Thursday, June 26, 2014

Raw Vegan Sushi with Spicy Mango Sauce

Considering I have no real dietary restrictions personally, this may seem like a strange thing to make but I found it delicious, nonetheless!

What is a "raw" food? It's a food that hasn't been processed, cooked, roasted, pasteurized, or heated above a certain temperature with the idea that this maintains all of the nutrients. However, this is very limiting and means no rice! So how, do you make sushi without rice? Cauliflower "rice"! It's so easy and versatile and is perfect for raw vegan sushi!

This sushi had cucumber, avocado, and carrots but feel free to use whatever fillings you like!


2/3 cup cauliflower "rice"*
1 nori sheet
1/4 cucumber, cut into long slices
1/4 avocado, cut into long slices
1/3 cup shredded baby carrots
lime juice


Lay the nori on a bamboo mat for rolling sushi. (I used parchment paper but it didn't roll very easily). Cover most of the nori with your cauliflower rice, leaving the edges bare. Place your fillings slightly off center and squeeze lime juice over them. Season as desired. Begin rolling so the filling goes into the center, then roll up the other side. Lightly press with both hands. Moisten the nori with water to seal it. Slice into rolls, garnish and enjoy!

*Cauliflower "rice" is made simply by placing raw cauliflower in a food processor for a short period of time or grating.

Spicy Mango Sauce


1/2 cup diced mango
1 tablespoon apple cider vinegar
1 tablespoon water
crushed red pepper, to taste
salt, to taste
lime juice, to taste


Blend all ingredients until smooth. You may use more vinegar or water if you desire a thinner consistency. 

Monday, June 23, 2014

Cinnamon Dolce Milkshake - Vegan and Healthy!

It's summer. Time for milkshakes, right?
What if you can't have milk? Never fear, sweet, delicious bananas are here!

Many people have heard of banana "nice cream". Take that concept, add a vegan milk of choice plus flavor additions and you have yourself a sweet, healthy treat! So here's what I fancied! Try this variety or change it up however you like!


1 ripe banana, frozen
1/2 cup milk of choice, I used almond milk
1 tbsp cinnamon raisin swirl peanut butter
1/4 tsp cinnamon
1/4 tsp caramel flavoring


Blend all ingredients until smooth. Depending on the size of your banana and your personal preferences, you may need to add more or less milk. Enjoy!

Thursday, June 12, 2014

No Bake Chocolate Fudge Cookies

Chocolate is a basic necessity of life, in my opinion. Gluten free, dairy free, whatever free, never chocolate free. So here's a recipe that I had success with. This made seriously delicious cookies that could satisfy any chocolate craving. The recipe does contain honey because, as you know, I'm not actually vegan. :) Feel free to replace the honey with sugar!


1/2 cup honey
1/4 cup cocoa powder
1/4 cup coconut oil, solid form
1/2 cup peanut butter1/4 tsp salt
1 cup sunflower seeds1
1/4 cup peanuts


Line a cookie sheet or platter with parchment paper. Set aside. Combine the honey, cocoa powder, and coconut oil in a small saucepan over medium heat. Stir until it is melted and combined. Allow to boil for one minute (I had to raise my heat to medium-high to reach a boil). Remove from heat and stir in peanut butter and salt until completely smooth. Stir in peanuts and sunflower seeds (or whatever mix-in you desire) making sure it is all coated. Use a spoon to drop small mounds onto the prepared cookie sheet/platter. Make them as big or small as you desire. Chill the cookies in the fridge for 1 hour to set. Cookies must be stored in the fridge because of coconut oil's low melting point. Enjoy!

Try different varieties of these cookies, too! I've also made them with shredded coconut and slivered almonds as shown below and gluten free oats! Be aware, however that the oats soaked up the fudginess a bit differently so the texture was slightly different. 

Makes 16-25 cookies, depending on size. Recipe from Sally's Baking Addiction