Vegan Rice Pudding With Raisins

This is  my own recipe, not one that I am testing for the Blissful Chef, so I can share it with you.

I've love rice pudding so I veganized the old recipe.
Rice pudding is very versatile and can be served as a warm, filling breakfast, a side at brunch and you can serve it warm or chilled as a dessert.

Coconut rice pudding


3 c cooked br rice
1 c coconut milk
2 c water
2 tbs raisins
pinch salt (optional)

1 shot maple syrup

All ingredients except maple syrup in large saucepan.
Simmer, stirring almost constantly until very thick. Reduce heat to low, put on a lid and let it cook for about ten minutes.
Add maple syrup, stir and serve.
Adjust the sweetness to your tastes.

Makes three 1+ cup servings.

I like it just as it is but you may want to add more syrup, your favorite vegan margarine and/or milk, fruit, etc.

Rice pudding is a traditional dish that the whole family can love and a delicious way to use up leftover rice.  I used last night's dinner rice, a mixture of short grain brown rice and wild rice.
I used fresh coconut milk which is the water and soft meat of a young Thai coconut blended together.

Raw Vegan Grilled Vegetables

Raw Vegan "Grilled" vegetables

thinly slice:
seeded yellow bell pepper
1/2 seeded jalapeno
1 seeded tomato
coat with a mix of 1 tbs soy sauce, 1 tbs olive oil, sprinkle of cumin and sprinkle of dried cilantro
Put coated veges in dehydrator until they begin to soften.
Remove from dehydrator before they start to get crisp.
May be re-warmed in dehydrator in a shallow bowl before serving.
















Serve as a side dish or in wraps with spicy walnut meat.

White Bean and Avocado Fajitas Vegan Lunch or Dinner Idea

Cooked white beans seasoned with olive oil and salt
Sliced ripe avocado
1 or 2 tortillas
Put one tortilla in a medium hot, dry skillet. Fill with beans and avocado on half of the tortilla. Fold the other half over and heat about 4 minutes on each side.

Shown with sauerkraut, lemon jalapeno pickles and cashew sour cream.

Raw Blended Sun Dried Tomato Soup

Garlic & Sun Dried Tomato Soup

About 3 cups of your favorite leafy green. I used collard and ruby chard.
1 avocado, pitted and peeled
2 tbs onion
1 clove garlic
5-6 sundried tomatoes (not the in oil kind, the dry kind. if you don't have a high speed blender, soak them first)
2 tbs flax seeds (grind them if you don't have a hi-speed blender)
Water to blend

Blend until smooth and a little bit warm.

It's so creamy and garlicy and delicious. The dried tomatoes have a wonderful rich flavor.

I drank the whole thing for lunch but it would easily serve 4 as a soup at your next raw vegan dinner party!

Sunday Brunch with Deer and Compost.

Dinner last night was roasted veges and stuffed squash
















Vegan Sunday Brunch:














English muffin bruschetta with tomato and avocado slices and red leaf lettuce. The bruschetta sauce we picked up at Big Lots. It's Cucina Toscana Artichoke Bruschetta

I looked out the window and saw this deer eating my compost.














































He's a young buck with little bitty antlers.


I updated the tutorial about crocheting plastic bags. Check it out here.

A FUN Weekend!

We drove up to Grants Pass and rode the riverboat up to Hellgate Canyon.

This is the OK Corral. A beautiful restaurant with all outdoor seating.















There we had a huge brunch. I told the waitress I just wanted a big plate of strawberries and grapes. She was more than happy to bring it to me. Everyone else was munching "down home cooking" and I just packed away a platter of grapes and strawberries. There was champagne and orange juice so I had a couple of mimosas, too. It was heavenly.
Yay!

This is the place card that was at my seat.
















My giant platter of fruit. There was more I ate before the photo was taken















I was told there would be a meal, but nothing vegan to eat so I brought food with me. I was very pleasantly surprised to get treated so very well by the wait staff. I wasn't going to say anything about being vegan, I just asked for the fruit but the man said it to the waitress. She was nice enough to let me know there was a tofu, broccoli, rice bowl but told her I was VERY happy with the fruit. She came back later to ask me if I wanted some eggs with no cheese but I stuck with the fruit.

It was a very nice brunch, great company and I had a lovely time eating grapes with a fork! I took some strawberries with me since I had my cooler and we ate them later on the ride home.

After the very wet ride back to GP on the jet boat, we went to Griffin Park and played in the river.














I stacked some rocks.

And we saw the very same boat that we rode earlier that day. The name of the boat was the Blue Heron.















I had a really nice time. I grew up in GP but I had never been on the riverboat tour before so I'm really glad I had an opportunity to go.

Quick Easy Raw Vegan Lunch :: Watermelon Soup and Banana Watermelon Salad!

yum yum!

The tangy apple and plum juice balance the super sweet watermelon. Pucker up and get ready to enjoy:

Watermelon Soup

Makes 1 serving

1 cup watermelon cut in bite sized pieces. I don't mind the seeds but you may want to remove them for your guests.
1 cup tart fruit juice. I used apple and plum.

Put watermelon chunks in a bowl and pour the juice over the top.

















Banana Watermelon Salad

1 cup sliced banana
1 cup chopped watermelon
Put in a bowl and eat.


















That's it! Raw vegan lunch in a jiffy!

Vegan Sushi AND Raw Pickled Ginger Recipe

Vegan Sushi















































We love vegan sushi!
















These contain carrots, avocado, red bell pepper, cucumber, sauerkraut, mint pesto, Raw-cotta, pickled ginger and wasabi paste and rice all rolled up in raw nori wraps and sliced.


Dinner is as happy as you are!














Pickled Ginger

Pickled ginger is very easy to make.















1/3 cup ginger, peeled and cut in thin slices
Put in a small jar with an airtight lid
Add enough ACV to come to the top of the ginger
Add 1 tsp sugar and 1/8 tsp salt
Add enough water to bring the liquid level to about 1" above the ginger
Shake well
Refrigerator for at least one hour
Eat. I sliced it into toothpicks for making sushi.

Coconut Banana Soft Serve RAW VEGAN Ice Cream Summer Frozen Dessert Idea

This is banana soft serve but I added









The meat and water of 1 young thai coconut
7 dates
1 tsp raw vanilla powder

Talk about creamy. We had it for a late night snack last night but it would be good for lunch, brunch, snack, dessert or even in a smoothie.



Today's smoothie














1 cup banana coconut vegan soft serve
4 leaves curly kale
1 banana
the usual supplements
water

Raw Vegan Soft Serve Ice Cream :: RAW Summer Snack Idea!

With inspiration from Gena and she is right, this will change your life!

this is about 2 and a half frozen bananas, half an inch of vanilla bean and 4 tsp of lemon juice in the food processor with the s-blade.
















Process until smooth
















Soft serve ice cream!










You won't believe how easy and good this is!



It's raw and vegan and you can have it for breakfast, brunch, lunch dinner or dessert. The sky is the limit. Dairy-free, Soy-free, Gluten-free and no preservatives. And Cheap? With bananas as low as 29c a lb sometimes, yeah, it's cheap-ola :)

You're welcome :)

Thanks, Gena! Once again you not only change but IMPROVE my life.

Raw Vegan Carrot Cake Cookies

Good morning everyone!
What a beautiful day juice feasting yesterday!



Shown with Roastaroma tea. These would be so good with coffee!






This morning I bring you my recipe for Raw Vegan Carrot Cake Cookies. The cookie/cake isn't very sweet but the pecan date topping is. Serve these for breakfast, brunch or dessert. I had mine for breakfast this morning with a cup of roastaroma. I ate the garnish, too :)

The cookie is

1 cup of carrot pulp from juicing
1 apple cored and chopped
1/4 cup ground flaxseed
2 tbs flaxseed oil
Water if needed to blend

Chop in Food Processor with s-blade until smooth.
Spread on dehydrator sheet about 1/2" thick or as thick as you want your cookies to be.
Dehydrate at 120F for 2 hours or until you are able to flip it onto the rack.
Continue to dry at 95-112F overnight or until it's stil flexible but not crumbly.
Freeze the big cookie for two hours and then cut it into the size and shapes you want your cookies to be.

Topping
I didn't measure but
A bit handful of pecans
12 or so dates
In FP with s blade chop it until it's a lumpy paste
Press the lumpy paste to the top of a frozen cookie and shape it with your hands. Allow to thaw in the fridge and serve with hot tea or coffee.
















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For dinner last night I had a huge salad made from greens that I grew woot, sauerkraut that I made aw yeeah, and raw leeks and celery. I had a bowl of the potato leek soup slurp! and TWO slices of bread with brazil nut cheese nomnomnom.


Playing with my food













I was full but it felt good. I like juice feasting one day a week, but I really like to prepare food and eat it with my family, not just chop and juice and clean the juicer and repeat all day. One day a week is enough for me now. That could change in the future.

Pelicans

Raw Food Snacking Happens! Raw Banana Avocado Pudding

Whole food goodness and sweet, delicious raw food nutrition at it's simple best


















Banana Avocado Pudding
1 avocado
2 bananas
2 tsp lemon juice
Serves 2
Peel the bananas, cut the avo and remove the seed and scoop out the meat. Cut them both into pieces in a bowl mash them together with a fork.
if you like, add vanilla and nutmeg or cinnamon
The lemon juice prevents it from turning brown right away. If you are making this to eat immediately, you can leave out the lemon juice.

Works as breakfast, snack, lunch, Sunday brunch buffet or even dessert!

Super quick to make, no equipment necessary.

Savory Celery Carrot Juice Soup Raw Vegan Lunch

You will need a juicer for this recipe.

1 head of celery
1 carrot
1 thumb of ginger
1 green zucchini
1 tbs ACV

Juice the veggies and stir in the vinegar.


A quick raw vegan lunch, great for a juice feast, or a starter for a brunch or summer dinner.

The zucchini adds a creaminess to it, gives it more body.