Saturday, February 26, 2011

Peanut Butter Chocolate Chip Banana Soft-Serve

Serves 1

1 banana, chopped and frozen
1/2 to 1 tbsp vegan chocolate chips (most high quality dark chocolate is vegan, so if you can't find the chips then just chop up a small piece of a chocolate bar or some unsweetened bakers chocolate)
1 tbsp natural peanut butter (the kind that you have to stir)
1/2 tsp vanilla (optional)
agave or another liquid sweetener, to taste (optional)
1/2 tbsp raw shelled hemp seeds (optional)

Blend all the ingredients except the chocolate in a food processor or blender. Stir in the chocolate chips and serve.

Also, if you're impatient or don't have a working freezer (the one in my mini-fridge is incredibly small and doesn't work, and the communal freezer for our floor doesn't work either. It also smells horribly because of the non-veg stuff people put into it so I probably wouldn't use it anyway) then you could either put your banana in the fridge or just use it at room temperature to make more of a banana pudding. This is so delicious. I'm sure that it would be even better with some chopped walnuts. Feel free to use whatever nut butter you prefer. Peanut butter was just what I had on hand.

Gena at Choosing Raw also has a great banana soft-serve recipe, as does Averie at Love Veggies and Yoga (this one I've linked you to is for vegan mint chocolate chip soft serve. DOESN'T IT SOUND AMAZING?!)

Thursday, February 17, 2011

High-Raw Chocolate Chip Raisin Cookie Balls

I must admit that this recipe was heavily inspired by Peas and Thank You, and probably a little bit by Love Veggies and Yoga (she has so many recipes for balls and other desserts that it would be hard to say something wasn't a small alteration away from being hers), but I digress (sans photos. I'm very sorry, as I too judge a blog based on its photo quality and quantity, but I don't usually think to pull out the camera when there is access to good lighting, and my phone simply won't do when natural lighting is not there). Here is my recipe for chocolate chip raisin balls. The non-raw type happen to be my favourite cookies, especially when put together with oats. And speaking of which, you could use more dates and stir in some rolled oats when you add the chocolate chips and raisins for oatmeal chocolate chip raisin balls. You could also add in some cocoa powder for extra chocolate-y goodness.

I should also mention that I never know how many balls or cookies a recipe makes. You could say that I'm a fan of taste-testing. That's part of the beauty of vegan baking (or unbaking, as we are doing here). You don't have to worry about food poisoning or salmonella from raw eggs if you taste-test.

1 cup raw unpasteurized nuts or seeds (I used a mixture of almonds, walnuts and cashews, but feel free to use whatever you have on hand or prefer)
2/3 cup to 3/4 cup dates (if your dates are dry then you could soak them for a few hours and then obviously drain them prior to use)
1 tsp vanilla extract
1 tbsp chocolate chips (you could also make raw chocolate and cut it into chips)
1 tbsp raisins
sea salt

In a food processor or high-speed blender, add the nuts, salt, cinnamon and nutmeg, and pulse until pulverised. Put the mixture in a bowl, and then pulse the dates and vanilla extract until almost smooth. Add in the nuts and pulse until it becomes a dough that should stick together when pressed.

Remove mixture from food processor or blender and stir in the chocolate chips and raisins. Roll into balls.

I like to freeze them and eat a few with coconut ice cream, but they're just as good at room temperature.

Blended Winter Vegetable Soup

1/2 butternut squash
2 potatoes
1 leek
2-3 carrots
olive oil
celtic sea salt
curry powder
vegetable stock (optional)

Preheat the oven to 400° F.

Prepare a baking sheet with parchment paper. Chop up your vegetables into small pieces. Throw your vegetables onto your baking sheet (don't actually throw them, though. We don't want a mess). Drizzle on the olive oil, sea salt, pepper and curry powder to taste. Bake the veggies until done. How long this takes will depend on how big you chopped the veggies. I left mine in while I worked out, so it took about an hour.

Once they're done, blend them with enough vegetable stock and filtered water to make it blend. Start off with about a cup of liquid. Then put it into a pot on the stove on low heat and stir in more liquids until reaches your desired consistency.

Serve warm. I like eating it out of a mug. If you want to be really fancy you could serve it in a cocktail glass.

Note: if your squash is organic, don't bother peeling it. Apparently a lot of the nutrients in fruits and veggies are found right by the skin, so you'll be getting the most out of your food if you leave it on.