Sorry for the lack of updates here, but we’ve been in kitchen renovation mode for the past several months (yes, it takes just as long and costs just as much as everyone says it does!) and no kitchen means no studio to shoot in which means no videos!
If you’d like to get notified when we start our next video project, please consider signing up to the weekly Taste Better Newsletter - it’s totally free and comes out every Monday covering everything we do across our various veg-themed websites.
And in the meantime, if you’re looking to cover your basics, we’ve got a free 7 day vegan cooking course that you might enjoy!
Sorry for the delay, but as you can clearly see, I needed to get my hair just right! In this eposide, we go through a raw recipe that could also be used as a spread or sandwich filling if you don’t dehydrate it.
Ingredients:
2 cups soaked almonds
4 stalks of celery
1 carrot
1/2 cup dulse
Juice of one lemon
1 red pepper
1 tbsp paprika
Combine everything in a food processor or Vita-Mix. Place spoonfuls of mixture on teflex sheets and dehydrate for 6-48 hours, depending on desired crunchiness.
This is the cookie for people who can’t decide on anything, like your host, for example: peanut butter oatmeal raisin chocolate chip. If we put anything else in, we’d legally have to change the name to trail mix.
3 tbsp ground flax seeds
5 tbsp water
3/4 cup sugar
1/2 cup whole wheat flour
1/2 cup white flour
1/2 cup carob chips (or non-dairy chocolate chips)
1/2 cup raisins
1 cup oatmeal
1/2 cup vegan margarine
3/4 cup peanut butter
1/2 tsp vanilla
Preheat oven to 375 degrees
Combine flax seeds with water in a small bowl and set aside
Combine dry ingredients in a large bowl and mix
Add wet ingredients, including flax mix
Mix until all dry ingredients are absorbed into the mix
Roll into balls and place on cookie sheet
Bake for 7-12 minutes, depending on size of cookies
Most raw recipes I see need a lot of planning so you can soak your nuts (heh heh) in advance and whatnot, but this one can be prepared in a hurry. It tastes better after sitting for a few hours, but it’s still pretty good fresh from the pan.
If you’ve got a party to go to ad you don’t want to arrive empty handed, these snacks can be made in a flash and will ensure you get invited to the next shindig, hootenanny or Congressional Subcommittee hearing.
Ange is back! Yay! If that’s not enough to start your day right all by itself, she’s going to show you how to make your own granola, because if there’s one thing people think vegans eat, it’s granola! Isn’t it about time you did your part for the cause?
We’re back with a raw dessert and a new studio location! Isn’t raw food awesome? I think you can make this stuff anywhere, which fits nicely with our new plan to franchise the site CSI-style. That’s right, watch for Eazy Vegan: Oklahoma soon!
Host: Jason
Co-host: Misty
Edits: AngelA
Music: Paddington
Adapted from The Complete Book of Raw Food by Lori Baird and Julie Rodwell, presented with the kind permission of the publisher.
Do you like the big noodles? Then you’ve gotta get your butt to the lasagna district! Ange shows you how to do something with all that kale you keep buying because you heard so many nice things about it but can’t figure out how to cook.
It’s part 3 of our holiday extravaganza, and since the main course has been pretty much covered with tofu turkey (which was then pretty much covered with onion gravy), it’s time for dessert. Since the oven’s been booked, here are some macaroons that don’t need baking, but do need protection from roving snackers who wander through the kitchen this time of year!
For those of you who say our tofu turkey roast show, you might be wondering how things could possibly get better. Well, how about some gravy to go on that dish? In part 2 of our holiday extravaganza, Ange shows you how to whip up a quick gravy that tastes pretty darned good. I don’t know if I’d drink it out of a mug, but on roasted tofu it’s a no-brainer.
by Lori Baird and Julie Rodwell. Used with permission.
by Lori Baird and Julie Rodwell, presented with the kind permission of the publisher.