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
Tag: vegan
Dehydrated Apple Chips
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
Dehydrated Pineapple 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!
RAWmarkable Vegan Carrot Cake!
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!
Vegan Pao de Queijos (Brazilian Cheese Breads)
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
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
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
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
Basil Pesto Hummus
Basil Pesto Hummus This has become one of my favorite hummus mixtures to make. The taste is soooo good, hardly any ingredients, and it comes out amazing! It is also one of the higher fat hummus mixes of mine, mainly because of the olive oil and the cheese. You can also omit the cheese (as … Continue reading Basil Pesto Hummus
Artichoke Basil Cilantro Hummus
Artichoke Basil Cilantro There are several variations of this recipe, of which I will include below. To me, artichoke hummus has less of a flavorful taste than other hummus recipes. Because of this, I’ve experimented with several flavored additions and settled with artichoke cliantro for the win! Makes about 2 cups: You will need: - … Continue reading Artichoke Basil Cilantro Hummus
Serene Earth Recipes 