Posts Tagged ‘recipe’

Cookie Dough Oatmeal (Vegan)

Another quote from a great 90s sitcom to follow-up the Seinfeld quote from Monday:

Ross: It tastes like feet!
Joey Tribbiani: Well, I like it.
Ross: Are you kidding?
Joey Tribbiani: I mean, what’s not to like? Custard, good. Jam, good. Meat, good!
(from Friends Thanksgiving episode in 1999, Ross and Joey talking about Rachel’s meat trifle)

Oatmeal, good.
Cookie dough, good
Together?  Good.
What’s not to like?
This recipe started with my version of the Cookie Dough Dip from Peas and Thank You.

Cookie Dough Topping

(inspired by Peas and Thank You)

  • 1 c. raw cashews
  • 2 T. almond butter
  • 2 T. maple syrup
  • 2 T agave
  • 1 T. nutritional yeast
  • 1/2 t. sea salt
  • 1/2 t. vanilla extract
  • 4 T. almond milk
  • 1/4 c. dark chocolate chips
  1. Combine cashews, almond butter, maple syrup, agave, nutritional yeast, salt and vanilla in a blender or food processor and blend to combine.
  2. Add almond milk slowly, until the mixture reaches a peanut butter like consistency.
  3. Stir in chocolate chips.

This recipe would also be good with peanut butter in place of the almond butter, that is if you like peanut butter cookie dough.  Mmmmmm.

I made it one night, planning on using it for a dip.  The next morning, however, as I looked at my very plain bowl of steel cut oats, I felt inspired to go a little crazy.  Don’t tell me my life isn’t exciting.
Oatmeal, meet faux cookie dough.  They liked each other a lot.  They may have even gotten a room.
What’s the craziest thing you’ve ever used as an oatmeal topping?




Cabbage Salad with Cilantro Lime Dressing

Cilantro and I weren’t friends until about 3 years ago.  One day I woke up, realized it was indeed delicious and, ever since, have been on a mission to eat enough cilantro to make up for all that I missed for my 30ish years of cilantro-abstaining.  One nice thing about living in San Antonio, TX is that cilantro is crazy cheap year round, as in no more than 3/$1.

I modified the Cilantro Citrus Vinaigrette in Viva Vegan to make the following dressing.  Which I may have eaten with a spoon before putting on my greens.

Cilantro Lime Vinaigrette

1/4 c EVOO
1/4 c grapeseed oil
2 Tbsp lime juice
1 Tbsp red wine vinegar
3 Tbsp cilantro leaves
1 clove garlic, chopped
1 tsp dijon mustard
salt and pepper to taste

Add all ingredients and blend until smooth.

I tossed it with a bag of cole slaw mix, topped with even more cilantro, to make a really light and refreshing salad.

I ate about half the bowl for lunch one day and then used the rest atop a green salad for the next day’s lunch.

For the ease and low cost, I’ll be making this one again.  The slaw would also be good in soft corn tortilla tacos or wrapped in collard leaves.

You tell me:

Cilantro – love it or hate it?  It seems to be an all or nothing kind of herb.

Raw Carrot Avocado Soup

Raw food can be time-consuming to prepare, but it can also be made in 3 minute like this soup from last week.  And, in case my husband is reading (which is highly unlikely), I still love, love, love my VitaMix!



Raw Carrot Avocado Soup

  • 2 carrots
  • 1/2 – 1 avocado
  • 1 Tbsp coconut oil
  • sprinkle of cayenne (to taste)
  • 1/2 in ginger
  • 1/2-1 c water (as needed to blend)

Add all ingredients and blend to smooth.  Add more water if needed.





Curried Quinoa Salad with Chickpeas

The moms from my Bible study class had a holiday lunch gathering.  I knew there would be a Chick-Fil-A nugget tray, but after recently reading Eating Animals (and other books), I have moved from eating mostly vegetarian to being a vegetarian.  No nuggets for me.  At the same time, I also didn’t want to make a big deal about it with my friends and make anyone uncomfortable, so I made this salad for my meal.

In the spirit of keeping it real, my kids did eat the nuggets.  I’m trying to navigate the waters when it comes to how I feed them in social situations when all of their peers are eating food that I don’t feel good about.  My kids don’t currently share my convictions.  They are 5 & 2 – clearly they don’t get the implications of factory farming and other moral dilemmas associated with eating meat.  I don’t serve them meat at home and very rarely order it for them when we are out as a family.  However, once or twice a month we are in a situation like this where I have trouble asking them to forgo what all of their friends are eating.  I load up their plates with fruit and veggies and crackers and all the non-meat sides, but I do let them have the meat.

Okay, on to the recipe:

Curried Quinoa Salad with Chickpeas

  • 1 cup quinoa – I used sprouted, but regular would work fine
  • 2 cups water
  • 1 Tbsp curry powder
  • 1 tsp cumin

Bring all ingredients to a boil and cover, reduce heat and simmer 15-20 minutes.  Remove from heat and cool.

When cool, toss with:

  • 1 green apple, diced
  • 1 can chickpeas, rinsed and drained
  • 1/4 c diced cilantro
  • 2 carrots, shredded
  • 1/4 c diced green onions

Mix up and stir in dressing:

  • 3 Tbsp EVOO
  • 1 Tbsp Apple Cider Vinegar
  • Juice of 1 lime
  • 1 tsp lime zest
  • salt and pepper to taste

A couple of days later the kids and I went on an outing and I enjoyed the salad again as a picnic lunch, while they ate pb&j.

Any other mamas out there facing this same dilemma with allowing/not allowing your kids to eat something based on your personal convictions?

Do you agree that it is quite hard to explain to a child that young why they aren’t allowed to eat something with all their friends, or am I taking the easy way out?


There is an (Cran)App for that: Raw CranAppOrange Relish

Super easy Raw Cranberry Apple Orange Relish

  • 1/2 bag cranberries
  • 1 apple
  • 1 orange, peeled

Blend together in the VitaMix until a chunky sauce forms.  Let it sit overnight in the fridge for flavors to blend and cranberries to soften.  It is very tart, so you might add some sweetener to mellow it out if you wish.  But me?  I like it tart.  Mmm, saucy….

Pumpkin-esque Pie-esque

Not actually pumpkin and not really pie, but not sure what else to call it?  Read on and see if you have any suggestions…

Pumpkin Pie-Like Dessert (inspired by a recipe in Everyday Raw)
(makes 3-4 mini desserts)

  • 1/4 c cashews, soaked at least 4 hours
  • 1/4 c maple syrup
  • 1/4 c coconut oil
  • 1/4 c + 1 Tbsp carrot juic
  • 1/4 t vanilla
  • 1/8 t salt
  • 1/2 t cinnamon
  • 1/2 t nutmeg
  • Blend all until very smooth and freeze

I put mine atop a really basic ground almonds+honey ‘crust’, but may look to make a more official raw crust next time.

The whole family liked this, as it ends up tasting like a pumpkin pie ice cream cake.  Hey, maybe that should be the name….

Raw Pizza

Pizza is one of my very favorite cooked foods.  My all-time favorite pizza is the Baked Potato Pizza at Pizza Luce in Minneapolis.  Oh how I miss the unexpectedly delicious combination of carbs on carbs.  There is some steamed broccoli on top, so the whole things isn’t white.

I started with (and then modified) the Raw Pizza recipe in Ani’s Raw Food Essentials, and while it’s no Baked Potato Pizza, it is pretty darn tasty.  My disclaimer would be this: although it is titled pizza, it doesn’t taste much like a cooked pizza.  Some raw foods have cooked food titles like ‘raw pasta’ that is actually spiralized zucchini, ‘raw cheese sauce’ that is actually blended cashews and seasonings and ‘raw muffins’ that are actually dehydrated mounds of dates/nuts/etc.  I think these titles can be a bit misleading, but they also give a general idea as to the type of food.  Raw cashew ‘cheese’ sauce doesn’t taste much like cow’s milk cheddar cheese sauce, but, you can use them in similar applications such as spread on crackers or as a dip.  I think expecting the raw version of a recipe to taste like the cooked version will set you up for disappointment.  Treating it as it’s own food and tasting it with no pre-conceived notions will allow for a more open mind and might just have you finding a new tasty food.

So, with all those words, I’m pretty much saying this is not a dead ringers for Dominos.  And that is a good thing.  This is healthier and much, much easier to digest.

Flatbread Crust

  • 1/4 c buckwheat, soaked and dehydrated and ground
  • 1.5 c chopped celery
  • 1 Tbsp olive oil
  • 1/4 tsp salt
  • 1/2 c water
  • 1/2 c flax seeds, ground

1. Blend celery, oil, salt and water until smooth.  Add flax meal and mix well.  Add buckwheat powder and blend well.

2. Spread batter onto lined dehydrator tray – it will fill it about halfway

3. Dehydrate for 8 hrs at 104.  Flip and dehydrate another 4 hours at 104.


Tomato Sauce

this is fantastic and would be a great dip or spread for crackers (raw or cooked)

  • 1.5 cups sweet tomatoes – cherry or campari work well
  • 1 pitted date
  • 1/4 tsp oregano
  • 1/2 tsp fresh rosemary
  • 1/4 c olive oil
  • 1/2 tsp salt
  • 1/4 cup chopped sun-dried tomatoes

Blend all ingredients until smooth

Savory Sprinkle Topping

also quite good – very savory and almost cheese-like in taste

  • 1/2 c cashews, ground
  • 1/4 c nutritional yeast
  • 1/4 tsp salt

Mix together in a food processor until a parm cheese-like powder forms

What is your favorite pizza combination?