Wednesday, May 13, 2009

Vegan Coleslaw

Serves 2-4

¼ cup raw cashews
¼ cup fresh lemon and/or lime juice
¼ cup olive oil, with extra set aside
¼ cup water, with extra set aside
2 tbsp black peppercorns
2 tbsp dried minced onion
1 tbsp raw agave nectar
1 small garlic clove, with center removed
1 tbsp sea salt, or to taste
1 tiny slice of fresh jalapeno pepper or ginger (optional)

1 small head of green or purple cabbage, finely shredded
2 medium carrots, shredded
¼ cup raw agave nectar
¼ cup raw apple cider vinegar
2 tbsp ground black pepper, or to taste

Mix all of the salad ingredients in a large bowl until the pepper is distributed and set aside. In a blender or food processor, combine the dressing ingredients and slowly increase the speed until the texture becomes creamy. Occasionally stop the blender and use a spatula to push the dressing down the sides. Slowly drizzle olive oil and water into the center to keep the mixture moving. Continue adding water and olive oil until the texture is similar to mayonnaise, then adjust the salt to taste.

Pour the dressing over the salad, and mix well. Set aside for 4-5 minutes, then serve.

Saturday, May 2, 2009

Yam Spice Pie

Serves 6-8

2 large garnet yams, brushed and roughly chopped
¼ cup agave nectar or raw honey
2 tbsp pumpkin pie spice, or to taste
2 tbsp ground cinnamon, or to taste
2 tbsp lemon juice, or to taste
2 tbsp powdered psyllium husk

1 cup walnuts or sunflower seeds
2 tsp sea salt, or to taste
¼ cup raisins
4-5 medjool dates
1 tsp vanilla extract

Place all of the crust ingredients in a food processor and pulse until the texture is sandy. Adjust the salt to create a slightly salty flavor. Create a ¼ inch pie crust by pressing the dough into a pie pan, making sure to include the edges. Place the crust into the refrigerator for about 20 minutes.

Combine all of the filling ingredients except the psyllium husk into a food processor and process until creamy. Adjust the spices to taste, and place into a bowl. Fold in the psyllium husk with a spatula, and pour the filling into the pie crust, making sure to spread it evenly. Place the pie into the refrigerator for at least 10 minutes, or overnight if a firmer pie is desired.