THE VEGAN LOVE PROJECT – Page 2 – The Vegan Love Project

Cherry Bomb Cashew Cheese

cherrybomb-cashew-cheese

Sort of spicy, sort of sweet, oh so smokey and delicious. So yum on crackers or on a gluten free bagel with fresh tomatoes.

2c cashews, soaked for an hour (this step can be skipped)

1T mellow white miso

2 capsules vegan probiotics (empty powder and dispose of the capsule)

1/2c filtered water -up to 3/4 if needed

1 clove garlic

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2 Cherry Bomb Peppers, seeded and minced

1/2t pink salt

4T coconut oil

1/2t chipotle powder

1/2t raw honey or raw agave

3T nutritional yeast

2t lemon juice (omit if fresh is not available)

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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 process 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 covered at about 100 degrees and let it run overnight. In lieu of a dehydrator, place it in a warm spot in your kitchen, covered for up to 24 hours.

Step 2.

Mix in the salt, nutritional yeast, peppers, chipotle powder, 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 that you can spread or use as a dip.

Blueberry Coconut Kefir Love Bomb Lassi

*Blue coconut kefir love bomb

Summer berries…I can’t get enough…this smoothie is also filled with belly loving probiotics, if you don’t have vegan kefir on hand, you can sub a non-dairy milk or a fruit kombucha for the liquid (mango or berry is amazing). It has an incredible tangy-ness that is so delicious, reminiscent of a Fruit Lassi and is my go to beverage post Hot Yoga.

Coconut Kefir Blueberry Love Bomb Lassi

1c fresh or frozen blueberries

1c prepared almond kefir or cashew milk

1T chia seeds

1t raw honey or 1 date

3/4c raw coconut yogurt

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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 process just until smooth.

Ellen’s Italian Chickpea Spread

Italian Chickpea Spread

I ate this on crusty bread with fresh tomato. I am super into fermented breads lately and into topping them with simple delicious spreads and salads. I sat at the counter and ate so much of this, it is SO delicious and has a taste that is so comforting and round.

It’s a good simple one.

Ellen’s Italian Chickpea Spread

2c chickpeas, cooked, drained

2 cloves garlic

1/4c extra virgin olive oil

2-3T lemon juice

1/4c pignoli nuts (pine nuts), toasted

1/4c fresh basil

Pinch smoked chipotle powder

1/2t pink salt

2-3T filtered water if needed

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In a food processor or blender, process all ingredients except the water and run until smooth. Add the water 1 tablespoon at a time as and if needed.

Serve with anything!!! Crusty bread, crackers, pasta!!!

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.

RAW COCONUT YOGURT

*raw yogurt

This is one of my most favorite foods of all time. I love food- It really doesn’t go well for me when I don’t like the food I am eating. Yogurt is one of those foods that historically has not translated well into being vegan, it’s just sort of weird. Whether its made from soy or nut milk, commercial vegan yogurt is really just not my favorite. It wasn’t until raw food school that I started to dabble in the fermented foods- we made yogurt out of coconuts…I wasn’t impressed, I mean I was, but not for the amount of work that went into making a cup of it….then I discovered raw frozen coconut meat. My sister Karen as per usual, started the entire family on the obsession, this time Raw Organic Vegan Yogurt. Made from literally 3 ingredients, ok 4 if you count water. This tastes like yogurt, but without that weird, sour dairy aftertaste….It’s so so simple, however, it may take a while to get into your awesome vegan yogurt groove. It’s almost imperative that you own a Vitamix or a heavy duty blender to get this done. In this post, I will be as transparent as possible with how I do this recipe simply because I’ve got it down. Feel free to add, change, and experiment with equipment, ingredients, etc and please, if you do, tell me how it goes.

WHAT I USE / ESSENTIALS:

2 packages frozen coconut meat, thawed or / 2 pounds fresh meat (about 2 Young Thai coconuts)– don’t be trying to use the brown coconuts either, it’s not going to go well. Young Thai coconuts are soft, very soft. If you can’t find frozen coconut meat and you are super adept and ambitious and want to make it from scratch scratch, as in from the whole coconut, look up youtube videos on how to open up a coconut. You can use the water for the yogurt or drink it- it’s absolutely spectacular and depending upon the coconut, you may have more water than you will need for one recipe of yogurt.
1 cup filtered water or raw coconut water– if you are using raw coconut water, you may want to adjust the sweetness from the sugar- coconut water is slightly sweet, when I use coconut water, I don’t even add sugar- I like the sour in contrast to fresh fruit (personal). Unless you have a source of raw coconut water, which many really don’t, use water. Even the coconut water that is claiming to be raw- isn’t, it’s treated with pressure which in turn, sort of cooking it. Coconut water in boxes is bullshit, it’s cooked and really is nothing more than sugar water without the vitamins, minerals and electrolytes touted- if you love the flavor then go ahead, otherwise, stick to plain water.
2-4T coconut blossom sugar, raw agave, coconut crystals, maple syrup– I love the coconut blossom sugar, its still got many minerals intact, isn’t crazy sweet and it doesn’t discolor the final product where as the darker sweeteners may
2 probiotic capsules- emptied or 1t probiotic powder– I use a vegan probiotic capsule- this is what kicks off the fermentation. I am sure you could use kombucha or kefir or some other starter but for me, the capsules offer clean, easy and consistent results and you are guaranteed a ton of gut love in the process.
dehydrator– not essential but again, insures consistent results. I put the yogurt mix in and 6-12 hours later its a done deal. If I want it more tart, I leave it in longer. You can purchase a yogurt maker if you know that you want the vegan love in your life all day everyday, or invest in a simple dehydrator if you think you may want to dry a banana or a mango from time to time. If you do not have a dehydrator, store the yogurt in a microwave, a cabinet, or somewhere that stays warm, it may take up to 3 days for it to ferment but it will work, just keep tasting it until it tastes as sour as you like.

HOW I DO:

In the blender, add the meat , sugar if using and the water. Run it on low until the machine grabs it and starts blending it together then start to increase the speed. You may need the Vitamix plunger to help it along- you could add more water but I find that that messes with the end result, it actually tastes like a diluted version. Once you are at full speed, run it for at least 5 minutes or until completely smooth, no specks, bumps, nothing- smooth as velvet or cream. FIVE MINUTES, no less. This is where your average blender will most definitely crap out. Add the probiotics. Let run for another 30 seconds until incorporated.

Pour out of the blender into a container and cover it. I place it in the dehydrator, again, anywhere warm will do it just may take longer to turn.

You can play with adding fruit to this base mix, you can add more sweetener, I love making a fruit concentrate with fresh fruit and sugar and letting it sit out overnight. When I do that, I make individual containers and spoon in the “fruit on the bottom”. Peach is my favorite, strawberries are also quite lovely and of course, blueberry….I’ve made lemon yogurt, coffee, lemon with fresh raspberries, vanilla, plain, whipped…I eat this stuff everyday….. I make Lassis, frozen yogurt, I give it to my Pitbulls, Ginger & Izabel and they LOVE it. Raw Vegan Yogurt for everyone!!!

So go forth, make some badass vegan raw coconut yogurt, if you need supplies, Burning Heart carries the meat and the coconut blossom sugar if you would like to order some. If you have questions, don’t hesitate to ask me at HotYogaGrl@gmail.com, if I can answer them I will. Most importantly, love yourself up when you’re making this and think good thoughts….it truly is a powerful and healing bit of deliciousness, there is something miraculous about it…Let me know how it goes…..Peace Love and all that good stuff ❤

Stewed Summer Tomatoes

Stewed Summer Tomatoes

10 tomatoes (roma or plum), split length wise in 1/2

2 teaspoons salt

1 small onion, medium dice

1 clove garlic, sliced

2T extra virgin olive oil

1 cherry bomb pepper, sliced *optional

3-4 large leaves of fresh basil

1-1/2c boiling water

Heat up a large cooking pot; add the olive oil and onions and sauté just until translucent. Add the garlic slices and tomato halves to the onions. Cover with hot water. Bring everything to a boil and then reduce the heat to medium to medium-low and continue to cook uncovered for 30 minutes or so. The tomatoes should remain intact. Allow to cool for at least 30 minutes if not using right away to store. Remove from the pot to a jar or glass container and while still warm, add the fresh basil. If eating immediately, add the fresh basil in at the end before serving and drizzle with more salt and olive oil.

Serve fresh or you can freeze them. I eat them over crusty bread as a snack hot, warm or cold. I also use them to make a delicious dish; Baked Pasta with Stewed Tomatoes. AMAZE.

AMAZING Gluten Free Vegan Pancakes

AMAZING Gluten Free Vegan Pancakes

1/4c oat flour

1/4c all purpose gluten free flour

1/4c corn meal, blue or yellow

2t baking powder

1T flax seeds (or flax meal)

1/4t cinnamon

2t apple cider vinegar

1T agave, date or coconut sugar

1/4t salt

1T maple syrup

¾-1 cup cashew nut milk (or other nondairy milk)

1c local blueberries *optional, see below

1T coconut oil plus more for cast iron pan

1t pure vanilla extract

Place your cast iron over low heat with no oil added and start your batter.

Sift all of the dry ingredients except the flax seeds together in a mixing bowl.

In a blender, add the melted oil, flax seeds, nut milk, maple syrup, extract, and blend until smooth.

Pour into the dry ingredients and mix until well incorporated. Add water if needed to the batter if it thickens.

In a medium hot cast iron griddle or pan, add some coconut oil to cover the surface. *Drop in, using a 1/4c measure, the batter, well spaced in the pan. Let heat through until the edges look dry, and flip. Place cooked pancakes in a toaster oven or oven at 300 degrees until all pancakes are made. Should make 9-10 pancakes.

Serve topped with vegan butter, maple syrup and fresh fruit.

I usually do one “starter” pancake to test the temperature of the pan.

Variations:

*add 1 cup fresh or frozen blueberries

*add 1 chopped banana to the wet ingredients after blending

*add vegan chocolate chips

*add 1apple, peeled, chopped and cored and add an additional 2t of cinnamon and 1/4 chopped walnuts

Ellen’s No Meat Sauce

I made this sauce tonight after work- it doesn’t take long and it is SUPER delicious, hearty, and satisfying. The tempeh offers added protein- 14 grams per serving… For those who are not a fan of tempeh or are wary, it’s a good way to introduce it, for those who love it, you can’t go wrong with this sauce. This is also a good recipe to double and freeze to have on hand at a later time. Feel free to add fresh or dried herbs into the mix!

Ellen’s No Meat Sauce

Da “Meat”

1 package/ 8oz tempeh (I use Lightlife), crumbled

1 large clove garlic, smashed & minced

2T Olive oil

1t chipotle powder

1/4t pink salt

Da Sauce

1 large clove garlic, smashed & minced

1 large can, jar or box (28oz) of diced or crushed tomatoes (I used Bionatura Jar)

1c water

1 large onion, medium dice

1/4t fresh black pepper

1/4t cayenne (opt) or one whole small chili

1/4c extra virgin olive oil

1T sucanat or another sweetener

1t salt or to taste

For Da “Meat”

In a heated skillet, add the olive oil, salt, pepper and chipotle powder and sauté just until aromatic and golden. Add in the tempeh and pan fry until browned and crispy- about 5-6 minutes, stirring frequently over medium high heat. Set aside.

For Da Sauce

In a large pot, add the olive oil and sauté the onions and garlic with the sweetener until golden and soft. Add the tomatoes, salt, black and red pepper. Add the water and allow the sauce to come to a boil. Reduce heat and simmer for 35-45 minutes or until the sauce has thickened. In the last 5 minutes of cooking, adjust the seasonings. Add in the tempeh.

Serve over any kind of pasta or grains. Super satisfying.

Fresh Blueberry Summer Love

Fresh Blueberry Summer Squares

Pre-heat the oven to 350 degrees.

prepare the following:

Topping:

1/3c barley flour

1/3c oats, buzzed

2T sucanat

1/4t salt

1/4t cinnamon

3T coconut oil- slightly melted

Prepare the topping by mixing all of the ingredients together in a bowl except the oil. Drizzle in the oil, mixing the contents with knife, trying to create clumps or balls of mixture. Set aside.

Filling:

3c fresh blueberries

1T tapioca

½ lemon, juiced

Pinch salt

1/2t vanilla

1T +2t maple syrup

Toss everything in a bowl and set aside.

Crust:

1/2c oats, buzzed

3/4c barley flour

1/4c sucanat

1/4t salt

1/4t baking soda

1/4t baking powder

1/2t cinnamon

1/4c+1T coconut oil

I put all ingredients except the oil in the vita-mixer until the oats were coarse. In a mixing bowl, add all of the ingredients and the oil – the mix should get compact when pressed between your fingers. Press this into your baking dish. Press the crust mix into the corners, keeping this layer of crust as uniform as possible.

Layer in the blueberry mix.

Top with the crumb topping, allowing some of the filling to poke through.

Bake for 30 minutes, rotate the pan, and bake for an additional 5-10 minutes or until golden.

Allow to cool for at least 15 minutes before serving. Will set up further as it cools.

Serve with Vanilla Vegan Ice Cream or brilliant on its own.

#SummerLove

Cream of Heirloom Tomato Soup

Cream of Heirloom Tomato Soup

This soup is so simple and so delicious. Simple ingredients = amazingness. For a delicious, delicate, light soup, keep it to just the tomatoes- for a more substantial protein fortified option, the addition of white beans fills it out perfectly.

Wheat-Free, Gluten-Free

1 large onion, coarsely chopped

1 clove garlic, minced

3c fresh chopped heirloom tomatoes

1/4c fresh basil

1/2 fresh jalapeño, diced

2T olive

1T coconut oil

6c boiling water

1 veggie bouillon

1t salt or to taste

1c cooked white beans; baby limas, cannelini, or great northern beans *optional

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Cashew heavy cream

1/4c cashews

1c water

Bring 6c of water to a boil.

For the cream:

In a blender, grind the cashews to a powder. Add the water and blend at first at low speed and finally walking it up to full power. Let run for about 30 seconds. This should create a thick nut milk, likened to heavy crème.

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In a large soup pot, add the oil and sauté the onions until golden and soft. Add the tomatoes, salt, jalapeño and black pepper. Continue to sauté until the tomatoes soften and begin to break down and the pepper turns bright green. Add in the beans if using. Add the boiling water, the bouillon cube (or powder). Bring to a boil and reduce heat and simmer for 10 minutes.

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In batches, in a blender or vitamix*, puree the tomato soup. At this point, the soup is delicious as is or the crème can be added to create a wonderfully elegant soup. Add the crème into the soup and stir with a ladle to incorporate. Adjust the seasonings again after adding the crème.

*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.