Vegan Blueberry Mango Mousse

Ingredients:

1 cup raw cashews, soaked in 2 cups of water for at least 2-4 hours
1 cup coconut water
1/2 cup organic grade B maple syrup
1 tbsp alcohol free vanilla extract

2 cups frozen mangoes, thawed
1 pint fresh blueberries, reserve some for garnishing

1/2 cup raw cocoa butter, melted over double boiler or very low heat



Drain cashews and add to blender. Cover nuts with coconut water and blend until smooth and nuts are completely ground. Add maple syrup and vanilla, mangoes and blueberries. Blend until smooth and all fruits is incorporated. Slowly add melted, slightly cooled, cocoa butter and continue to blend until smooth and thick (approximately 3 minutes). Transfer mousse to small bowls or any long stem glass. Top with fresh blueberries and chill for at least 2-4 hours.

Raw Chia Cashew "Tapioca" Pudding

Ingredients:

Cashew Creme:

1 1/4 cups raw cashew pieces, soaked in 1 1/2 cups water overnight

2 packets xylitol

1 tsp alcohol free vanilla extract

1 cup water

Add soaked cashews, xylitol, 1 tsp vanilla and 1 cup water to blender and blend until thick and creamy. Add more water 1=2 Tbsp at a time if too thick. Should be smooth without any pieces of cashew left.


Pudding:

1/2 cup chia seeds

1 cup water + 1/2 cup water

1-2 tsp cinnamon

1/4 organic grade B maple syrup

1 tsp alcohol free vanilla extract

Cashew Creme (recipe above)

In large bowl, add chia seeds, 1 cup water, cinnamon, maple syrup and vanilla. Stir to mix. Add cashew cream and stir well. Place in refrigerator and stir every 5-10 minute. Add remaining 1/2 cup water after 30 minute and mix well. Let chill for at least 1-2 hours before serving.

Can be topped with fresh berries, sprig of mint or additional cinnamon.

Sesame Miso Kelp Noodles with Baby Bok Choy, Mushroom and Onions

1 medium onion, chopped

4 bunches baby boy choy, chopped

3-4 large mushrooms, sliced

1 tsp toasted sesame oil

1 package kelp noodles (I chose the green tea variety)

1 tsp Thai seasoning (I bought it premade at World Market)

Pinch of sea salt (optional)

Crushed red pepper flakes to taste



1 Tbsp red miso paste

1 Tbsp tahini



Soak boy choy in water to remove any dirt or grit before chopping. Heat sesame oil in large skillet. Add onion and let cook for 3-4 minutes or until slightly brown, add boy choy, mushroom and Thai seasoning and saute for 2 minutes. Add kelp noodles (can be cut short or left long, I prefer them left long). Stir until heated through. Mix miso and tahini until well blended and add to skillet. Continue cooking until well blended and heated completely. Top with crushed red pepper flakes. Makes one huge serving or 2 medium servings.

Maple Curry Sweet Potatoes and Apples

Ingredients:

2 Tbsp coconut oil
1 large sweet potato, peeled and cubed
1 medium red onion, diced
1 large Pink Lady apple, sliced
2 Tbsp curry powder
1/2 cup water
1/4 cup organic maple syrup
Salt and pepper to taste

Preparation:



Cut sweet potato, apple and onion and coat with coconut oil.


Toss with curry powder.

Add to glass baking dish with water and bake covered in 375 degree oven for 30 minutes.



Remove from oven and add maple syrup and mixed until well coated. Return to oven uncovered and continue to bake for 15-20 minutes.

Peanut Butter Coconut Bars-Vegan/Gluten Free

½ cup creamy peanut butter
1 ¼ cup almond meal
½ cup flaxseed egg replacement (see below)
1 ½ tsp. cinnamon
½ cup coconut sugar
1 cup shredded coconut (reserve ½ cup as topping)
In a food processor bowl add all ingredients expect ½ cup coconut. Blend until forms thick dough (similar to gingerbread dough). Roll out on parchment paper until ¼ in inch thick to fit 9 x 13 glass baking dish. Top with reserved coconut. Bake in preheated 375 degree oven for 13-17 minutes or until coconut is lightly browned. Let cool for 15 minute before cutting. Makes 18 servings

Flaxseed egg replacement
Add 2 Tbsps. whole flaxseed to blender and blend until floury texture. Add ½ cup water and blend 30 seconds. Set aside.