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Raw Vegan Hard Shell Tacos

New recipe: Low-fat Raw #Vegan Hard Shell Tacos #rawvegan #rawfood #glutenfree #nutfree #lfrv

Happy Earth Week & a very warm WELCOME to the bevy of new subscribers who have recently found their way to this simple wee blog via Lorax Community events & related US Veg Week/Veg Pledge promotional activities! ❤

For me it’s difficult to believe that April is nearly over, and that we’ve already made it through an entire season of fasting, feasting, and (in the case of many, including myself)…

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Still fasting, but working on some deliciously crunchy raw/vegan ‘cool ranch’ kale chips for the fam!

This post won’t likely win me any popularity contests with friends who make these as commercially branded items (sorry, guys!), but as everyone knows, I’m all about DIY 99.9% of the time. As such, it only follows that kale chips are a regular #homesteading activity for me — and I feel it important for various reasons (health, planet/environmental, etc.) to make a point of sharing how EASY & inexpensive these little snacks really are to make at home.

Quite honestly, pre-packaged kale chips are usually pretty gross (sorry guys)! They’re also ridiculously expensive, especially considering the fact that we can easily grow or source ENORMOUS bushels of organically-grown kale from local farmers for next to nothing (my own local farmer sells for $2-$3 -depending upon seasonal availability). I generally ALWAYS end up with far too much kale, and then do things properly at home in my Sedona without creating something that tastes stale/overprocessed from travelling for many miles in goodness knows WHAT sort of weather/heat conditions whilst packed in nasty, chemical laden plastic with icky silica packets. Who needs all of that packaging waste when kale is so easy to grow & find locally in most places?

I also love how each leaf of my homemade batches manages to stay well intact, even after I’ve packed them away in glass containers to be eaten later — as opposed to becoming a mess of crumbs at the bottom of a plastic box/bag. If you’re a fan of kale chips, I highly recommend experiencing the joy and satisfaction of creating your own #homemade version.

For those who will inevitably ask, the ones pictured here were made by drying for several hours at around 108 degrees Fahrenheit in my Sedona dehydrator, after having massaged a fair amount of my raw/vegan sunflower ranch dip dressing into each leaf in a large mixing bowl. Recipe for the ranch may be found under the ‘Dressings, Condiments, & Sauces’ category of my blog at RawVeganista.com.

Happy Sunday, & enJOY in best health! ♡Ⓥ★

rawveganista:

Pizza pizza pizza pizza pizzaaaaaaaaahhhhh!!!These are my pics from this year’s Vegan Pizza Day. =) Having grown up in New York, pizza is one of my first loves from childhood. Even vegan pizza in NY is fabulous, and NY style pizza simply cannot be matched by any other pizza in any other place I’ve lived or visited (although I also grew to love Chicago style pizza later in life). That having been said, creating the perfect pizza became serious business for me, and I apply every skill I have ever learned within my lifetime in creation of my raw pizzas and other raw formulations of Italian cuisine. The pizza shown here shows closer, cut detail on the gourmet raw pizza I created in honour of Vegan Pizza Day It is gluten-free, dairy-free, and features macadamia nut “cheese”, pumpkinseed & Brasil nut “sausage”, truly raw olives, sliced garlic scapes & Roma tomatoes on a herbed flax & sprouted buckwheat crust. 
This recipe will be included in my upcoming book.
Zoom Info
rawveganista:

Pizza pizza pizza pizza pizzaaaaaaaaahhhhh!!!These are my pics from this year’s Vegan Pizza Day. =) Having grown up in New York, pizza is one of my first loves from childhood. Even vegan pizza in NY is fabulous, and NY style pizza simply cannot be matched by any other pizza in any other place I’ve lived or visited (although I also grew to love Chicago style pizza later in life). That having been said, creating the perfect pizza became serious business for me, and I apply every skill I have ever learned within my lifetime in creation of my raw pizzas and other raw formulations of Italian cuisine. The pizza shown here shows closer, cut detail on the gourmet raw pizza I created in honour of Vegan Pizza Day It is gluten-free, dairy-free, and features macadamia nut “cheese”, pumpkinseed & Brasil nut “sausage”, truly raw olives, sliced garlic scapes & Roma tomatoes on a herbed flax & sprouted buckwheat crust. 
This recipe will be included in my upcoming book.
Zoom Info
rawveganista:

Pizza pizza pizza pizza pizzaaaaaaaaahhhhh!!!These are my pics from this year’s Vegan Pizza Day. =) Having grown up in New York, pizza is one of my first loves from childhood. Even vegan pizza in NY is fabulous, and NY style pizza simply cannot be matched by any other pizza in any other place I’ve lived or visited (although I also grew to love Chicago style pizza later in life). That having been said, creating the perfect pizza became serious business for me, and I apply every skill I have ever learned within my lifetime in creation of my raw pizzas and other raw formulations of Italian cuisine. The pizza shown here shows closer, cut detail on the gourmet raw pizza I created in honour of Vegan Pizza Day It is gluten-free, dairy-free, and features macadamia nut “cheese”, pumpkinseed & Brasil nut “sausage”, truly raw olives, sliced garlic scapes & Roma tomatoes on a herbed flax & sprouted buckwheat crust. 
This recipe will be included in my upcoming book.
Zoom Info

rawveganista:

Pizza pizza pizza pizza pizzaaaaaaaaahhhhh!!!
These are my pics from this year’s Vegan Pizza Day. =) 

Having grown up in New York, pizza is one of my first loves from childhood. Even vegan pizza in NY is fabulous, and NY style pizza simply cannot be matched by any other pizza in any other place I’ve lived or visited (although I also grew to love Chicago style pizza later in life). That having been said, creating the perfect pizza became serious business for me, and I apply every skill I have ever learned within my lifetime in creation of my raw pizzas and other raw formulations of Italian cuisine. The pizza shown here shows closer, cut detail on the gourmet raw pizza I created in honour of Vegan Pizza Day It is gluten-free, dairy-free, and features macadamia nut “cheese”, pumpkinseed & Brasil nut “sausage”, truly raw olives, sliced garlic scapes & Roma tomatoes on a herbed flax & sprouted buckwheat crust.

This recipe will be included in my upcoming book.

Despite the majority of my elaborate shares, most of the time I prefer to keep it simple, clean, fresh, #healthy, #seasonal, & #organic.

Yesterday I remembered my dearly beloved Godfather on what would have been his 92nd birthday, whilst enjoying some of life’s simple pleasures in #gratitude for all of life’s gifts - past, present, & future (my #cherimoya yielded a special surprise gift — be sure to check out the blog for pics)! =)

#Food is the very foundation upon which we build our #health, lives, and experiences with the world around us. http://www.RawVeganista.com

#vegan #fruitporn #eatfruit #rawfood #rawvegan #veganic #eatclean #bloodorange #lfrv #801010 #peacefood #veganforlife #vegansofig #rawvegansofig #whatveganseat #whatrawveganseat #lazyfruitarian #instafood #instavegan #cleaneating #crueltyfree

It’s National Chocolate Mousse Day! My easily prepared raw vegan recipe freatures fresh organic avocados, Sunwarrior protein, & Gnosis Hot Chocolate Elixir!

rawveganista:

Raw/vegan best of East meets West as NYC’s GnosisChocolate Elixir embraces Sunwarrior’s raw/vegan vanilla in heated passion with some of the most luscious fruits on Earth. Fuerte avocados & cherimoyas are two of the most succulent treats EVER, & I was blessed to receive an amazing shipment of both from the most incredible #organic ranch in Fallbrook, CA. Blended with a couple of killer fresh dates from the magical land known as Coachella, along with a bit of cayenne, pinch of salt, and two of the most loved vegan, raw food products from industry pioneers made this one of the most delicious and incredibly satisfying treats I can recall to date… recipe now available on the blog at RawVeganista.com

(Source: veganica)

vegandiy:

Freebie Friday giveaway 3 (of 4) is all about quick & easy vegan raw food recipes for beginners (or lazy folk)! ;-)

Click here to download Simply Raw: Quick and Easy Recipes for Beginners by Ana Quinn, whilst it’s offered as a no cost digital download via Amazon.

By special request from some fine friends on Instagram, here is my belated post for National Spinach Day (also a welcoming in of artichoke season) - complete with raw/vegan recipes for two lovely dishes! 

For anyone who has ever wondered if it’s possible to eat artichokes raw, the answer is YES! This baby artichoke was tasty inside and out, so I filled some of the outer leaves with the dip (see instructions below). 

Paired with a very simple side of Aginara Salata, fresh organically grown avocado from Rick’s Seasonal Produce, local red bell pepper, and freshly sliced green onion from my very own garden. 

Aginara Salata is an exceptionally easy Greek formulation for fresh (raw) artichoke salad which requires relatively few ingredients:

• 1 medium (or 2 baby) artichoke(s)
• Chopped tomato
• Chopped cucumber
• Shredded Romaine lettuce
• Sliced green onion
• Raw organic olives
• Juice from 1 or 2 fresh organic lemons
• 1 Tbsp extra virgin olive oil
and is quickly prepared as follows: 

1. Whisk oil and juice together in bowl. 
2. Season dressing with salt and a bit of cayenne (or preferred) pepper.
3. Break off outer leaves of artichoke(s) until only pale green remain. 
4. Cut 1/2” off the top (remove thorns), trim dark-green parts around stem and heart. 
5. Slice thinly and toss into dressing.
6. Add chopped tomato, cubed cucumber, shredded romaine, sliced green onion, and olives. 
7. Mix thoroughly before serving.

Preparation of dip is really quite simple, 
as it is essentially an artichoke & spinach infused variation of the Living Sunflower Ranch Dip on RawVeganista.com). After following instructions for making the thick version of the aforementioned recipe, simply add finely chopped inner sections (light green leaves) of artichoke, followed by chopped spinach (mine comes directly to our veganic food cooperative from a local, chemical-free farm - picked fresh on the very same day of purchase). These may also be tossed into a food processor along with dip during the final spin, but be careful to avoid overprocessing (I love to enjoy big chunks of veggies in each savoury bite).

When finished, dip may be served in artichoke leaves as shown above (leaves may be eaten in precisely the same way as their cooked counterparts - the flavour is delicious, though texture slightly more chewy), topped with Aginara Salata, and garnished with fresh, organically grown avocado.
Zoom Info
By special request from some fine friends on Instagram, here is my belated post for National Spinach Day (also a welcoming in of artichoke season) - complete with raw/vegan recipes for two lovely dishes! 

For anyone who has ever wondered if it’s possible to eat artichokes raw, the answer is YES! This baby artichoke was tasty inside and out, so I filled some of the outer leaves with the dip (see instructions below). 

Paired with a very simple side of Aginara Salata, fresh organically grown avocado from Rick’s Seasonal Produce, local red bell pepper, and freshly sliced green onion from my very own garden. 

Aginara Salata is an exceptionally easy Greek formulation for fresh (raw) artichoke salad which requires relatively few ingredients:

• 1 medium (or 2 baby) artichoke(s)
• Chopped tomato
• Chopped cucumber
• Shredded Romaine lettuce
• Sliced green onion
• Raw organic olives
• Juice from 1 or 2 fresh organic lemons
• 1 Tbsp extra virgin olive oil
and is quickly prepared as follows: 

1. Whisk oil and juice together in bowl. 
2. Season dressing with salt and a bit of cayenne (or preferred) pepper.
3. Break off outer leaves of artichoke(s) until only pale green remain. 
4. Cut 1/2” off the top (remove thorns), trim dark-green parts around stem and heart. 
5. Slice thinly and toss into dressing.
6. Add chopped tomato, cubed cucumber, shredded romaine, sliced green onion, and olives. 
7. Mix thoroughly before serving.

Preparation of dip is really quite simple, 
as it is essentially an artichoke & spinach infused variation of the Living Sunflower Ranch Dip on RawVeganista.com). After following instructions for making the thick version of the aforementioned recipe, simply add finely chopped inner sections (light green leaves) of artichoke, followed by chopped spinach (mine comes directly to our veganic food cooperative from a local, chemical-free farm - picked fresh on the very same day of purchase). These may also be tossed into a food processor along with dip during the final spin, but be careful to avoid overprocessing (I love to enjoy big chunks of veggies in each savoury bite).

When finished, dip may be served in artichoke leaves as shown above (leaves may be eaten in precisely the same way as their cooked counterparts - the flavour is delicious, though texture slightly more chewy), topped with Aginara Salata, and garnished with fresh, organically grown avocado.
Zoom Info
By special request from some fine friends on Instagram, here is my belated post for National Spinach Day (also a welcoming in of artichoke season) - complete with raw/vegan recipes for two lovely dishes!

For anyone who has ever wondered if it’s possible to eat artichokes raw, the answer is YES! This baby artichoke was tasty inside and out, so I filled some of the outer leaves with the dip (see instructions below).

Paired with a very simple side of Aginara Salata, fresh organically grown avocado from Rick’s Seasonal Produce, local red bell pepper, and freshly sliced green onion from my very own garden.

Aginara Salata is an exceptionally easy Greek formulation for fresh (raw) artichoke salad which requires relatively few ingredients:

• 1 medium (or 2 baby) artichoke(s)
• Chopped tomato
• Chopped cucumber
• Shredded Romaine lettuce
• Sliced green onion
• Raw organic olives
• Juice from 1 or 2 fresh organic lemons
• 1 Tbsp extra virgin olive oil

and is quickly prepared as follows:

1. Whisk oil and juice together in bowl.
2. Season dressing with salt and a bit of cayenne (or preferred) pepper.
3. Break off outer leaves of artichoke(s) until only pale green remain.
4. Cut 1/2” off the top (remove thorns), trim dark-green parts around stem and heart.
5. Slice thinly and toss into dressing.
6. Add chopped tomato, cubed cucumber, shredded romaine, sliced green onion, and olives.
7. Mix thoroughly before serving.

Preparation of dip is really quite simple, as it is essentially an artichoke & spinach infused variation of the Living Sunflower Ranch Dip on RawVeganista.com). After following instructions for making the thick version of the aforementioned recipe, simply add finely chopped inner sections (light green leaves) of artichoke, followed by chopped spinach (mine comes directly to our veganic food cooperative from a local, chemical-free farm - picked fresh on the very same day of purchase). These may also be tossed into a food processor along with dip during the final spin, but be careful to avoid overprocessing (I love to enjoy big chunks of veggies in each savoury bite).

When finished, dip may be served in artichoke leaves as shown above (leaves may be eaten in precisely the same way as their cooked counterparts - the flavour is delicious, though texture slightly more chewy), topped with Aginara Salata, and garnished with fresh, organically grown avocado.

I was fasting on Natonal Spinach Day, so my raw/vegan spinach & artichoke dip share is a day late (but delicious)! For anyone who has ever wondered if it’s possible to eat artichokes raw, the answer is YES! This baby artichoke was tasty inside and out, so I filled some of the outer leaves with the dip (which is essentially an artichoke & spinach infused variation of the Living Sunflower Ranch Dip on RawVeganista.com)!

Paired with a very simple side of Aginara Salata, fresh organically grown avocado from Rick’s Seasonal Produce, local red bell pepper, and freshly sliced green onion from my very own garden.

As promised, more pics & details soon to come!

rawveganista:

Yes, I am one of those zany people who uses avocados as edible vegan/raw food bowls! Spiciest #rawvegan chili EVER, especially considering the fact that it’s completely raw. Anyone who thinks of raw food as bland or boring has obviously never experienced the potency of raw scotch bonnet chilies intermingled with chipotle, cayenne, jalapeños, fresh herbs, tomatoes, full-spectrum seed protein, & just a hint of habanero in one powerful #homemade concoction. New recipe now up on the blog, for any and all who dare (or may simply be morbidbly curious)!

rawveganista:

#RawVegan “FauxFu” (silken tofu made without soybeans) Pad Thai:
Ginger & chili marinated #soyfree tofu atop kelp noodles in spicy/sweet almond butter satay sauce, tomatoes, green chilis, white cabbage & cilantro. Garnished with sesame seeds, cilantro leaves, & fresh lime. #vegan #rawfood #glutenfree #cornfree #grainfree #homemade

(Source: veganica)

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