Over the last almost-two-weeks, my appetite for raw food has steadily increased. This is certainly not due to increasing temperatures in Kansas City (if only!), so I’m not sure what’s causing it, but I can tell you that my dehydrator has been humming all week long. It’s been lots of prep work (soaking and drying nuts and grains, for example), some things I’ll blog about at a later date, and a few goodies I’ll show you today.
First, though, here are a few cooked meals I’ve made recently.
Up above is more rice-fried veggies (i.e., fried rice with lots more veggies than rice) with tofu. I’ve been on a major cauliflower kick too, for some reason, so there was plenty of that in there.
Below is my version of the Breakfast Veggie Chorizo recipe in Vegan with a Vengeance. Matt and I ate it for brunch last Sunday with corn tortillas and guacamole.
For this “lazy” Sunday supper, I steamed some mixed veggies and Matt picked up a couple items from Whole Foods: some roasted root vegetables and a (surprisingly yummy) hazelnut-crusted Field Roast patty.
In the last couple weeks, I’ve made no fewer than THREE batches of the nutty dip out of The Happy Herbivore Cookbook. It was only natural, then, that when I saw Evan‘s chocolate chip cookie dough hummus, I knew I needed to make it next.
I used raw cashew butter instead of PB, and a mixture of coconut nectar, stevia, and maple extract in place of the maple syrup.
DELISH. I mean, really—hummus, nut butter, cookie dough? You can’t lose.
Now, as promised: raw stuff! With my leftover coconut meat, I made a batch of raw coconut yogurt, which I cultured in the dehydrator for a day. I’ve been including it in my favorite almost-raw breakfast bowl: fresh blackberries, raspberries, and blueberries tossed with coconut yogurt, a sprinkle each of hempseeds and ground flaxseed, and (not raw, but I love it) Fiber One.
I also made a batch of raw seeded flatbread (a future cookbook recipe) to snack on.
It’s chock full of seeds like sunflower, sesame, hemp, and flax, and it goes just as well with sweet toppings (like raw almond butter and honey, YUM) as it does with savory toppings (hummus, tapenade, etc.).
I also made more kale chips (I know; surprise, surprise). I usually make them with thick, crunchy, cashewy coatings, but this time, I decided to let them go naked.
All I added was a drizzle of olive oil, a couple generous pinches of salt, and a dusting of nutritional yeast. I was a little concerned they’d be too “green”-tasting for me to handle, but thankfully, that wasn’t the case at all. They’re light, crisp, and salty!
Lastly, I have to show off the gift that showed up on my doorstep this morning.
I am totally going to show off my raw vegan pride and rock this shirt next week in…
SAN FRANCISCO! Yup, that’s the secret I was holding back at the end of yesterday’s post. Matt has a business conference to attend there, and I’m going with him, Monday through Thursday. It’ll be my first time in SF! I have quite a wish list going of places I want to eat (a meal at Café Gratitude, for example, is non-negotiable), but I’m open to more suggestions! So tell me—
What are your must-visit vegan and/or raw hotspots in San Fran? Do tell!