Raw Apple Pie ( Plant Based)

Seeing I’m no good at baking gluten free, I’m going to use my talents of raw desserts.

I have a bag of granny smith apples and thought of this lovely creation. Even though I’m not fully raw, I love raw food especially raw desserts.

Recipe:

For the crust
1 1/2 walnuts
1 1/2 cup pitted dates
1/4 cup shredded coconut
Process all the ingredients in food processor and press into pie dish refrigerate.

For the filling:

3 granny smith apples

Lemon juice

1/2 tablespoon cinnamon

Peel and slice granny smith apples and add a bit of lemon juice for freshness then season with cinnamon. Lay the apples on a dehydrator tray and dehydrate at 110° for 2 hours. To soften slightly not dry out
Recipe for date caramel sauce:

12 pitted medjool dates

1/2 tablespoon almond butter

1 teaspoon coconut oil

pinch of sea salt

1/3 cup water

Directions:

Add all ingredients to high speed blender. If necessary add more water.

To prepare the pie
Add a layer of date sauce on top of the pie crust then layer the apples then cover with another layer of date sauce and top with a layer of apples.

Enjoy!

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Raw Doughut ( Gluten Free, Plant Based)

So I decided I’m not a baker. I am awful at creating gluten free baked desserts. So I’m going to stick to raw desserts.

Tonight I got a craving for a doughnut, so I’m all for a healthy easy version.

If you’ve got 10 minutes to spare I suggest trying these out.

I love how my food prep brain goes off and how I can create such great food off of minimal ingredients.

Onto the recipe!

Ingredients for the base of the doughnut:

1 cup gluten free oats

1 cup medjool dates

1/4 cup shredded unsweetened coconut

Directions:

Add all ingredients to your food processor and blend until the dough is sticky. Then form into doughnuts. I rolled the batter into a large ball and formed the doughnut from that. Set on a cookie sheet.

Ingredients for frosting:

1/2 cup walnuts soaked for at least 30 minutes

1 tablespoon unsweetened shredded coconut

4 medjool dates

1/4 teaspoon vanilla extract

1/4 cup non dairy milk

3 tablespoons pineapple juice ( I used canned pineapple for this, if using fresh blend in a chunk of the pineapple)

4 tablespoons coconut oil melted

Directions:

In a high speed blender add the walnuts, drain first. Add in all the ingredients and blend on high to a creamy consistency. I tried this in my food processor and it was a bit lumpy so I transferred it to my vitamix.

Once the frosting is done prepare the the doughnut by topping the oat base with a pineapple slice then add the icing and optional sprinkle on shredded coconut. Refrigerate for at least 30 minutes then dig on in!

Hope you enjoy these as much as I did!

Acorn Squash Mac and Cheese ( Plant Based )

I’m addicted to pumpkins and squash. I’m testing out recipes for thanksgiving and I came across acorn squash in my local farmers markets This was the first time I prepared an acorn squash dish, and I’m definitely making this again.

This was super quick and easy with minimal ingredients.

Recipe:

1 acorn squash

1/2 cup cashew cream ( soaked cashews blended with water to a creamy consistency)

4 tablespoons nutritional yeast

1 teaspoon onion powder

1 teaspoon garlic powder

1/4 teaspoon minced garlic

1 teaspoon Dijon mustard

1 medjool date

1/4 teaspoon sea salt

Directions:

Slice the top off of the acorn squash and scoop out the seeds. Place face down on a baking sheet and bake for 20 minutes. Then carefully flip and bake for 15 more minutes. Prepare pasta while the acorn squash is cooking. Once acorn squash is fully cooked carefully scoop out the inside and add to your high speed blender. Add in the cashew cream and the other ingredients and blend until fully combined. Blend sauce into the pasta and mix to combine.

Enjoy!

Hope everyone who celebrates has a wonderful vegan friendly thanksgiving!

Spinach Tofu Ricotta Stuffed Mushroom ( Plant Based)

So glad I decided to explore new ideas with tofu, seeing I have only prepared tofu scrambles. This was so good, and super easy to make.

I tend to not buy tofu often seeing most markets near me charge $7 per package. Now I found my local farmers market sells it for $2.99.

I limit myself to one or two packages of it a month.

I love stuffed portebello mushrooms, and wanted to create a new version then what I’m used to making. So viola this delicious creation was born in my kitchen!

Ingredients:

1 half of a block of extra firm tofu ( I drain mine and freeze it over night then let it thaw. I feel this gives it a good consistency for cooking)

1 teaspoon garlic powder

1 teaspoon onion powder

1/4 teaspoon dried oregano

3 tablespoons nutritional yeast

Few shakes of curry powder

Sea salt and pepper to taste

1/3 teaspoon Dijon mustard

1/4 teaspoon lemon juice

1/4 cup spinach ( I used canned to be budget friendly, but fresh will work as well)

1 large portebello mushroom cap

Olive oil for the portebello mushroom

Directions:

Brush the olive oil onto the mushroom cap and place on a baking sheet bake for 12 minutes at 350°. While mushroom is baking prepare the tofu ricotta cheese. In your vitamix add the tofu and seasonings and Dijon mustard and process on low. Once combined add to a bowl then blend in the spinach stirring until fully combined. Now take out the portebello mushroom cap and top with the tofu ricotta. Place back in the oven and bake for 15 minutes.

Enjoy!

Beet Cream Sauce ( Plant Based)

To stick to the tight food budget I’m currently on I decided to buy frozen and canned vegetables. Might sound dumb, but I wasn’t aware canned beets was a thing. Was super excited to buy them.

I love making cream sauces and was in the mood for a quick pasta dish. I love when I can get creative with my meals and come up with a new delicious recipe.

Cooking to me is a fun experiment. Since I started cooking plant based I only failed on a recipe minimal times.

I had no clue where I was going with this sauce idea, but threw on my apron and went for it. Surprising my kitchen didn’t end up looking like a beet massacre which typically when I prepare beats I’m either stained or I’m scrubbing down my kitchen.

People ask when I’ll start doing YouTube cooking videos? When I can figure out how to be a more organized chef I’ll go that route. I’d love to share how easy it is to cook healthy plant based gluten free recipes even on a tight budget, with minimal cooking experience.

Now onto the recipe!

Recipe for Beet Cream Sauce:

1/2 canned beets

4 tablespoons beet juice

1 /2 cup cashew cream ( soak cashews drain then blend with water to a creamy consistency)

1/3 cup walnuts

1 teaspoon better then bouillon low sodium vegetable base soup broth

1 cup water

1 tablespoon coconut sugar

1/3 teaspoon sea salt

1/2 tablespoon dried rosemary, thyme, and lavender ( I purchase a blend that’s made of all 3 herbs)

Few shakes of black pepper

Gluten free pasta ( I used corn pasta)

Directions:

In a high speed blender first add the broth mix and water and beet juice. Blend on medium until fully combined. Then add in the beets, walnuts, seasoning, and cashew cream, salt, pepper, coconut sugar. Blend until combined. If you have a vitamix heat in the vitamix. I only slightly warmed it, didn’t want to over cook it and ruin the taste. Now prepare pasta as per directions then add sauce and enjoy!

To see all my food pics feel free to follow me on Instagram plant.powered.diva

Big thank you to everyone who checks out my blog, one day I’ll be working towards a cook book!

Creamy Pumpkin Carrot Curry Soup ( Plant Based)

Happy Halloween everyone!!! I wanted to create a simple pumpkin recipe and was working with minimal ingredients in my kitchen, because I haven’t made it to the market this week.

So I had a pumpkin sitting on my dining table and I wanted to create something yummy with it. Grabbed some carrots, soaked some cashews and prepared this delicious super easy soup!

Ingredients:

1 small sized pumpkin ( the smaller ones work best for cooking) or use 1/2 can pumpkin puree

2 large carrots peeled and diced

1 teaspoon better than bouillon vegetable base soup broth

1 teaspoon curry powder

1/4 teaspoon turmeric

1 teaspoon coconut sugar

Salt and pepper to taste

1/3 cup cashew cream ( soak 1 cup cashews for at least an hour drain and add to high speed blender. Add in 1/3 cup water and blend to a creamy consistency)

3 tablespoons water

Directions:

Slice the pumpkin in half take out the seeds only and place face down on a baking sheet. Bake for 25 minutes. Scoop out 1 side of the cooked pumpkin and add to your high speed blender. Add in carrots 1/3 cup cashew cream, seasonings, broth mix and water. Blend to a a creamy consistency. If you have a vitamix blend the soup to heat and fully cook on the high setting. If not then add to a pot and heat thoroughly. Once cooked add the soup to the other half of the pumkin.

Enjoy!