vegan

Carrot Apple Slaw

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This is a fun and simple creation that will gear your tastebuds up for a tropical vacation. There are many different variations you can make to fit the flavors you like.

I make mine using a food processor shredding disk to get the ingredients in a nice matchstick form.

Ingredients:

Granny Smith Apples

Carrots

Walnuts

Unsweetened Coconut

White Balsamic Vinegar (whatever flavor you like)

When I am prepping this slaw for the week I use 3 apples, 4-5 large carrots, 1-2 handfuls of nuts and a handful of coconut. I pass all of the ingredients through my food processor and then add the balsamic to taste. My favorite white balsamics to use are ginger and coconut lime.

I eat this on fish tacos, quesadillas, grilled chicken, in salads, as a side dish.. the possibilities are endless!

Blueberry Cheesecake Ice Cream (Vegan)

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Crust layer

1 cup graham cracker crumbles (I put graham crackers in a food processor)

¼ cup Earth Balance vegan butter

Dash of cinnamon

1 Tablespoon sugar

Blueberry layer

1 1/2 cups blueberries, fresh or frozen

2 Tablespoons sugar

1 teaspoon cornstarch

Cheesecake layer

8 ounce container Tofutti cream cheese, at room temperature

¼ cup sugar

2 cans full fat coconut milk, chilled (only use the coconut cream, not the liquid)

2 teaspoons vanilla extract

Combine all of the ingredients for the crust and bake in a cake pan or on a baking sheet (pat out in a thin layer so it cooks like the crust for a pie) at 350 for 8-10 minutes then set aside to cool. *crumble into pieces before layering in ice cream.

Place the blueberries and sugar in a small saucepan over medium-high heat; cook until the berries burst and release their juices, about 5-10 minutes. Add the cornstarch and cook for another 1-2 minutes. Remove from heat, pour into a heat-proof bowl, and place in the fridge to cool.

Place the cream cheese and sugar in a large mixing bowl and beat until smooth. Add 1/2 cup of coconut cream and beat until well incorporated. Add the remaining cream and vanilla and whip 2-3 minutes.

spread half of the cheesecake layer mixture in a plastic container. Top with half of the blueberry layer and crust layer then the other half of the cheesecake layer, then the remaining blueberries and crust. Swirl with a knife. Cover and freeze until firm or at least 6 hours.

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The Present Moment Cafe – St. Augustine

Dear Diary,

My taste buds have a vegan burger story for you!

present moment

Present Moment Cafe is a quaint little raw food cafe located in the heart of historic St. Augustine. Whether you are dining on a couch, propped up at the bar or seated at a table you will get the same homey feel throughout the entire cafe. The fresh juices are a perfect accompaniment to any meal and the cashew based hummus is a must try starter. The real star of this story however is the burger! The house regular, that graces the menu with its presence on the daily, is the sunlight burger and oh my it will bring some sunshine to your mouth with its flavor bursting deliciousness. Present Moment doesn’t stop there and will take the burger base and create a daily special burger with all new flavor profiles to mix it up. Pictured below is a southwest style spin on the classic sunlight.

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If you are in St. Augustine make sure to check out this hidden gem. Just don’t get your heart set on a Sunday Funday raw meal beacause you will find a closed sign on the door.

 

Until Next Time,

Rebecca