Raw Vegan Stir Fry

I have been on quite a raw kick, lately. The weather is still pretty hot in sunny Southern California, and the last thing you want to do in 90+ degrees is turn on the stove. I picked up Gena Hamshaw’s new book “Choosing Raw” and have been inspired by her creative, raw spins on traditional dishes.

My husband requested a raw stir fry and it was much easier than I imagined. He sliced up the veggies (since I have not got over my mandolin fear) and I went to work on a sauce. He thinly sliced up the following veggies:

  • 1 yellow bell pepper
  • 1 zucchini
  • 1 carrot

We also threw in a handful of edamame and broccoli.

14983394587_92a3df59e4_o The sauce was made by trial and error and adjusting seasonings here and there. The ingredients were:

  • tahini
  • sesame oil
  • tamari
  • sriracha
  • rice vinegar
  • turmeric powder
  • cayenne pepper
  • ginger powder

I used a dash here and a spoonful there. I was constantly tasting and whisking the sauce till I got it just right.

14983234129_6ef1d77a90_o After that, it was simply a matter of pouring the sauce over the veggies and stirring. We served the stir fry topped off with sliced avocado and black sesame seeds.

15169959275_7be81c1a69_o The flavors melded so nicely together and it was much more filling than you would think. I don’t think I can get enough sesame oil in my food lately, and you really cannot go wrong with a dish that contains both sriracha and avocado, right?

What is your favorite raw meal?

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Vegan Dessert-Coconut Banana Ice Cake (Raw, Vegan, Gluten-Free)

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I am not huge on desserts. I hardly ever crave sweets, and even when I do, one or two bites of a dessert is plenty for me. My weakness definitely lies in salty, savory foods. I could take or leave a cupcake, but would have a hard time doing the same thing with chips or fries.

I am also a horrible baker. I guess I am just not motivated enough to become good at it, or I am simply too impatient to allow things to cool or rise properly. Almost everything I have baked comes out to be a complete, lopsided disaster.

This created anxiety when I needed to make a cake for my 9 year old step-son’s birthday, this past weekend. I searched through Pinterest, and when I find this no bake cake, I knew it was the one I would make.

I really loved how few, yet flavorful ingredients it contained, and I especially loved that there was no added sugar!

As long as you have a food processor or blender, this recipe is pretty simple. You first start off by making the crust with pecans (toasting them first added such a nice flavor), dates, cocoa nibs, shredded coconut and sea salt.

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The filling was soaked cashews, lemon juice, vanilla extract, coconut oil, agave, mashed banana and shredded coconut.

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After the filling is on, you pop it into the freezer, bringing it out to thaw in the refrigerator, about an hour before serving.

I thought it came out really well, and got positive feedback on it. The crust was my favorite part and the banana + coconut was a great combination.

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Another great combination was pairing it with a little Almond champagne!

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Click here for the full recipe.