Mofo Day 26. 3 Raw Dessert Recipes!

How was everyone's Thanksgiving? Enjoying the leftovers I imagine. Tired of cooking and don't want to think about food? I know I would be if I has spent the day slaving away in the kitchen, then stuffing my face with a delicious turkey free dinner! I thought I would post some nice light recipes with no cooking required. These are I would typically classify as summer desserts but I thought I would share anyways.

Sunshine Bars

Ingredients:

1¼ cups cashews
1¼ cups almonds
¼ cup walnuts
¼ cup sunflower seeds
1 cup flax seeds
½ teaspoon vanilla extract
2 teaspoons agave

2 mangoes
2 lemons
½ cup coconut oil
¼ cup agave
2 cups fresh coconut, shredded
½ teaspoon vanilla extract

Preparation

Base:
Blend the cashews, almonds, walnuts, sunflower seeds and flax seeds in blender or food processor if you have one. Once it is a very fine consistency, transfer to a large mixing bowl,add 1/2 tsp of vanilla extract and 2 tsps of agave, this will hold the base of the bar together. Press evenly in the bottom of a pan.

Lemon Top:
Combine in blender, diced mangoes, zest and juice of 2 lemons, along with 1/4 cup of agave. Remove from blender, add shredded cococnut, 1/2 tsp of vanilla extract and warmed coconut oil. Mix together and spread evenly over base mixture in pan. Freeze and enjoy!!!

Rawcolate Balls

Ingredients:

1 cup almonds
1 tablespoon flax oil
1 tablespoon carob chips
1 pinch sea salt
⅛ cup raisins
¼ cup sunflower seeds
¼ cup flax seeds
1½ tablespoons flax powder

Start by chopping almonds in a food processor until finely ground, add flax oil and salt, continue to mix. Add in carob chips, process until they are smooth. Transfer to dish, fold in sunflower seeds, flax seeds, raisins and flax powder. Roll into small balls and place on a plate in the fridge. Once they set, they are ready to eat! Enjoy

These measurements are APPROXIMATE, as I did not measure anything. You may need more or less nuts depending on how well it is staying together.

Sugar Free Raspberry Pie

Crust:

1 1/4 cups shredded coconut
1/2- 3/4 cup chopped dates
1/2 tsp vanilla
1/2 tsp cinnamon
1/2 tsp nutmeg
pinch of sea salt

Blend ingredients in a food processor until it clumps together. Then spoon out on a pie plate and press and spread to form a crust.

Filling:
1 bag of thawed frozen raspberries or 2 lbs of fresh raspberries
3/4 chopped dates ( I added some toasted coconut as well)
1 Tbsp coconut oil
1 Tbsp psyllium husks (I used up to 3 Tbsp for a thicker consistency)
1/4 tsp vanilla

Blend in the food processor until well mixed, pour on top of the pie crust. Set in refrigerator for 30 minutes. Garnish with fresh mint and fresh raspberries if desired.
*I make a strawberry pie following the same recipe

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MoFo Day 21. Macaroni and Cheeze!

If you read yesterday's post than you know I was really excited to make the Macaroni and Cheeze from Quick & Easy Vegan Celebrations by Alicia C. Simpson. Well let me tell you, it did not disappoint! Even though it has no cheese in it at all, its is super rich, creamy and oh so delicious. In fact, so delicious that I ate half of it before I realized I hadn't taken a picture. So the pic below is not mine but it's the same idea.

This recipe was very easy to make and everyone I shared it with loved it too. It is certainly one I will make again and again. I think next, I will try the Creamy Brocolli & Cauliflower Soup and hopefully I will remember to snap a pick first.

Currently I am baking the golden vanilla cupcakes from Vegan Cupcakes Take Over The World and they smell sooo delicious! I had some left over frosting from the Cookies n Cream Cupcakes so that's what I will use to decorate these and maybe crush a few oreos overtop for added goodness. I will post those tomorrow along with...well I am not quite sure yet but there is always plenty to choose from in the wonderful world of vegan cooking.

MoFo 20! Quick & Easy Vegan Celebrations.

I left the house fairly early yesterday morning, checked the mail on my way out and to my surprise, my copy of Quick & Easy Vegan Celebrations had arrived!

I couldn't wait to rip the package open and thumb through all the recipes to figure out what I would make first. A few things caught my eye, the Au Gratin Potatoes (Pg.124), the Tempeh Cakes with spicy Remoulade (Pg.34), the Creamy Brocolli and Cauliflower Soup (Pg.122) and the one I am most excited about making is the Classic Macaroni and Cheeze (Pg. 174). I promptly made a trip to the grocery store to make sure I had all the ingredients and also picked up a little extra so I could make the brocolli soup as well. It is getting really cold here, in fact we had our first snowfall last night so all that is on my mind lately is warm, comfort foods. I am so excited to make so many recipes out of this book and am very grateful to Alicia C. Simpson for not only writing such a kick ass cookbook but for allowing me the opportunity to win it! She even signed it for me :) Unfortunately I did not have a very productive day and didn't actually get to making anything but I will leave you with this droolworthy photo of the Mac n Cheeze I plan on making very soon!

Macaroni and Cheeze