Raw Vegan Magic Chocolate

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Ingredients:

ripe banana

coconut oil

cacao butter (optional)

sea salt (optional)

spices such as cayenne, cinnamon, clove, ginger, and turmeric if you like spicy chocolateπŸ”₯; herbs such as peppermint; orange peel or other dried fruit πŸ“ (optional)

 

Preparation:

Blend until creamy and smooth and serve at room temperature or freeze for a solid chocolate consistency.

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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 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±