My 'Thrive Market ' Food Haul for This Month:

It is i4 16 oz. bags of raw cashews, 2 8 oz. bag of pine nuts, 1 1-lb. bag of vegan powdered sugar, 1 16 oz. bag of organic balinese cacao butter, 5 18.3 oz jars of diced tomatoes, 1 10 oz. bottle of nutritional yeast, 1 9 oz jar of sour cherry spread, and Thrive sent a free 16 oz. jar of almond butter. I'm happy that the only ingredient is organic almonds... no palm oil. I spent a total of 108 dollars, which is pretty good.... I believe it says I saved 66 dollars and all orders over 50 dollars is free shipping.

.... More "Drool-worthy" Photos and Rcipes I Collected and put into a Blog!

Here is a collection of recipes I found, mostly from other Pinterest site: a lot of them are from popular vegan recipe sites, like 'Oh She Glows' , 'Fragrant Vanilla Cake' and 'The Simple Veganista'. I'm showing some photos from my Pinterest site.... and must be, on some consciousness level, am deciding to accept that we are now in the Fall season. I've chosen photos of food with a Fall theme, or with some Fall colors:

                                                  Healthy Pumpkin Pie Smoothie: from jessiemonds.com

Vegan Pumpkin Pie, Three Ways: Classic, Rustic 'Oh She Glows'

                                       Raw Pecan Pie Bars by 'Sweet Healthy Living'

Savory Chickpea Pancake/Flatbread 'The Simple Veganista'

Guilt-Free Vegan Enchiladas HealthyAperture.com

                  Apple Pie Blondies with Brown Sugar Frosting! chockohlawtay.blogspot.com

 

Jumbo Chickpea Pancake – A High Protein, Filling Breakfast or Lunch!  'Oh She Glows'

 

Cookie Dough Nut Butter & Double Cookie Dough Ball recipes, using natural vegan ingredients. 'Oh She Glows'

 

From: This Rawsome Vegan Life: raw pizza with spinach pesto & marinated vegetables

Chickpea Quinoa Chard Pizza topped with Roasted Cauliflower and grape tomatoes. 'Veganricha'

Caramelized Onion Pizza on a Sweet Potato Crust. (Vegan and GF)

For this, I used a recipe by Breast Cancer Maven and created my own toppings of carmelized oinion, black olive slices and ground almonds for a "parmesian" topping.

Crust: Recipe by Breast Cancer Maven;

Ingredients

• 2 cups of sweet potato puree (2 large roasted sweet potatoes)
• 1 bulb of garlic
• 1 TB chia seeds
• 3 TBS water
• 1 ¼ cup gluten free oat flour
• ¼ cup almond flour
• 1 TB olive oil
• 1 TB apple cider vinegar
• 1 tsp dried basil
• 1 tsp dried oregano
• ½ tsp salt
• Olive oil for drizzling
• Your favorite pizza sauce and toppings

Instructions

Roasted Potatoes and Garlic:

1. Preheat the oven to 400 degrees.
2. Wash potatoes well and puncture with a fork a few times.
3. Lay on a baking sheet lined with parchment paper or foil to catch the drips.
4. Next prepare the garlic by cutting the top off of the garlic to expose the individual cloves.
5. Drizzle with olive oil.
6. Wrap the entire bulb in foil, place on the baking sheet with the potatoes.
7. Bake the potatoes and garlic until tender, approximately 45 minutes.
8. Once finished, remove from the oven and allow to cool.

Crust:

1. Next, prepare the chia egg by combining the chia seeds and water in a small bowl and let it rest for 10 minutes until it forms a gel.
2. Remove the skin from the sweet potatoes and from 3-4 garlic cloves and place them in a large mixing bowl.
3. Using a fork, mash the potatoes and garlic into a smooth consistency.
4. Stir in the oat flour, almond meal, olive oil, apple cider vinegar, basil, oregano, and sea salt.
5. Add the chia egg and mix well.
6. Line a pizza pan with parchment paper.
7. Scoop the crust mixture onto the pan and slowly spread out the dough evenly on the pan using a spatula. This recipe will make one large pizza or two smaller pizzas.
8. Place the pan in the 400 degree preheated oven and bake for 30 minutes until the dough has set.
9. Remove from oven and add your toppings.
10. Place back in the oven for another 10 minutes until the edges are golden brown and your toppings are heated.

Notes

I like to use the jumbo elephant garlic for roasting (if you use the jumbo bulbs, use only 2 cloves.
Recipe adapted from Blissful Basil's Sweet Potato Pizza Crust.

Topping: 

Carmelized oinion, made in cast iron skillet with olive oil, using medium heat

a small can of black olive slices

a coffee grinder full of slivered almonds, ground to a fine powder

Add these to crust, according to the crust instructions and bake for another ten minutes, according to the instructions.

This was demolished, quickly by two hungry people. I recommend, at least doubling the recipe.... and that's only for two people! ;)

... a raw, vegan restaurant in Chicago, called 'Chicago Raw'... LOVED it!!!

I cannot say enough good things about this restaurant! Here are a couple videos showing some of the amazing food! My favorite entrees were the raw lasagne and the felafel patties.... and, though this part is not in the video, but, the following day. I returned to try the apple pie and pumpkin ice "cream"..... I liked the pie, but LOOOVED the ice "cream".... it was one of the best desserts I have ever had!

Next time we go to Chicago, we are definitely eating at Chicago Raw.... though we have been told we also need to try Karyn's, which is also vegan... and mostly raw.

My Vegan Pinterest, part 2, (posted from my former blog) :)

If you'd like to see more photos and recipes like these, you may want to come check out my Pinterest. :) My last Vegan Pinterest post seemed to go over well.... and I have collected more recipes.... so, I thought I'd go a head and post some more photos. :)

Fruit Pizza with a Maple Quinoa Crust by GreentThickies.com




Sugar-Free Apple Pie Chia Seed Jam + Breakfast Parfait. Vegan, gluten-free by Oh She Glows


raw pizza bites! vegan, gluten-free, sugar-free, raw and they taste just like pizza! by: Veggienook.com



Raw Vegan Jamaican Jerk Burgers Copyright Shernell Cooke recipe found at Vegan in the Sun



 

Juicer Pulp Bread by Gluten-free Cat


  Deep Dish Apple Pear Tart by Raw Food Recipes Chick-pea Omelet by Sketch-free Vegan Eating

Raw Coconut Chocolate Macaroon Cookies with Ganache (V and GF)

Ganache:
1 Lb. raw cashews
a bit of cherry juice
a few organic strawberries
1/4 cup 'Sugar in the Raw'
3 Tbsp.s lime juice
1/4 teaspoon himalayan pink salt

Cookie:
1 bag shredded coconut
1 bag small-sized vegan chocolate chips
1/4 cup 'Sugar in the Raw'
3 Tbsps lime juice
1/4 teaspoon himalayan pink salt
2 tbsp.s cayenne powder (or to your taste)

Start with the ganache, because if some is left in the food processor, it's lighter in color and will blend with the cookie stuff. put all ganache ingredients in food processor.... keep mixing... if you want, add a bit more cherry juice. it will not be very pink, more tan, but add the strawberries, last, so there are small chunks of strawberry in the ganache... the next day, the ganache will taste like strawberry shortcake.

Remove ganache from food processor, into a bowl.... fill food processor with the coconut flakes.blend on the highest setting for anywhere between 15 to 30 minutes.... I'm not kidding... the coconut flakes will liquify or come close enough... once done, put in a bowl to re-add.

Now pour the chocolate chips in the processor and blend on high.... it will be ready in five minutes are fewer. Re-add the coconut plus the lime juice, sugar, salt and cayenne powder, then blend until well mixed.

Place mixture on a cookie sheet with parchment paper. Press with another piece of parchment paper and spread flat to make make whatever cookie shapes. Then spread ganache over the individual cookies... and garnish with strawberry slices, or whatever you would like to use to garnish. Always only use organic strawberries.

The texture is just right, so it doesn't need to be chilled in the refrigerator, like some raw cookies.... but, like so many things, they are good refrigerated and taste even more amazing, the next day.... or, at least, I think they do.... especially the ganache, which tastes exactly like strawberry shortcake.

Let me know how you like it. :)

A Book Review of 'Street Vegan', by Adam Sobel

This is from the cook booked, called, 'Street Vegan', by Adam Sobel, who's vegan food truck was awarded as the coveted 'Vendy' Award, several years in a row, for best food vender in New Jersey.

I'm not sure I'm ambitious enough to try to make the fritters, yet, as I don't have a deep fryer, and am going to have to mull over what I need to look for in a deep fryer, but, on my list of recipes from this book, I'm going to try to make the 'Truffled Potato and Fried Onion Perogies'. There is a note on the same page about truffle oil and how to choose the real thing.

An easier recipe, as far as baking looks to be the 'Pine Nut Friendlies'.... though easy, it sounds absolutely exquisite. What is not to like about a freshly baked pine-nut cookie? I'll be needing to buy some vegan powdered sugar.... other than that I already have the pine nuts and the few other ingredients.

So..... stay tuned for some photos of my loving efforts, as I'm looking forward to making the perogies and pine nut cookies, very much.

Check out my blog on Steemit: https://steemit.com/@charityislove

If this looks like a great book that you'd love to own, click the Amazon link!

Raw Flax and Sauerkraut Crackers:

These are just sauerkraut and flax-meal, blended in a food processor, then "cooked" in a dehydrator, overnight. Anything "cooked" under 116 degrees fahrenheit is still raw because the enzymes stay intact and more bio-available.

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Trader Joes' Barbq'd Jack Fruit

:)

Trader Joes' Barbq'd Jackfruit, Brussel sprout and pear slices, braised in sour cherry sauce, and quinoa (black quinoa) with a dried thyme and mint leaves from our garden: