Coconut Oatmeal Macaroons

Adapted from Allergy Recipes, published by the American Dietetic Association and then further adapted to make them vegan

4 egg replacer the equivalent of 4 eggs

1 cup sucanat

2 cups rolled oats

1 cup shredded coconut

1 tsp. salt

1 tsp vanilla extract

1 Tbsp. vegan butter equivalent

Prepare egg replacer, then add Sucanat gradually. Fold in oats, coconut and salt. Add vanilla extract and vegan butter equilvant.

Drop from a teaspoon onto a buttered cookie sheet. Bake at 325 degrees F for about 20 minutes

Orange Sunshine Balls

½ c. raisins
1 c. almonds
3 tsp. agave nectar
1 tsp.. filtered water
½ tsp. orange zest, minced
½ tsp. cinnamon
1/8 c. almonds powdered

1. Blend raisins and almonds in food processor until well blended
2. Add agave nectar and water. Blend well.
3. Add orange zest and cinnamon. Mix.
4. Roll into balls.
5. Sprinkle with almond powder


Makes 20 one inch balls

These are very easy and everyone loves them.

Cool Quinoa Salad

And ideal Salad for a hearty family meal or the buffet table, this medley of quinoa, broccoli, black beans and fresh dill counts on toasted pecans to add the finishing touch. Serve it warm, immediately after preparation, or chill and serve later.

4 cups water
2 cups quinoa
1 1/2 teaspoons salt
2 broccoli crowns, cut into small florets
1 1/2 cups frozen peas, thawed
1 (15 oz) can black beans, rinsed and drained
1 sweet onion, thinly sliced vertically
1 red bell pepper, diced
1 cup toasted pecan halves
2/3 cup chopped fresh dill weed
3 to 4 tablespoons organic canola oil
2 to 4 tablespoons freshly squeezed lime juice
2 tablespoons low-sodium soy sauce
salt and freshly ground pepper

Combine the water, quinoa and salt in a 4-quart saucepan, cover and bring to a boil over high heat. Turn the heat down to low and steam for 15 to 20 minutes. Remove from the heat and let stand, covered for 10 minutes. Cool until just warm, then transfer to a large bowl.
Fill a 4- to 6-quart saucepan two-thirds full with water and bring to a boil. Add the broccoli florets, and when the water returns to a boil, blanch the broccoli for 1 minute. Dain in a stainer and rinse under cold water. Add the florets to the bowl with the cooked quinoa.
Add the remaining ingredients and season with salt and pepper. Serve immediately or thoroughly chill.

From the cookbook the Nut Gourmet by Zel Allen

Sunflower Corn Crackers

Very yummy, savory, simple crackers.

• 1 cup sunflower seeds, unsoaked
• 1 cup corn
• ¼ cup flax seeds
• ¼ tablespoon salt

I find that each cob of corn provides 1/2 cup of corn, so you will need at least 2 cobs. Soak the sunflower seeds (probably should take 12 hours or less.) Drain the sunflower seeds. (I use a jar and cheesecloth.) Use a food processor on the corn and soaked sunflower seeds. Mix all of the ingredients in a bowl. Dry in a dehydrator until crispy. Usually takes 24 hours. I like to make them thick, because they seem to taste better that way…. though they take longer to dry.

from the website www.goneraw.com

Broccoli with Cashews

This broccoli recipe was originally in Today's Diet & Nutrition magazine and called for the broccoli to be blanched. The ingredients looked good and inviting and we decided to make it raw. It's delicious and easy.

Makes 6 servings

1 large bunch broccoli (cut or pulled into smallish pieces)
1/3 cup vegan mayonnaise
3 table spoons red wine vinegar
2 tablespoons brown sugar
1/2 medium red onion, very thinly sliced
1/2 cup raw cashews
1/4 cup raisins (or dried cranberries or mix raisins and cranberries) [maybe be soaked, if you wish]
salt and freshly ground pepper to taste

Mix everything in a bowl and refrigerate. Flavors will mix if eaten the next day but this is great right away as well. Enjoy.

Raw Chocolate Mousse

Yield: 1 cup, 2 serving

1/4 cup pitted medjool dates, soaked
1/ cup plus 2 tablespoons water
2 tablespoons pure maple syrup
1/2 teaspoon vanilla extract
3/4 cup chopped avocados ( 1 1/4 avocados)
1/4 cup plus 2 tablespoons unsweetened cocoa or carob powder

Place dates, 1/4 cup of the water, maple syrup and vanilla in food processor fitted with an S blade and process until smooth. Add avocado and cocoa powder and process until creamy. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Add the remaining 2 tablespoons of water and process briefly. Stored in a sealed container, Chocolate Mousse will keep for three days in the refrigerator or two weeks in the freezer.

from the book Raw Food Made Easy by Jennifer Cornbleet

Fruit Crisp

Crumble Topping


2 cups raw walnuts or pecans unsoaked
1/2 cup unsweetened dried coconut
1/2 teaspoon cinnamon
1/4 teaspoon Celtic sea salt
1/2 cup raisins
1 cup pitted dates

Put all ingredients above in a food processor and blend until crumbly.

Fruit Filling

4 cups fresh or frozen fruit (if frozen thaw and drain)
3/4 cup pitted dates (soaked)
1 tablespoon fresh lemon juice


Place 1 1/2 cups of fruit along with dates and lemon juice in blender or food processor until smooth. Remove from blender or food processor and blend with remaining cut up fruit.
To assemble press half of crumble in bottom of 8" baking dish. Spread fruit filling on top. Top with remaining crumble topping and chill. Serve at room temperature or warmed in a dehydrator.

Raw Red Cabbage Slaw

1/2 medium head of red cabbage
1 tablespoon celery seeds
Salt & Herbamare seasoning to taste

Thinly shred cabbage and place in large bowl, add celery seeds, salt and seasoning to taste. Mix and set aside

The dressing used is called MISO MASTER DRESSING and is from the book The Saucy Vegetarian by Joanne Stepaniak. This recipe makes about 3/4 cup.

Sweet, sour, salty and rich-tasting--this dressing masters the art of flavor balancing.

3 tablespoons of sweet white miso
2 tablespoons dark sesame oil
2 tablespoons extra-virgin olive olive
2 tablespoons water
2 tablespoons brown rice vinegar
2 tablespoons brown rice syrup
2 tablespoons chopped onions
1 teaspoon Dijon mustard

Combine all the ingredients in a blender, and process until smooth.

Combine the dressing with the cabbage and mix thoroughly. Refrigerate and serve. This will taste best if left for 24 hours so that the flavors can combine with the cabbage.

Crockpot Barley Black Bean Salad

This is an easy main dish salad recipe that prepares the main ingredients in the slow cooker and was obtained from a crockpot e-mail list. It has been modified to be vegan.

Prep Time: 35 minutes
Cook Time: 7 hours, 30 minutes

Ingredients:
2 cups dried black beans
1 cup medium pearled barley
1 onion, chopped
3 cloves garlic, minced
3 carrots, sliced
1/2 cup plain soy yogurt
1/2 cup vegan mayonnaise
1/2 cup honey mustard salad dressing (if you don't use honey then you need to use a 1/2 cup of some sort of liquid, perhaps another salad dressing, perhaps water with a little agave. Experiment.)
2 tablespoons Dijon mustard
1/4 cup Vegan Parmesan cheese
2 red or orange bell peppers, chopped
2 cups cherry tomatoes
1 pound extra firm tofu, cut in small cubes

The original recipe called for 1 cup cubed Havarti cheese, I elected to use tofu instead. You could experiment with some of the vegan cheeses out there if you like as well.

Preparation:
Start the night before you want to make the recipe. Pick over beans, rinse, cover with water, and soak overnight.

In the morning, drain well and place in 3-quart slow cooker along with barley, onion, garlic, and carrot. Cover with 6 cups water.

Cover and cook on low for 8-9 hours until beans are tender.

In large bowl, combine yogurt, mayonnaise, honey mustard salad dressing, mustard, and Parmesan cheese. Drain mixture in crockpot and stir into bowl.

Stir in bell peppers, cherry tomatoes. Cover and chill for 4-5 hours before serving. Serves 6

Fruit Crisp

Crumble Topping

2 cups raw walnuts or pecans, unsoaked
1/2 cup unsweetened dried coconut
1.2 teaspoon cinnamon
1/4 teaspoon Celtic seas salt
1/2 cup raisins
1 cup pitted dates

Put all above ingredients in food processor and blend until crumbly.

Fruit Filling

4 cup fresh or frozen fruit (thaw and drain, if frozen)
3/4 cup pitted dates, soaked
1 tablespoon lemon juice

Place 1 1/2 cups of fruit along with dates and lemon juice in food processor until smooth. Remove from processor and mix with remaining fruit.

To assemble press half of crumble into 8" square baking dish. Spread fruit filling on to using a rubber spatula. Top with remaining crumble topping and chill. Serve at room temperature or warmed in a dehydrator.

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From an unknown contributor at the Raw Food Support Group potluck on July 21, 2008 at Kinzers Fire Hall.

Not Tuna Pate

Yield: 1/2 cup, 2 servings

1/2 cup soaked raw sunflower seeds
1/4 cup soaked raw almonds
2 tablespoons water
1 1/2 tablespoons minced celery
1 tablespoon minced onion
1 tablespoon minced parsley
1 tablespoon fresh lemon juice
1/4 teaspoon salt

Place the sunflower seeds, almonds and water in a food processor fitted with the S blade and process into a paste. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Transfer to a small mixing bowl and stir in celery, onion, parsley, lemon juice and salt. Mix well. Stored in a sealed contaqiner in the refrigerator, Not Tuna Pate will keep for five days.

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This recipe is from Jennifer Cornbleets book Raw Food Made Easy

Raisin/Craisin Nut Balls

2 cups raw walnuts
1 1/4 cup raisins
1 cup Craisins (dried cranberries)
1/4 cup hemp nuts (shelled)
1/4 to 1/2 cup raw sesame seeds as needed

Combine first 4 ingredients in a food processor and process till well blended and moist. This may take several minutes. You may see the mixture form a ball and it will look like there's "juice" in the food processor bowl.

Form balls with the processed mixture making sure that they are compact and press together tightly. Put a small portion of the sesame seeds in a bowl and coat all sizes of each ball with a single layer of sesame seeds. Continue to make additional balls until all the mixture is used up while adding additional amounts of sesame seeds to the bowl as necessary to coat each ball. Refrigerate at least an hour before serving and keep left overs in the refrigerator.

BRYANNA’S NO-OIL VEGAN POPPY SEED DRESSING

Makes about 2 cups


In a blender, mix until smooth:

8 ounces medium-firm tofu OR (2/3 of a box) firm or extra-firm SILKEN tofu, crumbled
6 tablespoons maple syrup OR half of a 6 ounce can frozen apple juice concentrate, thawed
6 tablespoons non-dairy milk
3 tablespoons cider vinegar (or other preferred vinegar-- not red wine or balsamic vinegar, but light wine vinegars, berry or fruit vinegars are good!)
1- 1 1/2 tablespoons poppy seeds
1 1/2 tablespoons chopped onion
1 1/2 tablespoons wholegrain Dijon mustard
1 scant teaspoon salt

Store in a jar in the refrigerator. This recipe is easily multiplied.

VARIATIONS:
Use the white part of 2 or 3 green onions, or a shallot, instead of the onion.

Use lemon juice instead of vinegar (you could also add a teaspoon of organic lemon zest, if you wish).

Use 3 tablespoons maple syrup and 3 tablespoons frozen orange juice concentrate for the sweetener, and add a teaspoon of organic orange zest, if you wish.

Nutrition Facts (using reduced-fat silken tofu, reduced-fat soymilk, apple juice concentrate, and only 1 tablespoon of poppyseed)
Nutrition (per 1/4 cup): 45.2 calories; 18% calories from fat; 1.0g total fat; 0.0mg cholesterol; 268.3mg sodium; 110.7mg potassium; 7.1g carbohydrates; 0.3g fiber; 0.6g sugar; 2.5g protein.

This recipe is from Bryanna Clark Grogan's Kitchen Journal Vegan Feast Kitchen at http://veganfeastkitchen.blogspot.com/search?q=poppyseed+dressing

Mock Chicken Salad

This is really delicious stuffed in a large tomato or avocado. Serves 4-6

Ingredients:

1/4 C sunflower seeds
1 C cashews
1 cucumber, peeled and seeded and cut into chunks
2 green onions, cut into smaller pieces
1 cup of pecans
1 celery stick, cut into chunks
1 tsp. dried dill
1/4 tsp. curry powder
juice of 1/2 a lemon

Preparation: Put all ingredients in a food processor and pulse chop until everything is chopped medium to fine. Enjoy! ----------------------------------------------------------------------------------

From the recipe files of TheRawTable.com

Confetti Couscous Salad

(Original recipe by Lucy Goodrum)

1 box plain couscous
1 package smoked or marinated tofu (any flavor), cubed
1 chopped red, yellow or orange pepper
1/2 cup sliced green olives
1/2 cup sliced cherry tomatoes
1 cup cooked beans (black eyed peas or chick peas are best)
1/2 cup corn (defrosted if frozen)
1/4 cup chopped sweet or red onion
1/4 chopped fresh cilantro

Dressing:
1/2 cup balsamic vinegar
1/4 cup soy sauce
1/4 cup olive oil
1 clove garlic, minced
1/2 tsp salt
Freshly ground pepper to taste
Dash of Tabasco or other hot sauce

Prepare couscous according to box instructions. Stir all ingredients, except dressing, into couscous in large bowl. Whisk dressing ingredients together in small bowl and add to couscous mixture.

Black Bean and Couscous Salad

Adapted from www.allrecipes.com/recipe

1 cup uncooked whole wheat couscous

1 1/4 cups vegetable broth (original recipe called for chicken broth)

3 Tbsp. extra virgin olive oil

2 Tbsp. fresh lime juice

1 tsp. red wine vinegar

1/2 tsp. ground cumin

8 green onions, chopped

1 red bell pepper, seeded and chopped

1/4 cup chopped fresh cilantro

1 cup frozen corn kernels, thawed

2 (15-oz.) cans black beans, drained

Salt and pepper, to taste

1. Bring chicken broth to a boil in a 2-quart or larger sauce and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.

2. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.

3. Fluff the couscous well, breaking up any chunks. Add vegetables to the bowl and mix well. Season with salt and pepper to taste and serve or refrigerate until ready to serve.

Makes 8 servings

Nutrition info per serving:

Calories: 258

Total Fat: 6.3 g

Cholesterol: 0 mg

Sodium: 566 mg

Carbohydrate: 41.1 g

Fiber: 9.6 g

Protein: 10.5 g

Green Goddess Dressing

1 package lite silken tofu

1/4 cup Bragg's Aminos

3 green onions

1 tsp. onion powder

1 tsp. garlic powder

1/4 cup parsley flakes

Blend together in blender until smooth. Chill. This is a delicious dressing for all types of green salads. We have even used this as a dip for raw vegetables, topping for rice and/or potatoes.

Marinara Sauce

Yield: 1 cup, 2 servings

1 ripe tomato, seeded and chopped ( about 1/2 cup)
1/2 cup sun-dried tomatoes, soaked or oil-packed
1/2 red bell pepper, chopped (about 1/2 cup)
2 tablespoons extra virgin olive oil
1 tablespoon minced fresh basil, or 1 teaspoon dried
1 teaspoon dried oregano
1/2 teaspoon crushed garlic (1 clove)
1/4 teaspoon salt Dash black pepper (optional)
Dash Cayenne

Place all ingredients in a food processor fitted with the S blade and process until smooth. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Stored in a sealed container in the refrigerator, Marinara sauce will keep three days.

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From the Raw Food Made Easy for 1 or 2 People by Jennifer Cornbleet

Mock Rice Pilaf

Yield: 1 serving

1 cup peeld and grated zucchini (about 1 zucchini)
1/8" teaspoon salt
3 tablespoons Marinara sauce (see Marinara sauce recipe)
1 tablesppon chopped pine nuts
2 teaspoons dark or golden raisins, soaked 10 minutes and drained
1 teaspoon minced fresh arsley or dill weed

Place the zucchini and salt in a mixing bowl toss and let rest for 5 minutes. Squeeze out the liquid with you hands and discard. Add Marinara sauce, pine nuts and parsley to zucchini and toss gently. Serve immediately.

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From the Raw Food Made Easy for 1 or 2 People by Jennifer Cornbleet

Kale Avocado Salad

1 head kale, any variety is great shredded
1 c tomato diced
2 T leek minced (or sweet onion)
1 c avocado chopped
2 1/2 T olive oil or flax oil
1 1/2 T lemon juice
1 t Celtic Sea salt
1/2 t cayenne

In a mixing bowl toss by hand all ingredients together, squeezing as you mix to 'wilt' the kale and creaming the avocado. Serve immediately. As a variation add chopped fresh herbs or your choice of diced vegetables.

---

From a cooking class recipe at Vegetaran Summerfest by Chad Sarno

Raw, Dairy-Free Pizza Cheese Recipe

Makes 4 Servings

Ingredients:

2 cups macadamia nuts
3 cloves garlic
2 tablespoons lemon juice
1/2 cup fresh basil
1 teaspoon sea salt
2/3 cup water (or as needed)

Directions:

In a strong blender or food processor, process macadamia nuts, lemon juice, garlic, fresh basil, and sea salt until smooth (drizzle in water slowly as you process until you get a smooth and creamy texture).

Try including this raw, dairy-free pizza cheese in your favorite whole grain sandwich.

This raw cheese recipe is from a raw food cook book called Ani's Raw Food Kitchen.

Raw, Dairy-Free Ricotta Cheese Recipe

Makes 4 Servings

Ingredients:

1 cup walnuts
1 cup pine nuts
1/3 cup miso
1/2 cup fresh parsley
2 cloves garlic
2 tablespoons lemon juice
1 cup water (or as needed)

Directions:

1. Pulse garlic in food processor until processed into small pieces.

2. Add walnuts and pine nuts and process until ingredients become almost powder-like.

3. Add miso and lemon juice. Process again, and drizzle water in while processing until the texture resembles that of a chunky ricotta cheese.

4. Add fresh parsley and process briefly to distribute parsley evenly through cheese.

This delicious, dairy-free ricotta cheese will keep in an air-tight container in the refrigerator for up to four days.

This raw cheese recipe is from a raw food cook book called Ani's Raw Food Kitchen.

Raw, Dairy-Free Dill Cheese Recipe

Makes 4 Servings

Ingredients:

2 cups raw sunflower seeds
2 tablespoons lemon juice
2 cloves garlic
Handful of fresh dill
1/2 cup of water (or as needed)

Directions:

Blend sunflower seeds, lemon juice, garlic, and fresh dill together while slowly drizzling in water until desired consistency is reached; you're aiming to create a creamy texture with this raw cheese.

Enjoy this dairy-free dill cheese recipe over vegan burgers or as a dressing for a large green salad.

This raw cheese recipe is from a raw food cook book called Ani's Raw Food Kitchen.

Raw, Dairy-Free Nacho Cheese Recipe

Makes 4 Servings

Ingredients:

2 cups macadamia nuts
4 tablespoons fresh lemon juice
1 tablespoon naturally brewed soy sauce
1 tablespoon turmeric
1 teaspoon cayenne pepper
1 cup water (or as needed)

Directions:

Use a food processor or strong blender to process macadamia nuts, lemon juice, soy sauce, turmeric, and cayenne. Slowly drizzle water into food processor or blender while processing until desired consistency is reached.

This delightful dairy-free nacho cheese is perfect for drizzling on vegetables like broccoli, cauliflower, and asparagus.

This dairy-free nacho cheese will keep in the refrigerator in an air-tight container for up to three days.

This raw cheese recipe from a raw food cook book called Ani's Raw Food Kitchen.

Sesame Milk

1/2 cup sesame seeds, soaked
4 cups pure water

Blend until liquefied, strain, and serve.

Rice Milk No 2

4 cups hot/warm water
1 cup brown rice (you can either soak the rice for 48
hours or cook rice according to instructions)
4 chopped dates

Mix all ingredients in blender until smooth.  Let the
milk set for about 30 minutes; then, without stirring,
pour the milk into another container, leaving most of
the sediment in the first container. 

OR, if you have a juicer, run milk through the juicer.
If it needs to be even thinner, run it through a cheese
cloth.  The juicer usually does the trick for me.  This
makes about 4-4 1/2 cups.

Rice Milk No. 1

1 cup cooked rice (white or brown)
4 cups warm water
1 teaspoon vanilla extract
1/4 cup almond or cashew pieces

Place all ingredients in a blender and blend until
smooth. Let the milk set for about 30 minutes. Then,
without shaking, pour the milk into another container,
leaving most of the sediment in the first container.
This makes about 4 to 4 1/2 cups.

Notes: When I have used cold water and the rice was
taken out of the refrigerator, it just doesn't come out
that well. I don't know why, but it's best to use warm
water and warm rice (you can nuke it if it's leftover
rice but freshly made is best). I have even let it set
longer than 30 minutes (overnight) without it making a
difference.

Almond Milk

2 cups almonds - soaked 12 hours, minimum
4 cups pure water
4 - 5 dates
1 teaspoon almond flavoring (or vanilla if you prefer)

Drain soaked almonds and place in blender (Vita Mix is
best). Add water, dates, and flavoring.

Blend until nuts are pulverized (about 2 minutes in
standard blender, 1 minute in a Vita Mix). Pour into a
fine mesh bag and "milk the almonds."

Refrigerate well before serving.

*Save the almond mash for cookies.

** This recipe may be made without the dates and
flavoring to use the milk in soup recipes.  If a dessert
milk is wanted add honey and flavoring later.

Sunflower Seed Cheese

Serves 4

A thick, spreadable cheese that is a versatile as it is tasty.

1/2" cup lemon juice
1/2" cup Nama Soyu
4 to 5 cloves garlic, peeled
2 3/4" cups raw sunflower seeds, very finely ground in a food processor

In a high- speed blender [or food processor], combine all of the ingredients, adding the sunflower seeds last. Blend thoroughly until the resulting cheese is smooth and uniform.

We have enjoyed this several times from Mary Ann Keller and she adds the following concerning this recipe: "The first time I made this cheese I followed the recipe exactly as written and I thought it had too much Nama Shoyu... way too strong. So now each time I have made it since, I have changed it just slightly. I personally have found that if I put a little more lemon juice and a little less Nama Shoyu in it, I like it better. I do not put as much garlic in it as they call for either. And..... I did use 3 cups of sunflower seeds instead of 2 3/4 cups. I measure out my

seeds and then grind them. The best suggestion I can give is just to taste as you go along. And, one last thing... I made this cheese in my food processor and not my VitaMix. It took a little longer to get it smooth, using my FP, but I am sure it would have been difficult to get it out of the VitaMix container."

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From Rawvolution by Matt Anderson

Date Nut Torte

Torte:
2 cups Raisins
2 cups walnuts

Frosting:
1 cup dates, pitted and soaked for at least an hour
1/2 lemon, juiced

Torte:
1. In a food processor, combine raisins and walnuts and blend until well blended and moist. (This will take a few minutes and you may see it forming a ball. Just make sure the raisins come out looking like a fudgey mixture and are not still grainy.)
2. Remove from processor and mold onto plate in a round circle about 1 1/2" thick.

Frosting:
1. In food processor, combine dates and lemon juice until smooth and creamy.
2. Spread frosting on top of the torte.

Note: I like to serve this at room temperature as the frosting and torte are still sticky, but if you want to be able to slice it easier and have it harder, refrigerate for a few hours.

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From the cookbook Living on Live Food by Alissa Cohen

Marinated Portabello Chunks

Marinated Portabello Chunks

1 tbsp Nama Shoyu
1 tbsp Extra Virgin Olive Oil
1 tsp Apple Cider Vinegar
1 Portabello Mushroom
dash Garlic Powder (just to add a slight bit of mystery and intrigue)

Stir together Nama Shoyu, Olive Oil and Vinegar. Remove stem from portabello. I also like to scrape the gills out with a spoon. Cut mushroom cap into 1-inch chunks. Put in container with marinade and let marinate for about 20 or 30 minutes.

The 'No' Pumpkin Raw "Pumpkin" Pie Recipe

1. The crust: soak two cups of raw almonds in water overnight. Grind the almonds in a food processor. Add 1/2 cup of dates, pitted and soaked, and blend. Pat down in a pie plate. I usually put in the refrigerator while I make the filling.

2. The filling:

Ingredients:

1 cup of raw cashews, soaked 4 hours or more

1 cup of coconut meat from young white coconut (you can get these at Miller's Natural Food Store in Bird in Hand or at the Asian Market on East Clay St. in Lancaster City)

2 cups of carrot juice from fresh juiced carrots

3/4 cup of agave nectar (you can purchase at the Giant Foods in Lititz or Rhubarbs)

3/4 cup of coconut butter (unrefined) (you can purchase at Miller's Natural Food Store or Rhubarbs)

1/3 cup of date paste (made by blending a handful of dates in a food processor)

1 tablespoon vanilla extract (you can purchase REAL vanilla extract-not the alcohol based kind- at Rhubarbs)

1 tablespoon ground cinnamon

2 teaspoons ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground clove

3/4 teaspoon sea salt

In a Vita-Mix or high speed blender blend all the filling ingredients until completely smooth. Place directly in pie shell while filing is still at room temperature. Place the pie in refrigerator to set, about 1 hour or more. You can save the left over filling and eat it as pudding.

---

This pie was a hit at the raw food potluck outside of Whitehorse on March 17th. Thanks Jennifer for the recipe.

Delicious Carrot Cake
This is really wonderful.
Recipe developed by my dear friend, Vanesa Clark.
Serves 4-6

CAKE
3/4 C of shredded/grated carrot
1/4 C fresh moist dates, pitted
1 T flax seed, ground
4 T coconut shreds
1 tsp vanilla
2 T blue agave nectar
2 T cashews, ground
1/4 -1/2 C raisins (not soaked)
1/4 T cinnamon
1/8 tsp nutmeg
1/8 tsp ground ginger
1/2 cup chopped nuts (pecans or walnuts)
1/4 tsp salt

Blend dates until they are a paste then add everything else except for nuts, raisins and about a handful of carrot shavings. Add nuts, raisins and carrot to the blend and pulse until well blended. Mold into desired shape and place in dehydrator about 4 hours at 115 degrees or until firm enough to hold frosting.

Frosting
1 C cashews (soaked in water for 2-3 hours)
4 T agave nectar
2 T orange juice
2 T coconut butter or oil
1/2-1 tsp vanilla
pinch of salt

Place all ingredients in a blender and process until smooth and creamy. Please in refrigerator and allow to thicken if necessary. Frost cake as you desire.

From The Raw Table website at www.therawtable.com

Easy Creamy Dressing

3 medium cloves garlic, pressed

1 Tbsp. prepared Dijon mustard

1/2 tsp. salt

1/2 tsp. cracked black pepper

4 Tbsp. fresh lemon juice

1/4 cup sunflower seeds

4 oz. silken tofu

½ tsp. Italian herbs

2 Tbsp. extra virgin olive oil

A little water to thin, if needed

This dressing could be used in recipes instead of mayanoise

---

From a recipe originally from the Now Foods website

Sweet Potato Salad

5 cups sweet potatoes, cut into bite size pieces
3/4 cup dates, soaked 4 hours and chopped into bite size pieces
3/4 cup walnuts, soaked 8 hours and chopped
1/2 cup date juice (from soaking dates)
3/4 Tbsp cinnamon

Combine all ingredients and serve

---

From The Liviing Foods Lifestyle by Brenda Cobb served at the February 25, 2008 Potluck in Atglen, PA

Easy Creamy Salad Dressing

From the Fat Free Vegan E-Mail list

I like creamy salad dressings that seem full of fat so since we can't have that "fat" (nasty word)--here is my salad dressing:

1 box Mori Nu tofu, lite (yellow and white box)
3 T. rice vinegar
1/2 t. salt (opt.)
1 t. Schillings salt free garlic & herb spices

Put all ingredients in blender and blend until smooth. I really like this dressing. You can make a base of the tofu and vinegar and salt and then do whatever seasonings you like!!

Raw Turnip/Apple Salad

1 c raw turnip or rutabaga, peeled and chopped into big chunks
1 c tart green apples, peeled and chopped into big chunks
1/2 c parsley leaves
1 lemon, juiced
1 T. honey or agave
1 T. olive oil
Sea salt and pepper to taste

In a food processor, using the S blade, pulse chop the turnips, apples and parsley leaves all together. Combine with everything else in a big bowl. Chill.

OPTION: Use lime and cilantro instead of parsley and lemon.
___________________________________________________________________________
This is a recipe that was demonstrated by Stacy at the E-Town potluck in November 2007

Mary Ann’s GUACAMOLE

In a food processor, pulse chop:

3 roma tomatoes
1/4 sweet onion
1 tsp. garlic, minced
1/2 bunch of cilantro leaves, washed

Add chopped mixture above to bowl of:

1-2 avocado, mashed with fork, smooth or chunky
1 lime, fresh squeezed
1-2 shakes of cayenne
sea salt to taste

____________________________________________
This recipe was enjoyed at the January 25th Potluck in E-town

Raw Chowder :: Generic Recipe

If you follow this recipe, you will be amazed at how many different soups you can create on your own.

Blend 1 cup of nuts (soaked overnight) with 2 cups of water. Add 1 cup cashews or walnuts and blend to a creamy consistency. Add the rest of the following and blend well:

1 cup water
1/2 cup extra virgin olive oil
1 teaspoon honey (or agave)
1 cup chopped celery
Hot peppers to taste
2-5 garlic cloves
1 teaspoon salt

Now you have plain chowder. You pick the flavor:
For a clam chowder taste add: dulse flakes
For broccoli: chopped broccoli
For mushroom: you favorite mushrooms, dry or fresh
For tomato: chopped tomato
For carrot: grated carrots
For corn: Cut corn off the cob or use frozen corn
For pea: Fresh or frozen peas
Your own creation ....

Sprinkle with dry parsley flakes before serving.
Note: This soup will become warm because of much blending. It's still raw. (Just don't let it become hot!) Warm soup are comforting in the cold wintertime. Serves 5
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This is the soup brought to the January 25th potluck in E-Town by Doris Yoder that was such a hit and is from the book Eating without Heating by Sergei & Valya Boutenko. Doris used walnuts, frozen peas, cauliflower which was processed to small pieces in a food processor and nutritional yeast. It was yummy!

Yummy Apple Cobbler

All I can say to this recipe is WOW! If you are trying to make a really great impression of raw food with some non-raw friends or family, you should definitely serve this. It is as simple as it is delicious.

Serves 6-8

Pie Filling Ingredients:
5 medium apples
1/2 cup raisins soaked in water for 2-4 hours, or overnight in fridge
1/2 tsp. ground cinnamon
juice of half a lemon
2 T honey
1 tsp. vanilla
1/2 tsp. ground nutmeg
1/2 tsp. sea salt

Cobbler Topping Ingredients:
1 1/2 C pecans, not soaked (can also use walnuts)
3/4 C dates, pitted and not soaked
1/2 tsp. sea salt

Preparation:
Peel and chop one of the apples. Place it along with the drained raisins, cinnamon, lemon juice, honey, vanilla, nutmeg and salt in a food processor or high-speed blender. Puree until completely smooth and creamy. Set aside.

Peel, core and slice thin remaining apples. Place slices in a large bowl and gently toss with pureed mix. Place in a medium-sized glass or ceramic dish.

For the topping, in a food processor pulse the pecans until finely ground then add the dates. and continue to grind until evenly mixed. Crumble an even layer of the pecan mixture over the apples.

Place your pan in the dehydrator at 115 degrees for about 4 hours. Serve with coconut creme or as-is warm from the dehydrator. This dish only gets better after a day or so, that is, if you have any left after the first serving.

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This recipe is from The Raw Table website at www.therawtable.com Based on a recipe from Chad Sarno's Vital Creations, An Organic Life Experience :: Visit his web site at www.rawchef.com .