Mango meat is a flavorful raw vegan meat substitute made with fresh mangos, marinated in bold spices; paprika, chili, cumin, salt and pepper, and dehydrated to a meaty texture. I have been eating mango meat by itself as a snack, but I realized it could be used for so much more. All that needs to change is the seasoning to fit the …
Pak dong is a Thai sweet and spicy cabbage, carrot and spice ferment. Purple pak dong is a twist on the original pak dong inspired by Puckers Gourmet. If you like a crunchy, deep earthy spice, you’ll really like this new combination. If you like a sweeter and slightly softer combination, you’ll like the original better. The best way to eat pak dong, for me …
There’s nothing better than roasted root veggies in the wintertime. More specifically sweet potato, carrot, rutabaga, and watermelon radish smothered in a creamy roasted sweet potato carrot sauce . Roasted vegetables always make great winter lunches, simply because it’s warm, easy to make and filling. They also help fulfill our craving for sweets, and as you know, limiting sugar helps our immune …
Fresh spring rolls made from cabbage, carrots, celeriac, romaine lettuce, and brown rice paper, dunked in a peanut butter dipping sauce. So simple and so tasty! Maybe I should call these winter rolls, since I’m predominately using winter vegetables. đ In the summer I’ll use red bell pepper, cucumber, carrots, radish and/or sprouts. There are so many spring roll variations, …
Raw vegan apple cinnamon granola made from sprouted buckwheat, apples, oats, dates, hemp seed, cinnamon and vanilla. If you want a super crunchy raw vegan granola, always look to soaked and dried buckwheat. In my opinion nothing is easier, tastier, or crunchier. đ This granola can be gluten-free as long as you buy gluten-free oats. Or you could use more …
A super fresh and flavorful vegan pot pie made with winter root veggies, herbaceous gravy, and gluten-free buckwheat crust. This pot pie can be prepared completely raw, cooked, or a hybrid depending on available tools, time and preferences. I always try to find balance between raw food and cooked food. There is a lot of controversy about the health pros and …
A simple nut-free raw vegan taco meat, made from basic ingredients; sunflower seeds, pumpkin seeds, carrots and a bunch of spices. I know a lot of you out there suffer from some kind of nut allergy, so this one is for you guys, and anyone else who is tired of nuts and their expensiveness. Raw vegan burritos is one of our core weekly …
A simple hearty winter salad made from shredded carrot, beet, radish, celriac and cabbage. You’ll love the combination of earthy sweet, spicy and nutty flavors. The key to eating more raw root veggies, is shredding them, that way they are softer to enjoy in a salad. The cabbage then adds a little crisp, or a crunch if you cut the slices thicker. …
Milk chocolate fudge made from cacao, and healthy raw vegan alternatives to milk, sugar, and butter. The main difference between this fudge and traditional fudge, it’s not cooked and is made from pure cold-pressed cacao liquor instead of semi-sweet chocolate chips. It is also made in the same dish the entire time to avoid cleanup, now that’s my kind of recipe. Chocolate …
