Raw No Sugar Added Apple Sauce

I need to share this so here it goes. Growing up I was an apple sauce addict. I would basically drink it I just loved it. Once I was at the kitchen table with my parents and they left out a family size jar of apple sauce. They weren’t paying much attention but I ate the entire huge jar of apple sauce in one sitting. I ended up with a huge belly filled with tons of apple sauce.

Now as an adult who is trying to eat much healthier then I did as a child I love apple sauce still, but prefer homemade no added sugar apple sauce.

This raw apple sauce is so tasty and tastes very close to what homemade cooked apple sauce tastes like just much quicker to make.

Recipe:

3 large apples peeled

Juice of half a lemon

Cinnamon

Directions:

Peel and dice apples add to food processor or high speed blender and add in lemon juice and a few dashes of cinnamon and blend well to make an apple sauce texture.

That’s it easy as apple pie!

Enjoy!

Strawberry Cashew Cheesecake

Sometime a personal vegan cheesecake is in order. So I made this quick and easy strawberry cashew cheesecake for breakfast. Super yummy!

Recipe:

1 cup cashews soaked

1/4 cup filtered water

1/3 cup diced strawberries

8 medjool dates or you can sub in maple syrup just adjust to taste

Little less than 1/4 cup coconut oil

1 tsp vanilla extract

1 1/2 tsp lemon juice

Crust:

1/3 cup walnuts

6 or 7 medjool dates

Pinch of sea salt

Directions:

Drain the cashews that you soaked.

Add the cashews to a high speed blender.

Add in the water as no blend with the cashews to make a thick cashew cream.

Add in the rest of the ingredients and blend well.

In a food processor add the walnuts and dates and sea salt and blend to a sticky crumble.

Add the crust to the glass then top with the strawberry cheesecake mixture.

Refrigerate for an hour or more.

Enjoy!

Butternut Squash Cacao Pudding

Was trying to figure out what to do with my leftover butternut squash and was craving chocolate pudding so this turned into my easy breakfast. If you don’t have butternut squash you can sub in sweet potato.

This is super easy to make and oh so delicious!

Recipe:

1 cup butternut squash

2 tbsp cacao powder

2 tbsp maple syrup

1/4 tsp sea salt

1 tsp vanilla extract

1/4 cup water to blend

Directions :

Add 1 cup cooked butternut squash to high speed blender.

Add in all the other ingredients and blend well to combine.

Optional top with shredded coconut and nuts of choice.

Enjoy!

Strawberry Beet Banana Nice Cream

I’m trying to up my raw food intake which I tend to do come spring and summer seeing the idea of hot food makes me sweat at even the thought. So I’m hoping to get more creative with raw foods, but as of now I’m making more smoothies and nice creams.

This is super easy to make and oh so delicious!

Recipe:

2 frozen bananas

1 cup frozen or fresh strawberries

1 tbsp beet powder

Optional add in:

1/3 tsp ashwagandha powder

1/3 tsp lions mane mushroom powder

1 tsp maca powder

1/4 cup filtered water to blend

Directions:

Add all ingredients to a high speed blender and blend to fully combine.

Enjoy!

Cauliflower Almond Cheese Sauce

I’ve had a box of gluten free pasta just sitting in my kitchen for weeks and needed to do some type of sauce for it. I realized I had cauliflower and almonds so I whipped up a quick vegan cheese sauce.

This may very well be my new go to cheese sauce, yeah it’s that good!

Recipe :

5 cauliflower florets

1/3 cup almonds soaked

Three dashes curry powder or 2 tbsp nutritional yeast

Sea salt to taste

1 tsp onion powder

Few dashes black pepper

1 tsp Dijon mustard

1/4 cup filtered water

1/2 juice of a lemon

Directions:

In a pot add the cauliflower with water and cook for 25 minutes or fuller tender

Soak almonds in water

Once cooked add the cauliflower and almonds to a blender add in all other ingredients and blend well to combine.

Add to pasta of choice and enjoy!

Raw Apple Sauce

Raw apple sauce is my go to breakfast or snack when my apples over ripen or I just have too many apples and don’t want to wait for a cooked apple sauce to be made.

This recipe is super easy and oh so addicting to eat.

Recipe:

2 apples

3 soft dates

1/4 cup almonds

3 dashes cinnamon

1 to 2 dashes nutmeg

Water to blend

Topping optional ( I topped it with bananas, apple slices, and dates with some added cinnamon)

Directions:

In a blender add in everything accept the extra toppings. Blend until smooth.

Enjoy!

Deviled “ Egg” Salad ( Vegan)

Non vegans and sometimes even some vegans ask why on earth do vegans insist on recreating vegan versions of animal based foods. To that I say it’s because the vegan version tastes even better and it’s cruelty free. Win win.

I’ve made “ egg” salad before, but this was my best recipe I think. If you recreate please let me know what you think.

Recipe:

Can of chickpeas

1/4 of a block of tofu mashed into chunks

Black salt to taste ( for the “ egg” flavor )

1 tbsp vegan Mayo

1 tsp Dijon mustard

Few dashes black pepper

1 tsp garlic powder + extra for tofu

Few dashes of turmeric

Pinch of sea salt

Few dashes black pepper

Smoked paprika for topping ( optional )

Directions:

Mash up tofu and season with a few dashes of garlic powder and a few pinches of black salt. You don’t have to cook it but I baked it for 7 minutes to firm up a bit. Thought that would give the “ egg” salad better texture.

In a blender or food processor add in the chickpeas, Mayo, and seasonings, and mustard and blend to combine.

Then mix the tofu and the chickpea mixture.

All done ready to eat, but taste it and you can adjust seasonings to taste.

This goes great on pasta as well I used collard greens to act like I’m a full fledged healthy vegan for a day.

Enjoy!

Eggplant and Lentil Vegan Meatballs

I’ll be honest in the past when I post my vegan meatballs on social media I’m not loving how they turned out. But these ones were so tasty and pretty easy to make.

Minimal ingredients and minimal cook time. Definitely will be my new go to healthy vegan meatball recipe.

Recipe:

1 cup cooked lentils

1 medium sized eggplant peeled and diced

1/2 white onion diced

5 cloves of garlic minced

1/2 tbsp ketchup

1 1/2 tsp ground cumin

1/2 tsp chili powder

1 tsp onion powder

1 tsp garlic powder

Few dashes paprika

Sea salt and black pepper to taste

Olive oil for sautéing or water if oil free

1/3 cup gluten free oat flour

1 flax egg ( 1 tbsp flax seed egg 3 tbsp water)

Directions:

Direction add olive oil to a pan and sauté the onion and garlic until fully cooked.

Once onion and garlic are fully cooked add in the eggplant and sauté until fully cooked.

Cook lentil in boiling water. You want 1 cup of cooked lentils in the meatball mix.

Once lentils are cooked along with eggplant and onions and garlic add everything to your food processor.

Blend to combine.

Then transfer to a bowl and add in 1/3 cup gf oat flour, ketchup, and 1 tbsp flax seed egg and all the seasonings and mix well to combine.

Scoop batter out with a spoon and place meatballs on a baking sheet.

Cook at 350 degrees for 15 minutes then flip and cook for 15 to 20 minutes.

Enjoy!

Curried Sweet Potato, Carrot, Chickpea Soup

I went months without cooking or updating my food blog. I kind of even lost my ability to cook. But magically it’s back. I’m mostly making soups and stews, but yummo to being a great cook again.

It’s hard for me to just eat leafy greens so I add them to a soup or stew and that’s my yummy way to make sure I’m getting my daily iron intake in.

Recipe:

1 container organic vegetable stock

3 cups water

1/2 tsp onion powder

1/2 tsp garlic powder

1 tsp poultry seasoning

1 tsp curry powder

3 dashes smoked paprika

Salt and pepper to taste

1 large medjool date

1/2 cup soaked cashews

1/2 white onion sautéed

2 large sweet potatoes

5 medium sized carrots

1 can chickpeas

Directions:

I used my crock pot for this if you use an insta pot you may need to adjust measurements.

Add soup broth and water and seasonings to the crock pot.

Peel 1 sweet potato and 2 of the carrots dice and add to a pot of water. Bring to a boil and cook for about 30 minutes until both are soft.

If you have an immersion blender you can add the sweet potato and carrots to the soup broth and blend. I added the sweet potato and carrots to my vitamix with 2 cups of the soup broth then added in the 1/2 cup of soaked cashews and medjool date blend to combine.

Then add that mixture back to the crock pot with the rest of the broth.

Sauté the white onion and add to the crock pot.

Now boil and cook the other sweet potato and carrots for about 30 minutes. Once cooked add those to the crock pot and add in the chickpeas.

Turn the crock pot on high and cook until fully heated. Season to taste.

Enjoy!

Gluten Free Fritter Waffle Grilled Cheese

Yummo!

The thing I love most about following a plant based gluten free diet is creating new recipes to replace using bread. So my newest obsession is turning a vegetable fritter into waffles and using that for a vegan grilled cheese.

These are super quick and easy to make and so delicious.

Recipe:

1/2 grated yellow squash

1/2 grated zucchini

1 medium sized carrot grated

1 flax egg ( 1 tbsp ground flax seed 3 tbsp water let sit to solidify a bit)

1/4 to 1/3 gluten free oat flour

Few pinches of sea salt

Few dashes black pepper

1/2 tsp onion powder

1/2 tsp garlic powder

Directions:

Grate the veggies and add to a mixing bowl then add in seasonings and stir well to combine.

Now add in the flax egg and gf oat flour and mix well. I usually use my hands to mix it then scoop out some of the mixture onto your waffle iron.

I grease my waffle iron with coconut oil. Cook through twice on the setting between the 2 and 3.

Once both pieces are fully cooked use whatever began cheese you prefer and I bake my grilled cheese in the toaster but you can pan cook this if you prefer.

Enjoy!