Pineapple, Strawberries, and Blueberries

Now, these fruits, I cannot complain about!  I eat them almost every day. 

Raw Cake, Blueberry Frosting

 

At first glance, the frosting probably looks like it’s chocolate because it’s so dark, but it is merely dried blueberries pureed with lemon juice.  I had made this cake before, years ago, with walnuts and raisins, then a date-lemon topping; I thought blueberries would be a nice modification.  Like most raw desserts, it’s high in calories but very healthy and delicious.  Use 2 cups of each walnuts and raisins for the base, ground together in the food processor.

Cherry Spirals

 

My Sweet Vegan

I made these based off of the My Sweet Vegan recipe for strawberry spirals.  I wouldn’t suggest making this dessert if you’re in a hurry; the dough must chill twice, for a preparation of approximately 6 hours.  I REALLY enjoyed the spirals of cherry and the not-too-sweet cookie.  Unlike the turtles below, I think you can indulge in a few cherry cookies without feeling ill.  You might notice that some cookies have more cherry filling than others; the ones with extra filling are just as tasty, but they are not as feasible to pick up and eat.

Lavender-Blueberry Brulee and Dhal w/ Dumplings

Lavender Rice Pudding Brulee with Blueberries, Joy’s tester recipe

Toovar Dhal with Cilantro-Lime Dumplings, from Veggie Chic

Photos are repeats, but dishes were made again Wednesday night!  With hundreds of cookbooks on my shelves, you can tell I really like something if it happens to make it in the queue more than once. 

This time, I used dates to sweeten the rice pudding and some whole-grain flour in the dumplings.  Delicious!

Tropical Fruit Pudding and Hempnut Milk

Sensational Stevia Desserts (nonvegetarian cookbook)

This is a great salad which is pretty easy to make, once you get the pureeing parts done!  The main base is bananas, silken tofu, coconut extract, and stevia.  To one part, I added strawberries and the other, raspberries (my variation).  Also shown in the middle is a mango puree and fresh blueberries and strawberries.  Yum!

The making of hempnut milk:

It looks like I’ll need to strain it a little bit to remove the froth, or maybe that disappears when it cools.  Either way, thanks, Sue, for the maker!  I am going to make tofu tomorrow.

“They Have Salad”

How many vegans have heard this comment from someone wanting to go to a restaurant which has, as the vegan sees it, no options?  Contrary to popular belief, some vegans do not like salad!  Blasphemy, I know.  I do not like nonorganic, iceberg salad, either, nor do I like most salad dressings. 

However, on a positive note, I love to make salads at home!  I usually use a spinach and romaine mix with tons of cilantro and top it with whatever vegetables, nuts, or seeds I have on-hand.  It’s hard to get a good picture of what I eat every day because I usually only post one meal, if that.  I love to eat at least one raw meal per day, whether it be an all-fruit breakfast or carrots, celery, cucumber, and other vegetables for lunch.  And salads have negligible amounts of calories - in fact, the only significant fat and calories in the salad above come from the avocado and salad dressing (which I use sparingly).

Shown above are cherry tomatoes, Vidalia onions, celery, cucumber, avocado, and carrots.

Pancrepes & Biscuits w/ Gravy

Introducing the pancrepe - a cross between a pancake and a crepe.  The best part is that they don’t stick to cast-iron skillets and are sweet, with agave nectar and chickpea flour.  The sauce on top is blueberries with apple juice, stevia, and cornstarch.

Heart of the Home

From Ann Jackson’s book, Heart of the Home, I made soysauge, which was made up mostly of tofu and white beans, plus some spices and miscellanous items such as bread crumbs.  The recipe was tedious and, honestly, not as good as tempeh sausage from Vegan With a Vengeance.  It was tasty, but not worth the effort for me.  The biscuits are from the same book, but they are accidentally broiled; my oven seems to want to be turned off between broiling and baking, so, even if I change the temperature to 450 F from broiling, the heat element on top stays hot.  Luckily, I noticed this before the bread burnt! 

We also had raw apple pie from Raw Food Made Easy for 1 or 2 People, which I prefer to cooked apple pie, and the ingredient list is healthful and short:  walnuts, coconut, dates, apples, lemon juice, cinnamon, and raisins.

Strawberry Mousse Cake

 

Love, Eric (http://www.loveericinc.com/books_en.html)

This is a delicious, creamy yet light, maple and brown rice syrup sweetened dessert!  Frank and I had a great time making it together in the kitchen for his parents’ 40th wedding anniversary.  :)  Eric and Sanae have another book coming out in April, so keep an eye out for it.  Their recipes seem to be very tasty, healthful, and, of course, made from peacefully-obtained ingredients. 

Wild Rice Bread w/ Maple Syrup, Blueberries, and Walnuts

Passionate Vegetarian

A yeasted bread with whole-wheat, unbleached white, and brown rice flour, and cooked wild rice, blueberries, maple syrup, and chopped walnuts.

Berry Oat Bars

 

La Dolce Vegan!

I started to make these with blueberries but then realized that the berries had gone bad.  No problem, I used a pear instead, with raspberry jam, and reduced the fat by one-half with applesauce.  I also used barley flour as opposed to any wheat flours.  Very good!