I have to thank my recent Israel trip as an inspiration for this recipe. In Tel Aviv for lunch one day, I was served an appetizer of toast with tahini, cauliflower and roasted red pepper. I thought it was amazing, and such a creative idea. Never once had I seen this combo in any restaurant … Continue reading Roasted Cauliflower and Tahini Toast
Ever since creating my vegan version of Venezuelan Pabellon, I've really been enjoying the simple taste of arepas. Made simply with corn flour and water, these toasted breads are so versatile, with the ability to be in both sweet and savory dishes. These arepas and refried beans were inspired by my vegetarian recipe of Nicaraguan … Continue reading Arepas with Refried Beans and Guacamole
This hummus has a lovely distinct flavor. The mix of the olives and mushrooms together give it a distinctly salty taste. You can serve this hummus with vegetables, chips, or eat it plain like I do! Follow the steps below for a delicious hummus recipe! You will need: 1 1/2 cups chickpeas, soaked, boiled and … Continue reading Green Olive and Mushroom Hummus
A Saint Patrick's Day dessert special! Avocado, lime and fresh mint, topped with a homemade chocolate sauce! Also known as green on green on green, and...some brown, of course. I've been VERY attached to my Coconut Almond Milk, I think it's my new favorite! These bars were made with the almond and coconut pulp from … Continue reading Avocado Mint Bars with Chocolate Sauce
Remember my delicious Coconut Almond Milk recipe and how you have the option to strain the almond and coconut pulp from the milk? Once you do that you are left with a delicious pulp, and nothing to do with it. Well, I decided that I would create a raw vegan lemon tart with that extra … Continue reading Raw Vegan Lemon Tarts
This AMAZING kale pesto recipe initially appeared in my Gluten Free Pesto Pasta post. But it is too good to miss, so I'm creating it's own post. This pesto can be used as a dip for vegetables or chips, a creamy sauce for pasta, or just to eat plain on its own! The addition of … Continue reading Raw Vegan Kale Basil Pesto
My sister recently asked me to make some healthy breakfast muffins for her and my nephews. She was open to combinations, but wanted some type of vegetable in it, and the muffin had to be gluten free, as she has been eating gluten free for years. At first I was googling recipes on conventional gluten … Continue reading Carrot Oat Muffins – Gluten Free
Recently I made a mistake online purchase for oats. I thought I was buying one single tub of oats for our office. Turns out it was several tubs in one, and I ended up with 5 pounds of oats. What are you supposed to do with 5 pounds of oats? Well, start making cookies, for … Continue reading Oatmeal Coconut Pecan Cookies
When I lived in Mexico, I loved to eat a tasty treat that sort of tasted like sweet popcorn, except the grains were tiny and had no kernel. Fast forward 16 years later, and I'm reading online about how this grain called amaranth is so good for you, and it's a great vegan staple to … Continue reading Mexican Amaranth Candy
When I was a kid, we used to make peanut butter balls with carob and coconut, and we called them "Bliss Balls". Now that my sister has a two year old and pregnant with her 2nd, she started asking me if I remembered the recipe or if I could make one up. So I gave … Continue reading RAWmarkable Carob Bliss Balls
