2 Cups Almonds
8 Cups Water
1/2 Cup Honey or Agave Nectar
1/4 cup cocoa powder
1/2 teaspoon cinnamon
1 Tablespoon Vanilla
Step 1: Soak the almonds overnight in a bowl of water.
Step 2: Drain the almonds and place in a blender with four cups of water. Blend for three to four minutes.
Step 3: Strain almond mixture through nylon hose or cheese cloth into a pitcher. You will have almond pulp left, as shown below, which can be used in other vegetarian recipes.
Step 4: Pour 4 more cups of water into the blender, along with the honey or agave nectar, the vanilla, cocoa, cinnamon and the salt. Add the strained almond mixture. This should fill your blender to near capacity, so blend on the lowest speed in order to avoid overflow.
Step 5: Once the ingredients are thoroughly combined, your almond milk is ready to be refrigerated.
Raw Tortilla Chips
4 cups frozen, uncooked corn
1 Tbsp plus 1 tsp lime juice
2.5 Tbsp olive oil
3/4 cup chopped red onion
2 tsp salt
1 3/4 cup ground flax seed
2 tsp chili powder
1 Tbsp cumin
1 clove garlic
Pinch cayenne pepper
Read More http://nutritiondata.self.com/facts/recipe/1815572/2#ixzz12HlpgeBf
Step 1. Combine all ingredients, except for 1 1/2 teaspoons of the salt, in a food processor and process until smooth.
Step 2. Divide recipe into four, then spread on four teflex dehydrator sheets, about 1/8 inch thick.
Step 3. Dehydrate for 30 minutes to an hour, then score to desired shape with a knife and sprinkle with remaining salt.
Step 4. Dehydrate for 12 to 24 more hours, then turn dehydrator trays upside-down, peel off teflex from the hardened batter, then dehydrate on the chips on screen trays for 12 more hours, or until crispy.
Step 5. Remove from trays and break at score marks.
Vegan Nacho "Cheese" Sauce
2 cups cashews
1 cup water
1/3 cup red bell pepper, with ribs and seeds removed, then diced
2 1/2 tablespoons onion, diced
2 tablespoons fresh cilantro
1 clove garlic
1 teaspoon soy sauce or nama shoyu
1/4 sea salt
1/3 to 1 whole red jalapeno, depending on how hot you want it
1 teaspoon nutritional yeast
Place all ingredients in a Vitamix or other powerful blender and combine until smooth.
Wheat Sprout Ceviche
1 cup chopped carrots
1 cup chopped peeled cucumbers
The juice of 5 limes
1/2 cup chopped green onion tops
1/4 cup chopped jalapenos
1 vegetarian bouillon cube
1/2 cup chopped cilantro
1 cup chopped tomatoes
3 cups wheat sprouts
1/2 tsp salt
Read More http://nutritiondata.self.com/facts/recipe/1816130/2#ixzz12IetBoIP
Step 1. Squeeze lime juice into a small sauce pan. Add bouillon cube. Heat until cube is melted.
Step 2. Combine all other ingredients in a bowl, then pour in lime juice mixture.
Step 3. Stir until all ingredients are coated, then marinate in refrigerator for two or more hours.
Serve with tortilla chips.
2 packages 15 bean soup
2 cloves garlic, finely chopped
2 teaspoons salt
Pepper to taste
2 fresh tomatoes, diced
1 bunch cilantro, chopped
2 avocados, diced
Step 1: The night before you plan on making this, place the beans in a large bowl full of water and leave to soak overnight. This makes the beans a bit easier to digest, if you know what I mean.
Step 2: In the morning, drain and rinse the beans, then place them in a crock pot along with the garlic and fill the crock pot with water to 1 inch from the top. Turn the crockpot on high and cook for about six hours or longer, until the beans are soft and tender. You may need to add water periodically.
Step 3: There will be a seasoning packet in your bean bag. Throw it away. It has artificial ingredients and food additives that are hard to say. You don’t need that. Just add the salt and pepper and stir. Your beans are now ready to serve. Garnish with chopped tomatoes, cilantro and avocados. My kids love to crumble tortilla chips on top!
1/2 cup raisins
3/4 tsp salt
4 cups wheat sprouts
Step 1. Combine all ingredients in a food processor until a dough ball is formed.
Step 2. Grease hands, then form dough into an 8“x4“x1” loaf and place on a greased cookie sheet
Step 3. Bake at 225 degrees F for 3 hours. When finished the outside of the loaf will be light-colored and hard, and the inside will be moist and muffin-like.
For information on how to sprout wheat, see the following link…
Raw Vegan Lime "Cheese" Cake
Ingredients for the crust:
2 cups raw macadamia nuts
1 cup shredded, unsweetened dry coconut
1 tablespoon lemon or lime zest
2 tablespoons fresh lemon or lime juice
2 teaspoons vanilla
1 teaspoon sea salt
4 packets stevia or 4 teaspoons sugar
2 tablespoons agave nectar
1 tablespoon sesame oil or vegetable oil
Ingredients for the filling:
1 1/2 cups cashews, soaked for at least one hour
1/4 cup + 2 tablespoons lemon or lime juice
1/4 cup + 2 tablespoons agave nectar
1/4 cup + 2 tablespoons coconut oil, melted
1/4 cup water
1 teaspoon vanilla
1/4 teaspoon nutritional yeast
1/4 teaspoon sea salt
2 tablespoons lemon or lime zest
Directions for the crust:
Pulse these ingredients in a food processor until well combined, but still a bit chunky. Make sure not to over process or the nuts will become oily.
Line a tart pan or pie plate with plastic wrap, then press this mixture into the pan. Place in the freezer to chill until firm.
Directions for the filling:
Blend all of the ingredients in a Vitamix until smooth, spread into the crust, and place in the freezer to chill until firm. Store in the freezer until about 20 minutes before serving. Remove the pie from the pan by lifting up the plastic wrap and set on a pretty plate. (It’s easier to cut this way.)
P.S. If you would like to make a fruit topping for this, blend up some blueberries or strawberries with agave nectar in a blender, add fresh blueberries or cut-up strawberries to this mixture and chill. Pour it over a slice right before serving. It is DELICIOUS served this way!
Raw Chocolate Hazelnut Tart
For the crust:
2 cups raw chocolate cookie crumbs (see recipe here....http://www.keyingredient.com/recipes/2386010/raw-chocolate-cookie-crumbs/
1/2 cup coconut oil, melted
For the filling:
1 cup + 2 Tbsp cocoa
1/2 cup + 2 Tbsp agave nectar
1 1/2 cups raw cashews, soaked
1/4 tsp sea salt
1/2 tsp vanilla
1/2 cup coconut oil, melted
1/2 cup + 2 Tbsp water
3/4 teaspoon hazelnut or almond extract
For the crust,stir raw chocolate cookie crumbs and coconut oil together until well mixed.
Press into a pie plate lined with plastic wrap and chill in the freezer for at least one hour.
For the filling, combine all ingredients in a Vita-Mix blender until very smooth, scaping down the sides as necessary. Spoon into pie crust and chill in the freezer overnight. Leave out on the counter one half to one hour before serving.
For crust nutrition data. go here… http://nutritiondata.self.com/facts/recipe/1816414/2
For filling nutrition data. go here…
Raw Chocolate Cookie Crumbs
4 cups cocoa powder
1 cup agave nectar
4 cups oat flour
1 1/2 tsp salt
1 cup maple syrup
1 1/2 tsp vanilla
3 Tbsp coconut oil, melted
Step 1. Mix all dry ingredients.
Step 2. Add in wet ingredients and mix well with hands, crumbling into small pieces, no larger than 1/2 inch balls.
Step 3. Dehydrate in dehydrator trays for three days.
Step 4. Transfer crumbs to food processor and process until the crumbs are no larger than 1/4 inch balls.
Store in freezer until ready for use in pie crusts and other raw confections.
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