Beet, Arugula, and Julienned Zucchini Salad: (Vegan, GF, and Raw)

Here's something that you probably didn't know: I LOVE beets. Ever since I was a kid, I have adored them. I'll eat them  right out of the can (I'm too cheap to buy fresh beets). Needless to say, I was always that weird kid who loved all of the vegetables that other kids didn't like: beets, brussels sprouts, broccoli...why do they all begin with the letter "B"? I think I love the iron flavor that all of these veggies give out. Also, how could you not not want to eat purple food as a kid? Didn't Heinz make purple ketchup especially for kids back in the day?

Well anyways, here's a quick and easy recipe that's packed with nutrients and will give you a nice energy boost throughout the day. Who needs caffeine?

Ingredients:

2 1/2 cups arugula
1 (15 oz.) can beets, diced
1 medium zucchini, shredded or julienned
1/3 cup red wine vinegar
1 tbsp. olive oil
1 tsp. lemon juice
1 tsp. agave nectar (optional)
1/2 tsp. sea salt

Total Cook Time: 5 to 10 minutes. 

Instructions:

In a small bowl, whisk together the red wine vinegar, olive oil, lemon juice, agave nectar, and salt until a dressing has formed. Next, add the arugula, beets, zucchini, and dressing to a large bowl. Toss to coat.

Vegan Corn and White Bean Summer Salad:

I'd love to sit and chat, but life has been crazy over the past few days. As a result, I must move onto my school (and other non-cooking related) obligations. For now, here's a recipe that can be made in less than ten minutes. I know that summer's over, but I also know that you'll like it. :)

Ingredients:

1 (15.5oz.) can sweet corn, drained and rinsed
1 (15.5oz.) can small white beans, drained and rinsed
1 medium tomato, diced
1 cup cucumber, cut into small pieces
2/3 cup red onion, diced
1 tbsp. fresh green cayenne pepper, finely diced (optional)
1 tbsp. your choice of dressing (Italian works well).
1 tsp. olive or canola oil (optional)
1/4 tsp. Kosher salt
A few dashes of ground black pepper

Serves 4.
Total Cook Time: Less than 10 minutes.

Instructions:

Add the corn, white beans, tomato, cucumber, onion, and cayenne pepper to a large bowl. Mix in the dressing and oil. Sprinkle with the salt and pepper, and toss to coat.

Avocado Hummus:

Oh man...I really just love avocados. They're good with everything, and they're so healthy! So here's what I put together for you today:

Ingredients:

1 avocado, pitted and halved
1 (16 oz.) can chickpeas, drained
3 cloves garlic
1 tsp. red onion (to keep the avocado from browning)
2 tbsp. olive or canola oil
1 1/2 tbsp. sesame tahini
1 tbsp. lemon juice
1 tsp. salt
1/4 cup pine nuts (optional)

Instructions:

Add of the ingredients to your food processor, and pulse until the mixture is smooth and creamy. Top with pine nuts and serve with tortilla chips.

PS: the weather was just so perfect the other day that I couldn't resist going for a hike: ❤

Green Smoothie and Other Accomplishments:

Well, I just want you all to know how very flattered I am that I won as a runner up in the Vegan MoFo Chopped Challenge...not too bad for my first cooking contest!  I'm even more flattered to have captured Isa's "tart." (I won the "Captured My Tart Award"). ❤

I can't wait to get my prize! (The "Appetite For Reduction" Cookbook, signed by Isa Chandra Moskowitz!) ❤ Read more about it at Vegan MoFo. I would also like to congratulate the legendary Post Punk Kitchen and Isa on their 10th anniversary!

I figured I'd keep it simple with a quick smoothie recipe today. Because I'm awful at remembering to eat fruit when I have it, I usually end up throwing it in a smoothie. I've had plums in the fridge for over a month (I don't know how they didn't go bad). Anyways, I  decided to freeze them so that I cold use them in  smoothies. ❤

Ingredients:

2  frozen plums, seeded and chopped into a few chunks (let them thaw a little before cutting)
1 cup coconut milk
1 cup kale
2 tsp. lemon juice

Instructions:

Add all of the ingredients to a blender. Blend until smooth, adding more coconut milk as necessary to thin the mixture out.
 
Other Noteworthy Competitors in the Chopped Challenge Included:
Fall In Your Face Sticky Buns (Yum!!!)
Popcorn Crusted Polenta Stacks with Barbecue-Glazed Squash & Cashew Cream (Polenta?! Yes Please!)
Sweet vs. Savory Crepe Showdown
Popcorn, Apricot, and Rosemary Biscuit Cups with Butternut Squash Creme Brulee (Butternut Squash Creme Brulee = Genius)

Adventures in Vegan "Cheese" Making: Part 2:

Twist on Raw Cashew Cheese: Cashew "Cheddar" Cheese:

I saw this Simple 3 Ingredient Cashew Cheese Recipe online a long time ago, but I haven't had the chance to make it. I had been soaking cashews for a day or to over the weekend, and I cooked sauerkraut the other day, so I had some of the starter (juice) left over. As a result, I figured that it was time to try this recipe out. However, I did add a few ingredients. The sauerkraut starter, nutritional yeast, and tahini give this "cheese" a distinct sour and cheddary flavor.

This cheese is supposed to harden (mine just about has at this point), but I was so excited with how delicious it tasted when I made it that I had to share it with you right away. As always, I was eating this straight out of my food processor, amazed with all of the delicious (and healthy) foods that I can make with it.

Adapted from: Simple 3 Ingredient Cashew Cheese Recipe.

Ingredients:

1 1/2 cups raw cashews, soaked and rinsed
1/2 cup sauerkraut started (the leftover water)
1/3 cup coconut oil
1/3 cup nutritional yeast
2 tbsp. tahini
Pinch of salt

Instructions:

1. Add all of the ingredients to a food processor. Blend until smooth and creamy.

2. Let the "cheese" sit out either in a food dehydrator for a few hours or out on the counter for a day or so. It should harden.

Raw Vegan Salad With Superfruit!

Raw Vegan Kale Salad With Pomegranates, Dragon Fruit, & Mixed Berry Vinaigrette:

Hello October! How did this month creep up so quickly? Happy birthday to Devin, my amazing little brother, and happy first day of Vegan MoFo!

This salad is packed with nutrients. It takes only ten minutes to make, and the dressing is amazing. I've gotta get to studying,  but I hope you like it! ❤

Ingredients: 

4 cups kale, chopped
1 cup dragon fruit, cut into 1/2 inch pieces
Seeds of 1/2 pomegranate
1/3 cup red wine vinegar
1/4 cup mixed berries (I used raspberries, blueberries, and blackberries), fresh or frozen
1 1/2 to 2 tbsp. olive oil
2 tsp. agave nectar (to taste, use more if you want it sweeter)
Pinch of salt (to taste)

Serves 4.
Total Cook Time: 10 minutes.

Instructions:

1. Mix the kale, dragon fruit, and pomegranate seeds together in a large bowl.

2. In a blender or food processor, combine the red wine vinegar, berries, olive oil, agave nectar, and salt until it has reached a smooth consistency and is well-combined. Taste...add more salt and agave nectar if necessary.

3. Add half of the dressing to the kale salad. Toss to coat. Add more dressing if desired.