Tuesday, October 27, 2009

Quick and Easy: Blueberry Walnut Date Bars

Things have been busy as usual in the Addicted to Veggies kitchen - and I'm happy to report that I'm still focusing on "Quick and Easy" recipes to share with you all. So with that, I'm excited to share the following recipe.
These bars have become a part of my current breakfast routine (in addition to at least two pieces of fresh fruit, and a big bottle of water), as I run out the door every morning in an attempt to make it to work on time, as well as fully nourished and energized until the next meal. Once you make a batch of these buggers you'll be happy you did, and so will your taste buds.

Blueberry Walnut Date Bars
1 C Medjool Dates (pitted and soaked in warm water for 5 minutes)
1 C dried Blueberries (can sub with any other dried fruit)
1 tsp Cinnamon
1 C Walnuts (or Pecans)
1 C Cashews
1 tsp Vanilla
Pinch of Sea Salt
---
Place the above ingredients in food processor and chop. The Mixture will clump (because there is a lot of it!), as this happens turn mixture over in food processor and chop again. Repeat the following step 3 to 4 times until mixture is evenly mixed and chopped.
Remove mixture from processor and flatten into desired thickness. Cut into desired shape/size (you could have fun with this and use cookie cutters if you have kids).
*Dust/coat lightly with ground Golden Flaxeed (this keeps them from sticking together if you stack them), store in air tight container in the fridge.
Enjoy as in between meal snack, or pair with fresh fruit for a breakfast or lunch on the go!

xoxo,
Sarahfae - AtV

Coming soon...

Raw Dolmas (you will die for)!

Wednesday, October 21, 2009

Animal Veggie Addicts: Oscar the Cat


 
Who can deny the cute cuddly face of a kitty?
Addicted to veggies certainly can't, so we're happy to show off a new "Animal Veggie Addict":
Oscar the kitty.

Oscar is a rescue kitty who hails from Oakland California.
A very happy, healthy, and adventurous kitty, his favorite treats range from corn husks and carrot greens, to basil stalks (personal favorite).
Oscar cares very much for his rescue family, and is very attentive when his family needs extra love or snuggles. He is quick with affection, often times called the "First Responder" when a family member has noticeably had a bad day. This wonderful kitty boasts the perfect components for a healthy, happy, cuddly, ball of love.
Oscar wants everyone to know how important it is to visit your local animal shelter. He and his owner are very big fans of Animal Place, a nonprofit sanctuary for abused and discarded farmed animals, located in Vacaville, California.
Addicted to Veggies is so honored to have Oscar join our Animal Campaign, and we hope to boast pictures of his future adorable adventures!

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 or 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.

Sunday, October 18, 2009

Raw Vegan Butternut Squash Cheese & Mozzarella-Parm Cheese

Aged Butternut-Chedder & Aged Monsterella-Parm Cheeze spread, stuffed in cherry tomatoes.
What? Cheeze? Again?
Yep. I'm obsessed. But in my kitchen I believe that it's a complete and utter crime to not share a good recipe. So dear readers, I am overwhelmingly excited to share with you yet again another tasty comfort food. If you have an upcoming holiday party and don't know what to bring, a simple crudite platter with one or both of these cheeze spreads would be a great hit! I've tested both of these cheezes on my omnivore friend and happily got her honest seal of approval.
Raw Vgean Aged Butternut Chedder Cheese
Step 1
2 & 1/2 c (packed) Butternut Squash shredded
1 tsp Apple Cider Vinegar //or// Lemon juice
2 Tbsp Extra Virgin Olive Oil (optional)
2 Tbsp Nutritional yeast
  • Mix the above ingredients together in a large bowl. 
  • Choose from one of the following Raw Food Warming Methods noted here
  • Proceed to dry the zucchini 3 to 4 hours. Once the Zucchini has finished it's dehydrating time it should amount to about 3/4 to 1 cup (packed).
Step 2:
In food processor combine
1 c of the above mentioned dehydrated butternut squash mixture
1 c Macadamia nuts
1/2 tsp Paprika
1 Tbsp Nutritional yeast
1 tsp Apple Cider Vinegar //or// Lemon Juice
Sea salt to taste (keep in mind that the butternut makes this fairly sweet)
  • Process until mixture forms into a lump, break apart the lump and repeat. 
  • Eventually the lump will shape into a ball and begin to move around the food processor, as this happens the cheeze will start to stick to the sides of the food processor. 
  • Scrape down the sides and repeat three to four times.
  • Shape mixture into desired form and store in an air tight container in your fridge. It should keep for up to a couple of weeks.

 Raw Vegan Aged Mozzarella-Parm Cheese
(this is my personal *new* food fav)
Step 1: 
2 c (packed) Zucchini peeled and shredded
1 tsp Apple Cider Vinegar //or// 1 tsp Lemon Juice
2 Tbsp Extra Virgin Olive Oil (optional)
  • Mix the above ingredients together in a large bowl. 
  • Choose from one of the following Raw Food Warming Methods noted here
  • Proceed to dry the zucchini 3 to 4 hours. Once the Zucchini has finished it's dehydrating time it should amount to about 3/4 to 1 cup (packed).
Step 2:
In food processor combine
3/4 or 1 c of the above mentioned dehydrated Zucchini mixture
3/4 or 1 c Macadamia nuts (depending on amount of Zucchini)
1 tsp Apple Cider Vinegar //or// Lemon Juice
Sea Salt
  • Process until mixture forms into a lump, break apart the lump and repeat. 
  • Eventually the lump will shape into a ball and begin to move around the food processor, as this happens the cheeze will start to stick to the sides of the food processor. 
  • Scrape down the sides and repeat three to four times.
  • Shape mixture into desired form and store in an air tight container in your fridge. It should keep for up to a couple of weeks.
xoxo,

Thursday, October 15, 2009

Ranch dressing --- I hate you, but I miss you too

If you're like me, and at some point in your life stopped eating certain foods foods (due to health, dietary restrictions, or choice)...you know...those naughty foods that called your name in the night like a seductive edible, er...seductress...yeah...
Anyways...
Did someone say Ranch dressing? Yep - that was me, over in the corner, day dreaming about that horrible salad dressing/dip. So if Ranch still has you thinking longingly about it, heaving a big deep sigh, and cursing it's name all at the same time, well this post is for you.
Ranch Dippy!
1 c Cashews
1/4 c Apple Cider Vinegar
3 tsp Onion powder (maybe a pinch or two more)
1 tbsp Dried Chives
1 tsp dried Dillweed
1 tsp dried Parsley
3 tsp minced Dried Green Bell Pepper //or// 1/2 tsp Paprika
1 tsp Nutritional yeast (optional)
1 tsp Sea Salt
1 and 3/4 c Water (maybe a bit more after it's chilled, because it may thicken)
---
Process/Blend for 3 to 5 minutes, until very smooth
 Chill - and enjoy with just about anything!

 ---

Coming soon...
Aged Butternut-Chedder Cheeze 
Stay tuned...



xoxo,
Sarahfae - AtV

Tuesday, October 13, 2009

Creamy "Mashed Potatoes"...sort of...

Things have been really busy in the AtV kitchen. It's exciting! As the holidays are fast approaching my thoughts of course go to comfort food. Oh wait, my thoughts are always on comfort food. It's true, when I'm not munching on leafy greens and gulping down smoothies (I swear I have a well balanced diet!) I'm in my kitchen trying to think of a way to convert a favorite childhood comfort food into a raw/vegan dish. My biggest goal in creating the food I eat is to make it approachable enough so that someone who isn't raw/vegan wouldn't say: "Ewww! What the hoot is that?" but instead say: "Sure I'll try it.......hey, this isn't so bad for weird food...what else do ya got?"

This leads me to my most recent kitchen success story...and something I'll be including in my Thanksgiving dinner this year.

Creamy "Mashed" Parsnip-tatoes
3 Small Parsnips (about 3/4 cup - peeled and chopped)
2 Medium Zucchini (peeled and chopped)
Soak Parsnips & Zucchini in warm water for about a half an hour, drain, pat dry with a paper towel or cloth
---

3/4 C raw Cashews
1 tsp Apple Cider Vinegar (optional)
1 tbsp Nutritional yeast
Cracked Pepper

Sea Salt to taste  - I used about 1 tsp because the Parsnips tend to make this dish farily sweet on their own
 ---
Combine all of the above into a food processor (or blender) and blend. 
Scrape down the sides of procesor and blend again for about 3 minutes. Repeat this 3 to 4 times until mixture begins to thicken into almost a whipped consistency. Makes enough for three modest, or two generous portions.
*You can also try adding dried chives and dill to this dish for more of a flavor dimension

*Warming methods:
1. Thinly spread mixture on a shallow dish or plate that would fit in your dehydrator - heat for 1 hour.
2. Prepare two saucepans: one small sauce pan for the Parsnip-tatoes, and one medium sized sauce pan filled half way with water. Heat saucepan/water until begins to boil - then turn off the stove. Place small saucepan (containing the Parsnip-tatoes) inside the medium sauce pan and stirrrrrrr. Stirr for about five minutes until mixture is evenly warmed/heated.
Side note: If you've never had a Parsnip then you're totally missing out! I liken the flavor to a cross between a carrot and a potato. Slightly sweet, very starchy, with a very subtle "bite" at the end. In my opinion they provide a really great substitute for any one who is a potato lover like me.


Coming soon...

"Raw-Ranch" (this beats Hidden Valley and Kraft's tuckus!)

xoxo,
Sarahfae - Atv

Wednesday, October 7, 2009

Animal Veggie Addicts: Introducing Clifford, the big & lovable pooch




Clifford's first vegetable experience - the carrot

Once again, Addicted to Veggies is honored to feature such an adorable picture, which features an even more adorable pooch: Clifford the dog. Clifford is an Apricot Standard Poodle, he hails from Saskatchewan Canada, and belongs to a veggie enthusiast and extremely impressive athlete named Crystal. To read more about Crystal's inspiring athletic feats visit her over at www.vegantriathlete.com. Clifford has grown quite a bit since this picture was taken (he was just a curious pup then), but his curiosity for veggies, and love for carrots has remained. We hope to see more photos of his veggie adventures in the near future!
Addicted to Veggies is excited to have Clifford the dog as the newest furry 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 or 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, October 6, 2009

Layered Cheeze & Hummus plate


This plate is perfect for lunch time, or even as an appetizer dish (served with carrots, crackers, or something durable to "dip" with).

Layered Cheeze & Hummus Plate
Here's what ya do:
Start with a layer of Zucchini Monsterella Cheeze
Then spread a layer of No-Chickpea Hummus
Layer thin slices of Avocado
And top with chopped olives, and Flax Cheddar Cheeze powder

xoxo,
Sarahfae - AtV

Monday, October 5, 2009

Tease: Creamy Zucchini Gazpacho


Ahh...
I'm being a tease for posting a yummy picture of "Creamy Zucchini Gazpacho" without a recipe. But there will be one soon, I promise...just as soon as I perfect it.

And please stay tuned --- I'll be sharing/posting a yummy lunch idea, sometime early tomorrow.


Hope you're all enjoying your evening!

xoxo,
Sarahfae - AtV