Raw Banana Cookies

Ah! More bananas! In the food processor, blend one banana, about 1/2 cup almond meal, 1/2 cup walnuts, 1/2 cup cashews, a couple of dates, 1/2 cup shredded coconut. Stir in GF/V chocolate chunks. Form into patties and cover with more shredded coconut. They were very soft initially but firmed up in the fridge.

GF/V Bagels

There are so many recipes out there for bagels and I've tried most of them. This one comes pretty close to being the best. I substituted King Arthur's Ancient Grains flour for the buckwheat and added black sesame seeds on top. Not too bad! 

Kale Salad with Tempeh Bacon

Around our house, we call this salad with Tem-pacon (tempeh - bacon). Prepare the tempeh by thinly slicing and marinating overnight in a couple tablespoons of sesame oil, Tamari, and chili-garlic paste. Toss once or twice while marinating to be sure all pieces are well coated. The next day, grill or pan fry the tempeh. Serve over your favorite salad. We like kale!

Raw Kelp Noodles Two Ways!

Raw kelp noodles are a staple in our home, Here are two of our favorite ways to eat them:

Rinse the kelp noodles and drain well. Top with your favorite shredded veggies (golden beets, swiss chard, avocado, purple beans, jalepeno, cucumber and sliced tomato) and freshly squeezed lime juice, salt, pepper, hemp and black sesame seeds. 

Looking for something fancier? 

Make a cashew cream but add several handfuls of spinach to the blender as well as fresh lime juice and salt and pepper. Toss kelp noodles in the spinach sauce and top with diced beets and of course, black sesame seeds. The colors are amazing and so are the flavors! My pal calls this, "Mermaid food" :) 

Raw Banana Cream Pie

One more delicious use for those inexpensive bananas! 

CRUST: in the food processor, blend about a cup of raw walnuts, five dates, a handful of raw pepitas, and a handful of shredded coconut. Press into a baking dish. 

FILLING: Make a cashew cream by soaking raw cashews in water overnight then drain, and blend the cashews with fresh water, about 1/4 cup of water for each cup of cashews. Less if you want a thicker consistency. I used about two to three cups of cashew cream blended with two very ripe bananas, two stevia packets, cinnamon, and a handful of shredded coconut. Pour the filling over the crust. 

Freeze the whole pie until set then defrost in the fridge. Serve with raw coconut whipped cream.

Vegan Omelets!

Whisk together about a cup of chickpea flour, one Tbsp each of ground flax seed, chia seeds, hemp seeds, and nutritional yeast. Add a dash of turmeric and chopped fresh herbs. I like green onion and basil. Season with salt and pepper (and maybe chili pepper flakes!) to taste. Add enough water to make a soupy consistency. I don't measure this at all. I hold the bowl under the sink and whisk until it looks right. Heat a skillet over medium head and spread a thin layer of batter, turning the skillet to coat the bottom. Cover and cook for about a minute or two. Fill with your favorite sautéed veggies. I like mushrooms, peppers, kale and onions! And finally, a squeeze of Sriracha completes this hearty breakfast.

Samosas

I make these regularly. Although they are a lot of work, I can assure you they are well worth the time and effort. Recipe can be found here on one of my favorite blogs, My New Roots.