Good Eats

Breakfast:

Maggie's Raw Coconut Raisin "Grawnola
Roasted Nutmeg Pears Stuffed Burrito
Carrot Cake Pancakes
Cereal Cake
Baked Honey Breakfast Cookie
SourOat Bread
Ice Cream "Crepes"
Raw Pecan Cinnamon Roll
Spiced Cider Raisin Pancakes
Vanilla Nutty Brown Rice with Pears
Storybook Oats
Banana Bread Yogurt Mess
Vanilla Bean Animal Cookies Oats
Thin Lemon Pancakes with Rosemary Sauteed Apples
"French" Bagel stuffed with Spiced Pumpkin Cream Cheese

Banana Stuffed Vanilla Cream Burrito:

1/2 cup Egg Whites

1/2 tbsp Vanilla Extract (or use almond, lemon..ect)

1/2 tbsp Agave Nectar

1 tsp Cinnamon

1/2 Banana, sliced or mashed

1 tbsp Sunflower Seed Butter, warmed

Whip Cream + Cinnamon to taste

Mix well. Then on a hot flat pan, see my technique on eggs here, wipe with a bit of coconut oil so eggs wont stick. Pour eggs onto pan and allow to cook for about 4 minutes. Lower heat to lo/simmer. When it looks ready flip onto other side to cook for 2 minutes Now layer with your favorite cream, fruit and nut butter. Fold each side into eachother with spatula and dust with cinnamon. Before devouring dust with cinnamon. Enjoy enjoy enjoy!

Reader's Choice Breakfast:

Walnut Pesto Spinach Omelet with a Whole Wheat Tortilla
Baked Blueberry Oatmeal (ingredients)
Vanilla Waffle Stripes with Spicy Dark Chocolate Avocado Pudding
Coconut Indian Rice n' Oat Pudding
Deconstructed Pumpkin Cheesecake
"Chocolate Rice Crispy Treats"


Sweet:
Raw Strawberry Shortcake (seen here)

Almond Joy Fudge Baby Shake (shout out)

Vegan Double Chocolate Brown-Cakes

Chocolate Chip Beet Cookies

Vegan Black Bean Brownies

Zucchini Muffins

Butternut Squash Peanut Butter:

1/2 cup of Butternut Squash, Cubed

1/4 Cup Roasted Peanut Butter

1/2 tsp Sea Salt

1 tbsp Cinnamon (1/2 tbsp for rub)

1/2 tbsp Agave Nectar (optional)

1 tbsp EV Coconut Oil (for rub)

In a 400 degree oven roast butternut squash with coconut oil and cinnamon rub. After 15-20 minutes when golden edges show allow to cool for 15 minutes. In a food processor blend butternut squash until thin consistency then add cinnamon, sea salt, agave and peanut butter. Blend until creamy and smooth. Add more peanut butter for a thicker "butter". Enjoy on toast! I used way more peanut butter to make it taste nutter but its up to you!

Raw Angel Food Cake:

Crust:

1 cup blended Almond Meal and Cashews mixture (50/50)

1/2 tsp Sea Salt

1 tsp Raw Honey, or agave

3 large Dates

1 pinch ginger, optional

Either mix with food processor or hand mix ingredients together. In a small container line with partchment paper and smoosh crust to take a form. Make sure to make a build up the sides a bit so the cake batter can fit.

Cake Batter:

1 tbsp lemon juice

1 tbsp Agave Nectar, to taste

1 cup soaked cashews (4 hours)

1/2 tbsp vanilla extract

1 tbsp water, if needed

optional add a bit of ground flax for an eggy flavor.

Blend together till creamy! Spread ontop of crust and put in freezer for a few hours to set. Allow to unthaw in fridge prior to eating.

Savory:
Goat Cheese Basil Polenta with Roasted Vegetables

Pumpkin Black Bean Quesadilla

Cayene Polenta Cake with a Chive Egg Salad

Brown Rice Nori Sushi Roll

Salted Peach and Herb Olive Oil Salad

Basil Spinach Tofu Stuffed Portabella Mushroom

Sweet Potato Gnocchi with Cranberry Pesto
(serves 4)

• 3 cups of Mashed Sweet Potatoes
• 2 1/4 cups Whole Wheat Pastry Flour
• 1 Egg
• Cinnamon(optional)
• Salt and Pepper
• 2 tbsp EVOO

Steam or microwave potatoes then peel and mash them. Add egg, salt, pepper and flour like you would with pasta. On a well floured surface divide dough in four and roll into ropes. Refrigerate while it rests. In 30 minutes take out and cut into 1 inch pieces, add fork detail if desired. Transfer on a well floured plate, make sure the dumplings are dusted with flour also, then either store or cook immediately. In boiling salted water, shake off excess flour, dunk each one in with a spoon. They will float to the top when cooked. Drain and enjoy with pesto!

Pesto:

• 1/2 cup Cranberries
• 6 Basil Leaves
• 2 tbsp Lemon Juice
• 1-3 tbsp Cane Sugar
• Salt and Pepper
• 3-4 tbsp EVOO
• 1 Clove Garlic (optional - for beans)
• 1/2 cup Walnuts or 1 Can of White Beans (will make it a sauce then pesto)

Cook cranberries for seven minutes on stove then whirl everything in food processor except one of the tablespoons of sugar. Add sugar as necessary. Pulse until right consistency. If using white beans, after mixing, heat on stove at low temperature for five minutes before serving.

Black Bean Sweet Potato Enchiladas
(Servings 5)

• 1 Medium Size Sweet Potato or Yam, baked and mashed
• 1 Can of Black Beans, rinsed
• 2 Garlic Cloves, Minced
• 1/4 cup White and Red Onion, minced
• 5 Brown Rice Tortillas
• 1 tbsp Chipotle Powder
• 1/2 cup Carrots, grated
• 1/2 cup Zucchini, grated
• 1 cup Shredded Light Blended Cheese
• 1 Can Fire Roasted Tomatoes with Chilies, leave chunky or blend
• Salt and Pepper

Preheat oven to 350 degrees. In a large bowl mash together sweet potato and chipotle powder. Mix in grated vegetables, beans and garlic. Add onion, salt and pepper to taste. On the bottom of a oven safe dish spoon a bit of fire roasted tomatoes. Either blend your roasted tomatoes for more of a sauce of leave them chunky. I prefer chunky because it keeps things dry and crispy. Then fill each tortilla with veggie bean mixture and roll into burritos. Place each one into dish. Pour the chunky fire roasted tomatoes and on top of the tortillas. Then sprinkle shredded cheese over the top. Bake for 20- 25 minutes.

If you seriously have not tried a yummy Mexican dish in a while you got to try these. The sweet flavor of the sweet potatoes and the spicy chillies will have your taste buds singing and your tummy begging for more. Being that they are vegetable based they are soy and grease free makes them not your average vegetarian enchilada, perfect for second servings. And there will be leftovers which are soooo worth it! So go get your fiesta on :)


Goat Cheese Lentil Stuffed Collards
(Servers 2-4)

• 5 Large Collard Green Leaves
• 1 Cup Green Lentils
• 4 Cups Veggie Broth
• 1 Large Onion, Diced
• 2 Garlic Cloves, Minced
• Herb Goat Cheese
• 5 Fresh Basil Leaves, Chiffon
• 1 tbsp Oregano
• 2 Cups Favorite Pasta Sauce, I used Trader Joe's
• 3 Tbsp Olive Oil
• 1 Carrot, diced finely
• 1 Zucchini, grated

In a pot bring veggie broth and lentils up to a boil then close with a lid and put on simmer for 20 minutes. While lentils are cooking, preheat oven at 350 and wash vegetables. Prepare collard greens by removing the thick part of the stem. Sautee garlic and onions in some EVOO and slowly add lentils in the pan. Allow to cook on low for seven minutes and add oregano, salt and pepper. In a big bowl mix together zucchini, carrots and basil. Add lentil onion mixture into the bowl and mash a little bit. Don't over do it..just enough to get a mixture together.

Blanch each collard green in a boiling pot of salted water then transfer into bowl of icy water. Take collard each leaf and stuff lentil mixture toward the fat side. Add favorite cheese, I used herb goat cheese to go with the Italian theme. Tuck and roll each one then place in a casserole dish that has 2 tbsp of EVOO on the bottom. Continue to roll each one then place in dish. Make sure to put lid on casserole dish then place in the oven for 20 minutes. When ready place on a bed of risotto, pasta or spinach salad and top with marinara sauce. Parmesan cheese sprinkled on top is optional. Savor and enjoy!