Raw Vegan Herbed Cheese Crumbles

GF Recipes, Raw Foods

Raw Vegan Herbed Cheese Crumbles

6 Comments 21 May 2013

I’ve made the commitment to eating vegan several times in the past only to be thwarted by cheese. I just love cheese. I love it on pizzas, in sandwiches, melted on gluten-free tortillas, sprinkled on salads, sliced on crackers. I love it any which way. But since eating high raw for the past few months, the whole cheese temptation hasn’t been a problem.

Why? What’s different now? First of all, my taste buds have changes. I don’t crave cheese because I’m getting so many incredible flavors from raw foods combinations. Secondly, I’ve learned how to make raw cheese substitutes that satisfy even this cheese lover.

I’ve made all sorts of cheese spreads, but I wanted a cheese that I could actually bite into or crumble on salads, almost like a feta cheese. I came up with one that I really like. It’s very easy to make. Just blend up 4 simple ingredients and place the cheese dough in small dolups on a dehydrator sheet.

Dehydrate for about 4 hours and they’re ready to eat.

You can add these little cheese balls to salads or just pop them into your mouth for a little snack.

Print friendly recipe

Raw Vegan Herbed Cheese Crumbles

by Heather

Ingredients:

  • 1/2 c. cashews
  • 1/2 c. pinenuts
  • 1 handful of cilantro
  • 1 T. gluten-free tamari

Directions:

1. Blend all ingredients in a Vitamix or high powered blender. Continue to scrape down the sides and blend until mixture combines but still has small chunks.

2. Place small dolups of cheese, about the size of a small grape, on dehydrator sheets.

3. Dehydrate at 115 for 2 hours.

4. Remove from the dehydrator sheets and place on the mesh trays. Dehydrate for an additional 2 hours or until desired crunchiness is attained.

Makes about 40 cheese balls

Liven up your favorite salad with these Raw Herbed Cheese Crumbles and let me know what you think!

Readers, dish!

  • What’s your favorite vegan cheese?
  • Do you eat vegan? If so, do you have a animal-based food that you have a hard time not missing?
This recipe will be shared with: 5-Ingredient Mondays, Slightly Indulgent Tuesdays, Gluten-Free Wednesdays, Allergy Free Wednesdays, Raw Foods Thursdays, Wellness Weekends, Healthy Vegan Friday, Gluten-Free Fridays
Monday Lovin’ Gluten-Free Cookbook Giveaway #1

Book Review, GF Recipes, GF Resources

Monday Lovin’ Gluten-Free Cookbook Giveaway #1

37 Comments 20 May 2013

I have a confession to make. I’m a hoarder. You’d never know it if you came to our home. We have very little on the walls, we don’t do “knick knacks”, we are clutter averse. In fact, a visitor once said, “Where’s all of your stuff?” But if you look at my bookshelf you’ll see that I have an insane number of gluten-free cookbooks. I’m a gluten-free cookbook hoarder. There. I said it. First step to recovery, right?

 

For the next 8 weeks I’m going to give away one gluten-free cookbook every week to a lucky reader. Now, I’m not giving away these cookbooks because I don’t like them. I LOVE these books and these authors. These are amazing books by some of the most creative recipe developers I know. It’s just time to share the love! So let’s start this Monday Lovin’ Gluten-Free Cookbook Giveaway right!

This week I’m giving away a copy of Carol Kicinski’s incredibly delicious book Simply . . . Gluten-free Desserts.

This book is packed with 150 recipes for cupcakes, frostings, cookies, candies, pies, tarts, puddings, and even frozen treats. I can’t even begin to describe how scrumptious these recipes are!

Would you like to win a copy of Simply . . . Gluten-free Desserts? All you have to do is make a comment below to enter. You can leave up to 4 entries today by answering 2 dish questions and letting me know in separate comments that you shared the giveaway on Twitter (tagging @glutenfreecat) and “liked” Gluten-Free Cat’s Facebook page.

Giveaway Guidelines:

  • This giveaway is limited to U.S. residents 18 and older residing in the continental U.S.
  • Enter by leaving a comment on this post.
  • You are limited to 4 entries.
  • The giveaway begins Monday, May 20, 2013 and ends at 11:59 pm central time on Thursday, May 23, 2013.

No purchase is necessary.  Odds of winning are based on the number of entries.  The winner will be randomly chosen and will be contacted by email.  The winner will have 48 hours to respond.  If the winner does not respond, a new winner will be randomly chosen.

Readers, dish!

  • Why would you like to win Simply . . . Gluten-free Desserts?
  • What is your favorite kind of dessert?
  • Cookie? Pie? Cake? Custard?
  • If you win, for whom would you make that first gluten-free dessert?
Raw Foods Thursdays: 5/16/13

GF Recipes, Raw Foods, Raw Foods Thursdays

Raw Foods Thursdays: 5/16/13

30 Comments 15 May 2013

Raw Foods Thursday was quite torturous for me last week. At the time, I was on Day 5 of a 10-day juice cleanse, and the submissions made me long for something to crunch. So today’s theme is Raw Crunchy Goodness. The cleanse was a success, but now I’m ready to dive in and make some of the crunchy recipes that caught my eye last week.

Check out this Raw Crunchy Goodness:

Raw White Chocolate & Cranberry Crispies by The Fussiest Eater

Crunchy cashews and buckwheaties with the tangy taste of cranberries? Yes, please.

Radish Salad by Debi of Hunter’s Lyonesse

I’m craving these crispy radishes and cucumbers with cilantro and a tangy lime dressing.

Raw Granola Bar Crackers by An Unrefined Vegan

Walnuts, apples, ginger…crunchilicious!

Candy Cane Beet Strawberry and Black Plum Salad with a Ginger Lemon Honey Dressing by Amber of The Tasty Alternative

Have you ever tried Chioggia Beets? They are as delicious as they are gorgeous! And the Ginger Lemon Honey Dressing is the perfect compliment to their sweet flavor.

Throw in Whatever You Feel Like Chocolates by Ves & Mork

This easy chocolate sauce will wrap around any of your favorite treat ingredients. Gogi berries, pumpkin seeds, cashews? You can’t go wrong!

Since all I made last week was juice, I’m linking up two juice recipes that feature beets.

Red Sunset

Sunshine Juice

Note the changes in the link-up guidelines. I’m hoping that they will help you feel more comfortable about sharing those “almost raw” recipes.

Here’s how you can participate:

  • Simply link up a raw foods recipe (see What is Raw Food?), mention Raw Foods Thursdays, and link back to this post so your readers can join in the fun!
  • Please link to the recipe, not to a blog’s home page, so we can all find your raw foods recipe.
  • You may link up a recipe that you’ve made in the past. Just make sure to share something different each time you participate.
  • Be sure to leave a comment letting us know who you are and what you’re sharing.
  • Feel free to use the Raw Foods Thursdays blog badge created by the lovely, talented Heather Peters!

What are Raw Foods Meals?

  • Plant-based meals that are not cooked.  Dehydrators may be used.  (The raw foods community has differing views on temperature, but the range is between 104 and 118 degrees.) Feel free to link up recipes that use a slightly higher temperature as long as they could be made at 118 with a longer dry time.
  • Raw Ingredients: vegetables, fruit, dried fruit, nuts, seeds, gluten-free sprouted grains, beans, and oils.

What isn’t raw?

  • Anything cooked or heated above 118.
  • Anything processed.  If it comes from a can or a package that lists more than one ingredient, chances are it’s not raw!
  • If your recipe contains an ingredient like maple syrup that makes your submission “almost raw”, please share it anyway. Raw sweeteners are easy to substitute.

What do you have to share this week?


Kale Beet Orange Salad with Green Garlic Dressing

GF Recipes, Raw Foods

Kale Beet Orange Salad with Green Garlic Dressing

13 Comments 06 May 2013

I’ve been eating kale in smoothies, salads, and snacks for months now. I can’t get enough of it. And you know how much I love Hallie Klecker’s new ebook Crazy for Kale! Her book has really inspired me to combine some favorite flavors to enjoy with this power plant. If you missed my review of Crazy for Kale, you can read it here.

This week I created a simple kale salad that I think you’ll really enjoy. The salad itself just has 3 little ingredients, but the dressing makes it come alive.

Print friendly recipe

 

Kale Beet Orange Salad with Green Garlic Dressing

by Heather

Salad Ingredients:

  • 1 bunch of kale, removed from stem and cut in small pieces
  • 4 medium beets, peeled and shredded
  • 1-2 oranges, peeled and cut in bite-sized pieces

Dressing Ingredients:

  • 1 garlic clove
  • 1 handful of cilantro
  • 1 large orange
  • 1/4 c. raw cashews
  • 1/3 c. olive oil
  • 1/2 tsp. salt

Directions:

1. Prepare salad ingredients. Place kale in a large bow. Set shredded beets and orange pieces aside.

2. Start the dressing by placing the garlic clove and cilantro in a food processor. Process until pieces stick to the sides of the bowl.

3. Scrape down the sides of the bowl and add remaining dressing ingredients. Process until creamy.

4. Pour 1/2 cup of the dressing over the kale and massage the dressing into the kale leaves by hand.

5. Add shredded beets, orange pieces, and 1/4 cup of additional dressing. Toss to coat.

Serves 6-8

Readers, dish!

  • Are you in love with kale? 
  • What’s your favorite kale dish?

This recipe was shared with:  Slightly Indulgent Tuesdays, Gluten-Free Wednesdays, Allergy Free Wednesdays, Raw Foods Thursdays, Wellness Weekends, Healthy Vegan Friday, Gluten-Free Fridays, Allergy Friendly Lunchbox Love, 5-Ingredient Mondays

Raw Chocolate Walnut Cookies

GF Recipes, Raw Foods

Raw Chocolate Walnut Cookies

15 Comments 22 April 2013

I finally did it! I made raw cookies that aren’t dry! In fact, they are soft, moist, and delicious. And I must say that it was completely by accident. I was attempting to make these Banana Bread Protein Bites but with almond pulp instead of oats. While distracted, I added too much water to the batter. Instead of tossing the whole gloppy mess, I decided to scoop the dough into cookie shapes and see what happened in the dehydrator.

I love when my best recipes happen by accident!

I’ve made these Raw Chocolate Walnut Cookies several times now, tweaking and adjusting, and I think you’re going to love them. We do.

The recipe makes a lot of cookies, but we find that we fly through them. With the added protein powder, they’re great for pre-workout, post-workout, and grab-and-go snacks that have staying power. But you can very easily make half of the recipe.

Print friendly recipe

Raw Chocolate Walnut Cookies

by Heather

Ingredients:

  • 1 c. dates, soaked in 2 cups of water
  • 2 T. chia seeds,soaked in 1/4 c. water
  • 2 c. almond pulp leftover from making almond milk
  • 1 3/4 c. walnuts, divided
  • 4 bananas, broken into small pieces
  • 1 c. chocolate protein powder (I use Sunwarrior Warrior.)
  • 2 T. raw cacao powder
  • 2 tsp. cinnamon
  • 1 tsp. sea salt
  • 2 c. water (use date water)

Directions:

1. Soak dates in 2 cups of water and set aside for 30 minutes

2. Soak chia seeds in 1/4 cup of water and set aside.

3. Finely chop 3/4 cup of walnuts in the food processor and set aside in a small bowl.

4. Drain soaked dates, but save the water in a 2 cup measuring cup.  If you are shy of 2 cups, add more water.

5. Place soaked dates, soaked chia seeds, almond pulp, 1 c. walnuts, bananas, protein powder, cacao, cinnamon, and sea salt into the bowl of the food processor fitted with a steel blade. As you process, pour 2 cups of date water through the chute.

6. Process until smooth, stopping to scrape down sides with a spatula if needed.

7. Using an ice cream scoop, scoop dough onto dehydrator trays lined with dehydrator sheets.

8. Press a spoonful of finely chopped walnuts onto the top of each cookie, flattening the cookie.

9. Dehydrate at 115 for 3-4 hours until firm enough to move remove from the dehydrator sheets and place directly on the mesh try. Continue dehydrating 8-10 hours more depending on desired softness of your cookies.

Makes 4 dozen cookies

Readers, dish!

  • What happy accidents have you made lately?
  • What do you do with your leftover almond pulp?
Crazy for Kale!

Book Review, GF Recipes

Crazy for Kale!

7 Comments 17 April 2013

It’s no secret. I’m absolutely crazy for kale. I blend it into smoothies, chop it into salads, and dehydrate it into kale chips all the time. That’s why I’m so excited to have my hands on a copy of Hallie Klecker’s new ebook Crazy for Kale. Hallie, author of Daily Bites, creates delicious recipes that are clean, refreshing, and so good for you. And what could be better for you than kale?

I couldn’t be more excited to have 40 new gluten-free, dairy-free recipes that are packed with my favorite green! Of the 40 recipes, 33 are grain-free/paleo, and 31 are vegan or have vegan options. So this is a perfect cookbook for our family.

Here are just a few of Hallie’s kale recipes that I will be making soon:

  • Orange Greensicle Smoothie
  • Kale Salad with Goji Berries & Maple Roasted Almonds
  • Sweet Potato & Kale Balls
  • Lemon Sesame Kale Chips
  • Avocado Kale Slaw
  • Chocolate Buckwheat Brownies – Yes, there’s kale even in her desserts!

Check out what these kale experts had to say about Hallie’s book. Some of them even shared their own kale recipes:

Are you crazy for kale? You can grab your own copy of Crazy for Kale here.
Other Gluten-Free Cat kale dishes:

Readers, dish!

  • Have you tried Hallie’s recipes?
  • Which recipe above sounds delicious to you?
  • What is your favorite way to eat kale?
Raw Cheesy Vegan Tacos

GF Recipes, Raw Foods

Raw Cheesy Vegan Tacos

29 Comments 15 April 2013

Last week was a fantastic one in the food realm. I decided that I would eat high raw vegan for the week. Within days, I had high energy (enough to throw in two extra workouts), my complexion cleared, and I started craving food that is actually good for my body instead of the usual foods that I crave. Even out for birthday dinner, I was excited about eating a gorgeous veggie salad with a side of quinoa. I wasn’t even tempted by the plate of cheesy nachos in front of the birthday boy.

But I must have had Mexican food on my mind, because these Raw Cheesy Vegan Tacos seemed to pop out of my kitchen the following day.

They are actually quite easy to make. The “tortilla” is a thinly sliced piece of jicama, but the flavor comes from the Spicy Vegan Cheese. Just spread the jicama with cheese, add your favorite taco fixin’s, and enjoy.

Print friendly recipe

Raw Cheesy Vegan Tacos

by Heather

Ingredients:

  • 1 jicama, in round slices
  • 1 avocado, sliced
  • Spicy Vegan Cheese (recipe below)
  • Sunflower sprouts
  • Chopped tomatoes
  • Cucumbers, sliced thinly
  • Veggies of your choosing

Directions:

1. Peel jicama and slice finely using a Mandolin slicer.

2. Spread jicama tortillas with Spicy Vegan Cheese.

3. Top with veggies and avocado.

4. Fold and eat!

The cheese recipe is also super easy to make. Just toss a few ingredients into the food processor, and there you have it!

Print friendly recipe

Spicy Vegan Cheese

by Heather

Ingredients:

  • 1 c. cashews
  • 1/4 c. chopped red pepper
  • 1/4 of a jalapeno
  • 1 clove of garlic
  • 1/2 T. tumeric
  • 1/2 tsp. salt
  • 1/4 c. water

Directions:

1. Toss all ingredients in the food processor and mix. Stop several times to scrape down the sides of the bowl. Process until smooth.

2. Use with raw tacos, crackers, or as a veggie dip.

3. Keeps in the refrigerator up to a week.

Makes 1 cup

I hope you enjoy these as much as I do!

Readers, dish!

  • What is your best raw foods experiment?
  • What is your favorite vegan cheese?

This recipe will also be shared with:  Fat Tuesday, Slightly Indulgent Tuesdays, Gluten-Free Wednesdays, Allergy Free Wednesdays, Raw Foods Thursdays,Wellness Weekends, Healthy Vegan Friday, Gluten-Free Fridays

Raw Foods Thursdays: 4/10/13

GF Recipes, Raw Foods, Raw Foods Thursdays

Raw Foods Thursdays: 4/10/13

21 Comments 10 April 2013

Welcome to Raw Foods Thursdays! Last week was filled with creative raw snacks, salads, juices, dressings, and smoothies. I’ve pinned them all on the Raw Foods Thursdays Pinterest Board. I’ll be pinning your creations from now on so we can share the raw foods love with even more friends.

It was really hard to choose a sharing theme this week. I thought of Raw Munchable Snacks. But then I would have had to leave out this raw jam.

Did you know that you could make jam with chia seeds? It completely makes sense since chia seeds absorb moisture and expand. I must try this Blueberry Blackberry Chia Jam by One Small Vegan.

But here are a few snackable entries that you could nibble on while fueling your body with delicious raw nutrition.

Almond Pulp Bars by Good Girl Gone Green

Raw Chili and Cumin Kumara (Sweet Potato) Chips by Om Nom Ally

Crunchy Raw Buckwheat Granola by Dawn of Small Footprint Family

But I couldn’t resist sharing this juice as well. Just munch on a few broccoli florets while juicing and make it a Raw Munchable Snack!

Broccoli Stem Green Juice by Lindsay Loves Veggies.

This week I’m submitting Banana Bread Protein Bites which are perfect for munching before a workout or for a little extra energy to get you through the afternoon. You can find the recipe on my guest post at The Balanced Platter.

Now it’s your turn! What do you have to share this week?

Here’s how you can participate:

  • Simply link up a raw foods recipe (see What is Raw Food?), mention Raw Foods Thursdays, and link back to this post so your readers can join in the fun!
  • Please link to the recipe, not to a blog’s home page, so we can all find your raw foods recipe.
  • You may link up a recipe that you’ve made in the past. Just make sure to share something different each time you participate.
  • Be sure to leave a comment letting us know who you are and what you’re sharing.
  • Feel free to use the Raw Foods Thursdays blog badge created by the lovely, talented Heather Peters!

What are Raw Foods Meals?

  • Plant-based meals that are not cooked.  Dehydrators may be used no higher than 118 degrees.  (The raw foods community has differing views on temperature, but the range is between 104 and 118 degrees.)
  • Raw Ingredients: vegetables, fruit, dried fruit, nuts, seeds, gluten-free sprouted grains, beans, and oils.

What isn’t raw?

  • Anything cooked above 118.
  • Anything processed.  If it comes from a can or a package that lists more than one ingredient, chances are it’s not raw!



Pre-Workout Snack at The Balanced Platter

GF Recipes, Raw Foods

Pre-Workout Snack at The Balanced Platter

16 Comments 08 April 2013

All around the country we’ve been whining and complaining about Spring being late. We just need to accept the fact that the groundhog was just plain wrong this year. I’m sure he’s hanging his head in shame, but let’s forgive the poor little guy. Now that trees are budding (which means we’re sneezing in the South), the sun is shining, and the memory of a long winter is fading away, it’s time to stop complaining and get moving!

Walk, run, bike, swim, dance, lift, join an exercise class, spin, twirl, shimmy… Get out there and move!

Part of a balanced life is finding an exercise regimin that works for you and complimenting it with food to fuel your activity level. Today, I’m excited to share a post at The Balanced Platter, and I’d love for you to pop on over to check out my answer for a balanced pre-workout snack.

Here’s a little preview.

See you there!

This recipe will also be shared with:  Fat Tuesday, Slightly Indulgent, Gluten-Free Wednesdays, Real Food Wednesdays, Allergy Free Wednesdays, Raw Foods Thursdays, Wellness Weekends, Healthy Vegan Friday, Gluten-Free Fridays

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A Curious Girl in the Gluten-Free World

I'm a curious girl, wife, teacher, friend, fitness fanatic, gluten-free foodie, health food nut, child of the King, and Mama Cat to two amazing little creatures. I love gluten-free cooking and baking and want to share my successes and failures with you. Follow me, and I'll take you on my gluten-free journey!

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