Tag Archive | carrot cake

Mango Jicama Chopped Salad

Mango Jicama Chopped Salad
For dressing:
1/4 cup fresh lime juice
2 tablespoons honey
1 tablespoon Sherry vinegar or red-wine vinegar
1 teaspoon minced garlic
1/4 cup olive oil 

2 cups chopped peeled jícama (about 1 pound)
2 mangoes, pitted, peeled, and coarsely chopped
1/2 pound Napa cabbage, sliced crosswise (about 3 cups)
1 head romaine (1 1/2 pounds)
1/2 seedless cucumber, cut into 2- by 1/4-inch sticks

1 cup toasted salted pumpkin seeds (or sunflower seeds)


Make dressing:
Whisk together juice, honey, vinegar, and garlic. Add oil in a slow stream, whisking until emulsified. Season with salt and pepper. Make salad:
Toss together jícama, mangoes, cabbage, romaine, and cucumber with dressing to taste. Serve salad sprinkled with pumpkin seeds.


Yeastless Pizza Dough – Vegan

I put together this recipe one evening when I had a craving for pizza but realized I had no yeast and no time to let it rise. So I tried this.



2 cups of flour (add a bit more water if you use wheat)

1 teaspoons salt

2 teaspoons baking powder

2/3 cup water

1/4 cup olive oil

optional, few sprinkles of rosemary



Preheat oven to 400F.

Combine all ingredients. Knead by hand until it becomes a dough and doesn’t stick to the sides of the bowl.

Spread it to a lightly greased pizza pan (I use few drops of olive oil).

For topping, I use chopped tomatoes, fresh or from can (drain the liquid), onion slices, peppers (of any color). I sprinkle it with a dash of salt, oregano, basil , vegan cheese and off to the oven it goes for 30 minutes.

And voila !

Bon apetite !


Raw Vegan Carob balls

1 cup raisins
1/2 cup raw walnuts
1/4 cup raw carob powder
1 teaspoon mesquite powder (optional)
1/8 teaspoon Himalayan sea salt

Recipe Tips:
I was not able not taste the walnuts as the other ingredients were so flavorful. The original recipe uses 3/4 cup, but if you like walnuts there’s no harm throwing some more in there. You could also try the recipe with any other nut that you like. You may prefer to use cacao powder instead of carob power. I’m sure the recipe would work just as well with this substitution.

Store the balls in the fridge or freezer. If you store them in the freezer then you will need to thaw them for a few minutes before you eat them. I placed half in the fridge and half in the freezer. The freezer ones were firmer, but it wasn’t a huge difference to the ones that had been in the fridge. I did like the coolness of the ones from the freezer though. Supposedly they last for weeks in the fridge or freezer, but I couldn’t tell you for sure since they disappeared in my home within 24 hours icon_smile.gif

Vegan Indian Tofu Rice Pilaf








To make this Indian tofu rice pilaf recipe vegan, I’ve substituted tofu for panir and oil for ghee.





1 1/4 c long grain brown or white bhasmati rice

1 Tbsp cooking oil

1 lb firm tofu, drained

2 Tbsp Braggs liquid aminos or soy sauce

1 stalk celery, chopped small

1 small zucchini, cubed

1/2 red or green pepper, diced

1 or 2 ripe tomatoes, chopped or 1/2 c tomatoe puree

1 tsp cumin seeds

1 tsp black mustard seed

1 tsp dried basil leaves

1/2 tsp dried marjoram leaves

1/2 tsp dried thyme leaves

1 – 2 Tbsp minced jalapeno pepper, halved and seeded, or 1/8 – 1/4 tsp cayenne

1 – 2 Tbsp fresh ginger, peeled and minced, or 1/2 – 1 tsp dried

1/2 tsp turmeric

1 bay leaf

1/2 cinnamon stick

4 green cardamom pods

2 Tbsp olive oil

1/4 c cashew pieces, toasted in a dry pan or with a little oil

2 1/4 c. water

1/4 c. minced cilantro or parsley




If using brown bhasmati rice, soak 4 – 6 hours, or 1 hour in boiling water

Drain (your plants will love the soaking water), rinse 3 times, set aside

If using white bhasmati rice, rinse and drain until the water is clear

Drain and cut tofu into smallish cubes or slices

Marinate in Braggs or soy sauce 15 min – 1 hr

Heat 1 Tbsp oil or ghee in a non stick frypan, and lightly brown tofu pieces on 2 sides and set aside (leave this until last for slow cooker or crockpot cooking)

Prep veggies

Sauté* veggies, (including jalapeno & fresh ginger if you’re using) in oil 5- 10 minutes

Add remaining spices and herbs, except cilantro, and sauté another two minutes

Add rinsed, drained rice, sauté another 2 minutes

Add salt, water & tomato puree if using

Slow Cooker or Crockpot: Place all in preheated crockpot, cook on low for 1 hour, or 2 hours for brown rice. For the slow cooker, it’s better to marinate the tofu ahead, then fry just before before adding to the cooked rice and veg

Stove Top: Bring to a boil, cover & simmer 30 min for brown rice, 10 – 15 min for white

Remove the bay leaf and cardamom pods, which will be floating on top

Gently stir in the tofu, cashews and cilantro or parsley, and cook for 5 – 10 more minutes

*’Sauté’ means fry on med-high heat, stirring constantly. It’s different from stir fry, which uses more heat, and is the end step in cooking. Usually after sautéing, the contents are subjected to another step, like steaming or adding to a soup or stew.



Although white rice is faster cooking and lighter, the brown rice adds taste, texture and substance that is truly satisfying.



I reduced the fat content and cooking time, varied the vegetables, and added cashews. This dish is lovely served with a green salad. The original Indian vegetarian version, with zucchini, ghee and panir, is also delicious.



Nutrition Info for 1 Serving, 141g: 238 calories, 35g carbohydrate, 9g fat, 350mg sodium, 3g dietary fiber, 6g protein, Estimated glycemic load: 23 This food is very low in Cholesterol. It is also a good source of Vitamin C, and a very good source of Vitamin K and Manganese.



Serves 4 – 6: Either white or brown long grain bhasmati rice works well. For more heat use the larger amount of jalapeno, ginger and cayenne.



Adapted from Lord Krishna’s Cuisine – The Art of Indian Vegetarian Cooking, by Yamuna Devi




Raw Vegan Salad with mayo – by Ligia Pop

Raw Vegan Salad with mayo – Credits to Ligia Pop








1 glass of water

1 tbsp lemon juice

1/2 cup macadamai nuts, pre-soaked

2 garlic cloves

1/2 cup sunflower seeds, pre-soaked

sea salt to taste

chopped parsley to taste

2 tbsp buckwheat, pre-soaked

1 stalk of celery

1/2 white cabbage

1 carrot

1/2 turnip

1/2 red beet


for mayo:

add macadamia nuts, half of sunflowers seeds, buckwheat, lemon juice, garlic, sea salt and water. all blend well, until smooth. sET ASIDE.

in a food processor,  Shred cabbage, red beet, carrot, turnip and celery stalk and the rest of the sunflower seeds.

Mix with mayo and plate as you wish.


Raw Vegan Pecan Pie

Raw Vegan Pecan Pie Squares

An energy-filled and nutrient-loaded alternative to traditional pecan pie


If you loved pecan pie (before going “raw,” of course), I’m certain you’ll think these are out-of-this-world delicious! They’re quick and easy to make, and will stay yummy in the fridge for up to one week. Raw Vegan Pecan Pie Squares make a wonderful mid-morning or late-afternoon snack, or a lovely dessert after any meal! We eat these throughout the day at my house.



2 cups pecans, made into a smooth “pecan butter” (your food processor can do this)

30 dates, pitted (I recommend medjool)

1 1/2 cup shredded, dried coconut

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 cup pecans, chopped


In food processor, process dates until smooth (or as close to smooth as you can get). Add the “pecan butter,” coconut, salt, and cinnamon. Process until everything is well mixed. Remove from food processor and place the mixture in a medium-sized bowl or onto the counter, then sort of “knead” in the chopped pecans until they’re well distributed. Press this sticky, pecanie-datey, bit of yumminess into a 9×9 or 8×8 inch glass pan. Store covered in the fridge. Depending on the size you slice these bars, I’d say this makes 16-36 bars. Enjoy, and thanks for making such nutritious food for yourself–Raw and Vegan is so much better for you and the planet!




Vegan Carrot cake with soy cream cheese frosting

This recipe relies on unsweetened applesauce and almond milk to provide the telltale moist texture of classic carrot cake.


Carrot Cake
2 1/2 cups flour
1 teaspoon salt
2 teaspoons baking soda
4 teaspoons baking powder
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
3 tablespoons egg replacer
2 cups light brown sugar
1 cup safflower oil
1 cup almond milk
1 cup unsweetened applesauce
3/4 pound carrots, finely grated (about 3 cups)
1 cup walnuts or pecans, chopped
1 cup seedless raisins

3 tablespoons non-hydrogenated margarine, chilled and cut into pieces
1 box  soy cream cheese, cold
3/4 cup powdered sugar
1 teaspoon vanilla extract


Preheat oven to 350°F and lightly grease a cake pan with tall sides; set aside.

For the cake, put flour, salt, baking soda, baking powder, cinnamon, nutmeg, ginger and egg replacer into a mixing bowl and whisk together to blend. Put sugar in a separate large mixing bowl and whisk in safflower oil, almond milk and applesauce. When fully combined, add almond milk mixture to flour mixture and mix just until smooth. Stir in carrots, walnuts and raisins, then pour into the prepared cake pan. Bake for 45 minutes, or until the center springs back gently when pressed. Remove from oven and transfer to racks to let cool completely.

Meanwhile, make the frosting. Beat margarine in a large bowl with an electric mixer on medium speed for 3 minutes. Add cream cheese in pieces and mix until thoroughly blended. Slowly add sugar and vanilla and mix until blended. Increase mixer speed slightly and continue mixing for 2 to 3 minutes, until light and fluffy. Cover and set aside until ready to use. I use just a little on top for flavor. It counts too many calories and carbs for spread an entire layer.