This is a recipe from my cousin, whose daughter LOVES it.
“Aurora has a new favourite meal (she had 3 bowls): homemade mac and cheese. Here is the original recipe. It is a raw recipe. I served it over cooked brown rice noodles instead (making it no longer a raw recipe). This contains a fair amount of nutritional yeast. This is a great source of vitamin B12 which is often lacking in a vegan diet.”
Macaroni and Cheese
1 3/4 cups cashews, soaked for a couple of hours
Juice from 1/2 of a lemon
2 tablespoons water
1/2 cup olive oil
1 teaspoon sea salt
1/4 cup nutritional yeast
1/4 medium shallot
1/2 teaspoon chili powder
1/2 clove garlic
4-5 yellow squash (peel and trim)
Blend all ingredients in your blender until completely smooth.
Using a spiral slicer, create long noodles with the squash and then chop them into smaller “macaroni-size” pieces. Sprinkle with salt and let sit for half an hour.
Mix noodles and Cheesy Sauce in a bowl and then spread into a dish.
Warm slightly in a dehydrator at 115 degrees for 1-2 hours.
You can do it with sweet potatoes too (just leave out the butter for vegan spuds) – mmmm…..
This recipe has my little cousins, Aurora and Cassiopeia’s approval! From Blender Girl’s site.
Creamy of Cauliflower Soup – My Most Requested Recipe
- 2 tablespoons olive oil
- 2 teaspoons chopped garlic (about 2 cloves), plus more to taste
- 2 cups (200g) chopped leeks (white parts only, from 2 or 3 leeks)
- Celtic sea salt
- 1 head cauliflower, chopped
- 7 cups (1.65l) vegetable broth (I use Massel)
- 1/4 cup (35g) raw unsalted cashews or 1/4 cup (35g) blanched slivered raw almonds, soaked
- 3 tablespoons chopped chives or a grating of nutmeg (optional; choose one, not both), to garnish
- In a large saucepan, heat the oil over medium heat and sauté the garlic, leeks, and 1/4 teaspoon of salt for about 3 minutes, until the vegetables are soft.
- Add the cauliflower and sauté for another minute.
- Add the vegetable broth, increase the heat to high, and bring just to a boil. Reduce the heat to medium and simmer for about 30 minutes, until the cauliflower is com- pletely tender. Stir the mix periodically and mash the cauliflower with a wooden spoon.
- Remove the saucepan from the heat and allow the soup to cool slightly; stir in the nuts.
- Pour the soup into your blender (I use a Vitamix) in batches and puree on high for 1 to 2 minutes, until smooth and creamy.
- Return the soup to the saucepan and warm it over low heat. Stir in salt to taste.
- To serve, ladle the soup into bowls and garnish with either chopped chives or grated nutmeg.
Serves 6 as a starter, 4 as a main.
What Is A Grain Ball?
I like to supplement a bowl of blended soup with a scoop of cooked grain (day-old is best, as it sticks together). I prefer the protein-rich grains—quinoa, amaranth, and millet (they’re alkaline, too). But use any grains you like—brown rice, buckwheat, or (if you’re not gluten-free) pearl barley. Try cooking grains in vegetable broth or coconut milk, and/or adding some ginger, garlic, sea vegetables, herbs, and spices for an added boost of flavour.
From The Vegan Woman’s website
Strawberry-Caramel Layered Mousse Cake
Serves 3-4 cups (depending on the serving dish)
Vegan Strawberry Layered Mousse Cake – pampering and simple to prepare.
For the mousse layers:
400g chilled coconut cream (1 can) – Look for the tins with the highest percentage of coconut extract
1 tbsp of Vanilla instant pudding
5 tbsp strawberry jam
4-5 tinned strawberries (though its tempting to use fresh strawberries, tinned strawberries have the benefit of having soaked up the syrup making them softer and better for the mousse)
1/2 tbsp pink food-colouring gel (optional)
For the caramel layers:
250g caramelised biscuits (the kind you get in the complimentary hotel hot drink tray)
5 tbsp of tinned strawberry syrup
For the topping:
3-4 tbsp of strawberry jam
Fresh strawberries for decoration
Strawberry topping for a perfect Vegan Strawberry Layered Mousse Cake
How do you make it:
- Open the chilled coconut tin and drain the excess liquid until you’re left with just the thick creamy coconut extract. Add this into a bowl and whisk with the instant pudding.
- Add the 5 tbsp of strawberry jam, the food-colouring gel and the 4-5 tinned strawberries. Whisk together then refrigerate for 15 min.
- Crush the biscuits in a food processor/ blender. Add the strawberry syrup and continue to blend until the mixture is moist but not too sticky.
- In your serving vessel start with a layer of the biscuit mixture then alternately layer with the mousse. Top with a small layer of strawberry jam and decorate with fresh strawberries.
This is a recipe from a friend of mine, Steve – thanks Steve!
For a really nice Afghan dish (again, really simple) of fried leek pastries (called boolawnee), first make a filling of finely chopped leek, a pinch of cayenne pepper, some salt, and a splash of olive oil – squeeze it all up with your hands to soften it. Then make a simple dough with plain or bread flour and a pinch of salt; need till it’s elastic and springy. Roll into a cylinder and cut into disks. Roll the disks into small circles (around 8 inches across). Place a dollop of your filling into the centre of each dough circle and pinch up into little pasties (I use this method: https://www.youtube.com/watch?v=k9NkKQY-Qvg). Deep fry until they are golden brown and serve with salad and a sweet chilli or soy yoghurt dip). They’re supposed to be appetizers, but they’re so tasty we usually eat them as the centrepiece to a large salad spread.
For an amazing salad to go with the above – grate cooked beetroot, carrot, and a little apple (3:3:1 ratio), add a few drops of orange blossom water and a splash of lime juice, boom!