Holiday Nut Nog Recipe :: The Simply Raw Kitchen Cookbook

This velvety vegan Holiday Nut Nog is solely responsible for getting me in the mood to wrap presents and finish up my Christmas cards. I was sent a copy of Natasha Kyssa’s The Simply Raw Kitchen cookbook and the book literally opened itself to this page.

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How-to :: Vegan Fruit Turkey for Thanksgiving

I’m no Ida Frosk, but I thought it would be fun to do a really simple vegan fruit turkey for Thanksgiving. Wouldn’t it be fun to wake up to this for breakfast?

You will need:

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Zucchini Pasta Alfredo Recipe


If you belong to a CSA, shop at the Farmers’ Market or have generous neighbors with vegetable gardens, you know that summer time means zucchini season. My favorite way to enjoy the abundance of squash is to whip up this creamy raw Alfredo sauce and mangia!

Zucchini Pasta Alfredo Recipe
 
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Author:
Serves: 2 servings
Ingredients
  • 1 large zucchini
  • 1 cup hot water
  • ¾ cup raw cashews
  • ¼ cup nutritional yeast
  • 2 cloves garlic
  • ½ small onion
  • juice of half a lemon
  • salt & pepper
  • Equipment
  • Blender
  • Spiralizer or Spirooli
Instructions
  1. For the pasta
  2. Use a spiralizer for angel hair pasta or the spirooli for thicker noodles.
  3. Gently press the zucchini noodles between a clean kitchen towel to remove excess water.
  4. For the Alfredo sauce
  5. Soak raw cashews in warm water overnight.
  6. This process will neutralize the enzyme inhibitors and help your body digest the nuts better.If you don't have time to soak,no worries,the sauce will still be super tasty.
  7. Drain the cashews and add them to a blender with the nutritional yeast,lemon juice,garlic and onion.
  8. Start by adding ¾ of the hot water and blend on high speed for 90 seconds.
  9. If you prefer a thinner sauce,add the remaining water(or more as needed).
  10. Season with salt and pepper to taste.
  11. Pour the sauce over the zucchini noodles and garnish with fresh chopped tomatoes and your favorite herbs.
  12. Store unused sauce in an airtight container in the refrigerator for up to 3 days.This sauce can also be used as dip for fresh cut veggies.

 

Coconut Mango Chia Pudding Recipe

Summer is almost over and that means mango season is coming to an end here in Hawaii. To celebrate my last perfectly ripe Hayden mango,I made this ridiculously easy but totally delicious chia pudding.

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Broccoli Crunch Salad


I exist in a world where a large consensus of people are not used to eating a plant-based plate. So I should not be surprised when I hear people say things like “I never knew you could eat broccoli raw”. Well step right up folks and let me indulge you in the wonder that is this Broccoli Crunch Salad. It’s nothing original,you can find a version in most supermarket delis. But this one,I guarantee, is the simplest to make and you get a big flavor payout for very little effort.

This is a great vegan take along for picnics or potlucks and the omnivores will be non-the-wiser after your eating hippie granola food. A big Mahalo to Joey on Facebook  for asking me about this salad and motivating me to finally type up the recipe and make a video.

Adjust the ingredient measurements to your liking. In real life, I don’t ever measure when making this salad. Just be sure you have enough dressing to coat the veggies. Add a squeeze of lemon if you prefer a tangy dressing. And if you give it a try, post a pic to Instagram and tag me in it.

Broccoli Crunch Salad
 
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Want to improve your relationship with raw broccoli?Try this super simple and outrageously delicious recipe for the un-cooks.
Author:
Serves: 4-6 servings
Ingredients
  • 1 medium sized head organic broccoli
  • ¼ cup(40g) chopped red onion
  • 1 large carrot,grated
  • 2 ribs celery,chopped (or sub diced green apple)
  • 1 cup(120g) spicy pecans,chopped
  • ½ cup(75g) dried cranberries (or raisins)
  • ¼ cup(30g) un-bacon bits
  • ¾ cup(165g) vegan mayo
  • 2 tablespoons brown rice syrup (or sub maple syrup,agave,etc)
  • 1½ tablespoons spicy mustard
  • 1 teaspoon curry powder
  • salt & pepper
Instructions
  1. In a small bowl,combine vegan mayo,mustard,curry powder and brown rice syrup.
  2. Mix well, add salt & pepper to taste. Set aside.
  3. Cut broccoli florets into bite-sized pieces add to large mixing bowl.
  4. Toss in carrots,celery,onions,pecans,cranberries.
  5. Pour in dressing and mix until veggies are well coated.
  6. Add un-bacon bits right before serving.
  7. Note: This salad tastes best after being refrigerated for a few hours before serving. Keep unused portion in an airtight container in the fridge for up to 3 days.