Here we are with another delicious apple recipe from the apples I picked the other week. This comforting breakfast is full of crisp spartan apples, and is sweet but also healthy and very filling. It’s a great start to your morning and will keep you going for the rest of the day.
- 1/2 Cup Rolled Oats
- 1/2 Cup Chopped Apple Cubes
- 3/4 Cup Non-Dairy Milk
- 1 Tbsp. Ground Flaxseed or Chia seed
- 1 Tbsp. Maple Syrup
- 1/2 tsp. Ground Cinnamon
- Stir all ingredients together in a bowl and microwave for 1 minute and 30 seconds, stir again and drizzle with maple syrup.
I subscribe to emails from Russell James the Raw Chef, partly because he is freaking adorable but, also because his recipes always look phenomenal. Most of the time, when I get his recipe emails, I bookmark them and tell myself that I’ll make them later; then I forget and they never see the light of day in my kitchen. Alas, I saw this spectacular recipe for a Falafel & Hummus Wrap and it immediately stuck out to me. I HAD to make this! Well, at least the wrap part. 😉
And so I did! Maybe a little too thin because they started to crumble a little bit, so this recipe definitely makes 2 large “tortillas”, and it’s so easy to make! I ended up adding a some sprouted lentils and the outcome was very delicious, especially paired with the garlic-y cashew cheese spread. This is a great, healthy alternative to the standard quesadilla (although I love those tremendously), and involves pretty basic ingredients.
For the Tortillas:
- 2 1/2 Cups Zucchini, Peeled & Chopped
- 1/2 Cup Sprouted Lentils
- 3 Tbsp. Olive Oil
- 2 tsp. Lemon Juice
- 1 tsp. Ground Coriander
- Pinch of Cayenne Pepper
- 1/2 Cup Ground Flaxseed Meal
- Place all ingredients, but the flaxseed, into a high-speed blender or food processor and blend until pureed. Add in ground flaxseed and pulse until mixed in.
- Spread batter onto two dehydrator trays with Paraflexx sheets into large circles that are close to an 1/8″-1/4″ thick. Dehydrate at 105℉ for 8 hours, then when you are able to take them off of the sheets flip them over and dehydrate for an additional 30-60 minutes. Do not over dry, or else they won’t be pliable and will turn into yummy crackers. 😉
- 2 Cups Raw Cashews, Soaked for 2-8 hours
- 3/4 Cup Water
- 1/4 Cup Nutritional Yeast
- 2 Cloves Garlic
- 1 Tbsp. Lemon Juice
- 1/2 tsp. Sea Salt
- Place all ingredients in high-speed blender or food processor and puree until smooth, with maybe little chunks so that it’s not too creamy. Proceed to spread on EVERYTHING! 🙂
For the veggies inside, I dehydrated some tomatoes for a couple of hours and cut up some fresh bell pepper. Even though it was a little messy to eat by hand, it was SO worth it. I will definitely be making these tortillas again! So, happy Raw Wednesday everyone, I hope that you had a great one!
ALSO, congrats to Anni in New York for winning the Vegan MOFO giveaway! I hope that you seriously enjoy that little box of goodies, I definitely contemplated keeping it all for myself. 😉
I’ve got to be honest, I really don’t use my crock pot as much as I should. I think it’s the waiting that you have to do between preparing and stuffing your face with delicious food that deters me. Then, when I decide to randomly pull it out, I am reminded of how great the payoff can be for waiting a few hours for the flavors of your dish to meld together and really transform into something wonderful. In the end, all of the work is in the prep and the crock pot does the rest for you, magnificent!
This savory, smokey stew is a culmination of earthy wild mushrooms with tons of fresh vegetables and seasonings. It’s a great for the fall and even chilly winter nights, it will make your place smell amazing and will warm your belly. It’s comforting without being the typical, unhealthy comfort food.
Servings: Approx. 8 (could be less or more depending on how big of a bowl you have :])
- 8 Cups Vegetable Broth (I use no salt added Rapunzel)
- 1 Cup Dried Chickpeas
- 2 Cups Carrots, Chopped
- 2 Cups White Onions, Diced
- 1 Cup Corn Kernels
- 3 Cups Potato, Chopped
- 3 Cups Zucchini, Chopped
- 1 Cup Dried Wild Mushrooms, or any earthy flavored Mushrooms
- 8 oz. Can of Tomato Paste
- 3 Tbsp. Bragg’s Liquid Aminos
- 1/2 Tbsp. Liquid Smoke
- 1 Tbsp. Fresh Rosemary, Minced
- 1 Tbsp. Fresh Curled Parsley, Minced
- 1 tsp. Dried Oregano
- 1 tsp. Dried Sage
- 1 1/2 tsp. Black Pepper
- Salt to taste
- In a large crock pot, turned on high heat, place vegetable broth and chickpeas. Prepare the rest of the ingredients while the chickpeas are being cooked. Then add the rest of the ingredients into the crock pot and stir together until they are mixed, the zucchini may float and that’s normal.
- Continue to cook the stew at high heat for approx. 8-10 hours, or until chickpeas are no longer raw and hard. Stir it every few hours, although it’ll be fine if you leave it be while you go to work, etc. It may be beneficial to fix this dish up at night and leave it on until dinner the next day so that the flavors meld together better. You can always freeze the leftovers for later so that you have plenty of soup for the coming months! 🙂