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!
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
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!
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.
1 c raw macadamia nuts, soaked for 8 hours
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.
These Lentil Gyro recipe is from Pretty Simple Cooking – these are so yummy!
- 16 oz cooked gyros (I use TJs) or 1 1/2 c lentils cooked
- 8 cloves garlic, minced
- 4 3-inch sprigs of rosemary, leaves stripped off
- 8 oz Cremini mushrooms
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp dried cilantro
- 1 tsp garlic powder
- 1 tsp black pepper
- 2 tbsp olive oil
- 1/2 c rolled oats
- 1 tsp salt
- 2 tbsp ground flax seed in 6 tbsp water or 2 eggs
2 tbsp vegan butter
- Tzatziki sauce (from TJs)
- 1 red onion, sliced thin
- 1 english cucumber, sliced thin
- 1 head romain
- 1 tomato, sliced thin
- 8 pita breads
- Feta if not vegan
Preheat oven to 425. Line a pan with parchment and spray with olive oil.
Mix all the dry herbs in a small bowl.
In a large pan heat the oil and the mushrooms, garlic, rosemary in a large pan and cook over medium heat until mushrooms release their liquid. Stir in spices and cook for 1 minute.
Add all remaining ingredients and mushroom mixture in a food processor and pulse until uniform in shape and crumbly.
Spread in lines pan and cook for 30 minutes until browned, let sit for 10 minutes. Cut into strips and assemble pitas with remaining ingredients.
This is from Vegan Comfort Classics – and it is so good! It looks like a lot of work but it comes together pretty quickly. I served on lettuce wraps, feel free to use your favorite roll.
- 2 tbsp ground flax
- 6 tbsp water
- 1 c nutmilk
- 1/4 c Apple cider vinegar
- 2 tbsp vegan Worcestershire
- 2 tsp garlic powder
- 2 tsp dried basil
- 1 tsp pepper
- 8 oz oyster mushrooms, cleaned and stemmed
- Olive oil spray
Mix flax and water and set aside. Combine the remaining ingredient, stir in the flax and then coat mushrooms. Let marinate for at least 20 min – overnight.
- 1/2 c panko
- 1/4 c cornmeal
- 1/4 flour
- 1 tsp salt
- 1 tsp cayenne
- 1 tsp garlic powder
- 1 tsp dried basil
- 1/2 tsp smoked paprika
- 1/2 tsp pepper
Combine in a bowl. Set aside.
Thousand Island Dressing:
Combine in a food processor and pulse to chop pickles and combine.
Preheat over to 350 in convention mode or air fryer
Toss mushrooms in the breading – a few at a time. Place on a sprayed “air fryer” sheet with a pan under neath. Spray with olive oil. Cook for 10 -15 minutes flipping half way through until crispy on the outside.
Serve with lettuce, sauce on a bun.
- 1 c vegan mayo
- 1/2 c pickles
- 2 tbsp ketchup
- 1 tbsp apple cider vinegar
- 1 tbsp hot sauce
- 1 tsp onion powder
- 2 tbsp chopped chives
- 1/4 tsp salt
- 1/4 tsp pepper.
This soup is so easy – dump everything in the slow cooker and you are done in 8 hours! I topped with some coconut bacon.
- 1 lb dried green sloppy peas
- 2 carrots, minced
- 1 onion, minced
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 tbsp better than bouillon
- 1 bay leaf
Combine all ingredients with 6 c of water in the slow cooker and cook on low for 8 hours.
Remove the bay leaf and run an immersion blender in the pot to purée it a bit.
These are so good – they are considered raw since they are dehydrated!
- 3 c corn, of frozen thaw and rinse
- 1 1/2 c chopped red pepper
- 3/4 c ground golden flax meal
- 1 tbsp lime juice
- 1 tbsp chili powder
- 1/2 tsp salt
- 2 tsp ground cumin
Toss all ingredients in a food processor and pulse until almost smooth.
Use a 1/4 – 1/2 c measuring cup and spread with an off set spatula on a teflex lined dehydrator tray. Don’t spread too thin, they shrink.
Dehydrate at 115 for 4 – 6 hours, flip carefully and dehydrate for another 2 – 3 hours.
When dry and pliable, remove and use or refrigerate.
Makes 10 – 14 tortillas.
These are a healthy alternative to tortillas – so good! Keep them in the fridge and heat slightly when you are ready to eat them.
- 4 medium zucchinis
- 3 cups spinach
- 1/3 cup ground flax
- 1 tsp salt
- Pepper to taste
- Chop the zucchinis into large chunks and add them to a high speed blender. Blend until it is running smoothly through the blades.
- Add the spinach and blend again until smooth.
- Add the flax, salt, and pepper, and blend briefly to combine.
- Pour onto parchment-lined dehydrator trays, and spread into 6-8 inch circles with a spatula, leaving the edges thicker than the center.
- Dehydrate at 115 degrees for approximately 8 hours, or until they lift off the parchment paper and are dry throughout.
- Turn the dehydrator off and leave the wraps inside overnight. They should be soft.