Raw Vegan Turkish Delights

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– pitted whole dates
– tahini
– coconut flakes
– cacao powder and/or cacao nibs
– banana (optional)

Stuff whole dates with a bit of tahini. Blend Tahiti with cacao powder and/or banana for more chocolaty sweet taste.

Add coconut flakes and cacao nibs on top.

You can also add a slice of banana on top if you’d like.

Simple, easy, oh-so-sweet, and incredibly tasty – enjoy!!! πŸŒžπŸžπŸ˜„πŸŒΉπŸŒΈ

Raw Vegan Chilaquiles Verdes

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Tortillas/Tostadas:

– zucchini
– yellow bell pepper
– flex seeds, soaked
– lime juice
– turmeric
– cumin
– cayenne or jalapeno pepper (optional)
– sea salt
– olive oil (optional)

Soak flax seeds for about 1 – 2 hours.

Blend all the ingredients together except flax seeds.

Mix in soaked flax seeds for a coarser texture or blend in the flex seeds with other ingredients for a smoother texture.

Pour the mixture on a dehydrator sheet and dehydrate for 8 – 10 hours at 113F.

Salsa Verde:

– green chile (such as jalapeno, serrano, verde, pablano)
– cumin
– onion
– garlic
– lime juice
– cilantro, fresh
– tomatillos
– sea salt
– oregano, fresh or dried
– raw pumpkin seeds, soaked, preferably sprouted (optional)
– green bell peppers (optional)
– cayenne or black pepper (optional)
– olive oil (optional)

Blend all the ingredients together until the consistency is slightly chunky.

Preparation:

Break dehydrated tortillas into smaller pieces and pour salsa verde over them. Add cilantro, radish pieces, or even avocado chunks on top.

 

I had this amazing dish for the first time in Mexico City. I fell in love with it immediately and have recently decided that I have to create a raw vegan version. This hits the spot! πŸ™ŒπŸ’•

Raw Vegan Baklava

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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 Mango Lassi

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Ingredients:

– ripe mango
– coconut milk
– soaked dates or date paste
– lemon juice
– cinnamon powder
– clove powder
– cardamom seeds

Blend dates, coconut milk, lemon juice, and spices until the dates are dissolved.

Add mango chunks and blend until smooth.

This drink is such a fragrant, uplifting treat – you have to try it! πŸ˜‹πŸ’œπŸ’šπŸ’›

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

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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

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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

 

Raw Vegan Heart-Opening Coconut Cookies

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Something to cheer you up for today! πŸ™ŒπŸŽ€πŸŽͺπŸŽ·πŸ’›

Ingredients:

– coconut pulp
– dates
– coconut oil

Flavors:

– cacao powder
– cinnamon
– vanilla powder or extract
– lime juice

Preparation:

Soak dried coconut flakes in water overnight.

Blend the soaked flakes and take out the coconut milk (you can use the milk for tea, chia pudding, coffee, and in many other ways).

Mix the coconut pulp with coconut oil and soaked processed dates until the mixture has a dough consistency.

Add cacao powder, or cinnamon, or vanilla, or lime juice and mix it in well.

Shape the mixture in the form of a heart.

You can eat the cookies right away or you can freeze them to solidify them more or you can dehydrate them for about 7 hours at 113F. I prefer to dehydrate them because they have the perfect consistency and are solid at room temperature.

So simple but so tasty! πŸ˜†πŸŒŸπŸŽ‰

Raw Vegan Mango Sticky Chia Dessert

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Thai Mango Sticky Rice dessert is one of my favorites and I decided to create a raw vegan version of it that is as delicious and easy to make too! πŸ‘ŒπŸ’•

Ingredients:

– chia seeds
– coconut milk (preferably home-made)
– dates
– cinnamon (optional)
– vanilla powder or extract (optional)
– ripe mango

Preparation:

Blend or dissolve dates in coconut milk to sweeten it.

Soak chia seeds for 2-4 hours in sweetened coconut milk with cinnamon and vanilla.

Place a desired amount of sticky chia on a plate and add ripe mango slices on top.

Garnish with fresh mint, sesame seeds, cinnamon or any other garnish of your choice.

This delightful dessert is such a treat! πŸ’œ

Mother’s Day Raw Vegan Key Lime Pie

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Happy Mother’s Day!!!

Filling:

– soaked coconut flakes
– small avocado
– coconut oil
– bananas
– lime juice
– raw coconut nectar or date juice (optional)

Blend all ingredients together until you have a desired consistency (you can add water if necessary). Add more bananas, coconut oil, and lime juice to taste.

Crust:

– soaked pecans
– dates
– cinnamon
– vanilla powder or extract

Blend or process all ingredients together until you are satisfied with the taste and crunchiness.

Assembly:

Line a pie pan with the crust. Pour in the filling and decorate the pie with toppings of your choice. I used figs to decorate my pie. Yum! Freeze the pie for about 4 hours and garnish. I garnished my pie with fresh mint and raw coconut nectar. Enjoy!

key lie pie slice

Finger-licking Raw Vegan Chili

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Here is the delicious rawΒ veganΒ chiliΒ recipeΒ from a feast we had for Cinco de Mayo!

Filling

Chop up mushrooms, tomatoes, celery, bell peppers, zucchini, carrots (you can also grate them) and any other veggie you like.

Sauce

Blend together tomatoes, celery, bell peppers, carrots, onion, garlic, miso, sea salt, cayenne, paprika, cumin, curry powder, basil, cilantro, rosemary, thyme, and lime juice.

Mix the sauce with the filling and add toppings if you like.

Topping

Add any herb you like, preferably fresh (I added lemon balm and marjoram).

Enjoy!