Vegan Cream Of Spinach Soup

This soup has been a staple in my house for years. It's ludicrously easy, absolutely scrumptious, and freezes well. If you want to cut down on prep time you could skip roasting the garlic, and instead, sauté 1 tablespoon minced garlic with the onions and salt at the beginning of the recipe. But, whole roasted garlic does bring an exquisite depth of flavor that's hard to beat. Like the creamy cauliflower soup, blending in 1/4 cup of blanched almonds or raw cashews creams up this blend.…

Raw Vegan Super Slaw

The weather continued to be uncommonly hot this week, so I've been sticking to salads. Seeing as I posted the cashew dressing a few days ago, I thought I'd share this simple slaw. This raw coleslaw contains the blend of vegetables that I like. But, you could use anything you want. You could also throw the individual pieces into your food processor fitted with the s blade or course shredding disc to make things quick and easy. I toss the dressing through the vegetables, and then add…

Lunch With Dr Elaine Carter

Dr Elaine Carter literally changed my life. She nurtured me back to good health with love, understanding, compassion, and infinite wisdom. She, along with her assistants Sharon and Lois have been guiding lights and wonderful friends to me. I am grateful every day for their wisdom, insight and generosity of spirit. Dr Carter is a proponent of raw foods, green smoothies and the Body Ecology Diet, and helped me conquer my Epstein Barr Virus, candida and overall lethargy. I am so grateful…

Creamy Lemon Cashew Dressing

The weather has been absolutely gorgeous this week, and I've been making a ton of salads and sitting out on the terrace enjoying the last of the sunshine. I love shredded kale and cabbage slaws, and my go-to creamy dressing is this creamy lemon cashew blend. Tweak lemon juice, garlic, and salt to taste. I like a rich flavor, but you may prefer a lighter dressing. If so, hold back on some of the garlic, and add to taste. Blend up this dressing for your next salad and you won’t be…

Raw “Key Lime” Pudding

This super-easy pudding is zesty and refreshing. You don’t need key limes to make it (you get that flavor by combining limes and lemons). If you're a tart-at-heart (like me) and love sharp, tangy notes, you’re gonna be in heaven. Those of you who like your citrus on the sweeter side may want to add more maple syrup to taste. You could make a straight lemon pudding by using 1 cup lemon juice and 2 teaspoons lemon zest, or just lime pudding with 1 cup lime juice and 2 teaspoons lime…

Righteous Raw Cashew Dip

Back in 2001, I took a series of cooking classes with the amazing Kurma Dasa who introduced me to a ton of new ingredients that opened up a whole new world of fabulous flavor combinations. One of the jewels I picked up was this phenomenal raw cashew dip. This is seriously one of the most incredible dips I've ever tasted, and it's right up there with my top 5 of all time. It's super easy, bursting with flavor, and incredibly versatile. Kurma adapted this recipe from Southern Indian…

Vegan Apple Pie Smoothie from The Blender Girl Smoothies app

I promised it, and here it is. My apple pie in a glass. I don’t really know how to do this smoothie justice except to say that it is absolutely scrumdidiliumptious! For those of you with greater articulacy and more clarity of expression you may be able to accurately find real words out of the dictionary that adequately prepare the palate for this taste sensation. But today, I must resort to fictional words in fantasy movies where anything is possible. Actually, perhaps I should steal…

Creamy Cashew Milk

Cashews, the cows of the vegan world, yield delicious milk and cream. Raw cashew milk is rich and buttery, and most closely resembles the look and texture of dairy milk. By blending cashews and water, you can make a milk that's incredibly smooth, and doesn't need straining. Cashew milk is delicious in smoothies, creamy cocktails, desserts, soups, and stews. I use raw cashews to replicate the buttery pastry flavor of pie crust in dessert smoothies: apple pie smoothie, pecan pie…

Vegan Vanilla Ice Cream

I crack a bunch of young thai coconuts every week, and freeze the water and meat for smoothies and desserts. One of my favorite ways to use the meat is as a base for ice cream. I used to crack coconuts with a meat cleaver. But, even after cracking hundreds of coconuts over the past few decades, I was still afraid I was going to chop my hand off, and it was so messy. Since I got a Coco Jack tool, things have gotten so much easier. This is, hands down, the best way to crack open a…

Raw Cashew Banana Ice Cream

This ice cream is a winner. It's super delicious and takes less than 10 minutes to blend up and throw in an ice cream maker. Use ripe bananas for the best flavor, and to reduce the need to additional maple syrup. You can use this basic formula to make other flavors. Add 1/4 cup raw cacao powder and 1/8 teaspoon red pepper flakes for chocolate chile ice cream. Or, take out the bananas and add 3 cups of strawberries for berry ice cream. The sky's the limit.

Tofu Sour Cream

We had some friends over for dinner on the weekend and we made an awesome vegan taco buffet. We made homemade corn tortillas, grilled vegetables, delicious pico de gallo, stellar guacamole, and this sour cream. This recipe takes less than five minutes to make, and you can tweak the lemon juice, vinegar, and mustard to taste. This is a great staple to add to your repertoire, and will keep in the fridge for about 5 days.

Vegan Roasted Sweet Potato and Macadamia Soup

I blended up this simple soup up with my friend Beth last week and she loved it so much I had to share it with you. When I served it up she put one spoonful in her mouth and sweaked out in in a mouse-like falsetto crying out, “Oh! That is soooo amazing!" We smugly smiled at each other and nodded our heads knowing that we'd be enjoying this incredible offering for years to come. Give your orange sweet potatoes a gentle roast to caramelize them without scorching. Roasting the veggies a…

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