This recipe came out sooooo good! My friend requested something non-chocolate but still with the chocolate taste, so carob it was! This recipe is really simple too. I mostly added/substituted a couple things from my original coconut butterscotch fudge recipe, and made it into a carob delight! You can make this sugar free as well! Just substitute … Continue reading Raw Vegan Carob Fudge
For leek and mushroom marinade, you will need: - 2 cups sliced mushrooms, crimini, shitake, whatever you prefer - 1 1/2 cups thinly sliced leeks - 2 cups cherry or grape tomatoes, chopped in half - 1 thinly sliced garlic clove - 1 tbsp hemp seeds - 1 tbsp sesame seeds - 1 tbsp nutritional … Continue reading Marinated Leek and Mushroom Quinoa Salad
Ta Daaa! Raw chickpea hummus is made from sprouted chickpeas. To learn how to sprout your own chickpeas, see my post on How to Sprout Your Own Chickpeas. Once your beans are sprouted, we will begin to make our raw hummus! I have some optional ingredients in here, which I included because I think the … Continue reading Raw Chickpea Hummus
I came up with THE BEST creamy, "cheesey" pasta over the weekend. The look and taste and smell is perfect, it's filling, looks wonderful and is soooo good for you! There are many cashew cheese sauce recipes out there, but this is my own tried and true creation. I honestly have to say, it is … Continue reading Creamy, Cheesy, Vegan Pasta!
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