Raw Vegan Naan

coconut naan raw bread

-coconut flour
-flax seed flour
-coconut or olive oil (optional)
-water
-garlic (for garlic naan)
-onion (for garlic naan, optional)
-fresh parsley (garnish)
-black pepper
-salt (optional)
-spices of your choice (optional)

 

🌺Mix coconut and flax seed flour together. Add enough water to create a dough with fluffy and thick consistency.

🌺Add coconut or olive oil (optional) and mix well. Let the dough sit for 15 minutes.

🌺Spread the dough on a dehydrator sheet making sure not to spread it too thinly.

🌺Top the naan with herbs and spices of your choice or keep it plain.

🌺For garlic naan, add fresh parsley, black pepper, salt (optional), and chopped garlic and onion on top of the naan. Drizzle olive oil on top (optional).

🌺Dehydrate the naan at 113°F for about 10 hours and turn it around for another 2 hours or until you achieve a desired texture. Dehydration and flipping times will vary depending on the kind of dehydrator you have.

🌺Eat the naan with any toppings, sauces, or dips but tahini, salsa, and pesto go extremely well with this bread. You can also break the naan into chips or use it as a pizza crust. Enjoy! πŸ™ŒπŸŽΆπŸ’“

 

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Raw Vegan Falafel

falafel

🌻dried chickpeas
🌻onion
🌻garlic
🌻fresh parsley
🌻fresh cilantro
🌻lemon or lime juice
🌻apple cider vinegar
🌻olive oil (optional)
🌻cumin
🌻turmeric
🌻cayenne pepper
🌻curry powder
🌻dried oregano
🌻black pepper
🌻flax seed powder (optional)
🌻salt (optional)

 

✨Soak dried chickpeas in water overnight (about 12 hours in the fridge).

✨In a food processor, add soaked and rinsed chickpeas and all the other ingredients. Add a bit of water if needed to help with consistency and blending.

✨Process the ingredients until the consistency is fine but not puree-like.

✨Shape the mixture into small balls using your hands or two spoons.

✨Dehydrate the falafel at 113°C for about 7 hours or until the crust is crispy but the falafel is still moist inside.

✨Enjoy falafel on their own, with your favorite salad, or in a green leaf wrap. Excellent sauces that go well with falafel are tahini (or a spicy version with green chili pepper and ginger), cashew cucumber dill sauce or even guacamole! πŸ˜˜βš‘πŸ™ŒπŸ’«

Introducing “Raw Magic Around the Globe: Simple Raw Vegan International Food Recipes”

Boundless Raw Magic Book 254

Do you want to introduce more raw food into your diet but do not want to give up Indian, Mexican, or Ethiopian food so yummy that you even dream about it? I am 🌸happy to introduce to you my new book full of simple raw vegan recipes in which I recreate some of my favorite dishes around the world.  Now you can enjoy all the delicious flavors around the globe and improve your health too! Today and for the following two days, you can download the ebook on Amazon for ✨free✨ here:

Raw Magic Around the Globe: Simple Raw Vegan International Food Recipes

If youΒ like the book and would like to support me, here is the link where you can donate any amount that you feel the book is worth to you:

Thank you for donating! Β 

Wishing you vibrant health and lots of love and light!Β πŸ’«πŸ’œπŸ’•

Raw Vegan Baklava

IMG_20170612_123937

Crust (3 layers):

– ripe bananas
– coconut oil
– vanilla extract or powder
– cinnamon

Filling:

– walnuts, soaked
– dates, soaked (keep date water for the syrup) or date paste
– cinnamon
– clove (optional)
-sea salt

Pour-over Syrup:

– lemon juice
– date water or date paste dissolved in water

Blend bananas, coconut oil, cinnamon, and vanilla together and pour the batter on dehydrator sheets.

Shape the batter into a desired shape making sure that it is not too thin. Make three shapes for three baklava layers.

Dehydrate the layers at 113F for about 10 hours or until the layers are easily peeled off.

To make the filling, combine soaked walnuts with soaked dates (or date paste) and cinnamon (use twice as much walnuts as dates by volume) and pulse in a blender or food processor until the walnuts are finely chopped.

Place the first baklava layer on the bottom of a pie pan.

Add half of the filling you made and spread evenly.

Place the second layer on top and add rest of the filling.

Cover the filling with the last layer.

Cut the baklava into smaller pieces resembling diamonds.

Make the pour-over syrup by combining lemon juice with date water (or dissolve date paste in lemon juice and water). Pour the syrup over the pre-cut baklava.
Pour as much of the syrup as the baklava can absorb.

Enjoy at room temperature or chilled in the fridge. The longer the baklava stays in the fridge, the more its flavors will develop.

This is my parents’s favorite raw vegan dessert recipe! I don’t blame them – it’s yummy, richly sweet, and extremely satisfying. πŸ‘ŒπŸ˜‹πŸ’—πŸ’—πŸ’—

Raw Vegan Stuffed Mushrooms with Spicy Red Pepper and Eggplant (Ajvar) Sauce

IMG_20170604_185903

Stuffing:

– eggplant
– red bell pepper
– apple cider vinegar
– lemon juice
– fresh parsley
– garlic
– fresh jalapeno pepper and/or cayenne powder
– paprika
– sea salt
– onions or onion greens (optional)
– olive oil

Other Ingredients:

– mini portobello mushrooms (or any other kind and size you like)

– garnish such as olives, oregano, rosemary, and thyme

 

Cut eggplant into circles of medium thickness and soak in water with sea salt for about 1 hour.

Dehydrate the eggplant, red bell peppers, and whole mushrooms (peppers and mushrooms can also be used fresh) for 3 – 4 hours at 113F in the dehydrator.

Once dehydrated, cut up the eggplant and red bell peppers into smaller pieces and combine with all the other ingredients in a blender.

Blend until you reach a creamy consistency.

Remove stems from the mushrooms and stuff them with the Ajvar sauce.

That’s it – a filling meal on its own! πŸ˜‹πŸŒ·πŸŒžπŸ’šπŸžπŸŒ±

Raw Vegan Grandma’s Apple Pie

IMG_20170531_122144

Crust:

– walnuts, soaked and finely crushed

– dates

– coconut oil (optional)

– vanilla extract or powder (optional)

Filling:

– apples (your favorite kind), shredded

– dates

– apple cider vinegar

– lemon juice

– sea salt

– cinnamon

 

Combine coconut oil, walnuts, dates, and vanilla together and pulse the mixture in your blender or food processor. When you are satisfied with the consistency, cover the bottom of a pie pan with the mixture and press down with a spoon or your fingers (about half a thumbnail thickness). Set aside.

Process dates with apple cider vinegar, lemon, sea salt, and cinnamon until you have a dough-like paste.

Add finely chopped or shredded apples to the date paste and mix well.

Pour the apple/date mixture over the crust and spread to desired thickness.

Garnish with raisins or any other dried fruit.

Serve right away, freeze for 1 hour, or dehydrate at 113F for 1-2 hours if you prefer the pie warm.

Easy breezy raw vegan comfort food! πŸ‘ŒπŸŽπŸ’šπŸŒ»πŸ’πŸ’žπŸπŸŒˆπŸ‘’πŸŽΆ