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

Directions:
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.
Enjoy!
Time:
1 hour

(via eatliverun)

Servings:
4

This sandwich is a great way to use the left over almond pulp from almond milk as well as pulp from juicing!
Ingredients:

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!)

Sandwich bread:
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.
Preparation:

Kale chips:
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.

Sandwhich Bread:
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.

(via goneraw)

14 + button mushrooms, washed and stemmed

Stuffing:

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.

- by Alissa Cohen, Living on Live Food

(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!

- by Jinjee and Storm, The Garden Diet

Perfect on Zucchini Spaghetti. Add Parmesan Cheese and parsley to top.

- by Michelle Reeves, From SAD to RAW

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.

Process in the food processor until rice-like. Set aside.

Marinated Veggies for Sushi
1 medium carrot, peeled and cut into 1/4-inch-by-3-inch matchsticks
1 red bell pepper, cut into 1/4-inch-by-3-inch matchsticks
1 stalk celery, strings removed, cut into 1/4-inch-by-3-inch matchsticks
1 scallion, white and pale-green parts, cut into 1/4-inch-by-3-inch matchsticks
1 cucumber cut into 1/4-inch-by-3-inch matchsticks
1 yellow zucchini cut into 1/4-inch-by-3-inch matchsticks
Marinate everything for 1-2 hrs. in
3 tbs. sesame oil
1 tbs. black sesame seeds
1 tbs. raw soy sauce or 2 pinches of salt
2 tbs. lemon juice

Keep in the fridge until read to use.

Extras
1 avocado julienned
1/2 cup sprouts (ginger sprouts are yummy, alfalfa sprouts, sunflower sprouts, etc..)

Wasabi
Combine fresh mustard green juice with fresh horseradish puree

10 Steps to Making Sushi
Step 1: Take a sheet of nori and place it onto a clean smooth surface.
Step 2: Spread 2-3 tbs. of the rice mixture on to 1/4th of the nori sheet.
Step 3: Make a little indent and put 1-2 tbs. of the marinated veggies on top.
Step 4: Top that with a few pieces of the julienned avocado.
Step 5: Take 2 pinches of the sprouts and place it on the avocado and the rice.
Step 6: Get a mini spray bottle or a pastry brush with a bit of water with a pinch of sea salt, and brush the top part of the sushi.
Step 7: Roll it up! You can roll the sushi with a sushi mat or use your fingers. I like to use my fingers. Use your thumbs and fingers and roll it up, when rolling, tighten the roll everytime.
Step 8: Let the roll sit for 5 minutes before cutting.
Step 9: Using a serrated knife cut the nori roll into 5-6 equal parts. Use a see-saw motion with a serrated knife to make it a perfect smooth cut.
Step 10: Place nori rolls on a platter and garnish with garlic chives, edible flowers, sesame seeds. Serve with freshly grated wasabi and raw soy sauce.

- from Alex, Raw Guru

Combine chickpeas, garlic and 1/2 cup water in a food processor and process until well mixed.
Add tahini, Nama Shoyu or sea salt, lemon juice and parsley and process until very smooth.
Adjust consistency with more water if necessary, and add seasonings and lemon juice as desired.
Garnish with chopped red onion, chives, or parsley and drizzle with extra virgin olive oil.

- by Jonathan Weber, The Complete Book of Raw Foods