A Little Jicama Diddy...

Well, last week I really failed at reaching my personal goals for the week so I am going to carry them over to this week, instead of making a new one.  Instead of dwelling on what I didn't accomplish last week - I'd like to share one of the SIMPLE foods I did as a raw snack last week!

I Julienned some Jicama and soaked it in Lime Juice.  I then sprinkled a combo of Cayenne Flavored Kelp and GoL's Wheatgrass Powder on top.  This was pretty tasty.  I think next time I might add more Cayenne.  I enjoyed the kick of it all!

What have you done with Jicama lately!?

Raw Vegan Eggplant Tips (with Marinade Recipe)

A raw vegan answer to 'beef tips' or 'steak strips' that I made in my dehydrator over the weekend.  It was fun to make and I'm saving them to use on salads and some stir fries this week!

Recipe as follows...

1 Eggplant

 soaked in...

1/3 C Balsamic

1 T Hemp Oil
1 tea (or more) Kelp & Cayenne Seasoning/Mix
1/2 tea GoL's Perfect Food Energizer

After soaking the eggplant strips in the mixture for about a half hour I saved the marinade and will be using it on other things this week.  I put them in my dehydrator for about 6 or 7 hours at about 115 to 118 degrees.

I chose this GoL product to add to the mixture because of the 'green' taste to it from some of the ingredients being Broccoli, Spinach, Brussel Sprouts, and more.  Check out the link above for more ingredients in this powerful blend.

Random Vegan Creations & Pear Walnut Balsamic PIZZA

I had a message from a reader of the site that checks-in often but rarely-if-ever-comments asking if I could post more of my vegan food creations.  She mentioned that she enjoys the other daily living posts but missed the vegan foods I use to post.  No Problemo!  The reason I haven't been adding as many to the site is because I haven't been all that creative in the kitchen as of late.  I have been throwing together a bunch of things or referring back to old favorites.  BUT...here are some random foods I haven't posted about yet.  First up is this Vegan Cheese Sauce.  It turned out WONDERFULLY!  I can't wait to make more!  And YES...I poured it over top of Grits!  

Here's the Recipe:

2 C Raw Cashews

1/2 C Nutritional Yeast

1/2 tea Garlic Powder
1/2 C Almond Milk
1 T SeaClear (Fermented Kelp Chlorella Miso)*

To purchase SeaClear CLICK HERE.  The ingredients include: Organic non-GMO soy and barley miso, raw apple cider vinegar, fermented kelp (Kombu), Chlorella, Tumeric, Black pepper.  But you could also just use your favorite Miso, too!

Not too long ago I made some Chickpea Sandwich Spread...with a twist!  Here's that recipe:

2 C Chickpeas

1/2 C Dried Cranberries

1/4 C Chopped Walnuts

1/2 T Wildtree Garlic Garlore (or Minced Garlic)

This was tasty, too, and I have found myself craving more.  I wasn't sure if I would like the walnuts and cranberries in there but they were REALLY great!

And finally...we had to go to Erie for my husband to see a Crohn's Specialist...afterwards we went for lunch at a place called The Public House.  They had some veganizable foods on their menu which was very neat and I opted for this.  It's one of their pizzas that I had them 'hold' the cheese on.  The other ingredients I kept on were the baked pears, onions, walnuts, and balsamic and it was pretty darn awesome!  I've never had anything quite like it but I would LOVE to have it again!