By Gena of Choosingraw.com

Ingredients:

-1 cup sunflower seeds, soaked at least 2 hours)
-2 pickles, chopped
-2 stalks celery, chopped
-1/2 cup shredded carrot
-1 tbsp pickle juice
-1 tbsp lemon juice
-7 g dulse, shredded (or 2 tsps dulse flakes/granules)
-1 tsp mellow white miso

Place sunflower seeds in a food processor fitted with the S blade and pulse till they’re well combined but not totally smooth. Add remaining ingredients and pulse again, till everything is broken down and uniform. Serve!

By Julia of Sassy Kitchen

Ingredients:

-30 oz. black beans (two full cans)
-1/2 sweet onion, minced
-1 large jalapeno, minced
-2 garlic cloves, minced
-1/2 cup Bob’s all purpose gluten free flour
-1/2t red pepper flakes
-3T cajun spice mix
(mustard, cumin, cayenne, brown sugar,
-cracked black pepper, sea salt)

1. Rinse canned beans well, and mash in a large bowl. (I used a potato masher, so it would be chunkier than a food processor)
2. Mince garlic, onion and jalapeno. Add to bean mixture.
3. Sift in flour and spices. Mix well.
4. Sculpt mixture into patties with your hands and chill in the fridge for 30-60 minutes.
5. Pan fry each side in a skillet until browned, about 2 minutes. Then, add to baking sheet at 350 and bake for 10-12 minutes.

Creamy raw corn and avocado salad by Julia of Sassy Kitchen

Ingredients (serves 8):

-4 ears of corn, sliced off
-1/3 cup grapeseed oil vegenaise
-1 avocado, cubed
-1t red pepper flakes

1. Remove husk and wash corn well. Slice off kernels into a large bowl.
2. Slice whole avocado into cubes and add to the bowl of raw corn.
3. Mix in grapeseed oil vegenaise and garnish with red pepper flakes. Mix well.

by Green Lemonade

Ingredients:

-8 oz. filtered water
-handful of baby spinach
-½ of a ripe avocado (if you are looking for something super
-creamy and comforting – especially during colder months – add the whole avocado)
-½ of a banana
-1/2 of a lime
-handful of ice

Combine the ingredients listed above into a blender. Any blender will do, though a high power blender makes the smoothies even creamier and more delicious. Add water and ice to thin or thicken as desired. Make sure the ice is fully blended. Top with squeeze of lime if desired.

By Ken Blue, Executive Chef at Hippocrates Health Institute
Yield: 4-6 servings, Preparation Time: 10-15 minutes

Pasta:
-4 Zucchini spun into noodles

Sauce:
-½ C. Snipped Smoked Dulse (Maine Coast Sea Vegetables)
-2 oz. Lemon Juice
-½ Red Onion, sm. julienne slices
-1 ½ Cloves Garlic
-1 Red Pepper, sm. julienne slices
-½ Tbsp Kelp
-1 C. Peas
-1 Heaping Tbsp. Frontier Pizza Seasoning
-1 ½ C Soaked Pine Nuts
-½ C. Soaked Macadamia Nuts
-1 ½ oz. Olive Oil

To make pasta, make 4 Zucchini spun into noodles using a vegetable turning slicer or mandolin. Mix in desired amount of sliced onion, red pepper, peas and dulse with noodles.
To make sauce, add all sauce ingredients to blender and then add water to top of nuts. Blend into very thick creamy sauce. Add as much sauce as desired to noodle mixture.
*Variations: Mix the cream sauce with the noodles to make a Fettuccine Alfredo or add different vegetables to make your own creamy pasta dish.

Sauce:

-1/2 cup coconut milk
-3-4 cloves of garlic, minced
-1 inch fresh ginger, shredded
-1/2 tsp coriander powder
-A few shakes of paprika
-Squeeze of lemon or lime
-1 hot chili pepper, finely chopped, or cayenne pepper to taste
-Salt to taste

What you do:

If you like brown rice or quinoa, make that first. I make it in a rice maker because it’s so easy. Mix all ingredients (above) for the sauce in a blender.

Stir Fry:

Take your favorite veggies (I like broccoli, cauliflower, peppers, spinach or red leaf lettuce, carrots, mung beans…) and toss them into a wok with coconut oil (this is the best oil I know of to cook with), and then cook until they are a little crispier than you want them. Then add your sauce and stir for a few minutes until the veggies reach the consistency you like. Coconut flakes also adds a fun element. That’s it!

Ingredients:
-2 1/2 cups packed spinach
-3/4 cup fresh basil leaves
-1/3 cup sun dried tomatoes, chopped
-3 Tablespoons hemp seeds
-3 Tablespoons lemon juice
-2-3 Tablespoons water
-3 Tablespoons olive oil
-1 Tablespoon nutritional yeast
1 large clove garlic
-1/2 teaspoon Himalayan salt

In a food processor, blend all ingredients into a paste. Taste, adjust salt.

Crust:
-1 cup pecans
-½ cup almonds, ground
-½ dates

Process ingredients together in a food processor until crumbly and the mixture sticks together. Press into the bottom of a 9″ pie plate.

Filling:
-1 1/4 cup almond butter
-½ cup agave
-¼ cup + 1 tbs cacao powder
-¼ cup almond mylk
-1 tsp vanilla
-1/8 tsp sea salt
-2 tbs melted cacao butter
-2 large bananas, sliced into rounds

Combine all ingredients, but bananas, in a food processor until smooth. The mixture will be thick. Spread 1/2 of the filling over the pie crust. Arrange banana slices evenly on top. Now, spread the remaining filling over the bananas. Top the pie with sliced bananas.

Ingredients:

1/4 – 1/2 cup water or raw olive oil (I usually use 1/2 cup water)
1/2 cup raw tahini
3 tablespoons fresh lemon juice or lime juice
1/4 – 1/2 teaspoon cayenne pepper (I usually use 1/2 tsp)
1/4 – 1/2 teaspoon Himalayan Crystal Sea Salt (I usually use 1/2 tsp)

Directions:

Blend all of the ingredients until smooth, adding more water as needed (or you can use a mixture of water and oil if you’re aiming for an extra creamy, rich dressing).

(Gluten-Free and Vegan)

Ingredients:
-16 large stuffing mushrooms
-2 tablespoons extra virgin olive oil
-1 small sweet onion, minced
-1 cup millet bread crumbs
-1/4 cup finely chopped walnuts
-1/4 cup veg.mushroom broth
-2 tablespoons tamari
-Juice of 1 lemon

*Top with your favorite vegan cheese, I suggest Daiya

1. Clean mushrooms with damp paper towel and remove stems. Dice the stems and set aside.
2. Heat oil in a skillet; saute onions and diced mushrooms stems until they soften.
3. Add tamari, lemon juice, bread crumbs and walnuts to mixture. Add broth and cook over medium heat until mixture absorbs liquid.
4. Place mushrooms round side down, and spoon mixture into mushrooms caps. Top with garnish of choice, vegan cheese and/or sea salt.
5. Bake at 350°F for 20 minutes or until browned.