It's my husband Brad's birthday today! And he loves healthy superfoods, so I concocted this raw chocolate cake this morning after perusing a few recipes (plant-based pixie, this rawsome vegan life, eating vibrantly). I took what I liked from one, and something else from another, and substituted what I had on hand, and, tada!, it surprisingly turned out great!
If you haven't tried raw cacao (not cocoa) powder, I highly recommend it for baking and putting in smoothies for a rich, chocolatey, raw superfoods boost! I use Navitas Naturals Organic, available on Amazon.
1/2 cup dates
1/2 cup walnuts
(pinch of sea salt and a dribble of coconut oil, if you like, but not necessary)
Using a food processor, blend the walnuts into a powder, then add dates and continue to blend until sticky. Firmly pat down into a 7-9" springform pan. (A round cake pan will do, but it'll be harder to cut it out.) Place in freezer.
3 ripe avocados
1 tsp. pure vanilla extract
1/2 cup coconut oil
1 cup raw cacao powder
pinch of sea salt
3 - 4 tsps. agave
1/2 cup pure maple syrup
Using a food processor, blend the avocados, vanilla, and coconut oil until smooth, then add remaining ingredients. If you don't have agave, just skip it. Add more or less sweetener, depending on your preference. (And really you can add any liquid sweetener.) I added the sweetener slowly and kept tasting to my preference.
Spatula ingredients onto crust, then freeze for a couple of hours (even overnight). Let thaw like 30 minutes at room temperature before serving.
I decorated mine with walnuts, dark chocolate pieces, and blueberries, but you can add whatever you like--coconut flakes, strawberries, bananas--that's the fun part!
PS. For all those purists out there, it should be noted that with maple syrup and agave, and possibly the vanilla extract, this cake isn't technically totally raw, but it's like 95% raw.
When I became vegan, fettuccine alfredo was one of the top things I missed. Over the years, I tried different recipes and nothing really tasted quite like the dairy version, but this recipe comes close. I found it on the Silk website. I tweaked it a bit, and tada! It's awesome. And really easy to make too. If you've been missing alfredo sauce, say hello to your new friend!
get it when people tell me they don't like tofu. In and of itself, tofu is bland and mushy. But you have to think of it as a blank slate. It'll take on the wonderful flavors of what it's cooked with, and, done right, out of the oven or the frying pan, it's delightfully crispy on the outside and soft on the inside. Honestly, there's nothing like perfectly done tofu. More often than not though, when ordered out, it's less than perfect. But I've got a recipe that is pretty hard to screw up. It makes the perfect baked tofu time after time.
I'm often asked what I eat. So lately I've been taking photos of my breakfasts, lunches and dinners to give a peek into what this vegan eats. We'll start with breakfast. Like you, I usually eat the same three or four things.
I veganized this recipe from Food.com; it originally came from a Mexican restaurant called Progresso Tamale Parlor. I deleted a couple of things and added black beans. The original recipe called for twice as much cheese as I included here, so if you like your casserole cheesy, just double the amount. I had Daiya mozarella and Daiya cheddar so I just mixed those, but the original recipe used cheddar and monterey jack. This casserole is very flavorful and it's a flexible template in which to experiment with the ingredients. In the top photo, half of the casserole had more cheese and less olives than the other half, just because of different family predilections. I may even add potatoes next time. Oh, and it's easy to make, too!
Over the years I've tried numerous vegan waffle recipes and let's just say, I've never tried the same recipe twice. But that all changed when I found this recipe on The Viet Vegan. (She veganized the recipe from another site.) Made with flax seeds and coconut oil, this is a healthier option than those made with eggs and vegetable oil.
This is one of my go-to recipes for a quick, nutritious meal. I eat it on plain toasted bread or in a pita with spinach and cut tomatoes, but I also just eat it straight out of a bowl. It's especially good with kale chips. (Here's my recipe for kale chips.) And it's so easy to make! If I had kids, this is what they'd be eating for lunch. Oh, and don't worry about tofu. You'd have to eat copious amounts of tofu, more than you could ever eat, for it to have any adverse affect. Recent clinical studies on men show that eating soy does not influence testosterone levels to any noticeable extent. And there's no direct link of soy to disease. In fact, Asian countries that consume the most soy (Japanese eat it for breakfast, lunch and dinner) have lower rates of disease. Just make sure to buy Non-GMO tofu, GMOs are a way bigger concern.