Kickin’ Chocolate Power Smoothie
1c cashew nut milk
1T chia seeds
1T hemp seeds
1t raw agave or raw local honey
2T raw Coconut Manna
2T raw cacao
1t vanilla
1 large handful fresh spinach
pinch-1/2t cayenne pepper
1 scoop vegan protein powder
1c ice
pinch salt
Blend all ingredients together except the ice and spinach and process until smooth- taste and adjust if needed
Add the ice and spinach blend just until smooth.
Perfect Vegan Gluten Free Pumpkin Pie 2016
15oz pumpkin puree ( 1 1/3c or one can)
1/4c coconut sugar
1/4c maple sugar
1/2c coconut milk/cream (can)
1T coconut manna
1T coconut oil
1T Kudzu root or arrowroot (blended with 2T water)
2t cinnamon
1/4t nutmeg
1/4t allspice
1”piece of fresh ginger
1t vanilla
½” piece of fresh turmeric
1/4t pink salt
Add the kudzu root into a small dish and mix with the water a spoon until most of the root is dissolved. Add this into the blender with the rest of the ingredients.
In the blender, add the all of the ingredients including the kudzu slurry. Blend until completely smooth and creamy- taste it and adjust the flavors (more vanilla, more sweet, more ginger, more spice etc.).
Pour the filling into your prepared, uncooked, piecrust and bake for 35-40 minutes, or until it smells and looks done. The crust should be golden brown and the filling will still be just a bit soft and have beautiful cracking on the top. Remove from the oven and let cool completely before transferring to the refrigerator to set. Refrigerate for at least 4-6 hours, preferably overnight.
Perfect Gluten Free Crust 2016
SO easy…..No one could tell that this was Gluten free….No one. YUMMO.
I’m thinking you could omit the maple sugar and have a pretty badass pie crust for savory items such as vegan pot pies and tofu quiches…..
3T cold vegan butter
3T cold coconut oil
1-1/4c Bobs Red Mill GF All Purpose Flour, or your favorite GF mix.
1/4t pink salt
3T maple sugar
4-6T ice cold water
Sift the GF flour, sugar, and salt into a large mixing bowl. Add the cold butter and oil in 1T scoops and cut the oil into the flour using two knives or a pastry cutter. The end result should look like a sandy crumb or meal. There should not be any large chunks of oil; you want smallish bead sized bits of fat encased in the flour.
Add ice water 1T at a time using a wooden spoon or clean hands to mix it in, grabbing the flour as you go. Only add as much water as you need to help it come together to form a ball.
Once a ball of dough is formed, transfer into a 9” pie plate and work it gently with your working the crust up along the sides. Try to get the pie up as uniformly as possible all around. You can leave a straight no fuss edge or I like to make a curve design by pressing my right knuckle in between the pie dough and my left pointer finger knuckle and thumb.
Chill for a minimum 30 minutes, up to 2 days.
If you are making the dough and not forming it right away, let it warm back up a little before using but not quite to room temp. You don’t want it too warm or it the oil in the dough will get too soft to handle.
With a fork, perforate the entire bottom and up the sides of the raw crust. It is now ready to with bake or fill with your filling to be baked.
Once in the pan, For a pre-baked crust, put this into a 350 degree preheated oven for 10-15 minutes or until golden brown on the edges.
If you are making a pie such as the Perfect Vegan Gluten Free Pumpkin Pie 2016 where the recipe calls to bake the crust and the filling together, pour the filling into pie crust and bake for 35-45 minutes.
My sister Jill came for a visit and around 8pm she was like…”I want something hot, rich and creamy, frothy and yum like sweet steamed milk but vegan”…in about 30 seconds flat, we had this major revelation in a mug….SO DELICIOUS….SO GOOD. I make this in my Vitamix and blend it for at least a couple of minutes giving it a nice heady froth. I haven’t missed coffee since! I actually woke up this morning and CHOSE this over my brew. SO spicy and warming- I love it. Turmeric is an amazing anti-inflammatory, anti-bacterial super root so ya, this is for your health. 😉
1/4c cashews
1″piece of ginger
1 1/4c boiling water
1/4t turmeric powder
Pinch vanilla powder or 1/2t vanilla
1/2t cinnamon
Pinch chai spice *opt
Pinch pink salt
Pinch nutmeg
2t agave or maple syrup
Combine all ingredients into a blender and process until well combined and frothy- about 2 minutes. Top with more cinnamon and nutmeg.
*Caution: blending hot liquids can be extremely dangerous.
Any squash can be used for this delicious creamy, and simple soup. Kobocha squash has got such a lovely, sweet but not too sweet taste that pairs perfectly with ginger. I picked a beauty up at the local farmer’s market this past weekend and roasted it and have been putting it in to many meals since. As a time saver, the squash can be roasted in advance. If the squash is already roasted, this soup literally takes 8 minutes start to finish. The roasting step may even be omitted and the squash simply peeled, cubed, and cooked along with the other vegetables. Roasting draws out the most flavors and brings the sweetness of the squash to life, but it is not a necessity.
Roasted Kobocha Squash Soup
Wheat-Free, Gluten-Free
1 large onion, coarsely chopped
2 cloves garlic, minced
2c roasted Kobocha squash*
1/4t chipotle powder *optional
1 fresh jalapeño or cherry bomb pepper, chopped
1t cinnamon
1/4t nutmeg
3T coconut oil
6c boiling water
1 vege bouillon
1t salt or to taste
—
1/4-1/3c cashews
1″ piece of fresh ginger
1T raw agave
Bring 6c of water to a boil.
—
Roasting the Squash: Clean the outer shell of the squash with cold water and pat it dry well with a dishtowel or paper cloth. With a sharp knife, split the squash down the middle, creating two halves. Seed the squash using a large spoon, scraping the stringy flesh and seeds from the center. With the cleaned halves, rub with oil and salt. Place face down on a cookie sheet or roasting dish and place in the oven for 40-45 minutes or until the flesh of the squash is tender, yielding to the touch. Let cool. When cool enough to handle, scoop out the roasted squash.Place the cashews, ginger, agave and fresh hot pepper in a blender and set aside.
—
In a large soup pot, add the oil and sauté the onions and garlic until golden and soft and aromatic. Add the yellow squash, the boullion (or powder) and the salt. Continue to sauté until the squash softens and turns bright yellow- about 3-4 minutes. Add the boiling water to cover. Bring to a rapid boil and reduce heat and simmer for 2-3 more minutes.
—
In batches, in a blender or vitamix*, transfer the soup pot contents into the blender and puree the soup with the contents in the blender. Adjust the seasonings if needed.
*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.
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.
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.
So tasty!!!….I am still fighting this crud! I needed something warm and soothing for my throat, spicy enough to kill whatever’s left, and delicious enough to keep me happy. Sick all week meant there was only what was left after 10 days in the fridge and that was one lonely little Summer Squash and some cherry bombs…this soup came together SO QUICK…. Easily a new favorite irregardless of summer OR sickness.
Delicious.
Gingered (end of) Summer Squash Soup
Wheat-Free, Gluten-Free
1 large onion, coarsely chopped
1 clove garlic, minced
1 large yellow summer squash
1/4t chipotle powder *optional
1 fresh jalapeño or cherry bomb pepper, chopped
1/2″ piece of fresh ginger
3T coconut oil
6c boiling water
2t raw agave
1 vege bouillon
1t salt or to taste
—
1/4c cashews
handful fresh parsley
Bring 6c of water to a boil.
—
Place the cashews, ginger, agave and parsley in a blender and set aside.
—
In a large soup pot, add the oil and sauté the onions and garlic until golden and soft and aromatic. Add the yellow squash, the boullion (or powder) and the salt. Continue to sauté until the squash softens and turns bright yellow- about 3-4 minutes. Add the boiling water to cover. Bring to a rapid boil and reduce heat and simmer for 2-3 more minutes.
—
In batches, in a blender or vitamix*, transfer the soup pot contents into the blender and puree the soup with the contents in the blender. Adjust the seasonings if needed.
*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.
Simple Turmeric Broth for Vegetable Noodle Soup 2016
6c water
½ onion, coarsely chopped
2” fresh ginger, grated
1t turmeric
1t sesame oil
1t pink salt
Put everything in a pot, and bring to a boil. Reduce heat and simmer for 5-10 minutes.
Strain the broth through a fine mesh sieve into a large heatproof pitcher (I use my Vitamix container) or bowl. Discard the vegetables. Pour the broth back into the pot and then proceed to add fresh veggies, cooked rice noodles. This is the simplest, clear broth and it is just so easy and perfect for a pick me up or when you are not feeling full force to sip on.
So ya I got.. SICK!…. like….NAILED! After 26 hours of Yoga Teacher Training that for me was a HUGE milestone ( my first TT ever)…I am now resting and eating simple foods. I have made this soup for the past two days and I am convinced that practice is mastery- the more you do, the better it turns out- this broth is PHENOMENAL. It’s a simple broth- I didn’t want that tamari or soy sauce taste and I didn’t want bouillon- I wanted that full flavorful taste of asian broths that appear almost clear, nothing floating around in it, nothing to get in the way but this one has the antioxidant, antibacterial crud busting anti-inflammatory fighting properties of Turmeric. The first night I tried making it with garlic and I found that, tho it was tasty, it had that raw garlic taste that to me seemed a little bit overwhelming. Last night I omitted the garlic and stuck with the ginger and onions. I think I am in love. The broth takes less than 10 minutes to make- less even- then I added in beautiful local veggies; Sautéed Kale, sweet potatoes, and some Chipotle Baked Tofu I had in the fridge. You could definitely play with flavors by adding mushrooms or scallions etc- this was me, in the middle of a 27 hour training, sick- and it was
D E L I C I O U S.
Simple Turmeric Broth for Vegetable Noodle Soup 2016
6c water
½ onion, coarsely chopped
2” fresh ginger, grated
1t turmeric
1t sesame oil
1t pink salt
Put everything in a pot, and bring to a boil. Reduce heat and simmer for 5-10 minutes.
Strain the broth through a fine mesh sieve into a large heatproof pitcher (I use my Vitamix container) or bowl. Discard the vegetables. Pour the broth back into the pot and then proceed to add fresh veggies, cooked rice noodles. This is the simplest, clear broth and it is just so easy and perfect for a pick me up or when you are not feeling full force to sip on.
Vegetable Noodle Soup
3-4c Simple Broth
1/2 steamed sweet potato, sliced
1c Sautéed Kale
Sliced Chipotle Baked Tofu
1 serving rice noodles or vermicelli
1t hot sesame oil
Hot Water for noodles
optional: you could add other veggies; mushrooms, baby corn, water chestnuts etc.
—
In a bowl, add the uncooked, quick cooking noodles and cover with hot water. Cover and let steam. Set aside.
In a large skillet heat up the olive oil over medium high heat , prepare the Sautéed Kale by sautéing the garlic just until golden brown. Add the salt, red pepper, and then add the kale. With a fork or a pair of tongs, move the kale around the pan cooking the kale until wilted and tender. Remove from the pan and set aside. In the same pan, add little bit of hot water and the already cooked sweet potatoes slices just to heat them through. Set aside.
In the same skillet, heat up the broth and bring to a low boil.
In a serving bowl, place the cooked noodles on the bottom of the bowl. Add the cooked Kale, the sweet potatoes and the slices of tofu. Ladle the broth over to cover.Drizzle in the hot sesame oil. Taste and adjust for saltiness.
Fricken delicious.
One of my all time favorite go-to’s. I can easily eat a whole head of kale by myself. Make sure the pan is hot before adding your greens. The cook time should be quick-
Seriously super delicious.
Garlic Sautéed Kale with & Hot Pepper
1 bunch kale, washed, trimmed, and torn into bite size pieces
1 clove garlic, minced
½ Cherry Bomb or Jalapeño pepper, thinly sliced
2T Extra virgin olive oil
1/4t salt
In a large skillet heat up the olive oil over medium high heat and sauté the garlic just until golden brown. Add the salt, pepper, and then add the kale. With a fork or a pair of tongs, move the kale around the pan cooking the kale until wilted and tender. I like to place mine in a bowl with a plate over top so that it continues to steam slightly, makes it even more tender. Serve immediately. Also delicious at room temperature.
The Vegan Love Project 