Carrot Cake

This one is adapted from Skinny Taste. It is so moist and dense! I doubled the frosting and sliced the cake in half to make it 2 layer cake. I baked it in a springform pan to make it easier to release.

INGREDIENTS

• 1 1/2 c all-purpose flour
• 1 c sugar
• 1/4 c flaked coconut
• 2 tsp baking soda
• 1 tsp salt
• 2 tsp ground cinnamon
• 2 tbsp canola oil
• 2 large eggs
• 1 1/2 tsp vanilla
• 2 c grated carrots, peeled
• 20 oz can crushed pineapple in juice, drained
• 1/4 c chopped walnuts

For the Cream Cheese Frosting:

• 2 – 8 oz Cream Cheese
• 1/2 c powdered sugar
• 2 tsp vanilla extract

• Preheat oven to 350°.
• In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.
• In a medium bowl, combine oil, eggs, and vanilla; stir well.
• Add grated carrots and pineapple; mix well.
• Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together. Fold in 1/4 cup chopped nuts.
• Spoon batter into an 8″ x 3″ cake pancoated with cooking spray.
• Bake at 350° for about 40-50 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack.
• To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake.
• Run a knife along the edge of the cake and release the pan. Use a serrated knife to cut the cake in half. Carefully flip the top half onto a plate. Spread about 1/2 the cream cheese frosting onto the layer. Then flip the second layer on top and spread with frosting.
• Serves 6 – 8.

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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.

Raw Brownie Truffles

Trying to kick sugar is hard! These little raw truffles make it so much easier!

• 1/4 c raw pistachios
• 1 c raw walnuts
• 14 medjool dates, pitted
• 1/2 c cocoa powder
• 2 tsp vanilla extract
• 1/8 tsp salt

Grind pistachios in a food processor into a fine dust, place on a plate.

Add remaining ingredients to the food processor, and pulse until fully combined and crumbly.

Use a small cookie scoop, scoop 1 tbsp mixture into a ball, roll in pistachio crumbs.

Place in a container and store in the fridge.

Makes about 30.

Artichoke Walnut Pesto

This is perfect on pasta as a main or crackers as an appetizer.

• 14 oz jarred artichoke hearts in oil – DO NOT DRAIN
• 1 c packed parsley
• 3/4 c walnuts, toasted
• 3 cloves garlic
• 2 tbsp lemon juice
• Salt and pepper
• 1/4 c water

Dump artichokes and oil into a food processor, add remaining ingredients and pulse until almost smooth.

Toss with pasta or serve on crackers.

Serves 6 – 8.

Walnut Tacos

Vegan tacos that are so quick and easy you won’t believe it!

• 1.5 cups de-shelled walnuts
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1 tbsp soy sauce or coconut aminos
• 8 Taco shells 

Toppings

• 1 head romaine, chopped
• 1 bunch of green onions chopped
• 1 avocado, sliced

LIME CASHEW SOUR CREAM

• 1 C cashews soaked at least 10 mins in boiling water
• 1/3 c water
• 2 Tbsp lime juice
• 1 Tbsp Apple cider vinegar
• Pinch of salt

Place walnuts to a food processor and process until mixture is kind of “meaty” and add seasonings and pulse to mix.

Fill taco shells with walnut mixture and top with toppings of choice

To make the lime cashew sour cream put all the ingredients in a high-speed blender and blend until smooth. Add more water if needed to get a sour cream consistency

Top tacos with sour cream and enjoy!

Makes 8 tacos.

Spicy Chopped Raw Salad

I’m trying some raw salads for lunch and loving them! This one is so good! And it keeps dressed without getting soggy! Perfect for lunch!

Filling:

• 1/2 c raw almonds
• 1/2 c raw walnuts
• 4 tbsp shredded carrot
• 3 green onions, chopped
• 2 tbsp ginger
• 1 small zucchini
• 1/2 tsp lemon juice
• 1 clove garlic
• 1/4 tsp salt
• Cayenne pepper
• 2 tbsp cilantro

Toss in a food processor and pulse till chopped.

Serve on romaine lettuce topped with chopped avocado.

Serves 2.

Celery Root and Walnut Tacos

These meatless tacos are so yummy! They come together quickly so they are great for a weeknight meal.

• ½ c walnuts, toasted
• 1 lb celeriac (celery root), peeled and cut into 1-inch pieces
• 2 tbsp oil
• 1 clove garlic, finely chopped
• 2 tsp chili powder
• 2 tsp ground cumin
• 1/2 tsp crushed red pepper
• 1/4 tsp onion powder
• 1 tsp dried oregano
• 1/2 f julienned peeled jicama and/or radishes
• 1 tbsp lime juice
• 8 corn tortillas, warmed
• 1 avocado, sliced
• Fresh salsa or pico de gallo
• 8 lettuce leaves

Pulse walnuts in a food processor to coarsely chop. Transfer to a small bowl. Pulse celeriac in the food processor until chopped into small pieces. Heat oil in the pan over medium heat. Add the celeriac and cook, stirring occasionally, until tender, about 5 minutes. Add the walnuts and garlic and cook, stirring, for 30 seconds. Add chili powder, cumin, crushed red pepper, ¼ tsp salt, onion powder and oregano; cook, stirring, for 30 seconds. Add 1/2 c water and simmer until mostly absorbed. Remove from heat and cover to keep warm. Mix jicama (and/or radishes) with lime juice and the remaining pinch of salt. Serve the celeriac mixture in tortillas topped with the jicama (and/or radishes), avocado, lettuce and salsa.

Serves 4.

Chickpea Walnut Melt

This brings the flavors of tuna melt without the tuna. So healthy and tasty! It makes enough for 4 – 6 open faced sandwiches.

• 15 oz chickpeas, drained and rinsed
• 1 c walnuts, soaked for 1 hour
• 1/2 c celery, chopped
• 1/2 c bread and butter pickles
• 1/4 red onion chopped
• 3 tbsp dill
• 3 tbsp lemon juice
• 2 tbsp Dijon
• 1 tbsp vegan mayo
• Dash of hot sauce
• Salt and pepper

For sandwich:

• 4 slices of bread
• 1 tomato, sliced thin
• 4 slices cheese – vegan or regular

In a food processor, chop the walnuts and chickpeas until finely ground. Remove and place in a large bowl. Add celery, pickles, onion and dill to food processor and pulse till finely chopped. Add the chickpea mixture and stir in lemon juice, mustard, mayo and cayenne pepper.

Spread 1/4 the mixture over a slice of bread, top tomato slice and cheese and broil until cheese is melted.

Serves 4.

Cumin Roasted Eggplant with Chickpeas, Walnuts and Dates

This almost vegan dish packs a ton of flavor! It comes together pretty easily so it is good for a weeknight meal.

• 1 lb Eggplant
• 1 small onion, quartered
• Olive oil
• 1 tbsp cumin
• 3 tsp Aleppo pepper
• Salt and pepper
• 1 can Chickpeas, rinsed and drained
• 1/2 c chopped cilantro
• 2 tbsp date syrup
• 5 dates, chopped
• 1/4 walnuts, chopped and toasted

Dressing

• 3 tbsp tahini
• 2 tbsp olive oil
• 1 clove, garlic crushed
• 1/4 c Greek yogurt
• Lemon juice

Preheat oven to 375.

Combine dressing in a small food processor with 3 tbsp water add more water if too thick, set aside.

Cut Eggplant into 3/4 inch slices. Slice the onion 3/4 inch slices. Toss onions and eggplant with 5 tbsp olive oil cumin and aleppo. Roast for 35 – 40 minutes.

Add 2 tbsp oil to a pan and cook Chickpeas until crunch.

Combine eggplant, onions, chickpeas, lemon juice in a bowl and drizzle with dressing.

Serves 4.

Arugula and Beet Salad

This salad has it all, sweet beets, spicy arugula, creamy Avocado, tangy
Goat Cheese and crunchy nuts!!

Ingredients:
1/4 c balsamic vinegar
3 tbsp shallots
1 tbsp honey
1/3 c olive oil
Salt and pepper
6 medium beets, cooked and quartered
6 c fresh arugula
1/2 c walnuts, toasted, coarsely chopped
1/4 c dried cranberries or dried cherries
1 avocado, peeled, pitted, and cubed
3 oz soft fresh goat cheese, crumbled

Blend the vinegar, shallots, and honey in a food processor add the oil and pulse until shallot is chopped fine. Season with salt and pepper.

Toss the beets in a small bowl with enough dressing to coat.

Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat and season woth salt and pepper. Mound on plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

Serves 2 – 4.