VEGAN – Page 3 – The Vegan Love Project

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.

RAW Cacao Coconut Hemp Crunch Chips

These are an amazingly delicious crunchy sweet and satisfying snack. Everything is raw and it is SO easy to put together. The hemp adds protein and omega 3’s while the coconut and cacao add vitamins, minerals and energy. Y U M. So delicious.

RAW CACAO COCONUT HEMP POWER CRUNCH CHIPS

2-1/2c raw coconut chips or shreds

1/2c hemp seeds

1/4c raw cacao powder

1/4c coconut sugar

1T raw agave

Pinch pink salt

1/2t vanilla

1/2c filtered water

In a bowl, toss all of the ingredients together, being sure to coat the coconut-hemp mixture thoroughly.

On a dehydrating sheet, thinly spread the coconut love all over the sheet. Place in the dehydrator for 15-20 hours. Remove and let the chips come to room temp before storing in an air proof container. You can break into small or larger pieces as you wish.

Lemon Poppy Seed Sunflower Dressing

This dressing is an awesome go to dressing, packed with protein, fiber, nutrients and minerals all without any added oils or fats. Amazing on mixed fresh greens.

Lemon Poppy Seed Sunflower Dressing

1 1/2c raw, (sprouted & dehydrated is ideal) sunflower seeds

2 to 2 1/2c filtered water

2T sesame seeds

2 lemons, juiced

2T mellow miso

4T poppy seeds

2t stone ground mustard

1t paprika

1 clove garlic, smashed

salt and pepper to taste

Blend all of the ingredients, except the poppy seeds, together in a high powered blender. Add more water if a thinner dressing is desired.

Coconut Lime Cream Power Smoothie

Coconut Lime Cream Power Smoothie

1/2c fresh coconut meat

1T coconut oil

1T fresh lime

1T chia seeds

1T hemp seeds

1 scoop protein

2t coconut sugar or honey

1c nut milk

1t vanilla

—

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.

Kichari (Lentil Rice DELICIOUSNESS)

Ellen’s Kichari (lentil & rice porridge)

Kichari means mixture, usually of two grains. “Kichari may well be the most perfect therapeutic recipe of all because it detoxifies the entire system, while kindling the body’s digestive fires called agni.” This recipe is nourishing and easy to digest, and can literally be paired down to just the rice and beans and still be utterly satisfying. It can be eaten more on the soupy side or as a thicker porridge. SO.SIMPLE.SO.GOOD.

Wheat-free, Gluten-Free

1c red lentils or yellow (dahl), washed and drained

1c white basmati rice

1 medium onion, diced

1t turmeric

1T fresh ginger, sliced or grated/ or 1t dried

1t mustard seeds

1t cumin seeds or 2t ground cumin

1/2t black pepper

1t pink salt

3T extra virgin olive oil

6c boiling water

1t salt or to taste

Bring 6c of water to a boil, more if needed

In a large soup pot, toast the spices (cumin, mustard seeds, pepper, turmeric, salt and ginger- if using dried) until aromatic. Add the olive oil and sauté the onions, and fresh ginger until golden and soft. Add the rice and coat well in the spice mixture. Add in the lentils and cover with the hot water. Bring to a boil and reduce heat and simmer for 30-40 minutes, uncovered, adding additional water if needed and or desired, stirring occasionally. In the last 10 minutes of cooking.

Adjust the seasonings before serving. If there is excess water, cover the pot to allow it to be absorbed. Serve optionally with fresh cilantro.

Gluten-Free Chocolate Chip Almond Crunch Cookies

FRICKEN AWESOME. These cookies aren’t missing a thing. I think my most favorite cookie to date.Whipped them up in less than 25 minutes from start to finish—> #almostinstantgratification

Gluten-Free Chocolate Chip Almond Cookies
makes 23 cookies

1c Gluten-Free flour
1c rolled oats
1c roasted almonds, to be coarsely ground

1c dark chocolate chips

1t cinnamon

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 almonds.
In a bowl, mix all of dry ingredients together, the flour, ground oats, almonds, chocolate chips, cinnamon, salt and baking powder/soda.

Pour the wet ingredients, the coconut oil and maple syrup into the dry and mix with a spatula until everything is well incorporated.

Scoop or spoon out onto baking sheet with space in between.
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.

Bordeaux Chipotle Red Sauce

Deliciously rich and decadent tasting, I had just enough wine left over to change the whole flavor of a basic marinara sauce. The smoke from the chipotle and the depth of the wine creates a wonderfully balanced sauce…So delicious over Gluten free Penne served with a fresh radicchio salad or sautéed greens.

Bordeaux Chipotle Red Sauce

2 large cloves garlic, smashed & minced

24-28oz of diced or crushed tomatoes – I use the Bionatura brand)

1c water

1 large onion, medium dice

1/4t black pepper

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

1/4c extra virgin olive oil

1T chipotle powder

1c red Bordeax wine (another dry red wine will work also)

1t salt or to taste

1T-dried or fresh parsley, and other fresh herbs like basil, oregano etc *opt

In a large pot, add the olive oil and sauté the onions and garlic, and hot pepper until golden and soft. Add the tomatoes, parsley (dried), salt, black and chipotle pepper. Add the water and wine and allow the sauce to come to a boil. Reduce heat and simmer for 35-45 minutes and add in any fresh herbs in the last 5 minutes of cooking, adjust the seasonings.

At this point, the sauce is delicious as is or can be pureed to create a smoother sauce.

RAW Lime Cashew Cheesecake with Local Blackberries (crustless)

I was just in the mood for the lime cheesy part so I chose to forgo the crust and pile fresh/ frozen blackberries from this summer on top instead. I have given the nut crust which really makes it SUPER awesome but is really not always necessary!

RAW Lime Cashew Cheesecake

1 1/2c raw cashews

1/4c raw honey or raw agave

1/4c coconut oil

1/4-1/3c water

2T cocoa butter

1/4t salt

Juice and zest of two limes

1t vanilla

Optional Nut crust

½c dehydrated raw almonds

2T raw agave

1T coconut oil

1/4t cinnamon

Prepare the Nut crust:

In a dry food processor or blender, whizz the nuts until a fine meal, turn out into a bowl and mix the other ingredients in. The mix should be moist, and hold it’s shape when pinched. In your serving dish, press the nut mix into the bottom and up the sides of the dish/pan. Set aside.

Prepare the filling:

In the same blender, add all of the ingredients for the filling and process until very smooth. Add 1/4c of water to start, more if you need to make it run smoothly. *If you’re mix is not entirely smooth, pass through a fine mesh sieve to remove any bits of nut.*optional

FRUIT TOPPING:

ANY fresh fruit slices!

Kiwi, Strawberries, Blueberries ETC

Pour the mixture into the prepared crust/dish/pan. If layering with fresh fruit, have the fruit ready to be arranged on top. Can also be served with fresh fruit at the time of serving.

Macerated berries- top the cake and swirl in before the set up.

Blackberries for Raw Cheesecake

1c frozen blackberries

1T Agave syrup

½ lemon, juiced

pinch salt

1/4t vanilla

—

In a bowl, combine all ingredients and let sit. Slightly mash with the back of a spoon.

Let stand and macerate for at least one 1/2 hour.

For a smoother finish, this can be placed in the blender or even partially blended.

Ellen’s AWESOME White Girl KimChee

I FRICKEN LOVE KIMCHEE.….I’m not sure what I love about it most, making it or eating it. There is something about the process of making it that has culture, devotion and love wrapped in the creation of this amazing fermented food. It is said that whatever you send into the making of it will be in the end result… So like this morning, I was working LOVE into this latest batch, and to drive the point home, I labeled it on the glass to “feed” the ferment. This is so easy and seems like it would be much more complicated but it is so simple, and could easily be made in a small urban kitchen. You can vary the veggies, change the seasonings or could go straight up traditional. Below ismy take on the best fricken KimChee. I used local cabbage, carrots, onions, and garlic- but use what you have available to you!

Cabbage Prep

1 head Nappa Cabbage

water to cover the leaves

3T pink salt

Pull the leaves off whole from the base of the cabbage and wash well, trimming off any parts you wouldn’t want to consume (ends, dark spots).

In a LARGE non-reactive bowl like glass or true stainless steel (or plastic but I’m not a fan), line the leaves in and with each layer, sprinkle salt over them, then continue to layer the leaves, salting them, layering new leaves etc. Gently pour enough water over the top of the salted leaves then place a large plate (or two) to keep the leaves immersed. Leave this overnight. When ready to use them, drain the water off and rip the leaves into desired size

Ellen’s AWESOME KimChee

1 head prepared salted Nappa Cabbage leaves- torn up into small pieces

1/2 of one onion, thinly sliced

3 cloves garlic, smashed and minced

1/2 of one red bell pepper, thinly sliced

1 carrot, shredded

2″ piece of fresh ginger, grated

1t dried chili pepper ( more or less to suit your spice)

1-2T Pink salt ( I believe in going heavier in the salt, so taste your mix along the way to add more if necessary.

2t smoked chipotle powder

1T raw agave

In a large bowl, toss all of the ingredients together and massage the veggies and spices together for a good 5-6 minutes to break down the veggies- the juices will start to be released- you want this! This is where you massage into the mix whatever you want or desire, LOVE, PEACE,HAPPINESS, POWER or all of them!! Mind your thoughts!!! No one gonna want to eat your bad mood- including you!!!

Have a clean bell jar or lock lid glass container ready to go, quart size. Start by putting some of the mix into the jar and pack it down firmly each time you add more with the top of your fingers. Add all of the remaining liquid the mix has created, this is the brine (filled with probitiotics and if you are lucky to have more, it is a great addition to savory green juices!!)

Leave about an inch or 2 at the top of the jar/container and then close it up tightly. This is where I literally write on the jar what is “cooking”. You leave this gorgeous concoction on the counter at room temperature for 2-3 days (less if it’s super warm out).

After about 2-3 days it’s ready to eat! Put the mix into the fridge to slow down the ongoing fermentation- which will continue in the fridge, making it more sour and even more flavorful. The longer you let it ferment, the more beneficial bacteria there will be.

Because your KimChee is living, always use a clean utensil when dipping into it!

Fusili with Broccoli & Garlic

Pasta With Broccoli & Garlic

1 head broccoli, washed, cut, trimmed into bite size pieces

1/4c fresh parsley/ basil *optional

1/4c +1 T XVO

1T vegan butter

2 cloves garlic, smashed and minced

¼ fresh chili pepper, minced or pinch red pepper flakes

1/2t pink salt

1/4t fresh ground black pepper

1 pound of preferred pasta- I use Gluten Free.

In a large heated frying pan over medium heat, add the 2T of olive oil, hot pepper and 1/2 of the garlic and sauté just until golden, not browned. Add the broccoli and toss in the pan until well incorporated and turns bright green and tender- about 5-10 minutes- Season with salt and pepper to taste. Set aside off heat.

In the same pan, add the remaining olive oil, remaining garlic and sauté just until golden. Add the cooked pasta and season with salt and pepper. Add the cooked broccoli back in and toss in the butter.

Chop up the fresh parsley or basil just before serving and toss into the mix.

Serve immediately topped with vegan parmigiana or nutritional yeast.

FRICKEN DELICIOUS.