Raw Vegan Chocolate Orange "Cheese" Cake

Hello loves!! And here is another recipe for you! Happy eating!

INGREDIENTS

the pie crust

1/2 cup pitted dates

1 1/2 cups almonds

4 TBSP coconut oil, melted

the filling

3 cups cashews (soaked for an hour or more)

1/2 cup fresh orange juice

2/3 cup maple syrup

1/4 cup cocoa powder

1 tsp salt

1 tsp orange extract (I use doterra wild orange)

3/4 cup coconut oil, melted

Topping:

1can full fat coconut milk (do not shake!)

1/4 cup grated dark chocolate (optional)

INSTRUCTIONS

the crust

Blend all ingredients together in a food processor.

Scoop mixture into a 9" pie plate lined with wax paper (for easy removal). Press the mixture onto the bottom and half of the sides.

Freeze for an hour to set.

The filling

Blend all ingredients together in the food processor or vitamix. Pour into your pie crust and put back in the freezer until it has set. (About an hour)

Topping

Open your can of coconut milk and take out the top creamy layer and place it into a medium bowl. Add 1 or 2 TBSP of the coconut juice that is left and blend with a hand blender until well mixed and slightly thick. (If your coconut milk is coming from the fridge, place it into a bowl of warm water to soften it)

Remove your cake from the mold and place onto a large plate. Spread the coconut mixture onto the cake evenly. Grate the dark chocolate on the center of the cake and viola! It is finished.

Pumpkin Pie "Milk"shake

Apparently I like pumpkin..... Anyway! Let's just get into this recipe because - deliciousness.

1/4 cup almond milk

1/2 can organic coconut milk (unsweetened)

5 pieces ice

1/4 can organic pumpkin purée

2-3 TBSP maple syrup (or brown sugar)

1/2 tsp cinnamon

1/4 tsp pumpkin pie spice

1/4 vanilla extract or flavor

Blend together!

Raw Vegan Pumpkin "Cheese" Cake

Alright so, first off - You're welcome. Cause you will most likely be thanking me for this recipe :P Just kidding, but...... You will.

For this (delicious) recipe, here's what you'll need:

{Ingredients}

/CRUST

12 dates, pitted (soak for 30 minutes)

4-6 TBSP (the date^) water

1/2 tsp salt

2 cups raw almonds

1/2 cup coconut oil, melted

/FILLING

2 cups raw cashews, soaked 6+ hours (overnight is good), drained.0

1 can pumpkin (13.5 oz)

2/3 cup coconut oil, melted

1/2 cup maple syrup

1/4 cup lemon juice

2 tsp apple cider vinegar

1 tsp vanilla

1 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

/TOPPING (optional)

Nutmeg 

Canned full-fat coconut milk

----------------------------------------------

Instructions!!!

Crust:

In a food processor, add the dates, date water and salt. Blend until it becomes a paste. Set aside.

In a food processor, pulse the almonds until they are a coarse texture.

Add in the date paste and coconut oil and pulse until the mixture starts to mold together.

Transfer the mixture into a 9 inch pie dish. Press the mixture evenly into the side and bottom of the dish.

Place the crust into the freezer and allow to chill before adding the filling. (About 15 minutes)

Filling:

In a blender or food processor, add the cashews, pumpkin, coconut oil, maple syrup, lemon juice, apple cider vinegar, vanilla, salt, cinnamon and nutmeg.

Blend until the mixture is smooth. (If you are using a blender and the mixture is too thick to blend, add one TBSP at a time of any non-dairy milk (I use almond) until it's able to blend.)

Pour the mixture into the chilled pie crust, smoothing out the top, and chill in the refrigerator for 1 hour!

For topping, scoop the thick coconut top from the canned coconut milk and smooth it onto the pie. Sprinkle with nutmeg!

Before serving, run a knife along the end to "release" the crust from the dish.

Anddd.......... *drum roll, please*........ ENJOY!!

Homestyle Fried Rice

-INGREDIENTS-

1 Medium Onion, Diced

3 Cups Cooked (Brown) Rice (refrigerated for 4+ Hours)

3 TBSP Butter or Coconut Oil

1 10oz Bag of Frozen Veggies (peas, carrots, corn, etc.)

4-5 TBSP Organic Gluten-Free Soy Sauce 

1 tsp Salt (or To Taste)

*optional | 4-5 Eggs, Beaten

In a large skillet on medium-low heat, sauté the diced onion in butter (or coconut oil), adding water when needed, until they are clear and soft. Add the bag of veggies into the skillet and cook until they aren't frozen. Now add the salt and the rice, stirring well while adding the soy sauce in batches. For eggs, fry them already beaten into a flat pack cake like texture. Cut into cubes and add to your dish! Enjoy. :) Makes 6-8 servings.

Homemade Tomato Soup

With fall here and all this rainy weather lately, all I can think about is soup. Specifically tomato soup with grilled cheese. But while making this recipe last night, with the intention of having grilled cheese as well, I realized we were out of cheese... So garlic toast it was. Still completely satisfying! 

-INGREDIENTS-

5 Large Tomatoes, Diced

2 Large White Onions, Diced

5 Large Cloves of Garlic, Minced

2 7oz Jars of Tomato Paste

4 Cups Water

2 TBSP Butter

1-2 TBSP Salt

In a large skillet, melt the butter. Add the onion and garlic and sauté, adding water when needed, until the onions are soft. (Add salt if desired). 

Bring 4 cups of water to a boil in a medium-large sauce pan. Add the tomatoes and salt. When the onions are ready, add them to the saucepan. Cook on low for 20-30 minutes or until the tomatoes taste cooked and not raw. In batches, blend the soup in a vita-mix (blender) until creamy. Add the last jar of tomato paste to the last batch before blending. Stir together and voilà! Your Soup is ready. (Feel free to add any other spices you may like). Garnish with feta cheese if desired. 💕💕

Blythe