Dairy and soy free sour cream.

So what’s it made out of?

Don’t’ worry it’s packed with flavour this  “Sour Cream” is made from cashews!

What you will need:

  • ½ cup raw cashews
  •  ½ juice of a lemon
  • 1 tsp apple cider vinegar
  • 1/4-1/2 cup filtered water (approx.)

How to make this:

  1. put all ingredients except water in a high speed blender or food processor and blend.
  2. then adding the water one tablespoon at a time until the desired consistency is reached I like mine thick so if you want a thick cream, use less water, for a thinner sauce, use more. (You will not achieve a perfectly smooth sauce with a food processor, but it is still delicious!)

*You can add a probiotic capsule to this for extra tang if you leave it on the bench top for 12 hours.

This goes really well with my raw tacos and mango salsa…check them out here!

Mango capsicum salsa. and Raw Mexican tacos!

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Raw Mexican tacos!

Mexican style raw tacos are a favourite in our home . . .you will love them too. Great  messy finger food for the kids and packed full of flavour while being healthy and low in fat. Dress them up with toppings or use eat them simply . . .

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What you will need:

Makes for 4-6 serves.

  • 2 corn on the cobs kernels removed
  • 4 semi dried tomatoes
  • 2 dates soaked and pitted
  • 4 fresh large tomatoes
  • 1/2 punnet cherry tomatoes chopped
  • 1/4 red onion very finally diced
  • 1 clove garlic minced
  • 1/2 tsp smoky paprika
  • 1/2 tsp sweet paprika
  • 1/8 tsp ground chipotle pepper (or more if you like it spicy!)
  • 1/2 tsp cumin powder
  • 2 tbs coconut aminos
  • 8 mushrooms
  • 1 finally diced zucchini
  • 1/2 red capsicum diced
  • juice of 1 lime and zest
  • 1 loose cup coriander chopped
  • 1/2 loose cup mint chopped
  • 1/4 loose cup parsley chopped
  • pepper to taste
  • soaking water (about 2-3 tbs)
  • iceberg lettuce or coz lettuce to serve as tacos
  • 1 cup shredded red cabbage
  • sprouts or micro herbs

*optional to add 1 cup of black beans, kidney beans or black eyed beans for added texture and protein.

How to make these:

  1. soak the dates and tomatoes in very little water till soft (you use the water in the mixture so only use a little, so you keep all the flavour.
  2. in a blender add the 4 large tomatoes, dates, semi dried tomatoes, garlic, cumin, paprika’s, chipotle, coconut aminos and soaking water and blend till smooth.
  3. in a medium bowl add the corn kernels, red onion, capsicum, zucchini, lime zest and juice, herbs, cherry tomatoes and stir together. (add drained beans now if your using them)
  4. add the tomato sauce from step 2. and stir again.
  5. season to taste.
  6. spoon the mixture into the lettuce cups which I would suggest lining with shredded red cabbage.

This picture get more flavoursome with time so I suggest making it in the morning. This will also allow the mixture to set and the liquid to drain off blowing the tacos or lettuce cups not to get wet.

Finish with micro herbs or sprouts and slices of avocado or vegan chipotle mayonnaise or vegan sour cream….I used coriander pesto! Dairy and soy free sour cream.

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Corn 3 ways and Tempeh cups!

15230716_1900134090273143_6569500487259154330_nThese are great party starter or snack as you can pick them up with one hand… and a great way to fill up those guest who would never try vegan food!

You’ll need;

1 corn 🌽 raw.
1 charred corn 🌽 on a griddle pan or gas flame.
1 raw corn 🌽 grated.
1 pack diced Tempeh.
2 dates chopped, pitted and soaked.
3 semi dried tomatoes chopped, soaked.
3 sliced spring onions.
Juice and zest 1 lime.
1 garlic clove.
2 tbs coconut aminos.
2 cups chopped mushrooms.
1 tsp sweet paprika.
1/2 tsp smoked paprika.
1/2 cup chopped coriander.
1/2 cup chopped mint.
6-8 Iceberg lettuce or baby coz leaves -for the cups.
Micro herbs for garnish. (optional)
Shredded red cabbage for the topping to sit on.

How to make these;

•in a fry pan sautée the onions and mushrooms in a small amount of oil till soft, add the garlic and tempeh, dates and tomatoes. Stir for 3 minutes.
•add the charred corn kernels and the first raw kernels slicing them off the cob, and then grate in the 3rd corn cob and all the juice that falls of it.

•add 1/2 cup water or more if needed, the coconut aminos and lime juice and zest.
•add the smoked and sweet paprika and pepper to taste.

•turn the heat off and stir through the herbs once the mixture has cooled slightly.

•add the shredded cabbage into the lettuce cups.
•then spoon the corn mixture into the lettuce cups and garnish with micro herbs or more coriander and a dash of lime.

Vegan Nori Rolls.

Sushi night!! Well rice less, fish less sushi.

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Nori sheets with a tomato and flaxseed dehydrated wraps and filled with avocado and crunchy salad with a cashew and coconut amino dipping sauce.

Cashew dipping sauce:
1/4 cashews
1/2 water
1/2 lime juice
1 tbs coconut aminos
1 small clove garlic
1 inch grated ginger
1/2 semi dried tomato
Blended till smooth

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Get creative and fill these with any combo you like!

Coconut and goji chia pudding with caramelised nuts and seeds.

Packed with protein and flavour and healthy fats.

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Serves 4:
-1 cup chia seeds soaked in 1 can organic BPA free coconut cream and 1/2 can filtered water.
-Soak for 45 minutes.
-Then add 1 tbs mesquite powder.
-1/2 cup desiccated coconut.
-1/2 cup goji berries.
-1/2 cup coconut nectar.

Set in the fridge until just before serving.

Top with nuts and seeds of your choice that have been coated in a dash of coconut nectar. And more goji berries.

Devour!!