CURRIED TEMPEH SALAD IN LETTUCE CUP

Tempeh is a fermented soy product, and the fact that it is fermented means that it promotes the good bacteria (probiotics) that our bodies need.  It aids with digestion, weight loss, is high in both fiber and amino acids, and it is also a great source of protein. It has a nutty flavor and a slight crunch to it.  I personally love tempeh, not just for the health benefits, but also because of its versatility.

This was super easy to make. So if you are looking for something healthy, fast, and yummy, look no more! The tempeh salad could be used on its own, in a sandwich, or on top of a green salad. I prefer the lettuce cups because they are light, but there are definitely many ways to serve this delicious tempeh mixture.

CURRIED TEMPEH SALAD IN LETTUCE CUP

Ingredients:

  

For the salad:

• 1- 8oz package of  tempeh (preferably organic to avoid GMO's), cut into 1/2 inch cubes
• 1/4 cup of red onions, chopped
• 2 celery stalks, chopped
• 1 large carrot, grated
• 1/2 yellow, red, or orange pepper, chopped
• 2 tablespoons of coconut flakes
• 1 mango, skin removed, pitted and sliced thin
• 1 avocado, skin removed, pitted and sliced thin
• 1/2 cup of broccoli sprouts (any sprouts would work)
• 8 lettuce leaves (butter lettuce works great)
• Sea salt and pepper to taste

For the curried mayo:

• 1/2 cup of vegan mayo
• 1 tablespoon of coconut oil
• 1/2 tablespoon of mango chutney
• 1 1/2 teaspoons of curry powder
• 1/2 teaspoon of cumin powder
• 1/4 teaspoon of dry ginger
• Sea salt and pepper to taste

Preparation:

1. In a steam basket over boiling water, place the tempeh cubes, and steam for 8-10 minutes. 
2. Remove from the heat, and let it cool.
3. In a medium sized bowl, put the chopped onions, celery, carrot, pepper, and coconut flakes.
4. Crumble the tempeh and add it to the mixture.  Mix well.
5. Season with salt and pepper.
6. In a separate small bowl, mix together with a spoon, all of the mayo ingredients.
7. Add the mayo to the salad, and mix until all the veggies and tempeh are covered.
8. Place the lettuce leaves on a plate, and split the tempeh salad evenly over the lettuce cups.
9. Garnish each lettuce cup with mango slices, avocado slices, and broccoli sprouts. 

Serve as a pretty appetizer.

This will make 8 lettuce cups (4 servings)

STRAWBERRIES STUFFED WITH CHOCOLATE MOUSSE

Everyone loves chocolate and strawberries, and this creation will be no exception. Both sweet and refreshing at the same time, this dessert is sure to win some praise. The best part: it is made with wholesome, unprocessed ingredients. There's even avocados in it.  But if you don't tell, no one will know, I promise!

The farmer's market has been filled with merchants selling strawberries lately. They are big, very red, and so juicy. It makes such a difference to buy them fresh, organic, and in season!

They are rich in anti-oxidants, fibers, and nutrients.  They also offer  many health benefits such as: lowering high blood pressure, maintaining a healthy heart, slowing down skin aging, helping with weight loss (even though they taste sweet, they are pretty low in calories!), and boosting of the immune system. So many good reasons to indulge! They are definitely among my favorite fruits!
Don't be afraid to indulge, this dessert is good for you!

STRAWBERRIES STUFFED WITH CHOCOLATE MOUSSE

Ingredients:

• 2 small ripe avocados, pitted and skin removed
• 1/2 cup of raw unsalted cashews (preferably soaked for 2 hours in water to release the enzyme blockers, then rinsed)
• 2/3 cup of non-dairy milk (I used my homemade vanilla cashew milk but any non-dairy milk will work)
• 1/3 cup of raw cacao powder
• 1/4 cup of maple syrup
• 1/2 teaspoon of sea salt
• 20-25 large strawberries (the quantity will depend on the size of your strawberries)

Preparation:

1. In a high speed blender, put the avocados, the cashews, the non-dairy milk, the cacao powder, the maple syrup, and the salt together, and mix until very smooth. This will be your chocolate mousse.
2. Cut off the top of the stems of the strawberries, and a little bit of the base so they can stand. 
3. Using a small paring knife or a small spoon, hollow out the inside of the strawberries, and set aside.
4. Put the chocolate mousse in a piping bag.  Fill the strawberries with the chocolate mousse mixture. Serve immediately, or keep refrigerated until ready to serve.

                     

                          



Bon appetit!

This will make 20-25 stuffed strawberries (4 servings)

BANANA PUDDING WITH 4TH OF JULY TOPPINGS

Happy Fourth of July!
Also known as Independence Day, this federal holiday celebrates the adoption of the Declaration of Independence from Great Britain on July 4th 1976.  It is one of the most celebrated holidays in America. BBQs, picnics, parades, fireworks, and gatherings are the most common ways to rejoice on this occasion. I jokingly like to call this day, "the day that my dogs thinks the world is ending!"  as my poor babies gets really scared from all the fireworks.  But it's all good, they have survived it every year, and I'm sure this year will be no exception!

There are so many recipes that I can think of that would be great for the Fourth of July. Some fun appetizers (try my Stuffed mini sweet peppers with veggies and lemon dill cashew cream cheese filling), veggie burgers for the grill (try my Southwestern black rice and red  bean burgers), delicious salads (try my Summer corn salad with chimichurri dressing), refreshing cold soups (try my Gazpacho soup), or a colorful dessert like this recipe that I am about to share with you; my famous banana pudding with 4th of July toppings. I made this dessert in the past, and it was such a hit!  Plus it's healthy and easy to make, but that can be our secret!  ;)

BANANA PUDDING WITH 4TH OF JULY TOPPINGS 

Ingredients:

For the pudding:

8 bananas
6 dates, pitted (if they are hard, soften them by soaking them in hot water for 30 minutes)
1/2 cup of raw cashews 
2 tablespoons of coconut oil
1 tablespoon of pure vanilla essence
1 tablespoon of lemon juice

For the toppings:

1 cup of coconut flakes 
1/2 cup of blueberries
1 cup of strawberries, chopped

Preparation:

In a high speed blender, put all of the pudding ingredients together, and blend until very smooth.
Transfer to 6 small rectangular individual bowls and leave in the refrigerator to set for 1 hour.
Place the toppings to make a USA flag (see pictures) on top of each puddings and serve.

Enjoy!

This will make 6 puddings

WHITE CHOCOLATE AND RASPBERRY FREEZER FUDGE

Happy Canada day!

Since the Canadian flag is red and white, I decided to go with a decadent dessert to show off these two colors.  This recipe for freezer fudge is nothing like the fudge I grew up with, which was made with processed ingredients, and also high in refined sugars.  These are made with real, whole food ingredients that actually nourish your body.  They also happen to be very satisfying. Since they are kept in the freezer, you can definitely save them for a longer period of time, and enjoy them when you really have a sweet tooth craving.

Now keep in mind that although this fudge is healthier than the ones you will find in most stores, it is still quite high in fat and calories.  So indulge knowing that it is made of whole ingredients, but do not go overboard with them... especially if you are trying to lose weight! They are what I like to call a decadent treat. Which are great to have from time to time.

WHITE CHOCOLATE AND RASPBERRY FREEZER  FUDGE


Ingredients:

For the fudge:

• 2 cups of raw unsalted cashews
• 2 cups of raw cacao butter, melted
• 1 cup agave nectar
• 1/2 cup of coconut oil
• 1/2 cup of water

pure raw cacao butter

For the raspberry coulis:

• 1 1/2 cups of raspberries
• 1/3 cup of agave

Preparation:

1. In a high speed blender, put all of the fudge ingredients together, and blend until very smooth.
2. Line a pan with plastic wrap or parchment paper (I forgot to do that step and had a really hard time getting the fudge out of the pan). 
3. Top the lined pan with the fudge batter.
4. In a clean blender, mix the raspberry coulis ingredients together until smooth.
5. Drop spoon fulls of the raspberry coulis on top of the fudge, and use a knife or a fork to swirl it together.  The trick is is to not mix it fully. Take your time and add more of the coulis as you go.
6. Place in the freezer, and let it set for a few hours to overnight. The time will depend on the size of your pan ( I used a 8 X 6 pan and it took about 5 hours to set. It also made a very high fudge. I think  a 9 X 9 pan would have been better). 
7. Once set, remove from the freezer, and cut into small squares, to the size of your liking.
8. Store any left overs in the freezer.

Enjoy!

ROASTED PORTOBELLO MUSHROOMS STUFFED WITH CHIVE MASHED POTATOES, TOPPED WITH A LENTIL AND RED WINE SAUCE

This definitely takes a few steps to make but it is well worth the effort! in fact, my daughter loved it so much, she said she could see this dish on the menu of an upscale restaurant.  That was quite a nice compliment!

If you are into comfort food, this will hit the spot. It has the comfort feel to it, but it is impressive to serve, as the red wine sauce gives it a little bit of French food influence. It definitely would be a great dish for special occasions or holidays. Whether there's a special occasion or not for you to make this dish, it will be a hit either way! 

ROASTED PORTOBELLO MUSHROOMS STUFFED WITH CHIVE MASHED POTATOES, TOPPED WITH A LENTIL AND RED WINE SAUCE

Ingredients:


For the roasted portobello mushrooms:

• 6 portobello mushroom caps
• 1/3 cup of olive oil
• 1 1/2 tablespoons of balsamic vinegar
• 3 garlic cloves
• 1/2 teaspoon of ground mustard
• 1 teaspoon of dried rosemary
• Sea salt and pepper to taste

For the chive mashed potatoes:

• 2 lbs of golden potatoes, washed and cubed  (I keep the skin on as it has all the nutrients, but you can remove it if you prefer)
• 2 tablespoons of fresh chives, chopped small
• 1/2 cup of non-dairy milk
• 1 tablespoon of coconut oil
• 1 teaspoon of paprika
• Sea salt and pepper to taste

For the lentil and red wine sauce:

• 3/4 cup of dried lentils
• 1 tablespoon of olive oil
• 1 onion, chopped
• 1 red pepper, chopped
• 2 garlic cloves, chopped
• 1 tablespoon of brown rice flour
• 1/2 cup of red wine
• 1 1 /2 cups of vegetable broth
• 2 tablespoons of sun-dried tomatoes, chopped small (if they are hard, soak them in warm water for 30 minutes to soften)
• 1 tablespoon of Bragg liquid aminos
• Sea salt and pepper to taste

Preparation:


For the roasted portobello mushrooms:

1. Preheat the oven to 400 F.
2. Put the olive oil, balsamic vinegar, garlic, mustard, rosemary, and salt and pepper in a small jar, and shake well.  This will be your marinade.
3. Remove the stems from the mushrooms, place them in a large bowl, and pour the marinade over them. 
4. Marinate them for at least 15 minutes.
5. Place the mushrooms caps, gill-side up, on a baking sheet, and roast for 20 minutes in the oven.
6. Remove from the oven and reserve.

For the mashed potatoes:

1. Put the potatoes in a large pot, and cover them with water by at least one inch.  
2. Bring to boil under high heat, then reduce the heat to low, and simmer for 20 minutes until the potatoes are tender.
3. Drain the water and place the hot potatoes in a large bowl.
4. Using a potato masher, mash the potatoes with the non-dairy milk, the chives, the coconut oil, the paprika, and the salt and pepper until they are smooth.  You can use a hand or stand mixer too, just don't over whip, as the potatoes will get too sticky/gooey.

1. 

For the lentil and red wine sauce:

1. Put the lentils in a saucepan with 3 cups of water, and bring to a boil.
2. Reduce the heat and simmer for 20-25 minutes, until tender. Drain the lentils and reserve.
3. In a large saute pan, heat up the olive oil under medium heat, add the onion, red pepper, and garlic, and cook for 6-7 minutes until the onions are translucent and the pepper has softened.
4. Sprinkle the brown rice flour over the veggies, mix well, and cook another 2 minutes.
5. Add the red wine, mix well, and cook until it is reduce by 2/3. 
6. In the mean time, in a high speed blender, mix the vegetable broth, the sun-dried tomatoes, and the Bragg liquid aminos together and blend until smooth.
7. Add the veggie broth mixture and the cooked lentils to the sauce, and simmer to medium-low for 10 minutes...until the sauce is nice and thick
8. Season with sea salt and pepper

To assemble:

1. Place a roasted portobello mushroom cap gill-side up on a plate.
2. Add some mashed potatoes to cover the top of the mushroom.
3. Add sauce over the mashed potatoes.
4. Repeat with the other mushroom caps.
5. Serve warm.

Bon appetit!

This will make 6 servings.

STUFFED BAKED SWEET POTATO WITH SPICED BLACK BEANS AND CHIPOTLE-AVOCADO CREMA TOPPING

I have been wanting to create something with stuffed sweet potatoes for quite a while now, and oh boy... do I wish I had done it sooner!  This creation was sooo heavenly! In fact, my daughter has put this dish as one of her all time favorites. 

This recipe has a little kick to it, so if spicy is not your thing, lower the amount of jalapeno, cumin, and chipotle powder by half.  We are spice lovers in this household, so a lot of my recipes are on the slightly fiery side. This dish can be an appetizer on it's own, or a main course if served with a nice salad, quinoa, or rice. Either way, you will be glad you made it!




STUFFED BAKED SWEET POTATO WITH SPICED BLACK BEANS AND CHIPOTLE AVOCADO CREMA TOPPING


Ingredients:


For the stuffed potatoes:

• 1 tablespoon of olive oil
• 4 medium sized sweet potatoes (yams)
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 green pepper, seeded and diced
• 1 tomato, diced
• 1 jalapeno, seeded and chopped small
• 1 1/2 cups of cooked black beans (about 2/3 cup of dried beans. Click here to learn how to cook beans)
• 1 1/2 teaspoons of cumin powder
• Sea salt and pepper to taste

For the chipotle-avocado crema:

• 1 ripe avocado, pitted and skin removed
• 2 tablespoons of fresh lime juice
• 1/4 cup of water
• 1/2 teaspoon of chipotle powder
• Sea salt and pepper to taste

Preparation:

For the sweet potatoes:

1. Preheat your oven to 400 F 
2. Pierce each sweet potato with a fork several times
3. Place the sweet potatoes on a baking sheet lined with foil
4. Bake until tender about 45 minutes
5. Remove from the oven

For the spiced black beans:

1. In a large saute pan, heat up the olive oil under medium heat
2. Add the onions and garlic, and saute 3-4 minutes until the onions are translucent
3. Add the green pepper, the jalapeno, and the tomato, and cook for about 10 minutes until the peppers are softened
4. Add the black beans, cumin powder, salt, and pepper, and cook a few more minutes until everything is heated through

For the chipotle- avocado crema:

1. Put all of the ingredients into a high speed blender and mix until very smooth

To assemble:

1. Slice the sweet potatoes lengthwise but not all the way through, just so they open up, almost like a butterfly.
2. Stuff the sweet potatoes generously with the spiced black bean mixture
3. Top with the avocado crema

Enjoy!!

This will make 4 servings

STRAWBERRY, LIME, AND CILANTRO FROZEN MARGARITA

Happy Cinco de Mayo everyone!

This holiday is so festive, it wouldn't be complete without a margarita. 
I just had to whip one up this morning. Unfortunately being pregnant, I was a good girl and only had one sip. My boyfriend was the lucky one that got to drink it!  Well, I made myself a mocktail version of it right after... basically the same recipe, minus the alcohol, and that was just as good!  :)

What are you guys doing for the occasion? I know I will be nibbling on Mexican fares all day! If you feel like cooking rather than trying to beat the crowds in your local Mexican restaurants, here are some suggestions of zesty Mexican influenced recipes to try on this fun occasion. Click here for the suggestions: 10 recipe ideas for Cinco de Mayo

Now, let's get your blender ready, and celebrate!

STRAWBERRY, LIME, AND CILANTRO FROZEN MARGARITA

Ingredients:

• 1 cup frozen strawberries
• 1/4 cup fresh squeezed lime juice
• 1/2 tablespoon of fresh cilantro, chopped
• 1 tablespoon agave nectar
• 2-4 tablespoons of tequila (depending on how strong you like it)
• 1/2 teaspoon of Grand Marnier
• 1 cup of ice

Preparation:

1. In a high speed blender, place all the ingredients except the ice.
2. Blend into a thick, icey puree
3. Add the ice and blend until the ice is broken up, and the cocktail looks slushy
4. Serve in a margarita glass

Enjoy!

This will make 1 margarita

DULCE DE LECHE FILLED CHOCOLATE THUMBPRINT COOKIES ~RAW FOOD STYLE

Cinco de Mayo is just around the corner and I wanted to make a dessert that was healthy and original and with a Mexican influence. Since both chocolate and dulce de leche are big over there, those two flavors ended up in a raw food style cookie that you can indulge in without feeling guilty. Sounds to good to be true? Well, there are no processed flours, oils, or refined sugars in them, Only nutrient rich ingredients! How great is that?!

I have not one ounce of Mexican in me, but a few Mexican cities are among some of my favorite travel destinations, Cinco de Mayo is also one of my favorite celebrations. Perhaps it's all the fantastic foods that they have to offer, the colorful decors, the margaritas, or just the happy, festive ways of celebrating that lure me into loving that culture.  I can't decide... I am just excited that Cinco de Mayo is tomorrow!



DULCE DE LECHE FILLED CHOCOLATE THUMBPRINT COOKIES

Ingredients:

For the chocolate cookies:

1 1/2 cups of  raw walnuts
8 dates, pitted (if they are hard, soften in warm water for 30 minutes before using)
1/4 cup of raw cacao
2 tablespoons of water
2 teaspoon of vanilla essence
1/2 cup gluten free old fashion oats
1/4 cup hemp seeds

For the dulce de leche:

3 tablespoons of tahini
3 tablespoons of coconut nectar
1 teaspoon of vanilla essence

Preparation:

For the cookies:

In a food processor, grind the walnuts into a chunky flour consistency.
Place the walnut flour into a separate bowl.
Using the food processor again, place the dates, the water, the cacao, and the vanilla essence, and process until smooth.
Once the chocolate mixture is smooth, add the walnut flour back, along with the old fashioned oats and the hemp seeds, and process until all the ingredients are well blended.
Using a measuring tablespoon, scoop up the mixture, and make little balls with them.
Place the balls over a large piece of parchment paper, and press on them to flatten them up to about 1/4 to 1/2 inch in thickness,
Press the middle with your thumb to make a small indentation in the center of the cookies. reserve.

For the dulce de leche: 

Place the tahini, the coconut nectar, and the vanilla essence in a small bowl and mix until the texture becomes very smooth and velvety.

To assemble:

Place small amounts of caramel into the indented cookies.
Keep refrigerated.

This will make about 20 cookies

SOUTHWESTERN TOFU SCRAMBLED BREAKFAST WRAP WITH PICO DE GALLO

I made this last weekend and my boyfriend really enjoyed it, and actually though it was egg based. My mission was successful because I proudly was able to tell him that it was tofu based.  I tricked a meat eater into eating tofu, loving it, and approving of it.

I don't eat tofu very often, but once in a while I will crave it. Tofu has a funny watery texture that requires it to be pressed before use. I usually just put my tofu on a plate, and place one or two more plates over it for 15 minutes in order to squeeze the water out. All I need to do next is drain it, and it is ready to use.

Pressing the tofu 

I also prefer to only purchase organic tofu. Tofu is made of soy, and unfortunately soy is prominent on a list of foods that contain GMO's.  I personally try to avoid GMO's as I do not feel that they are safe to eat. But I respect others opinions who don't concur,

This dish served just as scramble would be good too, but with cinco de mayo coming up, I think a tortilla wrap"breakfast burrito style" is in order. Ole!

Scrambled tofu

SOUTHWESTERN TOFU SCRAMBLED BREAKFAST WRAP WITH PICO DE GALLO 

Ingredients:

For the pico de gallo:

2 tomatoes, chopped
2 limes, juiced
1 jalapeno, seeded and chopped very small
1 tablespoon of onion, chopped small
1 tablespoon of cilantro, chopped
Sea salt and pepper to taste

For the tofu scramble:

1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 pasilla pepper, seeded and diced
1 red pepper, seeded and diced
1 large portobello mushroom, chopped
14 oz of extra firm tofu, pressed to remove excess water, then drained
2 tablespoons of nutritional yeast
1 teaspoon of turmeric powder
1/2 teaspoon of Cajun seasonings
1/2 teaspoon of paprika
1 cup of chopped spinach
Sea salt and pepper to taste


For the wraps: 

4 gluten free tortilla wraps
1 avocado, sliced

Preparation:

In a small bowl, put all the ingredients from the pico de gallo together, mix well, and reserve.
In a large pan, heat up the olive oil under medium-high heat.
Add the onions and garlic, and saute for 3-4 minutes until translucent.
Add the pasilla and red peppers, and saute another 2-3 minutes.
Add the portobello mushrooms, and saute about 5 minutes until softened.
Crumble the tofu over the veggies, add the nutritional yeast, the turmeric, the Cajun seasonings and the paprika.
Mix and cook for a few minutes until the tofu is heated through.
Add the spinach, mix well, and cook another 2-3 minutes until it is wilted.
Season with sea salt and pepper.

To assemble, place the tortilla wraps on 4 separate plates. Spread the tofu scramble mixture on each one, add pico de gallo to your liking on top, as well as some avocado slices.
Wrap them up and enjoy!

This will make 4 servings.

CREAMY BROWN RICE SPAGHETTI W/EDAMAME, KALE, AND BROCCOLI

Cooking for vegans is easy because they are used to eating the variety of foods that a plant based diet offers.  Now cooking for meat eaters can sometimes be tricky.  Some will be open minded, and looking forward to try new dishes, while others will want food as close as possible to what they are used to eating. I had family over a few weeks ago, and they were a mix of both types, so I decided to play it safe and offered them a pasta dish. I don't eat pasta often, but I find it quite delicious, however not as healthy as I would like it to be.  But when I make some, I personally prefer the gluten free brown rice pasta, or the quinoa ones,as I feel like they are a little healthier.

So I made this dish for my family, and it was a success.  Everyone loved it, including the picky eaters. So I really wanted to share the recipe with you all but unfortunately, I didn't take any pics at the time and we ate the whole batch. This week, I decided to recreate it.  It is one of those dishes that you sit down and think, 'wow this is yummy" at almost every bite. So obviously it's worth remaking!

If you have a meal you want to make for a non-vegan, or simply want to splurge on a velvety bowl of pasta, I would highly recommend you try this,  You can thank me later ;)

CREAMY BROWN RICE SPAGHETTI W EDAMAME, KALE, AND BROCCOLI

Ingredients:

8 oz package of spaghetti (I used brown rice pasta)
1 tablespoon of olive oil
1 leek, white part only, chopped
4 garlic cloves, chopped
1 bunch of broccoli, cut into small florets (about 3 cups)
1 cup of frozen edamame, thawed (preferably organic to avoid GMO's)
3 kale leaves, stems removed, chopped coarsely
2/ 3 cup of white wine
3/4 cup of veggie broth
2 tablespoons of nutritional yeast
1 1/2 cups of cashew cream (click How to make cashew milk and cashew cream to see the easy method)
1/2 teaspoon of dried basil
1/2 teaspoon of dried thyme
1 teaspoon of paprika
1/8 of teaspoon of cayenne pepper
Sea salt and pepper to taste

Instructions:

Cook the pasta according to the manufacturer's instruction on the package.
Drain and reserve once ready.
In the mean time in a large stir fry pan, heat the olive oil under medium heat.
Add the leeks and garlic, and saute for 3-4 minutes until they become translucent.
Add the broccoli and saute another 4-5 minutes.
Add the kale and the edamame, saute 2-3 minutes, then add the white wine.
Saute the veggies in the wine until it's almost fully absorbed, for another 3-5 minutes.
Add the remaining ingredients and blend well.
Put the reserved spaghetti into the sauce, and cook a few minutes, mixing everything together, until the cream sauce thickens, and the pasta is all covered.
Serve warm into individual plates.

This will make 4 servings

STUFFED MINI SWEET PEPPERS WITH VEGGIES AND LEMON DILL CASHEW CREAM CHEESE FILLING

My boyfriend, who is a poker player, took these to the Bellagio for lunch, and apparently many players were intrigued. He had a few of the players try some, and it was a huge hit! It's always flattering when a bunch of guys enjoy my healthy dishes. It's at that point that I know I have hit a home run.

I personally really enjoyed those mini stuffed peppers as well. You see, I have a thing for dill.  I find it's unique flavor to be so wonderful. It's definitely one of my favorite herbs. However, it doesn't work with every dish as it is so distinct in taste.  But when it does, it brings that dish to a whole new level. It was perfect for this recipe as it mingled so nicely with the creaminess of the cashew cheese and the veggies. I will definitely be making it again in the very near future!

This is another easy raw food recipe. I did use the dehydrator for this dish, but if you don't have one, you can skip that step, and it will still taste great. I just find that the dehydrator makes the texture even richer, and it also warms the stuffed mini sweet peppers up a little bit, which is a nice touch. But the recipe works just fine without it.

I can see these mini stuffed peppers being served as hors-d'oeuvres (french for small sample of food) at a party, as an appetizer to a lovely dinner, or as a main dish with a nice salad.  I guess they fall into many categories. Talk about a versatile dish. ;)

STUFFED MINI SWEET PEPPERS WITH VEGGIES AND LEMON DILL CASHEW CREAM CHEESE FILLING

Ingredients:

16 oz mini sweet peppers (about 20-25), cut in half lengthwise and seeded

1 1/2 cups of raw unsalted cashews, preferably soaked in water for 2 hours to overnight

1/4 cup fresh squeezed lemon juice

2 garlic cloves

1 tablespoon nutritional yeast

1/2 cup of water

2 green onions, sliced very thin

2 tablespoons of fresh dill, chopped

1 carrot, grated

1 celery stalk, chopped very small

1/4 zucchini, chopped very small (1/2 cup)

1 tablespoon flax seeds, grounded (you can use the coffee grinder to grind them)

Sea salt and pepper to taste

Preparation:

To make the cashew cream cheese using a high speed blender, simply put the cashews, the lemon juice, the garlic, the nutritional yeast, and the water together, and blend until extremely smooth. 

Transfer to a bowl, and add the green onions, dill, carrot, celery, and zucchini.  

Season with sea salt and pepper, and blend well with a spoon or spatula.

Fill the mini sweet pepper halves with the cream cheese mixture.

Sprinkle a little bit of flax seeds on top of each stuffed mini pepper, and place them on a dehydrator rack, cream cheese facing up.

Dehydrate for 1 hour at 110 F.

This will make 4 servings

.

APPLE CRISP

I have made this recipe for countless gatherings with friends and family, and it seems to be a favorite every time. This recipe is a healthier version of the traditional buttery and floury apple crisp. I use oatmeal to make a flour, coconut sugar and coconut oil in lieu of processed sugar and butter. You can easily double the recipe for big celebrations with over 10 attendees, but this recipe will easily feed 6. You can also make individual portions by splitting the recipe into 6 medium sized ramekins, and freeze what you do not need.
It is quite simple to make, and perfect for potlucks, holiday celebrations, and dinner parties.

APPLE CRISP

Ingredients:

For the apple mixture:

7 medium sized gala apples, peeled, seeded, cored, and chopped into 3/4 inch cubes
Zest of 1 orange
1 tablespoon of orange juice
1 tablespoon of Grand Marnier (optional)
1/4 cup of coconut sugar
1 teaspoon of cinnamon
1/4 teaspoon of nutmeg

For the topping:

3/4 cup of gluten free old fashion oats ground into a coarse flour in the blender
3/4 cup of gluten free old fashion oats (whole)
2/3 cup of coconut sugar
1/3 cup of coconut oil, softened
1/2 teaspoon of cinnamon
1/4 teaspoon of sea salt

Preparation:

Preheat the oven at 350 F.
In a medium size mixing bowl, combine all the ingredients from the apple mixture, and mix together.
Place in a 9 inch pie dish.
In another bowl, using your hand, mix all the ingredients from the toppings until the mixture is crumbly.
Sprinkle over the apple mixture.
Place in the oven, and bake for 50 minutes.

Bon appetit!

This will make 6 servings