No bake oatmeal raisin carrot cake bites
Recipe By: Marcus Samuelsson
1/2 cup dry old-fashioned oats + 2 tbsp reserved
1/4 cup carrots
1/4 cup pitted medjool dates (I used 4 large
1/4 cup raisins (I used a raisin medley blend) + 1/4 c reserved
3 tablespoon brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
Blend the oats and carrots in a Vita or food processor for about 10 seconds. Then add everything else (except the reserved ingredients) and blend for another 20 seconds or until incorporated. Don’t overload.
Remove the dough and by hand, stir in the reserved:
2 Tbsp dry oats
1/4 c raisins
Form into bite-sized balls or cookie shapes. If needed, refrigerate or freeze the dough for 15 minutes to make it less sticky and easier to work with.
Yields: 1 dozen bites the size of a quarter gumboil. Store in freezer or refrigerator.
opitonal: Pinch Pumpkin Pie Spice, Pinch Ground Ginger, 1/8 c Coconut Flakes, 1/8 c Walnuts/Almonds, 1/8 c chocolate chips. Add frosting drizzle at the end, such as store-bought Cream Cheese Frosting. Or, follow my Raw Vegan Cheezecake Filling recipe (and reduce by half) for raw vegan cream cheese frosting.
Note: For those desiring a more traditional cookie, bake at 350F for 8 to 12 minutes, or to desired They ‘re vegan and come together in less than 5 minutes. Gotta love anything no-bake.
And they combine two of my face dessert flavors: Oatmeal Raisin Cookies + Carrot Cake, all rolled into one bite.The recipe is from Avery Sunshine. Her blog is at <http://www.loveveggiesandyoga.com/>
Orange Curd In Vitamix
Recipe By: Based On Pastorio’s Lemon Curd
4 egg yolks
1/2 cup orange juice
1/2 cup sugar
zest from one orange
2 tablespoon butter
For a more intense orange flavor, boil 1 cup down to 1/2 cup then proceed with recipe.
Heat the juice and sugar in the microwave until sugar is dissolved and the mixture is very hot.
Put the egg yolks in the Vitamix and turn the machine on high. Slowly drizzle the hot orange juice/sugar mixture through the top hole and then add the butter. Close the hole and run the machine for 5 minutes on high. Steam will come out of the lid.
Turn the machine off, remove the top very carefully or you’ll get a steam burn. Pour the hot curd into a bowl and place a piece of plastic wrap on the top touching the curd so it does not form a skin.
Refrigerate until firm and set.
Notes: For a beautiful color try Blood Oranges.
Recipe By: Lea Ann Savage
grating of nutmeg
This is a quick, delicious, and HEALTHY applesauce that hasn?t been cooked (which destroys enzymes!). I use the skin, but remove the seeds because I can taste them in the applesauce:
Two whole apples (thoroughly washed and seeds removed)
The juice of half of a lemon
Cinnamon to taste
Dates (I use 3-6 depending on the sweetness of the apple)
At home I like to put the apples into the freezer before I make applesauce ? not so long that they freeze ? just long enough that they are VERY COLD! This is because they tend to heat up as they are blending in the Vita-Mix. Place apples into Vita-Mix whole. Add the other ingredients and then mix on high (using tamper vigorously ? this is a great ?anger management? recipe). Pound the apples hard, pushing them into the blades until they turn into applesauce. After it turns into ?sauce?, I usually blend on variable speed 5-6 for 10-20 additional seconds to be sure that I?m producing a nice, smooth applesauce.
This recipe is full of healthy fiber, alkalizing and Vitamin C-giving lemon juice, and the enzymes have not been destroyed by cooking! If you add more water and more dates it will become runnier and sweeter and it can be heated until it is a hot fruit syrup! If you don?t add more water, but add more dates and blend until hot ? it becomes very much like an apple butter! Serving Size: 4
Notes:Depending on how long you blend you’ll end up with applesauce, apple syrup, or apple butter.
2 cup Sesame Seed
Put the sesame seed in the Vitamix, turn it on adding as much olive oil as needed to precess the seeds into paste.
Cheese Apple Fondue
1 lbs Cheddar cheese cubed (454 g)
1 lbs Swiss cheese cubed (454 g)
1 tablespoon dry mustard
1 tablespoon Worcestershire sauce
1 clove garlic
1 teaspoon salt
1 cup apple juice (240 ml)
12 fluid ounces lager (330 ml)
1 tablespoon potato starch mixed in 1/4 cup (60 ml) water
Place all ingredients except potato starch and water into the Vitamix container and secure lid.
Select Variable 1.
Turn machine on and quickly increase speed to Variable 10, then to High. Use the tamper to press the mixture into the blades.
Blend for 5-7 minutes, or until heavy steam rises from the container.
Remove lid plug and add potato starch mixture. Blend for 1 minute.
Hummus – VitaMix
1 can Garbanzo Beans, Canned
1 can Garbanzo Beans, Canned
1/4 cup Sesame Seeds
2 clove Garlic
1 tablespoon Olive oil
1/4 cup Lemon Juice
1 teaspoon Cumin Seed
Place all the ingredients, except the salt, into the Vita-MIx container in the order listed and secure the lid.
Select Variable 1.
Turn the machine on and quickly increase the speed to Variable 10, then to High.
Blend for 1 minute using the tamper to press the ingredients into the blades.
Season to taste with salt.
Note: If using dried chick peas…Soak chick peas over night in cold water to cover. Drain chickpeas and put in a pot with fresh cold water to cover. Bring to a boil and simmer, partially covered, for about an hour, or until peas are tender and the skin begins to separate. Add more water as needed.
Notes: I add the salt with the ingredients. Serving Size: 6
This is the best Hummus I have ever had. I think it has to do with the fresh sesame seeds instead of the paste and probably the cumin seed instead of ground. i also use a peeled lemon too. After cutting the skin off I cut it in half to make sure I don’t have any seeds for that might make the hummus bitter. If it’s a really juicy lemon I use half but most of the time a whole lemon is just fine.
1 lbs fresh or unsweetened frozen blackberries
1 cup red wine vinegar
1 cup water
1 1/2 cup packed brown sugar
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 tablespoon butter
In a medium saucepan over medium heat, combine the berries, vinegar, water, brown sugar, spices, and salt. When they begin to boil, reduce the heat to a simmer. Simmer, uncovered, until the juices in the pan appear to thicken slightly, about 30 minutes.
Remove the pan from the heat and allow to cool slightly. Place contents into the Professional Series container and secure lid.
Select Variable 1 speed
Turn machine on and quickly increase speed to Variable 10, then to High. Blend for 45 seconds.
Strain the puree through a fine mesh sieve into a small bowl to remove the seeds.
Whisk the butter into the sauce. Pour into glass jars and cool completely before covering and refrigerating.
Notes from Terry: This is a great condiment to use as a sauce for grilled and roasted meats. It’s delicious drizzled over cooked meat, or used as a glaze during the cooking process to prevent lean meats from drying out and becoming stringy. Yield: 3 cups I would add Xantham Gum to this.