Sailor Vegan: The Girl Who Ate

findvegan:

Beet detox juice - perfect for the holiday season!

(Source: findvegan)

veganskinnybitch:

‘Tuna’ Salad 

• 1 cup sunflower seeds, soaked
• 1 cup walnuts, soaked
• 2 tbs lemon juice
• 2 tbs nama shoyu or tamari
• 1 teaspoon kelp flakes
• 1/2 - 1 teaspoon minced garlic
• 2 teaspoons apple cider vinegar
• 3 tbs pickle juice* or more apple cider vinegar
• 1/2 - 1 teaspoon sea salt (use less if you’re using pickle juice)
• 1 raw pickle, chopped (*Bubbies) - optional
• 1/4 cup chopped fresh dill
• 1/4 cup chopped green onion
• 1/2 cup chopped celery
• 3-4 tbs chopped parsley
• 1/4 cup chopped red bell pepper

In a food processor grind the nuts and seeds. Add the next seven ingredients and process to combine. Transfer to a bowl and stir in the dill, green onion, celery, red pepper, and parsley.

The thought of mock tuna, even if raw, revolts me, so I’m literally just passing this on for you guys.

(via vegpocalypsenow)

rawdelight:

Raw Winter Roll @ Au Lac

findvegan:

Chocolate chai spiced macaroons with chia seeds

(Source: findvegan)

findvegan:

The BEST Chocolate Pie. Wow.

(Source: findvegan)

rawdelight:

Raw “Mexican Sliders”

Raw Goji Cacao Energy Bars

• 1 C Almonds, soaked
• 1 C Pumpkin Seeds, soaked
• 1 C Flax Seeds, soaked in 1 1/2 C water
• 1/3 C Agave
• 1 T Cinnamon
• 1/2 C Goji Berries
• 1/2 C Cacao Nibs

1. Soak almonds, pumpkin seeds and flax seeds for at least 6 hours. Drain almonds and pumpkin seeds.

2. Place almonds and pumpkin seeds in food processor. Process until well ground but still chunky.

3. Add agave and cinnamon, pulse until well combined.

4. Remove from food processor and place large bowl. Add flax seeds, cacao nibs and goji berries, stir.

5. Press into a rectangle on non-stick dehydrator sheet. You want these to be 1/2″ thick.

6. Dehydrate at 145 for 45 minutes. Reduce heat and dehydrate for 3 more hours.

7. Peel off dehydrator sheet, dehydrate for 2 more hours. At this point, you will remove them from the dehydrator, cut into bars, separate so there is a little space in between each bar and return to dehydrator for 2-3 more hours. You want them dry but not brittle. They should be a little soft.

8. Top with raw chocolate.

(via veganpunkpixie)

organickale:

If you’re even slightly interested in trying to make your own raw food, you should absolutely check out this book! It has soooo many different types of recipes and suggestions on how to replace food you’d normally eat with fresh items. For the most part the recipes are very easy. Not going to lie though, some are very intimidating, with odd ingredients, some times take days to make, and can just be plain expensive :/ I’ve seen this at a few libraries, so check it out and maybe scan some of the recipes that stick out to you.

rawdelight:

Raw Vegan Burger Patties con’t. b/c they’re pretty : )

findvegan:

Zucchini pasta: peas, avocado pesto, walnut

(Source: findvegan, via happyhealthyandveg-deactivated2)

yackattack:

Raw Apple Cinnamon Almond Bars

After making a few raw desserts, I’ve come to find out that I am in love with the crusts. They are so simple, usually made up of only dates and raw almonds, but I wanted to take it a step further and create breakfast/snack bars out of them! So, for this week’s Raw Wednesday feature I decided to elaborate on the ol’ date and almond combo and add in some seasonal warmth and produce.

Ingredients (makes 12-15 servings)

• 2 Cups Raw Almonds, Soaked for 4 hours
• 1 1/2 Cups Dates, Pitted & Soaked for an hour or more
• 3/4 Cup Date Soaking Water
• 1/3 Cup Ground Flaxseed
• 1 Tbsp. Raw Agave Nectar
• 2 tsp. Ground Cinnamon
• 1 Cup Apple, diced

Directions:

1. Drain water from almonds and dates, but save the date water. Place almonds, dates, ground flaxseed, date water, cinnamon, and agave into a food processor; pulse until the almonds are in tiny pieces, but are not creamy. Add in diced apple and pulse until the apple pieces are a little smaller and combined well with the almond mixture.
2. Spread the mixture on one or two Paraflex dehydrator (depending on the size) sheets, about 1/4-1/2” high. Slice into desired-sized pieces and dehydrate overnight, or roughly 9 hours, at 110F. After that, pull the pieces carefully off of the sheet and turn them over onto just the mesh screen; dehydrate for another 10 hours at 105F.
3. Take them out of the dehydrator and store them in your refrigerator. Mine are in a tupperware container with a moisture absorbing packet so that they last a little longer. 

rawdelight:

Raw Vegan Onion Toast Points with Cream Cheese, Spring Onion and Sun dried Red Pepper.

rawdelight:

Raw “Bean and Cheese” Pupusa (Stuffed Corn Tortilla) with Curtido (Salvadoran Cabbage Salad) and Macadamia Sour Cream