Roti and Chickpea Curry

This is an extremely simple and quick recipe that makes an abundance of delicious food. If you don't try to eat it all for yourself - you have great willpower. The spicy and saucy element of the chickpea curry combined with juicy and slightly bitter kale and spinach adds an even healthier element. These elements all wrapped in a thin whole wheat roti make the perfect combination between crisp and soft.

(Chickpea Curry Ingredients)

• 2 cups of Cooked Chickpeas
• 3 cloves of Garlic (minced)
• 1 small Onion (minced)
• 1 tsp of Ginger (minced)
• 2 tsp of Cinnamon
• 1/4 tsp of Nutmeg
• 1/2 tsp of Turmeric
• Pinch of Cardamom and Garam Masala
• 1/2 cup of Tomato Sauce
• Pinch of Sea Salt (optional)

(Roti Bread Ingredients)

• 1 and 1/2 cups White Whole Wheat
• 2 tbl Olive Oil (or Vegan Ghee)
• 1/4 tsp Sea Salt
• 1/2 cup of Warm Water

(Directions)

• For the Chickpea Curry: You can simply dry cook your onions, garlic and ginger until lightly softened and then add your spices.
• Stir a bit more and then add your chickpeas and tomato sauce. Readjust the spices to your taste


• For the Roti : YMix the ingredients and knead for about 2-5 minute and then cover with a damp towel for about 10 minutes.
• cut your bread dough into fourths or sixths, then roll out as thin as you can all around with a rolling pin. Make sure that there are no holes in the dough and then place onto a lightly creased large pan set on low heat.
• Spread it out a little thinner, flip it after a minute and put the curry on the cooked side after about 30 seconds.
• Fold your sides over to make a sort of burrito or undercook and wrap into triangles (similar to normal roti).

Strawberry Butter (or Strawberry White Chocolate)

It seems complex with the variety of things that you can do with coconut oil, salt, sugar and some fruit. You can make frostings, versions of chocolate, butters and lots of other delicious desserts. In a sense - you can use this recipe to make raw vegan ice cream as well as the above mentioned sweets. The only thing that changes the form is what you place your decadent mixture into - regular or nonstick pans.

(Strawberry Butter Ingredients)

• 1 cup of Melted Coconut Oil
• 1/2 cup of Powdered Sugar
• 5 sliced Strawberries
• A pinch of Sea Salt

(Directions)

• Mix in a blender until everything is pink and you see little to no flecks of strawberry.
• If you want to use as butter: Place into a non-stick pan if you don't want it to freeze completely


• If you want to use it as chocolate: Add just a touch more of powdered sugar and place it into a regular dish and freeze.

Use to top baked donuts and pretzels (my personal favorite), buns or eat it straight to your hearts content.

(Ihop-style) White Chocolate Peppermint Pancakes

This is a great treat for those that have a sweet tooth and just generally love the holidays. There's not much of an offset between the sweet and savory - so I added cinnamon to make it seem like a slightly mature taste as well as adding a lot less sugar than usual to the pancake batter. May it fill your hearts (and your stomachs) with holiday cheer.

(Pancake Batter Ingredients)

• 1 cup of White Whole Wheat
• 1/2 cup of All-Purpose Flour
• 1/4 tsp of Sea Salt
• 1 tbl of Raw Sugar
• 1/2 tsp of Baking Soda
• 1/2 tsp of Baking Powder
• 1 cup of Vegan Buttermilk (with ACV)
• 1/4 package of Medium-Firm Tofu (blend with buttermilk)
• Vegan White Chocolate Chips(recipe below)

(Vegan White Chocolate Chips Ingredients)

• 1/2 Vanilla Bean (scraped)
• 1/4 cup of Coconut Oil (melted
• 1/2 cup of Powdered Sugar
• A pinch of Sea Salt

(Toppings)

• Crushed peppermint candy)
• Whipped coconut cream (unsweetened)

(Directions)

• Mix all of your pancake batter ingredients together.Set aside.
• For white chocolate chips: stir your ingredients together. Place onto a plate and put into the freezer for about five to ten minutes or until slightly hardened.
• Chop into small, equal sized pieces, and stir into the pancake batter.
• Spray a large non-stick pan with cooking spray and set it on the lowest setting for your pancakes.
• Once the pancakes have started to firm up on the bottom you can turn the heat up lightly, flip once they bubble and repeat until finished.
• Cover with whipped coconut cream (unsweetened), bits of crushed peppermint candy/candy canes and hit with a few dashes of cinnamon.
• Enjoy!

Somalian Fried Rice (Surbiyaan) and Tikka Masala Tofu

This is the first Somalian dish that I've made and I absolutely love it. A mix of my favorite flavors, spice, and herbs make this a wonderful one-pot dish for anyone. To cool it down it is best to serve with a few nice pieces of muufo and have a great family meal. I took an easy shortcut with this - so feel free to do the same.

(Somalian Fried Rice Ingredients)

• 1 package of Saffron/Basmati Rice
• 1/4 cup Brown Rice (long grain)
• 1 Small Bell Pepper
• 1/2 Red Onion
• 4 cloves of Minced Garlic
• 1/2 small Jalapeno (minced)
• 2 tsp Cinnamon
  
• 1/4 tsp Cardamom
• 1 tsp Cumin
• 1 tsp Paprika
• 1/2 tsp Coriander
• Minced Cilantro (at the end)
• Water

(Tikka Masala Tofu Ingredients)

• 1/2 Package Firm Tofu
• 1/2 tsp Red Pepper Flakes
• 1 Small Minced Onion
• 2 cloves of Garlic (minced)
• 1 tsp Cumin
• 1-2 tsp of Cinnamon
• 1/4 tsp of Coriander and Nutmeg
• A pinch of Allspice
• Minced Cilantro
• 1/2 cup Tomato Sauce
• 1/4 cup Non-Dairy Milk

(Directions)

• For the Fried Rice: Add your spices to the water and once it comes to a full boil you can add the peppers, garlic and rice. Place the pot top on top of them.
• Slice your red onion. Dry cook onion in a pan and once the rice is finished steaming.
• Turn the heat off and keep the lid on for 15 minutes. Then you can add in the onions and cilantro.
• Serve next to some muufo with cilantro and the tikka masala and enjoy!


• For the Tikka Masala Tofu: Marinate your tofu in everything but the last two ingredients for at least 3-5 hours and cook with 1/2 tsp of Olive Oil until the tofu is well browned.
• Add the tomato sauce and let it cook for about 5 minutes - then slowly stir in the soy mil.
• Cook for one more minute and turn off the heat. Place on top of your fried rice.

Raw Vegan Fruit Cake

Delicious, fresh, moist and fruity - these tasty little snacks are quite healthy too. They're easy to make and great for kids!

(Fruit Cake Ingredients)

• 1 cup of Base Flour
• 4 tbl Coconut Oil
• 3 tbl Raw Sugar
• 1/2 Juicy Apple (your choice)
• Chopped (dried) Pineapple, Cherry and Cashews

(Directions)

• Mix together, form into balls and place into the freeze for thirty minutes.
• Let them defrost for a moment and serve for Christmas or any time.

I hope that you enjoy this quick snack!

Raw Vegan (and Gluten-Free) Christmas Cookies

I've been obsessed with raw vegan goodies lately - but thank goodness that I have the excuse of the holidays to bake them. As you can see - I have a decadent array of cookies that would make any child squeal with glee. Before you ask - yes I did, but only with the gingerbread, - they're just so cute! The best part is that they're made with the same base ingredients that anyone would have in their household. Just tweak it to your liking and be on your merry way.

(Base Flour Ingredients)

• 1 cup of GF Oats
• 1/4 cup of Black Chia Seeds
• 2 tbl Sesame Seeds
• 1/4 cup of Raw Sugar
• 1 pinch of Sea Salt

(Peanut Butter Cookies Ingredients)

• 1 cup of Base Flour
• 1/4 cup Raw Nut Butter (any type)
• 2-4 tbl Coconut Oil
• 1 tbl Extra Sugar (per cookie)
• Minced Nuts

(Gingerbread Cookies Ingredients)

• 1 cup of Base Flour
• 1/2 tbl Blackstrap Molasses (or Yacon Syrup)
• 1/2 tsp Cinnamon
• 1/4 tsp Nutmeg
• 2-4 tbl Coconut Oil
• 1 tbl of Fresh Minced Ginger
• A small pinch of Cardamom and Allspice

(Snickerdoodle Cookies Ingredients)

• 1 cup of Base Flour
• 1/4 cup of Sugar
• 2-4 tbl Coconut Oil
• 1 tsp of Cinnamon
• Raw Cinnamon Sugar to roll cookies in

(Directions)

• For the Base Flour: Blend or process for about five minutes and then set aside while you configure which recipe you want to use.


• Peanut butter cookies: Mix all of the ingredients together, mold them and then place them in the freezer. These are the absolute best when frozen - but you decide.


• For the Gingerbread cookies: Mix all of the ingredients together.
• Coat an entire pan with the dough, place it into the fridge to slightly harden and then cut out the cookies.
• Refrigerate.


• For the Snickerdoodle cookies: Mix all of the ingredients together.
• Roll into a log, then chill.
• Once firm, slice and coat in the cinnamon sugar. Refrigerate.
• Enjoy!

Eeyore Bento

An Eeyore Bento that I'm entering for the Cooking Gallery's new bento contest. ^^ I realized that  I colored Eeyore the wrong way and so placed some oddly colored (Eeyore's true color) vegan tamagoyaki at the very bottom. I hope that you and everyone else loves it!

Eeyore Bento Ingredients:

Brown and White Rice Onigiri

Purple Vegan Tamagoyaki

Steamed Tofu

Steamed Kale

Mini Sweet Bell Peppers

Pink Mochi

Nori

Soy Cheese

Mung Beans

Orange Slices



Wish me luck, everyone! ^^

Funky Monkey Cheesecake (Raw Vegan)

It might not look like much - but this is purely heaven. You can eat it straight from the mixer as a sort of pudding, keep it cool for a mousse or keep it on the chill side for a nice cheesecake. The best part is when it is between fresh and frozen and you get easy to cut slices with a few chunks of velvety smooth peanut butter. Not to mention the sea salt crust with chocolate, fresh coconut, various nuts and seeds and raw cocoa powder. My first raw vegan dessert (after a raw vegan meal) and most definitely not my last.

(Funky Monkey Cheesecake Filling Ingredients)

• 1 Large Banana (Brown)
• 1/2 tsp Apple Cider Vinegar
• 1/2 tsp Fresh Lemon Juice
• 1/4 cup of Raw Sugar
• 1-2 cups of Raw Soaked Cashews(for 24 hours)
• A pinch of Sea Salt
• 1/4 cup of Raw Hemp Milk (or similar)
• 2-5 tbl of Coconut Oil (melted)
• 1/8 cup of Raw Nut Butter
• Raw Cocoa Nibs (optional)

(Funky Monkey Crust Ingredients)

• 20-40 strips of Fresh Coconut
• 3 tbl of Raw Sugar
• 1 tbl of Chia Seeds
• 2 tbl of Sesame Seeds
• 1/2 cup of Raw Oats
• A pinch of Sea Salt
• Halved Peanuts (as much as you want)
• 5 tbl of Coconut Oil (melted)
• 1/4 cup of Raw Cocoa Powder

(Directions)

• Cheesecake Filling: Blend all of your ingredients together for the filling. (Don't include the peanut butter.)
• Taste, then let cool in the fridge.


• Funky Monkey Crust: Cover the coconut strips with the chia seeds and sugar in a pan. Toast everything together very lightly.
• Process the toasted strips,seeds, and sugar with the rest of the ingredients into crumbs using a blender/processor.
• Press into a baking dish greased with coconut oil and stash in the freezer for about 30 minutes 


• Add in your cheesecake filling and place back in the freezer for about 20 more minutes.
• Swirl in your peanut butter, smooth over and then place in the freezer for about two hours or until it seems ready.

I hope that you enjoy it!

Apam Balik (Malaysian Peanut Pancake)

My mother always used to make peanut pancakes, but they never turned out as well as the soft and cakey ones we used to buy. Of course, my mother tended to use those smokey dried peanuts for a savory biscuit-type, and she tended to use peanut butter for her thick and extremely rich pancakes. These are more my style - what with delicious lemon peel and pistachio crepes and another being the favorite of everyone in our house; sugar, salt, cinnamon, minced peanuts and "butter".

Basic Crepe Batter Recipe:

1 and 1/2 cups Whole Wheat Flour

1 and 1/2 cups of Soymilk

1 cup of Cold Water

1 tsp of Cornstarch + 1 tsp of Cold Water (mix it well)

3 tbl of Oil (preferably Coconut)

1/4 tsp of Vanilla Extract

1/4 Package of Medium-Firm Tofu (not squeezed)

1 tbl of Sugar

A pinch of Salt

Original Peanut Filling:

1/4 cup of Minced Peanuts

Salt, Sugar and Cinnamon to taste

Margarine to add

Lemon-Pistachio Twist:

1/4 cup of Minced Pistachios

3 Small Lemon Peels (skin only) Minced

Salt and Sugar to taste

Margarine (optional, this was not added)

Mix all of your ingredients together for the crepe batter, adding the liquids first, then the oil and adding the cornstarch slurry last. Mix it well until slightly bubbly and let it sit for about an hour or two. Afterwards, put all of your ingredients into a blender and mix for about one minute. Meanwhile, heat up a non-stick skillet or cast iron pan and lightly spray or rub down a small amount of oil. Turn the heat onto low, grab a pot top and pour a bit of your batter into the pan. Use the back of the spoon to make it thinner, add your preferred filling all around the pancake and then place the pot lid onto the pan. Let that steam for a few minutes and then rub a rubber spatula under it to loosen it. Fold one half over and let that brown with the top on, flip over and repeat. Let it cool down a bit in the pan and then eat as you like.

I hope that you enjoy this wonderful dish!

Minnie Mouse Bento (Candy-Cane Style)

I'll admit - I'm not very good at taking pictures and I'm surely not the greatest at making bentos - but this one made me very proud. Although Minnie Mouse's face is a bit too masculine and puppet-like, it is very unique in the sense that it is vegan and is free-formed. But either way - I hope that you guys like it.

Minnie Mouse Ingredient List:

Green and Red Grapes

Blackberries

Sliced Radish

Brocolli

2 Gardein Veggie Burgers (for the head)

Just Bento Fried Rice (sans soy sauce)

Nori

Sriracha

Soy Cheese (Tofutti)



2 Vegan Egg Sheets
Strawberries, Mini Sweet Peppers and Black Olives

I'm developing my skills (and will continue to do so) but I hope that you can all enjoy these wonderful bentos! ^^

Merry Christmas Spongebob Bento

I found some vegan food markers that I have been wanting to try for AGES. Spongebob is depicted as a simple limb-less sponge with a lot of holiday spirit (and a slight creepiness)! And Plankton is made in the same limb-less way because I felt a bit lazy and it would be heard to fit their limbs on the pasta. There's an artichoke and nori tree with fresh baked bread and even fresher vegetables.

Spongebob Bento Ingredient List:

Radishes, Tomatoes, Pea Pods, Artichoke Bottoms, Cilantro and Mushrooms

A serving of Spaghetti With Mixed-Bean Sauce

Nori, Soy Cheese, Vegan Food Markers

1 "Peasant Bread" Rosemary Bun

Carrots and Cilantro for the border

Sriracha for cheeks

This was the hardest bento for me to make - but remember kids, practice makes perfect. And it gets even better when you have pictures to reference the characters from. You could make your own little advent calendar for bentos and share the holiday spirit with your whole family every day of this month! Enjoy this little tidbit! 

Sweet Potato Waffles

A very lovely person went to the store and bought a cheap waffle iron just for me! I've been wanting home-made waffles for years and lately I've been using it for at least five times a week, when I can. My favorite type of waffle is set just before you - sweet potato with cinnamon and nutmeg. Originally I had just made them to get rid of the extra sweet potato pie filling from Thanksgiving. But for now - I'm hooked.

(Sweet Potato Waffle Ingredients)

• 1 Large Diced Sweet Potato (Boiled)
• 1/2 cup of White Whole Wheat Flour
• 1/2 cup of All-Purpose Flour
• 1/4 cup of Sugar
• Enough Non-Dairy Milk to Thin it out
• Cinnamon and Nutmeg to taste
• A pinch of Salt
• 2 tbl of Oil (optional

(Directions)

• It is best to use an electric mixer to blend ingredients while you heat up your waffle iron.
• Follow waffle iron instructions as best as you can and keep the already made waffles in an oven at 200 degrees to stay warm until you're ready to eat.
• Cover with your favorite fruits, some coconut cream and enjoy!

Chocolate Covered French Fries (With Tofu Bacon)

It seems like an extremely odd combo - but it works quite well. The smoky and crisp tofu, silky, sweet and slightly bitter chocolate paired with fatty peanut butter and crisp and salty french fries. This isn't unhealthy at all - though, the french fries are baked, the tofu is lightly pan-fried and the dark chocolate is about 75% dark chocolate. You can use milk chocolate to make this thick and tantalizing treat even more decadent.

(Chocolate Covered French Fries (With Tofu Bacon)Ingredients)

• 2 Potatoes (Steamed or Soaked in Cold Water)
• 1/4 of a Package of Extra-Firm Tofu
• 1/8 of a Package of Chocolate
• 1-3 tbl of Peanut Butter
• Enough Paprika, Chili Powder,Sea Salt to Taste
• Enough Oil to cook the Potatoes and Tofu

(Directions)

• Par-cook your potatoes after cutting them into french fry shapes and press your tofu.
• Let the potatoes cool down on some paper towels and then pan-fry or bake them until thoroughly browned (350 degrees in the oven).
• Afterwards you can cover your tofu in the spices,then pan fry in a little oil until very crisp.
• Add the spices to both the potatoes and tofu, then melt your chocolate.
• Either stuff the french fries into a cone or stack them on your plate and drizzle on the melted chocolate, extra salt, peanut butter and your tofu.
• Eat while warm and enjoy your blissful (and somewhat healthy) treat!