slow fast food – Page 2 – The Vegan Love Project

Raspberry Acai Berry Power Smoothie

Filled with natural anti-inflammatory ingredients, omega-3’s and recovery boosting antioxidants…this one is a winner!

Raspberry Acai Berry Power Smoothie

1c nut milk

1T hemp seed

1t raw agave or raw local honey

1T coconut oil

1/2c Raspberries (fresh or frozen)

1T Acai Berry Powder

1T chia seeds

1T golden flax seeds

1t vanilla

1 scoop protein powder

Pinch pink 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.

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!

Maca Chocolate Chip Power Smoothie

Maca Chocolate Chip Power Smoothie

1c almond or cashew nut milk

1T hemp seed

1t raw agave or raw local honey

2T raw cacao nibs

1T maca powder

2t lucuma powder

1T chia seeds

1t vanilla

1scoop protein powder

—

1c ice

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

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

Pine Nut Basil Pesto

Pesto is a sure sign summer is here, with it’s fresh beautiful taste. Basil also has a whole host of healing properties including anti-bactieral, anti-inflammatory, and anti-aging as it is filled with antioxidants…..Good news for all of us, and as easy as Pesto! I picked this beautiful bag of basil up yesterday at the local farmer’s market and whipped up this fabulous easy pesto. I ate it over brown rice penne, and I honestly don’t know how it could have been improved upon. #nocheese #noneed

Pine Nut Basil Pesto

1-1/2-2c fresh basil, lightly packed

1/3c raw pine nuts, sprouted if possible

2T sweet mellow white miso

2T nutritional Yeast

1/2c extra virgin olive oil

2 cloves garlic, chopped

½ lemon, juiced

2t brown rice vinegar

Salt and pepper

—

In a blender, add the basil, oil, garlic, vinegar, lemon and miso. Blend until smooth and creamy. Adjust the seasoning adding more salt, pepper or lemon juice if needed. Pour out into an airtight container- keep in the fridge. Can easily be frozen.

Strawberry Coconut LOVE Power Smoothie

June is STRAWBERRY MONTH!!! I can literally pound a quart back in the car before I even get them home so around this time I buy them every time I see them. I clean, trim, half and freeze them so I can have them all through the year. A good freezing tip is to place them on a cookie sheet or plate and place them in the freezer so that they are just frozen enough to handle. Remove them from a plate and into a storage container- this way you don’t have a giant block of strawberry ice to contend with. The local berries are just incredible. I am planning a pick your own trip to maximize my habit.

Strawberry Coconut LOVE Power Smoothie

1c nut milk

1T hemp seed

1t raw agave or raw local honey

2c strawberries

1T gold flax seeds

1T coconut manna

1t vanilla

1 scoop 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.

Gluten Free Flour Free Jam dots

Gluten Free Flour Free Jam dots
makes 20 one oz cookies
1c coconut flour
1c roasted almonds
1 cup oats
1/4t cinnamon
1/2t salt
—-
1/2c maple syrup
1/2c coconut oil
1/2t 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, the roasted almonds*, coconut flour, cinnamon and salt and process until a fine meal is achieved. *Be sure that the almonds are completely cooled before processing; otherwise you will end up with a pasty mess. In a large bowl, sift the flours, the salt and the cinnamon. Add the nuts to this 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 minutes then remove to a cooling rack.

Simple Lentil Soup with Greens

I used fresh local spinach and it could not have been more satisfying. You can strip this soups down to just the onions and garlic and it would still be delicious. The turmeric adds a boost of anti inflammatory and antibacterial properties that we could all use more of and the cumin just makes it taste good. Serve topped with nutritional yeast and cracked black pepper and gluten free crackers or bread. Super fricken yum

Simple Lentil Soup with Greens

Wheat-Free, Gluten-Free

1c brown lentils, washed and drained

1 large onion, coarsely chopped

1 clove garlic, minced

1-2c spinach, broccoli or other chopped leafy greens

1t turmeric

1/2t ground cumin

1/4t black pepper

1/2t cayenne pepper flakes or 1/2 of a fresh chili or jalapeño

1 vegetable bouillon cube (or 1T veggie broth powder)

2-3T extra virgin olive oil

4c boiling water

1t salt or to taste

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

In a large soup pot, add the olive oil and sauté the onions, spices, hot pepper and garlic until golden and soft. Add the lentils, mixing them into the onion mix. Add the boiling water, the bouillon cube (or powder) tamari, and Ume. Bring to a boil and reduce heat and simmer for 30-40 minutes. In the last 10 minutes of cooking, add the greens.

Adjust the seasonings before serving.

Strawberry Cacao Power Smoothie

Strawberry Cacao Power Smoothie

1c almond or cashew nut milk

1T hemp seed

2t raw agave,or raw local honey

1t lucuma powder

2t Maqui berry powder

2T cacao powder

1T golden flax seeds

1t vanilla

1c scoop protein powder

Pinch 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.

ESCAROLE & BEANS

Served over whole grain toast, GF bread, Paleo bread or GF pasta, this is an all time favorite. Super delicious and simple. Even delicious cold. Serve with raw cold pressed extra virgin olive oil and nutritional yeast….I LOVE THIS DISH.

White Beans with Escarole (Scarole & Beans)

1 bunch escarole, washed, trimmed, and torn into bite size pieces

3 cloves garlic, minced

2c cooked white beans or 1 can (cannellini or baby lima beans)

1/4t cayenne pepper flakes

1/4t ground black pepper

3T extra virgin olive oil

1/2c water

1/2t salt or to taste

In a large sauté pan, add 2T of the olive oil and sauté ½ of the garlic until golden and soft. Add the 1/4t of the salt, black and red pepper, and then add the escarole. With a fork or a pair of tongs, move the escarole around the pan cooking the escarole until wilted and tender, about 3-5 minutes. Remove the escarole from the pan, pouring any cooking juices into a small bowl and set both aside.

In the same pan, add the remaining olive oil and sauté the last of the garlic. Add the beans and sauté for a minute or so before adding the water. Stir the reserved liquid in, bring the beans to a boil and then reduce the heat and simmer partially covered for 10-11 minutes. In the last 5 minutes of cooking, add the escarole and cook without a cover, stirring occasionally. Put the lid back on and turn off the heat, steaming for 1-2 minutes before serving

Adjust the seasonings before serving. Serve over rice, quinoa, pasta, or toast.

Cacao Maca Power Smoothie

LIKE THE BEST EVER. RAW. AWESOMENESS. Pre or post workout. Fricken phenomenal.

Cacao Maca Power Smoothie

1c almond or cashew nut milk

1T hemp seed

2t raw agave or raw local honey

1T raw coconut oil

1T Maca powder

1t lucuma powder

1T tocos

2T cacao powder

1T golden flax seeds

1t vanilla

1cscoop protein powder

Pinch 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.