Simple Vegan Recipes

Here are a few of the vegan dishes I've been eating. Most are raw, but there's one cooked dish sneaked in there too ;)

Raw Carrot (cup)Cake (recipe from Ani Phyo's Ani's Raw Food Kitchen)

Remember the raw carrot soup I made last week? Well I made Ani's carrot cake with the leftover pulp. Since I didn't make a lot of soup, I cut the recipe by 3/4 and just made two small carrot cupcakes. The result was a light, but filling dessert (my favourite part was the creamy frosting that was surprisingly reminiscent of real cream cheese frosting!). Ani doesn't have the recipe on her website or YouTube, so you'll have to purchase her book for this one.

Raw Cranberry Zinger (recipe from Hamilton Beach)

I love this raw, healthy alternative to wine for holiday gatherings (or any other time of the year). The lemon also gives it just a touch of zing that will make your mouth sing!

• 1/2 cup fresh cranberries
• 1 lemon
• 2 apples (I used honey crisp)

Toss everything in your juicer and enjoy the cranberry goodness that seeps out!

Raw Chocolate Fudge (recipe from gone raw)

• 4 tablespoon raw cacao powder
• 1 tablespoon coconut oil
• 1 tablespoon raw cashew butter
• 1 tablespoon raw almond butter (I omitted this and used 2 tablespoons of cashew butter)
• 1 tablespoon agave nectar
• 1 dash salt
• 1 teaspoon cinnamon

Mix everything in a bowl until well combined.

I molded the entire batch into a square, set it in the fridge overnight and cut it into four pieces the next day. Here's my first bite - rich, decadent and oh so fudgey!

Stuffed Roasted Turban Squash (inspired by Big Raw Vegan Blog)

When my mother received an organic turban squash grown by a friend, she asked me, "what am I going to do with it?" I remembered seeing a post on the Big Raw Vegan blog about stuffed squash, so I decided to try it out.

I simply cut off the top turban part (or cut an acorn or butternut squash in half), scooped out the seeds, coated the inside & outside with olive oil and stuffed the cavity with a vegan stuffing (ideally the stuffing would have been homemade, but I just used a vegan boxed one).

Toss in a 350 oven and bake for 1 hour or until tender. The turban needed more like 1 and a half, but I think that's because it was whole.

When the squash is cool enough to handle, peel off the skin (it should just slide right off now), and flip it so the stuffing side is down. The slice and serve. In the picture you can see a cross section of the yummy squash with stuffing.