Raspberry Chia Jam Bars

By contributor Alexandra Courts 

Ch-ch-ch-chia! Chia seeds are packed with fibre and healthy omega-3 fats.

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Ingredients:

For the base…

  • 1.5 cups medjool dates
  • 1 cup raw almonds
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup flax meal
  • 1/4 cup raw cacao powder

For the chia jam…

  • 1.5 cups frozen raspberries
  • 1/2 cup water
  • 1/4 cup pure maple syrup
  • 3 tbsp white chia seeds

For the topping…

  • 2 cups raw cashews, soaked
  • 1 can coconut milk
  • 1/4 cup maple syrup

Directions:

  1. Line a 9-inch square cake pan (bottom and sides) with plastic wrap.
  2. For the base: blend raw almonds, shredded coconut, cacao powder and flax meal. Add dates and blend until combined.
  3. Pack and level base mixture with fork tightly into bottom of pan.
  4. For the chia jam: blend raspberries, maple syrup, and water. Pour mixture into small bowl and mix with white chia seeds. Set jam aside in fridge for 30 minutes to 1 hour until mixture obtains a gel consistency.
  5. For the topping: process ingredients listed above in high-speed blender until smooth.
  6. Remove jam from fridge and spread evenly across panned crust.
  7. Add topping layer. Top with frozen raspberry chunks. Let pan sit in freezer for 1 hour.
  8. Remove dessert from pan. Let sit at room temperature at least 30 minutes before slicing. Serve and enjoy! Leftovers can be frozen.
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Lemon Cheesecakes with Raspberry Compote (Raw, Vegan, Gluten-Free, No-Bake, Refined Sugar-free)

By contributor Alexandra Courts

I made these treats with a pal but didn’t photograph them until after we’d already gobbled up all the sauce. Oops! We’re on a raw dessert recipe rampage lately, so just go with it.Processed with VSCOcam with f2 preset Processed with VSCOcam with f2 preset

INGREDIENTS:

For the crust…

  • 2 cups dates
  • 1 cup raw almonds, soaked
  • 1/2 cup shredded unsweetened coconut

For the filling…

  • 4 lemons, juiced
  • 2 cups soaked cashews
  • 1 cup frozen raspberries
  • 1/2 cup full-fat coconut milk
  • 1/4 cup organic maple syrup \For the compote…
  • 1/4 cup water
  • 2 tbsp organic maple syrup

    DIRECTIONS:

    1) Blend almonds and coconut together until finely processed. Add dates and continue blending.

    2) Line a standard muffin pan with plastic wrap and press the mixture into each cup firmly and evenly to form individual crusts. Set aside.

    3) Blend all filling ingredients until smooth. If desired, add more lemon juice to taste.

    4) Pour filling on top of each crust, then place tray in freezer immediately for 1 hour to set.

    5) Blend raspberries, water and syrup together into a liquid. Set aside in fridge until serving.

    6) Thaw cheesecakes at room temperature for 30 minutes. Top each with a dollop of raspberry compote (or simply frozen raspberries, as pictured above).

    Makes 12 cupcake-sized desserts.

    WANT TO MODIFY IT?

    Feel free to change up the recipe a bit! We remade them and added 1-2 cups of frozen blueberries to the mix, seen below:2015/01/img_2353.jpg 2015/01/img_2349.jpg

Duqqa Navy Bean Dip (vegan, gluten-free, sugar-free, nut-free)

By Aine Davis

I wanted to make a dish that incorporates duqqa for a family dinner, but the Egyptian spice blend typically contains nuts and my cousin is allergic to them. Being the stubborn and determined person that I am, I came up with this delicious duqqa navy bean dip recipe that’s nut-free! Problem solved.

navy

DUQQA:

Ingredients…

  • 1/2 cup sesame seeds
  • 1/2 cup coriander seeds
  • 1/4 cup cumin seeds
  • 1 tbsp pink Himalayan salt
  • 1/2 tsp ground cayenne
  • Pinch of black pepper

Directions…

  1. Preheat oven to 325 F.
  2. On a lined baking sheet, toast sesame seeds for 10-12 minutes until golden in colour. Flip halfway and ensure not to overcook.
  3. Combine toasted sesame seeds, coriander seeds, cumin seeds, salt, cayenne and pepper in a food processor until fine in consistency.

Note: You’ll only need a little bit of duqqa for the dip! Store in an airtight container and add sparingly to your favourite savoury dishes.

DIP:

Ingredients…

  • 1 can of navy beans, drained and rinsed
  • 2 cloves of garlic, chopped
  • 1/2 lemon, juiced
  • 1/2 cup fresh parsley, roughly chopped
  • 1/2 cup olive oil
  • 3 tbsp duqqa

Directions…

  1. In a food processor combine beans, 1/4 cup of olive oil, garlic, lemon juice and duqqa. Blend until smooth in texture.

TO SERVE: 

  1. Transfer dip into a large bowl.
  2. Using the back of a spoon, make a well in the middle of the dip and fill with the remaining 1/4 cup of olive oil. Garnish dip with parsley and pair with Mary’s original seed crackers.
  3. Serve and enjoy!

Raw Caesar Salad Dressing

Recipe by Megan Stulberg

I worked a brief stunt in appetizer and dessert preparation at Swiss Chalet when I was in high school. That being said, I couldn’t touch a Caesar salad for years afterwards. Now I’m absolutely hooked to the vegan version! Yeah, I don’t understand it either.

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Ingredients…

  • 1 cup raw cashews (soaked overnight + drained)
  • 1/2 cup cold water
  • 1/4 cup fresh lemon juice
  • 3 cloves garlic, minced
  • 2 tbsp dijon mustard
  • 2 tbsp maple syrup (or other natural sweetener of your choice)
  • 2 tbsp nutritional yeast flakes
  • 1 tbsp dried dill
  • 1 tbsp cold-pressed extra virgin olive oil
  • Salt and pepper, to taste

Directions…

1. Blend all ingredients in a high-speed food processor until thoroughly combined. Taste and add more garlic or seasoning if desired.

2. Leave dressing in fridge for one hour to set. Add more water if the dressing becomes too thick.

2. Toss kale (or lettuce, but it’s 2015 and that’s boring) in dressing. Top with nutritional yeast flakes and raw walnuts.

Cool News!

Vegan Girlfriend had the honour of being featured in The Black Rabbit publication.

Check out our spread on pages 102-103!

vegan girlfriend too

We’re looking forward to working with them further!

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Peanut Butter and Jam Mousse Tarts (Gluten-free, vegan, no-bake, raw option)

By contributor Alexandra Courts 

I’m not a huge fan of gluten-free bread, but sometimes I do miss being able to snack on peanut butter and jam sandwiches! These mousse tarts incorporate nothing but healthy and natural ingredients, making them equally appropriate for both dessert and breakfast.

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Ingredients:

Crust…

  • 2 cups pitted dates
  • 1 cup raw almonds
  • 1/2 cup shredded coconut

Filling…

  • 2 cups cashews, soaked overnight
  • 1 cup natural peanut butter (alternatively can use raw almond or raw cashew butter, if preferred)
  • 1 cup canned full-fat coconut milk
  • 1/4 cup maple syrup

Topping…

  • 1 cup strawberry or raspberry jam (organic if possible)

Directions…

  1. Combine crust ingredients (dates, almonds, coconut) in a high-speed blender until incorporated.
  2. Line 1 standard cupcake pan with plastic wrap and press the mixture tightly into bottom of each cup.
  3. Blend filling ingredients (cashews, nut butter, coconut milk and maple syrup) in blender until very smooth.
  4. Pour filling mixture into cups, equally coating each mini crust.
  5. Place tray in freezer for 1 hour to allow filling to set.
  6. Remove cups from pan and allow to thaw for 30 minutes.
  7. Top each tart with dollop of jam. Serve immediately.

Makes 12 cupcake-sized tarts.

Holiday Recipe: “Cheese” Ball Platter (Raw, vegan, gluten-free, sugar-free)

Recipe by Aine Davis

You’re dairy-free, and your cheese cravings over Christmas are getting out of control? No problem!

Note: Be sure to prepare this dish one day in advance.

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Ingredients…

  • 1 1/2 cups raw cashews, soaked overnight
  • 1/4 cup nutritional yeast flakes
  • 1-2 lemons, juiced
  • 1 garlic clove, diced
  • 1/2 tbsp fresh rosemary, chopped
  • 1/2 tbsp fresh thyme, chopped
  • 3/4 tsp salt

Directions…

  1. Soak cashews for an hour. Drain and rinse.
  2. Place cashews in food processor and process until smooth.
  3. Add garlic, nutritional yeast, rosemary, thyme, and salt. Continue to process.
  4. Add lemon juice. The mixture should be thick and malleable. If the mixture is too wet, add more nutritional yeast.
  5. Scoop mixture out onto large piece of wax paper. With wax paper, use hands to shape mixture into a ball.
  6. Leave cheese ball in the fridge overnight to harden.
  7. Serve on large plate with additional garnish. I paired mine with Mary’s gluten-free seed crackers!

Serves 4 (appetizer-sized portions)