I love making things for St. Patricks Day – probably because my favorite color is green! You can be sure there will be tons of kale and avocados and olives on my plate, and this year I also wanted to make a special dessert to mark the day. I love using matcha powder. It is just green tea made into powder form and it is wonderful to cook with. It also has amazing health benefits. In addition to providing trace minerals and vitamins (A, B-complex, C, E, and K), matcha is rich in catechin polyphenols – compounds with high antioxidant activity. These compounds offer protection against many kinds of cancer, help prevent cardiovascular disease and slow the aging process. They also reduce harmful cholesterol in the blood, stabilize blood sugar levels, help reduce high blood pressure and enhance the resistance of the body to many toxins. The most important polyphenol in matcha is EGCG (epigallo-catechin gallate), which is the subject of many medical studies. Matcha has a significant amount of dietary fiber and practically no calories. That’s a lot of good stuff for one deliciously green powder. Combine that with these raw brownies, and you get an easy to make dessert that is worthy of special holiday recognition! Enjoy!
For the brownies:
- 1 c pecans
- 1 c walnuts
- 2 c dates
- 6 T cacao powder
- pinch salt
- 1/4 t vanilla
- 1 T maple syrup
Place pecans and walnuts in food processor and process into small pieces like sand. Add the remaining ingredients and process until it comes together into a ball.
Press into an 8×6” pan, lined with parchment paper.
Place in fridge while making the frosting.
For the frosting:
- 3 T coconut oil
- 1 T + 1 t matcha powder
- 1 T agave
- 1 t vanilla
- 1 c powdered sugar
Combine all ingredients in a small bowl and mix well. Add 1 T water if needed for frosting consistency.
Spread over brownies and place in fridge for an hour before cutting.
Store in fridge in airtight container.
I’ve been making hamantaschen for many years now. When my kids were small, we used to make hundreds at a time so we could deliver baskets of them to friends and family. We’ve all looked forward to them every year, and going vegan, we did not have to miss a beat. I veganized our favorite recipe and they still come out perfectly every time.
I think everyone who makes hamantaschen should be making these vegan ones. After all, the holiday is about escaping the cruelty of Haman, and what better way to truly appreciate that than by making these cruelty-free hamantaschen?
- 1 c sugar
- 1 c vegan shortening
- 2 T ground flax seed mixed with 5 T warm water, and let sit 5 minutes
- 2 t vanilla
- 1/4 c orange juice
- 3 1/2 c flour
- 1 1/4 T baking powder
- 1 t salt
- various flavors canned cake and pastry filling
- optional – vegan chocolate chips
Preheat oven to 350.
With a hand mixer, cream shortening and sugar.
Add flax mix, vanilla and oj and mix until all incorporated.
Add flour (in two batches), salt and baking powder and beat until all combined.
Form dough into a ball and place in fridge for 1/2 hour.
Using flour, roll out dough to about 1/4” thickness and use a round glass about 3 1/2″ wide to press out circles. Place a teaspoon of filling on each circle and some choc chips if using and then wet the edges of the circle as you press each one into a triangle shape.
Place on parchment covered sheets and bake 12 minutes. They will be very soft, but will harden as they cool.
Makes about 40.
What’s better than lox and cream cheese on a warm bagel with onion and tomato on a lazy weekend morning? Not much I would say. But since going vegan, there’s been no lox for us. Until now, that is!! This recipe makes the most amazing lox. The taste and the texture are pretty spot on. Even if you eat it alone, it’s really good. But if you have it on a bagel with all the trimmings, you will be amazed at how close it is!! And, if you don’t like peppers, don’t worry. My husband and all 3 of my kids hate peppers so much that they avoid them at all costs, yet they love this lox! Let me know what you think! I’d love to hear!!
- 1 16oz jar roasted red peppers
- 1 2.4oz jar capers with liquid
- juice of 1 lemon
- 2 T olive oil
- 1/4 c olive juice (optional)
- 2 t liquid smoke
- 1 t kelp granules (I use Maine Coast)
- 2 t dulce flakes (I use Maine Coast)
Remove the seeds from the peppers and slice into thinner pieces like lox.
Place all other ingredients in a medium sized bowl and combine well.
Add pepper to the bowl and let marinate overnight.
Lasts in fridge for up to a week.
On a recent family trip to California, we had the pleasure of eating at lots of amazing vegan restaurants. One of our favorite places was Sage Organic Vegan Bistro in Los Angeles. While everything we ordered was incredible, the mock tuna really made an impression. It was the best mock tuna we have ever had. I had always enjoyed my chickpea mock tuna, but Sage’s had something extra; it had something that made it even more like the “real” thing. Their secret ingredient? Jackfruit. I had never even heard of jackfruit, but I couldn’t wait to get my hands on some as soon as I got home. It turns out jackfruit is rich in potassium, calcium, and iron. It is available in most Asian markets, and also online. Click here to order it from Amazon.
I was so excited to open the can and create my own version of tuna salad. I think it came out great! Maybe not quite as perfect as Sage’s, but darn close! Hope you like it!
- 1 can young jackfruit in brine or water, rinsed and drained
- 1/2 t olive oil
- 1/2 c diced onion, divided
- 1 t kelp ganules
- 1 t dulce flakes
- 1/4 t salt
- 1 c cooked chickpeas, mashed
- 1/4 c vegan mayo
- 2 T diced pickles
- 2 stalks celery, diced
With a fork, shred the jackfruit (some pieces have a hard part that you can just cut off and discard). Heat the oil in a small pan over medium heat. Add 1/4 c of the onion and cook for a minute. Add the jackfruit and cook, stirring occasionally, until there is no liquid in the pan, about 5 minutes. Add the kelp, dulce and salt and cook one minute more. Remove from heat.
In a small bowl, mash the chickpeas. Add mayo, pickles, celery and remaining onion. Mix well. Add jackfruit mixture and combine well.
The more I make raw desserts, the more amazed I am at how incredible they are. Not only are they delicious and so much healthier, but they are so simple to make. This tart is the perfect dessert for a summer day! No need to turn on an oven! In just a few simple steps you can have a creamy and wholesome dessert that tastes great! I think it is my new favorite way to use the strawberries from my garden!
For the Brownies:
- 3/4 c walnuts
- 3/4 c pecans
- 1 3/4 c pitted dates
- 1/2 c cacoa powder
- 3 T maple syrup
- 1/4 t salt
- 1 t vanilla
Place all ingredients in a food processor and process until well combined.
Press into an 8 or 9” pie pan.
Place in fridge.
For the Berry Cream:
- 3/4 c strawberries
- 3/4 c raspberries
- 2/3 c cashews
- 3 T unsweetened coconut flakes
- 5 T maple syrup
- 6 T melted coconut oil
- 2 pinches salt
- 1 t vanilla
Place all ingredients but oil in a blender and blend to combine well. Add oil and blend just to incorporate.
Pour all but 1/2c of the berry cream over brownie crust.
(The extra 1/2 c will be great in oatmeal or granola or as a dip for fruit.)
Place in freezer for 2 hours.
For the topping:
- 1 cup strawberries, muddled
- 1 cup strawberries, sliced
- few squirts lemon juice
- 1/2 t maple syrup
- 1 T chia seeds
Stir the lemon juice and maple syrup into the muddled berries.
Place muddled berries on top of tart. Then place the sliced strawberries on top of that.
Sprinkle with chia seeds.
Place in fridge for 45 minutes.
Store in fridge.