findvegan:

Citrus Dark Chocolate Chunk Cookies with a secret ingredient!

Leap Day Breakfast! Smokey Maple Tempeh, Sweet Potato, Onion, Kale, Red Chard, Zucchini, Mini Portobella Mushrooms, Cilantro and Sesame Seeds.

findvegan:

Mexican Riced Cauliflower

meatless101:

Vegan Buffalo Mac & Cheese

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rawfoodforreal:

Broccoli Mushroom “Stir Fry”

Marinade:

• 1/4 C Olive Oil
• 2 T Nama Shoyu
• 1 T Agave or Raw Honey

Whisk olive oil, nama shoyu and agave or honey together.

Stir Fry

• 1 1/2  C Sliced Mushrooms
• 1 C Chopped Broccoli
• 1 Large Parsnip
• 2 Carrots
• 1 C Pea Pods
• Sesame Oil (optional)
• Black Sesame Seeds (Optional)

Place broccoli and mushrooms in marinade. Stir to coat. Set aside.

Peel and cut parsnip into pieces. Place in food processor and process until coarsely chopped.

Cut the carrots into match stick sized pieces.

Chop the pea pods into 1/2 inch pieces and mix into the parsnip “rice” with the carrots.

Stir in the entire broccoli, mushroom marinade mix. Toss. You can dress it with a little sesame oil and black sesame seeds for more flavor.

rawfoodforreal:

Raw Cinnamon Buns

Buns:

• 5 dates
• 1/4 C Water
• 1 C Ground Flax
• 1 1/4 C Almond Flour
• 1 C Spelt Flakes
• 1 C Chopped Pecans (chopped fine)
• 2 t. Cinnamon
• 3 T. Olive Oil
• 1/4 C Agave
• 1 C Water

Soak dates. Blend with 1/4 C water to make a smooth date paste. Set aside.

Combine flax, almond flour (I use the dehydrated almond pulp left over from making almond milk), finely chopped pecans, and Spelt flakes. In a separate bowl, combine date paste, olive oil, 1/4 C agave and 1 C water. Mix wet ingredients into dry. Spread in a rectangle on a non-stick dehydrator sheet. You want this to be a little less than 1/2 inch thick. Dehydrate at 145 for 30 minutes. Flip onto screen, peel off dehydrator sheet and dehydrate at 115 for another 20 minutes. While the bun is dehydrating, you will want to prepare the filling.

Filling:

• 1 Young Thai Coconut (the white part)
• 1 C Cashews
• 1/2 C Almonds
• 1/4 C Raw Agave
• 1 T Vanilla (not raw)
• 1/2 C raisins

Soak Almonds and Cashews for at least 3 hours to soften. Place in food processor with remaining ingredients except raisins, process until smooth. Stir in raisins.

Assembly:

Place “bun” on parchment paper. Spread filling on bun. You can spread to the edges on the long sides but leave an inch or two on the short sides. Gentley roll up the roll. Slice and top with icing. Makes 12.

Icing:

• 1 C Raw Cashew Butter
• 3 T Maple Syrup (not raw)
• 1 t. Cinnamon
• 3-4 T Water

Mix all ingredients except water. Add water 1 T at a time to desired consistency.