Raw Vegan Pepperoni

I had a few adventures or 'journeys' in the kitchen this weekend.  This was one of them!  I wanted to try and make Raw Vegan Pepperoni.  I think I was fairly successful!
Here's the recipe:
8 Salted Sun Dried Tomatoes
2 Tomatoes
1 T Minced Garlic
2 T Flax Seeds, Ground
1 T Hemp Oil
1/2 tea Original GoL's Raw Protein

After combining all ingredients - while leaving about a quarter of the ground flax for sprinkle - this is what it looked like while going into the dehydrator.  It was too gooey to flatten at this point so I threw them in the dehydrator for about 3 or 4 hours.  That's about when I took them out and flattened them - they were not as gooey - they were more dough-like at that point.

Here's a pic of when I flattened them.  You can see that the more moist insides smooshed thru and you can see two different colors.  I actually like the two-tone color combo going on here but they weren't done yet.  So I put them back in for about another 4 hours or so.  Of course I flipped them at least once right around that time too.


Tah-Dah!  Here they are!  I have a bowl of them to use throughout the week!  I ended up putting some on my Egg Trick Muffin that you saw yesterday.  I will be using them on salads, too!

If I get brave enough I might try and do another raw pizza which was another kitchen fail last week.  I didn't blog about that fee-ask-co but I instagrammed it!

I'm really trying to think outside the box with my dehydrator creations and I think I accomplished that with this one!

Healthy Vegan Friday's Participant

Vegan Mofo ~ Leftovers & Multiple Dishes

Since I didn't blog yesterday - today is my first Vegan MoFo Post of 2014!  Happy Vegan MoFo!

I have a lot of things to blog about but want to hold off on the updates on Paco since we have another appointment later today.  I do want to THANK everyone who has sent well wishes, vibes, prayers, thoughts, and such!  I appreciate it so much, thank you! 

Jumping in with this first post for Vegan MoFo - I want to talk about using left overs as well as using a food that I have used in a multiple dishes this past weekend.

It officially started with a Chickpea Salad that I had made using Chickpeas, Chipotle Vegan Mayo, and Pickle Relish.  Even tho I don't have a photo of that - it was simple and it made a large batch.  I had a couple of sandwiches out of it as well as a side dish.  I then decided to take it one step further and made this mash out of it...I added the leftover Chickpea Salad to cooked zucchini and tomatoes that I did on stove top with a little Garlic Grapeseed Oil and a little Dill.  I combined the leftovers with the newly made dish here.  That was another meal.  From there I made some baked tofu as you can see in the first photo.  I used Hemp Oil and some Wildtree California Garlic Pepper as the seasoning.  It turned out pretty awesome. 

I snacked on the baked tofu.  But then I added it to the leftover mash combo for another meal idea. 

But I didn't stop there!  I then cooked up about 1/4 C of Red Quinoa and added the final leftovers to yet another meal.  You can see this photo below.  I have to say I was very impressed with myself.  Getting multiple meals out of leftovers but also creating new meals as well as new leftovers and then new meals from those leftovers!

I am not the best at re-thinking meals using leftovers.  I usually just use them as-is and eat them as straight-up leftovers.  But I want to take that to the next level.  I know we shouldn't eat the same thing over and over - we need to get a diverse diet with different foods and different food combos.  But at the same time I don't want to waste food.  That's another reason why I want to push myself in the leftover department.  This may be a sub-category to my 2014 Vegan MoFo Adventure.  But I want to stick with my annual theme and blog about new-to-me foods and recipes, too, so you will be seeing a lot of that here on my blog this month!