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july 2011 the innocent primate vegan blog home about cokimo vegan 101 peas carrots recipes the innocent primate vegan blog we don t belong in zoos either feeds posts comments archive for july 2011 almost raw veg quinoa salad posted in main dishes salads tagged gluten free lime quick easy raw vegan on july 12 2011 6 comments i had dinner at a friends the other night and of course i was the only vegan in attendance instead of making them find something vegan to make for me i offered to bring something instead only having a short window of time between waking from my nap and when i was destined to arrive i needed something quick and easy so i ran to the grocery store picked up the freshest looking veggies some quinoa and threw this together luckily it was easy enough to remember without me having to write anything down this recipe literally took 15 minutes while the quinoa was cooking i prepped the veg and by the time the quinoa was ready 12 minutes later so was the veg so if you re looking for something quick easy crowd pleasing and crowd filling this is your dish there were 4 adults and there s enough left over to feed me for a few more meals so it s a perfect pot luck dish to feed up to maybe 10 as a side and maybe 4 5 hungry vegans as a main dish but of course you can easily double the recipe to feed a larger crowd ingredients 2 tsp canola safflower or olive oil 1 c quinoa 2 c water 1 can or 1 1 5 c cooked black or pinto beans rinsed and drained sea salt and pepper to taste 2 3 tsp garlic powder 1 1 5 tsp ground cumin 1 2 tsp cardamom 1 2 bunch kale chopped it was about a handful of stems maybe 8 2 medium carrots washed and chopped 6 campari tomatoes quartered or 12 grape tomatoes halved 1 2 red bell pepper 1 dice 1 2 yellow bell pepper 1 dice if you don t want to use 1 2 of two different bells you can use a whole of 1 whatever tickles your bell pepper fancy 1 bunch cilantro minced juice of 2 limes directions 1 in a small saucepan heat oil over medium heat add 1 c quinoa and toast lightly about 2 3 minutes add water and spices bring to a boil reduce heat and simmer for 12 15 minutes 2 meanwhile prep wash and chop all the veg place all veg and half the cilantro into a large bowl set aside juice the limes set aside 3 when the quinoa has maybe 3 4 minutes left add the drained beans 4 when all water is gone from the quinoa remove from heat fluff with a fork toss onto veg let sit a few minutes to steam 5 give a stir drizzle with lime juice add remaining cilantro salt and pepper to taste voilà almost raw veg quinoa salad i call this almost raw because the only thing cooked is the beans and quinoa if you wanted it completely raw omit the beans and sprout your quinoa it ll take longer since the quinoa takes some time to soak and sprout but it s certainly doable happy chopping on this day in history chai spice shortbread cookies 2009 share this print opens in new window print email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x share on pinterest opens in new window pinterest share on reddit opens in new window reddit share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr like loading read full post almost raw fresh berry tartlets posted in desserts tagged coconut gluten free raw vegan on july 5 2011 leave a comment i ve been interested in dabbling in raw food for some time now but after spending a month eating a greater portion of raw food than normal i knew i had to get on it post haste for my birthday last week i made these babies they re mostly raw and i say mostly because the agave nectar i had on hand was not raw nor the tablespoon of maple syrup used in the tart crust so almost raw you can certainly adapt to a full raw version by using raw agave subbing agave in the crust and using water in place of the coconut milk beverage in the cashew cream but even though it was almost raw it was still super delicious and doesn t sit heavy like most baked treats the recipe was adapted from raw food real world they used dehydrated cherries but i like the fresh blueberries but feel free to use whatever sturdy berry suites your fancy makes about 36 42 mini tartlets or 1 standard size tart ingredients for the tart crust 3 5 c almond meal 3 tbsp date paste i pureed about 6 medjool dates pitted in the food processor before starting 1 tbsp maple syrup 3 4 c coconut oil large pinch of sea salt for the almond cashew cream 1 75 c raw cashews soaked for at least 2 hrs 1 4 c raw slivered almonds soaked for at least 2 hrs 1 c coconut flakes shredded coconut or coconut meat 1 4 c coconut milk beverage or water 6 tbsp coconut oil 2 tbsp vanilla extract or 1 tbsp 1 tsp almond extract 2 tsp vanilla extract pinch of sea salt for the topping 4 c fresh blueberries 2 pints 1 4 c agave nectar 1 tsp vanilla extract directions 1 place the cashews and almonds for the cream in a large bowl with enough water to cover set aside for at least 2 hrs place the blueberries in a bowl with the agave and vanilla stir to combine set aside until needed 2 tart crust in a food processor mix together all the crust ingredients until thoroughly combined line individual mini tart shells or one large tart shell with plastic wrap divide the dough between the shells and press evenly into the sides and bottom to create an even thickness throughout refrigerate until firm at least 1 hour or more and keep refrigerated until ready to fill because i used mini tartlet shells it took the time the nuts for the cream required to soak to complete this task if you re using a single standard tart shell it would go much faster and you d have some time to dawdle 3 cashew almond cream in a food processor or high speed blender puree all the cream ingredients until completely smooth stopping to scrape down the sides as needed if necessary you can slowly increase the amount of coconut milk beverage to adjust consistency caution if you add too much the cream will not stay firm in the tart shells so better to err on the side of a thicker cream 4 fill each tart crust with the cream creating a flat surface at the top cover and return to the refrigerator to chill and set about 2 hours or more 5 assembly remove the tarts from the fridge and the use the overhanging edges of the plastic wrap to carefully pull the tarts from their shells if using a standard size tart shell it should have a removable bottom from which you simply lift the tart out top each tart or single tart with the delicious soaked berries note keep covered in the fridge these have kept in my fridge for at least 5 days and are still tasty of course the fresher the better but if they survive the hungry masses a few days they ll still be delicious happy unbaking share this print opens in new window print email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x share on pinterest opens in new 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