Vegan Mofo #6: (almost) Raw Dining
Last Friday our new juicer was to arrive, however, to our disappointment it did not make it to our house (which confuses me as it arrived in the next town over the night before according to the tracking.) So we had to make the best of our no longer juice fasting weekend and decided to eat a lot of raw dishes and will continue to this week as well. We both work outside the house so have a juice fast during the week isn’t something that we are able to do and this coming weekend we have dining plans both Saturday and Sunday so we will have to hold off on our juice fast until the following weekend. Although we will be unable to juice fast this week we will be having juice for breakfast and dinner and eating a raw dish for lunch.
We did not eat all raw this weekend but we did have a lot of meals that were. The first of which was breakfast on Saturday; we enjoyed (almost) raw breakfast crepe with coconut cashew pudding and bananas.
The raw crepe was from Ani Phyo’s book and is great it is made up of 1.5 cups flax meal, 1 tablespoon coconut oil, 1/8 cup water, ¼ cup agave and a pinch of salt. I topped these with Ani’s coconut cashew pudding which was super easy to make all you have to do is blend 2 cups cashews, 1.5 cups water, ½ cup shredded coconut, and ½ cup agave. I then placed sliced bananas on top of this and drizzled with maple rice syrup. It was delicious.
The Maple Rice Nectar Came from Suzanne’s Specialities which has a variety of all natural, vegan and organic sweetners. I have always loved the ricemellow – being a fan of fluffernutter as a child it was great to find something similar and vegan. However my favorite product of Suzanne’s that I have tired so far is the Maple Rice Nectar- it is sweet and delicious and when you are out of maple syrup it is a great alternative- mind you it doens’t taste the same but it is very yummy.
On Sunday morning we enjoyed the remaining coconut cashew pudding in the form of a parfait- I layered sliced strawberries coconut cashew pudding and Feed Bittersweet-ness Granola. This granola is great we also received a few other varieties and have used them on top of yogurts, with soy milk and just a handful as a quick yummy snack. Most of their granola is vegan and I was actually sent one with honey in it but I am putting it in a care package for a friend because I’m sure she’ll enjoy this granola as much as my husband and I do.
Sunday dinner was (almost) raw tacos in honor of National Taco Day (actually I didn’t plan it that way it just happened). The only none raw item was our sprouted tortillas. The tacos were made up of Ani Phyo’s nut meat, baja cheese, red pepper corn salsa and some shredded purple cabbage. I really would have liked to put some avocado on as well but mine weren’t ripe enough. I have to say I didn’t love the “meat”, “cheese” and salsa on their own but all together the flavors were wonderful. I can’t wait to make more raw eats and juices this week.
Oh and of course we enjoyed a lovely raw dessert of Hazelnut Chocolate Mousse Cake it was delightful!
Things to come this week: Raw Polenta with Mushroom Rague, Green Salad with Sweet Miso Dressing, lots of raw juices and Kristen Suzanne’s Harvest Soup.
I have to come up with something to bring to the Raw Potluck Meetup on Sunday….still not sure what to bring yet.
