Slow-cooked Open Enchiladas

Such a super fast and satisfying meal. I made this as a dinner but we realized what an amazing salsa/dip this would make! So yummy with tortilla chips! When I make this again, I will forget about adding the tortillas in since we could just eat this with the chips anyway.

Before the Daiya

after Daiya, ready to eat!

Slow-cooked Open Enchiladas

  • 1 28-ounce can diced tomatoes
  • 1 16-ounce bottle chunky salsa
  • 1 6-ounce can tomato paste
  • 2 15-ounce cans black beans, rinsed and drained
  • 1 15 1/4-ounce can whole kernel corn, drained
  • 1 4-ounce can diced green chiles
  • 1 1/2 tablespoons ground cumin
  • 1/2 teaspoon garlic powder
  • 6-10 6″ corn tortillas
  • daiya or any other vegan cheese
  1. In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chiles, cumin, and garlic powder. Mix well. Spread about 1 cup of this mixture into the slow cooker liner; spread evenly. Top with 2-3 tortillas, cutting to fit as necessary. Spread on 1/3 of the remaining tomato mixture. Repeat these layers 2 more times, ending with the rest of the tomato mixture; spread evenly over the top.
  2. Cover and cook on the low heat setting about 5 hours.
  3. Add vegan cheese on top and continue cooking for another 10 minutes, till melted. Serve hot.

Vegan 7 Layer Dip

I like to go to and host parties — and around this time its all about Football!!

GO J-E-T-S!!!!!!!!

I always want something yummy that everyone will like but of course want to keep it vegan. This was actually beyond deelish and people were bumping their hands to get in there for more 🙂

Hosting a Championships or Super Bowl Football party? Or just attending one and need a fabulous dish to bring….try this one out and let me know what you think. I am sure you and everyone else will be super delighted!!!

with cheese layer, after baking

before cheese layer and baking

Vegan 7 Layer Dip

1 (16-ounce) can vegan refried beans
3 large avocados
3 tablespoons fresh lime juice
2 (8-ounce) containers vegan sour cream
1 packet taco seasoning
1/2 cup diced mild green chiles, drained
1 can sliced black olives
5 tomatoes, chopped
2 cups shredded cheddar daiya or other vegan cheddar cheese

  1. Preheat the oven to 350 degrees.
  2. Spread a layer of refried beans in the bottom of an 8 inch by 8 inch quart glass baking dish.
  3. Spoon avocados into a bowl and mash with the lime juice. Spread on top of the refried beans.
  4. Stir together the sour cream and taco seasoning, and spread over the avocado.
  5. Sprinkle the chiles over the sour cream, and top with a layer of black olives.
  6. Add the tomatoes, and sprinkle with the cheese.
  7. Heat the dip for 15-30 minutes or until heated through and the cheese is a bit melted.
  8. Serve warm or at room temperature.

Sweet Potato Fries with Raspberry Dipping Sauce

Go JETS!

Game Day at my house is always an event! I don’t always make fun and fabulous foods but I try to. This one was so perfect and yummy! On these kind of days I can appreciate the short prep time so we can just sit down and enjoy ourselves. I always love making a sauce like this because not only is it amazing but it is so bright and gorgeous too!

The inspiration for this dish was from one of the great NYC vegetarian restaurants, Gobo. When I was younger I would order their Yam & Yucca fries that always came with a yummy raspberry dipping sauce. I haven’t ordered french fries anywhere in years, so this was such a pleasure to indulge in! I love taking something classic like that and updating it with a healthy twist! Deelish!

Sweet Potato Fries with Raspberry Dipping Sauce

3 to 4 sweet potatoes
2 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup sweetened dried cranberries
1/2 bag of frozen raspberries
1/4-1/3 cup agave

Preheat the oven to 425 degrees. Spray or lightly grease a large baking sheet. Peel the sweet potatoes and cut them in 4 slices lengthwise. Then cut east piece into 1/4-inch wide strips. Place them into a large bowl and add the oil, salt, and pepper. Toss gently to coat the potato slices well and spread them on the baking sheet in a single layer. Bake until the potatoes are lightly browned and crisp on the outside and tender on the inside, 25 – 35 minutes. Make sure to rotate them once halfway through. While potatoes are baking; combine the frozen raspberries with agave until smooth in a food processor or blender and pour into a serving dish. When the potatoes are done serve immediately with dipping sauce.

Raw Sweet Potatoes

Edamame Guacamole

I served this with pita chips and it was deelish! This was a great way to enjoy heaping chips full of guacamole with more than half the fat! Check out the nutrition stats below!!! Love it!! Just be careful how much lime juice you use. I used a whole lime and it came out a little too limey. If you want traditional guacamole add cilantro. I don’t enjoy cilantro so I didn’t add it.

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Edamame Guacamole
Serves 6

1/2 cup shelled edamame
1/2 cup broccoli stalks, peeled
1 avocado
1 scallion, minced
1/2 red onion, diced
1 clove garlic, minced
1 jalapeno, minced
juice of 1/2 lime
1 tomato, diced
salt to taste

cilantro – optional

Bring 4 cups of water to boil. Add edamame and broccoli to boiling water for 4 minutes till softened. Drain and puree in a food processor. With a fork or a whisk mash the puree with the avocado. Add in the avocado, scallion, red onion, garlic, jalapeno, lime, tomato and the optional cilantro. Salt to taste and enjoy 🙂

Per serving: 66 calories, 4 g fat, .5 g saturated fat, 0 g cholesterol, 10 sodium, 2.5 g protein, 6 g carbohydrates, 1 g sugar, 3 g fiber

Raw Just Corn Chips

When I make corn chips I normally do not make them so smoothly pureed but I thought this would be fun. These are so good and they are essentially just corn and jalapeno! How awesome is that! I started out with 2 sheets but we ate the first one as soon as they were done 🙂 I also normally score my chips but these we just broke into pieces. So simple and so good. This is such a great snack.

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After you take it out, just break into pieces and ENJOY 🙂

Raw Just Corn Chips

4 cups frozen and thawed corn
2 jalapeno pepper, deseeded
2 tsp salt

1/2-1 cup water

In a Vita-mix or blender puree corn, pepper and salt adding water as needed.
Spread onto teflex dehydrator sheets and dehydrate for 8-12 hours. Once it is no longer sticking to the sheets flip over and dry the other side for 4 hours more. Break into pieces and enjoy!

Raw Onion Bread

They should call this OMG Raw Onion Bread! I am totally loving it. It helps that I love all things onion, but this is super tasty! This is double the recipe from Cafe Gratitude’s book but you will want to make a big batch as it is so good it will disappear quick.

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Raw Onion Bread

3 lbs Sweet Onions chopped
1 cup ground sunflower seeds
1 cup ground golden flax seeds
1/2 cup olive oil
3 oz Tamari
Agave to taste

  1. Process the onions in a food processor until chopped but not mush.
  2. Pour into a mixing bowl and mix well with the other ingredients.
  3. Spread out evenly over Teflex sheet, will make two and a half  trays and dehydrate for 1 hour at 145 degrees and then 10 or more (until dry) hours at 115 degrees.
  4. Break into small pieces and store in an airtight container. ENJOY 🙂

Thanks to Cafe Gratitude!

Raw Spicy Corn Chips

These were really great with my Cheddar Cheeze Dip. They are also yummy with salsa or just by themselves. They really have a kick, so they make for a great snack! These make a lot of chips, so if you want fewer, just halve the recipe.

pictures aug 09 001

Raw Spicy Corn Chips

5 cups golden flax seeds
2 cup fresh or frozen corn kernels
1/2 ripe avocado
1 cup sunflower seeds, soaked beforehand
4 tsp. white sesame seeds
1/2 onion, minced
4 cloves fresh garlic, minced
2 tsp. paprika
2 tsp. chili powder
1 tsp. cayenne powder (depending how spicy you want them)
2 tsp. Celtic sea salt
1 pinch of white pepper
water

  1. Blend everything together till smooth.
  2. Add a little water if mixture is dry.
  3. Taste and add more salt and pepper if necessary.
  4. Spread onto teflex sheets and dehydrate at 115 degrees for 4 hours.
  5. Flip onto a mesh dehydrator sheet and score into chips. Dehydrate for 6-8 more hours.
  6. Enjoy 🙂

Cinnamon Raisin Flax Crackers

I use flax seeds all the time to make dehydrated snacks and breads. When the people over at FlaxMatters offered to send me some of their fabulous Organic Whole Golden Flax Seeds I jumped at the chance to try them out. They were gorgeous in color and ended up tasting great! Thank you so much FlaxMatters!!

I knew when I saw the flax seeds that I wanted to make something special. These Cinnamon Raisin Flax Crackers were delicious, chewy and really amazing! I have always loved raisin bread and these were the raw version of that. The bananas in the mixture made them chewy and the raisins made them so sweet, so good! When I soaked the flax seeds they became gelatinous, very similar to chia seeds. I love the gels that these seeds make!

wholegoldenflaxORG500.37946pictures aug 09 002

Look at that golden gorgeous color!

Look at that golden gorgeous color!

pictures aug 09 009

Cinnamon Raisin Flax Crackers

Recipe adapted from Brigitte Mars
Makes about 2 -3 dozen crackers

Ingredients:
2 C flax seeds
4 C water
1 1/2 C raisins + 1 1/2 C raisins
1/2 tsp. ground cinnamon
2 bananas, peeled
1 tsp. sea salt

Preparation:
Soak the seeds in the water for about 2 hours, and do not strain. Set aside 1/4 of the flax seeds and then combine the rest of the flax seeds and all ingredients in a food processor until smooth, stirring in the additional 1 1/2 C raisins and the set aside flax seeds by hand. Spread the mixture onto three solid dehydrator sheets. Dehydrate for 4 hours at 110 degrees. Remove the dehydrator sheets and flip the crackers onto mesh sheets.  Score the crackers and continue dehydrating until that side is dry around 6-10 more hours.  When dry, the crackers will keep for several weeks in an air-tight container.

pictures aug 09 010

Kale Chips

I love Kale Chips!! You can make them with so many flavors or keep it very simple. There are tons of recipes out there. I prefer these simpler chips. They are gone so quick normally there is no time for a picture. But I made sure this time to take some 🙂 If you do not have a dehydrator I would suggest making these with the oven door ajar or if you want a quick vegetarian (non-raw) snack put the oven up to 350 degrees and bake these for 8-10 minutes. I am sure that would be divine too! This recipe is such a great alternative to any other kind of chips. They are crunchy, a little oily and salty; sooo super good! I have a tendency to check the dehydrator to see if they are done and munching the whole time! They are so good! I also like to use namu shoyu instead of salt because it brings more liquid into the kale rather than having to rely solely on the oil. The nutritional yeast bring such a good and cheesy flavor. So great! Make more than one batch if possible because these go QUICK!!

bowl of kale chips

Kale Chips

1 head of kale, stems removed and torn in pieces
1/4 cup of namu shoyu
2-3 tablespoons of oil (grape seed, canola, olive)
1/4 cup of nutritional yeast

Place the kale in a big bowl and then pour the rest of the ingredients in. (I normally just drizzle over, so the measurements are approximate) With your hands massage all the ingredients together making sure it is well combined and all the kale looks a little wet and nicely coated. Divide in half and place on 2 dehydrator mesh sheets. Dehydrate till crunchy, from 6-10 hours.

before kale
Pre-dehydrator Kale on the mesh sheet

after kale

 Post-dehydrator kale (with a few pieces missing from munching!!)

Corn & Red Pepper Chips

I love love love Corn Chips. So when I had made my Super Amazing Raw Jalapeno Corn Chips I thought I had gone to heaven!! Hence, the Super Amazing part of the title 🙂 But of course I wanted to play and experiment more. I have been trying to cut back the amount of nuts in my diet, so I tried a nut-free chip. They were originally going to be just corn, but my mom was so sweet to pick me up some gorgeous red peppers and I wanted to put them to good use. These came out super tasty and could be enjoyed on their own. But I love the chips and dip meal, so of course I made a salsa with guacamole to go along with these. Michael and I both liked my Super Amazing Raw Jalapeno Corn Chips better, but these were still super delicious and nut free!

corn & pepper chips

Sorry for the super fuzzy picture, but you can at least see the Gorgeous Color!!!

Corn & Red Pepper Chips

4 cups sweet corn, fresh or frozen
2 medium red peppers
1 jalapeno
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt

  1. In a food processor combine all the ingredients until smooth
  2. On dehydrator tray, spread about 1/8″ thick
  3. Score diagonally left to right, then across right to left into triangles
  4. Dehydrate about 5 hours, or to desired texture

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