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Tag Archives: vegan recipes
Buffalo Cauliflower Wings!
I’ve recently fallen in love with cauliflower. I’ve always been more of a broccoli kind of girl, and felt a bit meh about cauliflower. But after realizing how versatile it is, coupled with the amazing nutritional profile it has, I found myself getting down with cauliflower regularly. One cup of cauliflower has a ton of fiber, 77% of the recommended daily intake of vitamin C, along with vitamin K, B6, folate, manganese, magnesium, potassium, and phosphorous. You can use food processed cauliflower as a substitute for rice, roast a whole head of it in the oven and make a cauliflower steak, cut it up and add to stir fry or mixed vegetable dishes, or get down with cauliflower “wings.” I’m not a huge fan of fake meats or vegan processed meat products, so when I tried cauliflower wings I wanted to write a love letter to whoever had this genius idea. You can make these wings and use hot sauce for buffalo wings, or use barbecue sauce if you prefer that flavor. Below’s the recipe I used. It’s very simple and takes little to no time at all. -XO Raw Girl
Ingredients:
1 large head of cauliflower cut into chunky pieces (approx 4 cups))
1/2 cup of Almond, Hemp, Coconut, or any nut milk
1 cup of Tapioca Flour
1/2 Tsp Garlic Powder
1/2 Tsp Onion Powder
1/2 Tsp Salt
Several dashes of Cayenne Pepper (optional if you like extra spicy)
1/2 cup of Hot Sauce or Wing Sauce
2 Tablespoons melted Coconut Oil or Butter (if you are vegetarian)
Instructions:
- Preheat oven to 450 F and line baking sheet with parchment paper.
- In a large mixing bowl mix together dry ingredients: tapioca flower with all preferred seasonings.
- Slowly pour in nut milk and whisk together until batter becomes smooth. If batter too runny add in a bit more of tapioca flour.
- Dip each cauliflower floret into batter and coat completely then place on baking sheet.
- Bake for 20 minutes until the batter has set.
- Mix together the melted coconut oil with the hot sauce or wing sauce, and toss the baked cauliflower into the hot sauce until each one is coated.
- Place back on baking sheet and bake for 10 more minutes.
- If you prefer crispier “wings” broil for 2-3 minutes carefully so you don’t burn them.
Serve & enjoy however you prefer! Add to wraps, salads, or eat as appetizers alone. I made a non-dairy vegan ranch dressing to pair with my wings. Will share recipe soon!
Prep!!
Coated in Batter
All Done 🙂
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Recipe! Vegan Pecan Cookies
Pecan Cookies
Adapted from Nourishing Traditions, by Sally Fallon and Mary Enig
Ingredients (Makes 18 cookies)
• 1 ½ cups crispy pecans
• 6 tablespoon softened butter or 6 tablespoons coconut oil
• ½ cup succanat or maple sugar
• 1 cup arrowroot power
• 1 teaspoon vanilla extract
• ½ teaspoon sea salt
• Egg Replacer: equivalent of 1 egg white
• 18 crispy pecan halves
Instructions
Preheat the oven to 300˚F.
Place the pecans in a food processor and process until finely ground. Add the remaining ingredients (except pecan halves) and process several minutes until smooth. Transfer to a bowl and stir in the egg replacer. Use two spoons to drop the cookies onto a parchment-covered cookie sheet. Press a pecan half onto each cookie. Bake at 300 degrees for about 20 minutes or until the bottoms are golden. Let cool completely before removing to an airtight container. Store in the refrigerator.
For crispy almond cookies, make them the same way, substituting 1 ½ cups almonds for the pecans and ½ cup coconut oil or softened butter for the fat measurement. Add 1 teaspoon almond extract to the ingredients as well. Press an almond into each cookie.
Recipe! Dangerously Yummy Vegan Blueberry Oat Bars
BLUEBERRY OAT BARS : : : : : : : : : : : : :
Ingredients:
1 ½ cups oat flour
2/3 cup coconut palm sugar
1 ¼ cups old-fashioned rolled oats
¾ teaspoon fine grain sea salt
½ teaspoon ground cinnamon
¾ cup (1 ½ sticks) Earth Balance or 1/2 cup melted coconut oil
Blueberry Filling:
1 Tablespoon grated lemon zest
½ teaspoon ground cinnamon
2 Tablespoons oat flour
1 pound fresh or frozen blueberries or mixed berries of your choice
2 Tablespoons freshly squeezed lemon juice
2 Tablespoons Earth Balance or Coconut Oil
: : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : :
1. Preheat the oven to 350 degrees. Use earth balance or melted coconut oil to butter the bottom and sides of a 9 x 13-inch baking dish. Line the bottom with parchment paper if you have it (to help remove the bars.)
2. Put the flour, brown sugar, oats, salt, and cinnamon in a food processor. Pulse until combined. Add earth balance or coconut oil and pulse until loose crumbs form. Reserve 1 ½ cups of the mixture, place in a medium bowl. Keep this at room temperature.
3. Pour the rest of the mixture into the prepared pan and use your hands or the back of a metal spatula to press the crust into an even layer on the bottom of the pan. This is a very dry mixture. Bake until golden brown, 12-15 minutes. Transfer to a wire rack and cool completely. This will ensure a firm crust. 4. In a medium bowl, whisk lemon zest, cinnamon and flour together. Add the blueberries, lemon juice and coconut oil or earth balance and use your hands to toss gently until the blueberries are evenly coated. 5. Spread filling evenly on top of the cooled crust. Sprinkle the reserved crumble mixture on top of the filling. Bake for 35-45 minutes, until the top is golden brown and the filling starts to bubble around the edges a little. 6. Transfer to a wire rack to cool completely before cutting into bars. you can eat before it cools but it will be more of a crumble, and once it cools all the way down will be firm bars. Keep refrigerated for up to two days in an airtight container. Eat up and enjoy! -Xo Raw Girl
Recipe! Deliciously Dope Coconut Turmeric Milk Smoothie
Have you ever tried turmeric milk or “golden milk”? There are many variations and more people seem to be catching on to this awesome drink due to the amazing benefits of turmeric. Not only is turmeric high in antioxidants and useful for reducing inflammation, it can kill cancerous cells. You can make a lovely turmeric milk with similar ingredients sans the banana and hemp seeds and heat it on the stove for a warm, cozy before bedtime drink. Because I heart turmeric, I wanted to come up with a smoothie that incorporates it and this is what I came up with. Below also check out a video on the benefits of turmeric. -Xo Raw Girl
Coconut Turmeric Milk Smoothie
Ingredients:
2 bananas
1/4 -1/2 cup coconut chunks
coconut water
1 teaspoon coconut palm sugar
1-2 Tablespoons Hemp Seeds
Turmeric to taste and for color, add as much as you prefer (1/2 teaspoon minimum)
Dash of Cardamom
Dash of Nutmeg
2-3 Dashes of Cinnamon
1 dash of black pepper (optional, brings out the flavor of the turmeric more)
Recipe! Banana Chips
Bananas anyone? Eating high raw requires you step yo snack game up to a new level. It’s always great to have something to take with you on-the-go. But time is money, and sometimes we get lazy about preparation. These banana chips take no time at all to prepare. Just stick them in the dehydrator, go about your business, and by the end of the day you’ll have a yummy snack ready. -Xo Raw Girl
Ingredients:
Bananas
Lemon Juice
Spice Mix: 1- 2 Tablespoons Cinnamon, Dash of Cardamom, Dash of Nutmeg
Directions:
Peel and slice to about a ¼ – inch thickness.
Dip banana slices into a bowl of lemon juice. This lessens the browning of the banana chip. (optional)
Shake off extra lemon juice. Put spices onto a small plate or bowl and dip banana chip into spices.
Can dip half or all of the chip. Then lay the banana slices on the dehydrator tray.
Dehydrate at 140 degrees F for 1 hour
Turn the temperature down to 115 degrees F, dehydrate 8 hours.
Half way through, stop the dehydrator and flip over all the banana slices. The slices are easy to peel off the dehydrator tray when they are warm, and turning ensures dryness.
If the banana chips are leathery to crisp, they are done.
Cool the banana chips for a few hours in the dehydrator before removing them. Pack the dried chips into a Ziploc bag when they are cool. Store at room temperature.
Other Variations:
Make Plain
Dip banana slices into chopped nuts or dried coconut flakes prior to drying.
Sprinkle with cinnamon only.
Sprinkle with Celtic sea salt
Health Action of the Week: Get Creative with Your Salads
If you want to start eating high raw, the first thing on your to-do list should be to learn how to prepare a kick ass, finger licking, victory dance, booty shaking salad so good, it will convert your most vegetable apprehensive aunty. I am proud to say I have mastered the art of converting people to a love of fruits and veg, just by making salads that provide a magical flavorful experience. How do you do this? Well first off you have to get creative. You CANNOT make enticing salads by sticking to the romaine lettuce and tomato formula found in restaurants the world over. Try other greens, and don’t be afraid to mix them together: kale, mixed greens, arugula. Add in unexpected toppings like fennel, artichokes, olives. Or go the fruity route and try things like strawberries, cranberries, etc. You can also throw together “salads” using additional ingredients that bulk them up like quinoa, adding hummus, or guac, and a wide variety of diced vegetables. After you get some dope ingredients, the secret you must employ to achieve the holy grail of all salads, is you must massage your salad with your hands. This is non-negotiable. I like to use either olive oil with lemon, lime, or apple cider vinegar as the acid, sea salt, sometimes a dash of Braggs, and other seasonings, and work them all in with my hands. Even when I make a dressing, I like to massage the greens first using this method, because it makes them easier to digest and works in some intrinsic flavor. Below are links to a few salad recipes from this blog. Your challenge this week is to experiment with combinations you’ve never tried to make a glorious and hearty salad. Sharing is caring, so tag me on Instagram or shoot me a message on Facebook with some of your creations so I can try too! -Xo Raw Girl
Mediterranean Salad w/ Cilantro Goddess Dressing
Collard Green Salad w/ Grapefruit Vinagrette
Sweet n’ Scrumptious Summer Salad w/ Orange Strawberry Dressing
Have you checked out my new online classes yet? In my new course, Staying Ageless 30+ you will learn about Diet Basics, Lifestyle Factors, and elements of Longevity that promote an ageless way of life. Over the course of three modules you learn what to eliminate from your diet to stay ageless, how to ensure your body is receiving adequate nutrition, powerful detox rituals you can incorporate to increase your longevity, beauty remedies that will leave you glowing, and how to exercise effectively and get results. In addition you will learn health lessons directly from renowned longevity and health experts that will equip you to transform your lifestyle. You can still enroll! Check out the class HERE to preview the curriculum our save your seat! -Xo
Recipe! Cilantro Dressing
Variety is key to ensuring that boredom or a food rut don’t set in. Vegans and vegetarians alike know the feeling of wanting to scream when all that is available to eat is the same boring side salad. One way you can “jazz up” any meal is by adding the right toppings, sauces, dressings, or condiments to add flavor and get you excited to dig in. This weekend was veggie burger mania in my kitchen. I had an assignment to perfect several types of veggie burgers. I made black bean, lentil, and a black eye pea burger that will make your mouth water (more on this later). For the lentil burger, topped it will an awesome cilantro sauce that can also double as an awesome salad dressing. Not completely raw as it uses canned coconut milk, but quick to make and delicious. Cilantro has awesome nutritional benefits and can actually naturally remove up to 80% of heavy metals from the body. Not a bad perk for a dressing! -Xo Raw Girl
Salad ingredients: Chopped kale, cabbage, brussel sprouts, dried cranberries, pumpkin seeds.
Cilantro Dressing
- 2 tablespoons fresh lemon juice
- ¼ cup organic lite coconut milk
- 1 jalapeno chile stemmed and seeded
- 1 garlic clove
- 1 inch piece fresh ginger
- ¼ teaspoon salt
- 1 cup cilantro roughly chopped
Add the lemon juice, coconut milk, chile, garlic, ginger, salt and cilantro into a blender and blend until smooth. Serve and enjoy! To vary thickness use regular instead of lite coconut milk and add in a little avocado. Another variation can be made using lime juice instead of lemon.
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Super Delicious Vegan French Toast
Yesterday after yoga, I was challenged to create a healthier non-dairy version of french toast that would be worth the effort. So I went vegan and whipped out this quick and easy recipe from my arsenal. Judging by the fact that all of it was gone by the end of brunch and we were left scraping our plates, I think I succeeded. The secret ingredient that was the substitute for eggs? Bananas! That’s right, move over egg replacer, bananas can do just as well for vegan french toast, and add natural sweetness that doesn’t necessarily require you to use any additional syrup or agave. I used Ezekiel bread so that I could actually eat some, (my body literally goes cray-cray when I eat any other kind of bread), and opted for the cinnamon raisin version to add additional flavor– it was delicious! To fry the french toast I used coconut oil, which is the healthiest oil to cook with because it doesn’t go rancid as easily as other oils. and Below is the quick and easy recipe. Remember this one, and keep some bananas handy the next time someone challenges you to a vegan brunch-off! -XoXo Raw Girl
Vegan Banana French Toast
Ingredients
Cinnamon Raisin Ezekiel Bread
3 ripe bananas
3/4 cup organic coconut milk
1/4 cup organic coconut cream
1 teaspoon vanilla extract
coconut oil
Blend the bananas, coconut milk, coconut cream, and vanilla. Add cinnamon if you opted to use regular bread. Prepare french toast as usual dipping each piece of bread into the batter. Use coconut oil to fry to make it slightly healthier. Make as much as you want, then serve plain or use agave or grade B syrup if you need additional sweetener.
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Live Wild Blueberry Yogurt
Didn’t get around to having dinner until late last night, so I opted for a blended meal and came up with this wonderful concoction which I’ll be including in the parasite detox coming soon to a blog near you. Has a few key ingredients that help to give parasites a run for their money and some power ingredients that pack it with nutrients for optimal health. It’s also a nice addition to a cleanse because it’ll give some variation to all the greens you have to eat to kill those buggers. I had kombucha on hand so I decided to add that to my recipe as a bonus. It was pretty amazing, and after devouring the large glass, I realized that adding kombucha adds in live cultures, which is perfect for making your own “live yogurt!” If you are craving something creamy like yogurt…just FYI, any smoothie can be made into a “yogurt” recipe by adding in an extra avocado or banana to keep the mixture thicker. However, If you are doing a parasite cleanse you should avoid sweet fruits like banana. Eat with a spoon and have fun with garnishes. Try topping your live yogurt with raw granola, shredded coconut, or dried or fresh berries. -XoXo Raw Girl
To read a little more about the benefits of Kombucha, check out this past post: http://rawgirltoxicworld.com/2012/12/15/ten-immune-boosting-power-foods-for-winter-wellness/