Raw Vegan Pecan Pie Tarts

This is my favourite dessert EVER! Seriously, anything raw vegan is perfect for dessert. This recipe is adapted from Organic Olivia :)

Ingredients:

CRUST:

• 3/4 cup pecans
• 3/4 cup walnuts
• 4 tbsp unsweetened shredded coconut
• 1 cup dates
• a dash of sea salt
• **Process the dates in a food processor. Once they have been processed add in all the other crust ingredients**
• **Press the dough crust you have made into an 8x8 pan and put in the freezer while you are making the filling**

PIE FILLING:

• 1 and a 1/4 cup medjool dates (these need to have soaked at room temperature for at least an hour)
• **Drain the dates but keep the date water for later**
• 1/2 cup pecans
• 1/4 cup coconut oil
• 2 tsp vanilla extract
• 1/2 tsp pumpkin pie spice (I found this is my local superstore, I never even knew it existed before! It's amazing!)
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• pinch sea salt
• 1/8 cup agave
• **add all these ingredients together in a food processor, including a splash of the date water to make it creamier**
• **spread it over the crust layer and let it chill in the fridge for at least 4 hours. You can either store it in the freezer or fridge.**

ENJOY!!! :)

Vegan Protein Shake

Ingredients:

• 1 cup vanilla almond milk
• 1/2 cup coconut water
• 1 banana
• 1 tsp chia seeds
• 1 tbsp flax seeds 
• 1 scoop vanilla protein powder (I use vegan pea protein from vitacost)

Steps:

• Blend all ingredients together in a blender, and enjoy!

Nutritional Info:

Calories: 393

Fat: 9.1 g

Carbs: 56.2 g

Protein: 29.5 g

Enjoy!!! :)

Seasoned Veggies

This right here is my favourite meal, and I eat it at least once a day, either for lunch or dinner. Bell peppers are crunchy and tangy, and the tomatoes give it a perfect amount of sweetness! These are all members of the nightshade family, and they go perfect together. 

Ingredients:

• 2 bell peppers (I make this will all different colour combinations!)
• Handful of tomatoes
• Italian Seasoning
• Organic no salt seasoning (You can get this at Costco)
• Avocado oil
• Optional: Cajun
• (really you can make this with any seasoning you like!)

Steps:

• Chop the peppers into strips and cut the tomatoes in halves.
• Mix together with seasonings and oil
• Cook at 400 until cooked to your liking.

Side note: The only oil I cook at this high of temperature is virgin avocado oil. Olive and canola have lower burning points and should not be cooked at high temperatures as they become carcinogenic! 

Enjoy!

Raw Vegan Zucchini Lasagna

This lasagna is so good and I will definitely be making this again. While this is slightly more time consuming than other recipes, it is great for dinner and bigger meals! Maybe I've forgotten what actual lasagna tastes like, but it seems pretty authentic to me! Recipe is adapted from Jennifer Cornbleet.

Ingredients:

• 1 zucchini
• 4 cups spinach
• 1 cup Marinara Sauce
• 1 ripe avocado

Marinara Sauce:

• 1 ripe tomato
• 1/2 cup sun dried tomatoes
• 1/2 red bell pepper
• 2 tbsp avocado oil (or olive oil)
• 1 tsp dried basil
• 1 tsp dried oregano 
• 1/2 tsp crushed garlic
• 1/4 tsp sea salt
• Steps

1. Place in a food processor, this will keep in the fridge for 3 days

Steps:

• Thinly slice zucchini into strips, I cut it into halves and then sliced it.
• Place the spinach into a food processor until finely chopped (or a paste like mine).
• Coat the bottom of a small container with 2 tbsp Marinara Sauce 
• Arrange a 3rd of the noodles over it.
• Top with 2 tbsp Marinara Sauce.
• Add a layer of half the avocado.
• Top with half the spinach.
• Repeat this layering process.
• Left over will be zucchini and marinara, layer the zucchini on top and put on the Marinara Sauce.

This will keep in the fridge for 2 days. Enjoy!!

Raw Caramel Peanut Butter Cups

So these might look kinda weird and it's not a super grand picture but HOLY BANANAS these are so good! Raw vegan baking is without a doubt the most delicious in my opinion! And you don't get a heavy gross feeling after you've eaten! I see no flaws. Recipe adapted from healthybodymindspirit.

Ingredients:
Fudge Layer:

• 1/4 cup raw pecans
• 1/4 cup raw walnuts
• 2 tbsp raw cocoa powder
• 8 medjool dates (softened)
• a pinch of sea salt
• peanut butter

Caramel Layer:

• 20 medjool dates
• 1 tbsp melted coconut oil
• 1 tbsp almond butter
• 1 tbsp almond milk (vanilla)

Chocolate:

• 1 tbsp agave
• 2 tbsp cocoa powder
• 1 tbsp coconut oil

Steps: (makes 6)

• Add fudge layer ingredients (not including peanut butter) into a food processor and blend.
• Divide the base into 6 parts, and press into muffin tin pans.
• Layer 1 tbsp peanut butter on the fudge base and freeze for 30 mins.
• As it freezes, place all the caramel ingredients into the food processor and blend until smooth (this will take a while, i suggest soaking the dates before hand.)
• Once the peanut butter is frozen, spread the caramel layer of and place back in the freezer.
• Mix the chocolate ingredients together and layer on top. Freeze until hard, then enjoy!!

Chocolate Strawberry Banana Ice Cream Smoothie

ICE CREAM! Well, sort of. Frozen bananas are the perfect choice to create an enjoyable cold treat! I've ended up just doubling the chocolate part for at least a good 5 days in a row. Bananas are complex carbs which will help you feel fuller for longer, which can especially be difficult in a vegan, or raw vegan diet. 

Ingredients:
Chocolate Layer:

• 1 frozen banana
• 1 tbsp cocoa powder
• 1/3 cup almond milk (vanilla)
• 1 medjool dates

Strawberry Layer:

• 1 frozen banana
• 1 cup frozen strawberries
• 3/4 cup almond milk (vanilla)
• 1 dates

Steps

• Blend the layers separately, then layer. The first time I made this I did not freeze the bananas long enough, they were basically just cold bananas. Make sure you freeze the bananas, it will make a huge difference!!

Serves: 1

Calories: 483

Fat: 5g

Carbs: 113

Fibre: 16g

Protein: 7g

Enjoy!! :)