Excellent raw vegan lunch today at the (Yoga) Studio from Cafe Gratitude recipe books
Marinated Kale Salad
Salad ingredients
1 C marinated shiitake mushrooms
4 C shredded kale
1/4 C hijiki seaweed (presoak for 2 hours, dran)
1 C shredded carrots
1 C julienne-cut cucumbers
1/2 C sesame seeds to garnish
Dressing ingredients
1/2 C olive oil
1/3 C fresh orange juice
2-1/2 T nama shoyu
2-12 T rice vinegar
1/2 T sesame oil
1/2 jalapeno pepper
1/4 t salt
Blend dressing ingredients until well combined
Slice shiitake mushrooms into thin strips and marinate in 1/4 C lemon juice and 1/4 C nama shoyu, set aside.
Place kale, drained hijiki, carrots and cucumbers. Drizzle with dressing and toss until well coated. Remove mushrooms from marinade and add to salad. Toss lightly. Divide into four servings and garnish with sesame seeds.
Mudslide Pie
Chocolate-coconut crust
1-1/2 C cocunut flakes
3/4 C almonds
1-1/2 oz cacao powder (weight)
4 oz date paste (weight)
1 T liquid vanilla
1/8 t salt
Process all ingredients.
White chocolate filling
1-1/4 C cocunut milk
1 C soaked cashews (wet measure)
6 T agave syrup
3 T liquid vanilla
1/8 t salt
1-1/2 T lecithin
6 T cacao butter
Blend until smooth and creamy. Separate 2 C of filling for almond butter filling. Refrigerate remainder of filling until ready to fill pie.
Almond butter filling
2 C white chocolate filling
1/2 C almond butter
Blend long enough to evenly incorporate the almond butter. Refrigerate until ready to fill pie.
Chocolate filling
1/3 C almond milk
3 T agave syrup
1-1/2 T cacao powder
2 T liquid vanilla
1/8 t salt
2 T cacao butter
Blend until smooth and creamy. Refrigerate until ready to fill pie.
Pie fillings should be like loose pancake batter. Pour fillings into crust in increments, alternating fillings/colors. Swirl the top of the pie. May be kept in refrigerator for up to three days.