Summer Slaw … the perfect meal or side dish! serves 6
1 head napa cabbage, sliced thin
2 carrots shredded
1 cup peas
1 cup corn
1/4 cup dill, chopped
1 1/4 cups cashews
1 small handful dill
1 small handful chives
1 clove garlic – optional
1 tsp apple cider vinegar
2 tsp turmeric powder
1/2-1 tsp sea salt
1 cup of water (add up to 1/4 cup more if needed)
Place all salad ingredients in a large bowl & set aside. Place all sauce ingredients in a high speed blender or food processor & blend until smooth. Mixture should be slightly runny so that it pours. Pour over salad ingredients & toss until well coated. Eat up! 🙂
Summer’s here & nothing helps you beat the heat like some fresh mango nice cream. It tastes soooo darn good. I hope you love this as much as we do here in my GGR kitchen!
Mangolicious Nice Cream – serves 4
1/3 cup pecans or almonds (or go nut-free)
1/2 cup water
1 Tbs coconut nectar (or other liquid sweetener)
2 cups frozen mango
1-2 sprigs of mint leaves
Place nuts, water & sweetener in your high speed blender or food processor & blend until smooth. Add in frozen mango & blend until smooth & creamy like soft serve ice cream. (If you are blending in a vitamix you will need to use the tamper & if you are using a food processor you will have to scrape down the sides of the container several times along the way). Serve immediately & garnish with fresh mint OR try blending the mint right into the nice cream. Nice cream stores great in the freezer in a tupperware dish–just thaw out 30 minutes before eating. This is MANGO-LICIOUS … enjoy!
This cheese dip is great on any & everything! Use it with veggie sticks, sliced apples, as a sandwich spread, a pizza cheese, thin it out for a yummy salad dressing, or drizzle over nachos. Ok … now I’m hungry!
Simple Cheeze Dip
1 cup cashews or macadamia nuts
1/2 cup water
1-2 Tbs yellow onion
2 tsp nutritional yeast
1/2 tsp apple cider vinegar
1/2 tsp sea salt
Place all ingredients in a high speed blender or food processor & blend until smooth & creamy. Scoop out into a bowl & eat up!
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It’s so important that we share the vegan lifestyle with others, don’t you think? Reaching one person at a time is how we make a difference. Think of the impact we could have by reaching thousands of people all over the country & world. WOW! Showing people that vegan food is delicious and satisfying is a win win, and TV is an incredible place to spread that message … join me in supporting Vegan Mashup Season 2!
Don’t know what Vegan Mashup is? Well, it’s an amazing cooking show produced by Delicious TV & it shares ALL vegan recipes. Season 1 has aired over 6000 times across the country on PBS & will continue to air for another year. If you haven’t had the pleasure of seeing it yet, you can view the entire season here for only $3.99! There are 3 regular chefs on the show–Miyoko Schinner, Terry Hope Romero & Toni Fiore–and some guest chefs too, including yours truly. 🙂 It’s such an honor to be a part of this RAWsome show. I hope you will tune in & support Season 2. I make a rawmazing beet ravioli on Season 2!
Please help support Vegan Mashup Season 2 & give a few dollars! We need to help spread the vegan love!
It’s so easy to make your own toothpaste (& toiletries & household items in general) with simple wholesome ingredients. I recently made some toothpaste & it’s a huge hit in our household … it tastes great & leaves your teeth feeling super clean. Here’s the simple recipe:
Sweet Orange Toothpaste
3/4 cup coconut oil
3 Tbs baking soda
6-10 drops of sweet orange essential oil (or to taste) / or peppermint or any oil you love
10 drops of liquid stevia (or to taste) / or 2-3 packets of stevia powder
Place all ingredients in a food processor & blend until well combined. Scoop out into a bowl or dish & keep in your bathroom. Use as you would typical toothpaste. YUMMMMM!
Here’s a rawlicious warming soup for you to enjoy this weekend! So easy & sooooo tasty! It’s fine to warm it up on the stovetop — just stir over medium low heat until warm to touch. YUMMMM!
Coconut Curry Soup – Serves 4
Meat & water from 1 baby thai coconut (alternative=1.5-2 cups water & 1 cup shredded coconut)
1 cup corn
½ red pepper
1 handful cilantro
1 medjool date, pitted
1 stalk celery
1 tsp cumin
½ tsp turmeric
½ tsp curry powder
1 tsp sea salt
1 cup hot water
Place all ingredients in a blender & blend until smooth. Top with garnish items & serve.
½ red pepper, diced
1 handful cilantro, diced (I used pea shoots here)
1 Tbs dulse or kelp flakes
PERFECT for SUPERBOWL SUNDAY! 🙂
Taco Salad – makes 4 Servings
1 cup walnuts
5-6 sundried tomatoes, soaked 1-2 hours
1 clove garlic
1 Tbs cumin
1 tsp coriander
1/2 tsp chili powder
pinch or two sea salt
Blend ingredients together in a food processor until it looks like taco meat. Place in the center of a platter & surround with salad toppings.
1 head green or red leaf lettuce, shredded
2 tomatoes, diced
1-2 ears or corn, corn removed (or 1 cup thawed frozen corn)
¼ cup of diced onion
1 avocado, diced
1/2 red pepper, diced
½ lemon or lime juiced
Surround taco meat with shredded lettuce & top with remaining salad ingredients. (Or top with your favorite salsa & guac recipes).
1 cup cashews
1 1/4 cups of water
a small handful cilantro
zest from 1 lime
juice from 1 lime
1 clove garlic
1/2 tsp sea salt
Blend everything in a high speed until smooth & creamy. Pour into a 16 oz jar. Drizzle some over top of the salad & save the rest for later. Store in refrigerator.