Creamy Raw Vegan Jicama Chik’n Caesar Salad

Creamy Raw Vegan Jicama Chik’n Caesar salad

Ok now THIS is a game changer.  Moist and slightly chewy strips of Jicama smothered in creamy, savory Caesar dressing so closely resemble the flavor and texture of the Caesar salad you may remember that you will be shocked.  Shocked and a little swept away.  This is so simple too!

This delight would not be Possible if not for Stefanie Weiss, a dear friend and inspriation, who introduced me to the method of transforming Jicama into tender, moist morsels.

Jicama Chik’n: 

Ingredients

  • 1 large Jicama Peeled and chopped into fry like chunks
  • 1-2 tablespoons aminos of choice (I used Coconut Aminos)

Directions:

Marinade the Jicama with the aminos over night then dehydrate on 105° for 10 hours or 110° for 8 hours

Jicama Chik”n
Caesar Salad:

Ingredients

  • 2 – 3 heads romaine lettuce
  • 1 large cucumber peeled and sliced
Raw vegan creamy Caesar
Raw Vegan Caesar Dressing

 

Ingredients

  • 1/2 cup raw cashews
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • 1 tsp mustard powder or 1 teaspoons of raw stoneground mustard
  • 1/2 teaspoon garlic powder
  • 1 small garlic clove (you can add another if you like it super potent)
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons aminos of choice
  • 2 teaspoons capers
  • 1 teaspoon sweetener of choice (if needed)
  • 1/2 teaspoon fine grain sea salt and pepper, or to taste
  • 1/2 small zucchini chopped and added as needed for consistency

Directions

Add everything but the chopped zucchini to your blender.

Blend, adding chunks of zucchini until you get the right consistency.  I.e. Creamy and amazing.

Create your masterpiece! 

Arrange the cucumber slices atop a bed of Romaine, sprinkle the Jicama Chick’n on top and drown in creamy caesar.  May your taste buds be blessed with a dance of sheer joy and indulgence.

Raw Vegan Caesar Dressing

    Raw vegan creamy Caesar

Raw Vegan Caesar Dressing

 So you’ve given it all up. Parmesan cheese, creamy, rich and gooey dressings.

But then there’s this and when I say it’s creamy I really really mean it.

Drown  a few heads of Romain lettuce and some Raw Jicama Chick’n with this heaven and you’ll be whisked away!

 Ingredients

1/2 cup raw cashews

1/4 cup water

1 tablespoon lemon juice

1 tsp mustard powder or 1 teaspoons of raw stoneground mustard

1/2 teaspoon garlic powder

1 small garlic clove (you can add another if you like it super potent)

1 teaspoon apple cider vinegar

2 teaspoons aminos of choice

2 teaspoons capers

1 teaspoon sweetener of choice (if needed)

1/2 teaspoon fine grain sea salt and pepper, or to taste

1/2 small zucchini chopped and added as needed for consistency

Directions

Add everything but the chopped zucchini to your blender.

Blend, adding chunks of zucchini until you get the right consistency.  I.e. Creamy and amazing.

Spicy Raw Vegan Jackfruit Sliders with Creamy Coleslaw

Spicy Raw Vegan Jackfruit Sliders with Creamy Coleslaw
Portobello Slider Buns:

Ingredients:

  • 2 portobello mushrooms for each hungry mouth
  • a few dashes of aminos of choice (I used raw coconut)
  • a few dashes of liquid smoke (optional)
  • a few turns of fresh cracked pepper
  • a dusting of garlic powder

Directions:

Remove the stems, peel and douse each mushroom with the aminos, liquid smoke and spices.  Use a basting brush to work the mixture into the gills.

Place in the dehydrator (Click here for my choice of dehydrator) on 110° until tender but still dry on the outside.   In the meantime prepare the Jackfruit BBQ.

Portobello Slider Buns
Jackfruit BBQ

This recipe was heavily inspired by my dear friend Marina.  Here is a link to the original.  

Ingredients:

  • 5 dates
  • 1 mango, peeled and chopped
  • 1/2 tsp. thyme
  • 1 garlic clove, sliced
  • few slices of sweet onion (to taste) – optional
  • 8 grape tomatoes
  • 1 tablesoon of apple cider vinegar or a few squeezes of lemon.
  • handful of washed cilantro leaves
  • 1 – 1 1/2 teaspoons Smoked Paprika
  • a few dashes of liquid smoke
  • 3- 4 cups fresh jackfruit

Directions:

Blend all ingredients in a blender (I used a Vitamix) except the jackfuit until smooth.

Add the Jackfruit into the blender and pulse until roughly the consistency of Pulled pork.

Dehydrate along with the slider buns or until warm.

Creamy  raw vegan coleslaw:

Ingredients:

  • 1/2 small purple cabbage
  • 1/2 small green cabbage
  • 1 medium carrot
  • 1/2 medium red onion
  • Acid to taste/1-2 tablespoons (apple cider vinegar, coconut vinegar, lemon etc.)
  • Sweetener to taste/1-2 tablespoons (date syrup, maple syrup, agave, etc.)
  • Salt to taste/1-2 teaspoons
  • 1 cup or more Cashew Mayo (recipe below)

Directions:

Chop cabbage into manageable pieces and either shred or wet chop in the vitamix.  Click here for a video on this method.

Shred and slice the carrot and red onion (I also use the wet chop method for this).

Place the whole mixture into a nut milk bag, cheesecloth or other mesh bag, as pictured below, and squeeze all of the water out.  Alternately you can use a strainer.

Now make the Slaw!

Mix the slaw ingredients together in a large mixing bowl adjusting the Acid, Sweetener and Salt until you get the taste just right.

 

Putting it all together…

Place your slider bun, heft a massive scoop of Jackfruit BBQ, douse it in Slaw and top with the other lonely slider bun.

Grab a bath towel and dig in!

*Cashew Mayo: 

I double the batch so I have plenty as well as some left over for Raw Vegan BLTs 🙂

Ingredients:

  • 3/4 cup water
  • 1 cup raw cashews
  • 1 teaspoon Lemon juice
  • 1/4 teaspoon mustard powder
  • 1/4 teaspoon salt of choice
  • 1/2 small clove of garlic or 1/4 teaspoon garlic powder

Directions: 

Blend till smooth adding a little water if too thick.

 

 

 

Creamy Low Fat Mango Pepper Tahini Sauce

Mango pepper tahini sauce

Rich and Creamy Mango Pepper Tahini Sauce

This is creamy low fat mango pepper tahini sauce one of the most versatile and simple recipes to date.  Use as is for a sauce to blanket zucchini noodles or a macro bowl, use it as a dip for veggies or thin it out with a little water or fruit juice and use as a dressing.  Make it spicy or mild! uIt is as much like a blank canvas as Zucchini Noodles.

 Recently my son took me out to brunch and I stuffed this sauce along with some Salsa Fresca and a little Ghost pepper sauce into a jelly jar and took it to Ruby Tuesday’s for the salad bar and ate like a pig!
You can use fresh or frozen mango for this recipe depending on your preference.  If you have no coconut aminos and have to use another amino such as Bragg’s be sure to adjust the amount to allow for salt content.
Jade Rochelle Tornquist of The Rawsome Truth on Youtube and creator of the 25,000 member strong Raw Vegan Fruitarians 4 life facebook group not only approved she recreated it herself!
I hope you enjoy!
Serving Sizes:
Zucchini Pasta:
2 large bowls or 1 massive bowl
Dressing:
2-4 large salads
Dip:
8-12 1/4 cup size cups
Ingredients:
  • 1 mango
  • 1 bell pepper
  • 1/4 cup coconut aminos
  • 1/4 cup water
  • 1/4 cup raw unhulled sesame seeds
  • 1 tablespoon sweetener of choice or 2-3 dates
  • Juice of 1/2 of an orange (optional)
Add all to your Vitamix and blend until smooth and creamy. Pour over zucchini noodles, carrot noodles or your choice of veggies.

Raw Vegan Smoked Tomato Bisque

Rich and Colorful ~ Raw Vegan Smoked Tomato Bisque

This creation was one of those kinds that takes shape slowly, born of outside influences and developed into something rich and satisfying while being low in fat.

I’d say it began when my friend Stefanie Weiss posted a recipe for Raw Vegan Mushroom Taco Meat.  She recommended soaking sun dried tomatoes in fresh squeezed orange juice which imparts a sweet and sour acidic note that added well to the recipe.

Another inspiration came while shopping for store bought sun dried tomatoes as I hadn’t been able to replenish my supply of home made (Click here to learn how to make your own).  I came across a smoked variety, to which a friend who had accompanied me exclaimed that those were the only ones his wife will eat.

That is when the recipe took shape in an instant!  It would be Italian inspired with pine nuts, garlic and fresh cracked pepper.  It would be smoky, sweet and rich with all the right savory moves.  And it all began with a bomb…

I came up with the concept shortly after I became vegan and came across the concept of the water saute, which consequently led to low fat, then to the High Carb Low Fat way of eating, culminating in my current state of raw.   Why use just water or broth?  I mean why not add garlic, wine (if you so chose), spices, juices…. You get the picture.  So the flavor bomb was born and to this day it is my favorite way of preparing ingredients for a dish, especially when soaking is involved.

So I bring you my Smoked Tomato Bisque.  May is satisfy your soul 🙂

Serves one starving or two hungry vegans:

For the Flavor Bomb (prepare ahead):

  • 1/2 – 3/4 cup smoked sun dried tomatoes
  • 3-4 Medjool Dates
  • fresh squeezed orange juice to cover sun dried tomatoes
  • 1-2 Tablespoons Coconut Aminos
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • a few turns of cracked pepper

Add all of the ingredients into an appropriately sized container and cover with orange juice.  Let soak for at least 30 min though longer is better.

Be sure to chose ripe Heirloom Tomatoes for added depth of flavor.

Soup Ingredients:

  • 4 pints of cherry tomatoes
  • 1 large heirloom tomato
  • 1 stalk of celery cut into fourths
  • 1/4 cup of pine nuts
  • 1-3 scallions depending upon size
  • fresh basil to taste

Preparation:

Begin by adding 3 of the four pints of cherry tomatoes and the flavor bomb into a high speed blender such as a Vitamix, reserving the basil and the remaining pint of cherry tomatoes.

Blend on high until warm and creamy.

Add reserved pint of cherry tomatoes and basil, pulsing until chunky taking care not to over blend.  You want some texture.

Serve with Raw crackers or leaves of romaine.

 

Tear Free Raw Vegan Sushi

Tear Free Raw Vegan Sushi

Ahhhh Sushi!  It’s one of those foods that once you get the flavor wedged in your mouth the mere utterance of the word emits tears of joy from your mouth.  If it was never your thing then you just don’t get it but for those on the path to Raw Veganism you know just what I’m talking about.

Now this tear free version is not just for Raw Vegans, Nay Nay!  Anyone who has tried to approach the technique has shed at least one tear.  The rice too thick and pastey, the veggies to long or short, rolls too fat, too skinny…. Agh!  I get all twitchy thinking about it!

That was until my buddy Justin Lee put me on track.  Perusing my newsfeed I came across this.

 

And in my world the Tearless Sushi Roll was born.  It was genius!  Pick your ingredients, mix them in a bowl with some veggie rice and Pick it, Pack it, Roll it, slice it, Nosh it!

All of these ingredients are totally optional, this is what I used and it was out of this world!

For the filling:

  • 3/4 of a medium head of Cauliflower
  • 1 large Florida or 2 California Avocados (The Florida Variety is lower in fat)
  • 1 large or two smaller mangos
  • 1 large cucumber
  • 2 bell peppers
  • 2 Tablespoons of Nutritional Yeast (optional)
  • 1 Tablespoon of Chia Seeds (helps bind it all together)
  • 1-2 Tablespoons of Dulse flakes to taste

For Rolling:

  • Untoasted nori (if you aren’t a stickler you can just use roasted nori)

Fat Free Asian Dipping Sauce

1/4 cup your choice of Aminos or Namah Shoyu 
1/4 cup apple cider vinegar or Coconut Vinegar to taste
1/4 cup water
1-2 tablespoons grated ginger root
1-2 cloves of Garlic minced into a paste or 1/2 teaspoon garlic powder
1/2 teaspoon onion powder (optional)
1 tablespoon agave nectar, maple syrup, date sauce or sweetener of choice. 
Chili Powder, or crushed red chilies to taste (optional)
 
Directions:
Mix all ingredients together in a jar with a screw top lid and shake well.

Preparing the filling

Rice:  The method I use is the wet chop method in my Vitamix.  You simply, break up the head into roughly uniform florets, plop them in your blender and fill with water until they float.  Set the speed to max and pulse, check, pulse, check until you get the rice consistency.

Dice the rest of the veggies up into uniform shapes and toss it all together.

Now the next part can be a bit tricky though you can simply place a line of filling in and roll it up much like…a…uh…joint, cigarette, you get the picture.   But if you want to roll it like the pros grab a sushi mat and watch this video by Russell James – The Raw Chef.

I placed a nice healthy row of the filling about an inch from the edge.

Now this is where the no tears part comes along.  This is where I would lose it.  The rice would fall everywhere, filling ingredients dropping out of the end, sticking to mat, my blood pressure would rise, I’d re evaluate just whether or not I would ever be able to smile again.  But this time all I did was roll it up tight until I had approximately 9 rolls!

Slice and serve with the Raw Fat Free Asian Dipping Sauce and slip away into Sushi Fantasyland.

Raw Vegan Magic Mushroom Pasta Marinara

This is one of those recipes that changes everything, for me at least.  It’s a Frankenstein of the many I’ve come across on-line combined with my incessant tweaking and meddling  The marinaded mushrooms combined with the sweet marinara sauce both look and taste like magic settled on that bed of zucchini noodles, thereby the name.  This recipe is pretty simple with a minimum of additives that are of course optional such as Nutritional Yeast and Amino Acids and the end result is satisfying and decadent despite the low fat nature.  Enjoy!
Magic Marinated Mushrooms
  • 1 pound mushrooms of choice (I used two large portobello and 4 ounces of Crimini)
  • 1-2 Tablespoons of acid (I used Balsamic Vinegar but you could use lemon or lime juice, orange juice Coconut Vinegar, etc)
  • A few dashes of amino acids of choice
  • 1/2 teaspoon each
    • basil
    • oregano
    • thyme
  • 1/2 teaspoon smoked paprika
Toss all together in an appropriate size bowl and dehydrate at 120° for 1-2 hours or until everything else is ready.  You could just marinade them if you do not own a dehydrator.  Thinking about getting one?  Click here before you buy to read what I chose and why.
 
Marinara sauce
 
  • 3-4 tablespoons of Nutritional yeast
  • 1/2 clove of garlic or 1 tsp Garlic powder
  • 2-3 green onions
  • 5 dates
  • 2 pints of cherry tomatoes
    • 1/4 to 1/3 cup Sun Dried tomatoes (Click here to find out how to make your own)
  • 1/2 – 1 tsp amino acids of choice or salt of choice
  • 1/2 teaspoon each
    • basil
    • oregano
    • thyme
Toss in your Vitamix or other high speed blender and blend until thick and warm.
Ladle sauce onto a bed of zucchini pasta and top with the magic mushrooms and devour!

Winter warming Butternut Squash Soup

One of the most frequently discussed topics for those choosing to transition to a Raw Food lifestyle is how to cope with Wintery cold weather.

Well here is one weapon in your arsenal when shaking of the winter chills. Winter warming Butternut Squash Soup! It’s warm, it’s Vegan and it’s Raw!

Warming Cumin, Spicy Cayenne and sweet buttery squash? I’m getting all warm and fuzzy thinking about it!

Add the following to your Highspeed Blender. I use a laser thermometer like this one to ensure I don’t go over 115 degrees.

1 pound of squash cut up into smaller cubes
1/4 teaspoon of turmeric
1/2 to 1 1/2 teaspoons of Cumin
1.5 cups coconut water, almond milk or coconut milk
1/4 cup cashews (optional)
1 bell pepper
2 dates
Juice from 1 medium lemon
1-2 teaspoons of amino acids of choice (optional)

Blend until warm. I use a laser thermometer like this one to ensure I don’t go over 115 degrees.

Add a pinch of Cayenne, Curry, or Chili Powder.

Stay Warm, Stay Raw, Enjoy!

Sun-dried Tomato Garnish
Blend in a high-powered blender:

½ cup sun-dried tomato soaked in 1 cup of water
Add to blender the juice from 1 lemon

Kaffir Lime Leaf

Putting it All Together

Place butternut squash soup in a bowl and add a dollop of tomato blend.

Slice kefir lime leaves as thinly as possible and add that as your last garnish on top of the sun-dried tomato.

Fun Fruitastic Cereal Bowl

Remember Saturday mornings as a kid? Cartoons and a big bowl of cereal! But now I’m a little older and a little wiser and I know what those grains can do to my digestion.

Not to mention the dairy milk? I’ll do without the cancer and allowable plus content thank you.

Whole fresh fruit, freshly made almond milk and a few choice toppings make this Fun Fruitastic Cereal Bowl every bit as satisfying but so much more wholesome, nutritious and fulfilling.

Ingredients:

  • 2 -3 Bananas
  • 1/2 Medium Maradol Papaya
  • 1/2 to 1 Cup fresh Berries of Choice
  • Almond milk as needed (Recipe Here)

Toppings (feel free to add your favorites)

  • Raw Shredded Coconut
  • Raisins
  • Chopped Dates
  • Cinnamon
  • Maple Syrup (optional)
  • Raw Granola (optional)
  • Anything your heart desires

Place fruit in a large bowl, add as much almond milk as you love and scatter the topping around.  Drizzle maple syrup if desired 🙂

Bon appetite!

 

 

Fresh Made Almond Milk

What could be better than fresh wholesome milk.  Creamy.  Satisfying and healthy right?  For years we have been led to believe that Dairy milk is nature’s most perfect food.  After watching Forks Over Knives and reading the China study I now know differently.  But thanks to the amazing Almond we are no longer faced with doing without when it comes to milk.  In fact we now have more options than ever and Almond milk is no exception.  Full of Calcium, cholesterol free and oh so good!  And making it couldn’t be easier with these two simple ingredients and two simple tools.

Ingredients to make approximately 1 quart:

  • 2 Cups of raw almonds (soaked overnight or for 8 hours)*
  • 3 Cups of clean fresh water*

Tools:

  • High speed Blender such as Vitamix, Ninja, Nutribullet RX, etc.
  • A Nut Milk Bag (I recommend Eco Bags found here).

Simply add your soaked nuts to your blender and blend for 1 minute on high.  Pour through the Nut Milk bag and tighten the end firmly.

Now it’s time to milk.  Simple knead and squeeze the bag until all that is left is the pulp, but don’t throw that away!  Save it in the fridge for Crackers!  Subscribe to my Blog so you can receive updated recipes 🙂

I usually milk into a large bowl then pour it back into the blender.  This makes it easier to pour into mason jars which make perfect milk jugs.

*You can simply double the ingredients to make a full two quarts of Milk.