Wednesday, September 30, 2009

Animal Veggie Addicts --- Introducing: Horse, the adorable Guinea Pig


Addicted to Veggies is so honored to feature such a beautiful photograph, from an individual who's talents we admire greatly. Kawia hails from Saxony Germany, and is an avid photographer who showcases her beautiful images on her livejournal, which she is always updating with new and exciting visual treats.

Featured in this lovely photograph is Kaiwia's own Guinea Pig, Horse. Horse is a very personable and curious Guinea Pig. 100% vegetarian, she enjoys munching on raw fruits and veggies, fresh greens and seeds (including hay), and loves Romaine Lettuce for a snack. A very kind, obedient, and gentle pet, Horse will often utter intelligent sounds such as soft rumbles when she's pleased and high pitched squeaks when she is afraid. It's obvious in this picture that she is very loved and well taken care of, a good representation of the happy healthy animal community we love to see.

Addicted to Veggies is very excited to have Horse as the newest member of our campaign!
If you have a furry, feathered, scaly, or "other" animal friend that would like to be a part of the Addicted to Veggies campaign please email us your photos. Try to include a fruit of vegetable in the picture, as well as a little bit of information along with the photo, i.e.; animal's name, favorite fruit or veggie, and a fun fact, tid-bit, or story.
We look forward to featuring a new animal every week in our upcoming special "Animal Veggie Addicts" section.

Tuesday, September 29, 2009

"Milk" Chocolate Dip


Here's a simple little treat, easy to make, easy to eat, and easy to share...if you've made enough. I've enjoyed this more than once for breakfast, paired with Apples and Bananas, and I've also added this dip to smoothies - yum! If you're really naughty you could even enjoy this "on" someone...but I'll just stop there.

"Milk" Chocolate Dip 
In food processor:
1/2 C raw Cashews
3 tsp Carob Powder
2 tsp Vanilla

4 or 5 Medjool dates (pitted and soaked)
Dash of sea salt
1/4 to 1/2 C water (add it very slowly, in small portions, as you might not want to use it all)

Process until very smooth.

xoxo,
Sarahfae - AtV

Sunday, September 27, 2009

Macadamia Cheeze

...I'm beginning to see a reoccurring theme in my kitchen.
In spite of my lactose intolerance, as well as the personal decision to eliminate all animal products from my diet - I still miss cheese. Thus my quest to create the perfect "cheeze" in my own kitchen.
There are a lot of good fakers out there. A lot of "over the counter" raw/vegan cheeze products that contain aged or fermented nuts and sometimes foreign ingredients that I don't even know how to pronounce. Or you can brave the bulk of online recipes, the ones that take three four weeks to make, and in the end you could end up with a moldy rancid pile of stinky ground nuts. (I'm still shy about fermentation - can you tell?)
My take on all of this is simple.
Keep it easy, keep it local.
And don't be afraid to splurge for a good nut every once in a while.


So yesterday I finally took the bag of macadamia nuts from my refrigerator and tried one. I don't think I've ever eaten a raw macadamia nut before then.
Wow.
Creamy.
I didn't waste anytime, due to my hunger pangs...and this is what happened.
Mac Cheeze
 Into the food processor:
1 C raw Macadamia nuts
1 tsp Apple Cider Vinegar
1 tsp Lemon Juice
3 tsp water
4 or 5 (heaping) tsp of Sour Kream & Onion dry mix
Sea Salt to taste

Process until the mixture begins to ball up in your food processor. Stop to scrape down the sides of the food processor as you go. Roll the mac-cheeze into a ball and flatten into a thick chubby round. 
Now here's the difficult part...
Share this! 
If you don't share this cheeze with someone you will run the risk of eating it (all of it) by yourself - and let me tell you that the potential to do this (once you have a taste) is totally there. It's scary how simple and good this is. 
I'm telling you - I'm frightened!

xoxo,
Sarahfae - AtV

Thursday, September 24, 2009

Cheezy Balls...

How can I even move on from that ridiculous title? I think I may have called a few people by that description more than once...
But this post isn't about name-calling, it's about a scrumptious, simple and exciting treat that YOU can whip up in your own kitchen! With or without a dehydrator.
Now please brace yourself because this post contains an extreme over-use of the word "balls"...
Cheezy Balls
This is just too simple.
Step 1.
Make a couple batches of Zucchini Monsterella Cheeze
Roll the Cheeze into bite sized balls
Step 2.
Place the balls (a few at a time) in an air tight container with a good amount of one of the following:
Shake the container until the balls are evenly coated!
Step 3.
Proceed with one of the following drying methods:
Dehydrator: Place the coated Cheezy balls in a dehydrator for about thirst minutes - or until the outer coating has dried to a crisp. Remove and re-coat the cheezy balls with the dry cheeze powder.
Conventional Oven: Set oven  at it's lowest heat (leaving the oven door cracked open), place balls onto a parchment lined baking sheet and leave them in the oven with the oven door cracked open for roughly one hour, or until the outer coating has dried to a crisp. Remove and re-coat with cheeze powder.
Either of the above methods will keep the Cheezy balls from getting moist and soggy - skip step three if you plan on eating them right away.

Yay Cheezy balls!


The End.

xoxo,
Sarahfae - AtV

AtV Interview vol.1 - Elmer the Dog



The following is an interview with Elmer – the furry “little boy” of a Northern California household. This Interview was conducted in the backyard of his family’s home, on a lovely sunny afternoon.

AtV:
The word about town is that you’re an official “puppy for veggies” – can you confirm/deny this?

Elmer:
*stares up at nothing --- to the right*

AtV:
I see. How do you feel about doing this interview while sitting next to a Zucchini that’s bigger than you are?

Elmer:
*sniffs his lower region, then sniffs zucchini*

AtV:
Interesting.
Your family tells us that you, as well as your sister Lucy love to eat raw Carrots for a treat. Would you say that Carrots are one of your favorite foods?


At this point the interview is interrupted by Lucy, Elmer’s sister. Upon hearing the word “carrot” they (Elmer and Lucy) both erupt into a frenzy of jumping and licking the interviewer and each other.

AtV:
Wow! It’s so refreshing to see such enthusiasm for a vegetable.
I actually just so happen to have a few baby carrots in my pocket, would you both like one?

Elmer/Lucy:
*wagging tails in sync – sitting instantly*

AtV:
*gives Elmer and Lucy each a baby carrot*
I’m not sure if you two already knew this, but carrots aren't just a great way to get your vitamin C, but they’re also packed with Carotene, a vitamin that our body converts into vitamin A --- a very important source for building a strong immune system, keeping your cell membranes healthy and in turn making them a more powerful force with which to fight disease causing microorganisms.
It’s so great to know that the food we love is working for us, isn’t it?

Elmer/Lucy:
*still eating carrots*

AtV:
Oh, and don’t forget:
Just like any other healthy food that you love to eat, it’s possible to overdose on Carrots. Your body isn’t always able to properly break down and digest the nutrients of a wonderful vegetable like Carrots if you’ve eaten too much. That’s when your skin can begin to take on a lovely shade of orange.
All things in moderation, right?

Elmer/Lucy:
*finish eating carrots and run to their water bowl for a drink*

AtV:
What an awesome reminder! You two are some keen little pups.
By drinking a healthy amount of fresh water every day you’re doing so much for yourself. That water not only carries the nutrients of your food throughout your body, it can also work as a way to curb those annoying little in-between meal (or treat) hunger cravings. All the while we’re keeping our skin (and fur) shiny, our liver happy, and our circulatory system in proper working order.

Elmer:
*begins to chase Lucy around the yard*

AtV:
Great example of a healthy circulatory system!

Elmer:
*still chasing Lucy*

AtV:
Well, I have to thank you for this educational experience, Elmer. I’ve really learned a lot in viewing the exciting life of a health conscious puppy such as you – and Lucy too!
Thanks so much for your time today. Can AtV count on your support as we begin to build our Campaign for Veggies?

Elmer:
*licks lower region then proceeds to jumps up and lick interviewers face*

AtV:
I’ll take that as a yes.


If you or someone you know would like to be interviewed by Addicted to Veggies, OR would like to share a personal veggie/fruit related testimonial please contact us via email, or for more information read our full Mission Statement.

Sources:

Tuesday, September 22, 2009

Meet: Addicted to Veggies


Hi! My name is Sarahfaé

(I generally don't make a habit of eating my veggies in creepy bathrooms, contrary to this photo)

I live in a little house with a big kitchen on the beautiful coast of Northern California, with my Husband, my two feisty kitties, and two veggie loving pups!

Lucy and Elmer - favorite veggies: Carrots and Zucchini

When I’m not wearing an apron and traipsing around my kitchen you might find me:
Watching a Buster Keaton film.
Daydreaming about building a Model Railroad in my back yard (I’m a Foamer!)
Playing my guitar or piano and pretending I’m a rock-star.
Reading one of my many vintage Harlequin Romance Novels (did I just admit that?).
Doing just about any kind of outdoor activity: Running, Hiking, Badminton..you name it!
…but all of that is sort of secondary to my love, obsession if you will for all things fruit and veggie.

(To learn even more about Me hop on over to Hungry Vegan Traveler and check out my guest post/interview).

Or you can read 7 silly things about me over here (scroll down to the end of post).

- This is a No Animal Product Zone -
I have an interesting relationship with the food I eat, mainly because it’s predominantly raw, and always plant based. I guess you could call me a veggie-holic (fruit included in that title).
Oh yeah, I should also add that this is a Gluten Free zone as well!

My love of veggies (over the recent two years) has really begun to take on a life of its own. More often than not you’ll find me out-and-about, in the grocery store, in a coffee shop, at a party --- always talking enthusiastically about “new ways to eat your fruit and veggies!”
While some of the food I make seems really strange to non raw vegans, this is truly what motivates me! Because my goal with Addicted to Veggies is to inspire people of all diets and lifestyles to simply: Eat more fruits and veggies.


Raw Vegan Food can find it's way into ANYones meal...
And just because my recipes leave out certain ingredients doesn't mean you can't get creative and add your own favorite foods to them. 
My recipe motto will always be: "There are no rules, only suggestions!" I'm not gonna tell you how to eat here, but I might try to make you drool a little bit.

At the moment, here’s what you’re gonna see on this blog:


Recipes that call for at least:
• A Food Processor
• A Sharp Knife
• A good cutting board
• At the very most you may find a recipe that calls for a dehydrator. Currently I’m focusing on recipes that can offer “no dehydrator” substitutes, such as a conventional oven set at it's lowest heat with the door cracked open.
---
Lots and lots of FREE recipes: Some inspired by talented food bloggers, some from my collection of Vintage Cookbooks, some from the ridiculous amount of Food Network that I watch, and some from the depths of my over active imagination.
---
Recipes that include simple ingredients you should be able to find fairly easily in your own neighborhood grocery stores. And if any of these ingredients are not easily accessible then I will always do my best to offer substitute options. If you have further questions regarding substitute options for a specific recipe then please leave a comment on that specific recipe entry and I will answer as soon as possible!
---
AtV Staple Recipes: A staple recipe is one that you'll want to bookmark, because you will most certainly be seeing it as a reoccurring ingredient in future AtV recipe posts. A couple notes about staple recipes: 
I'm a big advocate for making your own condiments from scratch. This way you get to see everything that goes into your food, and really there's nothing more rewarding than looking at a plate packed full of tasty goodness and knowing that you made absolutely everything in front of you. 
I also what you guys to know how much of a huge influence my taste buds have on the food I make. This revolves around the fact that I won't settle for anything that doesn't fool me into thinking that I'm eating the real thing. I don't like bland 
---

AtV Favorites: These are simply that. Some of my favorite personal recipes, and what I often eat a lot of. When I'm not making new recipes.
---

• The “Weekly Veggie” Project (this type of post is currently on hiatus): In which I take at least one veggie/fruit each week and make a whole bunch of fun recipes revolving around it. Throughout the week you will only see recipes revolving around the highlighted "Weekly Veggie", complete with photos and recipe steps.

CONTACTING AtV/Sarahfae:
Write me a letter, send me some fabric to use in a photo backdrop, or even an apron (I can always use more!) - either way I want to hear from you!
Addicted to Veggies
PO Box 6627
Eureka CA 95501

Email: addicted to veggies at yahoo dot com

One final note –
I love meeting new people! If you have questions, ideas, or an inspiring story related to fruit and/or vegetables I’d love to hear from you. Food connects all of us in such a tasty way, and I really hope that through my love of the food I can connect with you.

xoxo,
Sarahfae - AtV

Thursday, September 17, 2009

Fusion Tostada

I don't really know what to call this...
"Lunch in a hurry?"
"A messy pile"?
"La Chupacabra?"
At first glance this pile of food on my plate reminded me of a Tostada - but in actuality it really doesn't have a whole heck of a lot in common with Mexican cuisine.So let's just call it "The Fusion Tostada"
The Fusion Tostada

You will need a heaping amount of Zucchini Monsterella Cheeze, dehydrated longer than the recipe calls for --- until it's a slightly crispy texture (the above Cheeze was made with Yellow Zucchini - hence the difference in color).
Spread the Zucchini Monsterella Cheeze around your plate.
1 Mashed/creamed Avocado, seasoned with a little sea salt and cracked pepper
Top with chopped: White Onion, Orange bell pepper, Sundried Tomato, Raw Black Olive. Toss the chopped mixture with: Apple Cidar Vin., Extra Virgin Olive Oil, Pureed Medjool Date Sweetener, S&P
It's rrrrrrrreally good.
I swear!
xoxo,
Sarahfae - AtV

Oranges & Vintage Cookbooks

My current FAVORITE food. The Orange.
Stay tuned to see lots of recipes that include this magnificent fruit. It just chimes: "Holidays are coming!"


One of many new and exciting vintage cookbooks that have recently been added to my growing collection. While it may look silly, this book is full of fun inspiring concepts that I'll be sure to note in future recipes (minus the copius amounts of gelatin that a bulk of the recipes call for).
I seriously can't get enough of these relics!
xoxo,
Sarahfae - AtV

Kale Monsterella Flatbread

Kale Monsterella Flatbread
Food you will NEED to prep before hand:
Sunflower Seeds - in a coffee grinder, grind up 3/4 cup
Step 1 (into food processor):
2 C Kale (packed)
2 Circles of EVOO
1/2 C Goldend Flaxseed meal
--- Pulse above ingedients in foor processor, until Kale brakes down to a smaller amount. Set aside in a mixing bowl.
Step 2 (into food processor):
1 C Pumpkin seeds
3-4 tsp Onion Powder
3/4 C Ground Sunflower Seeds
1/2 C Nut.yeast (optional - but makes a big difference)
Sea Salt to taste
--- Process well. Combine ingedients in mixing bowl, mix well with your hands!
Spread evenly on dehydrator sheets, quarter of an inch in thickness, and dehydrate for roughly 5-6 hours, checking periodically to make sure that the bread is still moist and flexible - you don't want crakers!

On the Sangwich in ABOVE picture:
Mashed Avocado seasoned w/ S&P
Chopped: White Onion, Orange bell pepper, Sundried Tomato, Raw Black Olive
Mixed with:
Apple Cidar Vin., Extra Virgin Olive Oil, Pureed Medjool Date Sweetener, S&P
xoxo,
Sarahfae - Atv

Kreme Broolay!

Kreme Broolay (!!!)
This Recipe makes about enough for two modest portions.
For the Kreme:
3/4 C Cashews
1 tsp Apple Cidar Vinegar
7-9 Medjool Dates (pitted & soaked for 15 minutes)
2 tsp Vanilla
Pinch of Salt
1/2 Water (or Almond millk)
Place the above ingredients in food processor and blend for about five minutes (maybe a bit more) until mixture is whipped and creamy. Scraping down the sides of processor as you go.
Broolay Topping:
In a small bowl mix:
2 tsp of the Kreme mixture
2 tsp Date Sweetener (or sweetener of your choice)
Mix!
Spread thinly on a teleflex sheet, or parchment paper --- don't forget to take into consideration that the topping should match the dimensions of the inside of the Ramekin, or whatever dish you choose to serve the Kreme Broolay in.
Once the topping has been evenly spread on the dehydrator sheet, lightly sprinkle Cinnamon on top.
Dehydrate for roughly 14 hours.
When the Topping is done it will seem to still be very very pliable - and this may lead you to think: "Hey, that Sarahfae lied to me - this isn't done!", but I promise you that it is done!
Place the topping in the refrigerator immediately, and as it cools it hardens into a crisp candy-like topping. YUM!
Once your topping has hardened dish up the Kreme, place the Broolay on top, and eat it with someone you love!
xoxo,
Sarahfae - AtV

Flax&Sunny Parm Coated Tomato

I should preface this with the fact that I've never actually tried, or even seen (in person) an actual fried green tomato.
Something I whipped up really quickly when I went home for lunch today. As always, the super supportive, non-vegan hubby "oooh'd" and "aaah'd" at my plate when I brought it out the the patio where he sat waiting.
A recent post over at Fat Free Vegan got me thinking about a raw version of the fried green tomato. This is probably the easiest and most taste-satisfying snack, and I would think and hope that just about anyone who's a fan of the tomato would be willing to try it - raw or not.
I'd like to make a more fancy, slightly more complicated version of this - but for now this works as a perfect, quick and easy meal for one.
Flax&Sunny Parm Coated Tomato
One Tomato, sliced into half in think rounds
Gently push/wipe the seeds away from the tomato
Use either a paper towel, or clean cloth and gently pat the tomato slice so as to remove moisture - do not press or squeeze it though - you want a good, firm, stable tomato slice, and a little bit of moisture is okay - just not a sopping wet tomato.
In a small bowl combine:
3 tbsp Golden flaxseed meal
S&P
Mix well.
Set an individual slice of tomato on top of dry mixture - shake the bowl around so the dry ingredients coat the sides of the tomato.
Use a fork to turn the tomato over and coat the other side.
Top with dried or fresh Basil.
Plate with avocado, and eat immediately!
Yum!
xoxo,
Sarahfae Atv

Granny Apple Cookies

I've had four Granny Apples in my hanging kitchen basket for some time, and I knew I needed to do something with them before they went bad...
So I decided dehydrating them would be the best idea, mainly because I wouldn't have to worry about eating them up right away. But then I thought a little bit longer about it...why not turn them into fancy dehydrated apple cookies?
So that's what I did...
But you totally don't have to dehydrate them if you don't want to --- I only did for a longer shelf life.
I guess they're not really like a cookie, but in my opinion the flavor rivals any cookie I've ever had.
And they're super simple too!
First you take your Granny Apples and slice them into quarter inch thick discs - removing the seeds as you go.
Then you make this:
Walnut-Cinnamon-Coconut batter
1 c raw Walnuts, Pecans or Almonds(soak almonds overnight)
1 c shredded Coconut
1 Tbsp (heaping) Nutritional yeast
1-2 tsp (heaping) Ground Flaxseed meal
2 tsp Cinnamon
1-2 Cups (packed) Medjool Dates
Pulse in food processor until evenly chopped/mixed. Spoon onto Granny Apple disks and press down firmly with the back of the spoon or a fork.
Eat right then and there, or for a longer shelf life dehydrate for 24 hours.


xoxo,
Sarahfae - AtV

Tease

Key-Lime Macaroons
Stay tuned for the recipe...

Wednesday, September 16, 2009

A Green & Purple Monster

...that you can eat. 
And it's really simple - a re-run meal of sorts:

Oat Groats (soaked overnight)
Purple Cabbage, chopped
Purple Bell Pepper (or green) chopped
Tomato (seeded, and chopped)
White Onion, chopped
Left over shredded Carrot
Topped with the Avocado mixture from my Deviled Cucumber recipe
And don't forget the Zucchini Monsterella Cheeze

xoxo,
Sarahfae - AtV

Yesterday's Dinner

Top of photo: a Rainbow Chopped Salad - minus the Romaine lettuce and avocado, plus fresh peas
Top Right: Sliced tomatoes, drizzled with Sour Kream & Onion Dip, and Zucchini-Monsterella Cheeze
Bottom Left: Sunflower-Parm coated Avocado fries 
xoxo,
Sarahfae - AtV

Sour Kream & Onion Dip


This recipe is very simple, and one of my new favorite Summer time dips! After munching on my Sour Kream & Onion Cashews practically non stop over the last few weeks I thought to myself:
"Gosh this Sour Kream & Onion flavor is SO yummy! I should just turn it into a dip too!"
So...I did. And it's really good. My only *warning* about this dip is that you should be sure to pair it something very mild in flavor. Otherwise you end up missing out on the sour kream and onion flavor, and you really don't want to do that!
In the above pic I tried out the dip with carrot, cucumber, and fresh green beans. The green beans were a really bad idea because they already had enough "bite" on their own - drowning out the flavor of the dip, the carrot was okay, but all in all the cucumber seemed to be the winning combination. I would imagine that Broccoli or Cauliflower would work well with this dip too. Later on I paired the dip with fresh slices of Tomato and it was AWESOME. I recommend that you try this first with either tomatoes and/or cucumbers.

Sour Kream & Onion Dip
First make one batch of the dry ingredients from this post.
In Food Processor:
1 C Raw Cashews
*Dry Ingredients from Sour Kream & Onion Cashew post
2 cap-fulls Apple Cider Vinegar
Pinch of dried Parsley
Dash of Braggs Liquid Aminos (optional)
1 C water
Process for 3-5 minutes.
Cashews will thicken with the longer that you process, and it will also thicken more after being refrigerated.


 xoxo,
Sarahfae - AtV

Cheeze & Mustard Lettuce Wraps

 
I have to preface this first meal with a little story.
 
Cheese and Honey Mustard.
While this might seem like an odd pair to some, before I went vegan (LONG before going raw/vegan) one of my favorite snacks was cheese and honey mustard. While this may sound gross to me now (and maybe to you too), I still remember the wonderful flavor combination of the sharp cheddar cheese and tangy-sweet honey mustard. So naturally, upon creating the amazing shredded Zucchini Monsterella Cheeze it wasn't very long until my thoughts wandered to the concept of a raw/vegan version of my once favorite snack. I decided to pair the mustard and cheeze with sliced avocado, in a lettuce wrap. The results? My taste buds were VERY pleasantly surprised! I have found the most wonderful substitute for Honey Mustard and Cheese, and I can honestly say that I'll be enjoying this yummy snack for years to come, when a cooked-food craving weasels it's way into my tummy (and head) I'll turn to this wonderful snack and be perfectly satisfied.

 
Two or three Leaves of Romaine (or any big happy leafy lettuce)
Spread shredded Zucchini Monsterella Cheeze in a layer on the lettuce leaf
Drizzle Sweet Mustard over Cheeze: 2 tbsp Mustard, 1-2 tbsp of any liquid sweetener of your liking. Mix well
Top with Sliced Avocado
 
xoxo, 
Sarahfae - AtV

Rainbow Chopped Salad

Rainbow Chopped Salad, with hummus vinaigrette
Super easy, super colorful, and really tasty! I could eat this for breakfast lunch and dinner (for at least a week) and not get tired of it.
All you do is chop the following ingredients very well, and mix them in a bowl (dressing recipe to follow):

Carrot (shredded or chopped)
Purple Bell Pepper (chopped)
Red Cabbage (chopped)
Romaine (finley chopped)
Onion (chopped)
Tomato (chopped)
Celery (chopped)
Fresh corn (can use frozen if you don't mind that it's not 100% raw)
Avocado (chopped)

Simple Hummus Dressing:
2 or 3 heaping Tbsp of No chickpea hummus
2 Tbsp Water
2 Tbsp extra virgin olive oil
1 Tsp apple Cidar vin.
A pinch or 2 of Onion powder
1 (heaping) Tbsp Nut.yeast
Sea Salt to taste


Put the above in a sealed air tight container and shake it! Dance around your kitchen! Shake it to Metro Station!
Okay, here's the difficult part:
Pour the dressing over the salad, toss it evenly, and top with Sunflower Parm.


Eat with a friend, or better yet, eat it with a friend outside in the sunshine paired with a glass of sun tea. 
xoxo, 
Sarahfae - AtV

Raw Vegan Shredded Cheesy Zucchini

AtV Shredded Cheesy Zucchini
For the record, I've been making a habit of quadrupling this recipe because it's that good.
Step 1.
2 Large Zucchini - peeled and shredded // Equaling roughly 4 cups packed
2 Tbsp Canola or Safflower Oil
1 Tbsp Lemon Juice
1 tsp Mellow White Miso paste (optional)
1 tsp Nutritional yeast
1 tsp Onion powder
1/2 tsp Sea Salt
Mix well. 
-
Step 2.
Proceed with one of the following warming methods:
Dehydrator: Evenly spread your shredded zucchini mixture onto your dehydrator sheet and proceed to let it dry for roughly 3 hours. Do not over dehydrate - you do NOT want the Zucchini to be crunchy. Your goal texture should be about two or three notches above crunchy --- stil somewhat tender.
Conventional Oven: On a parchment lined baking sheet evenly spread your shredded zucchini mixuture - proceed to place baking sheet (with zucchini) into your oven set at its lowest heat - leaving the oven door cracked open. Proceed to warm/dry your zucchini for roughly 2 hours. You do NOT want the Zucchini to be crunchy. Your goal texture should be about two or three notches above crunchy --- stil somewhat tender.
The tenderness of the warmed and slightly dry Zucchini ensures a sort of "melt-in-your-mouth" texture, perrrrfect for creating a cheesy-like feel and taste to whatever you pair it with.
---
Something magical happens when you dehydrate this magnificent veggie. Seriously. 
Enjoy it on top of your favorite bread or cracker - or even make a pizza with it. You won't be disappointed!

xoxo,
Sarahfae - AtV

Super Hero Bars!

 
Grapes, Home-made Almond Milk, and "Super Hero Breakfast Bars" with "Anytime Strawberry Spread"
For those of you who don't know how to make your own home made Almond Milk, relax, it's SO easy!

Home-made Almond Milk: 
In Blender place: 
1 & 1/2 C Almonds (that have been soaked overnight and skins removed) 
4 C Water 
2 to 3 tsp Dates Blend for about 20 seconds. 
Stop. 
Blend again. 
Stop. 
Blend again. 
Stop. 
This ensures that all of the Almonds are touched. Pour contents of blender through cheese cloth or fine mesh strainer. Repeat this three times to ensure that as much of the Almond pulp has been filtered out. Set the Almond pulp aside, or freeze it (you're gonna want to use it soon! I promise!).  Chill, and serve in a fancy glass!  Best if enjoyed with a friend. 

 
Super Hero Bars:

Step 1.
Set the following aside in a large mixing bowl:
3 Med. Zucchini (Shredded)
2 Med. Carrot (Shredded)
2 Apples (Shredded)
2 C soaked Walnuts
1 Avocado (chopped)
1 Lg Banana (Mashed)
Toss above ingredients in large mixing bowl. Transfer into food processor, in batches (because there's so much). Pulse 10 to 15 times until thoroughly and finely chopped. Place back into large mixing bowl and set aside.
Step 2.
Add to large mixing bowl (that contains the above aforementioned ingredients:
1 C Golden Flaxseed meal
1 C Finely shredded Coconut
2 tbsp Lemon Juice
3 tbsp Vanilla
1 tsp Sea Salt 
1/2 cup Grade B Maple Syrup//or//Raw Organic Honey
3 to 4 tbsp Nut.yeast
1/4 C Maple Syrup
1/2 *Re-hydrated Strawberries (*dehydrated Strawberries that have been soaked for 15 minutes in warm water)
1 tsp Cinnamon
1/2 C Whole raw Sunflower seeds

Mix very well
Step 3.
1 and 1/2 C Medjool Dates (soaked in warm water for about 15 minutes, pits removed)
1/4 cup of soaking water
Dash of cinnamon
Dash of Sea Salt
A Pinch of nut.yeast
1 tsp Lucuma powder (optional, but awesome)
Blend all of the above very well in food processor and add to the mixing bowl containing the mountain of other ingredients from Step 1 and 2.
Mix everything REALLY evenly --- for this an electric hand mixer is helpful.
Spread evenly on dehydrator sheets, about 1/2 inch in thickness.
Dehydrate for roughly 9 hours, or until chewy (not crunchy) texture is obtained. Be sure to keep refriderated!
The above recipe makes roughly 19 bars.

The dimensions for each bar are:
1/2" thickness
2" width
5" length .
Anytime Strawberry Spread
This yields a lot, so be prepared to either share, or freeze some for later.
In food processor place:
23 to 25 Fresh Strawberries (mixed sizes!)
7 tbsp softened Coconut Oil  (I know, I know, that's a lot!)
4- 5 Medjool Dates
Process very well, until creamy.


Helpful hint:
To soften Coconut oil I fill up my kitchen sink with warm water ahead of time and place the entire jar of Coconut oil in the sink. I'll let it sit for about 10 to 15 minutes, and *poof!* It's no longer a solid block of oil, but a nice warm liquid that easily spoon-able. 
xoxo,
Sarahfae - AtV

Tease...

Homemade ice cream - without an ice cream maker
Strwaberries
Candied Pecans & Walnuts
I promise to elaborate on this one very soon...for now I'm just gonna have to tease. 
xoxo, 
Sarahfae - AtV

A Simple Snack

 
Celery
Home-made Almond Butter, sweetened with Dates and Cinnamon
Spiral Cut Carrot
A dash of Sea Salt for the finish
 
xoxo,
Sarahfae - AtV

Brown "Rice" Salad

It's so simple, but SO good. I eat this very often for a quick lunch. Something about the celery makes this dish magical to me - but I love celery. If you don't like celery you could just omit it, or sub with green bell peppers instead. This makes about enough for two servings.

Oat Groat or mock Brown "Rice" Summer Salad:

1 Cup Oat Groats - soaked overnight
1stalk of chopped Celery
1 quarter of a Med sized Red Cabbage, thinly sliced and chopped
1 Small Tomato sliced thinly and chopped - tossed in a bowl with sea salt and fresh cracked black pepper
Two Avocados cubed
Toss above ingredients together in a bowl.
Add One Tbsp Extra Virgin Olive Oil, One Tbsp Apple Cidar vinegar, One Tbsp Grade B Maple Syrup//or//Raw Organic Honey//or//Date Paste, Sea Salt to taste, and a dash of Pepper. Top with Sunflower-parm.
Mix well. 
Eat!

This should keep in your fridge for about day. If you keep the ingredients separate and make this upon craving it then of course the shelf life is much longer. 
I plan on traveling with this meal readily available. I'll have all of the ingredients pre-chopped with the exception of the avocado, and I'll have a nice vinaigrette pre made and ready to pour on top. 


xoxo, 
Sarahfae - AtV

Sour Kream & Onion Cashews

I think I've created THE BEST snack ever - at least to me.
Since I came up with this simple flavor-packed snack I've felt SO much more secure in my ability to stick with raw food...all because of a little nut, and some spices.
If you're like me, and love salty foods, and battle the urge to pick up a bag of potato chips in your weak moments, you HAVE to give this recipe a try! If you're not the "sour cream and onion" kinda gal/guy then sit tight - I'll be coming up with a barbeque and cheezey version of these very soon.


Sour Kream and Onion Cashews 
4 C Raw Cashews --- set aside


Wet Mix:
4 Tbsp Medjool Date paste //or// 3 Tbsp Coconut Nectar
2 Tbsp Apple Cidar Vinegar

2 Tbsp Extra Virgin Olive Oil
- In a bowl combine Dates/Sweetener, Vinegar and Oil. Mix well.

Add the wet mixture to your Cashews and mix evenly throughout.

Dry Mix:
4 tsp Onion powder
2 tsp Dillweed
1/2 tsp Garlic Powder
1 tsp Green Bellpepper powder - can sub w/ Paprika
1 tbsp dried ground Chives
Seat Salt and Pepper to taste
In a bowl combine the above dry ingredients and sift/mix well - then transfer dry mix into nut grinder and grind into a fine powder (this step is optional)

Mix dry ingredients evenly throughout moistened Cashews.
Spread Cashews on telexflex dehydrator sheets and dehydrate for 2 hours - until crunchy. Store in air tight container in the fridge for maximum freshness.
As tempted as you might be to eat them all at once I'd advise against it, or you'll end up with an upset tummy.
Carry a baggy of them in your purse or back pocket for light snacking in between meals.
 
Sister Quote [upon tasting them]:
"Mmmm! It tastes buttery!"

xoxo,

Deviled Cucumbers

Deviled Cucumbers  
This recipe makes what I think is good enough for one - so you'd better double (or triple) it if you're planning on sharing

Step 1:

1 Avocado mashed really well
3 Tbsp White Onion - very finely chopped
1 tsp - maybe a bit more Apple Cider Vinegar (I go heavy on the vinegar because I love it)
2-3 Pureed Medjool Dates (or liquid sweetener of your choice)
1/2 to 1 Tsp Mustard
Sea Salt to Taste - maybe a couple good dashes.

Mix Really well - taste it just to tease yourself. I could've easily just eaten the Avocado mixture alone --- it was SO good.

Step 2:
One Large Cucumber.
Peel your Large Cucumber
Slice Cucumber in half  lengthwise, remove the Cucumber seeds with a spoon or mellon baller.
Set the Seeds aside for a salad --- don't throw them away, they're still perfectly yummy!
Cut the Cucumber boats into One inch sections.
Spoon the Avocado Mixture onto the Cucumber rounds, and top with Paprika and a touch of Nutritional Yeast.

xoxo,

Marinated Stuffed Eggplant

Lets start with the most important thing first...
Savory Almond Cheeze
1 c Soaked Almonds [skins removed]
1 Tbsp Lemon Juice

1 tsp Apple Cider Vinegar
2 tsp Nut.yeast
1/2 tsp Red Pepper Flakes
1 tsp Paprika
1 tsp Dulse flakes (optional)
1 tsp Onion Powder
4 - 5 Tbsp EVOO
1 Medjool Date - pits removed

Sea Salt to taste 
Place all of the above ingredients in food processor and blend into a paste.
Form into three small rounds and dehydrate for 6 to 10 hours, flipping the rounds over half way through the dehydrating time.


Marinaded Eggplant:
1 Eggplant - peeled and cut in fours, lengthwise.

Marinade:

1/8 c EVOO
1/4 c Water
1/8 c Balsamic Vinegar or Apple cidar vinegar
Sea Salt to taste
2 Tbsp Nut.yeast
Palm full of dried Parsley
2-3 pinches of dried Thyme

In a large container (with a lid) layer Eggplant, pouring the marinade inbetween each layer.
Seal container tightly and shake gently until all of the Eggplant is evenly coated.
Set in Fridge to marinade anywhere from 2 hours to overnight.
Dehydrate Eggplant 7-10 hours, until desired texture. I like mine a little chewy so I'll let it go the full 10 hours.
xoxo,
Sarahfae - AtV

Mango-Peach-Orange Cobbler

 
Mango/Peach/Orange Cobbler...oh man...
This is very simple, very quick, and beyond amazing!

Cobbler Filling:

5 Peaches - pealed and chopped
3 Large Mangos - pealed
Squeeze the Juice from half of a Large Orange
1 Tbsp Orange Zest

Cobbler Topping:

1 and 3/4 C Cashews
1/2 C Coconut Flour (can sub with finely ground/shredded coconut)
9 Medjool Dates - pitted
3 tsp Vanilla
1/2 tsp Cinnamon
Dash of sea salt

Pulse 10-15 times in processor.

Sprinkle Cobbler Topping over the Mango and Peaches before eating...keep extra Cobbler Topping close by, you might want more before you're finished eating!

Surprise your friends with this desert - I did, and it was a sucess! 
xoxo, Sarahfae - AtV

Pizza Tapenade

Pizza Tapenade...
 
I don't know what to say about this one - other than I feel like a total genius! The recipe was the result of having absolutely no plan what-so-ever...and grabbing all of the ingredients like a maniac, all the while thinking: "Ohhhh, this would taste good with this, and this would taste good with that, and this, and that, and...well, the rest is going down in my personal kitchen hall of fame and my most tasty unplanned endeavor yet.

1/2 C Sun-dried Tomatoes (soaked 15-20 min)
2 Medjool Dates - pitted
1/4 C White Onion
1/2 of a Green Bell Pepper
3 Heaping Tbsp Pesto (any kind as long as it's traditional)
1/4 C Wild Capers (optional)
1/2 C Kalamata Olives - pitted
4 Tbsp Nut.yeast
Sea Salt to taste
1/4 C Extra Virgin Olive Oil

Pulse in food processor 10-15 times - until well chopped but not blended. 
Enjoy on or with just about anything. 
xoxo, 
Sarahfae - AtV

The Ultimate Veggie Burrger

The Ultimate Raw Veggie Burrrger
...this is pretty serious stuff...packed full of a TON of veggies! 
You may have to do this in batches in your food processor, mainly because it makes a VERY large batch. 
3 Carrots
3 limbs of Celery
- Chop Carrot and Celery very well in food processor, set aside in a bowl.

3 large Kale leaves
1 Large Green Bell Pepper
1 Small Zucchini
1 C Sunflower Seeds
3/4 C Pumpkin Seeds
1/2 C Ground Flax Meal
- Chop all of the above in food processor, place in bowl with Carrot and Celery

1 big handful of Spinach
1/2 C Sundried Tomatoes (soaked for 15-20 minutes)
1 C Dehydrated Criminis (soaked for 5-10 minutes) You can use fresh Criminis instead of dehydrated if you like
3 Medjool Dates - pitts removed
1 C (packed) Alfalfa Sprouts
1/2 White Onion
1 C Nutritional Yeast
1 tsp Sea Salt
1 tsp Cracked Pepper
2 tsp Garlic Powder
2 tsp Dill Weed
1-2 tsp Ground Caraway (optional)

In Food Processor blend the above ingredients well - place in bowl with the rest of the (already processed) ingredients.
Mix together very well (I used a hand mixer to ensure even mixing...because there was a lot!
Form into half inch patties and Dehydrate for 10-15 hours, flipping at the halfway mark.
If you don't want an enourmous batch I'd advise to half this recipe - otherwise you can make the veggie burrrgers and freeze them in batches for future meal planning....that's what I did. 
 
xoxo, 
Sarahfae - AtV

No-bake Carrot Cake

I have never considered myself to be anywhere close to a "baker", and have never been successful in the kitchen when it comes to baking sweets. Even boxed cakes have turned out horrible when in my hands.
But in spite of my fears I took on the idea of a raw Carrot Cake, and pulled out all the stops. 
The results? Well, just wow...
This may look big, but it's actually only about a six inch cake. Perfect size because it's very decadent and rich.
 
Raw Carrot Cake with Vanilla/Coconut Frosting 
Step 1.
4 C shredded Carrot - chop/mince your shredded Carrot (you can do this by hand or in a food processor)
1 C finely ground Sunflower Seeds //or// 1 C Coconut Flour

Place your Minced Carrot and Ground Nuts aside in a large mixing bowl and move on to the next step. 
Step 2.

In a food proccessor place:
5 Medjool dates - soaked in warm water for 10 minutes to soften, pitts removed.
 1 C dried shredded Coconut
1/4 C  Coconut Crystals (also known as Coconut Palm Sugar)
2 tsp All Spice
1 tsp Nutmeg
2 to 3 tsp Cinnamon
Dash of salt
- Blend/Chop all of the above ingredients very well in the food proccessor. 
- Empty contents of food proccessor into the mixing bowl with the Carrot and ground Sunflower Seeds, folding everything together until evenly mixed.
- Divide cake batter in half and form into equal sized patties, roughly one inch in thickness.
- Place cakes into dehydrator for 5 hours, turn them over and dehydrate for another 5 hours.
- Place the cakes in the fridge over night to chill --- while they are chilling they will firm up perfectly.


-
 Vanilla-Coconut Frosting
2 C raw cashews
5 Medjool dates (pitted)
4 Tbsp Coconut Butter - melted
2 tsp Lemon juice
1/4 Coconut Nectar
3 tsp Vanilla
Dash of salt
3/4 C water 
Blend well in food proccessor (for roughly 3 to 5 minutes) until mixture is thick and creamy!
 
xoxo,
Sarahfae - AtV

Nut-free Cheeze Powders

Here's three very user friendly Nut-Free Cheeze powders. All with a distinct flavor, and a world of possibility. Make them all, and keep them in your fridge or freezer to keep them fresh and extend their shelf life.

Clockwise from top:

Flax Cheddar-cheeze 
This tastes JUST like a ground up cheeze-it! 1/2 c Flaxseed Meal
1 tsp Onion Powder
1 tsp Paprika
3 tsp Nut.yeast
1 tsp dehydrated Red Bell Pepper (can substitute with an extra dash of paprika and an itty bitty pinch of steevia)
Dash of sea salt
Place the above ingredients into coffee grinder and grind evenly.
---
Pumpkin Parm-cheeze
1 c Raw Pumpkin Seeds
2-3 tsp Nut.yeast
- sea salt to taste
Place all of the above ingredients into coffee grinder and grind evenly
---
Sunflower Parm-cheeze 1 c Raw Sunflower Seeds
2-3 tsp Nutritional yeast
Itty bitty pinch of Steevia (optional)
Sea salt to taste
Place all of the above ingredients into coffee grinder and grind evenly


xoxo,
Sarahfae - AtV

Stacked Veggie-nut Burger

 
Stacked Veggie-nut Burger
A layer of Red bell pepper, 
A layer of Avocado, 
Home-made raw Veggie/nut Burger from this post - just shape the mixture into a burger and double the dehydrating time
Dehydrated Criminis - rehydrated/soaked in a little warm water,Apple Cidar Vinegar, 1 Pureed Medjool Date or liquid sweetener of your choice

xoxo,
Sarahfae - AtV