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To finish up our spring cleaning month Jon makes a delicious raw vegan blueberry cheesecake.
2 cups of raw cashews
1/2 cup frozen blueberries
1/4 cup raw agave nectar
1/4 cup raw macadamia nuts
1/4 cups raw walnuts
1 tbsp extra virgin coconut oil
2 pitted dates
pinch of sea salt (optional)
Soak cashews for 8 hours add to blender
add blueberries to blender
add agave to blender
Crust:
add nuts to food processor
add coconut oil
add dates
add sea salt
pulse till coarsely chopped.
coat spring molds with coconut oil
press crust into mold
add blueberry mixture
Freeze overnight
Transfer to refrigerator
add strawberries or other fruit and enjoy.
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In this video, Jon makes a delicious creamy kale salad.
Cream Kale Salad
Dressing
1/2 cup sesame tahini
1/2 cup raw agave nectar
Juice of 1 lemon
sea salt (optional)
chopped green onion (scalion)
1 tbsp chopped fresh dill
Kale (add to bowl of dressing)
1 chopped red pepper
1 shredded carrot
mix it up good
Add raw slivered almonds
Nutritional Yeast & Some Avocado (optional)
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Jon meets with special guest, Sussanna, and makes a raw vegan borscht and a raw vegan berry smoothie.
Berry Smoothie
16 oz young coconut water
handful frozen mangos
handful frozen peaches
2 handfuls frozen berries (strawberries, raspberries, blueberries)
Blend all together
Raw Borscht
Juice carrots and beets
1 cup carrot juice
1 cup beet juice
1/4 avocado
add 1/4 of a beet
Juice of 1 lemon
Handful fresh dill
Blend together
add chopped avocado and chopped onions on top to your liking, with some dill.
Add lemon juice to top if you like.
Enjoy
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We are doing a 5 day raw juice cleanse for Spring Cleaning with Ritual Wellness. If you want to do the same one as us, go to http://www.ritualcleanse.com/ and enter coupon code VEGANZOMBIE to get your discount. We will be starting our cleanse on April 10th. Good luck and say no to zombies!!
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1 1/2 cups vital wheat gluten
1/4 cup chick pea flour
1/4 cup nutritional yeast
2 tsp thyme
2 tsp rosemary
2 tsp salt
2 tsp onion powder
1/2 cup veggie broth
2 tsp tomato puree
4 cloves shredded garlic & 2 tsp olive oil
Mix wet and dry
Bring to boil
4 cups veggie broth
3-4 bay leaves
2 tsp thyme
2 tsp rosemary
3-4 cloves smashed garlic
Form seitan loaf and wrap in damp cheesecloth
Put in glass baking dish and pour broth over it.
Put in over at 350* for two hours. Flip halfway through
Sauce
1/4 cup tahini
2 tbsp agave nectar
1/2 tsp salt
2 tsp freshly chopped dill
juice of one lemon
mix together
slice seitan into thin slices
throw in pan with some olive oil to crisp up.
spread sauce on pita
layer seitan on
add lettuce and tomato
yum
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Neatloaf:
1 cup millet
3 medium potatoes chopped
3 medium onions chopped
3 cups veggie broth
2 ribs chopped celery
3 cloves minced garlic
1 tsp toasted caraway seeds
1 tsp sage
1 tsp thyme
1 tsp sea salt
2 tbsp balsamic vinegar to deglaze pan
2 tbsp worcestershire sauce http://www.amazon.com/Edward-Sons-Organic-Vegan-Worcestershire/dp/B005F4F4OS
add millet to veggie broth
boil potatoes about 15-20 mins
saute onions with olive oil over medium heat
add celery and garlic
In mixing bowl add potatoes, millet and sauted onion mixture.
Add vegan worcestershire sauce
Let cool down
Mix and mush it all up.
add salt and pepper to taste
Line pan with parchment paper and pack in the mixture.
Spread some organic ketchup on top
Put in preheated 350* oven for 30 mins
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