingredients and stir until well incorporated and the oats are coated.
Pour out onto a baking sheet (I had a super small convection oven so I did this in two batches- you could either do what I did, or ½ the recipe- unless of course you have an oven!)
Bake for 20-25 minutes or until golden brown and aromatic. Remove from oven and let cool on a rack. The granola will crisp up as it cools. Store in a cool dry place. DELICIOUS served with cashew nut milk as a cereal with fresh berries.
These are INSANE-IN-THE-MEMBRANE. SO FRICKEN delicious…Nutty, rich, crunchy…NOT MISSING or wanting for ANYthing. I used an all fruit jam, apricot and also a mixed berry made by Bionaturae which is fruit juice sweetened. The sugar based jams will have a glossier look to them but choosing your favorite jam will be what produces the best cookie for you!
Gluten Free Jam dots
makes 20 cookies
1c All Purpose Gluten Free flour Mix
1c roasted almonds
1c Gluten Free oats- to be ground
1t cinnamon
1/2t salt
—-
1/2c maple syrup
1/2c safflower oil
1t vanilla
—
3T jam
preheat oven to 350º
If you are starting with raw almonds, roast them on a cookie sheet @ 350 degrees for 10-15 minutes, careful not to let them burn. Cool thoroughly before running through the food processor.
In a small bowl, mix all of the wet ingredients together, the maple syrup, oil, and vanilla.
Put all of the dry ingredients into the food processor individually; the roasted almonds (make sure they are cooled completely), gluten free. Place all dry ingredients; oats, almond meal, cinnamon and salt into a large bowl.
Pour the wet ingredients into the dry and mix with a spatula until everything is well incorporated.
With a one ounce ice cream scoop or two spoons, place batter balls onto a *parchment lined cookie sheets. With a one-cup measuring cup, slightly flatten each cookie-This process is a little easier when the cup is dipped into warm water between each cookie. Using a one-teaspoon measure, press the dome side into each cookie, this is where the jam goes. This process is a little easier when the teaspoon is dipped into warm water between each cookie.
Using a 1/2 teaspoon measure, scoop your choice of jam or fruit preserves into the center of each cookie.
Bake for 12 minutes and then rotate the pans in the oven (to insure even baking) and continue to bake for another 5 to 7 minutes. Let cool on the pans for another 5-6 minutes then remove to a cooling rack.
*At Simple Treats, we use Silpats, non-stick silicone cookie sheet liners which are reusable up to 400 times even at high temperatures. You can find them through mail order or in any kitchen supply store. They are VERY convenient and easy to clean up, plus you don’t have to use any added
oil.
RAW Vegan “Egg” Nog
1/2c cashews soaked for an hour
2c water
10 deglet dates-more or less for desired sweetness (could be replaced with 1/4c raw agave or maple syrup)
1/4t nutmeg
1t vanilla
1/2T coconut oil
1t maca powder
1/2t cinnamon + additional for dusting
In a blender, combine all ingredients and process until smooth.
Pour into serving glasses and dust with cinnamon. Can serve over ice or blended with ice for a thicker smoothie style beverage.
I have to say this spiked with a spiced rum is the OPPOSITE of not good.
SO. FRICKEN.FESTIVE.
Ummmmmmmmmm…so these are INCREDIBLE….YUM! Peanut Butter, Chocolate….YUM-NESS.
Gluten-Free Peanut Butter Chocolate Chip Cookies
makes 23 cookies
1c Gluten-Free flour
1c rolled oats
1/2c roasted peanuts, to be coarsely ground
1/2c peanut butter
3/4c dark chocolate chips
1/4t baking soda
1/4t baking powder
1/2t salt
—
1/2c maple syrup
1/2c coconut oil
1/2t vanilla
preheat oven to 350º
In a food processor, put the oats in and grind them until they become flour-like.
In the same processor, coarsely grind the peanuts.
In a bowl, mix all of dry ingredients together, the flour, ground oats, almonds, chocolate chips, cinnamon, salt and baking powder/soda.
Mix the wet ingredients together; the peanut butter, coconut oil and maple syrup in a blender if need be to get well incorporated before adding into the dry and mix with a spatula until everything is well mixed.
Scoop or spoon out onto baking sheet with space in between. Using a fork, create a criss cross pattern across the top applying with gentle pressure.
Bake for 10 minutes. Turn the pan (s) and continue to bake for another 5 minutes or until golden brown. Let cool for at least 5 minutes and then remove them to a cooling rack.
I love this pudding, super creamy, super yummy and super comforting. Play with the flavors by adding chocolate or using coconut milk in place of or in addition to the cashew nut milk. You could use another non-dairy milk but I find the cashews to lend a creaminess and a fullness that another nut or even a soy or rice milk may not offer. SUPER FRICKEN YUM.
Sweet Tapioca Pudding
3-1/2c cashew nut milk
¼c agave syrup or organic cane sugar
1/4c Organic Tapioca Pearls
1/4t pink salt
1t vanilla
In a smallish pot, place all of the ingredients except the vanilla and bring to a gentle boil, stirring often as to prevent the pearl from sticking to the bottom of the pot. Reduce the heat and simmer for 10-15 minutes or until most of the milk has been absorbed, the pudding has thickened and gotten creamy and the pearls have lost their opaqueness. Stir in the vanilla and turn off the heat and let steam, covered for 10 minutes or so. Remove to a glass container or serving bowl and refrigerate until completely cooled.
*Use coconut milk in place or in addition to the cashew nut milk for a delicious variation
This dessert is OFF THE CHAIN……One of the very first dessert recipes that I created at the Natural Gourmet…they even asked for it to be included in their repertoire of vegan dessert recipes…It is CRAZY good on its’ own or paired with a vegan whipped cream, or a cashew nut cream and fresh berries. I have also used this to fill an extremely decadent chocolate layer cake…I promise you, this is FAIL proof and unbelievably AWESOME. It is light and airy just like a dairy, egg based mousse.
Chocolate Moose
2c cashew nut milk, or soy milk or other dairy free milk
1c chocolate chips
1T maple syrup
1/4t salt
—
1 1/2t agar
—
1t vanilla
Measure out all of the other ingredients and have them ready.
In a saucepan on the stove over a low to medium flame, combine the milk, chocolate chips, maple syrup, agar and salt, stirring frequently. Continue cooking over a low flame until the chocolate chips melt, about 10-15 minutes. The mixture should look like hot chocolate, creamy and full- bodied.
Place the contents of the saucepan into a blender. Caution, hot liquids in a blender can be extremely dangerous. Fill only half way to the top of the blender and proceed in batches if necessary. *
Add the vanilla and taste the mixture. Adjust the seasonings to your tastes. Make sure all of the adjustments happen before you pour it to set.
Pour the mixture out of the blender through a sieve, lined with cheesecloth, or through a very fine mesh strainer, into a large serving bowl. The straining will catch any lumps, clumps and/ or impurities (like uncooked agar).
To make individual servings, pour mixture directly into several, small, serving bowls
Allow this to cool and set for at least 5-6 hours, best overnight.
Serve with a nut crème and fresh berries.
Serve this with sprouted brown rice and a side of greens…a little hot sauce and this meal is PERFECTION.
Sautéed Almond Tofu
1 lb firm tofu, pressed, drained, cubed
2T olive oil
2 cloves garlic, minced
1/4 tsp chili flakes or 1 fresh chili pepper, minced
2T maple syrup
2T GF tamari or Shoyu
Juice from ½ a lemon
1/4 cup roasted almonds (or peanuts!), chopped (optional)
In a large saucepan or skillet over medium-high heat, sauté the garlic and hot pepper in oil just until golden Add the tofu and continue to sauté until the tofu is browned on all sides, tossing often. Add the shoyu or Tamari sauce and the lemon juice. When the moisture is absorbed by the tofu, add the maple syrup and then the almonds. Continue to sauté until all of the liquid has cooked into the tofu.
Delicious hot or cold.
This cheese is EXCEPTIONAL….full of pro-biotics (belly healthful bacteria), it is incredibly creamy and delicious. Easy easy easy to make. It’s raw, its animal free, dairy free, gluten free AMAZINGNESS…..It’s sort of like, why WOULDN’T you make it?….
Raw Cashew Cream Cheese- Savory
1c raw cashews
1c raw sauerkraut (not pasteurized)
1T dulse flakes
1t raw agave or raw local honey
1 clove garlic
1/2t pink salt
3T of coconut oil
3-4T water- just enough to process until smooth- less is better!
—
In a blender, add in all of the ingredients except the water and blend until totally creamy and smooth. Add the water as needed, 1T at a time. Pour into a jar with a locking lid (gasket, air sealed) and close it up. There should be at least 3 inches of space to give the cheese a chance to bloom. Label it, date it and place in a dark and warm place for 12-24 hours.
Transfer the jar into the refrigerator and allow to set up and cure for at least a week.
This is a pro-biotic rich cheese!
Coconut Cream Maca Cacao Nib Chip Power Smoothie
1c almond or cashew nut milk
1T hemp seed
2t raw agave or raw local honey
1T raw Coconut Manna
1T Maca powder
2T cacao nibs
1T chia seeds
1t vanilla
1scoop protein powder
—
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.
The Vegan Love Project 