Similar to my Gingerbread Nut Truffles, the main difference in this recipe is the substitution of raw cacao powder in place of the ginger, and omitting the spices. These raw truffles have an extra kick with the addition of cayenne to the mix. However, if you don't like spicy chocolate, you can add more dates … Continue reading Cacao Nut Truffles!
I had a mix of leftover veggies in my fridge, and I wanted to try out my dehydrator, so I threw in a bunch of carrots, zucchinis and cauliflower, and they all came out great! What to do: Thinly slice a couple zucchinis, half a cauliflower and a couple carrots. Distribute them evenly on the … Continue reading Dehydrated Carrot, Zucchini & Cauliflower
Lovely apple chips pictured with my dehydrated banana chips 🙂 Apple chips take less time to dehydrate because they have less moisture, and less dense texture. They come out fantabulously cripsy and taste sooo good! Cut about 2 to 3 apples, remove the core (apple seeds are not good for you!) and slice into thin … Continue reading Dehydrated Apple Chips
Like pineapple chips, bananas take a long time to dehydrate. They aren't as moist as pineapples, but they have a thicker texture and are more dense. This is why they too, can take up to 24 hours for dehydration. Peel 4 to 5 bananas, cut them into thin slices and spread evenly on the dehydrating … Continue reading Dehydrated Banana Chips
Pineapple chips are full of moisture and take forever to dehydrated. A whole pineapple can take up to 24 hours to dehydrate, and about 5 minutes to eat! So not fair! But...this is life, you know... 😉 Dehydrated Pineapple Chips Thinly slice 1 whole pineapple into inch long pieces. Try to keep the slices as … Continue reading Dehydrated Pineapple Chips!
This is one of my favorite raw cake creations! It tastes amazing and it can be made so many ways! Below is my original recipe with some additions and variations. Again, this is all relative, as I have a hard time keeping to exact measurements 😉 RAWmarkable Vegan Carrot Cake Makes one 10 inch cake … Continue reading RAWmarkable Vegan Carrot Cake!
Yes, it is possible to have amazing Brazilian cheese breads when eating vegan. In fact, they almost taste better in flavor! You have no idea how happy I was when a friend of mine and fellow vegan told me that she found a recipe for vegan pao de queijos. So I have to share it … Continue reading Vegan Pao de Queijos (Brazilian Cheese Breads)
White Bean Hummus This is another great recipe using other beans an alternative to chickpeas. White beans or white kidney beans have a waxy, thick creamy texture, and they tastes great as a hummus. You can also use white butter beans as an alternative to white kidney beans. Check out some of these links to … Continue reading White Bean Hummus
Olive Medley Hummus The first hummus I ever made, and I was hooked! You can also do all green olive hummus, black olive, or olive medley. I will include pictures of the variations I have done below. This makes about 2 cups or so - 1 1/2 cups chickpeas, soaked, boiled and drained (this also … Continue reading Olive Medley Hummus
Black Bean Hummus You can make hummus with basically any bean, and I have. Black beans make a great hummus, they have a distinct flavor and you can also switch up the styles with varying addtions. This is also one of my few hummus recipes in which I don’t use cumin. It just doesn’t taste … Continue reading Black Bean Hummus
Serene Earth Recipes 