Veggie Wedgie

Shanti Hearts

I have been wanting to make some doggy treats for Shanti (our doggie), but didn’t really know exactly how… Since I have been mixing leftover carrot pulp from carrot juice successfully in his regulars meals, I thought of making a treat with the pulp as a base. They came out very crunchy and delicious (yes, we also tried them). They are the biggest hit with Shanti as he loves to munch on these everyday-and he is a very very picky eater. Probably the pickiest in the house

4 cups carrot pulp
1/4 cup spinach pulp
1/2 cup flaxseed
1/4 cup almond butter*
1/4 cup tamari
6 pitted dates
2 tbsp smoked paprika
1 tsp black salt/kala namak (optional)
1 tsp liquid smoke (optional)

Mix the ingredients together and use your hands to mix everything together very well. Shape into bite sized cookies and bake them or dehydrate at 115F for 8 hours, flipping half way.

These cookies of course can be enjoyed by both humans and dogs, but I made them quite strong smelling and tasting so that the dogs want to eat them since they like smelly food!

*If you don not want to give almonds to your dog, you can substitute with tahini, peanut butter or sunflower butter.

Stuffed Zucchini Skins

This recipe is inspired by potato skins! It is really versatile and can be done in several different ways. For the cream you can use any kind of nut, or even your own nut yogurt! If you don’t like fennel, you can try substituting with onion. You can also actually use potatoes/ sweet potatoes and bake them as you would for regular potato skins, then top it off with the raw toppings. Another idea I had was making avocado “skins”. Since avocado is naturally creamy, I would even omit the extra nut cream and just use the mushroom/ fennel topping.

4 zucchini
lemon juice

Pine Nut Creme
1/2 cup pine nuts
3 tbsp water
juice of 1 lemon
1 tsp white miso

Caramelized Fennel
1 fennel bulb
1 tsp tamari
1 tsp maple syrup

Smoked Shiitake
250 gr shiitake
1 tbsp tamari
1 tsp smoked paprika
1 tsp olive oil
1/8 tsp garlic powder

Cut zucchini in halves horizontally and vertically. Using a knife hollow out the centers and save for another use. Squeeze lemon juice over the slices and place in the dehydrator for about 3 hours, until soft. Using a mandolin, thinly shave fennel. Toss in tamari and maple and spread on a texflex sheet to dehydrate for 3-4 hours. Chop shiitake in small pieces, toss with the rest of the ingredients and spread on a texflex sheet to dehydrate for 1-2 hours.

To assemble : Spoon some cream on the zucchini and top with mushrooms and fennel.

Dude Food Portobello Burgers

Trying to find a vegan recipe that will satisfy a junk food craving, but won’t kill you in the process? Try these portobello burgers. They are not the healthiest thing ever but they are far better than fried and processed soy veggie burgers…Although I am avoiding bread, and any type of grain/flour for that matter, I made these today for my boyfriend who still enjoys it! For those who are also avoiding bread, there is a yummy solution : Use 2 of the mushrooms as the “bread” and fill it inside with the rest of the fixings, adding more salad.

Makes 4 burgers

-4 large portobello burgers
-4 whole grain sesame bagels
-2 red peppers
-lettuce leaves
-2 tbsp aged balsamic vinegar
-4 tsp wholegrain mustard
-4 tsp organic ketchup
-4 tsp egg free mayonnaise
-pepper
-1 tbsp olive oil

First prepare the peppers and mushrooms. Preheat the oven and oil a baking pan. Put whole peppers in the oven to roast. Place the mushrooms in the baking pan, face up with stems removed. In each mushroom cavity pour 1/2 tbsp balsamic and using a brush spread it to cover. Add some pepper and bake them for 15-20 minutes, until they look browned and flat.
To assemble the burgers : Cut bagels and spread 1 tsp mustard and ketchup on the bottom bun and 1 tsp mayonnaise on the top buns. Start piling your fillings, first with a few lettuce leaves, then the mushroom and top with 1/2 roasted red pepper. You can also add a few thinly sliced onions and sprouts in you have any. Serve with salad.

Choco-coco Raspberry Granola

Even though granola is something that we always have lying around, I have never made it myself. I am not quite comfortable with the store-bought one, since it contains loads of sugar and unknown sources of palm oil. This morning we were out of granola and thought of finally trying to make my own. I used what I had on hand, but you can experiment by adding nuts, dry fruit or different spices.This one is pretty simple, with no nuts and I quite like it like this. It’s also not too sweet so try it before you bake it!

5 cups rolled oats
1/2 cup cocoa powder
1 cup agave or maple syrup
1 shot cranberry juice (optional)
2 tbsp coconut oil
1 tsp vanilla powder

1 cup freeze-dried raspberries
1 cup coconut chips

In a large bowl mix the oats, vanilla and cocoa powder. Then add sweetener, oil and juice. Use your hands to mix it well and spread it evenly on a baking sheet. Now here comes the tricky part : baking the granola. In a preheated oven, bake for 12 minutes-use a timer, it burns very easily. Take it out of the oven and toss it. Bale for 12 more minutes, toss again and bake for 5 more minutes. Once it’s ready, it should feel dry but it wont get crispy until it cools down, so that’s confusing!

When its cool and crispy, mix in the coconut chips and the raspberries. Store in a jar and enjoy.
It’s delicious with hazelnut milk!

Shanti Hearts

Stuffed Zucchini Skins

Dude Food Portobello Burgers

Choco-coco Raspberry Granola

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