Vegan Recipes in honor World Vegan Day

Happy November 1st everyone,

Lori and I are still trying to figure out where the year went? How about all of you, do you feel your life is just flying by? Although I love fall…colder weather, leaves changing colors…oh and the Holidays are right around the corner : ) One of the markets we sell at already had Christmas lights up!  Are you the type of person who starts early with holiday decoration and shopping, or do you wait till after Thanksgiving?

In our family the day after Thanksgiving is when we go get our Christmas tree and put up the lights on the house. My dad and one of my brother-in-laws loves to go all out with the lights. I mean seriously…it is crazy, but they have fun with it!

Anyways Lori and I enjoyed a lovely dinner last night

The plan was to make our version of mock chicken salad, which we have before and loved it!

Twins Recipe

Twins Mock Chicken Salad:

A New Twist

A simple, refreshing flavor…it is so easy to make:

Twins Twisted Mock Salad

2 cups soaked pumpkin seeds (soak for at least 1 hour)

3 carrots, peeled

1 cucumber

1 black radish, peeled

2 lemons, just the juice

1/2 cup hemp seeds (the originally recipe called for some tahini, but we are out)

1 garlic

Use rough chop the veggies because everything is going to get thrown into the food processor

Two springs of fresh rosemary

Remove from stem

Pulse a little then add pumpkin seeds, 1/2 cup nutritional yeast, juice of the 2 lemons and 1 tsp salt

PulseWhat the texture to be small pieces, not mushy! So pulse slowly.

To assembly:

Place a good handful or two of lettuce on a plate.

Now here is how we topped the salad on top of the lettuce

Using 1/2 cup measuring cup, fill it up……Yep NO fancy equipment needed here : )

Flip onto lettuce

And there you have it

We added some avocado slices….it was a great simple, satisfying meal!  While we were eating it, it reminded both of us of something but just could not put on our finger on it. It somewhat reminded us of chicken pot pie, minus the bread, fat, etc…Still not quite sure if that what it is but we have some leftover that we will try to see if we can pinpoint what the flavor reminds us of.

And recipe #2

Raw Raspberry Cupcake

We have made raw cupcakes before and there are many versions of raw cupcakes out there. We feel one of the best is ShannonMarie from Rawdorable.  We love her, she is so creative and her cupcakes always look amazing! So please check her yummy treats out, you won’t be disappointed

And after some inquires about our cupcake we decided to share with you all our recipe. As I mentioned we have done different versions of cupcakes, more cupcakes, all with different bases and using different techniques. Overall what we have learned is just have fun and play around with different ingredients.

Twins Raw cupcakes

Chocolate Cherry

Coconut Lime

Lemon

Mint Chocolate

Pumpkin Cupcakes

We like to fill our raw cupcakes with some of the frosting or we make a filling, because some times they tend to more dense and rich than regular baked cupcake, so this gives the filling of “lightness” Well at least we think so : ) and we love frosting!

Ingredients:

• 1 cup almond flour (made from almond pulp)
• 1 1/4 cups pumpkin flour (made from pumpkin pulp)
• 2/3 cup coconut flour (made from grinding up coconut flakes)
• 4 dates (we use medjool)
• 1 tbsp vanilla
• pinch salt
• 1 cup fresh raspberries

We blened our ingredients in a food processor, till just combined, do not want a big ball of paste. But you can also do it in a mixer!

Then fill your cupcake liners with your batter, try to lightly pressed them. We dehydrated them for a few hours, although you can just put them in the freezer.

Frosting

• 1/4 cup fresh raspberries
• 1 medium banana
• 5-6 tbsp coconut oil (all depends on size of banana – add more oil if not getting hard)
• 1 tsp vanilla
• you can add a few drops of liquid stevia if you want it sweeter, it is optional

Place all frosting ingredients in blender and blend till smooth. Place in fridge to set.

Then remove cupcakes from liners, and then frost. We put our frosting into a piping bag. We took a little scoop out of the cupcake to fill with some frosting. Then put the little cut out piece back on top and then piped on the frosting.

Enjoy!

These can be stored in the freezer or fridge!

Hope you enjoyed our vegan recipes in honor of Happy World Vegan Day!

“Animals are my friends …
and I don’t eat my friends.” George Bernard Shaw

We love this quote because we totally agree. Animals are our friends, our running pals, they comfort us when we feel alone, they do not judge us, they make us laugh…how could you harm them?

Well off to go for a run…

Till next time

L&M