Fresh Dandelion Green Salad with Almond and Sunflower Seeds

My sister and I just walked to the grocery store to get some rocket or spinach for the salad I was planning on making for lunch.  Well, the store was closed because it is a national holiday--Anzac Day!  What to do?  What else, but our favorite...urban herbin'!  I was brainstorming ideas for lunch and then I remembered all the beautiful dandelion greens growing nearby*.  They are a bitter green, so be prepared for that, but taste lovely to me with the right seasoning.  Also, they are packed with nutrition:  http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2441/2

"This food is a good source of Folate, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Vitamin B6, Calcium, Iron, Potassium and Manganese."  Who knew...that free 'weed' growing outside our homes is so good for us?  It also has amazing benefits for your liver and kidneys :))

*It is very important that you know for sure the dandelion greens are not sprayed with harsh insecticides or pesticides.   I know the spot that I get mine is free from pollutants and safe to eat. Also, some grocery stores are starting to sell them, such as Whole Foods Market in the USA.

Ingredients:
2 cups of washed dandelion greens, at least chopped in half lengthwise
a small handful of finely chopped up almonds
about 1 tablespoon olive oil
1 tablespoon apple cider vinegar
Chopped up veggies (I used what we had on hand--carrots, corn, purple cabbabe)
Your favorite seasoning (I liked a small amount of sea salt, ground peppercorns, cayenne, garlic)
Lastly, I sprinkled ground up flax and sunflower seeds on top

Mix together and adjust seasoning to your liking! 

Raw Vegan Anzac Day Biscuits

First, I just wanna say THANKS everyone who is trying out our recipes on this blog!  My sister and I are very excited to share what we learn in the kitchen and connect with others who are also passionate about food, holistic health & creativity :)

Happy Anzac Day!!  Okay, well, Happy Inner Peace, LOVE and Acceptance Day too!  In the spirit of celebrating, my sister and I got creative and made some raw vegan Anzac Day Biscuits (cookies for all our mates in America)!  Seriously, these are perfect and I am told they taste very traditional :-)

Ingredients

3/4 cup of rolled oats
1/3 cup of shredded coconut
1/3 cup of sesame seeds
1/2 cup of almond meal
1/3 cup of vegan liquid sweetener--maple syrup or agave syrup or honey*
2 teaspoons of vanilla extract
sea salt to taste

In a food processor, combine almond meal, coconut, sesame seeds, and oats until chopped finely.  Add in the salt, liquid sweetener and vanilla extract.  When the texture starts to clump up you are done processing.  The 'dough' mixture was difficult for us to roll into cookies by hand so we placed it firmly into a storage container.  We lined the bottom of the container with baking paper.  We placed the mixture inside and pressed down firmly until it was level in height.  We used baking paper on top as well since the doughy mixture was so sticky and hard to work with.  After that we cut the dough into bite size squares.  Place in the fridge for an hour and enjoy!

*some people agree that honey is vegan while others say it is not

Raw Vegan Apple Pie with Apricot and Cinnamon

We found some beautiful pink lady apples at the market yesterday.  I love apples, we always have them on hand, but there's something about pink ladies that make me happy; they're crisp and sweet and have such pretty coloring.  We bought a big bag of them and initially just planned on putting them in a bowl and sharing them over the next few days, but we decided to experiment :P

We haven't had apple pie in so long.  I honestly can't remember when I had a piece of apple pie.  Kasey had a book from the library called Gorilla Food, written by Aaron Ash.  He has a recipe, but alas we didn't have the ingredients so we used his as a model and instead created our own, and WOW did it pay off :)  This pie is so good, I wish we had made double.

Raw Vegan Apple Pie (No baking necessary! :)

Crust

2 cups almond meal
1 1/2 cups shredded coconut
1 tablespoon coconut oil
1/4 cup Dates soaked for about 10 minutes
1/4 teaspoon of salt
Dash of cinnamon
9 inch pie pan


Combine all the ingredients in the food processor.  Ours was dense and still a bit sticky but easily manageable.  We pressed it into a glass pie pan and put it into the fridge to chill while we made the filling.

Filling

3-4 Pink Lady Apples, cored and sliced, don't peel them (lots of nutrients in there!)
6 dried Apricots, sliced as thinly as you can manage
1 Banana
1 tablespoon Coconut Oil, warmed to a liquid
Few shakes of Cinnamon
Few shakes of Nutmeg

Once the apples are sliced (we were lazy and used our food processor for this as well, but you can always do this part by hand) and cored, put them in a big bowl.  Add the apricots and the spices.  Combine.  Then, put the banana and the coconut oil in the processor and mix until blended.  Add this to the apples and just stir to combine everything.  (This smells so yum doesn't it?!)

Pull the crust out of the fridge and fill it with the apple mixture.  We had a bit more than we needed when we used 4 apples, you could pile it all on top, but we decided to reserve the extra to add to salads.  Keep the pie in the fridge.  We hope you loved this as much as we did <3

Enjoy!

Vegan Tomato and Pepper Oat Crackers

Preheat oven to 160 degrees Celsius
Ingredients
1 stalk of celery
1/4 of green bell pepper (any color is fine)
3 roma tomatoes
1 cup of orange juice
1/2 lemon juiced
1/4 yellow onion
1 handful of fresh parsely
1 handful of fresh rosemary
1-2 teaspoons of dried oregano
6 cloves garlic
1 tablespoon cumin
Sea salt and pepper to taste
4-6 cups of rolled oats

These are the rolled oats we used :-)  We bought these organic whole grain oats at the health food store in Bondi.  They were very cheap!  We got a big bag and these yummy crackers are the end product! 

Combine all ingredients except oats in a food processor, or high power blender.

Add oats to the food processor, but be warned, that oats are sometimes used as an egg substitute because they are a binder!  They start getting sticky and thick very quickly.  Work quickly when adding the oats.  We ended up using about 5 cups of oats.

Spread gloopy mixture on baking sheets.  We used three pans and put them into the oven.  Half way through the baking process we flipped them over and rotated them from outside to the inside. 

Enjoy!  We eat our crackers with salsa.  We also use them as croutons.

Quinoa and Vegetable Vegan Stew!

I'm freezing.  Winter is coming.  Kasey and I hosted a dinner party last weekend and we puzzled over what we could make.  No vegans were attending BUT we can't resist preparing a beautiful vegan menu.  It's such a nice feeling when people that expect vegan food to be bland and tasteless and boring are proven wrong :P We decided on a stew because what's better when you're cold and want something warm and hearty.  This stew was so fun to make, and simple.  The chopping took a while but if you have a good knife or a food processor that would help a lot.

We started with making the stock.  I think making a stock can seem a bit intimidating if you've never done it before.  It creates the base of the stew and that's where your base flavor starts.  I'll break this recipe into two parts to simplify.  Keep in mind, that if you are low on time it is perfectly okay to buy a pre-made vegan stock at the store, but we found it fun and delicious to make our own.

Vegetable Stock

1 Brown Onion, cut into quarters

2 Stalks of Celery, chopped in half

4 Carrots, medium size, cut in half

8 cloves of Garlic, cut in half

2 bay leaves

1 tablespoon Cumin

Handful of fresh Parsley

Handful of fresh Rosemary

Salt and Whole Peppercorns, we didn't really measure, just added as we went

6 Cups Spring Water

*We included mushrooms in our stock, but removed them after about 10 minutes when we realized they could be overpowering.  

Throw all of it in a big pot with a lid.  Heat on high until boiling.  Then turn the heat down to low and let it simmer for about 2.5-3 hours.  We ended up letting it cool over night just for extra flavor development.  Strain completely (you might be able to find another use for the leftover vegetable, Kasey happily ate the carrots on their own they were so good :D).  You'll need about 2 cups of stock liquid for your stew.

Quinoa and Vegetable Vegan Stew

1 Brown Onion, chopped 

2 Carrot, chopped

1.5 cups Quinoa

2 tablespoons of Macadamia Oil

1 tablespoon Cumin

2-4 cloves Garlic, finely minced

Salt and Ground Pepper to taste

Handful of Rosemary

Handful of Basil

5 Medium Tomatoes, chopped

2-3 cups of red and green cabbage, shredded

2 Cups Kale

1 Sweet Potato/Kumera, chopped

2 Cups of the above prepared stock

2-3 Cups Spring Water

Add the chopped carrot and onion and garlic to your pot, with the macadamia oil.  Cook it off just a bit then add the quinoa.  

 Now add the stock, water, and the tomatoes.  Simmer on medium heat for about 10 minutes.  Finally, add in the cabbage and the kale and the sweet potato.  Put in the spices, the cumin, the rosemary, the basil, and your salt and pepper.  We taste as we cook and season accordingly, so our measurements might not be exact, but remember that you can always add more if you think it needs it.

Turn the heat down and continue to cook for 15-20 more minutes.  We checked on it constantly just to make sure the flavors were right.  It smelled so nice :)  Basically it's done when the sweet potato is cooked.  Enjoy!

We hope you love it as much as we did!  We had about 12 servings but everyone wanted seconds so it was hard to tell.  It was perfect for our chilly evening dinner party.  It was a big hit, for vegans and non-vegans alike :P

Vegan Veggie Burgers with Raw Vegan Ketchup and Sweet Potato Fries

This is a vegan version of the veggies burgers they showed on My Kitchen Rules the other night.  My sister and I LOVE this TV show.  As a combiner, Kerrie and Craig used an egg.  To make mine vegan, I used raw oats instead of an egg.  I didn't wait to fry mine so I chose to bake them.  I love raw sprouted chickpeas/garbanzo beans, but I find that I get a tummy ache when I eat too many of them.  I had some left over ones in the fridge marinating today so I decided to bake some veggie burgers!  It literally took me only a few minutes to throw the veggies into our *delightful* new food processor and get them in the oven :)

The raw vegan ketchup is divine.  My sister said she likes it better than regular ketchup!  My sister loved it so much she said she wished we had made a bigger quantity and stored it in the fridge.  I don't know how long it would last, but the raw lemon and salt would help preserve it for a little while.

Sweet potatoes are yummy and loaded with vitamin A.  The sweet potato fries/chips could easily be made raw, if you have a dehydrator.  We don't, so we put them in the oven.  I've done some research and it seems that any time a person combines a starch with oil at high heat it can become unhealthy so I have always eaten mine plain and started to like them better that way.  I personally LOVE them plain!  Yes, the spices and oil do add a nice flavor too :) So my point is, you have options :^) 

As for a bun.....lol....I got lazy and didn't feel like it needed one anyways.  Who knows, maybe I'll try one out next time and update this post. 

Raw Vegan Ketchup

1 cup chopped roma tomatoes (any tomato will do, but we like roma best)
1/3 cup pitted dates (soak for a bit first and drain...this water is yummy--drink some!)
1 cup sundried tomatoes (soak for a bit first and drain)
3 tablespoons of lemon juice
1-3 cloves of garlic (man I am loving garlic lately so I always add extra.  Start with one and see how you like it :))
Sea salt to taste

Process or blend all ingredients until smooth.  Store in the fridge until you are ready to serve!

Vegan Chickpea Veggie Burgers

If you want to go a step above and beyond, you can marinate your chickpeas beforehand.  For a marinade I like a pinch of sea salt, tablespoon of macademia nut oil, a squeeze of lemon or vinegar, few shakes of garlic, lots of cumin, and a pinch of ground chili.   

Preheat oven to 375 degrees.
Ingredients:
2 cups of soaked chickpeas/garbanzo beans.  I soak mine over night, and then sometimes marinate them.
1/4 of a bell pepper/mild capsicum.  Any color!
4 cloves of garlic
5 sprigs of fresh coriander
1/3 cup of raw oats
1 tablespoon of macadamia nut oil.  (It would be interesting to see how coconut oil would taste!  From my research mac oil and coconut oil seem to be the safest to cook with)
1/2 medium jalapeno pepper. Your choice whether to remove the seeds!!  I took out half
1/2 large yellow onion
Throw in some of your favorite spices.  I used cumin, sea salt, chilli flakes and ground coriander.

Put everything in your food processor or high speed blender.   Process until slightly still chunky.  Shape into patties (I had 7) and bake for 30 minutes.  Flip over and rotate if needed.  Bake for an additional 15 minutes or so, checking to see your patties are a nice golden color.

Sweet Potato Fries

These are so simple to make.  The only challenge in my opinion is cutting up the sweet potato.   Rinse, dry and chop up one large sweet potato in half first, then into fry size pieces.  I leave the skin because it is nutritious, tastes nice, and why take the time to peel it away lol?

Now it is time for those options I was explaining above.  I seriously just love the natural sweet potato flavor.  I put them in the oven and bake at 400 degrees on a baking sheet, checking them after 20 minutes.  I keep checking until they are nice and crispy.

A yummy raw vegan version can be followed here:  http://www.rawmazing.com/raw-sweet-potato-fries-w-chipotle-mayo/#more-750

If you like seasoned fries baked with oil:  http://www.instructables.com/id/Perfect-Oven-Sweet-Potato-Fries/

My sister (and everyone at the dinner party we made these for) wanted some flavoring so we set some plain ones aside for me and put the rest in a plastic bag with olive oil, yummy spices like fresh rosemary, sea salt, and pepper.  Shake until evenly coated.

Enjoy!!!!!

Raw Vegan Carrot Cake with a Hint of Apple

 You are going to love this!!

 Bethany and I served this raw vegan carrot cake at our dinner party yesterday.  Oh my gosh is it yummy!   I had some for breakfast this morning too haha :)  We made this carrot cake with a dinosaur blender that barely works, so if you have a food processor or high speed blender it will be much easier for you.  Regardless, it was still simple and fun to make!  This makes about 15 -20 servings. 

INGREDIENTS-Base
2 Cups of shredded carrots (we used a mandolin slicer)  Set the carrots aside for later!
1 medium sized apple peeled and shredded (we used the mandolin for this too)
2-2.5 Cups of Almond meal (you want the dough to be dense, moist, but not sticky)
1.5 cups of raw pitted dates soaked and drained
1 cup raw shredded coconut
3 teaspoons of cinnamon
2 teaspoon of nutmeg 
1 teaspoon of sea salt

Put all ingredients except carrots in a food processor or high speed blender.  Plan B:  you can also mash it up quite nicely and easily by hand if you don't have any fancy equipment :) We attempted to put the ingredients in our blender, at first, but it just growled at us.  haha.

Next, add in shredded carrot.

Next we used a 8inch by 10 inch plastic storage container...we wanted a pan but didn't have the right size.  But actually the plastic storage container had a lid on it so it ended up being the perfect choice since the base is going to go into the freezer anyways :)  We lined the plastic container with foil so it would be easy to lift out.  We spread the base inside, about one inch thick.  Put in freezer to set.





 While your base is in the freezer it is time to whip up some frosting :)  there is our fancy blender, using a fancy plate as our lid.












 



INGREDIENTS
 1.5 cups of raw almond meal
1/2 cup of water 
2/3 cup of raw coconut oil
 4 Tablespoons of liquid sweetener (agave syrup, maple syrup or honey*)
 2 Teaspoons of vanilla extract
Juice of a half lemon
1 teaspoon of sea salt

Blend all ingredients well!  We really wanted a creamy texture, so it was important to blend it for a long time!!  We let it blend for about 4 minutes.  We didn't want it to get hot though, so you might want to give it a minute or two break in the middle of the blending.  Keep checking it though, because all blenders are different.

Grab your base out of the freezer, smooth the cream on top of it, and marvel for a few minutes at the delicious dessert you have just created :))  Freeze for at least 1 hour, preferably 2.  Allow 30 minutes for it to thaw before eating.  ~ENJOY!~

*some people agree that honey is vegan while others say it is not

The wonders of coconut oil and lavender in hair!

I decided to try something new yesterday.  I was a bit skeptical (when I say skeptical I really mean concerned about oil in hair in general, my hair gets oily if I don't wash it at least every two days.  I thought it wouldn't be good for me to be ADDING oil in any capacity.. lol)  but Kasey insisted, she was really keen to see how it turned out for me.  She has been a fan of putting coconut oil in her hair for a while now, and she even made a youtube video about it.  http://www.youtube.com/watch?v=tlh52ujMO6w

In our previous post, we talked about foraging and we were lucky to find some beautiful, aromatic lavender and we had no real idea what we were going to do with it.  We had about 2-3 tablespoons of coconut oil left in the jar so it clicked, why not try adding the lavender?!  We heated the coconut oil until it was in liquid form and added about 2 teaspoons of lavender flowers.  It smelled amazing and I wasn't so skeptical about putting it in my hair then :)   I just focused on the ends and ran a brush through.  Then I put my hair in a loose bun and went about my day.  Simple as that!

I loved it, absolutely loved it.  Every step I took I could smell the soothing lavender and the yummy coconut, it was divine.

I ended up leaving it in for about 8 hours.  I imagine if you wanted, you could leave it for 1-2 hours just to try it.  I'm thinking since we mixed in the calming lavender, you could put this on your hair before bedtime for sweet dreams :)

We plan on trying to mix the oil with essential oils.  We have some peppermint oil and neroli oil.  Both of which I'm excited about trying!

Urban Herbin’ near Sydney :)

We were out and about and decided to do some urban foraging!  I (Kasey) go running a few times a day, and I always see wild edibles    Today we found mulberries, aloe, rosemary, lavender, oranges, lemons, limes, dandelion greens, and aloe.  The mulberries are going into a dessert.  The fresh rosemary is going to flavor some raw vegan crackers perhaps.  We already ate the orange lol.  The lime will be used in our tabouli.  We use lemon in our water and as flavoring in our dishes.  The aloe and dandelion greens can be transformed into a medicinal green smoothie!!  The lavender can be made into a tea or used in a bubble bath.

http://www.care2.com/greenliving/safe-foraging-11-tips-precautions.html#comment-4966456

Three Dips and Italian Seasoned Chips (raw vegan)

We love having something healthy and convenient around when we feel like snacking    These chips and dips are perfect!  Hummus, Salsa, and Walnut Cilantro dip matched with our Italian Seasoned Chips are a yummy combo.  All of our dips are raw vegan.  Our chips can be made in the oven or dehydrator.  We are flexible.  Our dishes and methods change depending on what equipment and ingredients we have on hand.

Salsa (Probably more like a Pico de Gallo:)

Ingredients:

4-5 Roma Tomatoes (I prefer these but any tomato will do), chopped small

Handful or so of Coriander (Cilantro), chopped

1/4 Red Onion, chopped small

1/3 Jalepeno (This can be omitted, but we LOVE the spicy bite!)

Salt and Pepper to taste

Lime/Lemon juice, optional

This is so easy.  Just mix all of the chopped ingredients in a bowl.  I prefer this over any salsa I’ve ever eaten, in fact I could eat this every day and be a happy girl.  Enjoy in salads or with the buckwheat crackers below.

Walnut Cilantro Dip

The Walnut Cilantro dip works great as a salad dressing too!  This will make 4 cups

Ingredients:

1.5 cups walnuts

1 cup packed cilantro

1 orange

1/2 small zucchini

sea salt to taste

Blend until smooth and creamy... YUM!

Chickpea Hummus

I had some left over chickpeas so I decided to sprout them and make some delicious hummus!

Ingredients:

1.5 cups sprouted chickpeas/garbanzo beans

1/2 cup lemon juice

1 cup spring water or filtered water

4 cloves of garlic

2 Tablespoons of sunflower seeds

2 Tablespoons of tahini

1 Tablespoon of olive oil

1 teaspoon of paprika, cumin and sea salt

Italian Seasoned Chips/Crackers/Croutons

(This recipe makes three full oven trays) Ingredients:

3 cups dry raw buckwheat (soak overnight).  You can choose to sprout for longer if you like.  We have two different sprouting jars.  We soak two cups in the larger one and one cup in the smaller jar.  Currently we have some pumpkin seeds soaking in the smaller jar 

Buckwheat can be hard to clear off all residue when you rinse, so I rinse it off three or four times.  When the water runs clear we know it’s good to go!

1 cup of flax seed.  It doesn’t matter to me too much if we use whole seeds or ground seeds, but we have read many times that ground flax is best to use because our bodies can digest the nutrients easier.

The rest of the ingredients are going to go straight into the blender:

10 grapes

1/2 lemon

2 Roma Tomatoes

1 cup of packed fresh basil

1/2 cup fresh rosemary

1 cup packed fresh oregano

1 TBS dried Marjoram, Sage, Parsley, Thyme

4 cloves of garlic (We LOVE garlic, so we sometimes use up to 8 cloves lol)

1/4 cup onion

1 celery stick

Sea salt to taste

Blend everything except for the sprouted buckwheat and flax.  Once you get a nice mixture going, add in the buckwheat.  We usually pour in half and then blend, and then pour in the last of the buckwheat and blend.  Your mixture should be very thick at this point.  Taste it and add any seasoning if you like.  Once everything is blended in, pour in a big mixing bowl and stir in flax.  I find it is easier doing it this way than putting the flax in the blender.  We are using a very old blender though.  Lol it doesn’t even have a lid.  So it might be easier for you to blend in the flax together with the rest in the blender, but it is easier for us to stir it in by hand in a mixing bowl.  After it is all mixed together spread it onto dehydrator trays and set the temp at 115 degrees Fahrenheit and be prepared for it to take 12 to 20 hours, depending on how thick it is.

We have been using our oven since we don’t have a dehydrator at the moment.  We set the temp at the lowest setting, (100 degrees Celsius–metric system since we are in Australia:) and after about one hour we flip them over.  I cut them in half and place the middle part of the chips on the outside so the chips heat evenly.  I then set the timer for another hour and check frequently.  When the chips are light in color and crispy I remove them and place them in an air tight container.  I also like to freeze half of them.  These chips are great as croutons too!  Enjoy!

Simple & Healthy Raw Vegan Chocolate Banana Ice Cream

This is all about technique and texture.  It is very simple to create a healthy chocolatey ice cream dessert!  We like to use the highest quality organic ingredients possible, for our health and the planet’s   

First, freeze two freckled (very ripe) bananas over night in a freezer bag or container.  When you are ready to eat some yummy dessert, let the bananas thaw for 30 minutes.  We usually just keep the bananas in the freezer bag and place somewhere safe on the kitchen counter. 

Ingredients:

2 mushy post-frozen bananas

1/2 cup raw cacao or cocoa

Optional ingredients:  pinch of sea salt, cinnamon, coconut flakes, vanilla extract, almond butter, cacao nibs (if you want a chocolate chip crunch), nutmeg…you could try any of these!

Mash all ingredients together in a medium bowl until creamy!  Enjoy  

Raw Vegan Chocolate Caramels

These are simple, quick, delicious and so pretty! Wow they are so yum. My sister and I made them before a dinner party and everyone was asking for more!

1. Whip up a batch of raw vegan chocolate with cinnamon and sea salt–recipe here:http://yummyvegancreations.wordpress.com/2013/04/03/quick-and-easy-raw-vegan-chocolate-with-sea-salt-and-cinnamon/

Allow the chocolate to set in molds in the freezer. My sister and I used cupcake molds. We poured the chocolate in about 1/2 inch tall. You could also cut the chocolate into squares or other method.

Now it is time to make the caramel while the chocolate is chilling in the freezer 

This batch of caramel will make about 12 desserts.

Ingredients (we use raw and organic when possible):
3 Tablespoons of liquid sweetener (maple syrup, agave nectar, or honey*)
2 Tablespoons of raw almond butter or peanut butter (I think peanut butter tastes better)
1/3 teaspoon of sea salt
2 Tablespoons of extra virgin coconut oil
2 teaspoons of vanilla extract
1 cup of pitted dates

Chop up dates and place aside. Place all ingredients except for the dates in the blender or food processor and blend until smooth. Take your chocolate out of the freezer and pour caramel topping on each chocolate. After pouring on caramel topping we placed three or so pieces of the chopped up dates on top of each chocolate caramels. Put them in the fridge until you are ready to serve! Enjoy!

 *some people agree that honey is vegan while others say it is not

Vegan Chickpea and Vegetable Curry

It’s getting colder in Sydney and when that happens we all love something warm and filling to eat. This curry fits the bill and is YUMMY. Plus, it’s vegan! (We try to stick to raw ingredients but for this we made an exception.) We used macadamia nut oil because after doing research we decided this is the safest and healthiest oil to cook with, along with coconut oil.

Vegan Chickpea Curry

2 Tablespoons macadamia nut oil or coconut oil
1 Onion, minced
2 Cloves of garlic, minced
2 Teaspoons ground ginger
6 Whole cloves
2 Teaspoons of cinnamon
2 Teaspoons ground coriander
1 Teaspoon EACH of cumin, turmeric, and cayenne pepper
2 cups of dry garbanzo beans, soaked overnight
Handful of fresh coriander
Salt and Pepper to taste

Heat the onion on medium heat in the oil until tender, stir constantly. We mixed all of the spices together beforehand in a separate dish, then threw all of the them in with the cooking onion until it was aromatic. Turn down the heat and stir in the chickpeas along with a cup of water. It’s really important to taste and taste, you can always add more flavor as you go. Let the curry simmer for about 30 minutes. Garnish with fresh coriander to serve.

Vegan Mixed Vegetable

1 tablespoon macadamia nut oil
1 large brown onion, chopped
2 garlic cloves, crushed
2 tablespoons curry powder
3 teaspoons ground cumin
5 Roma tomatoes
1/2 lemon, juiced
3 potatoes (or sweet potato), peeled, chopped
1 large carrot, peeled, chopped
1 bag frozen cauliflower and broccoli
Salt and pepper to taste

Heat the onion on medium heat in the oil until tender, stir constantly. Add all of the spices and garlic while the onion is cooking until aromatic. Blend the tomatoes in a blender and add to the onion and spices. Then, put in the lemon juice, potatoes and carrot and let it simmer on a low heat for about 45 minutes. When the carrots and potatoes are tender, put in the cauliflower and broccoli and let simmer for about 15 minutes more. Keep tasting as it cooks and add salt and pepper as you’d like 

Yummy winter curry to warm up with 

Raw Vegan Banana Cream Pie

Crust
1 cup of pitted dates
2 cups of raw hazelnuts
2 teaspoons vanilla and 3 teaspoons of cinnamon
1 tablespoon liquid sweetener (maple syrup, agave nectar or honey*)

Process the dates, hazelnuts, honey, cinnamon, and vanilla in a food processor or high speed blender.  Place mixture in pan.

Filling:
Frozen bananas (I used probably 5 average sized bananas)

Place in Blender. Spread banana mixture over crust.

Optional Toppings:
Shredded unsweetened coconut
Chocolate syrup

Chocolate Syrup:
http://yummyvegancreations.wordpress.com/2013/04/03/quick-and-easy-raw-vegan-chocolate-with-sea-salt-and-cinnamon/

Drizzle over top of pie.

Store in the freezer or fridge 

*some people agree that honey is vegan while others say it is not