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Berry Yummy Vegan Coleslaw
Those of you that follow my recipes most likely already know that it is just not possible for me to create a traditional recipe without putting a bit of a spin on it. This delicious creamy coleslaw dish is dairy free, sugar free and is sure to tantalize the senses. So let’s get started and remember… Cook with Love ! ♥
Ingredients : ( 4 to 6 servings. Depending on who is eating it. 🙂 )
4 cups of green cabbage
2 cups of purple cabbage
1/2 small red onion
2 cups of soy-free Vegenaise
1/2 tsp of sea salt or to taste
1 tsp. of cardamom
1/2 tsp of coriander
pepper to taste
Mix both sliced up cabbage, and (sliced up small) pieces of onion in a large bowl
Cut Mango up in small chunks and add to mixture
Slice strawberries in 4’s and add to mixture.
Add Vegenaise . Mix it all up evenly
Add the spices and wa-la !
Warning : With each bite of this scrumptiousness, there is a possibility that you will start dancing whether music is playing or not. 😉
Enjoy ! Live as Love !
Let’s dance! Let’s sing!! Let, ooh la cha cha, raw vegan taco’s supreme ring!!! This taco recipe is so alive, and so filled with nutrients that they release endorphins with simply a mere taste!!! Jared and I sat giggling while we ate this scrumptiousness. Every bite filled us with more and more joy. Here is the recipe, and always remember…
Create with love & jams,
In a food processor put :
4 cups of organic corn, one & 1/2 red bell pepper, 1/4 cup of sun dried tomato, 1 & 1/2 tbsp of cumin, 1tbsp of chili powder, one cup ground golden flaxseed, the juice from one large lime, and a pinch of sea salt. Mix it up until it is smooth. Put spoonfuls of the mixture on a teflex tray of the dehydrator. Smash and create round circled taco shapes. You can use a large glass or small plate if you want to make your circles perfect. Just trace around the edges . Dehydrate for 4 hours @ 118 f. Take them off the sheet, flip them, then put them back on the tray without the teflex. Dehydrate for 1 to 2 more hours. They will be pliable.
Avocado Tomango Delight ( filling)
In a bowl place, 2 ripe avocado, cut up in little squares, 10 cherry tomato cut in half, one mango cut up into small squares. Then add 1 tbsp of lime and sea salt and pepper to taste.
Cucumber Cilantro Tzatziki Sauce
2 cups of coconut yogurt. Place in a bowl. In the food processor put 2 pealed and seeded cucumbers. 2 cups of fresh cilantro, 2 gloves of garlic, 4 scallions, and a pinch of sea salt to taste. After it is all mixed in the food processor, add it to the coconut yogurt.
Lay a taco shell on a plate. Fill it will the avocado tomango delight. Then top it off with the cucumber cilantro tzatziki sauce. Prepare to giggle! 🙂
My recipe for Grape Love Leaves.
One jar of grape leaves
one cup of finely crushed walnuts
1/2 cup of dried Goji berries
One cup of Goat cheese ( optional)
Two cups of brown jasmine rice
Pinch of dill, oregano, cumin, thyme, garlic, onion, parsley, anise, cayenne pepper and tbsp of salt.
Make your rice. After it’s done, put the rice in a big bowl. Then add your goat cheese which is optional. Add walnuts. Cut up one and a half mango into chunks and add it to the rice. Add all seasonings. Stir up well. Put about a tablespoon of mixture in each leaf and wrap them up. Slice left over mango thin for garnish. Lastly sprinkle Goji berries on top of the finished Grape Love Leaves. Enjoy!
Shine as Love & Light,