Spelt Oat Bread

This bread is SO good right out of the oven it's hard for my boyfriend and I not to finish the loaf before it cools off! It's the perfect bread for anyone with a wheat allergy and it's also very fast to make (20 minutes top) because there's no yeast so you don't have to wait for it to rise. For a sweet variation, add vegan margarine and some brown sugar and cinnamon on top.












Spelt Oat Bread

Equipment: Blender and Loaf Pan

Ingredients:

1 cup oats
1 cup spelt flour*
2 tspns baking powder
1/2 tspn sea or crystal salt
1 1/2 tbspns maple syrup or honey
1 tbspn canola oil
1 cup non-dairy milk of choice

Preheat oven to 450. Grind oatmeal in blender until you have a powder. In a large bowl combine oatmeal, flour, baking powder and salt. In another bowl dissolve maple syrup or honey into oil and then stir in milk. Combine wet and dry ingredients and mix until you have a dough, but try not to overmix. Either form dough into a ball or place in lightly oiled bread loaf pan. Bake for about 20 minutes or until hollow when tapped.

If you don't have an allergy to wheat and can't find spelt flour, you could use whole wheat instead. If you use regular flour it will be a bit too runny so add a few more tablespoons than called for.

Asian Veggie Noodle Summer Salad with peanut sauce and chili-lime cashews (almost raw)

I made up this recipe yesterday for my boyfriend and I. We sat outside in the sun and ate it and it was a perfect, light, and refreshing lunch for summertime. It's a great mix of sweet and spicy.









Asian Veggie Noodle Summer Salad:

Serves: 2 as an entree or 4 as an appetizer

Equipment: Cheese Grater or Spiroli pasta maker and Blender

Ingredients:

1 and 1/2 tbspns of soy sauce
1 tbspn of natural peanut butter
1 tbspn of maple syrup, agave nectar, or raw cane sugar
1/2 clove garlic
small knob of ginger
pinch of crushed red pepper or thai curry
1 and 1/2 tbspns of water

2 medium carrots
1 small or 1/2 large cucumber
1 small or 1/2 large red bell pepper
1 small tomato
handful of cilantro

handful of raw cashews or peanuts *optional
1 lime* optional
chili powder *optional

1 orange *optional


If you choose to have the nuts in the salad, chop them into smaller pieces, place in a bowl and squeeze the lime juice over them. Spice them with chili powder or your favorite peppery spice and toss. Set aside.

For the peanut sauce: Blend soy sauce, peanut butter, maple syrup, garlic, ginger, crushed red pepper, and water. Blend until smooth and taste, adjusting sweetness if necessary. For a truly raw version of this, substitute the peanut butter for raw almond butter and the soy sauce for namu shoya.

For the salad: Using the largest holes on the cheese grater, or your spiroli, shred carrots and cucumbers into a large bowl. Since the red pepper is too tough to shred, cut it manually into thin long pieces. Pour the peanut sauce over the veggies and toss. Chop the cilantro and tomato into small pieces and mix in salad along with cashews or peanuts. Garnish with orange slices.

By the way, this peanut sauce has an endless uses. You could use it as a dressing for green salads, over vegetable stir fry and grilled tofu, or as a dipping sauce to lettuce wraps.

Falafel (raw)

This isn't my recipe, but it came out so good I have to share it. You don't need a dehydrator, and they really do taste like falafel!










Raw Falafel Balls

Serves: 3-4 people (makes about 12-14 balls)

Equipment: Food processor or Blender

Ingredients:

2 cups of sunflower seeds
1 cup cilantro or parsley, chopped
1/2 teaspoon of cumin
few pieces of white onion
2 tablespoons of tahini
squeeze of lemon
1 to 2 cloves or garlic, chopped
pinch of sea or crystal salt

Grind sunflower seeds in blender or food processor until you have a powder. In a large bowl, mix the powder and the rest of the ingredients. Combine until you have a dry dough. If it is too dry, you can add more lemon juice or some olive oil. When you have desired consistency, form into balls. Wrap in lettuce leaves, or serve over tabouli, cauliflower couscous, with peppers, chopped tomatoes, hummus, etc. Pictured is falafel, salad, zucchini hummus, and cauliflower couscous.

Chocolate Pudding Pie (raw)

Chocolate Pudding Pie

Serves: 4
Equipment: Blender, Pie Pan

Ingredients:

Handful of Walnuts
Handful of Almonds
Few Tablespoons of ground Flaxseeds
5-6 Dates
2 Bananas
2 small Avocados or 1 large
2-3 tablespoons of Maple Syrup, Agave Nectar, or Raw Honey
2 tablespoons of Cocoa Powder OR Raw Cacao Powder OR Raw Carob Powder
pinch of sea or crystal salt
pinch of cinnamon (optional)

In a Blender or Food Processor, blend nuts and dates until you have crumbs that you can form into a dough. You can use more dates if you prefer it sweeter and stickier. Press dough into pie pan and chill for one to two hours, or stick in freezer for half an hour if you're in a hurry.

For the filling: place bananas, avocados, sweetener, cocoa powder, salt and cinnamon and blend until smooth. Taste as you go, adding more sweetener and more cocoa powder if you want it richer. When the pie crust is chilled, pour pudding over crust and chill for at least another hour. This pie is really good when it's a bit cold. Garnish with slices of bananas or shredded coconuts.