Artisana Raw Organic Nut Butters sent me some teasers of their amazing raw nut butters. These cute little jars had one serving of nut butter in them just enough to get a taste and leave you wanting more. These handmade and raw gourmet nut butters are a great treat. Although they are expensive they are amazing and worth the money as an occasional treat. My absolute favorite of all the samples was the cashew butter; it was amazingly creamy, silky and smooth. The cashew butter was closely followed by the luscious macadamia cashew butter. Of course all the others were tasty too.
“Sausage” Stuffed Mushrooms
These mushrooms make a great appetizer for any dinner or cocktail party. You can make the stuffing ahead of time and fill mushrooms and bake before your guest arrive. The stuffing would also be delicious in zucchini boats and stuffed squash. You could also stuff portobello mushrooms and serve with your favorite sides as an entree.
- 16 white mushrooms
- 5 tablespoons good olive oil, divided
- 2 1/2 tablespoons Marsala wine (you could also use sherry or vegetable broth)
- 1 vegan Italian Sausage (I used Field Roast), minced
- 6 scallions, minced
- 2 garlic cloves minced
- 2/3 cup panko bread crumbs
- 4 tablespoons of vegan cream cheese
- 2 tablespoons nutritional yeast
- Salt and freshly ground black pepper
- Preheat the oven to 325 degrees F.
- Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
- Heat the remaining 2 tablespoons olive oil in a skillet over medium heat. Add the sausage, mushroom stems, garlic and green onions cook for 5-7 minutes, stirring occasionally.
- Add the panko crumbs, stirring to combine evenly with all the other ingredients.
- Turn the heat off and stir in the cream cheese until it has melted and made the sausage mixture creamy.
- Place in a medium bowl and stir in the nutritional yeast, salt and pepper. Cool slightly.
- Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer.
- Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.
I recently posted a review for Crazy Rumors vegan lip balm. I have found another great vegan lip balm, HURRAW! a great all natural, vegan and made from premium raw and fair trade ingredients. One thing that I love about this lip balm is the shape, it’s oval versus round which helps to coat the lips better. I loved the Cinnamon Tinted Lip Balm; it was a great flavor and gave my lips a nice pink tint. My hubby loved the Vanilla Bean Lip Balm and he was also a big fan of this stuff. It’s great to find not only a vegan but also raw lip balm. I would definitely recommend these to any raw foodist or vegan looking for a new lip balm.
Disclaimer: HURRAW! provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.
My husband and I are headed to Boston this weekend for a leisurely weekend away and I had a bunch of produce to use up. This morning I decided since I was going to be out of the house all day that it would be good to get something prepped for dinner ahead of time. We have been trying to eat high raw now that our winter CSA is over and we don’t have ridiculous amounts of rutabaga and turnip to use every week. This recipe is almost raw with the exception of the nutritional yeast which gives it a yummy cheesy flavor.
Ingredients (makes 2 large portions or 4 sides):
- 2 medium zucchini, sliced into 1/4 inch rounds
- 8oz button mushrooms, cut in half (you can also try baby bella or portobello if you’d like)
- 1 red bell pepper, chopped into medium sized chunks
- 1/4 cup nutritional yeast (if you want to make this totally raw you can omit this ingredient)
- 1/4 cup cold pressed olive oil
- 3T lemon juice
- 1t onion powder
- 1t garlic powder
- 1/2t salt
- 1/4t black pepper
- Toss the veggies with the nutritional yeast, olive oil, lemon juice, onion powder, garlic powder, salt and pepper; make sure everything is evenly coated.
- Spread evenly onto mesh dehydrator sheets (I used 2 in my Nesco).
- Dehydrate at 115F for 1-2 hours (this helps to reduce fermentation) then turn down to 105F for at least 10 hours but you could dehydrate these up to 24 hours if you want them really crispy.
Skinny Blood Orange Margarita
Margaritas are generally filled with sugar and can be anywhere from 250-500 calories.
This recipe is great and only around 150 calories a serving so you can enjoy your margarita without the calorie guilt.
Ingredients: (makes 4-5 margaritas)
- 8oz silver tequila
- splash of triple sec
- 1t agave nectar
- 3 limes, juice and zest
- 2 blood oranges, juice and zest
- 3-4 cups ice
Throw everything into the blender and blend to a slush.
Vegan Lasagna with Red Pepper “Ricotta”
- 1/2 a box of no-boil lasagna (4 portions)
- 3.5 cups spaghetti sauce (homemade or jarred)
- 2T Nutritional Yeast
- Red Pepper “Ricotta”
- 1 block of firm tofu, drained
- 1/4 cup nutritional yeast
- 1 red bell pepper, diced
- 3 garlic cloves, chopped
- 2t Italian seasoning
- 1t onion powder
- 1t garlic powder
- 1t salt
- 1/2t ground black pepper
Directions: Preheat the oven to 400F.
- To make the ricotta: place everything in a food processor and process until crumbly/texture of ricotta. If the ricotta seems a little dry while processing you can add water a teaspoon at a time to loosen up the mixture.
- To make the lasagna: in an 8×8 glass baking dish layer the lasagna starting with sauce, noodles, ricotta, sauce, noodles. You should have 4-6 layers and should end with sauce. Sprinkle with the nutritional yeast and cover with aluminum foil.
- Bake for 35-45 minutes, or as the directions on the lasagna noodle box recommend.
- Once out of the oven let the lasagna cool for 5-7 minutes. Then enjoy!
This past weekend while we were visiting the Big Apple my hubby and I met up with some of my girlfriends for breakfast at ‘SNice in Chelsea. To our disappointment we were unable to get sandwiches (which all sounded amazing) until 11am and we were too hungry to wait an hour so we decided to start with some lattes. After sipping on our lattes for a while hubz and I decided to split the tofu scramble wrap which was not bad and pretty filling. The GF’s went with a bagel with cream cheese and the other granola with fruit, yogurt and honey.
Everything at ‘SNice is vegetarian and all vegan options are marked accordingly. The menu is mostly that of salads and sandwiches with bagels and breakfast sandwiches in the morning. The place was pretty quiet for the sit in crowd until around 11am however there was always a line at the counter for take out bagels and coffee. I really would like to return during lunch ours to try one of their yummy salads or sandwiches. There is also a location in Brooklyn which I understand has a similar menu.