Rawsom Apple and Golden Berry Crumble (Pam)For the pie:
8 apples, peeled and chopped
1 cup Golden Berries, soaked in water and drained
1 tsp cinnamon
1/4 tsp nutmeg
2 tbsp lemon juice
For the crumble:
2 cups walnuts
1 cup pitted dates
1 tsp cinnamon
1/4 tsp celtic sea salt
Pie: In a food processor, place 2 apples with the golden berries, cinnamon and nutmeg, process until smooth.
In a bowl place remaining, chopped apples and toss with lemon juice. Pour pureed filling mixture over top, mix well. Spoon apple mixture into a med sized lasagna pan and set aside.
Crumble: in a food processor, pulse walnuts, dates, cinnamon and salt until coarsly ground. Do not over mix. Crumble the mxture over the apples with your hands and press lightly.
(Pam)275 g cooked chickpeas, drained and rinsed
15 g spelt bread crumbs
2 tbsp spelt flour
1 med onion, chopped finely
2 cloves garlic, chopped finely
1/2 teas baking powder
1 teas ground cumin
1 teas ground coriander
1/2 teas cayenne pepper
4 tbsp chopped fresh flat leaf parsley
1/2 teas salt
black pepper (optional)
3/4 cup water
2 desert spoons agar agar
coconut oil for frying
In a food processor combine the chickpeas and bread crumbs, pulse for about 30 seconds until the chickpeas are chopped. Add the flour, onion, garlic, baking powder, cumin, coriander, cayenne, parsley, salt,and pepper and process, craping down the sides, until realatively smooth but somewhat coarse. Transfer to a bowl.
In a saucepan place water and agar agar and heat. As it starts to thicken, quickly add to chickpea mixture in the bowl and mix thoroughly. Cover and refrigerate for at least 1 hour.
Shape the batter into 4 cm balls and then flatten into 5cm patties. In a large bowl heat coconut oil and when quite hot, start adding patties. Cook 2-3 mins being mindful not to burn. Turn and repeat. Place on paper towel when cooked to drain
(Angela)1 jar 500 Kalamata olives
3 cloves garlic (or to taste)
1-2 pieces spelt bread
1/4 cup EVO
sundried tomatoes to taste
Blend together and enjoy.
Rhubarb, Strawberry, Apple, Banana Crumble (Semineh)1. In a blender add:
500 g rhubarb
1/3 cup raisins
juice of 1/2 lemon
2. Mix until chunky, place in baking pan
On a Stovetop:
1/2 cup cold water
1-2 teas Kuzu
3. Mix in a small saucepan, bring to boil and pour over fruit mixture.
In a blender:
Mix until it becomes a creamy sauce.
Pour over fruit/kuzu mixure
4. In a skillet:
1 cup spelt flour
2 cups rolled oats
7 pecans freshly cracked and chopped
2 tbsp coconut oil
1/2 teas ground cinnamon
1/3 cup coconut sugar
1/2 cup chredeed coconut
pinch sea salt
Stir on medium heat for about 5minutes then crumble topping over fruit mix.
5. In Oven (this is optional and we didn't do it at Vegan Hunter)
Bake for 30 minutes until fruit starts to bubble. Leave in for another 10 minutes to allow for crust to harden.
(no cooking)1/2 c coconut butter
1 tbsp almond spread
2 ripe bananas
1/4 c raw cacao powder
3 tbsp agave nectar
1 teas vanilla extract
1/4 teas cinnamon
1/4 teas sea salt
Combine all ingredients in food processor. Use a spatula to pour mixture into a flat sealable container. Place the container in freezer. Needs to be kept this way.
Hard White Cheese11 fl oz (300 ml) water
2 tsp agar agar powder
3 1/2 oz (100g) cashew nuts
1/2 oz (12g) nutritional yeast flakes
3 tbsp lemon juice
2 tbsp tahini
1-2 tsp onion granules
1-2 tsp mustard powder
1/4 tsp salt
1 tsp garlic granules.
Boil the water and sprinkle agar agar powder on top. Stir and simmer for around 3 minutes.
2. Place in a food processor together with the remaining ingredients. Blend until smooth. Place in a mould e.g. margarine tub.
3. Chill in fridge overnight.
Muesli BarsFive Minute,
No-Bake Sunflower Seed and Oat Bars - Vegan, semi-raw, can be soy or gluten free
Makes 10-12 bars
2 1/2 cups rolled or quick oats (substitute gluten free oats if needed)
1 cup sunflower seeds (raw or toasted)
1/2 cup raisins
1/2 cup carob chips (or cacao nibs)
2/3 cup nut or seed butter of choice
1/2 – 2/3 cup agave nectar or brown rice syrup (adjust based on how well things stick together)
1) Mix oats, sunflower seeds, raisins, and carob chips in a large bowl.
2) Whisk together nut butter and agave. Pour into oat mixture, and mix well, till everything is sticky and combined. If it’s too dry, add a bit more agave.
3) Press mixture into a shallow baking dish that you’ve lined with foil or saran wrap. Cover with more foil/saran, press well into the baking dish, and refrigerate for 4 hours. Cut into bar shapes, wrap, and keep refridgerated till ready to use. They ought to last two weeks at least.
4) After mixing wet ingredients with dry, crumble mixture into bite sized pieces and bake at 375 degrees for about forty minutes, or until crispy and brown.
• Follow step 4 until you get to baking, and dehydrate for 10 hours at 115 degrees instead for a more-raw option.
Carrot & Ginger Soup (Pam)4 cups julienned carrot
Juice of 2 limes
1cm piece of green chilli
1cm piece of ginger
3 1/2 cups water
1/2 teas celtic sea salt
Blend all ingredients together. Season to taste.
½ cup raw cacao butter
½ cup coconut oil
1 cup raw cacao powder
4 tablespoons raw agave nectar
½ teaspoon peppermint extract
pinch of sea salt
Melt cacao butter and coconut oil melt carefully over hot water. Wisk in cacao powder, agave, peppermint and sea salt until smooth.
Optionally place goji berries, buckinis, nibs, chopped nuts into the bottoms of moulds. Pour the mixture into moulds..
Hele’s Cauliflower, Lentil & Coconut Milk Korma¾ c red lentils
100ml coconut oil
2 t cumin seeds
1 lge cauliflower cut into florets
1 onion, chopped
50gm grated ginger
6 cloves garlic finely chopped
1 red chilli, seeds removed, finely chopped
1 t ground coriander
1 t ground cumin
½ t ground tumeric
1 T good quality curry powder (or to taste)
½ c savoury yeast flakes
400 ml can coconut milk
1 vine ripened tomato or cherry toms halved
1 T lime or lemon juice
bunch fresh coriander leaves picked, roughly chopped
Celtic sea salt to taste
Put lentils in 450ml cold water cook til soft – 5 min or so til a thick puree. Add the savoury yeast flakes, and salt & pepper to taste. A dash of Braggs is tasty too.
Heat ¼ c oil over medium heat add half the cumin seeds and the cauliflower – cook stirring for 2-3 mins. Remove from pan.
Add extra oil. Add onion and saute til soft. Add ginger, garlic, chilli and cook for about 2 mins. Stir in ground spices stir for 1 min. Add coconut milk, cauliflower tomato & ½ c water. Cover and simmer to desired tenderness.
Stir in lentil mixture with lime or lemon juice and add fresh coriander and turn off the heat.
T = tablespoon t = teaspoon c = cup
Carrot & Almond Pâté2+ servings
Enjoy this fresh pâté on Super Seed Power Bread (page 182),
Chickpea Flatbread (page 184), in a wrap, or as a dip for fresh
¼ cup almonds, soaked
½ cup sunflower seeds, soaked
2 tablespoons sesame
½ teaspoon chickpea miso
1 large carrot
1 small handful parsley leaves
1 tablespoon red onion, chopped
¼ teaspoon coconut aminos
1 teaspoon lemon juice
Sea salt to taste
Black pepper to taste
1. Place everything in a food processor and pulse 5 – 7
times until well mixed, but maintain some texture.
2. Press into a greased small bowl or container and
flip onto a plate or shape with your hands into a dome
3. Serve room temp or chilled.
You can try brown rice or azuki bean miso if you like. Just
look for gluten- and soy-free.
Try adding some green or red apple to this pâté.
Try sautéing onion for 5 minutes, toasting almonds and sunflower
seeds, or using roasted carrots for deeper flavor.
Here’s an entertaining idea: in the food processor, process pâté with
a few tablespoons of Cashew Cheese Spread (page 270) until a paste
forms. Fill a fancy piping bag and pipe onto Almond Dulse Crackers
and top with a dollop of Cashew Cheese Spread and/or a fresh
parsley leaf. Pretty.
CARROT COLLECTIVE CUPCAKESYield:
24 mini cupcakes
Prep time: 25 minutes, plus about 2 hours for frosting to set
4 c. shredded carrot
(approximately 8 carrots)
2 c. pecans
2 c. raisins
1 c. shredded coconut
1/4 c. hemp seeds
2 tsp. agave nectar
4 tsp. almond oil
½ c. cashews
1/2 c. macadamia nuts
1 c. coconut milk
12 c. melted coconut butter
1/4 c. agave nectar
1 tbsp. vanilla extract
1 tbsp. lemon juice
24 whole pecans, for garnish
Ground cinnamon, for garnish
Line two 12-cup mini cupcake pans with cupcake liners or
grease lightly with coconut oil.
To make the cupcake base: Begin by pulsing the carrots in a
food processor until pulpy. Add the pecans and raisins and
pulse until roughly chopped and combined with the carrots.
Add the shredded coconut, hemp seeds, agave nectar, and
almond oil and pulse until the mixture holds together. Divide
the mixture among the 24 cupcake liners, pressing the dough
into the pan. Refrigerate while you make the frosting.
To make the frosting: Place the cashews, macadamia nuts,
coconut milk, coconut butter, agave nectar, vanilla extract,
and lemon juice in a blender and blend until smooth. Pour into
a medium bowl, cover, and place in the refrigerator until firm
enough to scoop, about 2 hours.
To assemble: Using an offset spatula, gently remove the cupcakes
from the pan. Frost the cupcakes, then garnish each
with a whole pecan and a sprinkling of cinnamon.
Serve immediately or store in the refrigerator for up to 2 days
Cinnamon French ToastI remember French toast fondly from childhood—and so does hubby. It was the
“treat” breakfast we had as kids, probably far easier for our parents to make than
pancakes, and a great way to use up odds and ends of bread. This version is much
healthier than what I ate as a kid, and I tell you our girls love it just the same.
1 cup plus 1–2
tablespoons plain or
1 tablespoon white chia
1/3 cup soaked and
drained cashews (see
note for nut-free option)
3/4 teaspoon cinnamon
1/4–1/2 teaspoon pure
1/8 teaspoon sea salt
Sliced bread of choice
(s e e note)
In a blender or using a handheld blender, puree the milk (starting
with 1 cup; see note), chia, cashews, cinnamon, vanilla extract,and sea salt until very smooth and thick (it will get thicker as it
sits a little while and the chia swells). Prepare a nonstick skillet by wiping over with a touch of oil(you need a nonstick skillet, or this will be a sticky event!). Turn heat to high for a few minutes to heat up the pan, then reduce
to medium/medium-high. Dip a slice of bread into the batter. Turn over and let it sit in the chia mixture for a few moments
to soak, then remove and place in the skillet. Repeat with other slices, frying 2–3 pieces or more at a time, depending on the
size of your skillet. Fry for 3–5 minutes on each side, until light brown. Keep the heat high enough to get a good sear/crust on
the bread, but reduce if it’s scorching. Note that the slices will be sticky until they are ready to be flipped, so be patient. Repeat
until all bread is used. Serve with fresh fruit and pure maple syrup. Another fun serving idea is to make sandwiches out of the
French toast, slathering some nut butter between two slices, then serving with maple syrup.
Nut-Free Option: Replace 1/3 cup of cashews with 3 tablespoons of hemp seeds.
Bread Note: You may use 6–10 slices of bread, depending on the size of the slices.
Milk Note: After the batter sits for a few minutes it can become quite thick. You can stir through another 1–2 tablespoons of
milk if it has gotten too thick with standing (if you have less than half the batter left, use just 1 tablespoon).
STOVETOP FRUIT CRISPMAKES 4 SERVINGS
I never make fruit crisp in the summer if it means I have to heat up the whole
house by turning on the oven. With this version, I don’t have to. I use apples in this
recipe, but you can use fresh ripe pears or peaches for a nice change.
1 cup rolled oats
3/4 cup Two-Minute Date Puree (below) or 1/2 cup maple syrup
1 teaspoon ground cinnamon
pinch sea salt
3 cups chopped apples (I like Granny Smith)
3/4 cup Two-Minute Date Puree (below) or 1/2 cup maple syrup
1 teaspoon ground cinnamon
pinch sea salt
1. To make the topping, add the oats to a medium saucepan and toast over medium-low
heat for 5 minutes until they are fragrant and start to brown. Add the Two-Minute
Date Puree or maple syrup, cinnamon, and sea salt. Cook for 5 minutes, until the oats
have absorbed most of the syrup. Set aside.
2. To make the filling, combine the apples, Two-Minute Date Puree or maple syrup,
cinnamon, nutmeg, and sea salt in a saucepan and cook over medium heat until the
apples soften, about 6 minutes.
3. To assemble, spoon the filling mixture into individual serving bowls and sprinkle the oat mixture over it.
TWO-MINUTE DATE PUREEMAKES 21/2 CUPS
Two-Minute Date Puree is a great alternative to processed sugars, and this version
doesn’t require you to soak the dates. Medjool dates work best for this puree. They
are sweeter, and if you can find fresh dates, they are creamier, but use what you can
find. Even pitted dates sometimes have pits, so check them before you put them in
2 cups Medjool dates, pitted
2 cups water
1. Combine the dates and water in a blender and puree until smooth.
2. Store refrigerated for up to 7 days or in the freezer for up to 3 months.