3/4 of a medium cucumber
1 stalk celery
Juice of 1 lime
Small handful of fresh coriander (cilantro)
2 teaspoons cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1 teaspoon tamari
1 cup water (if wanting warm soup use hot water)
Sour cream and chopped chives to garnish
– Blend all ingredients, except the sour cream and chopped chives in a high-speed blender until smooth.
– Transfer to a serving bowl and garnish with sour cream and chopped chives.
1 1/2 cups cashews
2 tablespoons lemon juice
1 tablespoon + 1 teaspoon apple cider vinegar
1 cup water
1/2 teaspoon salt
– Blend all ingredients in a high-speed blender. Add a little extra water one tablespoon at a time if you’re having trouble getting the cashews smooth.
– Transfer to a bowl or squeezy bottle keep refrigerated. Will firm up a little in the fridge which makes an excellent dip for crudite.
The first time a vegetarian tastes Beyond Meat’s ersatz animal flesh, he’ll feel delighted and queasy at the same time. There’s something about the way these fake chicken strips break on your teeth, the way they initially resist and then yield to your chew, the faint fatty residue they leave on your palate and your tongue—something about the whole experience that feels a little too real.
chocolate cupcake recipe from Vegan Cupcakes Take Over The World
Ingredients: for cupcakes–
1 cup soy milk
1 tsp apple cider vinegar
1/3 cup canola oil
3/4 cup sugar
2 tsp vanilla extract
1 cup all purpose flour
1/3 cup cocoa
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt for frosting–
1 stick earth balance buttery spread (1/2 cup)
about 3-4 cups powdered sugar
2 chai teabags
2 T boiling water
2 T soy milk
1/4 tsp cinnamon
Preheat oven to 350 degrees. Mix the vinegar with the soy milk and let sit for five minutes.
Whisk together the soy milk/vinegar, canola oil, sugar and vanilla. In another bowl, sift together the dry ingredients. Add wet to dry and mix until combined.
Pour batter into greased cupcake molds and bake for 25 minutes, or until springy. Let cool completely before frosting.
While cupcakes are cooling, beat the earth balance until soft. Brew the tea in the two tablespoons of boiling water and let sit for ten minutes to steep. Then, add the soy milk. Add that mixture, plus the powdered sugar and cinnamon to the earth balance and continue to beat for 10 minutes until very light and fluffy.
Frost cooled cupcakes using this method or with a pastry bag and large star tip.
This sandwich is a great way to use the left over almond pulp from almond milk as well as pulp from juicing!
Spice Kale Chips:
1 bunch kale
1 medium carrot
1 stick celery
1 red bell pepper
1-2 lemons juice
1 cup soaked cashews
2-3 table spoons nutritional yeast
salt to taste
cayenne pepper to taste (I add extra to make spicy!)
2 cups almond flour (vitamix almonds) or dehydrated almond pulp (you need to throw this in the blender after its been dehydrated to make into a flour)
1 cup ground flax
1 loose cup of vegetable pulp (whatever you like. I made a celery, cucumber, kale and parsley juice so thats what I used)
2 tablespoons namashoyu or salt to tast
1/4 cup olive oil
*if necessary add water to get a doe like consistency
Inside the Sandwich:
Whatever you like!
I used avocado, tomatoes, cucumber, spinach and onion.
Remove and wash kale leaves and dry them. Place all the rest of the ingredients in the food processor or blender and process until mostly smooth. massage mixture into kale chips and dehydrate for approximately 12 hours or until crispy and dry.
Combine all ingredients in a bowl and neide with your hands until you get a very thick doe like consistency. Separate into four and shape them into 1/4″ or so squares on your dehydrator sheets. About 2-3 hours into dehydration, flip them over to get a thorough dry. Dehydrate for approximately 10- 12 hours.
cut one piece in half and add your choice of veggies! You may need a condiment. I used spicy mustard even though its not raw.
*Just a little FYI, feel free to play around with the recipes. For example with the kale chips you can add whatever veggies you like, bc the nutritional
will give it the flavor, I recommend the red pepper though.
Served warm out of the dehydrator, these are heavenly! These taste like a soft, breaded, cooked, stuffed mushroom.
14 + button mushrooms, washed and stemmed
1 cup walnuts
1/2 cup pine nuts
2 cups basil
1/2 cup olive oil
3 cloves garlic
1/2 teaspoon sea salt
Place mushroom caps top side down on a plate
Blend all stuffing ingredients in a food processor until smooth.
Scoop a small amount of stuffing into each mushroom cap.
Dehydrate at 105 degrees for 5-6 hours, or until soft.
1 c. sunflower seeds (soaked for 4 or more hours)
handful of cilantro
handful of parsley
couple of green onions
couple of broccoli pieces
juice of a lemon
two pinches of unrefined sea salt
some organic Italian or Mexican seasonings.
(Check the label on the seasonings and make sure all the ingredients are names of herbs that you recognize, and there is no “other spices, other seasonings, natural flavors” or other vague ingredients, as these names are often are used to disguise MSG).
Using a blender or food processor, blend sunflower seeds. Add cilantro, parsley, green onions, broccoli, avocado, lemon juice, salt and seasonings. Blend. Eat on its own or dip veggies in it. If you just blend it a little it’s more like a salad, blend a little more for a paté, or keep on blending for a dip!
2 cups water
1/2 cup pine nuts
1/4 white onion
1 tsp. cumin
1 tsp. cinnamon
1 1/2 cups butternut squash
handful of chives
sea salt to taste
Blend water & pine nuts in blender. Add squash and chives. Put olive oil, onion, cumin & cinnamon in saucepan, warm for a minute to soften onions, then add to blender and blend all ingredients. Return to saucepan to warm for a minute, then add salt to taste.