Raw Vegan Carrot Cake & Cashew Frosting

LOVE THESE! Perfect for fall (or anytime really) and they are soooo yummy! The frosting is definitely different but it goes really well together! I will be making these over and over again!

Carrot Cake:

• 1 cup raw walnuts
• 1 cup medjool dates
• 2 or 2 1/2 cups grated carrot
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 3/4 cup raisins

Cashew Frosting

• 1 cup cashews (soaked for at least an hour)
• 1/3 cup agave
• 1 tsp lemon juice
• enough water to create a frosting texture 

Steps:

• Blend all carrot cake ingredients together in a food processor
• Press ingredients into loaf tins (or muffin or a pan)
• Place in fridge
• Put all cashew frosting ingredients into a food processor and then place on top of cake
• I made 6 cakes in little loaf pans!

Nutritional Facts: (Makes 6)

Per Serving:

Calories: 431

Fat: 22.1 g

Protein: 7.5 g

Carbohydrates: 39 g

Fiber: 4.3 g

ENJOY!!!!

Raw Creamy Cashew Dip

     DO NOT MAKE THIS DIP. YOU WILL AUTOMATICALLY BECOME A DIP CONNOISSEUR AND NOTHING ELSE WILL COMPARE. Just kidding. I just really, really, like this dip. I love this recipe because it is raw vegan, and gives those who do not eat dairy a great option for a creamy dip! I will definitely be making this over and over again!

It goes perfect with veggies, and i'm sure it would taste great in wraps too!

Yep, i'm in love.

Ingredients:

• 3/4 cup cashews
• 1/3 cup water
• 4 tsp lemon juice
• 2 tsp apple cider vinegar 
• 1/2 tsp minced garlic
• 1 tbsp avocado oil (or olive)
• 1/2 tsp dried onion flakes
• 1/4 tsp sea salt
• 2 drops agave or honey
• 1/2 tsp dried dill
• 1/4 tsp dried oregano 
• 1/4 tsp dried basil

Steps:

• Blend all the ingredients together in a food processor, let sit for a few minutes to allow the flavors to blend!
• ENJOY!

Vegan Spaghetti Sauce

Ingredients:

• 1 onion, chopped
• 1 medium carrot, grated
• 2 tbsp avocado oil
• 1/2 tbsp minced garlic
• 28 oz low sodium diced tomatoes
• 1 tsp oregano
• 1 1/2 tbsp basil
• 1/2 tbsp organic no salt seasoning (from costco)
• organic tomato paste (398 mLs from costco)
• 2 tbsp agave

Steps:

• In a large frying pan on medium-low heat, fry the carrots and onion in avocado oil for about 5 minutes.
• Add in the remainder of the ingredients.
• Lower the heat to low and let all the ingredients simmer until thickened, about 30 minutes.
• I used quinoa macaroni for the spaghetti, but quinoa would work great! 

ENJOY!!!

Vegan Quinoa Soup

Ingredients:

• 2 tbsp avocado oil
• 1 cup chopped onion
• 3 bay leaves
• 1/2 tsp sea salt
• 1 tsp black pepper
• 2 tsp garlic powder
• 1/2 tsp ground coriander 
• 3-4 chopped carrots
• 1 chopped parsnip
• 1 32 oz carton vegetable broth
• 2 cups water
• 2/3 cup quinoa
• 1 14 oz can diced tomatoes, or fresh chopped tomatoes

Steps:

• Place oil in a large stockpot and heat over medium heat, and add onion
• Add all remaining ingredients and bring to a boil, then reduce heat and simmer for 1 hour, stirring occasionally
• Serve hot

Nutritional Information (makes 6 servings)

Per 1 serving:

Calories: 119

Fat: 5.1 g

Sodium: 362.2 mg

Carbs: 15.6 g

Protein: 2.7 g

Enjoy! 

Spicy Roasted Chickpeas

Ingredients:

• I can chickpeas, about 19 fl oz (I prefer dried chickpeas I prepare on my own)
• 1 tbsp avocado oil
• 1/4 tsp sea salt
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp cayenne **you can use any spices you like

Steps:

• Preheat oven to 420
• Rinse and dry chickpeas
• In a bowl add oil, sea salt, and spices
• Add the dried chickpeas and mix in bowl
• Place on parchment paper and pop in oven for about 20-25 minutes 

Nutritional Info: (for the whole recipe)

Calories: 621

Fat: 24 g

Cholesterol: 0

Sodium: 1085 mg

Carbs: 81 g

Protein: 22.5

ENJOY!! :)

Chickpea Blondies

     So, we have all seen the black bean brownies on different blogs (which are amazing!), and here is a take on the blondie! Chickpeas are a great source of protein and fibre and are really versatile. Honestly these taste nothing like chickpea (which I suppose is good when baking ;) ), and are delicious! Lately I have been favouring grain free over just gluten free and I think it has been making a difference. So for those of you who are looking into grain free or just looking to eat healthier desserts, this recipe is perfect for you!

Recipe

Ingredients:

• 1 large can of chickpeas
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 cup medjool dates
• 1/3 cup stevia
• 3 tsp vanilla extract
• 1/2 cup almond butter
• 2 large eggs
• 1/2 cup chocolate chips

Steps:

• Preheat oven to 350
• In a food processor, blend all ingredients together to form a paste
• Add in chocolate chips
• Pour batter into a 9" pan, lined with parchment paper
• Bake for 30-35 minutes

Serves 16

Per Serving:

Calories: 162

Fat: 12 g

Carbohydrates: 17 g

Fibre: 3 g

Protein: 5 g

Enjoy! In my personal opinion these taste best when cooled! :)

Cream of Broccoli Soup & Mediterranean Arugula Salad

     Arugula is a nutrient rich vegetable that is high in antioxidants, Vitamin C, Vitamin A, and Vitamin K. It is a good source of minerals such as iron, calcium, potassium, manganese, and phosphorus. Coupled with Broccoli Soup, this meal is easy, healthy, and great for bone health and the immune system! This recipe is gluten free, dairy free, and vegetarian.

Recipe

Cream of Broccoli Soup

Ingredients:

• 2 tbsp avocado oil (or olive oil)
• 1 clove garlic, chopped
• 1 small onion, chopped
• 1-1/2 lb fresh broccoli
• 1 tsp sea salt
• 1/4 tsp pepper
• 2 cups almond milk
• 2 cups low-sodium chicken stock or vegetable stock

Steps:

• In a large stockpot, heat oil over medium heat and saute onion and garlic until onion is translucent.
• Chop broccoli and rinse.
• Add stock, pepper, sea salt and broccoli and bring to a boil.
• Reduce heat and simmer for approximately 30 minutes, or until broccoli is tender.
• Let soup cool until lukewarm, the place in blender or food processor and blend until it forms a puree.
• Add almond milk, and heat soup over medium heat, stirring constantly.
• Serve hot.
• Optional: If you prefer chunks of broccoli in your soup, take out about a cup or broccoli one it has simmered for 30 minutes. Add it back in chopped when you add the milk.

Serves 4
Calories: 190
Fat: 8 g
Saturated Fat: 1.5 g
Carbohydrate: 22 g
Protein: 11 g
Fibre: 5 g
Sodium: 367 mg
Cholesterol: 5 mg

Mediterranean Arugula Salad

Ingredients:

• 2 tbsp olive oil
• 1 tbsp water
• 1/2 tsp dried oregano
• black pepper, to taste
• 1 tsp garlic powder
• 1 tsp honey
• 5 cups arugula lettuce
• 1 15 oz can chickpeas (garbanzo beans)
• 1 7 oz jar red peppers, drained, roasted
• 2 chopped roma tomatoes

Steps:

• In a large bowl, mix together olive oil, water, oregano, pepper, garlic, and honey
• Add arugula and gently toss.
• Add in chickpeas, and tomato
• Optional: Personally I do not eat lemon, however you can add a 1/4 cup fresh lemon juice if you would like.

Serves: 4
Calories: 209
Fat: 9 g
Saturated Fat: 1 g
Carbohydrate: 27 g
Protein: 7 g
Fibre: 6 g
Sodium: 608 mg
Cholesterol: 0 mg

Enjoy!