For lunch yesterday, I made a big batch of raw fennel chickpea salad with a bunch of vegetables and spices I found in my pantry and mixed it with some brown rice! Simply throw all the ingredients together and enjoy as a hearty, colorful lunch – easy to make and easy to take on the go 🙂 And, then, for dessert I made a two-ingredient avocado ice cream to satisfy my craving in the hot weather – you won’t even believe that the ice cream is vegan when you taste it (caution: you should like avocados before you try this recipe)! Also, I apologize for the poor photo quality – had to deal with just an iPhone camera.
Yields 2 servings
1 cup chickpeas
1 cup brown rice, cooked
1 cup argula leaves, diced finely
1 tbsp oregano
1/2 green bell pepper, diced
1 cup broccoli, pureed (to make salad creamy)
1 cup blueberries, washed
1/2 lemon worth of juice
30 cherry tomatoes, diced
1 cucumber, diced
1 small onion, diced
2 tbsp fennel seeds
1 tbsp extra virgin olive oil (optional)
1 tsp salt (optional)
I tried to be adventurous for my dessert and pureed 1 pitted avocado with 1/2 a frozen banana and 1/2 a cup of almond milk. It made a creamy texture, which I froze and then enjoyed as ice cream 15 minutes later!! It’s so tasty, especially if you like avocados. If you aren’t a huge fan of avocado alone, blend 1 tsp of vanilla extract and 2 – 4 tbsp of sugar (your choice) with the puree.
Yields 1 serving
1 cup unsweetened almond or soy milk
2 tbsp hemp seeds
2 tbsp pumpkin seeds, broken into smaller pieces
1 medium apple, diced
2 tsp pumpkin spice
1 tsp ginger powder
1. Mix everything together in a bowl and eat right away before the apples get soggy – eat cold. You can microwave it to make it a little warm if you want, but I didn’t try this so I can’t vouch for the taste (the apples will definitely get softer if you microwave it).
Yields 3 – 4 servings
1 cup shredded coconut
2 tbsp honey
2 tbsp virgin coconut oil
1/4 cup water
1/2 – 1 tsp vanilla extract
1. Blend all the ingredients together for about a minute. You just want a cake-texture but don’t need all of the coconut pieces to be ground completely.
2. Mash the puree into a cake pan or onto a plate (like I did) and flatten out. Freeze for ~15 minutes and the cake is ready to eat! Store with some saran wrap around it either in the refrigerator or the freezer – it will last up to two weeks in the fridge!
Ah, I have so many recipes that I have made in the past two weeks at college, but never had time to upload them yet so here is a myriad of recipes 🙂 I hope you enjoy! I’ll be baking a few different things this weekend as well so look out for those.
Leaving for college soon so today was a food adventure day with my mommy. First, we had a delicious lunch at a nearby cafe called Nuray’s Gourmet Cafe! I had a three bean salad that was magnificent – topped with a delicious blend of olive oil and vinegar – and my mom had a grilled vegetable sandwich on multi-grain toast. I loved it and wanted to share the pictures 🙂
Doesn’t it look delicious! Ah, definitely was. If you live anywhere near Bridgewater, NJ, I would highly recommend you go to Nuray’s and try something scrumptious out! Speaking of scrumptious, my mom and I had an amazing food adventure day today. Her best friend has a vegetable garden and grew a delicious and gigantic zucchini so we decided to make two different types of zucchini bread.
Moreover, my mom taught me how to make one of my favorite Indian dishes: moong dal dhokla (Indian steamed cakes); and then taught me how to also make her favorite Indian dish: squash handvo (Indian spice cake). All so yummmmy, hope you enjoy like always!
** If you want to make a raw cake, follow steps 1 – 8 and then simply place your cake covered with some saran wrap into the fridge and it will harden and you can enjoy it in a few hours!
Yields 9 ” cake (~ 10 – 12 servings)
3/4 cup cashews, soaked either overnight or for about four hours till soft
3/4 block extra firm tofu (~12 oz)
1/2 – 3/4 cup agave nectar, honey, maple syrup, or barley malt syrup
1 cup fresh raspberries
1 tbsp lemon juice
1 tbsp vanilla extract
1/2 cup almonds (you need a total of 1 cup nuts so I used half of almonds and half of walnuts, but you may choose to use your own blend of pecans, almonds, walnuts, etc.)
1/2 cup walnuts
12 deglet noor dates or 8 medjool dates, pitted
1 tsp cinnamon powder
1/2 cup shredded coconut
1. Soak the cashews overnight or for ~ 4 hours till they are expanded and soft.
2. Preheat the oven to 350 F. Soak the dates in some water for a few minutes.
3. In the meantime, as the dates are soaking, grind your choice of one cup of nuts, cinnamon powder, and coconut together.
4. Throw in the dates and grind the entire mixture again. It should become sticky.
5. Spray a 9″ inch pan slightly and press the nut and date mixture onto the pan to form a nice crust layer.
6. Drain the cashews. Blend them together with the tofu, your choice of natural sugar sweetener (I used agave nectar), vanilla extract, and lemon juice.
7. Once you have a creamy texture, throw in your raspberries and blend together.
8. Using a spatula, pour the blended “batter” into the pie crust and spread evenly, making a swirl pattern.
9. Bake for ~ 20 minutes at 350 F and if you want to bake the crust some more (but be sure to periodically check to make sure it doesn’t get burnt), you can bake for an additional 10 – 15 minutes at a lower temperature – I used 250 F.
10. Store in the refrigerator by covering with some saran wrap or in an air tight container.
11. The delicious raspberry “cheesecake” is ready to serve the next day! Just cut and yummmm!!
Yields ~ 5 cups of sauce (~ 8 – 10 servings)
Serving Size: 1/2 cup
7 large apples (I used large Gala apples)
6 large cinnamon sticks
7 tbsp lemon juice
1. Slice all of the apples and remove the cores.
2. Blend together all of the apples with about 1/4 cup water. You definitely don’t want to use more or your sauce will become very thin so try to use a very strong blender.
3. Heat the apple puree on the stove top in a large pot. Throw in the cinnamon sticks (I broke mine in halves) and the lemon juice. Heat for about 15 – 20 minutes till all of the water has boiled. You will see the apple puree bubble and the applesauce will get thicker. Stir frequently.
4. Let the applesauce cool then store into an air tight container. It will remain fresh for a while actually – you can refrigerate it for about a week or freeze it for about a year!