Raw Vegan Chocolate Coconut Cream Torte

Raw Vegan CHOCOLATE COCONUT CREAM TORTE♥ by :Eric Rivkin Recipe from Eric new E-book :TO LIVE FOR♥ Bottom Layer Crust:1 cup raw almonds or pecans, soaked 2 hours, rinsed 1 cup fresh or dried finely shredded unsweetened coconut
1/2 cup pitted dates
1/2 cup raw cacao powder
¼ tsp cinnamon
Dash of cayenne

In a food processor with the S blade, mix until a crumb texture is reached. Set aside.

Coconut Cream Filling
2 cups firm young coconut pulp
5 bananas
1/4 cup coconut oil
4-5 pitted medjool dates
½ tsp vanilla extract or caviar scraped from 1 bean
Blend ingredients until creamy. Set aside and refrigerate.

6-8 large firm strawberries, de-stemmed and sliced 1/8” thick

Top Chocolate Layer
1 cup young coconut pulp
3 Tbsp coconut oil
½ cup raw cacao powder
3 pitted medjool dates
3 black mission figs
½ tsp vanilla extract or caviar scraped from 1 bean
¼ tsp cinnamon
Dash of cayenne
Blend ingredients until thick and smooth, adding just enough coconut water to turn over in blender. Set aside.

Garnish
1 cup assorted berries - raspberry, blueberry, sliced strawberries
1 tsp honey
Mint leaves (optional)
Blend the honey with about a few of the strawberries to make a glaze. Toss gently with the berries and mint and refrigerate until ready to serve.

Assembly:
1. Press crust recipe evenly into a 9” spring-form torte pan with a removable side greased with a little coconut oil.
2. De-stem, then slice the strawberries the long way and press the large pieces against the inside of the torte pan. Use the smaller heels in the garnish..
3. Pour in and spread the Coconut Cream Filling.
4. Freeze for 2 hours to firm up.
5. Pour on and spread the top chocolate layer mix. Refrigerate or freeze again until firm.
6. When ready to serve, first arrange the fruit garnish on top.
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Greek Orzo Salad

1 1/2 cups uncooked orzo pasta
2 (6 ounce) cans marinated artichoke hearts
1 tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
1 cup crumbled soy feta cheese
1 (2 ounce) can black olives, drained
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon lemon pepper

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
Just before serving, drizzle reserved artichoke marinade over salad.

For the original recipe and others go to http://allrecipes.com/recipe/greek-orzo-salad/

Cherry Vanilla Smoothie

This is the smoothie that I make when I am craving ice cream.  It's just as satisfying as ice cream but is so much better for the body. 1-1⁄2 cups almond milk 1⁄2 cup frozen cherries 2 cups kale 1/4 whole avocado 1 teaspoon cinnamon 2 teaspoons vanilla In a blender, add all ingredients and process until smooth. Makes 1 serving. The original recipe and other fantastic vegan recipes can be found at vegnews.com.

Spinach-Apple Salad with Maple-Cider Vinaigrette

Vinaigrette:

1/3 cup cider vinegar
2 tbsp maple syrup
1 tbsp Dijon mustard
¼ tsp salt
¼ tsp pepper
2/3 cup olive oil


Salad:

10 oz baby spinach
1 Gala apple
1 small red onion, thinly sliced
4 oz chopped walnuts

Servings: 8

Citrus Salad with Fennel and Walnuts

Large orange, peeled, sectioned and cut into bite-sized pieces
Medium grapefruit, peeled, sectioned and cut into bite-sized pieces
½ fennel bulb, cut into thin slices
1 avocado, cut into bite-sized pieces
2 Tbsp thinly sliced red onion
½ cup walnuts, finely chopped 

(serves 2-3)

Dressing:

¼ cup coarsely chopped fresh basil
Salt and pepper to taste
¼ cup olive oil
1 Tbsp honey
¼ cup fresh lime juice

Roasted Cauliflower Salad

2 heads cauliflower, cut into florets
Kosher salt and freshly ground black pepper
About 1 cup olive oil
1 red bell pepper, seeded, deveined,
and cut into thin strips
1 tbsp. grated lemon zest
2 cloves garlic, thinly sliced
1/4 cup kalamata olives, pitted and chopped
2 tbsp. drained capers
Lemon wedges, for garnish

Preheat oven to 350°F.  Put the cauliflower in a large bowl and season to taste with salt and pepper.  Pour 1/3 cup of the olive oil over it and toss well.  Spread the cauliflower on a baking sheet and roast, turning occasionally, until tender and golden brown, about 45 minutes.  Follow the same procedure with the red peppers, placing on a separate baking sheet.  Transfer to a large bowl.

Meanwhile, combine the lemon zest, garlic, and 1/2 cup of the olive oil in a small saucepan and cook over low heat, stirring occasionally, about 20 minutes.

Pour the warm olive oil over the cauliflower mixture and toss.  Add the olives and capers and toss again.  Season to taste with additional black pepper.  Serve on a platter, garnished with lemon wedges.

Serves 6 to 8.

This recipe is from the cookbook "Sensational Salads" by Barbara Scott-Goodman.
If you would like to purchase this book click on this link.

Green Goddess Salad Dressing

1 garlic clove
1 cup packed avocado flesh (2 small)
7-8 tbsp water
5 tbsp apple cider vinegar
3-4 tbsp fresh lemon juice, to taste
1/4 cup extra virgin olive oil
1/2 cup packed fresh basil leaves
1/2 cup packed fresh parsley
1/2 cup packed green onion (dark green part only, not white)
1 tsp kosher salt, or to taste
Pinch of cayenne (optional)
1/2 tsp agave (or to taste)

Add garlic clove to food processor and process until finely chopped.

Add in water, oil, avocado, herbs & onion. Process until smooth. Add to this lemon juice and apple cider vinegar slowly stopping to taste frequently. Use less if you don't it very tangy. Finally add in the salt to taste.

Create a salad using all your favorite salad fixings and enjoy!


Read more: http://ohsheglows.com/2011/08/05/vegan-green-goddess-dressing-vegan-recipes/#ixzz2Pz35bwsH