Raw Everything Bagels

After giving a bagel demo this weekend, i thought I should retry Everything Bagels. This is what we did:

Ingredients: Made 5 small bagels
almond pulp (leftovers from using 1 cups almonds to make almond milk, ~ 1 cup pulp)
1 cup carrot
2 TBS apple cider vinegar
1/4 cup flax meal
1/4 cup dried onion flakes
2 cloves garlic, minced
1/2 tsp salt

poppy seeds
sesame seeds
course salt

Directions: grind the carrots and garlic in a high speed blender. Add the carrot and garlic mixture, almond pulp, vinegar, and salt to the food processor. Then add the flax meal and onion flakes until a sticky dough is formed. Add 1-2 TBS of water if the dough isn't workable.
Form round balls, and flatten to make a bagel. Push your finger through the center to make the hole. Place the bagel in a mixture of poppy seeds, sesame seeds and course sea salt.
Place the bagels on a dehydrator sheet and dehydrate at 105 drying overnight, ~10-12 hours.

Spaghetti Squash Lasagna Low Fat Vegan

We are able to purchase spaghetti squash for $1 at the farmers' market. We found a recipe for Spaghetti Squash Lasagna. The original recipe is from Eating Well. We have altered it to fit our needs and what we have on hand from our garden, refrigerator and pantry. and OMGosh is this good!!!

Ingredients:
1 2.5 -3 pound spaghetti squash

1 bunch of broccoli, ~ 2 cups
4 cloves of garlic, minced
1 large tomato, diced, ~ 2 cups
1 poblano pepper, diced (any pepper could be used, we just have so many of these in the garden)
1 onion, diced
1 cup mushrooms of choice (we used shiitake), sliced

1/4 cup nutritional yeast
1 cup daiya mozzarella
1/4 cup pine nut based Parmesan style cheese
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp ground black pepper

Directions:
Slice the spaghetti squash in half length-wise, placing in a pan cut side down. Add water covering an inch of the squash. Bake at 400 for ~ 45 minutes, until soft to the touch. Once done scrap the squash from the shells and place in a bowl with the vegetables. Save the shells for stuffing.

Water saute the mushrooms, onion, pepper, garlic, tomato, and broccoli, 3-5 minutes. Place in a bowl.

Mix in the nutritional yeast, 3/4 cup of the mozzarella, 2 TBS of the Parmesan, and the seasonings with the squash and vegetables.

Stuff the shells with the above mixture.Top with the remaining cheese.

Bake at 400 for ~10 minutes. Broil for 2 minutes to lightly brown the cheeses.

Sweet Potato Chili

This is a wonderful way to use our tomatoes and peppers from our garden.

Ingredients:
2 small Poblano peppers, seeded and diced
1 red bell pepper, seeded and diced
1 banana pepper, seeded and diced
2 medium sweet potatoes, peeled and diced
1 large onion diced
1 cup sliced mushrooms
4-5 cloves garlic, minced
1 jalapeno, seeded and diced (optional)
1 cayenne, seeded and diced (optional)

4 cups diced tomatoes or 2 cans of diced tomatoes
1 TBS chili powder
1 TBS cumin
1 TBS paprika
1 TBS cacao powder
4 cups vegetable broth

1 can black beans, drained rinsed and drained
1 can chickpea, drained rinsed and drained
3 TBS lime juice or juice of 1 lime

1/2 cup fresh cilantro

Directions: water saute (2-3 TBS water) the vegetables (first 5 ingredients) and garlic until soft, about 4-5 minutes. Add the water and spices, bring to a boil. Reduce heat and simmer for about 10 minutes, until the sweet potatoes are soft. Add the tomatoes, lime juice and beans, continue to simmer another 10 minutes. Then stir in cilantro and serve. We topped with a cashew based sour cream, a recipe from Ani's Raw Food Essentials. For my husband we topped with jalapeno slices.

Fuhrman's Perfect Smoothie Formula

Here is Fuhrman's link for his Perfect Smoothies Formula

His Perfect formula is
Greens 
2 cups, packed Kale or Collards, Lettuce, Spinach* (Spinach contains high levels of oxalates, which inhibit calcium absorption, so it shouldn’t be your primary source of greens. Use no more than 1 cup of spinach and combine with another type of greens.)

Fruit 
½ - 1 cup (Fresh or frozen): Berries, Cherries, Peaches, Mangos, Pineapple, Apple, Grapes ½ Banana (Pro-tip: When your bananas get nice and ripe, peel, cut in half and freeze so they are always smoothie-ready.)

Nuts/ Seeds 
1 Tbsp Flax, hemp or chia seeds 2 to 3 Tbsp sunflower seeds or raw nuts(almonds, walnuts, Mediterranean Pine nuts)

Liquid
 ½ cup (optional) Water or ice Unsweetened non-dairy milk (hemp, almond or soy milk) Pomegranate juice Vegetable juice

homemade ketchup

This is from Dr Mercola for homemade condiments. We didn't have honey zest, so I used raw honey, a couple of drops of elderberry and doubled the onion powder and garlic powder.

Ingredients:

Ketchup

• 6 oz. organic tomato paste
• ¼ cup organic honey zest
• 1 tsp. fresh lemon juice (a squeeze)
• ¼ cup water (you can add more if you want it runnier)
• ¾ tsp. Himalayan salt
• ¼ tsp. onion powder
• 1/8 tsp. garlic powder

Procedure:

Ketchup

1. Whisk the ingredients together and add to a small saucepan over medium heat.
2. Reduce heat to a simmer and cook for 20 minutes, stirring often. Let cool.
3. Store in a glass container or jar. Remember that this ketchup doesn’t contain preservatives so it won’t keep as long. It will keep for up to two weeks in the fridge.

Vegan "Junk Food" Mexican Casserole

Our garden peppers are becoming abundant, so we went looking for recipes. When our boys were young, now 27, we made a Mexican Casserole using corn chips, salsa, cheddar cheese and chicken or beef. We have altered it to fit our needs. Any peppers could be used, our son doesn't like it spicy, so we didn't add our cayenne or jalapeno, but they could easily be added.

from our garden

Ingredients: serves 4
2 small poblano peppers
2 small banana peppers
2 small red bell peppers
2 cloves garlic, minced
1 sweet onion, diced
1 can diced tomatoes
1 can black beans, rinsed and drained
1 tsp cumin powder
1 TBS chili powder
juice of half a lime
1/4 cup fresh cilantro, minced
1/2 a bag of Daiya cheddar cheese
3-4 oz Black Bean Chips (we use Simply Tostito  Black Bean, 5 g fiber)

Directions: Water saute the peppers, garlic, and onions. Toss in the beans, tomatoes, spices, cilantro and lime juice.
Place half the chips on the bottom of a glass pan. Top with half the bean mix. Top with half the Daiya cheese. Repeat.
Bake at 350 for 20 minutes. We topped with Cashew based Sour Cream. The recipe is from Ani's Raw Food Essential

Lemon Tahini Buddha Bowl

We had leftovers that we turned into a Buddha Bowl.

Ingredients:

Bowl serves 4:

2 cups wild rice cooked

2 cups of lightly steamed broccoli (~1 minute and then run under cold water to stop the cooking process)

1 can chickpeas, drained, rinsed and drained

6-8 oz  sliced mushrooms, water sauteed

1 TBS southwest seasoning mix

1 cup mango salsa

Light toss the cooked mushrooms, broccoli, and chickpeas with the SW seasoning mix and heat if needed.

Lemon Tahini Dressing:

1/2 cup lemon juice

1/2 cup tahini

3 TBS chickpea miso

4 cloves of garlic

Directions: place ingredients in a high speed blender. Blend until smooth.

To assemble the bowl:

Place a 1/2 cup cooked rice at the bottom of the bowl

Place the mushrooms, chickpeas, and broccoli over the rice

Top with mango salsa

Drizzle with Lemon Tahini dressing and serve