Raw Vegan Zucchini Alfredo

Last night I attended a raw vegan cooking/juicing class hosted by 24 Carrots restaurant owner at Whole Foods in Chandler.  One of the recipes she demonstrated was raw vegan zucchini alfredo.  It was not only delicious, but took mere minutes to make.  I had to try to make it for myself.  From start to finish it took less that 10 minutes to prepare.  So easy, so delicious....what's not to love!!!

For the sauce, you will need:

2 Cups raw cashews, soaked in water (I soaked mine for only a few minutes)
1 C plain coconut milk
1 heaping tbsp nutritional yeast flakes
2 cloves garlic
salt & pepper to taste

For the noodles, you will need:

2-3 zucchini
2-3 carrots, peeled

In a food processor with a shredding disc, shred the zucchini and carrots.  You can also accomplish this using a spiral cutter (sadly I do not have one....yet!).  Set aside.  Meanwhile, place all the sauce ingredients in a blender (a Vita Mix works great here) and blend until smooth.  You can add more coconut milk to thin to your desired consistency.  Pour sauce over zucchini and carrots and combine.  Adjust salt and pepper as needed.  Enjoy!!

Sloppy Joe's with Sweet Potato and Parsnip Hash

Sloppy Joe's are one of those foods that most people have had in one form or another.  I have most frequently had them from the sauce out of a can.  Today I decided to make my own sauce from scratch.  It was so much better and super easy to boot!  I made a side of root vegetable hash to go with.  Enjoy!

For the Sloppy Joe's:

1 tbsp olive oil

1 small onion, diced

16 oz veggie burger (your favorite - I used Loma Linda brand)

1-15 oz can tomato sauce

1 tbsp brown sugar

5-6 squirts worcestershire sauce (anchovy free)

1-2 tsp smoked paprika

1 tsp chili powder

1 tsp garlic powder

salt & pepper to taste

Heat oil in a pan over medium-high heat.  Add onions and cook until they just start to brown - about 5 minutes.  Add burger and cook until warmed through and slightly browned.  Add remaining ingredients and stir thoroughly.  Reduce eat to low and allow to cook for about 10 minutes.  Enjoy on your favorite whole grain bun!

For the Hash:

2 small sweet potatoes or yams, peeled and diced

3 medium sized parsnips, peeled and diced

1 small onion, diced

1 clove onion, minced

1-2 tbsp olive oil

1 tsp smoked paprika (optional)

1 tsp onion powder

salt & pepper to taste

Boil the sweet potatoes and parsnips in salted water for about 3-4 minutes, or until they just start to get tender.  Drain.  Meanwhile, heat oil over medium-high heat.  Add onions and garlic and cook for about 2-3 minutes.  Add sweet potatoes and parsnips.  Allow to cook until the veggies begin to brown.  Add seasoning and stir well to combine.  Reduce heat to medium-low and continue to cook for another 5-10 minutes, or until the veggies are browned and cooked through.  I served mine with chipotle cream (see previous post - roasted vegetable tostadas).

Roasted Vegetable Tostadas with Chipotle Cream

I love watching Food Network.  Recently on the show Giada at Home, all the recipes were vegetarian. Needless to say I was super excited!  This recipe is adapted from one featured on the episode.  It was so good!  Even the kids gave it 2 thumbs up :)

You will need:

1 butternut squash, peeled, deseeded and cut into 1/2" pieces
3 zucchini squash, cut into 1/2" pieces
1-2 Bell peppers (I used orange), deseeded and cut in 1/2" pieces
2 tbsp olive oil
1 tsp oregano
2 tsp cumin
1/2 tsp ground chipotle powder
1 tsp salt
5-6 corn tortillas
1 tomato, diced (optional)
1 avocado, diced (optional)

For the cream:

1 C vegan mayo
2-3 canned chipotle peppers in adobo sauce, deseeded and diced
Juice from 1 small lime
1/2 tsp salt
1/4 tsp ground chipotle powder


Preheat oven to 400 F.  In a large bowl, place the first 8 ingredients and stir to combine.  Lay vegetables out onto a baking sheet (lightly sprayed with Pam) in a single layer.  Cook for 30-35 minutes, or until soft and golden brown.

Meanwhile, place ingredients for the cream in a food process and combine until smooth.

To make the tostadas, preheat a skillet on high.  Brush the tortillas on each side with oil.  Place in pan until crispy brown on each side.

To assemble, spread cream on the bottom and pile the veggies on top.  You can top with diced tomatoes and/or diced avocado.  Enjoy!

Vegan Peppermint Fudge

The holidays are never complete without two things - chocolate and peppermint.  So, you can kill two birds with one stone with this recipe.  It is both easy and delicious!  Enjoy!

You will need:

1 C dairy-free semi-sweet chocolate chips

2 tbsp coconut oil

3 1/2 C powdered sugar

1/2 C unsweetened cocoa powder

1/2 C regular canned coconut milk

1/2 tsp vanilla extract

1 tsp peppermint extract

2 mint candy canes, crushed

In a large (microwave safe) bowl, place chocolate chips, sugar, and cocoa powder.  Stir to combine.  Next, in a small sauce pan, place the remaining ingredients and warm over medium heat, stirring frequently.  Allow to cook until it just starts to bubble.  Immediately pour over chocolate chip mixture and allow to sit for a couple minutes.  Then, stir vigorously until smooth.  If some of the chocolate chips have not melted, place bowl in microwave and cook for about 30 seconds at half power.  Pour into an 8x8 baking dish, lightly greased.  Spread mixture evenly, sprinkle candy canes on top, and gently press into the fudge.  Cool completely before cutting.  

Vegan Pumpkin Cheesecake

I love everything pumpkin, so when I came across this recipe I had to try it.  It came out great, and I love how simple it is....only 5 ingredients with a short prep time.  Enjoy!  (recipe from www.blogs.babble.com/family-kitchen)

You will need:

1 1/4 C raw cashews, soaked in water over night in the fridge
1 C maple syrup or 3/4 C agave nectar
1 - 15oz can organic pumpkin puree
2 tsp pumpkin pie spice
1 - 8oz container vegan cream cheese
1 premade vegan graham cracker pie crust

Preheat oven to 400 F.  Drain cashews and place in food processor or Vitamix.  Add the remaining ingredients and blend on low for 2-3 minutes, then on medium for an additional 3-4 minutes, or until mixture is completely smooth.  Pour into crust and place in oven for 10 minutes at 400 F.  Reduce to 350 F and cook for an additional 30-40 minutes.  Cool for about 30 minutes, then refrigerate for at least 2 hours.  Enjoy!!

Vegan Onion Dip

The holidays are upon us, which often means parties!!  Here is a simple and delicious recipe for a vegan chip dip that is sure to please.

You will need:

2 Tbsp olive oil
1 1/2 C sweet onion, diced
3/4 tsp sea salt
1 1/2 C vegan mayo
1/4 tsp garlic powder
1/4 tsp ground white pepper

Combine onions, olive oil and 1/4 tsp salt in a saute pan over medium heat.  Cook onions until caramelized, stirring frequently - about 15 minutes.  Remove from heat and set aside to cool.  Meanwhile, mix together mayo, garlic powder, white pepper, and the remaining salt in a medium sized bowl.  Add the cooled onions and stir to combine.  Refrigerate over night and stir again before serving.

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Vegan Chocolate Silk Pie

If you ever crave chocolate (which I do often!), this is a recipe for you.  It is one of the easiest recipes with just a few ingredients - and 100% vegan!

You will need:

9" premade vegan chocolate crust (most chain grocery stores carry these)
12 oz non-dairy semi-sweet chocolate chips
2 packages first tofu
3 Tbsp maple syrup or agave nectar

Melt the chocolate in a double boiler.  Place tofu in a blender and blend until smooth.  Add chocolate and maple syrup (or agave nectar) and blend until fully mixed.  Pour into crust and refrigerate at least 2 hours.  Serve with vegan whipped cream.  Enjoy!!!