I ended up quadrupling the recipe to bring to Prema & Alex’s engagement party. I never even mentioned they were vegan and all the boys couldn’t get at them fast enough. Always so nice to see that! Some people hear that something is vegan and are immediately turned off. Have them taste them first and then let them know just how amazing vegan food can be! YUM!

Thanks Kim!!!

Chocolate Banana Oatmeal Cookies
Prep: 10 min
Cook time:  25 min
Makes 16 cookies
Recipe from Susan Sarandon (love her!!)

1 cup oat flour (I use half white flour and half whole wheat flour)
¾ cup old fashioned rolled oats
½ teaspoon baking powder
1/3 teaspoon baking soda
1/2 cup raw sugar
1/3 cup canola oil
1/3 cup plain soy milk
½ teaspoon vanilla extract
½ banana, cut into small pieces (I mash them, it makes the cookies more moist)
¼ cup walnuts (optional), chopped
1/3 semisweet chocolate chips (dark chocolate tastes good as well)

Preheat oven to 350°. Combine first 5 ingredients (up until sugar) in a bowl.   Whisk together oil, soy milk, and vanilla in a separate bowl.  Add wet mixture to dry ingredients; stir to combine.  Fold in banana, walnuts, and chocolate chips.

Line baking sheet with parchment paper or grease the pan.  Scoop dough onto pan.  Bake 20-25 minutes or until golden brown,  turning baking sheet halfway through.  Let cool and enjoy.

For a healthier cookie:
Honey, or agave syrup can be used to replace sugar.  Dried fruits or nuts can be used in place of chocolate chips as well.

Almond Butter Sauce

Lettuce Wraps with Almond Butter Sauce

Lettuce Wraps

• Boston Lettuce
• Jicama, julienned or shredded
• Carrots, julienned or shredded
• Cucumber, julienned or shredded
• Almond Butter Sauce

Place lettuce leaves and stack the Jicama, cucumbers and carrots in them. Drizzle almond butter sauce on top. Enjoy!
Almond Butter Sauce

• 1/2 cup Almond butter
• 3 cloves garlic, chopped
• 1 ounce chopped onion
• 1/2 tsp Curry powder
• 4 T Almond or any non-dairy milk
• 4 tsp Lime juice
• 2 tsp Agave
• 1/2 teaspoon salt

Blend or process all the ingredients until smooth.

Pan-Fried Tofu with Chili Sauce

1/4 cup tamari
2 teaspoons dark sesame oil
1/3 cup grapeseed (or another neutral oil like vegetable oil)
1/4 cup red onion, chopped
1 -1 1/2inch ginger, peeled and sliced
1 teaspoon of  crushed red pepper
1 pound cake light-firm tofu, drained and cubed

1. In a bowl, add the soy sauce and sesame oil.
2. In a skillet over high heat, add 3 tablespoons grapeseed oil and stir-fry the onions, ginger, and pepper for about 1 minute. Add to the soy sauce and sesame oil bowl.
3. In the same skillet over medium heat, add the remaining oil. When hot, pan-fry the tofu slices until golden on all sides, about 3 minutes total. Drain and place on a serving platter. Top each slice with sauce.
4. Enjoy!

Thank you for coming over and sharing a wonderful meal with us!

Raw Mango Cobbler Goodness

Mom's Cookies

Decadent!!

Cobbler Filling

Fresh Mango Coconut Cobbler
Adapted from Ani Phyo

Cobbler Crust:
3 cups pecans, dry
1 teaspoon vanilla extract
3/4 teaspoon sea salt
1/2 cup pitted dates

For the crust, process pecans, vanilla, and salt in food processor with S blade. Add pitted dates and process until mixed well.
Sprinkle half of the cobbler crust onto the bottom of your pie dish, and set aside.

Cobbler Filling:

3 to 4 ripe mangos, peel, seed, slice (about 2 cups)
1 batch Orange Coconut Syrup, below

Place sliced mango into a large mixing bowl and toss with Orange Coconut Syrup.

Cobbler Coconut Syrup:
1/3 cup pitted dates
1/3 cup agave
3 Tablespoons coconut oil
1/2 teaspoon vanilla
2/3 cup water, as needed

Place all ingredients into blender, adding water as needed to make a smooth syrup. Pour syrup into bowl with mango, and mix well.
Scoop coated mango onto cobbler crust. Top with half of remaining cobbler crust and serve!
Will keep for 3-5 days in refrigerator. Try as a delicious way to start your day!
Mom’s Banana Nut Bread Cookies
adapted from vegweb.com

1 1/4 cup flour (unbleached, all purpose)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1 teaspoon cinnamon
1/4 cup canola oil
1/4 cup apple sauce
1/2 teaspoon vanilla
1 mashed banana
1 teaspoons baking powder
handful of walnuts, crushed

Preheat oven to 350 degrees.
Mix together flour, baking soda, cinnamon and salt in a small – medium bowl and set aside.
In a large bowl, mix together oil, sugar, and vanilla.  Mix in mashed banana and baking powder.
Add ingredients in the small bowl and stir well.
Once it is well stirred, lightly mix in the crushed handful of walnuts.
Drop by tablespoons onto lightly greased cookie sheet.  Bake 15-18 minutes

Raw Tomato Napoleon with Basil Cashew Cheeze and Basil Oil
Adapted from a recipe on RawMazing

For each Napoleon you will need:
1 small tomato
several  slices of zucchini
Basil Cashew Cheeze Spread
Basil Oil

Cut the tomato in thirds. Spread the Cashew Cheeze on the tomato slice. Layer tomato slice, zucchini and cheese, repeat. Drizzle basil Oil over top.

Basil Cashew Cheeze Spread
1 cup Cashews, soaked at least 1 hour
2 tablespoon Lemon Juice
1 Garlic clove
Pinch Salt
1 cup basil leaves

Start food processor. Drop clove of garlic into processor and run until garlic is chopped. Add cashews, lemon juice and salt. Place all ingredients except basil in food processor and process until smooth. Add basil and pulse until basil is chopped up and combined into cheese.

Basil Oil
Finely chop 4 tablespoons basil and add to 1/4 cup olive oil

Garlic & Herb Cauliflower
Recipe adapted from Tofu n Sproutz

• 1-2 heads cauliflower
• 2-4 cloves garlic, peeled
• handful fresh herbs (a few sprigs rosemary, parsley & sage)
• 4 Tbs olive oil
• salt
• 2 cups fine, dry, seasoned breadcrumbs – fresh not seasoned

1. Break cauliflower into small florets and place in a large bowl.
2. Put garlic, herbs and olive oil into food processor and mix until garlic is completely blended.
3. Pour oil mixture over cauliflower; stir until all cauliflower bits are evenly coated (Note: It works best and breaks less cauliflower if you toss with your hands until evenly coated).
4. Pour breadcrumbs over cauliflower; toss carefully again until all breadcrumbs are stuck on to cauliflower (Note: Depending on how dry the crumbs are, you might need more crumbs; cauliflower should be evenly coated and dry).
5. Lift carefully onto a shallow sided 9 X 12″ baking pan; roast at 425 degrees for 15-20 minutes or until tender-soft when pierced with a fork.

P.S. Post on the dinner party to come

Perfect for my raw cleanse!!

Before the Dehydrator

Banana Macadamia Cookies

1 cup raisins
1 cup walnuts
1 cup macadamia nuts, chopped
1 cup ripe bananas

In food processor blend raisins and walnuts until smooth. Add in macadamia nuts and bananas. Spoon into rounds onto the sheet and dehydrate for 8 to 10 hours. Enjoy!!

In honor of the heat I wanted to post this perfect, refreshing summer salad!! I love watermelon and mint! So light and such great flavor! The longer you let the salad combine together, the better it is. YUM!

It was perfect the way it was, but I plan on trying it out with some Vegan Feta and chopped Heirloom tomatoes later this summer.

Watermelon & Mint Salad

3 cups seedless watermelon cubes
1/4 cup finely chopped red onion, rinsed
2 tablespoons balsamic vinegar
1 tablespoon seasoned rice vinegar
3 tablespoons finely chopped fresh mint
1/4 teaspoon freshly ground black pepper

Combine all ingredients and toss together.

herbed cheeze

Beet Ravioli with Herb Cheese Filling
Adapted from http://www.therawtable.com/

1/2 cup cashews, soaked in water for 30 minutes to 1 hour
1/2 cup macadamia nuts
1 Tablespoon Bragg’s Liquid Aminos or Nama Shoyu
1 Tablespoon lemon juice
1 date, pitted
1/2 tsp. dried Herbs of Province or sprinklings of marjoram, thyme, basil & tarragon
1/4 tsp. minced garlic
1/4 cup water

1 1/4 cup fresh spinach
3 fresh basil leaves
1/4-1/3 cup red onion

Peeled beets for the outer layer

1. Place the first set of ingredients in a food processor and blend until very smooth. Clean out your processor and put the second set of ingredients in. Pulse chop until they are finely minced, but not just a green mush. Gently fold the greens into the cheese-like mixture until well combined.
2. Spiral or mandolin-slice your beets to a very very thin width.
3. Spoon your “cheese” filling onto one slice and top with a second.
4. Serve and Enjoy