Chocolate Chia Pudding – Raw Vegan / Vegetarian Recipe Available in three languages

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Chocolate Chia Pudding 

Ingredients :

½ cup almond milk;

½ cup water;

          5 tablespoons  chia seeds;

2 tablespoons maple syrup or another sweetener;

1 tablespoon vanilla extract;

1 tablespoon carob powder or organic cocoa powder;

1 tablespoon ground cinnamon;

Instructions:

Place all ingredients a bowl with a cover and mix well with a spoon.

Let it rest in the refrigerator for at least three hours.

Stir the pudding from time to time so the seeds get well soaked.

Serve for breakfast, or as a snack or dessert.

Enjoy! Pofta buna!

 

Red Beans with Vegetables and Organic Whole Grain Corn – Vegan / Vegetarian Recipe Available in three languages

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Red Beans with Vegetables and Organic Whole Grain Corn


Note: A legume (beans) combined with a cereal (corn) is an example of a complete vegan protein.

Friendly reminder: For an alkaline nutrition, the ideal quantity of protein (in this case, beans + corn) should not exceed 25 % of one’s plate. The rest of 75 % should be filled with vegetables, ideally raw.

Serves: 4

Ingredients:

4 cups cooked red (kidney) beans (soaked overnight before boiling);

2 cups organic whole grains corn, defrost and lightly heated in warm water for 5-10 min, and drained;

1 large onion, chopped;

1-2 garlic cloves, minced;

1 sweet pepper, minced;

4-5 tablespoons first cold pressed olive oil;

1 shredded carrot;

1 teaspoon iodine-free salt;

¼ teaspoon black pepper powder;

½ cup minced fresh parsley;

2/3 cups water (if possible, use the water drained off the beans).

Instructions:

Stir the onion and garlic in oil for 2-3 min.

Add the rest of vegetables, and continue cooking for another 2-3 min.

Add the beans, corn, water, salt and pepper, and let it simmer for 2-3 min.

Turn off the heat, add the parsley and mix.

Serve with a raw vegetables salad.

Here are a few raw vegetable salad recipes for inspiration:

Raw beet salad recipe:





http://ioanarecipes.blogspot.ca/2014/05/v-behaviorurldefaultvmlo.html




Raw tomato salad recipe:

 

http://ioanarecipes.blogspot.ca/2014/08/tomato-salad-raw-vegan-vegetarian.html

Raw cucumber salad recipe: 

http://ioanarecipes.blogspot.ca/2014/08/romanian-cucumber-salad-oil-free-raw.html

 


Enjoy! Pofta buna!
 

Eggplant Spread with Mashed Potato Mayonnaise – Vegan / Vegetarian Recipe Available in three languages

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Eggplant Spread with Mashed Potato Mayonnaise 

Ingredients:

 

2-3 eggplants;

1 cup raw vegan mashed potato mayonnaise;

Recipe for the vegan mashed potato mayonnaise:

http://ioanarecipes.blogspot.ca/2014/08/mashed-potato-mayonnaise-vegan.html

2/3 teaspoon iodine-free salt;

3-4 chopped green onions;

2-3 organic garlic cloves;

½ cups parsley leaves;

½ cups dill leaves;

3-4 tablespoons nutritional yeast (optional);

Instructions:

Cook the eggplants whole in the oven at 400 F, for 45 min, or on the BBQ, at low heat, also for 45 min. 

Peel the eggplants and let them drain for at least 3 hours. 

  

Place the eggplants, garlic, green leaves and salt in the in the blender and mix with the ‘s’ shaped blade until it turns into a smooth creamy spread. 

Pour the eggplant paste into a bowl, add the mayonnaise and the other ingredients and mix well with a wooden spoon.

Serve with kamut or spelt bread, or as dip for raw veggies, or both.

Keep refrigerated for 4-5 days.

Enjoy! Pofta buna!

 

Cashew ‘Cheese Block’ – Raw Vegan / Vegetarian Recipe Available in three languages

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Cashew ‘Cheese Block’

Note: A nut (cashew) + a cereal (kamut bread) = a complete vegan protein.

Note: Here is an alternative of this recipe with almonds instead of cashews:

http://ioanarecipes.blogspot.ca/2014/08/baked-almond-feta-cheese-vegan.html

And now back to the Cashew ‘Cheese Block’

Ingredients:

1 cup raw cashews hydrated at least 8 hours in advance;

1/3 cup water;

2/3 teaspoon iodine-free salt;

2 tablespoons lemon juice or ¼ peeled and pitted lemon;

2 tablespoons first cold pressed olive oil;

2 tablespoons nutritional yeast flakes; 

Instructions:

Mix all ingredients in the blender to obtain a smooth cream.

Place the mixture in a 3-layer cheesecloth, and tie it into a ball.

Place the ball ‘hanging’ above a strainer bowl for at least 12 hours, at room temperature, to allow the extra liquid drain completely.

Remove the cheesecloth, place it on a serving plate, and sprinkle with olive oil with fresh minced herbs (e.g.: 2 tablespoons first cold pressed olive oil mixed with 1 tablespoon minced fresh dill).

Serve with (or without) kamut or spelt bread or toast, and raw vegetables.

*** Alternative Oven Baked Recipe (Optional) ***

Preheat the oven at 350 F, and place the ‘cheese’ into an oiled oven bowl.

Cook for 30 minutes or until it turns golden.

Enjoy! Bon appétit! Pofta buna!