Fiesta Salad

Mixed greens with cilantro, kale, jicama, mango, carrots, corn, avocado, clover sprouts, a green pea-adzuki-lentil sprout blend, and a spicy Liquid Gold nutritional yeast dressing (with hemp).

My Favorite Salad

Kale with avocado, bok choy, dulse, carrots, and a nutritional yeast dressing adapted from Becoming Vegan.

Dessert!

Nutritional Yeast Dressing

3 T. virgin coconut oil

3 T. flax oil

1 T. hempseed butter

1 T. extra-virgin olive oil

1/2 c. water

1/3 c. lemon juice

1-2 T. balsamic vinegar

1/4 c. Bragg’s or nama shoyu

1/2 c. nutritional yeast

1 tsp. Dijon mustard

1 tsp. ground cumin

Raw Cookies & Truffles

Raw truffles with cacao (I need to grind it more next time!), coconut oil, agave nectar, raisins (ground), extracts, and hempseeds.  Not what I was going for but tasty, anyway.

These are simply amazing and I think better than any cooked cookie I’ve ever had!  They have cashews, sun-dried bing cherries, agave nectar (not a lot), and vanilla extract. 

Superfood Tabouli (Raw)

 

The Complete Book of Raw Food

Tabouli with hempseeds, cucumber, tomatoes, mint, lemon juice, and garlic.  Eating raw foods is an easy way to cut the gluten out of your diet; if you’ll notice, everything that I’ve made in the past week or so that has been raw has also been conveniently wheat- and gluten-free.

Raw Carrot Cake

 

The Complete Book of Raw Food

Considering I could barely control myself long enough to stop eating the dates that were part of the ingredients for this cake, I’m very proud that I finished it and took a picture before I dug in…..

The cake part has ground walnuts, coconut, raisins, dates, flax, hempnut butter (I did this variation myself), carrot pulp, and carrot juice, with nutmeg and cinnamon.  Prepare to dirty your juicer and food processor, but it’s worth it.  The frosting is amazing, simply cashews, lemon juice, and agave nectar, but I lowered the agave and added a few dates to the topping mix.  Garnished with walnuts and coconut.

Let me say as well that I do not like coconut.  Coconut milk, sure, but coconut shreds?  Not really.  This cake is phenomenal.

VeganMoFo - Favorite Foods

My favorite seeds are…..

HEMP!  These little shelled things are packed with nutrition and make great garnishes, seed butter, seed milk, burgers, desserts, and more.

Not to mention they are high in omega 3 fatty acids!

Herbs, Greens, and Bonus Hemp

 

Basil - I made an almond-hemp-walnut pesto with the basil and froze it in ice cube trays for single servings.

Lemon Balm - I think I will use this for tea, so I chopped it finely in the food processor, added a little water, and froze the herb in ice cube trays!  I think it will steep just fine and this was easier than drying it.

Sage (not pictured) - I decided to make two things with the sage.  One was a sage-garlic vinegar, with the sage, garlic, and a mixture of many vinegars, including apple cider, rice wine, ume plum, raspberry blush, red wine, and balsamic.  The other item was a garlic-sage spread, with extra-virgin olive oil and Earth Balance. 

Collards

Kale

Hempseed Butter

I’m sorry these pictures didn’t come out great.  I was trying to capture the making of the butter, by grinding the hempseeds in the food processor for approximately 5 min.  Also, it’s best if you add a bit of oil.  I used 2 T. of peanut oil and 2 T. of flax oil.  You do have to stop the processing and mix around the nut/paste to make sure it gets ground up well!

The best part?  Making desserts, for example, the chocolate hemp squares from Vive Le Vegan!

Thank you, Sara and Rob, for sharing the harvest goodies! 

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.

Stuffed Artichokes, Orange Flower Custard, Pate

 

Vegetarian Compass (a nonvegetarian cookbook) for pate

Vegetarian Table:  North Africa for bread, custard, and stuffed artichokes

The stars of the day, the stuffed artichokes from Tunisia, really have a nice mix of herbs and spices, from lemon to garlic, to parsley and mint, to tabil (a mixture of coriander, caraway, garlic, and chili) and harissa.  The artichokes are first boiled, the chokes removed, and then stuffed with the bread mixture and topped with more garlic and also paprika.  They are then baked and broiled.

The pate was supposed to simply be chilled, but we chose to bake it for a bit to merry the flavors more.  It has mushrooms, onions, carrots, walnuts, sunflower seeds, tahini, and dill.  I made it to serve with the Kesra, a Moroccan bread, which I made with teff and unbleached white flour and topped with sesame seeds.  Sadly, the bread was delicious, but the pate was, to be frank, one of the worst things I have ever tasted. 

Also shown, not from a cookbook, is a kale salad with carrots, onion, and apple, and a Vegenaise-agave dressing.  This could have been the whole meal, for all I care - I love kale and apples!

The Mhalbi, custard with orange flower water, from Morocco/Algeria/Tunisia, is fantastic with blueberries and pistachios on top.  The hempnut milk is boiled with sweetener and a cinnamon stick, then thickened with cornstarch and flavored with the orange flower water.

Miniature Yorkshire Puddings w/ Nut Roast

 

Veggie Chic

I had to get my creative juices flowing for this recipe, as it called for grated cheese and I didn’t have any Vegan Gourmet on hand.  I’m very pleased with the mixture I made up to use as a cheese sauce:  soy yogurt, nutritional yeast, hempseeds, lemon juice, and miso.  Mixed with the almonds for the nut roast, along with onions, it’s delicious! 

These don’t look like the picture in the cookbook, which shows the dough swirling around the nut roast, but their flavor is super and very rich.  Served with boiled snow peas.