Vegan MoFo #6: Sesame Pumpkin Seed Spread

Here's a quick and easy treat to get you through the end of the week.  In keeping with the Fall spirit of my Vegan MoFo theme I've whipped up a batch of Sesame Pumpkin Seed Spread.  You'll need a food processor for this recipe.

Sesame Pumpkin Seed Spread

1 cup pumpkin seeds (soaked)
1 tablespoon miso
1 tablespoon tahini
1 tablespoon sesame oil
1 teaspoon agave
1/8 teaspoon sea salt
1/8 teaspoon paprika
3 tablespoons water

Blend all ingredients in food processor until smooth.

This spread was especially delicious with my Carrot Flax Crackers, which I have to make more of today because they're already GONE.  It would also be perfect with veggie sticks, on a salad, as a sandwich spread, or wrapped up in a collard leaf. 

My weekend starts today, so I'll be able to catch up on some of the MoFo action.  I feel like I've missed out on a lot of the MoFo fun the past few days.  Oh well, I only have somewhere around 2,100 posts to peruse so far. MoFo party on my laptop today!

Vegan MoFo #5: Carrot Flax Crackers

Hello!  Here's an easy mid-week recipe that takes 5 minutes to put together, then it's off to the dehydrator for an overnight stay.  You'll wake up tomorrow with crispy, flavorful, fall-inspired crackers. 

 

Carrot Flax Crackers

2 cups flax seeds
1 cup carrot pulp (from making juice)
2 cups water
1 teaspoon salt

Mix together, spread on a teflex dehydrator sheet making about a 12-14 inch square.  Dehydrate for about 24 hours.

These are so simple and one of my favorite crackers right now.  Enjoy them with seed cheese, hummus, soup, or as they are for snacking. 

Happy Wednesday and day 5 of the Vegan Month of Food!

Vegan MoFo #4: Lunchbox

Hello, Tuesday, I'm glad you're here.   Monday was a little too busy, if you ask me.  My lunch, however, was awesome.  It included a hearty salad with avo, honeycrisp apples, pecans, nutritional yeast, hemp seeds, and greens.  My Fall Spice Porridge was a nice afternoon snack. 

I hope your week is off to a great start!

Vegan MoFo #3: Fall Spice Porridge

Hello, MoFo Day #3!  Today's treat is a make-ahead porridge that features chia, pumpkin seeds, and pumpkin pie spice.  Yum, three of my favorite ingredients.  Fall Spice Porridge is a filling breakfast treat, or if you're like me, perfect to pack in your lunchbox for an afternoon snack. 

Fall Spice Porridge

1 cup oats
1/2 cup chia seeds
1/2 cup pumpkin seeds
1 teaspoon pumpkin pie spice
pinch of sea salt

Mix dry ingredients together in a bowl.  In another bowl combine:

1 1/2 cups almond milk
1/2 cup carrot juice
3 tablespoons agave
1 teaspoon vanilla

Stir the wet ingredients into the dry ingredients.  Let sit for 5 minutes and stir again.  Refrigerate for at least 2 hours before eating.  I usually let mine set up overnight then pack it in to-go containers.

Packed up and ready for work lunches!  Have a great Monday.

Vegan Mofo #2: Pumpkin Pie Parfait

All I can say about my first day of Vegan MoFo is WOW.  Holy delicious vegan overload.  I'm loving it!  How I wish I could look at every single MoFo blog post.

Today's MoFo post is a Pumpkin Pie Parfait! The big secret is that there's no pumpkin in this recipe. But I promise your taste buds will never know the difference. 

 

You'll need a high speed blender and food processor for this recipe.

First make the Vanilla Cream:

1 cup cashews
1/4 cup agave
1 teaspoon vanilla
1 teaspoon maca
1 tablespoon coconut oil (melted)
1/2 cup almond milk
pinch of sea salt

Blend all ingredients together until smooth and creamy.  Take out 1/2 of the cream (about 3/4 cup) and set aside.  To the remaining vanilla cream in the blender, add:

1 teaspoon coconut oil (melted)
1/2 cup carrot juice
1 teaspoon pumpkin pie spice

This makes the Pumpkin Cream.  Set aside.

In a food processor, make the Cinnamon Pecan Crumble:

1 cup pecans
2 tablespoons agave
1 teaspoon cinnamon
1/8 teaspoon sea salt

Pulse in food processor until it's combined and makes a fine crumble.

Time to put it all together.  In two small parfait glasses layer starting with:
1/3 of the Cinnamon Pecan Crumble
Vanilla Cream
1/3 of the Cinnamon Pecan Crumble
Pumpkin Cream

Put in the freezer to set for 1 hour.  Top with the remaining Cinnamon Pecan Crumble then refrigerate until ready to serve. 

I hope this satisfies your Fall sweet tooth!  And have a great Sunday.

Vegan MoFo #1: Maple Pear Spice Cookies

Yay, Vegan Month Of Food is here! Portland is overcast, chilly, and Autumnal feeling so I thought I'd share a sweet treat, warm from the dehydrator.  I also just happened to pick up some beautiful, local, organic pears yesterday that are ripe and juicy and ready to be used.  You'll need a food processor and a dehydrator for this recipe.

First, make the cookie dough:

1 cup cashews
1 cup walnuts
1/4 cup maple syrup
1/4 teaspoon salt
1 teaspoon vanilla
1 teaspoon pumpkin pie spice

Blend in food processor until completely combined and forms into a ball.  Scoop by the tablespoon onto a teflex dehydrator tray.  Form into round balls then use your fingers to make a well in the center of each cookie.  Moisten your fingers with cold water to help keep the dough from sticking to you.

Then the pear filling:

1 cup finely diced pear
3 tablespoons maple syrup
pinch of cinnamon
pinch of sea salt

Fill each cookie with about 3/4 tablespoon pear filling. 

Dehydrate overnight.  I set my dehydrator at 115 degrees and took them out after about 20 hours.  They're delicious warm from the dehydrator or will store well in an airtight container for a few days.  My boyfriend says they're perfect with a cup of coffee for breakfast. 

I think they're a perfect way to start the first weekend of October.  Have a great Saturday!

Eating Out At Prasad & Preparing For October

Is it Wednesday already? I've been busy getting ready for MoFo and Raw Balance, which both start on Saturday, and I'm uber-excited about both events!  Every day in October I'll be posting about Fall Themed High Raw Vegan Food.  There will be something new and yummy every day starting Saturday.   Think pumpkins & apples & Halloween.  Fun!

In the meantime I thought I'd share some delicious high raw vegan meals we enjoyed recently at Prasad.  Prasad is a cafe in a yoga studio in Portland's Pearl District.  It's a happy, healthy, friendly place that serves fresh vegan food, juices, and smoothies. 

BRAVO BOWL (raw)
yam rice, shredded kale, avocado half, walnut taco crumbles & fresh
tomatoes with a side of jalapeno cashew cheese

GANESH BOWL

bhutanese red rice, kale, curry sauce

TRI-DOSHIC 

carrot, beet, celery, ginger, apple, cilantro

Check out the avocado with the Bravo Bowl!  Drooling yet?  Eating at Prasad has inspired me to make Bowls at home.  Veggies + grains + sauce = a great way to use up left-overs and make tasty meals.  And I can't pass up a juice that includes beets.  I have a weakness for pretty food.  

I hope you're having a lovely week.  The next few days are the calm before the storm around here.  See you for MoFo awesomeness on Saturday morning!!!!