raw vanilla-espresso cream pie with chocolate-pecan crust

Step away from the oven — it’s totally raw.

Raw Vanilla-Espresso Cream Pie with Chocolate-Pecan Crust

Raw Vanilla-Espresso Cream Pie with Chocolate-Pecan Crust
 
Step away from the oven -- it's totally raw.
Author:
Ingredients
For the crust:
  • 1 cup raw pecans
  • 1½ cups of Medjool dates (plus an extra few if necessary), pitted and cut in half
  • 2 tablespoons raw cacao powder (or substitute regular cocoa powder for an almost-raw pie)
  • ⅛ teaspoon salt
For the filling:
  • 4 cups raw cashews, soaked in water at least two hours (water discarded when finished soaking)
  • 2 tablespoons raw vanilla extract (or substitute regular vanilla extract for an almost-raw pie)
  • ½ cup maple syrup
  • 6 tablespoons melted coconut oil
  • ¼ teaspoon salt
  • 1 cup brewed espresso (reserve ⅓ cup)
  • Optional: For a stronger coffee flavor, shake in some additional espresso powder (I recommend!)
Toppings:
  • Coffee beans, vegan chocolate chips, pumpkin seeds, raw pecan pieces
Instructions
For the crust:
  1. Place pecans, raw cacao powder, and ⅛ teaspoon of salt into a food processor and process until finely ground.
  2. Add the dates through the food processor’s feed tube, two to three pieces at a time. Process everything until the mixture is crumbly and sticky. Pinch a bit of the mixture between your fingers — it should stick together. If it doesn’t, add another date or two.
  3. Taste the mixture; if a bit bland, add a pinch more salt.
  4. Line the bottom of an 8″ x 8″ or 9" x 9" springform pan with parchment paper or plastic wrap (or, you can skip this step (as I do) if you don't mind the bottom of the pan remaining under the pie), and press the mixture down until it’s tightly packed, flat, and firm. Refrigerate.
For the filling:
  1. Blend the cashews, vanilla extract, melted coconut oil, maple syrup, ¼ teaspoon salt, and ⅔ cup of the brewed espresso (and if desired, shake in a pit of espresso powder) in the most powerful high-speed blender or food processor you have (a NutriBullet or Vitamix is ideal) until smooth and creamy. If you need a bit more liquid for blending, slowly add the reserved ⅓ cup, one tablespoon at a time (note: use as little of the reserved ⅓ cup of espresso as possible so the filling firms up properly when chilled).
  2. Spoon filling into pie crust and top with coffee beans, vegan chocolate chips, pumpkin seeds, and raw pecan pieces. Transfer entire pie to freezer to firm up for at least an hour.
  3. Remove pie from freezer 20-30 minutes before slicing and serving. Pie can be stored in freezer.

 

baby yukon gold potatoes with creamy worcestershire sauce

A can’t-miss recipe courtesy of Vedge Restaurant chef/owners Rich Landau and Kate Jacoby. My only change? Using baby Yukon Golds instead of fingerlings. Choose your favorite.

Baby Yukon Gold Potatoes in Worcestershire

Baby Yukon Gold Potatoes with Creamy Worcestershire Sauce
 
A can't-miss recipe courtesy of Vedge Restaurant chef/owners Rich Landau and Kate Jacoby. My only change? Using baby Yukon Golds instead of fingerlings. Choose your favorite.
Author:
Ingredients
  • 1 pound baby Yukon Gold potatoes, scrubbed
  • 2 tablespoons olive oil
  • 1½ teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ½ cup vegan mayo (preferably Hampton Creek's Just Mayo)
  • 2 tablespoons vegan Worcestershire sauce (such as Annie's)
  • 1 tablespoon Dijon mustard
  • 2 teaspoons sherry vinegar
  • 1 teaspoon vegan sugar (such as Florida Crystals)
Instructions
  1. Preheat oven to 400 degrees.
  2. Toss potatoes in a bowl with the olive oil, 1 teaspoon of salt, and 1 teaspoon of pepper. Transfer to a sheet pan and roast for 15 minutes or until fork-tender.
  3. Remove pan from oven and allow to cool for a few minutes.
  4. While the potatoes are cooling, in a food processor combine the mayo, Worcestershire sauce, mustard, vinegar, sugar, and remaining ½ teaspoon of salt and ½ teaspoon of pepper, and pulse until smooth.
  5. Toss the warm potatoes in a bowl with the sauce and serve immediately.

 

raw espresso brownies

Behold this decadent, whole-foods wonder that takes minutes to put together.

Raw Espresso Brownies

Raw Espresso Brownies
 
Behold this decadent, whole-foods wonder that takes minutes to put together.
Author:
Ingredients
  • 1 cup raw almonds
  • 2 cups of raw unsalted walnuts
  • 2¾ cups pitted Medjool dates, pitted and cut in half (make sure they're fresh and moist)
  • 1 cup of raw cacao (or substitute regular cocoa powder for an almost-raw brownie), plus more for dusting
  • 2 teaspoons of espresso powder (optional but recommended; brings out the richness of the chocolate)
  • ⅛ to ¼ teaspoon salt (to taste)
Instructions
  1. Place almonds into food processor and pulse a few times; you want the almonds to be roughly chopped, not finely ground. Transfer almond pieces to a large bowl.
  2. Place walnuts into food processor and blend until finely ground. Add the raw cacao, espresso, and salt, and pulse to combine.
  3. Add the dates through the food processor's feed tube, two to three pieces at a time. Process everything until the mixture is crumbly and sticky. Pinch a bit of the mixture between your fingers — it should stick together. If it doesn't, add another date or two.
  4. Transfer the sticky mixture to the bowl containing the roughly chopped almond pieces and combine everything.
  5. Line an 8" x 8" pan with parchment paper and press the mixture down until it's tightly packed, flat, and firm.
  6. Place in freezer or refrigerator to chill before serving (this makes them easier to cut). Store in airtight container in freezer or fridge. Dust with raw cacao before serving if desired (makes 'em pretty).

 

roasted eggplant sandwiches with creamy aioli

Rustic French bread + sweet eggplant + creamy aioli = perfect sandwich.

Roasted Eggplant Sandwiches

Roasted Eggplant Sandwiches with Creamy Aioli
 
Rustic French bread + sweet eggplant + creamy aioli = perfect sandwich.
Author:
Ingredients
For the aioli:
  • ¼ cup vegan mayo (preferably Hampton Creek's Just Mayo)
  • 1 tablespoon olive oil, plus more for pan
  • 1 tablespoon freshly squeezed lemon juice
  • 1 garlic clove, minced
For the sandwiches:
  • 1 eggplant (around 1 pound), cut crosswise into ¼-inch-thick slices
  • 1 teaspoon thyme
  • 1 teaspoon parsley
  • ½ teaspoon rosemary
  • Salt and pepper, to taste
  • Rustic french bread (get my recipe here), or use bread of your choice (preferably bakery-fresh)
Toppings:
  • Sliced red onion, sliced tomato, arugula, and fresh basil leaves
Instructions
For the aioli:
  1. Combine all mayo, 1 tablespoon olive oil, lemon juice, and minced garlic, whisking until creamy. Cover and refrigerate.
For the sandwiches:
  1. Preheat oven to 350 degrees.
  2. Combine thyme, parsley, and rosemary in a bowl.
  3. Place eggplant on parchment-paper-lined baking sheet. With a pastry brush, lightly coat both sides of eggplant slices with olive oil or cooking spray. Sprinkle with herb mixture, and shake on salt and pepper to taste. Turn slices over and do the other side. Bake eggplant for approximately 30 minutes or until tender.
  4. Spread aioli on both sides of the bread, then assemble the sandwiches by dividing the eggplant up evenly and topping with slices of red onion, tomato, arugula, and fresh basil leaves.

 

 

oven-roasted sesame potato wedges

Too easy to bother with measurements. 

Sesame-Roasted Potato Wedges

Sesame Oven-Roasted Potato Wedges
 
Too easy to bother with measurements!
Author:
Ingredients
  • Baby Yukon Gold potatoes, sliced into wedges (use as many as you like; regular-size Yukon Golds work too, but may take more time to slice)
  • Olive oil (to coat)
  • Sesame seeds (shake on as heavily as you like)
  • Salt and pepper (to taste)
  • Optional: garlic powder
Instructions
  1. Preheat oven to 450 degrees.
  2. Place potato wedges in a bowl; toss in just enough olive oil to coat. Shake on sesame seeds, salt, and pepper (and garlic powder, if desired) to taste.
  3. Lay a sheet of parchment paper on a baking pan.Transfer the potatoes to the lined baking pan and spread out into one layer (do not overlap wedges).
  4. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. (Time will vary based on how many you make; I recommend flipping them at the halfway mark or as one side begins to get golden and crisp.)

 

classic marinara

Classic marinara is made in 25 minutes or less. Here’s my favorite way to do it. 

Marinara

Classic Marinara
 
Classic marinara is made in 25 minutes or less. Here's my favorite way to do it.
Author:
Ingredients
  • 1 28-ounce can whole San Marzano tomatoes
  • ¼ cup extra-virgin olive oil
  • 8-9 medium garlic cloves, peeled and sliced
  • Pinch of crushed red pepper flakes to taste
  • 1 teaspoon salt
  • 1 cup (packed) fresh basil
Instructions
  1. Pour tomatoes into a bowl and crush with your hands. Pour 1 cup water into tomato can and slosh it around to get tomato juices. Reserve this water.
  2. In a large skillet (do not use a pot) over medium heat, heat the oil. When hot, add garlic.
  3. Once garlic sizzling (do not let it brown), add the tomatoes and reserved tomato water. Add red pepper flakes and salt. Stir.
  4. Place basil on surface. Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes.

 

almond madeleines

Thank the The Skinny Bitch for this indulgence.
Photo by APB: Eats

Almond Madeleines

Almond Madeleines
 
The only catch -- you need a Madeleine baking pan!
Author:
Ingredients
  • 2 tablespoons cornstarch
  • 6 tablespoons water
  • 1 teaspoon vanilla
  • ½ teaspoon almond extract
  • 1 cup vegan powdered sugar
  • ¾ cup all-purpose flour
  • ¼ teaspoon baking powder
  • ½ cup Earth Balance spread, melted and cooled
Instructions
  1. Preheat oven to 350 degrees.
  2. Lightly grease a Madeleine cookie pan.
  3. In a large bowl, whisk together the cornstarch and water until smooth. Stir in the vanilla and almond extracts, and the powdered sugar. Stir in the flour and baking powder until well combined. Add the Earth Balance and mix until smooth.
  4. Drop about 2 tablespoons of batter into each mold.
  5. Bake for 10-12 minutes.
  6. Remove from oven and cool on a wire rack.
  7. When cooled, remove from molds and place on a plate, shell side up.

 

apple-cinnamon cornbread muffins

A seasonal twist on classic cornbread recipe. 

Apple-Cinnamon Cornbread Muffins
 
A seasonal twist on classic cornbread.
Author:
Ingredients
  • 1 and ¼ cups of all-purpose flour
  • ¾ cup cornmeal
  • ¼ cup vegan granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoons of cinnamon (plus extra for topping)
  • ½ teaspoon salt
  • 1 cup almond milk
  • ¼ canola oil or ¼ cup unsweetened applesauce
  • 1 flax egg (1 tablespoon of ground flax seed + 3 tablespoons water)
  • 1 sweet, crisp apple (such as Fuji or Jonagold), diced into small pieces
  • Coconut-oil cooking spray (or other, to prepare pan)
  • Optional: Decorative vegan sugar crystals or turbinado sugar for topping
Instructions
  1. Preheat oven to 400 degrees.
  2. Use a whisk to combine flour, cornmeal, sugar, baking powder, cinnamon and salt in a bowl.
  3. Make the flax egg in a separate small bowl (combine ground flax seed and water; allow to sit for a minute until it gels -- it should be goopy like an egg white).
  4. Combine almond milk, oil or applesauce, and flax egg. Gently fold this wet mixture into the dry mixture only until all ingredients are wet -- do not use a mixer or over-stir. Batter will be thick.
  5. Gently fold in apple pieces. Let batter rest for a minute; it should be thick yet fluffy/airy.
  6. Divide mixture evenly into a prepared muffin pan.
  7. Sprinkle top with a mixture of decorative sugar crystals and cinnamon.
  8. Bake for 20 minutes (toothpick inserted should come out clean).
  9. Let cool for 10 minutes before removing muffins from pan.

 

raw key lime pie with coconut-almond crust

Ten whole ingredients. No refined sugar. No baking.

raw key lime pie

Raw Key Lime Pie with Coconut-Almond Crust
 
Ten whole ingredients. No refined sugar. No baking.
Author:
Ingredients
For the crust:
  • 1 cup toasted almond slices (or nut of your choice)
  • ½ cup unsweetened coconut flakes (plus more for topping if desired)
  • 7 Medjool dates, pitted
  • 2 tablespoons coconut oil, melted
  • ½ teaspoon raw vanilla extract (or substitute regular vanilla extract for an almost-raw pie)
  • ⅛ teaspoon salt
For the filling:
  • 2 cups raw cashews, soaked in water for at least two hours (water discarded when finished soaking)
  • ½ cup maple syrup
  • 3 Medjool dates, pitted
  • ½ cup raw coconut oil
  • 1 ½ avocados
  • 1 cup freshly squeezed lime juice (reserve a few lime slices for garnish, if desired)
  • ¼ teaspoon sea salt
Instructions
For the crust:
  1. Place almond slices (or nut of your choice) and coconut flakes into food processor and process for two minutes or so.
  2. Add the 7 dates (pitted and cut in half) into food processor and pulse until combined.
  3. Melt 2 tablespoons coconut oil. Allow to cool for a minute, then add it along with vanilla extract and ⅛ teaspoon of salt to the mixture.
  4. Process everything until the mixture is crumbly and sticky. Pinch a bit of the mixture between your fingers -- it should stick together. If it does not, add another date or two.
  5. Press mixture into pie dish and refrigerate.
For the filling:
  1. Blend the cashews, maple syrup, dates, and coconut oil in the most powerful high-speed blender or food processor you have (a NutriBullet or Vitamix is ideal) until smooth.
  2. Add the avocado, lime juice, and salt and blend until light and creamy.
  3. Spoon filling into pie crust and transfer entire pie to freezer to firm up for at least an hour.
  4. Remove pie from freezer 20-30 minutes before slicing and serving.
  5. Top with additional coconut flakes and lime slices. Pie can be stored in freezer

 

blueberry cornbread scones

Moist, but not overly so. A hint of sweetness.

Blueberry Cornbread

Blueberry Cornbread Scones
 
Moist, but not overly so. A hint of sweetness.
Author:
Ingredients
  • 1 and ¼ cups of all-purpose flour
  • ¾ cup cornmeal
  • ¼ cup vegan granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup almond milk
  • ¼ canola oil or ¼ cup applesauce
  • 1 flax egg (1 tablespoon of ground flax seed + 3 tablespoons water)
  • ½ - ¾ cup frozen blueberries (not thawed)
  • Coconut-oil cooking spray (or other, to prepare pan)
  • Optional for topping before baking: decorative vegan sugar crystals or turbinado sugar
Instructions
  1. Preheat oven to 400 degrees.
  2. Use a whisk to combine flour, cornmeal, sugar, baking powder, and salt in a bowl.
  3. Make the flax egg in a separate small bowl (combine ground flax seed and water; allow to sit for a minute until it gels -- it should be goopy like an egg white).
  4. Combine almond milk, oil or applesauce, and flax egg. Gently fold this wet mixture into the dry mixture only until all ingredients are wet -- do not use a mixer or over-stir. Batter will be thick.
  5. Gently fold in frozen blueberries. Let batter rest for a minute; it should be thick yet fluffy/airy.
  6. Divide mixture evenly into a prepared scone pan. (If you don't have a scone pan, you can use a muffin pan, or pour the entire mixture into a prepared 8” x 8” baking pan.)
  7. Optional: Sprinkle top with decorative sugar crystals for a touch more sweetness. And classiness.
  8. Bake for 20 minutes (toothpick inserted should come out clean).
  9. Let cool for 10 minutes before removing from pan (or just go for it).

 

pesto strascinati with sauteed portobellos

Not familiar with strascinati? It’s made by dragging small pieces of dough by hand.
Note: Be sure to make a batch of basil-cashew pesto first — this recipe calls for it!

Pesto strascinati with sauteed portobellos

Pesto Strascinati with Sauteed Portobellos
 
Not familiar with strascinati? It's a pasta that's made by dragging small pieces of dough by hand. Note: Be sure to make a batch of basil-cashew pesto first -- this recipe calls for it!
Author:
Ingredients
  • 1 batch of basil-cashew pesto (get the recipe at APB: Eats)
  • 5 portobello mushrooms, stems removed and sliced into ¼-inch-thick slices
  • 1 pound of strascinati pasta (such as Bela Italia's Strascinati Pugliesi)
  • 3 teaspoons Earth Balance spread
  • 1 teaspoon good-quality olive oil
  • Salt and pepper to taste
  • Red pepper flakes to garnish
Instructions
  1. In a large pot, cook pasta according to bag or box directions. Drain and return to pot.
  2. Add the basil-cashew pesto to the pasta and toss carefully to distribute the pesto evenly.
  3. In a large skillet, heat Earth Balance spread and olive oil over medium heat. When the mixture is hot, add portobello slices, season with salt and pepper to taste, and saute for around five minutes.
  4. Add the portobellos to the pot of pasta and toss again. Garnish with red pepper flakes for a little heat and color, if desired.

 

pesto with cashew parmesan

Plants make the best-o pesto.
Note: Before you begin, be sure to make a quick batch of cashew Parmesan cheese—you’ll need it for this recipe!

Pesto Ingredients

Pesto with Cashew Parmesan
 
Plants make the best-o pesto.
Author:
Ingredients
  • ½ cup pine nuts
  • 3–4 garlic cloves
  • 3 cups fresh basil leaves, tightly packed
  • ¾ cup good-quality olive oil
  • ¾ cup cashew Parmesan
  • Salt to taste
Instructions
  1. Place pine nuts and garlic in a food processor and process for 20 seconds or so.
  2. Add the basil leaves and salt. With the processor running, pour the olive oil into the bowl through the feed tube and process until the pesto is pureed.
  3. Add the cashew Parmesan and puree for another minute. Taste and add additional salt if desired. Serve over your favorite pasta.