raw vegan

All posts tagged raw vegan

Zenergy Food Truck – South Fl’s Raw Vegan Food Truck!

Published August 29, 2012 by Vegan Derby Cat Party

One day a couple of months ago, I was coming out of yoga, and much to my surprise, there was a raw, vegan food truck setup in the parking lot! I was far too deep in post yoga mode to consider eating anything, but took a business card and then began tracking their whereabouts on twitter.

They tend to hang out a lot in the Fort Lauderdale area, which really works out for me. I finally got to meet up with them about a month ago, before running up to Wellington to go meet some sphynx and devon rex kitties. This particular day they were parked in front of the Merriwheather Resort (by the Ritz) on A1A, south of Sunrise.

They could not have been more awesome, and saved us a breakfast zento box to try, as well as gave us some “Happy Hippy” (contains bee pollen!) smoothies to start our day off right.

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Above, I forget what they were called (power balls?), but they were yum, cream of flax (which had a lot of cinnamon, so I fed it to Thomas. I think too much cinnamon gives me a headache?), and a baked mini carrot cake.

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Our nice green, spirulina filled smoothies that matched our shirts. Yes, Thomas and I have a habit of matching without meaning to.

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Our kitten to be, Ganon (pictured at 6 weeks) who is now ready to be neutered and will be home shortly. He’s also getting a brother, as of last Friday who won’t be home until October, but I’m sure you’ll be seeing plenty of pix of him in the time to come. 🙂

A few weeks ago, I picked up 3 Zento dinner boxes for Thomas, Bobby & I, and decided to throw it into one post so you could get an idea of what they offer. She tossed in a bag of yummy kale chips for us too.

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Unfortunately, The delicious Thai coconut soup got into all the compartments of the boxes in transport. We all attempted to pour it out of our respective desserts. It did make a nice addition to the veggie sushi, though! 🙂

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Although it may seem like Zenergy uses lots of plastic, they actually use plant based, compostable containers, as they have a deep interest in health and well being. You can read all about them and their moving story at zenergytruck.com.

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Raw Apple Pie #2

Published August 28, 2012 by Vegan Derby Cat Party

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Well, it had been far too long since I posted about and ate Raw Apple Pie #1, so I decided to remedy that. Here’s a slightly modified version using some substitutions like prunes and unrefined coconut oil, which made this crust smell heavenly. And P.S.- You don’t have to use buckwheat groats. You can use all almonds, or a combination of almonds and walnuts would probably be delicious! Hmm… Sounds like a good idea for Raw Apple Pie #3! 🙂

Raw Apple Pie #2

1 c. buckwheat groats
1/2 c. raw almonds
5 prunes
3 tbsp. of raisins
2 tsp. unrefined coconut oil
2 tbsp. raw agave
2 tsp. cinnamon
pinch of nutmeg
pinch of allspice
pinch of ground ginger
small of sea salt

1 apple, cut into chunks
2 ripe bananas, broken in half or quartered
3 tbsp. raisins
2 tsp. of cinnamon

1 apple, thinly sliced for topping

Directions:

1. Add buckwheat groats and almonds to a food processor and grind down to a sandy texture. Add prunes, raisins, oil, agave and spices, and pulse until well combined. Press firmly into a pie plate with a rubber spatula.

2. Add apple, bananas, raisins and cinnamon to processor and blend until smooth. Scrape out with spatula and spread onto crust.

3. Arrange apple slices in a pinwheel pattern to completely cover pie. (I start on the outside and work my way in!) Sprinkle with cinnamon and cover tightly with plastic wrap.

This slices up best when left to set in the fridge overnight!

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Spicy Kale Salad with Raw Ginger Miso Dressing

Published August 27, 2012 by Vegan Derby Cat Party

I’m writing this to you as I sit and eat out of the giant bowl pictured above. I had a tremendously large bunch of kale that I rinsed, cut up, and left to dry this morning. The challenge was finding a suitable dressing for it. Grocery trips were definitely off limits as tropical storm/hurricane Isaac has still been sending us squalls all day, and I’ve been catching up on laundry and watching the True Blood finale.

My first thought was doing something like this avocado miso dressing, but alas, neither of my avocados were ripe yet. So I threw one in a bag with my ripening bananas, and moved on. Then I found this recipe. If you read it through, you’ll see that it makes 3-5 times the amount called for, so I decided to scale it way down, change the proportions, ditch the tamari, sub seeds for tahini, and use the baby bowl of my food processor to get the job done. What you get is just enough dressing for a light coating. If you want this to be well dressed, you’ll probably want to use a heavier hand with everything depending on your amount of kale. While sometimes I DO use a tiny bit of leftover dressings, mostly they just end up sitting in the back of the fridge until I remember to throw them out weeks later. And who wants to waste good ingredients?

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Raw Miso Ginger Dressing
Makes scant 1/2 cup

1/4 c. of seeds (I used about 2/3 sesame seeds* and 1/3 pumpkin seeds)
2 tbsp. white miso
1 tbsp. lemon juice
1 tbsp. raw agave
1/2 tbsp. of prepared minced ginger
+/- 1/4 c. filtered water (start with this amount and add more by the tbsp. if necessary)

Directions:

Add all ingredients to a small food processor, food processor fitted with a smaller bowl, or high speed blender, and blend until well combined. There will still be texture to your dressing.

OR

For smoother dressing, process or blend seeds first and add all other ingredients. Blend until smooth and well combined.

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Spicy Miso Ginger Kale Salad
Serves 1-2 as main, 3-4 as a side

1 Recipe for Miso Ginger Dressing, above

1  large bunch of chopped kale
3-4 medium carrots, shredded by my food processor (you’re going to dirty it anyway, and it makes this take all of 15 seconds!)

Seasonings to taste:

shake of dulse
fresh ground black pepper (I used a few grinds of smoked)
pinch of cayenne
raw pumpkin seeds
pine nuts

Directions:

Toss everything in a very large bowl until well coated. Allow to sit and wilt, if desired or serve immediately.

Impression:

I decided to go the spicy route since *the sesame seeds I used were saved from the bottom of two bags of kale chips I had eaten this week. So they were already flavored with chile lime and barbeque, respectively. I debated about throwing in a clove of raw garlic or onion to give it a little bite, but ended up going the spice route and I think it was best. No lingering garlic breath! ; )

This was a bit of a departure for me as I usually combine sweet ingredients like raisins or apples into my salad, but this hearty, spicy salad made for a really delicious and filling main! Enjoy!

Cafe 118 – Winter Park, Fl

Published March 12, 2012 by Vegan Derby Cat Party

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Next on the list of our surprisingly fabulous long weekend of vegan eats in Orlando is our dinner at Cafe 118. Once I found out that this restaurant was started up by Matthew Kenney (of Pure Food & Wine in NYC, and author several raw books) I was beyond excited. It’s located in the picturesque downtown Winter Park area right along with all the other fine dining.

We drove past a Shipyard Brew Pub on the way here, so knowing we were going to be doing some serious beer tasting after this, we kept our meals fairly light. Thomas is pretty sure he’s allergic to cashews now too, so the waitress was great about going over the menu with him.

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I ordered the Mexican Chopped Salad, that came with sweet corn, avocado, chili chips, and “queso blanco” which was absolutely fantastic. A little on the small side for a meal, but listed under salads with the smaller price tag of $13.

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Thomas had the entrée Taco Salad, only without the cashew based sour cream. This was outstanding, and was even better than my salad. The portion size here was also much better at $17. Although some of the ingredients were similar to mine, it had more veggies, raw “refried beans” and a couple of sauces drizzled over it, including a delicious mole sauce.

Impression:

This place is fantastic! Most raw organic places tend to be slow and pricey, but their service was comparatively fast, about that of a regular restaurant. For the quality of the food and location, I thought the price point was pretty fair, though clearly not in my budget for an all the time eatery. Regardless, if they weren’t closed on Sunday, I would have made it a point to come back and try more. I will definitely be back.

Cafe 118 is located at 153 E Morse Blvd, Winter Park, Fl 32789. 407-389-2233. Open Mon 11.30am-5pm (no dinner), Tue-Thur 11.30am-9pm, Fri & Sat 11.30am-10pm, closed Sun.

Carrot Juice in the Vitamix Blender

Published March 1, 2012 by Vegan Derby Cat Party

I had been really wanting to try out a raw carrot cake recipe (post to follow) and needed to come up with either 2 cups of shredded carrots or carrot juice pulp. I decided I might as well go with the juice & pulp, since I’d have 2 things to show for my efforts. Since I was using a cheesecloth to strain, I worked in 2 batches. I was able to use some of the 1st batch of juice for the 2nd batch’s wetting agent, resulting in a total of 1 cup of added filtered water to the recipe, and nice potent juice. It took 2 pounds of carrots to get 2 cups of very dense, dry pulp. I had about 28? ounces of juice that I went on to use as a base to make a nice green juice.

Carrot Juice in the Vitamix

2 lbs carrots, scrubbed and cut into 1-2″ pieces
1 cup of filtered water

Directions:

1. Add half of the carrots and 1 cup of water to the vitamix. Slowly bring the blender up to full speed, using the tamper to push carrots down, as necessary. When fully blended strain using a cheesecloth over a sieve (as pictured) or with a nut milk bag.

2. Add remaining carrots to blender with 1 cup of carrot juice. Blend & strain. Enjoy!

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(Raw) Vegan Milkshakes

Published February 19, 2012 by Vegan Derby Cat Party

Today we had a classic lunch of burgers and shakes, just done a little different. The burgers were simple enough… Gardein patties on sprouted grain bread with ketchup, mustard, and pickle relish. For dessert, we had these luscious vanilla milkshakes. (I was out greens, so no green smoothies today!) The little flecks of flax seed are reminiscent of vanilla bean. You can make these raw by using raw nut milk! You can customize these however you like by adding fruit, raw cacao, peanut butter, etc. 🙂

(Raw) Vegan Milkshakes
2-4 servings

2 large ripe bananas, frozen
3 c. of non-dairy milk
1 tbsp. vanilla extract
2 tbsp. ground flax seed, optional
2 handfuls of ice cubes
pinch of cinnamon, optional
squirt of raw agave, optional

Directions:

Add all ingredients to a blender and blend until smooth. Adjust ice, milk or agave if necessary.

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Juice Pulp Crackers – mini batch trial

Published February 14, 2012 by Vegan Derby Cat Party

After my green juice experiment, I had about a half a cup of juice pulp left behind. It wasn’t much, but I thought it might be fun to try a mini batch of juice pulp crackers in my toaster oven. I used the same blog post Jenna did as a guide!

Juice Pulp Crackers – Mini batch

~1/2 c. juice pulp
2 tbsp. ground flax seed
1 tbsp. nutrtional yeast
1/4 tsp. garlic powder
1/2 tsp. dehydrated minced onion
1/4 tsp. cumin
1 pinch of salt
1 grind of pepper
1 tsp. of water

Directions: 

1. Turn toaster oven to warm or lowest heat setting. Put juice pulp in a medium sized bowl and add all other ingredients. Mix thoroughly with a fork, until completely combined.

2. Spread into one layer into a 8×8″ baking dish using a small rubber spatula to make it even.

3. Bake for 1 hour with toaster oven ajar. Carefully flip and bake for 20-30 more minutes, or until completely dry.

Result:  These came out great! They reminded me of some kind of commercial veggie crackers I ate years ago. I ate some with avocado salsa, and plain. They were almost better plain because they were so flavorful, and even though avocado salsa makes everything amazing, it completely masked the taste.

These were also one more point for me buying a juicer & dehydrator. Though I’d just get a cheapy dehydrator, because the reviews on amazon don’t seem too bad for this model, and others have been recommending this guy for a juicer. Though, I’m thinking his half the price brother will do the job nicely. Thoughts? I have time to decide. I promised I wouldn’t buy more kitchen stuff until Seattle! (maybe!)

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Raw Taquitos / Raw Taco Meat

Published February 13, 2012 by Vegan Derby Cat Party

I had seen raw tacos popping up all over the place lately ( here & here ) and decided to make my own attempt at nut/seed based raw taco meat. I used collard leaves to roll them up into cute little taquitos, but you can also use romaine leaves to eat these as raw tacos.

Raw Taquitos
3-4 servings

1 bunch of collard leaves, cut down the middle, rib removed

3/4 c. raw walnuts, soaked for 2+ hours and drained
1/4 c. raw pumpkin seeds, soaked for 2+ hours and drained

2 small carrots, cut into pieces
small shallot or about 1 tbsp. of finely chopped onion
2 sun-dried tomatoes, soaked for 10 minutes and drained

1 tbsp. taco seasoning of your preference, mine is the one from VCF

1 recipe Avocado Salsa, below

Directions:

1. Pulse pumpkin seeds and walnuts in the food processor until you get small crumbles. Scrape out into medium bowl and set aside.

2. Pulse carrots, onion, and sundried tomatoes until finely chopped. And add along with taco seasonings to nut/seed mixture. Use a fork to mix until well combined.

3. Take one half of a collard leaf (inside up) and place about 2 tablespoons each of nut meat and avocado salsa, and roll tightly. (see pix below!)

Avocado Salsa

1 or 2 ripe haas avocado
2 tbsp. of lime juice
1 medium tomato, seeded and chopped finely
2-3 tbsp. of finely chopped white onion
1 minced garlic clove
1 large handful of cilantro, chopped finely
1/4 c. of fresh or frozen corn kernels*, optional
salt & pepper, to taste
cayenne pepper or 1/2 a jalapeño, chopped finely, optional

Directions:

1. Scoop out avocado into a bowl. Add lime juice. Add all other ingredients, and mash to desired consistency. Eat fresh or chill in the fridge to let flavors combine further.

*If using frozen corn kernals, just run them under some warm water in a fine mesh sieve before adding.

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Result:

These were super good and will definitely be added to the regular rotation! We eat that avocado salsa right out of the bowl with a spoon.

Green juice in the Vitamix, my 1st try

Published February 12, 2012 by Vegan Derby Cat Party

Saturday was a very lazy reading and relaxing day for me, and one of the things I did was skim over Crazy Sexy Diet again. I had read it a while back, and that’s what originally got me into drinking green smoothies, so I figured it wouldn’t be a bad idea to take a peek at it again. This time it left me thinking, green juice … hmm…. (& also that I need to exercise, meditate, do yoga, but one thing at a time!) but since the last thing I want to do is go out and buy a juicer, I went to the internet to guide me on how to make green juice with my Vitamix. Watching this video confirmed pretty much what I had figured would be the way to do it. I don’t have a nut milk bag, but I [finally] just purchased a cheesecloth the other day, so I made this little setup.

Cheese cloth spread out over a fine mesh seive over a 4 c. measuring cup.

This actually worked out quite well! I used what I had on hand…

1 c. of water (I used a little more, but could’ve used just 1 cup)
1 small orange, peeled with a little pith left on
3 small carrots, cut into pieces
1 small bunch of celery
1/2 bag of baby spinach
1″ piece of ginger

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Once I got that blended, I then added a small romaine heart that I chopped into pieces first.

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and blended some more…

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Then I poured it into my cheesecloth/seive/measuring cup rig.

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I did it in two parts. Most of it the first time, and then I added the last of it, and squeezed some more. Some of the blended mixture shot out of the cheese cloth, so it was good I was doing it over the seive. This took a while.

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After all this, I ended up with 2 cups of green juice and a cheesecloth full of pulp.

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I rinsed off the seive and put it on top of my glass and ran it through as I poured it in. Just a little more pulp was caught. I took a few sips, and stuck it in the freezer to chill a bit, as it was pretty warm at this point.

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Results:

It wasn’t bad. It was definitely better chilled, but I did add a squirt of raw agave to make it pretty good. It had a strong celery taste, but I got used to it more as I drank it. I definitely felt like I was doing something good for all my little cells. 😉 This method was kind of a pain, but it beats buying a juicer and cleaning all of its many parts every time, at least for me, at least for right now. Hah!

I don’t think I have enough pulp to make much in the way of juice pulp crackers, but I still may try to make a small batch in the toaster oven. I’ll letcha know!

PS– I took all these pictures with my ipad cam, and they came out pretty grainy. Is there a setting I need to change?

Raw Apple Pie #1

Published February 12, 2012 by Vegan Derby Cat Party

I get a little weird about how much nuts are used in raw recipes. Though I didn’t notice any weight gain from eating high raw, I was mindful of this when I selected my recipes. Then I found out about buckwheat groats. Turns out you can use them for crusts instead of nuts! For my 1st raw apple pie attempt, I didn’t exclusively use groats (just in case!), but at least they were only about a third of the bulk of the crust. I used 1 1/4 c. of groats, but 1 c. would have sufficed so that’s what I jotted down below for you. I just didn’t want to have a 1/4 c. laying around. : )

Next I will probably try some kind of raw cacao banana pie!

Raw Apple Pie #1

1 c. buckwheat groats
1/2 c. raw almonds
4 dates
2 tbsp. of raisins
1 tsp. oil, I used light olive oil
1.5 tbsp. raw agave
2 tsp. cinnamon
pinch of nutmeg
pinch of ground cloves
pinch of ground ginger
small pinch of salt

1 apple, cut into chunks
1 ripe banana, broken in half or quartered
2 tbsp. raisins
1 tsp. of cinnamon

1 apple, thinly sliced for topping

Directions:

1. Add buckwheat groats and almonds to a food processor and grind down to a sandy texture. Add dates, raisins, oil, agave and spices, and pulse until well combined. Press firmly into a pie plate with a rubber spatula.

2. Add apple, banana, raisins and cinnamon to processor and blend until smooth. Scrape out with spatula and spread onto crust.

3. Arrange apple slices in a pinwheel pattern to completely cover pie. Sprinkle with cinnamon and cover tightly with plastic wrap.

This slices up best when left to set in the fridge overnight!

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