Wow, it has been quite a while since I have posted on this blog. Life has been busy. I am still Vegan (not without a 6-7 month detour due to a health scare, but check out my YouTube channel for that story). I’m not a perfect vegan and am still trying to make the best and most ethical decision. I just wanted to check in and say hello! I will post again later with more updates.
Vegan Cashew Mayonnaise and Sour Cream
I have finally perfected my own vegan cashew mayonnaise and sour cream! Of course you can alter it to your taste. Enjoy!
INGREDIENTS:
– 1 cup cashews
– ¼ cup apple cider vinegar
– ½ + ¼ cup water
– 4 tbsp safflower oil
– 2 tbsp maple syrup
– 1 tsp black pepper, garlic powder
– 1/4 tsp to 1/2 tsp pink himalayan sea salt
DIRECTIONS:
– Add ingredients (except oil) to high spend blender and blend until partially smooth
– Slowly add the oil and blend until smooth and creamy
– Store in a sealed contained in the refrigerator
– Enjoy!
NUTRITION INFO (per serving):
– Serving size: 1 tbsp
– Calories: 25.3
– Total fat: 1.8 g
– Sodium: 17.4 mg
– Potassium: 5.5mg
– Total carbohydrate: 1.7 g
– Dietary fiber: 0.1g
– Sugar: 1.0g
– Protein: 0.7g
– Vitamins and Minerals: Calcium, Copper, Iron, Magnesium, manganese, zinc
Updates!
It has been a little more than a month since my last post. Life has been busy, but I am fairly active on my YouTube channel if you want to check me out there.
I am no longer soy free or gluten free. I do limit my soy intake, but I have decided not to complete eliminate it from my diet. Also, I am not gluten free either anymore since I do not have a gluten intolerance.
I would not consider myself a high raw vegan anymore. I eat primary 50% raw and 50% cooked. The high raw lifestyle was little more tedious/meticulous than I have the time for in my busy lifestyle.
I have also found a meal-planning system that works great for me. Check out my YouTube channel for my Vegan Meal Planning 101 video.
Vegan Journey Updates and 30 Day Raw Vegan Reset
My vegan journey has been going very well. I have had minimal “slip-ups”, simply because I have been eating primarily at home. My husband and I did enjoy Mellow Mushroom Pizza twice this week. I had the new gluten free/vegan pizza crust with red sauce base, green peppers, red peppers, carmelized onions, spinach, and black olives. The first time, I had the pizza with vegan daiya cheese. The second time, I had the same pizza without the vegan daiya cheese. I must say that I no longer enjoy daiya cheese (or any of the vegan cheeses) since I stopped purchasing it. I don’t enjoy the flavor or the creaminess of the cheese. And quite honestly, it is a highly processed food product that I do not want in my body. I have decided to forego vegan meat and cheese substitutes at this point in my vegan journey. The second time, the pizza was much more enjoyable without the daiya cheese. But in all honesty, I feel that I can prepare a much better pizza at home. I will not be having their pizza again. The next time my husband wants food from there, I will enjoy a veggie packed salad instead. However, it is always good to know that Mellow Mushroom is vegan and gluten-free friendly when having to eat out in social situations.
For the past few days, I have been contemplating doing my own 30 day raw vegan reset challenge. I feel that I really need to cleanse my body and reset my taste buds. I also want to experience 30 days of clean-eating in its purest form. I feel that I am pretty knowledgeable about the raw food diet/lifestyle and I don’t need very much guidance. I also have a couple of raw food cook books at home if I want to go gourmet during these 30 days. Although, I will likely keep it very simple. I am still working on a daily meal plan to ensure that the 30 days is as smooth as possible. My meal plan will likely consist of a large smoothie in the morning of breakfast, fruit as a snack, large salad for dinner, and more fruit or cashew cream (my dairy-free yogurt alternate) as a snack. I will continue to only drink water during this time period. I don’t have a juicer, so I may purchase some fresh juices from either Whole Foods or a local company in my city. Once I complete my meal plan and grocery shopping for the first week, I will set the start date and make daily entries with my meal for the day and my progress.
My Oil-Free, Yeast Free, Whole Wheat Pizza Dough
I’ve never been one who enjoys the long rise times of traditional, yeast pizza dough. I prefer meals that are quick and simple to prepare and that go from start to table within 30-45 minutes. This is a crust that I created through experimentation, and I believe that it came out really well! I enjoy it with my homemade pizza sauce and fresh red peppers. Click here for the pizza sauce recipe.
Ingredients:
– 2.5 cups of organic, whole wheat flour (you may need a little bit more if your dough is too sticky)
– 2 tsp baking powder
– 2/3 cup unsweetened, unflavored almond milk
– 1/4 cup of unsweetened applesauce
Directions:
– Place dry ingredients into food process and process for 5-10 seconds to mix ingredients
– Then add all wet ingredients to dry ingredients and process until a ball of dough forms
– If dough is too sticky, add more flour and process
– Sprinkle flour on counter surface and rolling pin and roll dough into desired size crust, roll down edges of crust
– Place dough on pizza stone (pizza pan) and then add tomato sauce and other fresh veggies on dough and bake at 425 F for 15 minutes. If using a pizza stone, preheat your stone as the oven preheats and sprinkle cornstarch on stone just prior to placing dough on stone to prevent sticking.
– NOTE: If using the above dough recipe with my homemade pizza sauce and 1 red pepper, the calorie count is about 185 calories per slice! THAT’S AMAZING AND RIDICULOUSLY GUILT-FREE!
My Raw Cashew Cream
This is a much healthier raw vegan alternative to traditional dairy yogurt. It can also be used in place of dairy cream cheese and highly processed vegan cream cheese on bagels and toast. Try it also as a healthy dip for fruit and as a frosting for your raw and baked treats! It is simple and sweet with only a few ingredients. It will last about 3-4 days in the refrigerator.
Ingredients:
– 1 cup raw cashews
– 2 to 3 pitted dates
– 2/3 cup filtered water
– 1 tsp vanilla extract
Directions:
– Place cashews, dates, and vanilla extract in a high-speed blender (I use a vitamix)
– Pour in water
– Blend until smooth, add more or less water depending on desired consistency
– Store in an airtight container in the refrigerator and Enjoy!
Soy Free and Gluten Free Update
I have decided to not make being gluten free a priority in my lifestyle. I have never had a problem digesting grains. That does not mean that I won’t try gluten free products (that aren’t highly processed) from time to time. It is important to note that since I cook primarily with fresh fruits, vegetables, and legumes, a lot of my meals are naturally gluten free.
As far as soy free, I am still on a journey of eliminating soy-based products, but I do eat Ezekiel bread regularly which does contain sprouted soybeans. Other than the Ezekiel bread, I do not consume any other soy products or derivatives, including tofu. If I can find a soy free alternative to the sprouted grain Ezekiel bread, I will likely be 100% soy free. This lifestyle is much easier when one cooks primarily from scratch at home and does good research before dining out.
My Simple and Nutritious Veggie Pizza
Pizza is one of my favorite meals! I love a great veggie packed pizza. I also love a pizza that is quick and that does not require the long dough rising times. I chose not to add vegan cheese or vegan meat substitute to this pizza because I am trying to steer clear of the processed vegan cheese and meat substitutes in an effort to lead a clean-eating, whole plant-foods based diet. Feel free to substitute any of your favorite veggies!
Ingredients:
Pizza Crust:
– 2 cups of all purpose flour
– 1/4 cup of organic, unrefined coconut oil
– 2/3 cup unsweetened, unflavored almond milk
– 2 tsp baking powder
– Optional seasonings: garlic salt, oregano, basil
Pizza Sauce:
– 2/3 of 15 oz can of tomato sauce
– Garlic salt, onion powder, spicy seasoning blend, dried basil, dried oregano, to taste
Pizza Toppings:
– 1 zucchini, sliced into circles
– 1 red bell pepper, diced
– Other veggie options: spinach, red onion, black olives, broccoli, artichokes, etc.
Directions:
– Preheat your oven to 425 F. If using a pizza stone, preheat your pizza stone as well for 15-20 minutes or according to your stone directions.
– Prepare the vegetables as listed in the ingredients and set aside
– Place all of the crust ingredients into the food processor, starting with the dry ingredients and ending with the wet ingredients, process until a crumbly dough forms
– Remove crumbly dough from the food processor and roll into a ball, knead dough on a floured surface, roll dough with rolling pin into the desired crust thickness, roll edges of crust down
– Place pizza dough on the preheated pizza stone (that has been sprinkled with cornstarch to prevent sticking) or a greased pizza pan
– Top with pizza sauce and veggie toppings
– Bake for 15-20 minutes until crust is golden brown (note that a shorter baking time is needed if using a pizza stone)
– Slice into 6-8 slices, serve immediately, and Enjoy!
Healthy Tip of the Day: Eat your legumes!
In your favorite pasta dishes, try exchanging the pasta for a more nutritious and protein-packed legume. My favorite new meal is my chickpew stew! It’s like spaghetti, but with chickpeas instead of pasta! You’ll save on calories and cost!
My Almost Raw Veggie Spring Rolls
This is one of my new favorite meals. It is simple to prepare, healthy, and delicious!
Ingredients:
– Rice paper/spring paper wrappers
– Mixed veggies cut into thin strips, I used a broccoli slaw mix that contained broccoli, cabbage, and carrots
– 2 tbsp of all natural peanut butter (I used PB2 powdered peanut butter)
– 1 to 3 tsp of seasoned rice vinegar, (I used citrus flavor)
– 1 to 3 tsp of coconut aminos (instead of soy sauce)
– 1 to 3 tsp of siracha chili sauce
Directions:
– To make the peanut sauce, mix the peanut butter, rice vinegar, coconut aminos, and siracha chili sauce, add additional tsp of the liquid seasonings to get the desired flavor
– To assemble your spring rolls:
–Wet the rice paper in lukewarm water for about 5-10 secs
–Place the rice paper on a clean surface and spread your peanut sauce on the paper
–Place the desired amount of vegetables in the rice paper and fold down, tuck in the sides as you’re folding. The edges of the rice paper will stick together.
–Continue making spring rolls until you’ve used all of your sauce, this amount of sauce makes about 5 spring rolls.
–Serve immediately and Enjoy!
TO MAKE THIS 100% RAW: Use a large collard or cabbage leaf to wrap your veggies. To make a super delicious, tangy and creamy ranch sauce, blend/food process 1/2 cup of cashews and 1 to 2 tbsp freshly squeezed lemon juice with fresh or dried chives, parsley, dill, and black pepper to taste. Add water to facilitate blending/processing and to thin sauce to desired consistency.
Fresh From the Garden 