froo-shi

This came out of nowhere while making the Apple Tarts the other night. I had made so many in the cupcake forms that I wanted to try something different. Same ingredients different shape. Took me all of about 10 seconds to look at the sushi mat and ask the question “Why cant that thing be used to roll up a dessert?”. I rolled out my dough a bit and flipped it on the mat a few times to get it flat and even.


Once I saw that I could roll a nice tube I filled it with the apples that I mandolin using the fry setting and the banana cream. Covered it with fresh sliced peaches and sprinkled a little of the crust on top. Popped it in the freezer and let it chill for a few hours.


I pulled it out and it sliced perfectly into about 8 sushi like pieces.


These didn’t last long. They are one of the best frozen treats I have ever had and so so good for you. It’s all fruit!

Denver’s Secret Garden Spot

Denver’s finally starting to make some legit vegan moves. New establishments are opening and the vegans are stoked! So this past weekend we brunched, something we rarely get to enjoy these days as almost nowhere has a suitable menu. The Garden in Park Hill caters to vegan leaf eaters, and also has quite a bit of raw dishes as well. We feasted for sure, and left happy. Our only complaint was the sleepy elevator music. Our vittles were as follows:

The soup special: A savory squash soup, excellent on the herbs!

The raw cucumber celery soup, with a yummy seed bread and the raw collard wraps. Excellent dipping sauces!

The lentil sloppy Joe. O Yum!

And the cinnamon quinoa pancakes for dessert!

tART sTACK


The apple tree in the front yard is booming and we have to use these little beauties anyway we can. Tonights use. Tarts! We washed a bunch of the best apples we could find in the bag. Mandalined them nice and then. Perfect for stacking.


The crust was made up of a lot of the same ingredients as the energy bombs. Nice and simple but very delicious.

CRUST
1 bag of calamiyra figs
1 cup pumpkin seeds
1/2 cup flax seed
1/2 cup chia seed
1/4 cup Nude food original
1 tbsp of coconut oil

Blended up in the food processor till it’s a sticky consistency.

FILLING
apple slices
date sauce (soaked dates blended with water and cinnamon until creamy and very thick)


After we made the crust and got it pressed into place we basically layered the apples and the date sauce until we reached a respectable level. Coated the top with a little of the crust like a crumble and threw them in the fridge to setup. We tested one and it is so so good! Can’t wait until tomorrow to try another one.

GREEN CHEESE?

We have not made zucchini noodles in a while and either we forgot how good they were or tonight’s were the best we have ever had them turn out. First off our noodle maker is genius. It makes the best noodles so fast and easy. If your looking to get a spiralizer get the World Cuisine A4982799 Tri-Blade Plastic Spiral Vegetable Slicer. The noodles turn out amazing every time.

After we had the noodles sorted we turned to the Marinara and Pumpkin Seed Pesto Cheese that we were making. I picked a bunch of fresh herbs from the garden today and we couldn’t wait to use them. Everything came together nicely without a even a drop of oil in the food processor. We let it sit for a minute or two so the flavors could meld and served.

DEFINITELY NOT YOUR MAMAS MARINARA
3 heirloom tomatoes
1 cup of soaked sun-dried tomatoes
3 cloves of garlic
1/4 cup of onion
1 red pepper
Big Hand fulls of fresh picked rosemary and oregano
1 TBSP of thyme

Pulse in the food processor until it’s chunky but has a tapenade kind of look to it. Drain any access liquid out that you don’t want and your ready.

PUMPKIN SEED PESTO
Big hand fulls of fresh picked basil
1 cup of soaked pumpkin seeds
5 cloves of garlic
1/4 cup of onion
1/4 cup sun-dried tomatoes
Juice of 1/2 a lemon
A little fresh cilantro and oregano

You can run this in the food processor till its to your desired consistency. We did it till it turned into a kind of cheese. A little granular like parmesan but soft and a bit creamy when you mixed it up with everything.

Enjoy!

THE BIG WAC BURGER

This week we have really had some food cravings. Yeah, Yeah I know - EAT MORE SWEET FRUIT. It just wasn’t cutting it for dinner! So we decided to try and make some burgers without all the fat. LFRV style. After all he life preserver has been feeling pretty left out since we gave up the Gourmet Raw bit and all we had to do was keep it veggie heavy. We took what we learned making a lot of those GR recipes and skipped the oil, nuts, acv and nama shoyu that is usually called for. What we came up with blew us away! They were very burger like, stayed together perfectly and the taste was more than satisfying. It was down right delicious. We stacked the burger between romaine leaves with orange peppers, roma tomatoes and baby pea greens. I put a little ripe avocado on one. So good I think Taryn ate 10 of them.

BURGER

(batch made 6 big patties)

1 yellow pepper
1 red pepper
bag of corn
1/2 carton of cherry tomatoes
1/2 bag of sun dried tomatoes
1/3 white onion
1/2 zucchini
hand full of cilantro and basil
1 celery stalk
1 carrot
season with cumin, chili powder, garlic powder and the like.

blend in the VitaMix till smooth but a little chunky. mix in a few chopped veggies for texture. put them on teflex sheets for about 12 hours. pull off and leave in for another 4. burger should be firm but not too dry.

CONE VOLUTION

What seemed to be a crepe catastrophe proved to be a bountiful success this morning. You see initially we were supposed to serve these 100% fruit based crepes at a pop-up vegan market today in Denver, but after a few unexpected bumps in the road we had to alter our plans. So what did we do- we brunched! These crepes are just dehydrated bananas filled with an array of fruits, so simple, and so fantastic.

THE COOKIE CURE

We owe this awesome recipe to miss Megan Elizabeth, who has captivated our bellys over the last few days. If you don’t already know her definitely check out her website @ www.meganelizabeth.com for a plethora of LFRW, 80/10/10 information, tips, and wonderful recipes. These are her “oatmeal” raisin cookies that go a little something like this:

Only 3.5 ingredients- 7 dates,  1/4C raisins, 1C mulberries, 1/2 tsp cinnamon (we like more). In a food processor, chop 1/4C mulberries into a finely ground mixture, set aside. Grind everything else together and make into cookies. Roll into the mulberries and sprankle with cinnamon!