All Summer I’ve been enjoying carrots in a rainbow of colors- any kind will work for this recipe of course but I found the purple to be particularly vibrant and beautiful.
1 bunch of purple carrots, tops removed
1 Tbsp organic butter, melted
1 Tbsp dried or fresh rosemary
truffle salt, to taste
freshly cracked black pepper, to taste
Preheat oven to 400. Slice carrots and toss with butter and rosemary. Place a piece of parchment paper over a baking tray, layer on the carrots, and bake for 20 minutes. Season to taste.
For the past three years I’ve created an all raw vegan “Living Thanksgiving”. This year I’m changing things up a little, I think I maxed out my nut-and-oil-free-but-still-satisfying-and-holiday-themed-raw-vegan recipe creativity. I’m including cooked foods this year and shifting “Living Thanksgiving” to mean you can still feel alive and upbeat after the holiday feast rather than heavy and in need of a nap. I’ll also be taking a lot of recipe inspiration from other bloggers this year, I dedicated an entire Pinterest board to potential holiday recipes! Here is my contribution to the many wonderful holiday recipes that are circulating, Shepherds Pie is traditionally not a vegetarian dish and usually made with white potatoes so this is a stretch. It turned out to be a perfectly filling but not too heavy, comforting holiday dish.
1 cup button mushrooms, sliced
1 cup brussel sprouts, shredded
1 cup baby carrots
1 cup leeks, sliced
1 cup green beans, chopped
small handful sage, chopped
small handful thyme, stemmed
2 sweet potatoes, baked and peeled
2-4 Tbsp coconut oil
salt and pepper
Preheat oven to 400. Coat all veggies besides sweet potatoes in coconut oil and herbs in a baking dish. Bake for 30 minutes. Mash sweet potatoes and add a bit of coconut oil, salt, and pepper to taste. Remove veggies from oven and top with sweet potato mash. Return to oven and broil until sweet potatoes start to brown.
For some raw vegan holiday inspiration check out last years Living Thanksgiving:
Herbed Cauliflower “Couscous”
Pumpkin Pie in a Bowl – Kabocha Style
Raw Creamed Corn with Oregano
Avocado Pesto Stuffed Mushrooms
Jicima “Potato” Salad with Dilly Dijon
Spiked Vanilla Chai
What are you having for Thanksgiving this year?
4 slices of cabbage, 1/2 inch thick
2 oz crumbled goat cheese
salt and pepper
2-4 cloves raw garlic, minced
Preheat oven to 425. Melt a little organic butter and lightly coat cabbage wedges. Place in a single file on baking sheets and bake for 30 minutes. Remove from oven, top centers with goat cheese, garlic, salt and pepper and return to oven for another 5 minutes.
Ahhh it’s so good to be back to normal days like this…
Yesterday I went in search of a thermos to bring on the airplane with me so I have hot tea all morning long. I had success with this one, opening it hours later, my lemon gingerade was still steaming!
Breakfast was Cinnamon Ginger Green Juice.
Lunch was carrot/romaine/fennel juice blended with avocado, raw sweet potato, maca, cocoa powder and stevia.
Dinner was the roasted sweet potatoes you see below wrapped in romaine leaves with a side of homemade marinara and delicious olives.
Dessert! I rarely splurge on these Omega Truffles as they are quite expensive but I do love the treat once in a while.
Last year’s Vegan Month of Food was when I really started blogging regularly so it’s a special memory. Not so special memories from that time included trying out foods and recipes I wouldn’t have normally eaten because they had the “vegan” label and I was curious how my body would react. I learned that (and I really probably knew better) tofu, processed/packaged vegan treats, and too many vegan baked items were NOT friendly to my body which appreciates very simple foods. Overall though I had a great time and am looking forward to some more vegan creativity to kick off Autumn. Here are a few favorites that came from my kitchen during Vegan MoFo 2011:
Spiced Avocado over Veggies and Romaine
Sweet Potato Tacos with Smoky Cilantro Veggies and Guacamole Cream
Pumpkin Pie Kombucha
Asian Inspired Slaw with Wasabi Peas and Miso Dressing
Sweet Potater Tots with Creamy Cumin Guac
Our farmers market was selling these gorgeous, freshly roasted peppers in various flavors. We decided to try all three (though I’m unsure of the names, any roasted peppers will do for this). The cauliflower “rice” makes for a much lighter dish than traditional rice and the flavors are to die for.
1 head cauliflower
1/2 cup chopped and packed cilantro
1 clove garlic, minced
juice of one lime
roasted peppers of your choice
2 oz goat cheddar plus extra slivers for however many peppers you wish to stuff
salsa and goat yogurt for serving (optional)
Remove leaves from cauliflower and break into pieces. Process in food processor to a rice-like consistency. Lightly butter a large pan and heat on medium high. Add cauliflower “rice”. Cook for a 3-5 minutes to warm through and add garlic, cilantro and lime. Stir for another minute. Shred in 2 ounces goat cheese. Slice open peppers and remove seeds. You can heat them in the oven or leave them cool. Stuff each pepper with rice, top with a sliver of goat cheddar and put back in the oven to melt cheese.
The other morning I was craving something a little heartier than juice for breakfast, I had just made Britney a Raw Curried Cantaloupe Soup and I decided to try a breakfast soup for myself as well!
1 cup carrot juice (1 pound of carrots)
1 cup romaine juice (1-3 heads romaine)
1 Tbsp each cacao and carob powder (or 2 Tbsp cacao or 2 Tbsp carob)
2 droppers NuNaturals stevia, vanilla or regular
Blend until frothy.