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Beet & Avocado Soup With Cashew Cream [Vegan]

Beet & Avocado Soup With Cashew Cream [Vegan]

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To make the soup: blend everything together in your blender until very smooth

  • 1 avocado
  • 2 peeled beets
  • 2 tablespoons tamari
  • 2 tablespoons miso
  • 2 peeled garlic cloves
  • 2 tablespoons peel fresh ginger root (optional)
  • 2 1/2 cups hot water (approximately)
  • 6 mushrooms, (cooked, always cook mushrooms)
  • pinch of salt & pepper
  • juice of 1 lemon
  • 1/2 cup soaked, drained cashews with enough water to cover them
  • Pinch of cinnamon & salt
4.4/5 (7 Votes)

Drop Dead Coffee Brownies

Drop Dead Coffee Brownies

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Preheat oven to 375F (190C)

  • 7 ounces (200g) Vegan Semi-Sweet Chocolate
  • 5 tablespoons (75g) Vegan Butter
  • 2/3 cup
  • Whole Cane Sugar
  • 3 tablespoons Ground Coffee or Espresso (Optional but recommended)
  • 2/3 cup Applesauce
  • 7 ounces (200g) Vegan Semi-Sweet Chocolate
  • 1/2 cup Whole Wheat Flour
  • 1/4 cup All-purpose Flour
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Baking Soda
4.9/5 (7 Votes)

Raw Gingerbread Cake with Cashew Cream Frosting

Raw Gingerbread Cake with Cashew Cream Frosting

By

In a food processor, process almond until roughly chopped

  • 1 cup walnuts
  • 1 cup almonds
  • 1 cup raisins
  • 1 cup dates, pitted, soaked for 10 minutes or longer
  • 1 tsp gingerbread spice
  • 1/8 tsp salt
  • 1 tsp lemon zest
  • 1/4 cup coconut sugar
  • 1 TBSP water
  • 1 cup cashews, soaked two+ hours
  • 2 TBSP lemon juice
  • 2 TBSP coconut oil
  • 1/2 tsp vanilla powder
  • 1 TBSP xylitol
  • 2 TBSP maple syrup
  • lemon zest, dried cranberries, cacao nibs, etc. to garnish
4.6/5 (13 Votes)

Carbonara Spaghetti With Zucchini Noodles [Vegan]

Carbonara Spaghetti With Zucchini Noodles [Vegan]

By

Mix almond butter and one cup (240 mL) water using a whisk

  • 6 1/2 tablespoons white almond butter (100 g)
  • 1/2 bunch parsley
  • 5.5 ounces smoked tofu (160 g)
  • 1 onion (120 g after onion is peeled)
  • 1 garlic clove
  • Approx. 5 tablespoons olive oil
  • Grated peel of 1/2 organic lemon
  • 1 teaspoon lemon juice
  • Iodized sea salt
  • Freshly ground black pepper
  • 5 medium-size zucchini (approx. 1 kg)
4.7/5 (3 Votes)

This Rawsome Vegan Life: KALE + EDAMAME DUMPLINGS w/ SIMPLE DIPPING SAUCE

This Rawsome Vegan Life: KALE + EDAMAME DUMPLINGS w/ SIMPLE DIPPING SAUCE

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To make the filling: blend all ingredients together in a food processor until you get a chunky paste

  • Filling:
  • 3 cups kale, lightly steamed
  • 1 cup edamame beans, steamed
  • 2-3 garlic cloves, chopped
  • 1 tbsp tahini
  • 1 tbsp lemon juice
  • 2 green onions, sliced
  • Salt & pepper, to taste
  • 1 tbsp maple syrup
  • Black sesame seeds (optional)
  • Sauce:
  • 1 tbsp tamari
  • 1 tsp maple syrup
  • 1/4 tsp chipotle powder
  • 1 tbsp rice vinegar
  • Around 15-20 vegan dumpling skins (found 'em in the freezer section in an Asian supermarket)
4/5 (2 Votes)

Ethiopian Injera Teff

Ethiopian Injera Teff

By

Makes 2 cups Starter and the batter (uses only 1/4 cup of starter) makes about 4-6 injera

  • For the starter - Takes five days. If you want to have some starter left over to make injera again, wait seven days.
  • 3/4 cup water, room temp. (70 degrees)
  • 1/2 cup teff flour
  • A pinch active yeast (about 1/8 tsp)
  • For the Injera
  • 1/4 cup teff starter
  • 1-3/4 cups water, at room temperature
  • 1-3/4 cups teff flour
  • 1/4 tsp salt
4.3/5 (7 Votes)

Sourdough Pretzels

Sourdough Pretzels

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1) Mix and knead the dough ingredients — by hand, mixer, or bread machine — to make a cohesive, fairly smooth d...

  • 3/4 cup lukewarm water*
  • 1 cup unfed sourdough starter, straight from the refrigerator
  • 3 cups King Arthur Sir Lancelot Unbleached Hi-Gluten Flour* or King Arthur Unbleached All-Purpose Flour
  • 1/4 cup powdered soymilk
  • 2 tablespoons (1/2 ounce) non-diastatic malt powder or 1 tablespoon sugar
  • 1 tablespoon butter or vegetable oil
  • 1 1/2 teaspoons salt
  • 2 teaspoons instant yeast
  • Add an additional 2 tablespoons water if using high-gluten Lancelot flour.
  • topping
  • 1 tablespoon non-diastatic malt powder or sugar
  • 2 tablespoons water
  • pretzel salt
  • 2 tablespoons melted earth balance, optional
4.6/5 (12 Votes)

Mediterranean Pistachio Crusted Tofu

Mediterranean Pistachio Crusted Tofu

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1. Preheat the oven or toaster oven to 375°F

  • Seasoned Tofu
  • 14 ounces extra firm tofu
  • 2 tablespoons wheat-free tamari or other soy sauce
  • 1 tablespoon olive oil or your favorite, optional
  • 1 tablespoon water
  • Tahini Marinade
  • 2 tablespoons sesame tahini
  • 1 teaspoon wheat-free tamari or other soy sauce
  • 1 teaspoon freshly squeezed lemon juice
  • 2 tablespoons water or more depending on consistency of tahini
  • Crust
  • 3/4 cup roasted unsalted pistachio nuts
  • 1 tablespoon minced flat leaf parsley, basil or herb of your choosing
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon sea salt, or to taste
  • 1/8 teaspoon ground black pepper
  • Mediterranean Vegetables
  • 3/4 cup chopped artichoke hearts, chopped
  • 1 and 1/2 cups chopped tomatoes (1/2 inch chop)
  • 1/2 cup finely chopped arugula or spinach
  • 3 tablespoons finely chopped kalamata olives
  • 2 tablespoons diced green onion
  • 1 tablespoon thinly sliced or shaved, and chopped fennel
  • 1 tablespoon capers
  • 2 tablespoons chiffonade basil
  • 2 teaspoons fresh minced oregano or 1/2 teaspoon dried
  • 1/2 teaspoon fresh thyme or 1/4 teaspoon dried
  • 1/4 teaspoon lemon zest
  • Dressing
  • 2 tablespoons olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons balsamic vinegar
  • 1 clove garlic, pressed or minced
  • 1/4 teaspoon sea salt, or to taste
  • 1/4 teaspoon ground black pepper
4.5/5 (6 Votes)

Agua de Jamaica

Agua de Jamaica

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Refreshing and flavorful, Agua de Jamaica has a slightly spicy flavor with cinnamon and allspice and citrus flavors...

  • 2 quarts water
  • 3/4 to 1 cup sugar (depending on how sweet you would like it to be)
  • 1 cup dried hibiscus flowers
  • 1/2 cinnamon stick, optional
  • A few thin slices ginger, optional
  • Allspice berries, optional
  • Lime juice, optional
  • Orange or lime slices for garnish
4.5/5 (4 Votes)

Vegan Blue Cornbread

Vegan Blue Cornbread

By

the best

  • 2 T ground flaxseed
  • 6 T water
  • 1/2 c organic whole wheat pastry flour
  • 1/4 c organic soy flour
  • 1/4 c quinoa flour
  • 1 c organic stoneground blue cornmeal
  • 1/4 c raw sugar
  • 4 t non-aluminum baking powder
  • 3/4 t pink Himalayan salt
  • 1 c nut milk
  • 1/4 c grapeseed oil
4.5/5 (2 Votes)