Raw Vegan Beetroot Burgers with Mango Lime Sauce

Mmm burgers especially the juicy ones with lots of flavour. I always loved Grill'd which is in my opinion one of the best burger places in Melbourne. But you know you have to sacrifice a few things when you want to be raw vegan.....but not burgers!!!

These burgers are dry on the outside but when you bite into them they are so moist and amazingly flavourly (I know thats not a word) in the inside. And with the mango sauce oh my god it is to die for, that tanginess from the lime just gives that extra kick of flavour.

Raw Beetroot Burgers with Mango Lime Sauce


Makes 4

Burgers:
3 cups beet, chopped
1/2 cup finely shredded dried coconut
1/4 cup raw, shelled hemp seeds
1/4 cup raw pumpkin seeds
1/4 cup ground flaxseed
1 inch chunk fresh ginger
juice and zest of one lime
1/4 tsp sea salt

Mango sauce:
1 1/2 cups mangos
1/4 cup lime juice
sea salt to taste

Tomato, spinach and mango pieces to serve

For the burgers, combine all ingredients in the food processor and process until smooth and well combined.  Shape into 4 burgers, and place on a lined dehydrator sheet.  Dry for about 4 hours or until desired consistency. 
Meanwhile, to make the sauce, combine all ingredients in a high speed blender and blend until smooth. 
Serve the burgers on the spinach topped with the sauce, tomato and mango (or however you desire your burgers)

Recipe derived from Fragrant Vanilla Cake

Raw Vegan Mini Pizzas

I am a pizza lover, always have been always will be. The fact is I don't get to miss out on what I love when I am raw vegan. These pizzas taste better than normal pizzas because they taste so fresh and actually taste homemade. I used to love making pizzas at home in my pizza maker until mum broke it by accidentally leaving the pizza handles in them. By the time she realised it was way too late.

The thing I love about pizzas is that you can put whatever you desire on top. But these raw pizza bases obviously call for raw pesto and raw veggies for the topping. So I decided on raw avocado pesto, spinach, tomato and grated carrot. Fresh, healthy and absolutely delicious!!

Raw Vegan Mini Pizza's

Crust:
2 cups beet, chopped
1/4 cup ground flaxseed
1 Tbsp dried basil
1 garlic clove
1/4 tsp sea salt
1/4 cup water 

Pesto:
1 avocado
1/3 cup raw shelled hemp seeds
1 bunch fresh basil
1 garlic clove
juice of one lemon
sea salt to taste

Toppings:

Whatever you desire

For the crust, combine all ingredients in a food processor and process until smooth and well combined.  Spread out to desired circumference on a lined dehydrator sheet and dehydrate for 12 hours, then flip over and continue to dry until crisp, about another 10-12 hours.  
To make the pesto, combine all ingredients in a food processor and process until smooth.  Spread out over pizza crust.  Top with whatever you like and enjoy!

Raw Vegan Carrot Falafel with Tahini Lemon Sauce

Falafels were always a favourite thing to put in sandwiches and have as a side for dinner but they aren't the healthiest things around seeing as though they are fried in oil. These raw carrot falafels are absolutely to die for, especially with the lemon tahini sauce. Due to the fact the falafels are dehydrated they are crisp on the outside but so moist and delicious in the inside. It goes perfect with the tahini lemon sauce because the falafels actually have tahini and sesame seeds in them and are coated with sesame seeds.

These falafels on top of salad of your choosing and dipped in the tahini lemon sauce I find is the perfect dinner or lunch. They are packed full of goodness and fill you up making you feel satisfied, healthy and not bloated after eating. The recipe I used for these came from Fragrant Vanilla Cake, her recipes are to die for.

Raw Carrot Falafel with Lemon Tahini Sauce
Serves 4-6

Falafel:
4 medium organic carrots
1/4 cup nutritional yeast
1/2 cup raw sunflower seeds, soaked and dried
1/4 cup raw walnuts, soaked and dried
1/4 cup sesame seeds
3 garlic cloves
1 Tbsp tahini
juice of one lemon
1 1/2 tsp sea salt or to taste
1 cup raw almond flour (or more if needed)

Coating:
1 cups raw walnuts soaked and dried
1/4 cup nutritional yeast
1/2 tsp sea salt
1/4 cup sesame seeds

Tahini Sauce:
1/2 cup tahini
1/3 cup filtered water or as needed
juice of two lemons
2 garlic cloves, minced

To make falafel, place carrots in the food processor and process until finely chopped.  Add the yeast, sunflower seeds, walnuts, sesame seeds, garlic, tahini, cumin, lemon juice, chipotle, sea salt, and process until smooth.  Add the almond flour and process until well combined.  Remove from the food processor and if it seems too soft, add a little more almond flour (it should be the consistency of very soft soft cookie dough). 
Roll the mixture into 2 inch balls, and place on a plate.  
In a food processor, combine the walnuts, yeast, sea salt and sesame seeds for the coating and process until finely ground.  Pour into a bowl, and roll each of the falafel balls in it.  
Place the balls on a lined dehydrator sheet and dehydrate for about 16-18 hours, or until the outside is crunchy and they are firm, but not dried out in the center. 
Meanwhile, to make the tahini sauce, whisk together all ingredients until smooth.  If too thick add a little more water until the consistency of dressing. 

Serve with a salad on the side and the tahini sauce!

Raw Vegan Coconut Yoghurt Nectarine Cake

When I turned raw vegan I discovered coconut yoghurt, oh and what an amazing experience that was. It goes so well in smoothies, on granola, with fruit and now I have figured out that it even goes in cakes. Behold the Coconut Yoghurt Peach Cake!!! 

Now when it comes to the coconut yoghurt part I am so lazy. I do not make my own, in Melbourne you can buy something called Co-Yo which is raw vegan natural coconut yoghurt and it is amazingly delicious. So the recipe I used calls for store bought coconut yoghurt not home made.....apologies for my laziness! 

I could not get enough of this mixture, its so creamy, sweet and absolutely heavenly. I couldn't wait for the cake to be ready, I swear I was checking it every hour to see if it was hard yet but no I had to wait 4 hours....longest 4 hours of my life!!! 

Raw Nectarine Coconut Yogurt Cake
Makes one 6 inch cake

Crust:
1 cup dried finely shredded coconut
1/3 cup ground flaxseed
1/8 teaspoon sea salt
10-12 soft medjool dates, pitted and chopped (if they are not soft, soak them in water until they are and drain them well)
1/2 tsp ground cardamom

Coconut Yoghurt Filling
2 cups coconut yoghurt (co-yo)
1/3 cup coconut nectar
3/4 cup coconut oil, warmed to liquid
1 tbsp pure vanilla extract
1/3 cup coconut water

Nectarine Filling
2 cups coconut yoghurt (co-yo)
1/3 cup coconut nectar
1 tbsp pure vanilla extract
3/4 cup coconut oil, warmed to liquid
1 cup fresh organic nectarines
1/3 cup coconut water

Nectarines and coconut, for decoration

Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process flax, coconut and sea salt in a food processor until fine crumbs, then add the dates and cardamom and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.

To make the coconut yoghurt filling, place coconut yoghurt, coconut nectar, coconut oil and vanilla extract in a high speed blender and blend until smooth. Pour into a bowl and set aside.

To make the nectarine filling, place place coconut yoghurt, coconut nectar, coconut oil, nectarines and vanilla extract in a high speed blender and blend until smooth.

There are two ways to assemble this cheesecake; layered or swirled.
For the layered look place all the nectarine mixture on top of the base and shake pan until spread over the base and then place the coconut yoghurt layer on top of the nectarine layer and shake the pan to cover the layer below. Tap pan lightly on the bench to settle the mixture and prevent air bubbles
For the swirled look, place tbsp of each mixture on top of the base and once the base is covered swirl with a knife. Repeat this process until the mixture is finished or the pan is full. Tap the pan lightly on the bench to settle the mixture and prevent air bubbles.

Place in the freezer for 4 hours or until firm enough to unmold. Serve and enjoy! Store in the fridge.

Raw Vegan Strawberry and Kiwi Cheesecake

Green and pink are the colours which form swirls of raw goodness. This cheesecake was so fun to make due to all the colours it involved and swirling the colours together was so much fun. The revealing of it is always so exciting, taking it out of the tin to reveal these amazing colours and layers which have all formed together to create heaven in a cake. And then to be able to decorate the top with all the goodness that is inside the cake is even more satisfying.

The only thing I would do differently next time would be putting the spinach in whilst the mixture is still in the blender so it blends it up smoothly and I don't get these bits of spinach in it but apart from that I would do everything the same. The original recipe which was from Fragrant Vanilla Cake I changed a bit by omitting the strawberry puree and making the mixtures separately and it worked out amazingly as you can see by the photos and it tastes like pure heaven.


Raw Strawberry Kiwi Cheesecake
Makes one 6 inch cake

Crust:
2/3 cup dried finely shredded coconut
1/3 cup ground flaxseed
3/4 cup dried finely shredded coconut
1/8 teaspoon sea salt
10-12 soft medjool dates, pitted and chopped (if they are not soft, soak them in water until they are and drain them well)
1 inch chunk raw red beet

Strawberry Filling
2 cups raw cashews, soaked
1/2 cup coconut water
1/3 cup raw coconut nectar
1 tbsp pure vanilla extract
3/4 cup raw coconut oil, warmed to liquid
1 cup fresh organic strawberries
1/2 cup fresh beetroot, chopped

Kiwi Filling
2 cups raw cashews, soaked
1/2 cup coconut water
1/3 cup raw coconut nectar
1 tbsp pure vanilla extract
3/4 cup raw coconut oil, warmed to liquid
1 cup fresh organic kiwi
handful of spinach

Fresh strawberries and kiwis for decorating

Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process flax and coconut in a food processor until fine crumbs, then add the dates and beet and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.

To make the strawberry filling, in a high speed blender place coconut water, coconut nectar, vanilla and coconut oil and blend until combined. Then add the soaked cashews one cup at a time blending after each add until completely smooth. Pour filling into the mini food processor and add strawberries and beetroot and process until smooth. Set aside.

To make the kiwi filling, in a high speed blender place coconut water, coconut nectar, vanilla, coconut oil, spinach and kiwi and blend until combined and smooth. Then add the soaked cashews one cup at a time blending after each add until completely smooth. 

There are two ways to assemble this cheesecake; layered or swirled.
For the layered look place all the kiwi mixture on top of the base and shake pan until spread over the base and then place the strawberry layer on top of the kiwi layer and repeat until completely covered.
For the swirled look, place tbsp of each mixture on top of the base and once the base is covered swirl with a knife. repeat this process until the mixture is finished or the pan is full. Tap the pan lightly on the bench to settle the mixture and prevent air bubbles.

Place in the freezer for four hours or until firm enough to unmold. Serve and enjoy! Place leftovers in the fridge.

Tropical Smoothie Bowl

It felt like summer time when I ate breakfast this morning. All these tropical fruits and berries, it was amazing! By far the best way to start the day. Ever since making my first smoothie bowl I have found I absolutely love them for breakfast. The smoothie is delicious and the toppings have amazing benefits for your body. It fills you up for ages and keeps you energised for most of the day.

I decided to make a collage of the toppings I put on my smoothie this morning. All these toppings provide such good vitamins, minerals, fibre, protein and fatty acids to your body. They are nature's super foods.

Tropical Smoothie Bowl

Smoothie:
1 large banana, cut into pieces
1 cup frozen organic mango
1 1/2 cups organic pineapple
a few organic raspberries
270ml coconut milk

Toppings:
pineapple
raspberries

almond slices

bee pollen (omit if vegan)
ground flax seed
shelled raw hemp seeds

For the smoothie, combine all ingredients in a blender and blend until smooth, using the tamper to press the mixture into the blades.  Pour into a bowl, top with toppings (I used about 1 Tbsp of each).  Enjoy!

Note* I make the smoothie the day/night before so I don't waste time at breakfast time so its ready to go for breakfast the next day.

Raw Pomegranate Cheesecake

Vibrant and delicious, that is the two words that describe this cheesecake. Pink is my all time favourite colour, I know right I am such a girl! I had never used beetroot in anything before but now I love it. It makes things turn such a vibrant hot pink and it looks so amazing and tastes even more amazing.

Pomegranate seeds are the nicest touch to this cheesecake especially the layer of them in the middle of the cheesecake. When you take a spoon of the cheesecake its all soft and luscious and then you get this burst of juice from the pomegranate seeds, its an amazing surprise and sensation in your mouth.

I had the biggest raw vegan “cook up” today. There are so many recipes still to be put up but I am yet to take photos due to the fact some items are currently in the dehydrator. The feast includes:

• Raw Sushi
• Red Velvet Cupcakes (currently dehydrating)
• Raw “Spaghetti and Meatballs”
• Tropical Smoothie Bowl (for breakfast tomorrow)

And last but not least......POMEGRANATE CHEESECAKE!!!

Raw Pomegranate Cheesecake

Crust:

1 1/4 dried shredded coconut

1/4 ground flaxseed

1 cup soft soft medjool dates, pitted

Filling:

3 cups raw cashews, soaked

1 cup raw red beet, chopped

1/2 cup coconut water

1/2 cup raw coconut nectar

1/2 cup plus 3 tbsp coconut oil (warmed to liquid)

1 1/2 cups pomegranate seeds (divided)

Lightly coat a 6 inch spring form removable bottom pan with coconut oil.

To prepare the crust, place coconut, flaxseed and dates in a food processor and process till the mixture holds together when squeezed between your fingers. Firmly press the crust into the bottom of the prepared pan and set aside

To make the filling, in a blender combine beet, coconut water, coconut nectar, and coconut oil and blend until it is smooth and creamy. Add cashews one cup at a time, blending after adding each cup, making sure you blend each cup till the mixture is smooth and creamy before adding the next cup of cashews.

To assemble the cheesecake, pour half the filling over the crust, the sprinkle one cup of pomegranate seeds on top of that layer. Pour over the remaining filling then place the cheesecake in the freezer to firm up for about 4 hours or until set before unmolding. 

Garnish the top of the cake with pomegranate seeds and enjoy. Store cake in the fridge. 

Banana Cream Pie Smoothie Bowl

Mmmm Banana Cream Pie, one of my favourite indulgence desserts when I wasn't raw vegan. Now there is a healthier way to have banana cream pie and you can have it for breakfast. The best start to the day I have ever had, it has kept me full and I feel a million dollars.

Decorating the smoothie bowl I found very therapeutic and I let my creativity explode. I got together every healthy topping I could find and lightly placed them in spots on top of the smoothie. And indeed it did taste like banana cream pie.

Banana Cream Pie Smoothie Bowl

Smoothie:

3 medium bananas, chopped

200ml coconut milk

1 tbsp maca powder

1 tbsp lucuma powder

Toppings:

Sliced almonds

Chia seeds

Bee pollen

Ground Flaxseed

Cacao Nibs

Hemp seeds

In a blender place bananas, coconut milk, maca powder and lucuma powder and blend until smooth.

Pour in a bowl and spoon toppings on top.

BREAKFAST TIME!!!!