A few of my favorite things…
Peppermint Pattie Coconut Bark
- 1 C organic coconut oil (if oil is solid, melt 1 C before using)
- 1 tsp vanilla extract*
- 2 tsp peppermint extract*
- 1/4 C unsweetened carob powder
- 1 Tbls Roma, Pero, or other instant grain beverage
- 1/4 C raw honey
- 1 C unsweetened shredded coconut
Oil a 9″ by 13″ baking pan with coconut oil or EVOO, or line with unbleached parchment paper and set aside.
Using a food processor, mix the coconut oil, extracts, carob powder, Roma and honey until smooth and warm, and it exhibits some fluidity. Add the coconut, and pulse to incorporate. Don’t overmix or you risk chopping up the coconut.
Using spatula, spread the mixture thinly (1/4-inch to 1/8-inch thick) on the pan or paper. Transfer to a level spot in the freezer and freeze for 10 to 15 minutes. Eat frozen; break off pieces the size you desire. The bark will melt at room temperature, so keep frozen.
*Always use real vanilla and peppermint extracts, NOT vanilla or peppermint flavoring, which contain dangerous chemical neurotoxins.
Bonus: For an “Almond Joy” version, omit half of the coconut, substituting chopped crispy almonds (to crisp chopped almonds, bake at 350 for approx. 10 minutes). Omit the peppermint extract and double the vanilla extract.
Raw Vegan “Cheesecake” with Almond-Date Crust
Almond Date Crust
- 4 C almond crumbs (fine-ground consistency)
- 1/2 teaspoon salt
- 1/4 cup maple syrup
- 2 tablespoons coconut oil
- 2 tablespoons date paste (just blend up a few dates. If your dates are hard, soak in 1/2 C water for one hour; blend water and dates in blender.)
Mix all ingredients together well by hand.
Lightly grease 9-inch tart pan or spring-form pan with coconut oil and press crust to desired thickness with slightly moistened hands. Chill crust prior to filling, or dehydrate crust for 24-48 hours, chill, then fill.
- 3 cups soaked cashews (2 1/2 cups dry, soak 3-4 hours)
- 1/3 cup lemon juice
- 3/4 cup honey
- 3/4 cup coconut oil, melted
- 1/2 cup water
- 1 teaspoon vanilla extract
- 2 tablespoons nutritional yeast
- 1/2 teaspoon sea salt
Blend all ingredients in Vita-mix (or high power blender) until completely smooth. Pour into prepared crust and chill in freezer overnight – this is vital if you want a dense, creamy cheesecake texture. Remove from freezer at least one hour prior to serving and keep refrigerated. Top with fresh berries or fruit sauce if desired. Yields one delicious 9-inch “cheesecake!”
Carob Energy Truffles
- 1 c. raw walnuts
- 1/2 c. pitted dates
- 4 Tbls raw carob powder
- 1/2 Tbls. Roma (or other natural grain beverage)
- 1/4 c. coconut water
- 1/2 Tbls. chia seeds
Blend the walnuts and dates in a food processor until mixture reaches a smooth texture. In a separate bowl, mix the carob, coconut water and chia seed. Add to nut and date mixture and stir well. Form into balls by hand. Place on cookie sheet and chill until firm.
Raw Caramel & Carob Candy Bars
- 4 1/2 C raw cashews, finely ground
- 6 Tbls. maple syrup or agave nectar
- 1 Tbls. cold water
- 1/4 tsp. sea salt
- 3/4 cup raw tahini
- 3/4 cup maple syrup or agave nectar
- 1/8 t. sea salt
- 1 1/4 cup carob powder
- 2 Tbls. Inka or other instant grain beverage (Inka is very inexpensive and available at Whole Foods)
- 1 1/4 cup maple syrup
- 1/3 cup coconut oil
- 1/4 cup cold water
- 1/8 tsp. sea salt
1. Line an 8″ x 8″ pan with parchment or wax paper, or lightly grease the pan with coconut oil. In a bowl, combine the finely ground cashews, maple syrup or agave, cold water and sea salt, stirring until the mixture is very thick and just holds together. Press the mixture into the prepared pan and place the pan in the freezer for at least 1 hour.
2. Make the “caramel.” In a small bowl, combine the tahini, syrup and salt, mixing until smooth. Spread the “caramel” over the cashew mixture and return the pan to the freezer for 1 hour more.
3. Make the topping. In a small bowl, mix together the carob powder, Inka, maple syrup, oil, water and salt until smooth.
4. Line a plate or casserole dish with wax or parchment paper or lightly grease with coconut oil. Remove the pan from the freezer and cut the mixture into bars with a sharp knife. Dip each of the bars into the chocolate mixture, then place on the prepared plate or casserole dish. Pour any excess chocolate sauce over the bars and return the plate or dish to the freezer for 1-2 hours more or until set. Serve from the freezer. Enjoy!
Ruth’s “Magic” Coconut Granola
- 8 C raw oats
- ½ C of each of the following: pumpkin seeds, sunflower seeds, cashews
- 1 C unsweetened shredded coconut
- 4 Tbls sesame seed
- 4 Tbls chia seeds (optional)
- 2 Tbls vanilla extract
- 4 Tbls raw honey
- 4 Tbls maple syrup
- ½ C coconut oil
Mix all wet ingredients (oil, vanilla, honey, maple syrup) together and set aside. Mix dry ingredients together thoroughly and add wet ingredients, mixing together thoroughly by hand. Spread thinly on ungreased cookie sheet and bake at 300 degrees for 20 minutes. Remove, turn and bake an additional 20 minutes at 250 degrees. Allow to cool before storing.
Condiments and Sauces
Ruth’s Fast-n-Fresh Cheddar Sauce
- 1 C raw cashews
- 1 ½ C hot water
- 1/3 C pimientos or chopped sweet red pepper
- 2/3 C nutritional yeast flakes
- 1/4 tsp celery salt
- 1 Tbls garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/4 tsp cayenne pepper
- 2 Tbls lemon juice
Blend on high until creamy, adding up to ½ C additional water as needed for desired consistency. If you’re planning to use it immediately, just pour and serve – no additional heating needed. If you’re making it ahead, store in an airtight container for up to three days. When heating, additional water may be needed, as sauce will thicken upon standing.
Eliminate the pimentos, celery salt, cayenne and lemon juice, and add 1 Tbls Parmesan cheese substitute.
Parmesan Cheese Substitute
- ¼ c nutritional yeast flakes
- ¼ c toasted sesame seeds
- ¼ t salt
Blend well and enjoy!
Entrees & Soups
Lentil Barley Soup
• 3 C lentils
• 1 C pearled barley (or brown rice)
• 1 gallon water
• 3 rounded tsp. basil
• 2 tsp. parsley
• 3 tsp. garlic powder
• 2 tsp. sea salt
• pinch of cayenne
• 1/2 tsp. dill weed
• 2 vegetable bouillon cubes
• Splash of Nama Shoyu (or Bragg’s for those that use it) to taste
• 3 medium potatoes, cubed or chunked
• 2 stalks of celery
• 2 -3 bay leaves
• 1 med. onion, minced
Place water in large stock pot and add additional ingredients. Bring to a boil, then simmer for 45 minutes or until lentils and barley are tender. Note: As with most soups, this one tastes much better the day after cooking,