Gluten Free Vegan Protein Pancakes

1/2 cup of gluten-free flour (I use Bob's Red Mill - Gluten Free "Sweet" White Sorghum Flouror Bob's Red Mill Organic Buckwheat Flour)
1/2 cup of Vanilla Pea Protein Powder (I use Pure Vegan Pea Protein Dietary Supplement - Vanilla )
1/2 teaspoon gluten-free Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon of salt
1 cup of Milk Alternative (I prefer soy, but this works with Almond and Coconut as well)
1 Tablespoon of Apple Cider Vinegar ( I like Bragg's Apple Cidar Vinegar)
1/4 cup of Ground Flax Seed
2 Tablespoons of Agave ( I like Agave In The Raw )
2 teaspoons of Coconut Oil

Sift all dry ingredients into a mixing bowl. Place milk into a separate bowl and add apple cider vinegar. Whisk the wet ingredients and leave for a minute. This makes a non dairy buttermilk. Proceed mix all the wet ingredients into the milk mixture, and then add that to the dry ingredients. Mix until non lumpy. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

A Raw Thanksgiving

Well I know its a few days late but hey it was Thanksgiving! I saw friends and family and had a whole lot to be Thankful for! I've spent the last few days still enjoying raw leftovers, and running around after my newly crawling infant.

For the first time I was actually able to make a full raw spread for Thanksgiving. Last year I made a couple of raw deserts: A raw apple pie, and a raw key lime pie. The raw Key Lime Pie wasn't quite a hit, but the Apple Pie went over very well and was made again this year with a little modification to the crust.

The rest of the spread was made courtesy of recipes from Jackie and Gideon Graff of Sprout Raw Food. I had the honor and privilege of attending their class on Thanksgiving and I must say that I very much enjoyed it. Since most of the recipes were created by Jackie and Gideon, I wouldn't feel right about posting them up online without their permission. After all, the recipes are their intellectual property.

The Apple Pie though I have absolutely no problem sharing :)

Raw Apple Pie
4 Large Fuji Apples cored and cut into fourths.
1 and 1/2 cups Medjool Dates soaked for an hour in filtered water
1/4 cup of raw honey or agave (make sure this is raw. Many of them say they are raw, but it might not be true. I recommend Ohgave! Matthew Kenney RAW Blue Agave Nectar, 46-Ounce Bottles (Pack of 2).
3 cups of Almonds (preferably soaked for 12 hours then dehydrated (I use a Excalibur 3900 Deluxe Series 9 Tray Food Dehydrator - Black))
1 tbsp cinnamon
1/2 tsp salt

1. In a Food Processor using the "S" blade (I like Cuisinart DLC-2009CHB Prep 9 9-Cup Food Processor, Brushed Stainless but whatever you have will work)  process the three cups of almonds. When the almonds are broken down into small pieces add 1/2 cup of dates, salt, and honey or agave. This will process into a sticky "dough". 
2. Remove the "dough" and press into an 8 inch pie pan to form a crust.
3. In a blender (I can't say enough good things about my Vitamix Turbo Blend 4500 64 oz capacity), put 1 cup of dates and puree.
4. Clean the Food Processor and put in the shredder attachment. Drop the apples in one at a time. Remove and place into a mixing bowl. Add the pureed dates from the step above, and the cinnamon. Mix well.
5. Pour the Apple, Date, Cinnamon mixture into the pie crust.
6. Enjoy!

I would have a picture, unfortunately it was gobbled up before I got a chance!

The rest of the menu included:
Curried Butternut Squash Soup
Noasted Nurkey
Squash Casserole
Spinach Casserole
Wild Rice Undressing
Apple Orange Cranberry Sauce.

Nutritious, Delicious and gone now :) Guess I better start getting ready for Christmas!

Unfried Rice

The origin of this recipe was actually pretty simple. I was hungry, I wanted something quick and I wanted something raw. I had just played around with the idea of using cauliflower as a rice substitute earlier in the week and I remembered that way back in college I had regularly made refried rice. 

I always enjoyed it then, but since I had stopped eating eggs years ago when I became a vegan I decided that it may be time to try something new. 

1 head Cauliflower
1/2 cup Edamame
1/2 cup Peas
1/2 cup Corn
1/2 Red Bell Pepper
1/4 cup Tamari
1/4 Flax or Hemp Oil

Process Head of Cauliflower in Food Processor to “rice” like texture. 

Remove and add to serving bowl.Process Red Bell Pepper in Food processor. 

Add all veggies to serving bowl. Mix throughly.

Needless to say it was a hit. Just keep in mind that cauliflower has a strong odor, and tastes a little different when it is left out for long periods of time. So gobble this up the day you make it!

Buen Provecho!