Raw Vegan Gluten-Free Hawaiian Vegetable Wraps

There are many days where I wake up craving dark leafy greens. I know this will sound a little bizarre to some, but if you’ve eaten a plant-based diet high in earthy green foods you know what I mean. Our bodies begin to crave the flavor, texture, and feeling they provide our cells with!

If you are someone who is not crazy about dark greens just yet, these wraps are a great way to introduce them to your pallet. I’ve combined the raw leafy flavor of collard leaves and spinach with fresh raw vegetables and my favorite vegan fat free sweet Hawaiian ginger dressing. I’m such a burrito lover myself, so these are something I have often!

/home/wpcom/public_html/wp-content/blogs.dir/671/71530420/files/2015/01/img_0154.png

Ingredients:

Makes 2 –

2 large raw collard green leaves washed and dried,
thick part of the bottom stem removed

2 organic juicy ripe tomatoes

1 thinly sliced orange bell pepper

1 cup of raw broccoli slaw (shredded broccoli, shredded carrot, shredded purple cabbage)

1/2 sliced naval orange

2 tbsp Bragg’s Fat Free Hawaiian Dressing
(made from organic Noni juice, organic pineapple, organic mango,
organic passion fruit, organic raw ginger, apple cider vinegar, and stevia)

cracked pepper

Directions:

Fill your large leaves with your ingredients and wrap tight. Enjoy!

/home/wpcom/public_html/wp-content/blogs.dir/671/71530420/files/2015/01/img_0155.png

These are awesome to pre-make and pack with you to take for a lunch at work or school.
The collard leaves are strong and thick enough to hold up without getting completely soggy.

IMG_0150

I hope you try and enjoy. Have a beautiful day everyone!!
xo Sarah

Advertisements

Spicy Vegan Chickpea Burgers | Gluten-Free, Diary-Free, Low-Fat, Egg-Free, Oil-Free, Vegan

My love for chickpeas really knows no end. I think they are one of the most versatile tools in a vegan cooks “ingredient-belt”. I use them for dips, brownies, falafels,  muffins, cookies, and one of my favorites – burgers! Since they are so mild and neutral in flavor, they pair well with bold spices. This is one of my favorite easy recipes! Quick to throw together and just the right amount of heat. It’s also high in protein, and VERY low in fat, making it perfect for a post-workout meal!

 

IMG_6708.JPG

 

 

Ingredients:

1 can rinsed organic chickpeas

1/4 cup organic corn

3 baby carrots

1/2 cup organic GF quick oats

handful of spinach/kale

1 tbsp sriracha

2 cloves minced garlic

1/2 tsp onion powder

1/2 tsp cumin powder

1 tsp smoked paprika

1/2 tsp salt

Directions:

Blend all ingredients in your food processor until combined.

 

IMG_6707.PNG

Form into patties and cook on parchment at 375F for 45  minutes, then broil for 5 more minutes.

Let set for 5 minutes then serve warm.

IMG_6706.PNG

IMG_6711.JPG

You can absolutely serve them on bread – I just prefer to use spinach.

These are amazing in wraps and on salads as well!

Get creative with your toppings – some of our favorites include onion, avocado, tomato, cucumber, and sprouts.

IMG_6710.JPG

I hope everyone is having a beautiful day!

xo Sarah

Raw Vegan Mini Snickers “Cheesecake” Two Ways || Gluten-Free, Refined Sugar-Free, Dairy-Free

 

When it comes to quenching my husbands insatiable sweet tooth, I find the challenge intriguing. It never fails – around 8:00 pm he wanders into the kitchen and opens the pantry, giving it the “maybe if I glare at you long enough you’ll produce something sweet and delicious” stare.  I like to have some type of vegan treat made up for those moments, so he has a healthier option to go to than the typical desserts we both grew up eating.

Needless to say, when he found out there were snickers cheesecakes in the freezer he didn’t wait until 8:00 that night to eat them! I believe the term is “wolfed them down”. These were so fun to create, and the different variations you can make with this simple recipe are endless. So, let’s get started..
IMG_5992.JPG

 

 

Ingredients:

Crust:
1/4 cup walnuts
1/4 cup macadamia nuts
4 large pitted/soaked medjool dates
Pinch of salt
1 tbsp gluten free oat flour
1 tbsp mini cacao nibs

Peanut Butter Snickers Cheesecake mix:
1 ripe banana
1 tbsp agave
1/4 cup raw peanut butter
1/4 cup coconut milk
1 tbsp melted coconut oil
1 tsp pure vanilla
palm full of raw peanuts

Chocolate PB Snickers Cheesecake mix:
Same ingredients as above, add 1-2 tbsp raw cacao.

Instructions:

For the crust – In food processor, process first 4 ingredients then stir in cacao nibs.

Sprinkle oat flour in the bottom of each mini cheesecake dish or one small/medium size dish (this helps it to not stick to the bottom).
Press the crust into each tin and set aside.

IMG_5963.PNG

 

Next, blend all PB Cheesecake ingredients (minus the raw peanuts) – add raw peanuts nuts over the crust and pour PB cheesecake mixture in two ramekins.

Use the left over mixture and add 1-2 tbsp raw cacao to it – blend and add to last ramekin.

Put each cake into the freezer for 3-4 hours.

 

IMG_5995.JPG

 

Once frozen, pop out of the ramekins and let set for 1-3 minutes to soften before eating.

IMG_5996.JPG

And there you have it folks, creamy dreamy deliciousness.

IMG_5991.JPG

IMG_5994.JPG

I hope your Wednesday is beautiful!

xo Sarah