• Featured PP15 Recipe: Umami Almond, Quinoa, and Sundried Tomato Burgers (vegan, gluten-free, oil-free)

    Featured PP15 Recipe: Umami Almond, Quinoa, and Sundried Tomato Burgers (vegan, gluten-free, oil-free)

    It's been couple of months since I released my Plant-Powered 15 ebook, and I've been getting emails and FB comments from so many of you about the recipes. (Can I pause a moment to thank you for that? I LOVE hearing your recipe feedback, favorites, suggestions, modifications, etc. Very rewarding and inspires my creativity!) There are a few recipes from the PP15 that are getting a LOT of buzz. One of the savory stars are these Umami Sun-Dried Tomato and Almond Burgers. Personally, I also love this recipe. Since it's the season of grilling and picnics and BBQs, I want to share it with all of you! This burger uses raw almonds and pre-cooked quinoa for the base, along with a number of seasonings that ignite that umami essence. Those flavors, along with the richness of the almonds, are what makes these meat-free burgers irresistible! What's that sauce on top, you say? Well, it's a very simple 3-ingredient sauce: tahini, ketchup, and water! I don't have the proportions on hand right now, but just work with it yourself and give ...

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    Vanilla Bean Almond Butter Fudge (vegan, whole foods plant-based, gluten-free)

    I think you've all waited long enough! As promised in my 12 days of Christmas Cookies post, today you can enjoy (and gift) that Vanilla Bean Almond Butter Fudge. Before you scroll down, I must mention that until creating this recipe I'd never made a vegan fudge. :-O "Dreena, that's crazy-talk!", you say. I know! My sweet tooth is lecturing me. While I've always loved sweets, fudge has never been on my recipe radar. I love the idea of fudge - something dense and sweetly-satisfying - but it's always been too sweet. You know what I mean? Too sugary, gritty, and sickly and yet not a lot of flavor. Almost makes that sweet tooth hurt! So, I didn't have much interest in creating fudge recipes. Until now. I was thinking about the frostings for my raw brownies and raw chai squares. With a few switch ups, I knew I could create a dense, sweet fudge-like square. Like fudge, but using whole-foods ingredients and healthier, lesser processed sweeteners. I wanted some beautiful images of this healthy fudge, and Emma of Coconut and Berries was kind enough ...

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    Vegan Pumpkin Muffins (with chocolate chips!)

    Welcome December! Any other moms feeling just a little overwhelmed? It's not even shopping for the kids, right? It's all the other stuff that comes with being a mom and the holidays. Cue: bake sales and craft fairs and field trips and projects and concerts and gingerbread houses and school parties and activity parties and decorating and secret santas and... etc etc. Run-on sentence fully intentional. Whew. This fall has been particularly busy for our family. Busier than any other year. So, I'm further behind this December than any other year! No decorations up, no lights, no tree, have some of my gifts but overall - not ready. Plus, our 4-year old has had a witch of a cold this past two weeks. Not sure if it was one cold that morphed into some awful beastly secondary life of the first, or two separate viruses. I always found the start of four-year preschool and kindergarten hit our kiddos' immune systems the hardest. She sure had a tough run these past couple of weeks. Where was I going ...

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Rawesome Nut Dip

Photo Credit: alive magazine
Recipe from eat, drink & be vegan.
wheat-free, gluten-free, soy-free, oil-free


Made entirely with raw ingredients, this dip will knock your socks off. It’s a snap to prepare and is perfect for summer picnics, to nibble with raw veggies, or as a spread on crackers and breads.

1/2 cup raw almonds
1/2 cup raw pistachios
1/4 cup raw walnuts
1/4 cup raw pine nuts (or more walnuts or other nuts like cashews)
1/2 cup red or orange bell pepper, chopped
3 tbsp freshly squeezed lemon juice
1 very small clove garlic, sliced, or to taste
1/2 tsp sea salt
Freshly ground black pepper to taste
4 to 6 tbsp water
1/2 cup fresh basil leaves
1 to 1 1/2 tsp fresh thyme leaves
In a food processor, combine nuts, bell pepper, lemon juice, garlic, salt, and pepper, and water (starting with 4 tbsp), and purée until fairly smooth, scraping down sides of bowl several times. Add basil and thyme, and purée again until well combined and to desired smoothness. Add more lemon juice to taste and/or water to thin dip if desired. Makes 1 3/4 cups.
Notes:
1) You may change the proportions of nuts in this recipe or substitute with other nuts or seeds. Note that nuts differ in natural sweetness and bitterness: cashews, almonds, and pistachios have sweeter flavors, whereas walnuts and pine nuts have more savory and bitter tones. Since substitutions will affect the overall flavor, you may want to adjust lemon juice or salt to taste.
2) This dip has a slight “cheesy” taste, and is a good cheese replacement, such as a layer for lasagna, filling for ravioli, or sandwich spread. For a cheesier flavor, you can add 1–2 tbsp nutritional yeast, although nutritional yeast may not be considered “raw.”