Recipe Review: Cauli-power Fettuccine “Alfredo”

As I breifly mentioned in my last post, I’ve made some changes to my diet, which include lowering my daily fat intake. So, when I saw Angela’s recipe for alfredo sauce made with cauliflower come through my in-box, I was all about it!

As luck would have it, Whole Foods had organic cauliflower on sale, so I picked up a couple of heads and Cauli-power Fettuccine Alfredo was moved to the top of the dinner menu.

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I’ve been using corn pasta, or a combo of corn and some other gluten-free grains, and I’ve been pretty happy with the outcome. The taste is good; the texture is good, and I don’t feel all vibratey after eating a big ol’ bowl of pasta like I do when I eat regular semolina pasta. So, for this recipe, I used the pasta I had in the pantry, which was a bag of rigatoncini. I figured that shape and style would work fine with this sauce because of the lines – and I was right. Woot!

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I was a little worried the sauce would come out watery because of my previous attempts at using cauliflower in sauces and soups. (Hello. How do people think mashed cauliflower tastes anything like my beloved mashed potatoes?!) But, surprise surprise, the sauce was super thick and creamy and delicious!

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I ended up adding a little extra nutritional yeast (because I always do), and I waited to add any salt until the individual servings. (I’m making a conscious effort to reduce my sodium intake.) I also skipped the sauteed onions (If you keep them in, please try sauteing them with water, not oil.) and just added granulated garlic and onion powder to the mix. And, I had plain soy milk open already, so I used that for the non-dairy milk. I think using a thicker non-dairy milk like soy or hemp is probably a good idea, although Angela used almond milk.

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I also added some broccoli to my dish. I just tossed in w/ the pasta as it cooked, and eight minutes later, they were both done. Yummy add for no extra work! (Well, except for the little bit of chopping required to get the broccoli florettes off their stems.)

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Other than those few tweaks, I followed the recipe exactly. I even  followed the suggested order of boiling the cauliflower first then making the sauce and letting it sit while I boiled the pasta and broccoli. After I drained the pasta/broccoli mix, I added it back to the hot pan on the still warm burner and poured in the sauce, stirred, and ate!

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I will definitely make this recipe again! One thing I will keep in mind, though, is the sauce really soaks into the pasta as it sits, so the next day, the pasta is a bit mushy, and the sauce is even more bland. I ground on a bit more salt and plowed through my next-day plate, but I kept wishing I’d added some fresh tomatoes or onions or something to brighten it up. (My husband thought adding a little bit of non-dairy milk might help revive things a bit, but I’d already eaten all of the left-overs before he suggested it. Ha!)

 

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Oatmeal Raisin Cookies – Overt Fat Free

I need to write a post about the current state of my diet, but long story short, I’ve gotten a handle on my moving + holiday eating frenzy and feel like I’m in a good place right now. Basically, I’m eating within a ration of 80% carbohydrates and 10% each fat and protein. And while my diet is high raw, it is not all raw, so it’s not the 80-10-10 of The 80-10-10 Diet – just the ratio.

Back to why we’re here today…I made cookies!

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Yup. Delicious, nutritious, overt-fat-free Oatmeal Raisin Cookies made with only four ingredients (five if you count the optional cinnamon) and sweetened only with fruit. 80-10-10 for the win!

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Oatmeal Raisin Cookies (Overt Fat Free)

2 c old fashioned oats

1/2 c super thick date paste

1 medium banana, mashed (about 1/4 c)

1/4-1/2 c raisins (soaked if dry)

1 tsp cinnamon (optional)

First, make date paste by blending soaked dates. Try not to use any of the date soaking water, so the paste is extra thick and sticky. Then, mash the banana using a fork (or pulse it in a mini-chopper). Don’t blend it because the liquid banana will add liquid to the dough.

Add oats and cinnamon to a bowl. Stir to combine. (Optional: Add a dash of salt.) Add mashed banana and date paste. Stir to combine. Add raisins. Stir to incorporate. [If  dough is too dry, add more date paste.]

Scoop dough onto a parchment or Paraflexx lined dehydrator tray. [I used an ice cream scooper.] Use the back of a spoon to flatter the cookies into desired thickness. Shape edges for prettier cookies (and so no little bits dry and fall off).

Dehydrate at 145F for about 30 minutes to quick set the cookies. Reduce heat and continue to dry at 110F for about 60 minutes. Flip cookies and continue to dry for 60-90 more minutes.

Makes 10 cookies at about 160 calories and 1.5 grams of fat each.

NOTES:

EFA’s: If your diet is a little low on EFA’s (essential fatty acids 3-6-9), try adding a flax “egg” (1 TBSP flax meal + 1-2 TBSP water). You might need to cut back on the date paste if you.

Baking: If you don’t have a dehydrator or don’t feel like using one, you can try baking the cookies. Try a low oven of around 200F and check on the cookies every 5 minutes. I’m guessing it will take somewhere between 5-10 minutes to dry out the cookies. (Be careful; without fat, these cookies will go from not-quite-done to burnt in the blink of an eye.)

Storage: Completely cool the cookies and store in an air tight container. You can probably store these outside of the frig, but I like to keep all of my goodies in the frig. [Remember, glass will help keep baked goods crispy, and plastic will help keep them soft. So, store according to texture preference.]

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Virtual Vegan Potluck: Pumpkin Date Roll-Up

I can’t believe it’s that time again…the holidays!

I know. You thought  I was going to say Virtual Vegan Potluck. Well, that too 😉 Both snuck up on me this time. When did it become fall?! When did Annie start asking for VVP participants?! I seem to have missed both of those. Sigh…story of my year.

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But, I have something to share with you! Yea! It’s fall-esq. It’s fat free. It’s super easy to make, and it only contains two ingredients. That’s right. Two. Ingredients.

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Here goes. Enjoy!

Pumpkin Date Roll-Up

1 c dates, pitted and chopped

1/2 c pumpkin puree

Optional: Fall seasonings: pumpkin pie spice, cinnamon, nutmeg, clove, ginger, etc.

Pit and chop dates and place them in a food processor (with the normal “S” blade). Process until a mass forms. [If you’re dates are really dry, soak them first, or add a little bit of water to the food processor. You want the dates to be a big, sticky ball of deliciousness, but you need to be able to handle the date ball easily.] Remove date ball and place on a large piece of parchment paper (or a silicone baking mat). Press the dates out into a uniform, flat shape. [You can try to make it square, but I never have any luck doing with that.]

In a bowl, add the pumpkin puree and chosen seasonings. Stir to combine.

Add seasoned pumpkin puree to half of the date sheet. Use parchment help you roll the dates around the pumpkin. You’re looking for a pinwheel shape.

Wrap date roll in the parchment paper and freeze for about 15 minutes or refrigerate for about 30. You want the dates to firm up before you try to cute through the roll.

Cut and serve as is or dehydrate for a less sticky, more grab-and-go friendly treat.

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Dates: I used  a combo of medjool and deglet noir dates. I should have soaked them first because they caused my heavy duty Cruisinart food processor to smoke! I haven’t tried to use it since; I’m afraid I burned out the motor :-/ For your roll, please soak your dates if they aren’t super moist. It will save you a lot of trouble later. Use all medjools or a combo of your favorite dates.

Keep it raw: If you want to keep this dish 100%, use raw pumpkin and puree it in a food processor or a high powered blender. I suggest straining your raw puree before using. (You can do this in a nut milk bag/cheese cloth and just let it drain, or try your luck with a fine mesh strainer sitting over a blow.)

Add some fat: If you aren’t concerned with keeping this treat low-fat, try adding your favorite nuts to the date bag. You’ll definitely need some moisture with the dates and nuts to make them process and stick together. Soaking both your dates and your nuts will help this. (I like to use almonds  with my dates.) You can also turn your pumpkin puree into a pumpkin cream by swirling in some sweetened cashew cream. (Blend some soaked cashews with a dash of vanilla and your favorite liquid sweetener. Add a splash of non-dairy milk if the mixture won’t blend, but you want the cream to be very thick.)

Wrap it up: Dehydrate your date roll slices until they’re almost dry, then wrap them up like candy in parchment or wax paper. Tie off the ends with pretty ribbon, and you’ve got some low-fat, healthy, vegan, almost raw candy gifts! The dates are full of potassium and magnesium; the pumpkin is full of vitamins A and C and a little iron, and the cinnamon is a powerful antioxidant.

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I hope you enjoyed my contribution to the party. Check out the amazing foods people are bringing to the party by using the “Go Forward” and “Go Backward” navigation buttons below. [If you want to start from the beginning, click here.]

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Happy Herbivore Light & Lean Blog Tour

I’ve got a treat for you! Lindsay Nixon, aka “The Happy Herbivore,” is doing a blog tour for her newest baby book Happy Herbivore Light & Lean, and she’s stopping by to say, “Hi!”

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This is Lindsay’s fourth book, and it promises not to disappoint. I own the three previous HH books, and I love them all. So when Lindsay’s publishers posted they were looking for bloggers to help promote HHLL, I jumped at the chance. Why not? Who doesn’t love delicious and easy-to-make, low-fat, oil-free, vegan goodies??

Happy Herbivore Light & Lean: Over 150 Low-Calorie Recipes with Workout Plans for Looking and Feeling Great is a unique addition to the Happy Herbivore family. This time, Lindsay has included a fitness component. If you follow the Happy Herbivore blog (like I have for many years), you know that Lindsay used to be a personal trainer. And, since being active is an important part of any healthy lifestyle, it’s only natural that fitness and food make an appearance in this latest addition to your plant-based book collection.

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According to Amazon:

With easy, no-fuss recipes, the bestselling Happy Herbivore cookbooks show how easy, affordable, and delicious eating healthy can be. Now, in her latest cookbook, Happy Herbivore chef Lindsay S. Nixon provides recipes that put a special emphasis on weight-loss and a set of exercises that, like her recipes, are quick, easy, and produce great results.

Like all Happy Herbivore cookbooks, Happy Herbivore Light & Lean contains filling, flavorful, plant-based recipes that take 30 minutes or less to prepare. But this time, Nixon takes healthy to an all-new level, with low-calorie, satisfying meals that will help you achieve your weight-loss goals—and without deprivation.

True to its title, Happy Herbivore Light & Lean also includes “recipes” for your body with basic workouts, plus tips and tricks that will inspire you to move more for a trimmer, more-toned you. As always, Happy Herbivore Light & Lean recipes are free from oils, processed foods, and diet chemicals such as artificial sweeteners.

Happy Herbivore Light & Lean keeps it healthy, keeps it simple, and keeps it delicious.

Are you excited yet? Wait…there’s more! I had the chance to ask Lindsay a few questions. Here’s what she had to say:

VV: After four cookbooks, where do find your continued motivation?

HH: Contractual obligations with your publisher, I find, make one very motivated 😉 Though in all fairness I signed up for a total of 6 books freely. I had (still have) a lot of ideas. I’m one of those people who likes a challenge… a goal to work toward. My fans and supporters are also incredibly motivating. Everything I do, I do for them

VV: Since Light & Lean introduces readers to the fitness component of HH, are you going to continue to incorporate it into the mix? For example, are you perhaps going to offer fitness plans in the future?

HH: There are fitness plans in the new book 🙂

VV: With the holiday season upon us, what’s your best tip not only staying plant strong but light and lean as well?

HH: Have a plan in place. Have a strategy before you walk in the door to a party, hit the buffet line or sit down to dinner. If you want to indulge a little, great, but decide what and how much before you start feasting with your eyes.

I was really interested in the motivation part. I can barely come up with enough content for a weekly blog post, let along fill 4 (6?!) cookbooks with tasty and unique recipes and stories that keep people coming back for more.

I’ve got one last surprise for you. Lindsay’s publishers graciously agreed to share a recipe from HHLL, and I chose Meatloaf Bites. Why? Because I love meatloaf (meat-less loaf?) and anything that’s bite sized. Seriously. I can’t resist finger foods! (That’s tiny food. Not food made from fingers. (Hey. It’s Halloween. I don’t know where your mind is! Ha!))

Meatloaf Bites

Makes 8

Gluten-free, Quick, Budget

One afternoon I grabbed what I thought was corn from the freezer but later realized it was mixed vegetables. Once they thawed on the counter I knew they weren’t going back in, so I looked for a new, inventive way to use them. A can of kidney beans started calling, and before I knew it I had a vegetable-filled meatloaf in the oven. Since this meatloaf is baked in a muffin tin (great for serving sizes and portion control), I call it meatloaf “bites” and, yes, leftovers are great as a burger!

1 15-oz can kidney beans, drained and rinsed

1 tbsp onion powder

1 tbsp garlic powder

1 tbsp Italian seasoning

1 tbsp chili powder (add another 1 tsp if you like it spicy)

3 tbsp ketchup

2 tbsp mustard

1 tbsp Vegan Worcestershire Sauce (recipe in full cookbook)

1 c frozen mixed vegetables, thawed

6 tbsp instant oats

 Preheat oven to 350˚F. Line a muffin tin with paper liners or use nonstick. Mash beans in a bowl with fork or potato masher until well mashed. Add remaining ingredients, except oats, and stir to combine.

Stir in oats. Spoon into muffin tin and pack down. Bake for 20 minutes until crisp on the outside and fairly firm to the touch (firms a bit as it cools). Serve with ketchup, Quick Gravy (pg. 188), etc.

Per BiteCalories . . . . . . . . . . . . . . 101Fat. . . . . . . . . . . . . . . . . . . 1.7g

Carbs . . . . . . . . . . . . . . . 16.9g

Fiber. . . . . . . . . . . . . . . . .6.5g

Sugars. . . . . . . . . . . . . . . . . 3g

Protein. . . . . . . . . . . . . . .5.8g

WW Points. . . . . . . . . . . . . . 2

[Note: I added the mechanical emphasis to make the recipe appear more consistent with the way I post recipes. I also added the color to make the recipe stand out. I didn’t want you to miss anything!]

Disclaimer: Lindsay’s publishers offered to send me a copy of HHLL for participating in the blog tour (but I would have done it anyway. I’m always happy and willing to help promote a healthy, plant-based life!).

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Aren’t these the cutest?! See…finger foods! And that ketchup frosting? What a great idea!

Are you excited yet? You can pre-order your copy of HHLL here. Books are scheduled to be available at the beginning of December, but I’ve heard through the grapevine (OK, it was on the HH blog *wink*) that preordered books may ship sooner. Order now, and you might  have a new resource for your [American] Thanksgiving meal planning!

Enjoy your Meatloaf Bites!

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Steak Salad

really wanted to post this recipe last week – for Father’s Day – but I didn’t get around to it *sigh* Being sick off and on for three weeks has not been good for my blogging schedule!

Regardless of the timing, this simple salad is delicious and hearty enough to stand against any meat filled concoction you might run into at an omni cookout – and filling and tasty enough to made anybody (dad included) feel full and satisfied after digging in.

Steak Salad

1 lb lacinato/dinosaur kale, stemmed

1/2 – 1 avocado

1 pt cherry tomatoes

2 lg portobello caps, stemmed, ribbed, and sliced

1/2 – 1 lemon, juiced

Seasonings to taste (salt, pepper, garlic powder, onion powder, etc.)

First, stem and clean your kale. Then massage it with the avocado. Really get in there and mash it all around. Rub it with your fingers under the kale is a bit wilted and the avocado is well incorporated. Arrange massaged kale on a serving platter or large plate. Then, slice tomatoes in half and place them artfully over the kale. Finally, slice the portobello caps into thick slices and arrange on top of the tomatoes. Finally, dress the salad with freshly squeezed lemon and whatever seasonings you like. (I like salt, pepper and a little dried oregano.)

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Join our Raw Fusion Rest group on Facebook for this month’s challenge – lowering the fat in your high-raw, vegan diet.

 

Orange Gogi Berry Better Than Newtons

I’m back with another Low Fat Raw Vegan dessert recipe 🙂

Remember my Better Than Newton cookies from last year? No? Well, check them out; they’re delicious! And, they were so well received, I’ve considered selling them. I just need to do the costing and figure out packaging and labels and talk to some people, and, and, and. Sigh. That’s why I’ve only considered it.

Ok, onto this week’s LFRV recipe.

Orange Goji Berry Better Than Newtons

1 1/2 c chopped dates (pitted)

1 1/2 c chopped figs (stemmed)

1/4 c goji berries

2 – 4 TBSP orange juice, fresh squeezed

Start by juicing half of a medium orange. Juice will be roughly 1/4 c. Either put juice aside or use it to soak goji berries if they’re hard.

Add dates, figs and orange juice to bowl of food processor. (If you’re using the orange juice to soak the goji berries, remove the berries from the juice before adding to dates and figs.) Process until coarsely incorporated. Add goji berries and process until mixture forms a ball.

Use a small ice cream scooper to scoop balls of cookie mixture. Place cookie balls on a teflexx dehydrator sheet and flatten to desired thickness. Place teflexx sheet on mesh dehydrator sheet lined tray and dehydrate at 145F for an hour. Reduce heat to 105-110 and dehydrate three more hours. After three hours, cookies should be firm enough to peel off of teflexx sheet. Flip cookies and place onto mesh dehydrator sheet and dehydrate another 3-4 hours. Cookies should be firm to the touch, like an under-done oven-baked cookie. The outside will not be sticky, but the inside will be warm and gooey.

Store cookies in the refrigerator or freezer. Great cold/frozen or warmed in the dehydrator.

My batch made about 9 cookies at about 150 calories each.

I reluctantly shared one of these cookies with a friend, and the first thing she said was, “Wow! These are better than Newtons!”  I. Know!

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Low Fat Raw Vegan Strawberry Cake

Ok. This isn’t really a cake. But is is low fat. And it is vegan. And it does contain strawberries. Lots of strawberries. Yum!

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Low-Fat Raw Vegan Strawberry Cake

1 c (heaping) dried dates, pitted

1 c (heaping) dried figs, stemmed

1 1/2 quarts (about 3 cups) sliced strawberries

1/2 lemon, juiced

1/4 c coconut/palm sugar (optional)

Prep dates by removing  pits, if needed. Prep figs by removing stems. Roughly chop both and place into a food processor. Add juice of half a lemon. Process until pasty. (Mix may begin to form a ball; that’s ok!) Remove date/fig mix from processor and press into a small cake, brownie or pie pan. (Two mini tart pans would probably work too.)

Prep strawberries by washing and stemming all of them. Slice about half of the strawberries into thin slices and place them in a bowl. Top the sliced berries with coconut sugar (or other sweetener), if using. Set aside and allow to macerate for at least 30 minutes. Place the remaining berries in a food processor and pulse until berries become a chunky paste. 

Place processed berries on top of date/fig mix in pan. Refrigerate while remaining berries are macerating – about 30 minutes. Remove from refrigerator and top with sliced berries. Return to refrigerator overnight for a more ‘cake’ like texture.

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Notes:

  • This dessert is surprisingly cake like after it sits overnight in the fridge. If you want to cut and serve as a cake, consider doubling the amount of dates/figs.
  • If adding fat is an option, process some shredded coconut or almonds/almond meal with the dates/figs. This will also make the base layer more cake like, and it will allow for cutting and removal of cake pieces from the pan.
  • For a more gel-like middle layer, add chia seeds to the processed berries.
  • My strawberries were very sour. (Strawberry season hasn’t hit my part of the country yet.) If yours are too, you may want to add sweetener to the processed berries as well. Remember, however, the sugar from the macerated berries on top will soak through to the processed layer as the cake sits.
  • For a sugar free cake, use a non-nutritive sweetener like stevia to macerate the berries.
  • If strawberries aren’t your thing, try a different berry or fruit. Blueberries naturally have an abundance of fruit pectin and will naturally gel on their own after they’re processed. If you make a blueberry cake, expect the middle layer to be much more gel-like than the strawberry cake. (Cherries would also make a delicious cake!)

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I love this recipe because it’s 80-10-10 friendly, and it fit nicely into my month of raw challenge. If you’re interested in incorporating more raw foods into your diet, join us for the Raw Fusion Challenge on Facebook. Everyone is welcome, regardless of your dietary choices, but the focus of the group is high-raw vegan.

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Virtual Vegan Potluck #3

I can’t believe it’s that time again…Virtual Vegan Potluck #3 is here!

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For the past two VVP’s, I’ve made desserts. (Click here and here to review my previous VVP posts.)  Surprised, aren’t you? Ha ha ha.  But, this time around, I’m shaking it up a bit, and I’m sharing a main course dish! Woohoo!

Ok, so here’s the deal. I’ve been eating a high-raw vegan diet off and on since last May. And I love it. It makes me feel my best. My heart doesn’t skip as much. My weight stays pretty stable. My energy levels are higher. I sleep better, and the list goes on. But, there are some popular foods in the raw-vegan circles that I’ve yet to embrace. Raw “noodles” is one of them. But, not one to be easily defeated, I keep trying. And this time, I think I got it! I’ve conquered my dislike of the raw noodle! Yes! Bring on the summer cucumbers and zucchinis!

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I’ve shared a recipe or two in the past that has featured raw zucchini noodles, and I’ve eaten and not disliked them, but I’ve never relished in their flavor. But, during my nightly watching of food related YouTube videos (I ❤ YouTube!), I stumbled upon a suggestion to peel the zucchini before using it. Hum…Why haven’t I tried that?! With this also came the revelation that I find the yellow summer squash milder in flavor than the green zucchini squash. A short trip to the store and a little digging for the spiralizer I bought last summer and promptly put in storage, and by golly, I think I got it!

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At the same time, I went ahead and spiralized a large, peeled cucumber, which I then squeezed in a kitchen towel to remove the excess water from the noodles. Success once again!

Both noodles went in the dehydrator for some warming while I made the sauces to cover each.

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First up, the sauce I used with the cucumbers. Sooooo gooood!

Raw Tomato-fredo Sauce (or Raw Tomato-fredo Hummus/Dip/Soup)

1/2 c cashews, soaked

1/2 c tomatoes (I used cherry tomatoes)

2 TBSP sun dried tomato powder (Read below to find out how to make your own!)

1/2 lg red bell pepper, diced

Seasonings: salt, pepper, oregano, granulated garlic, onion powder (all to taste)

First, make your sun dried tomato powder by grinding 1/4-1/2 cup frozen sun dried tomatoes in a small food processor or bullet style blender. After the tomatoes become a fine powder, add cashews, tomatoes, and red pepper to blender/food processor bowel and pulse to combine. Add seasonings and processes mixture until desired consistency is reached. (I left mine on the thick side, and it really stood up to the cucumber noodles.)  You might want to strain the resulting mix through a fine mesh strainer; this will enhance the flavor of your sauce and, of course, make it a little thicker 😉

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I loved this sauce on the cucumber noodles. I’m pretty sure I could spiralize three or four cucumbers and toss them with this sauce and call it a salad. I think some ripe olives and maybe some fresh herbs like parsley or a chiffonade of basil would be awesome adds to a cucumber and tomato-fredo noodle salad. Mmmm…

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I can also see myself using this sauce as a raw hummus type dip with raw veggies, spread on a lettuce leave for a raw sandwich or burrito, eaten with a spoon as a raw soup, and tossed with dehydrator warmed veggies for a primavera type dish.

For the second sauce, all I did was marinate some thinly sliced mushrooms in 2 TBSP of tahini and 1 TBSP of extra virgin olive oil. I stored the mix in a zip top bag so I could squish the mixture around a couple of times a day, making sure each ‘shroom was soaking in marinade. Then, I dumped the mushrooms and their marinate onto a plate and heated them in the dehydrator for a little while. Finally, I added the peeled, yellow summer squash noodles, mixed, and ate!

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As I was eating the mushrooms, I kept thinking how good it would be with a little tofu. So I added some 🙂

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Have you ever tried this tofu? I love it!

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All I did was slice the block into four slabs, then stacked the slabs and sliced them into long strips, then cut across the strips to create little blocks of tofu. I didn’t even have to press it! That’s why I love this stuff so much 🙂

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I gobbled up the rest of the noodles and shrooms after I added the tofu. Triple yum!

Thanks for stopping by!  Don’t forget to check out the rest of the VVP participants. Click here to start from the beginning, or click the photos below to work your way forward and/or backward through the VVP chain.

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Spring into Healthier Eating: Peace Salad Party!

First things first…The winner of the Plant Powered 15 by Dreena Burton is Bex of How to Feed a Vegan. Congratulations, Bex!

Now, onto my  next Spring into Healthier Eating review…Peace Salad. Have you heard of this yet? I hadn’t either until I received an email from my only real-life vegan friend (as opposed to my virtual vegan friends – ha!) asking if I wanted to have a Peace Salad party. Um…sure?

Peace Salad is the newest brainchild of raw-food, vegan blogger, Sandy Henson Corso, the owner of  Peaceful Daily and Sandy’s Salad.

In the book, Sandy lists 100 tips for peace. Practiced together, they’re like a salad 🙂

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To celebrate the book, people are hosting Peace Salad parties all over, so we did, too!

Last Saturday night, we gathered a few friends and enjoyed some lively conversation over an abundance of vegan eats and treats. Ok, there were also some vegetarian cupcake there, but they were from a small business down the street, so at least we were supporting local business 😉

Check out this spread!

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Ellen, the hostess of the party, made some of her favorite party foods, including this macaroni salad (from the Forks Over Knives cookbook (I gave her that book as a Christmas gift ;-))) and those crispy apple muffins in the background (from the Everyday Happy Herbivore cookbook).

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Ellen also made her famous bruchetta (with a pesto recipe from The Kind Diet) and this super delicious cheeze dip (made with Teeze, soy cherizo, and spicy tomatoes). We couldn’t stop eating this stuff!

Someone else brought giant vegan cupcakes from a local restaurant, and someone else brought hummus and tabouli from a local artisan.

There was also lots of wine!

I brought a giant pan of raw vegan brownies, using my Brown Batter Bites recipes, and frosted them with chocolate cashew cream (made by blending cashews, maple syrup, vanilla extract, and a little date soaking water – left over from the date paste I used in the Brownie Batter Bites).

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And a bunch of Gabby’s Pizza Bites.

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The mixture was so massive, I had to bust out the beast – my 13 cup Kitchen Aid food processor.

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And I made this giant bowl of Asian Rice Noodle Salad, which got rave reviews!

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Here’s the recipe!

Asian Noodle Salad

1 pkg rice noodles, cooked according to package directions (I used Brown Rice Noodles)

1 sm pkg shelled edamame (about 1 1/2 cups)

1/2 c shredded carrot

1 small bunch scallions, diced on the diagonal (white and green parts)

2-3 TBSP toasted sesame oil (more or less to taste)

1/4  c tamari (more or less to taste)

Cook noodles according to package directions, and allow to cool. Mix noodles, edamame, carrots, and scallions in a bowl. Add sesame oil and tamari and toss to combine. Add more sesame oil and tamari to taste, or after noodle salad sits for a while. (My suggestion is to make this salad ahead, and let it sit in the refrigerator to allow flavors to meld.)

So easy, and soooo good!

I hope you decide to have a Peace Salad party, too. It’s a great excuse to gather your friends and family and share your ideas on peace and happiness while you enjoy some peaceful, vegan goodies. Enjoy!

 

Vanilla Cashew Butter Balls

Thanks to everyone who commented for a chance to win the free download for the Vegan Delish app! The winner was LV, who said…

I’m always on the lookout for inspiration in cooking! Sometimes I’m just not very creative.

Congrats! Be on the lookout for more give-a-ways! (There are at least two book reviews/give-a-ways coming, and maybe more!)

Today, I’m sharing another recipe to help use up the never ending supply of almond pulp you probably have hogging valuable space in your freezer. No? Well, I do! I need to dehydrate some SOOOOO bad! That’s a weekend plan 😉 And, bonus, it uses my favorite nut butter…cashew!

Vanilla Cashew Butter Balls

1/4-1/2 c cashew butter, softened

2 TBSP date paste

1/4 c almond meal/flour

1 tsp vanilla extract

Vanilla powder (optional)

Stevia or other additional sweetener (optional)

Add all ingredients to a bowl and mix until combined. Scoop into balls and sprinkle with vanilla powder. Store in the refrigerator or freezer.

Notes:

Cashew Butter: If you’re cashew butter is stiff and/or dry, heat it up. It heats up beautifully and will be nice and creamy again in no time. [Of course, if you can’t eat cashews, don’t have/like cashew butter, use something else :-)]

Vanilla powder: What’s vanilla powder? It’s just just ground vanilla bean and/or pod. It’s a lot stronger than extract, so be cautious before you dump it into something if you’re new to the product.

Optional Sweetener: I gave my mix a little squirt of liquid stevia, but it didn’t make much difference in the sweetness. You might want to try some maple syrup (You may need to increase you almond meal due to the extra liquid.) or some coconut sugar (You might have to loosen the mixture with a tiny splash of non-dairy milk or water to counteract the extra dry ingredient.) I can see these rolled in sugar, too. Yum!

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