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#raw vegan recipe
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Walking into Whole foods to get some fresh horseradish root to make homemade horseradish sauce.
January 2023
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therawadvantage · 1 year
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Italienische Spaghetti in veganer Paprika-Sahne-Sauce garniert mit gerösteten Cashewkernen & Thymian.
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everyveganrecipe · 1 year
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No-Bake Lemon Strawberry Cheesecake Bars Recipe These Raw Vegan 🍋 Lemon 🍓 Strawberry Cheesecake Bars are so easy to make! They're dense and creamy, with sweet strawberries and super tart lemon!
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catholicide · 5 months
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i could cook salmon if i wanted to. (<- clueless)
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threewaysdivided · 6 months
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Chocolate Sapote Pie
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Hey 3WD, why are you making a vegan, gluten-free, no-processed-sugar dessert?  Well, you see, I have friends with many, many allergies and felt like a challenge.
This recipe is an experiment with Black Sapote (also called Chocolate Pudding Fruit) – a seasonal persimmon relative that’s high in Vitamin C and has a pudding-like flesh with mild chocolate and caramel notes.  While limited availability of Sapotes means it’s not as accessible as something like Chocolate Avocado Pie, it’s a fun thing to play with if you like poking around with the weird fruit section of produce markets (as a bonus, Black Sapotes were selling for $1-2 per fruit both times I visited).
Let's get cooking:
Kitchen equipment
Blender/food processor
Beaters (hand-crank or electric)
20cm (8 inch) springform cake tin
Baking/ Greaseproof paper
Fridge & Oven
Fine mesh sieve (or tea strainer)
Mixing bowls, spatula, knives, spoons etc.
Prep-time
Bench work: approx. 40 minutes
Oven time: approx. 30 minutes
Cooling time: approx. 2-3 hours (minimum)
Coconut cream chill time:  12 hours (minimum)*
*Coconut cream needs to be refrigerated for 12 hours in order to separate properly before whipping.  Put your cream in the fridge the night before.
Ingredients
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Pie crust
300g (10.5 Oz) pecans
4 large medjool dates (seeds removed, roughly chopped)
1 tsp salt
4 tbsp (approx. 60g/ 2 Oz) margarine, melted
Filling
2 large, ripe Black Sapotes*
1/2 cup (125mL) cocoa powder
4 large medjool dates (seeds removed, roughly chopped)
1/2 tsp salt
1 tsp espresso powder
1 tsp vanilla extract
*Black Sapotes are ripe when the skin has darkened to a dull green-brown and the fruit is very soft to the touch (it will look and feel over-ripe).
Topping
One 400mL (13.5 Fl Oz) can high-quality full-fat coconut cream*
1/2 tsp salt
1 tsp vanilla extract
Approx. 80g (3 Oz) pecans, toasted** and crumbled
Cocoa powder for dusting
*Use a premium quality coconut cream – the difference in price is very small and cheaper creams may not separate properly, which will stop them from whipping up. **Toast pecans by baking in a preheated 140°C/248°F (fan forced) oven for 15-30 minutes until done to your liking. 
Instructions
Pie crust (Inspiration recipe)
Preheat oven to 180°C/350°F (fan forced).
Line the base and sides of the spring form pan with baking paper.  (Try to minimise wrinkles/folds in the paper lining – this will make it easier to remove the crust later.)
Place chopped dates, pecans and salt into a blender.  Blend until the mixture has the texture of breadcrumbs/ almond meal.
Stream in melted margarine and blend until completely combined (crumbs should stick together when pressed)
Press mixture into a firm, even layer across the base and up the sides of the spring form tin, using clean hands or the back of a spoon to smooth down.
Bake for 10-12 minutes or until the crust begins to brown.  (Watch closely after the 8-minute mark to prevent burning).
Remove from oven. If the crust has puffed up, press back down using the back of a spoon. (Tip: use a toothpick or fork to gently pop any large air-pockets in the base.)
Cool on a wire rack or heat-safe cutting board until the crust reaches room temperature.
Filling (Inspiration recipe)
Preheat oven to 180°C/350°F (fan forced).
Cut open the Black Sapotes.  Remove the seeds and scoop/scrape the flesh out with a spoon. (Note: because Black Sapote skin is very thin and soft when ripe, it cannot be traditionally peeled.)
Transfer one quarter of the fruit flesh to a blender, along with the chopped dates.  Process until completely smooth.
Transfer the sweetened sapote mixture into a bowl alongside the remaining sapote flesh.  Mix until completely combined (use your spoon or spatula to break down any lumps or fibers in the fruit flesh).
Fold in the cocoa powder, expresso powder, vanilla and salt until completely combined.  Taste for flavouring and adjust with more cocoa/vanilla/espresso/salt as desired.  (Note:  adding cocoa will increase the bitterness of the filling alongside the chocolate-y flavour.  This can be hard to counteract without adding sugar or blending in more dates so be careful how much you add at once.)
Transfer filling into your pre-prepared pecan crust.  Smooth the top with a spoon or spatula.
Bake for 20 minutes or until the filling is lightly firm to the touch.
Cool completely on a wire rack or heat-safe cutting board, then cover and transfer to the fridge until chilled through.
Cream Topping (Inspiration recipe)
Chill coconut cream for at least 12 hours.
Remove coconut cream from the fridge (Note:  DO NOT Shake).
Use a spoon to scoop out the thick cream that has risen to the top, leaving the watery parts behind.  (The more water is in your cream, the less firmly it will whip).  Transfer the thick cream to a bowl.  (Tip: have an extra jar of chilled cream on hand in case the cream yield from the first tin is low)
Add the vanilla and salt to the cream. Stir through, then taste test and adjust the vanilla/salt as needed. (Note: Like with plain dairy cream, this should taste more neutral than sweet).
Beat your cream, starting on a slow speed.  Gradually increase speed until whipped to thick, semi-stiff peaks. (Tip: if your cream is very soft to start with, try covering and chilling in the refrigerator to help it firm up.)
Remove the chilled sapote tart from the spring form pan. (Optional:  If the sides of your pecan crust are much taller than your filling, you can use a pair of clean, sharp kitchen scissors to trim it down.  Use a clean hand to shield the pie filling from any falling crust-crumbs).
Spoon the whipped cream onto the sapote filling, using the back of the spoon to make decorative swirls.  (Optional: use a piping bag with a decorative nozzle for a fancier top).
Sprinkle the cream with crumbled pecans.  Dust with cocoa powder using a fine sieve or tea-strainer.  (Note: Add the nuts first - otherwise the cocoa powder will prevent them from sticking to the cream, causing them to roll everywhere when the pie is cut).
Return to the fridge until the coconut cream is completely chilled.
Serve.
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comfortspringstation · 9 months
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Raw Summer Corn Salad
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the-iron-duck93 · 1 year
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sidewalkchemistry · 2 years
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1stlovemegently · 4 months
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Wonderful meal to Start your Morning.
While my fiance and I take time to find ourselves in separation. He has encouraged me to eat more of a Raw Vegan. Coming from a Man who I would call Omnivore and me Vegan at home and when I eat out Vegetarian at best.
He enjoyed this meal when I saw him the other week when we met up, he said the sauces tasted like a sauce from Arby's (it had been watered down in a meal prep kit more on this below on how to store this meal)
I was actually surprised at how full I was. I haven't eaten meat in 14 years but that doesn't mean I've eaten the healthiest but I get healthier each year and learn more about health (along with my fiancé, who encouraged me to bring any dairy products home as I've been Vegan many times) not only was I full I loved the taste of it. I'm a huge fan of tomatoes.
Even though my Sid Vicious and I are separated he's made a point to tell me not to eat anything with White Bread, Wheat, Rice and what can I say but he is right I bought Dave's Killer Bread my favorite bread but I did feel more tired the rest of the week
More onto this Recipe
I used 1 or 2 Zucchinis and spiralled them. Then pinched them so it is easier to eat.
The sauce is
Handful of cherry tomatoes
A few spoon fulls of Sun Dried Tomatoes
Add in some fresh herbs like Basil, Cilontro, Spinach
No cooking just blend it all right up. Also if you want it more creamy you can add Tofu if someone does not have a Soy Allergy or Soaked or Unsoaked Cashews&Pine Nuts blended with Tomatos into a creamy paste add more tomatoes as they have natural amount of Water in them that includes nutritions. Or even better if you own a juicer to juice tomatoes and use the Juice to blend with the Cashews and Pine Nuts first. Then add Cherry Tomatoes, Sun Dried and herbs adding Spinach will add extra Protein to this meal there is Calcium in Spinach as well in the Cashews and Pine Nuts the Tomatos are loaded with Vitamin C, if not more than a Orange
Notes
Taking this meal on the go.
Do not pour the sauce on top or in the zucchini noodles store in a separate container and drain water from Zucchini noodles.
You can also use Cucumbers and April them or a mix of the both.
Adding in more vegetables like Red Peppers to the sauce or small amounts of carrots to not over power
Soak Walnuts overnight to as a crumble.
If you're new to Raw Veganism, or Veganism, Vegetarianism, looking to Add more Fresh Vegetables, Nuts, Seeds, Fruits into your diet I hope this has reached you. This is a easy recipe that can be done early in the morning I would suggest Unless you feel sick as in you need to drink water or eat something to drink Juice in the morning.
If you have a Blender blend vegetables and then strain the pulp/fiber. Drinking Vegetables Juice, Ginger Shots, and small amounts of Fruit Juice first thing you start your Day, Afternoon, Night whichever you get your little or a lot of sleep will help with the Nutrition going straight into your blood stream and system. This is also why we want to avoid too much fruit as the sugar goes straight to your blood stream as well.
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morethansalad · 1 year
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What Makes A Dish Delectable? (Demonstration in How to Construct Salads You'll Actually Crave) | Notes from an Amateur Gastronomist
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sunkissed-abs · 2 years
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