Quinoa Crispy Treats

Seaside Park, NJ

Happy holidays from RVegan!  Did you know quinoa pops like popcorn?  It becomes a tiny, crunchy little treat.  Perfect texture for this sweet and salty dessert.  Watch out, they are very addictive.  Don't say I didn't warn you!

Quinoa Crispy Treats

Quinoa Crispy Treats
(approximately 25 balls)
vegan, gluten free, soy free, no bake

3 Tbsp flax seed meal
1 cup pitted dates
1 cup raisins
3 tbsp peanut butter
1 tsp vanilla extract
2 Tbsp coconut oil (optional)
1 1/2 cups quinoa crispies (see recipe below)
dash sea salt

In a food processor, combine and process all except the quinoa.  Scoop processed mixture into a bowl.
Stir in 1/2 cup of the quinoa and mix well.  Form into 1 inch balls.  Roll each ball in remaining quinoa to coat. Ready to serve.


For the Quinoa Crispies:
2 cups water
1 cup quinoa
1 tbsp coconut oil (or vegetable oil)
dash sea salt

In a pot, bring water to a boil.  Reduce heat to low, and stir in quinoa.  Cook quinoa 5 minutes and strain immediately.  In a pan, ove medium heat, heat oil.  Add strained quinoa and salt, stirring constantly with a spatula to prevent burning.   The quinoa will start popping like popcorn.  It appears to get smaller when it pops. After about 5 minutes the quinoa should be popping like crazy.  Turn heat to low, continuously stirring until golden brown and crispy.  Taste for desired crispyness.  Remove from heat and allow to cool.

Balsamic & Herb Hummus

Sedona, AZ

Consider this delicious dip for your next party or Labor Day festivities.  Savory rosemary and thyme combined with the sweetness of balsamic vinegar and the smooth richness of the tahini makes for a perfect hummus flavor combination.  Goes great with a tray of veggies for dipping, crostini, pita, or crackers for spreading.  It's so simple, and everyone will want the recipe.

Hummus is a food group!

Balsamic and Herb Hummus

Balsamic & Herb Hummus
Gluten free, Kid Friendly, No bake, oil-free option, soy free, vegan

1 15 oz. can chick peas or white beans, drained and rinsed (or 1½ cups cooked)
3 Tbsp tahini
2-3 cloves of garlic, minced
1 Tbsp lemon juice
½ tsp rosemary (dried or fresh)
½ tsp thyme (dried or fresh)
3 Tbsp Balsamic vinegar
1 Tbsp sesame oil (optional, makes for a smoother spread)
½ tsp sea salt

Process all ingredients until smooth.


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Chia Chocolate Pudding

Sedona, AZ

Chia seeds are a nutrient dense food.  They are a great source of the vital omega-3 fatty acids, protein, fiber, antioxidants, and calcium.  They also grow to make great pets....

I want this so bad! 

The coolest thing about them is, clearly, a Mr. T Chia Pet chia mohawk.   But the SECOND coolest thing about them is that they have the awesome ability to transform any liquid into a pudding!

Chia Chocolate Pudding

Chia Chocolate Pudding
Desserts, Easy, Gluten Free, Holidays, Kid Friendly, Oil free, Vegan, No Bake
makes 2 servings

2 cups non-dairy milk (I used hemp milk)
2 Tbsp unsweetened cocoa powder
3 Tbsp agave syrup
6 Tbsp chia seeds

In a bowl, stir to combine.  Let sit 1 minute.  Stir again.  Let sit 5 minutes.  Stir.  Let sit 5 more minutes. Transfer into dessert cups.  Refrigerate for at least an hour.  Serve chilled.


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Green Jalapeño Sriracha

Sedona, AZ

Im just going to get right into this one, because I'm too busy constantly eating it.  On everything.  I will say  this.... it needs about 12 hours in the fridge to set before consuming.  Depending on the jalapeños, it is much hotter/spicier before setting.  It eventually becomes a bit milder (but not at all MILD), a thicker consistency, and way more flavor is built up, after some fridge time.  I'd put this up against store bought sriracha any day.  It is certainly as addictive, or more so.  Disclaimer: Spicy addicts! Consume at your own risk!

Green Jalapeño Sriracha

*For a milder sriracha, remove and discard jalapeño seeds before blending.

Green Jalapeño Sriracha
Makes about a cup of sriracha.
easy, gluten free, no bake, oil free, raw, soy free, vegan

8 jalepeno peppers, chopped (seeded- optional*)
3/4 tsp sea salt
1/8 cup rice vinegar or apple cider vinegar
1 tsp tamari
1 1/2 tsp agave syrup
3 medjool dates, pitted and chopped.

Blend or process everything and scrape mixture into a glass jar.  Refrigerate 12 hours to set, before serving.  On everything.



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Coconut Mango Pie

Sedona, AZ

  I've been feeling so inspired lately.  Perhaps the beautiful landscape of our new city of residence, Sedona.  It offers great hiking, rock climbing, beautiful views for photographic inspiration.  What more can I ask for?  It feels like home.  

Sean and I on Devil's Bridge                               Sedona, AZ

  As you may know, I've been experimenting more and more with raw "cooking".  Eating fruits, vegetables, seeds, and nuts in their raw, natural state gives you tons of energy and vitality.   A little creativity and lots of experimenting, has allowed me to create many raw dishes and desserts,  that "seem baked".  Meet my latest, Coconut Mango Pie.  It's sweet, soft, ripe mango, mixed with walnuts and shredded coconut create a decadent pie filling, inside a nutty graham cracker-like crust.  It's very fast and easy to prepare, and so guilt-free that you can eat a pie for breakfast if you want!  

Coconut Mango Pie

Coconut Mango Pie
serves 2
raw, gluten free, vegan, no bake, easy, paleo

For the Crust:
1/2 cup golden flax seed meal
1 tbsp raw almonds, or almond butter
1/8 cup walnuts
1/4 tsp vanilla extract
1/4 tsp sea salt
2 large medjool dates, pitted

Process all ingredients in a food processor, until a dense crumby consistency.  Press into a small pie pan, or dish of choice.  Don't need to clean the processor yet, leave the leftover crumbs to mix in with the sauce.

For the sauce:
2 large medjool dates, pitted
1 tbsp coconut oil
1/4 tsp vanilla extract
1 1/2 tbsp water
juice of 1/4 of a lime

Process until smooth.

For the Filling:
3/4 cup ripe mango*, diced
1 tbsp shredded coconut
1/8 cup chopped walnuts

In a small bowl, add sauce to filling and stir to combine.  Spread mixture over the crust.  Sprinkle more shredded coconut on top.  Chill in the refrigerator at least 2 hours to set.   Serve cold.

*A mango is ripe when it has a little give, if you press on it with your finger.

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