Bonus Homework Assignment: What barriers are keeping you from realizing this dream, and how can you tear them down?
UPDATE: Poll is now closed.
Okay, I'm not making fun of the Meatless Monday campaign, because I think it has introduced a lot of people to vegetarianism that otherwise wouldn't have tried it. But why stop at just Monday? You know it's always meatless on this blog ;)
I've still been drinking my green smoothies every morning - and LOVING it! I had some leftover cranberries from my raw vegan cranberry sauce, so I've been adding it to my morning greeny goodness (sorry no picture).
Raw Chocolate Cashew Stuffed Dates
This quick and easy dessert will change the meaning of "once you pop, you can't stop". Combine 1 tablespoon of Artisana raw organic cashew butter (or other nut butter of course) with 1 teaspoon of cacao powder (I pretty much just winged it, so the measurements aren't exact). Then slice a few dates half way through and remove the seed. Holding the date length-wise, pinch it gently to allow the date to open up and create a cavity. Fill the cavity with the chocolate cashew mixture.
Don't try to take a bite out of these tiny treasures, just pop the whole thing in your mouth and enjoy.
Preheat the oven to 375°F. Cut the squash in half and scoop out the seeds. Brush the cut sides with olive oil and place them cut-side down on an oiled baking sheet. Bake until soft, approximately 40 minutes.
Scoop the squash from the skins once cool enough to handle. Heat the remaining olive oil in a soup pot over medium heat. Add the diced onion and ginger and stir while cooking until they are soft, about 8 minutes. Add the coriander, cumin, turmeric, cinnamon and chili flakes, and cook for another 2 minutes, continuing to stir.
Add the squash, along with the vegetable stock or water, salt and pepper. Bring to a boil, then reduce heat to simmer and cook for 10–15 minutes. Add the lime juice, herbs and coconut milk. Ladle into bowls and garnish with extra coconut milk, more herbs, or anything else that inspires you.
Averie's Breakfast Cookie - Chocolate Version (recipe from Love Veggies and Yoga blog)
Combine everything in a bowl with a cover and refrigerate overnight. The next morning uncover your "cookie" and devour.
I don't usually do the protein powder thang, but when I received a free sample of this chocolate brown rice vegan protein powder, I decided to try out Averie's recipe. Reading her daily posts have become part of my morning routine, so I saw it as fitting to make a breakfast recipe from her blog.
Soak raw chickpeas overnight (use lots of water). Sprout the chickpeas for a few days until tiny tails start to appear. See my previous post on making your own sprouts. If you sprout chickpeas too long, the beans will get too bitter. These beans were sprouted a little too long - 3 days. I'll probably only sprout them for a day and a half next time I make this recipe.
Combine all the other ingredients in the food processor until well combined. Mix the sauce with the chickpeas sprouts. Garnish with fresh basil if desired.
Rawdorable Chocolate N'ice Cream (recipe from Rawdorable blog)
I've wanted to try this unusual recipe for awhile. Since the winter weather is unusually delayed this year, I figured this might be my last chance for raw ice "cream" for awhile (it's too cold for me to eat when it starts getting colder). Today was an unseasonably warm 13 degrees. In mid-November - it's crazy.
Combine the first two ingredients in a food processor until it resembles ice cream. Scoop into a chilled bowl and top with a sprinkle of sea salt and a drizzle of olive oil.
Note: The above video is provided by YouTube. I have no control over the ads within this video. I am not affiliated with these advertisers, and do not endorse their products.