Tastes like chocolate marshmallows….not kidding…
Chocolate Marshmallow Power Smoothie
1c hemp nut milk
2T chia seeds
1t raw agave or raw local honey
2T raw Coconut Manna
2T raw cacao
1t vanilla
1 scoop vegan protein powder
2-3 cashews
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.
Seriously… NOT F*CKING AROUND….what a flavor on this cheese!!!! Ramps are only here for such a short time! What a way to celebrate their uniqueness and honor their presence. I had the opportunity to forage for ramps with my friend on her hillside- what a divine way to connect with the planet….spring has finally sprung.
Sundried Tomato & Ramp Cheese Spread
2c cashews, soaked for an hour (this step can be skipped)
1T mellow white miso
3 capsules vegan probiotics (empty powder and dispose of the capsule) or 1t powder
1/2c +up to 3T filtered water
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2t onion powder
1/4c sundried tomatoes in oil- just the tomatoes, minced (I used Bionatura’s)
1/2t pink salt
1/4c coconut oil
3t lemon juice (omit if fresh is not available)
6 whole ramps, green & white minced
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Step 1.
In a Vitamix or high-powered blender, add the cashews (drained if soaked), the probiotic powder, miso and 1/2c of water.
Blend this at a lower speed initially to well incorporate the contents, speed up the motor as it gets blended. You will need to process this for at least 4-5 minutes until the cashews are absolutely creamy. Scrape down the sides intermittently and be sure to get all possible ‘pieces’ of cashews blended into the mix. Add a T of water as needed if the mixture gets stuck. If you run this too fast, the contents will heat up, creating an oily mixture.
When totally creamy and smooth, remove to a glass or stainless steel bowl and set in a safe, warm place- I place mine in the dehydrator uncovered at about 100 degrees and let it run overnight. You could also in lieu of a dehydrator, place it in a warm spot in your kitchen, loosely covered. Leave this overnight or for 24 hours.
Step 2.
Mix in the salt, onion powder, sundried tomatoes, ramps, coconut oil (should be room temp and soft, not liquid), and lemon juice. Transfer to a container and place in the fridge for at least 6 hours to set, best, overnight. It becomes a beautiful, spreadable, creamy cheesy bit of awesomeness.
I have been using Crazy Mixed Up Salt on everything since I rediscovered it so I decided to make my own using beautiful organic herbs and pink salt crystals. The result came out AMAZING. You can vary the amounts in any way you are moved to do so, more heat, dried lemon zest would be SO good in this and to use it for baking, roasting and grilling O M G….It makes a under two cups, and I store it in a beautiful little glass jar in the cabinet. Makes me happy. I am making “Simple Tastes Like Chicken Tofu” as we speak!!!
Ellen’s Super Salt
1/4c -dried onion powder
1/4c-dried garlic
3T-dried parsley
1T-dried oregano
1T-dried thyme
2t-dried celery seed
1t-smoked chipotle powder
1t-smoked paprika
—
1c pink coarse salt crystals
In a blender or Vitamix, blend the salt to a powder. Remove the salt and add all of the other ingredients and blend until the desired consistency is reached- I don’t blend mine to a powder so there is some texture to the salt.
Add the salt back in and mix on low until the salt is well incorporated. Transfer to an airtight container and use for everything! Soups to salads, casseroles to tofu cutlets, I LOVE this salt!
Smoked Cherry Bomb Pepper Cheese Spread
2c cashews, soaked for an hour (this step can be skipped)
1T mellow white miso
3 capsules vegan probiotics (empty powder and dispose of the capsule) or 1t powder
1/2c +up to 3T filtered water
—
2t onion powder
1t heaping of smoked paprika or smoked chipotle powder
1T heaping of fermented Cherry Bomb Hot sauce or another type of raw hot sauce
1/2t pink salt
1/4c coconut oil
2t lemon juice (omit if fresh is not available)
4 scallions, green & white minced
—
Step 1.
In a Vitamix or high-powered blender, add the cashews (drained if soaked), the probiotic powder, miso and 1/2c of water.
Blend this at a lower speed initially to well incorporate the contents, speed up the motor as it gets blended. You will need to process this for at least 4-5 minutes until the cashews are absolutely creamy. Scrape down the sides intermittently and be sure to get all possible ‘pieces’ of cashews blended into the mix. Add a T of water as needed if the mixture gets stuck. If you run this too fast, the contents will heat up, creating an oily mixture.
When totally creamy and smooth, remove to a glass or stainless steel bowl and set in a safe, warm place- I place mine in the dehydrator uncovered at about 100 degrees and let it run overnight. You could also in lieu of a dehydrator, place it in a warm spot in your kitchen, loosley covered. Leave this overnight or for 24 hours.
Step 2.
Mix in the salt, onion powder, smoked paprika, hot sauce, coconut oil (should be room temp and soft, not liquid), lemon juice, and minced scallions. Transfer to a container and place in the fridge for at least 6 hours to set, best, overnight. It becomes a beautiful, spreadable, creamy cheesy bit of awesomeness.
The most beautiful baby artichokes are at the Greenfield Co-Op…this HAD to happen…..
I ate these everyday in Rome. Usually, they are stuffed with the parsley pesto- I however, prefer the raw fresh taste of the garlic and greenness of the parsley so I choose to put it on prior to serving. If stuffing them, simply smash the pesto into the leaves of the artichokes and carefully place them in the cooking pot so as not to tip them over while cooking. If there is extra water when finished cooking, simply cook them uncovered for 5 minutes to let some of the water evaporate out- the cooking liquid, oil is SO delicious you wouldn’t want to waste any of it.
Carciofi alla Romana (Roman Style Artichokes)
3T fresh parsley
2-4 cloves fresh garlic
1/2T pink salt or more to taste
Black pepper to taste
1/4-1/2 cup extra virgin olive oil
4 artichokes, halved and trimmed of coarse leaves, choke removed, (when trimeed, set…
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Officially my new favorite cookie…I know I just said that the last time with the the Gluten Free Double Fudge Walnut Brownie Cookies but seriously, there is nothing like peanut butter and chocolate together….NO ONE WOULD NO NOTHIN about this cookie other than it KICKS TOTAL ASS. It makes a lot of these badass muthers so feel free to 1/2 the recipe so as not to eat THE ENTIRE batch on your own…Also think of the possibility of ice cream sandwiches….SERIOUSLY???????
Gluten Free Double Chocolate Fudge Peanut Butter Cookies 2015
makes 22-24 cookies
1/3c all purpose GF flour – I use Bob’s All Purpose GF Flour
1/2c rolled oats- to be buzzed
1/2c +2T cocoa powder
1/2c sucanat, maple or date sugar
3/4c vegan chocolate chips
1/2t baking powder
1/2t salt
—-
1/2c +2T maple syrup
1/4c +2T coconut oil, melted, cooled
1c crunchy peanut butter
1t vanilla
—
Preheat oven to 350º
—
Process the oats in a food processor until they are the consistency of coarse flour.
In a small bowl, mix all of the wet ingredients together, the peanut butter, maple syrup, coconut oil, and vanilla.
In a separate, larger bowl, place all of the dry ingredients; sucanat, and the chocolate chips. In the same bowl, sift the flour, cocoa powder, baking powder and salt. Sifting isn’t absolutely necessary but it insures there won’t be clumps of flour or worse, chunks of salt, in the batter.
Pour the wet ingredients into the dry and with a spatula mix until everything is well incorporated.
Using a 1 ounce ice cream scoop or two spoons, scoop out a generous heaping tablespoon of batter onto a parchment or silpat lined baking sheet. Scoop or spoon out onto baking sheet with space in between. Gently flatten out each cookie with the bottom of a dry measure or glass. Using a fork, create the traditional crosshatch on top of each cookie.
Bake for 10 minutes. Turn the pan (s) and continue to bake for another 5 minutes or until crisped around the edges. Let cool for at 2-3 minutes on the pan and then remove them to a cooling rack.
Store in an airtight container in the fridge. They are delicious both cold and room temperature,
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
—
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.
This taste is SO my childhood!!! My mother used to make roasted chicken wings with this salt and it was one of my favorite meals. Hot or cold, this shit tastes like chicken!!! Hot, it has an awesome, satisfying, crunch…cold, the texture gets even more toothsome. . I imagine coarsely chopping it into small pieces and making an amazing “chicken“ salad from the cold pieces- if they even make it to the fridge in the first place….not kidding…amazing.
Simple “Tastes Like Chicken” Tofu Slices
1 Pound tofu, thinly sliced in rectangles, about ¼” thick
2-4T Olive oil
Jane’s Mixed Up Krazy Salt to taste
1T nutritional yeast
—
Pre-heat the oven to 375 degrees.
In a roasting pan or dish, drizzle about 3T of olive oil on the bottom of the pan.
Place a slice down in the oil, sprinkle the herbed salt on the side facing up, then flip it over and salt the other side. Continue to do this until all of the tofu is covered in both oil and salt. Sprinkle nutritional yeast over the top of all of the slices.
Roast in the oven/ convection oven for 30 minutes or until golden brown.
This tofu is absolutely delicious, hot OR cold.
THIS SHIT TASTES LIKE CHICKEN
These are sort of to die for…… I don’t think anyone would know that these are vegan OR gluten free…they are nothing but deliciousness…ORGANIC VEGAN GLUTEN FREE WHOLE GRAIN BROWNIES…COME ON!
Gluten Free Double Fudge Walnut Brownies 2015
makes 6 large squares
1/3c GF All Purpose flour, I use Bob’s RedMill
1/3c rolled oats- to be buzzed
1/2c +1T cocoa powder
3/4c sucanat, maple or date sugar
1/4c chocolate chips
1/2c walnuts, chopped and divided
1/4t baking powder
1/4t salt
—-
1/4c maple syrup
1/4c coconut oil, melted
1/4c cooked sweet potato puree*
1t vanilla
Preheat oven to 350º
Process the oats in a food processor until they are the consistency of coarse flour.
In a small bowl, mix all of the wet ingredients together, the sweet potato puree*, the maple syrup, coconut oil, and vanilla.
In a separate, larger bowl, place all of the dry ingredients; sucanat, chocolate chips, and 1/2 of the nuts (if you are using them). In the same bowl, sift the flour, cocoa powder, baking powder and salt. Sifting isn’t absolutely necessary but it insures there won’t be clumps of flour or worse, chunks of salt, in the batter.
Pour the wet ingredients into the dry and with a spatula mix until everything is well incorporated.
Pour into a greased baking pan; sprinkle the remaining nuts on top.
Bake for 15 minutes. Turn the pan and continue to bake for another 3-5 minutes or until done in the center. Let cool for at least 15 minutes before attempting to cut.
*To make sweet potato puree:
Begin by boiling, steaming or roasting one medium size sweet potato, peeled and cut into pieces. When the sweet potatoes are soft, tender and cooked, place them into the food processor, reserving and using any cooking liquid if the blade is unable to move through the puree smoothly. The end result is a beautiful, smooth, orange puree. Of course you could skip this process entirely and buy organic, canned sweet potatoes.
With a dry measuring cup measure the 1/2c of the puree.
Variation
1) Use a teaspoon of peppermint extract in addition to vanilla for a refreshing change. They are delicious!
Ellen’s Vegan Chicken & Rice
I was watching a cooking show on traditional southern cooking and was inspired to make this simple, loving, nourishing porridge style comfort food- completely gluten & cruelty free 😉
Wheat-free, Gluten-Free
1-1/2c white basmati rice or long grain
1 medium onion, minced
1/2t turmeric (fresh or dried)
4.5oz of Beyond Meat Chicken Strips (1/2 a package), room temperature, thinly sliced
2 vegetable bouillon cubes
1/2t black pepper
1t-pink salt
1t-smoked salt
1t chipotle powder *optional
1/4c extra virgin olive oil
6c boiling water
1t salt or to taste
Bring 6-8c of water to a boil.
In a large soup pot, add ½ of the olive oil and sauté ½ of the onions, until golden and soft. Add the sliced vegan chicken and sauté over medium heat for 2-3 minutes until it shows signs of crisping and the onions caramelize and darken. Remove from the pot to a dish, cover with a plate or lid and set aside.
In the same pot, add the remaining olive oil and onions, salts and peppers and sauté just until the onions are golden and aromatic. Add in the hot water and the vegetable bouillon. Stir in the uncooked rice. Bring to a low boil and reduce heat and simmer for 30-40 minutes, uncovered, stirring occasionally adding additional water if needed. In the last 5 minutes of cooking add back in the cooked chicken.
Adjust the seasonings before serving. If there is excess water, cover the pot to allow it to be absorbed. Serve on its own or with a side of fresh, steamed or sautéed greens.
The Vegan Love Project 