Vegan Raw Caramel Bars

This recipe is from Livekindly.com. It’s keto, vegan, raw, gluten-free! What?!? Yup! I made mine in a springform pan for easy release, then cut them up and froze 3/4 of them. They are so tasty!

Ingredients

    For the base:
  • 1 c raw organic cashews, soaked for an hour and drained
  • 6 organic medjool dates (pitted)
  • 1 c organic shredded coconut 
  • Sprinkle of Himalayan pink rock salt
    For the caramel:
  • 1/2 c organic tahini
  • 1/2 c agave syrup
  • 1/4 c organic coconut oil or coconut butter (liquefied)
  • 1 tsp vanilla extract l
  • Large pinch Salt
    For the chocolate topping:
  • 1/2 c cacao butter or coconut oil
  • 3 tbsp organic raw cacao
  • 1/2 tsp organic cinnamon
  • 2 tbsp organic dark agave syrup
  • 1/2 tsp vanilla extract

Base: blend or process all base ingredients together, until a doughy texture is formed. If using a blender, make sure it’s a powerful, heavy duty blender to handle the nuts. Press into coconut-oil greased dish and put in the fridge.

Caramel: blend all caramel ingredients together except coconut oil. Once well blended into a thick, smooth consistency, blend in the coconut oil until combined (should only take 15 – 25 seconds or so). The texture should be very gooey now. Pour on top of the base immediately and put back into the fridge.

Chocolate topping: in a saucepan, gently melt the cacao butter OR coconut oil. Do not overheat or let it boil, as this destroys the nutrients. The cacao butter/ coconut oil should only be lukewarm, not at all hot. Once melted, take off the heat and sift in the powders. Stir until combined. Add the agave and vanilla and stir well. Immediately pour the chocolate over the caramel. Return dish to the fridge.

Wait a few hours for all the layers to set properly, cut into squares and store in an air-tight container in the fridge. Enjoy!

Heirloom Tomato Broth with Tarragon

This soup is perfect for the end of summer / start of fall when the days start to get a little chilly (and a lot rainy here in the PacNW). So fresh and soothing at the same time! If your vegan just use veggie stock!

  • 2 lbs heirloom tomatoes, cored and cut into small pieces
  • 1 quart chicken stock
  • 1 tsp salt
  • 1/2 c fresh tarragon, minced

In a large saucepan heat stock, tomatoes and salt. Simmer for 10 minutes. Remove from heat and garnish with tarragon.

Serves 6.

25 calories, 1 g fat, 1 G protein

Truffled Mushroom Mac and Cheese

This is so good and it’s vegan and gluten free. It is a super quick meal and it’s filling. There will be extra sauce you can use for another quick meal.

  • Cheese Sauce
    • 1 c raw macadamia nuts, soaked for 8 hours
      3/4 c water
      3 tbsp lemon juice
      1/4 c nutritional yeast
      1/2 tsp salt
      1 tsp smoked paprika
      1/4 tsp mustard powder
      1 clove garlic
      Pepper

    Place all ingredients in a high speed blender and process till smooth. Add water 1 tbsp at a time if too thick.

    Mac & Cheese:

    • 1 package zita miracle Noodles, rinsed
    • 2 tsp avocado oil
    • 6 oz mushrooms, chopped
    • 1/2 c cheese sauce
    • 1 bag baby spinach
    • Nutritional yeast
    • Truffle oil to drizzle

    In a medium pan heat oil and sauté the mushrooms until brown.

    Add noodles, sauce and spinach, cook stirring until spinach has melted.

    Serve with nutritional yeast sprinkled on top and truffle oil.

    Serve 2.

    Garlic and Walnut Stuffed Mushrooms

    These are so good and filling!

    • 4 portobello mushrooms, steamed and gills scraped out
    • 2 tbsp olive oil
    • 1/2 c onion, minced
    • 4 cloves garlic, minced
    • 1 tsp thyme
    • 1 c walnuts, chopped
    • Salt and pepper to taste
    • 1/2 tsp poultry seasoning
    • 1/2 tsp paprika
    • 1/4 sour cream or coconut cream
    • 1/4 c parsley, minced

    Preheat oven to 350.

    Heat 2 tbsp olive oil in a skillet, cook onions and thyme until tender.

    Add walnuts, salt, pepper, paprika and poultry season and sauté until fragrant.

    Spoon mixture into the mushrooms, packing them tightly.

    Place in a baking dish and bake 30 – 40 minutes.

    Garnish with parsley and serve.

    Serves 4.

    Cauliflower Fettuccine Alfredo

    This dish was from Eating Well and it is amazing!!

    • ½ c breadcrumbs, toasted
    • 1 tbsp chopped fresh parsley
    • ½ tsp grated lemon zest
    • 4 c cauliflower florets (1 small head)
    • 1 c raw cashews
    • 8 oz fettuccine
    • 4 c lightly packed thinly sliced kale
    • 3 tbsp lemon juice
    • 2 tbsp white miso
    • 2 tsp garlic powder
    • 2 tsp onion powder
    • ¾ tsp salt

    Bring a pot water to a boil.

    Combine breadcrumbs, parsley and lemon zest in a small bowl. Set aside.

    Add cauliflower and cashews to the boiling water; cook until the cauliflower is very tender, about 15 minutes. Using a slotted spoon, transfer cauliflower and cashews to a blender.

    Add pasta to the boiling water and cook, stirring occasionally, for 10 minutes. Add kale and cook until the pasta is just tender, about 1 minute more. Drain; return the pasta and kale to the pot.

    Add lemon juice, miso, garlic powder, onion powder, salt and 1 cup water to the blender; process until smooth. Add the sauce to the pasta and stir until well coated. Serve topped with the breadcrumb mixture.

    Serves 4.

    Green Goddess “Tuna” Salad Sandwich

    This vegan lunch is so yummy!! If your not vegan just use tuna in place of the hearts of Palm.

    • 1/4 c basil leaves
    • 1/4 c parsley leaves
    • 1/4 c tarragon leaves
    • 1/4 c mayo
    • 1/4 c sour cream or vegan sour cream
    • Zest of 1 lemon
    • 2 tbsp 1 tsp lemon juice
    • 2 tbsp olive oil
    • 1 can hearts of Palm or tuna
    • Celery stalk
    • Shallot
    • 1 clove garlic
    • Salt and pepper
    • Lettuce
    • 4 slices whole grain bread, toasted

    Purée basil, parsley, tarragon, mayo, sour cream, lemon zest, juice, and 2 tbsp oil in a blender until smooth.

    In a food processor chop hearts of palm, celery, shallot in garlic until chopped finely. Toss with dressing until coated.

    Top toasted bread with lettuce and heart of palm mixture.

    Serves 2.

    King Trumpet Mushrooms with Orange & Pepper

    This is from Shroom – the orange may sound odd, trust me it is wonderful!

    • 8 king trumpet mushrooms, halved and scored 1/8 deep
    • Zest & juice of one orange
    • 1/4 c olive oil
    • 2 tsp soy sauce
    • Salt and pepper
    • 1 tbsp butter
    • 8 oz arugula

    Whisk together zest, juice, olive oil, soy sauce, salt and pepper. Place mushrooms in a large baking dish and drizzle the dressing over them, rubbing in the dressing. Let rest for at least 30 minutes.

    Reserve the dressing. Prepare a grill over high heat. and grill mushrooms on each side until tender and caramelized about 5 minutes each.

    Place the marinade in a small pan and bring up a boil, add butter and swirl until melted. Toss with the arugula and serve with mushrooms on top.

    Serves 4.

    Place