1 cup raw unsalted nuts (almonds, walnuts work best)
1/2 teaspoon sea salt (omit if nuts/seeds are salted)
1 teaspoon water
1 green apple, cored
1 pitted date
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1. For crust, in food processor, blend seeds/nuts, water and salt. Divide into eight portions and set aside. For filling, process apple, date, and spices.
2. Take a rounded coffee cup and press 1 portion crumbled crust mixture in the bottom.
3. Spoon in approximately 2 tablespoons apple filling over crust. Top with another portion of crust. Cover the apple filling with the crust mixture and press down slightly.
4. Continue process with the remaining 3 coffee cups, so each cup has a crust bottom, apple filling, and a crust top.
Spoon in and enjoy!
1 ripe medium or large banana, mashed
1/2 c dry oats (or a little more if you have an especially big banana)
1/4 c brown sugar (reduce as desired, or omit entirely, or replace with stevia)
1 Tsp Cinnamon (more if you love it)
1/4 c blueberries (frozen or fresh)
Optional: Dash of Vanilla Extract, 1 Tbsp of Chia Seeds, 1 Tbsp of Coconut Flakes, 2 Tbsp of Cocoa Powder for a chocolate banana cake
Mash the banana
Add everything else except the blueberries and stir to combine.
Then, gently fold in the blueberries.
Spray a clean bowl with cooking spray and put the batter in it
Microwave for 3.5 to 4.5 minutes. You will know when it’s done because it will not be “juicy” looking anymore and it may have some “holes” on the surface.
After mircowaving, allow to rest for a couple minutes. Eat in that bowl or easily invert/remove from bowl and re-plate it, or take as a to-go snack.
Top with more blueberries, syrup, jelly, agave, nut butter, raisins, nuts, seeds, dried fruit, or nothing.
1/2 c dry oats (most oats are not technically raw but source true raw oats if your heart desires)
1/4 c pitted medjool dates (about 4-6 juicy, wet dates. TWSS)
1/4 c raisins
1 Tsp Cinnamon
Optional: Dash of vanilla extract (I say, yes!)
Yields: 12 small cookies, feel free to double the recipe
Blend Oats a bit, then add the dates, blend.
Then add raisins, cinnamon, vanilla extract.
Then when blended well, take dough out and form into cookie shape.
Source here <——-
120g or 1 cup oat bran
1/4 cup ground flaxseed
145g or 4 stalks celery
35g or 3/4 medium carrot
50g or 1/3 cup onion
2 tbsp applesauce, unsweetened
1 tbsp worcestershire sauce
1 tbsp parsley, dried
1 tbsp minced garlic
1/4 tsp ground mustard
1/4 tsp salt
1/4 tsp black pepper
1/4 cup tomato sauce, plain, no salt added
Dash of parsley, salt and black pepper
Add celery, carrots and onion in a Ninja Master or food processor and chop well. Add all ingredients into a bowl and smash well. Hands for mashing is optional. ;) Spray muffin pan and place 2 tbsp into each cup. Preheat oven to 400F and bake meatloaf for 30 minutes. When there is 10 minutes left, add topping mixture to each mini loaf and place back into the oven to finish baking. Let cool down and serve!
2 tablespoons vegetable oil
1 medium yellow or sweet onion, chopped
1 or 2 tomatoes
2 (15 ounce) cans garbanzo beans
1 tablespoon garlic powder
1 1/2 teaspoons salt
1/8 teaspoon ground black pepper
1 potato, peeled and chopped
1/4 teaspoon red pepper, optional
1/2 teaspoon cumin
1 teaspoon chili powder, optional
1. Fry the onion in oil until slightly brown. Add tomatoes, garbanzo beans (and two cans full of water), garlic powder, salt, and black pepper to pot on medium high heat.
2. Let cook for 20 minutes. Add potato. Let cook for another 20-25 minutes.
3. Add red pepper, cumin, and chili powder, if using. Reduce heat to medium low and cook for another 5-7 minutes.
Ideally, the final product should be a very thick mixture and not runny at all. If it is, drain some of the water. Serve with rice and vegan pita bread or tortilla.
Ingredients You Will Need:
1 cup of vegan margarine, softened
1 ½ cups turbinado sugar
2 tbsp flax meal
½ cup water
1 cup all purpose flour
½ cup whole wheat flour
1 tsp baking soda
2 tsp cinnamon
½ tsp nutmeg
3 cups rolled oats
¾ cup dried cranberries
½ cup pecans, chopped
Cream the margarine and sugar until fluffy, and then add the flax and water and mix well. Sift together the flours, baking soda and spices, and add to the margarine mixture. Stir in the oats. The dough will become quite stiff at this point. Fold in the cranberries and pecans until combined.
Drop the dough by rounded spoonfuls onto ungreased cookie sheets. Bake for about 10 minutes, or until they start to brown. Cool for one minute, and then remove to wire racks and cool completely.
1 large or 1 1/2 medium ripe peaches, white or yellow, pitted (about 6 ounces)
1/3 cup granola
2/3 cup almond milk
1/8 teaspoon almond extract
1/2 to 3/4 teaspoon vanilla extract (to taste)
2 teaspoons rose geranium syrup
A few drops of fresh lemon juice (to taste)
3 ice cubes
1. Place all of the ingredients in a blender. Blend until frothy, about one minute.
holy mother of sweet vegan life, get in my mouth