Raw lemon cheesecake with fresh berry topping 

Post by Megan Stulberg

I’m vegan because I love animals! I believe that they are not ours for consumption, nor should they be viewed as a commodity. I can’t say I’ve thrown too many dog birthday parties, but for this special pup I jumped at the chance to make a cake he and I could both enjoy. We ate too much and spoiled our lunches.


INGREDIENTS:

For the base…

  • 1 cup raw walnuts
  • 1 cup medjool dates, pitted
  • 1 tsp pink mountain salt

For the frosting…

  • 2 cups raw cashews, soaked 1 hour
  • 1/4 cup organic maple syrup
  • 1/4 cup coconut oil, melted
  • 1 tbsp organic vanilla extract
  • Juice of 1 lemon
  • Dash of cold water, as needed

For the topping…

  • 1-2 cups fresh fruit topping of your choice! I used organic strawberries and blueberries.

DIRECTIONS:

  1. Line the base and sides of a round cake or pie pan with plastic wrap.
  2. In a high-speed food processor or blender combine walnuts, dates and salt.
  3. Press mixture firmly down into bottom of pan with fork to form even crust.
  4. Set pan aside in freezer for now and allow for crust to set.
  5. Drain cashews.
  6. Blend together cashews, maple syrup, coconut oil, vanilla, lemon juice and cold water.
  7. Remove pan from freezer. Spoon frosting into pan and spread over crust in an even layer.
  8. Place pan back in freezer and leave overnight.
  9. Remove pan in morning. Lift edges of plastic wrap up to pop cake out of pan. Carefully plate and let thaw in refrigerator at least 1 hour.
  10. Add fresh fruit immediately before serving. Slice. Enjoy!

Makes approximately 6-8 servings.

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Raw Chocolate Salted Caramel Tarts

Post by Alexandra Courts

Got some unused mason jars kicking around your kitchen? Of course you do! Everybody does! Pop the lids off and follow this recipe to achieve greatness.


INGREDIENTS:

  • 2 cups dates, soaked
  • 2 cups raw cashews, soaked
  • 1 cup raw walnut pieces
  • 1 cup light coconut milk (canned)
  • 3/4 cup raw cacao powder
  • 3/4 cup raw blue agave
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup coconut oil
  • Sea salt, to taste

DIRECTIONS:

FOR THE SALTED CARAMEL BASE…

  1. Blend together 1/2 cup raw cacao powder, dates, walnuts and shredded coconut together until combined.
  2. Press mixture into base and sides of each mason jar lid, keeping middles low to be filled momentarily. Set aside.

FOR THE NEXT LAYER…

  1. Blend cashews, 1/2 cup agave and coconut milk together until a smooth and creamy consistency is reached.
  2. Spoon filling into the centres of each mason jar lid. Set tarts in freezer while you prepare the next layer! So many layers.

FOR THE RAW CHOCOLATE TOPPING…

  1. Whisk together melted coconut oil, 1/4 cup agave and 1/4 cup raw cacao powder. Cool in fridge for 1 hour, then spoon a dollop onto each tart. Finish with a pinch of salt
  2. Let tarts set in freezer overnight, then thaw at room temperature 1 hour before serving.

Serve chilled. Enjoy! Makes approximately 12 servings.

Raw chocolate almond butter and banana cream cheesecake

Post by Megan Stulberg

(Posted in advance on our Instagram here)

I made this in an attempt to win a boy’s heart. It didn’t work, but at least I fell in love with this pie instead!

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Ingredients:

For the crust…

  • 1 cup pitted dates
  • 1 cup raw walnuts

For the filling…

  • 1 medium banana
  • 2 cups raw cashews, soaked overnight
  • ¼ cup almond butter
  • ¼ cup organic almond milk
  • ¼ cup maple syrup
  • 2 tbsp coconut oil
  • 2 tbsp cacao powder
  • 1 tsp vanilla extract

For the topping…

  • 1 banana (sliced)
  • 2 tbsp raw cacao nibs

Directions:

  1. Process dates and walnuts in a high-speed blender or food processor until thoroughly combined.
  2. Press mixture into a springfoam pan or food storage container lined with plastic wrap. Press mixture down firmly with a fork until tightly packed. Place in freezer to set for 1 hour.
  3. Place all filling ingredients (except cacao powder) in blender and blend until creamy in consistency. Pour half of the filling directly onto crust and smooth out evenly with a spoon. Place in freezer to set.
  4. Add cacao powder and continue blending. Feel free to add more cacao by the tablespoon if you prefer a richer chocolate taste. Pour rest of filling on pie.
  5. Slice banana into thin slices and layer along edge to create a border for presentation. Sprinkle cacao nibs all over.
  6. Let pie sit in freezer overnight.
  7. Remove pie from freezer for 1 hour, then slice. Place slices in fridge and let thaw for an additional hour. Take out immediately before serving.

Makes approximately 8 servings. Serve chilled.

Fried Tofu, Eggplant and Zucchini Sushi Maki

By contributor Megan Stulberg

Two of my favourite things are vegetables and rice, so naturally I love sushi. There are only so many gluten-free/vegan take-out options though (I’m getting sick of cucumber rolls), so I decided to make something more interesting instead.

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Ingredients:

  • 2 cups sushi rice (organic)
  • 4 pieces seaweed
  • 1 standard package firmly-pressed tofu (organic)
  • 1 medium avocado, halved and sliced
  • 1/2 eggplant
  • 1/2 zucchini
  • 1/2 lime, juiced
  • 1/4 cup gluten-free soy sauce
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp nutritional yeast flakes
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • Dash of red-pepper chili flakes
  • Dash of Himalayan pink salt
  • Dash of black pepper

Other supplies you’ll need: One standard bamboo rolling mat + chopsticks.

Directions:

  1. Wash rice in cold water thoroughly. Bring hot water to a boil with the rice already in the pot. Cook covered for 20 minutes until water has been entirely absorbed and rice is sticky in consistency. If the rice is too hard, add water by the teaspoon and continue cooking. Be careful not to add too much water! I did the first time and it got so mushy that I had to start over. Fluff cooked rice with fork and set aside.
  2. Slice tofu into thin strips. Marinate in soy sauce and nutritional yeast for 10 minutes. In medium saucepan, heat a dash of EVOO until it sizzles. Sprinkle tofu with garlic and onion while cooking, and fry tofu until texture is very firm. Set aside.
  3. Cut zucchini and eggplant vertically into very thin, long strips. Pan-fry on medium heat in EVOO and add red pepper flakes, lime juice, salt and pepper. Cook until vegetables have browned, then set aside.
  4. Line your bamboo rolling mat with plastic wrap to avoid making a big mess and place a glass of water next to your work station. Important: Wait for your vegetables and rice to cool, otherwise the rest of this process will be harder than it needs to be!
  5. Lay the rolling mat flat and place a couple spoonfuls of rice onto the middle of the sheet. Wet fingers and pat rice lightly down into a thin even layer. The rice doesn’t have to go right to the edges — basically, try to create a rectangular section of rice within the rectangular piece of seaweed 1/4 inch from the edge.
  6. Align the tofu strips, eggplant, zucchini and avocado into a very thin horizontal line at the bottom of the rice. Be careful not to overfill. I combined all of my ingredients at once but you can do designated avocado rolls, eggplant rolls, and so on if you’d prefer.
  7.  Tightly roll the seaweed sheet from the bottom, using the mat to press it together. Keep going, squeezing the roll to prevent it from falling apart. Dab a bit of water on the edge of the seaweed to seal it.
  8. Use a sharp knife to slice the roll into bite-size pieces. Wet the knife between cuts to keep it clean. Important: Having trouble doing this right? Use this easy guide here to help.
  9. Keep rolling! Make as much as you’d like and get creative with your fillings.

Serve with gluten-free soy sauce and eat with chopsticks.

Makes approximately 4 rolls (2 servings).

Raw Carrot Spice Cupcakes with Cashew Icing

By Megan Stulberg

I made these babies for Christmas dinner a few weeks ago! I prepared a feast: lentil shepherd’s pie with creamy potato mash, my signature chunky mushroom gravy, and an oven-roasted vegetable dish with eggplant, zucchini, butternut squash and red pepper. After all that and a ton of red wine, these were the perfect thing to end the night with.

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Ingredients…

For the cake:

  • 3 large carrots, shredded
  • 1 cup pitted medjool dates
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup raw walnuts
  • 1/4 cup water
  • 2 tbsp vanilla extract
  • 1 tbsp cinnamon
  • 1/2 tbsp nutmeg
  • 1/2 tbsp ginger

For the icing:

  • 2 cups raw cashews, soaked overnight + drained
  • 1/4 cup coconut milk (solidified)
  • 2 tbsp fresh lemon juice
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla extract

Directions…

  1. Combine all icing ingredients in high-speed blender until extremely smooth and lump-free in consistency. Place in bowl and leave in fridge for 1 hour to set.
  2. Combine all cake ingredients in food processor (use blender otherwise) until thoroughly combined. If using blender, you will need to add more water and the mixture will take longer to set.
  3. Line a standard cupcake sheet with plastic wrap. Spoon cake batter into each cup, then use back of spoon to compact the mixture and keep it held together. Set in fridge to set for 2 hours.
  4. Remove icing from fridge and stir. Carefully remove cakes from sheet. Spoon a dollop of icing onto the middle of each cake. Warning: the coconut milk causes the icing to keep moist in consistency, so it will spill over the sides if too much icing is used.
  5. Top each cake with walnut pieces and a sprinkle of cinnamon, if desired.

Makes 10 mini cakes. Serve chilled.

Tempeh & Kimchi Tacos

By contributor Megan Stulberg

Considering the frequency at which I eat them, tacos really should classify as their own food group.

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Ingredients:

  • 6 soft corn tortillas
  • 1 250g package tempeh (I used red pepper flavour)
  • 1/4 white onion, finely chopped
  • 1 cup raw spinach
  • 1 cup cremini mushrooms, sliced
  • 1 cup raw kimchi
  • 1 cup alfalfa sprouts
  • 4 tbsp gluten-free soy sauce
  • 2 tbsp EVOO
  • 2 tbsp nutritional yeast

Directions:

  1. Wash all vegetables and dry thoroughly.
  2. Slice tempeh into thin strips. Combine soy sauce and nutritional yeast in a small bowl, then marinate tempeh strips in mixture for 10 minutes.
  3. Lightly oil a medium saucepan. On high heat, fry tempeh until golden brown on both sides. Set aside.
  4. In same saucepan, cook onions until translucent. Add mushrooms and sauté.
  5. Fill tortillas with tempeh and mushrooms, then top with kimchi, spinach and sprouts.

Serve immediately. Makes 2 servings (3 tacos each).

Creamy Zucchini Noodle Pad Thai: raw, vegan, gluten-free, dairy-free, sugar-free, soy-free

By Megan Stulberg

I’m a sucker for pad thai. Always have been, always will be! Here’s a recipe for a raw pad thai dish that’s vegan-friendly and much healthier than its calorie-loaded counterpart.

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CREAMY ZUCCHINI NOODLE RAW PAD THAI

Ingredients:

  • 2 medium zucchini, either finely hand-sliced or spiralized
  • 2 medium carrots, chopped
  • 1/4 medium cabbage, chopped
  • 1 standard avocado, ripe
  • 1 handful raw cashews
  • 1 handful raw pumpkin seeds
  • 1 handful raw sesame seeds
  • Dash of raw Himalayan salt

For the dressing: 

  • 3 tbsp raw almond butter
  • 1-2 cloves garlic
  • 2 tbsp fresh lemon juice
  • 1 tbsp maple syrup or sweetener of your choice 1911826_10153909187275133_1590683635_n

Directions: 

1)  Create zucchini “noodles” by using a spiralizer or simply hand-slicing finely into long thin pieces. Prep all vegetables and toss in a large bowl to combine.

2) Whisk raw almond butter, garlic, lemon and maple syrup together in a bowl. If desired, add water until desired thickness is reached. Pour dressing over combined vegetables.

3) Top with seeds and nuts.

Serves 1-2. Enjoy! This dish is light, refreshing, and perfect for Summer.