Raw Vegan Caramel Apples

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This is my last Vegan MoFo post and I tell you it has been quite a ride!
I "met" some wonderful bloggers and discovered some awesome recipes and techniques. Thank you MoFo team and all the MoFoers out there!

Now on to the apples. When I first made this sauce and tasted it, I thought it tasted good, but not as caramely as I wanted. When I smeared it on an apple and tasted it though, it tasted awesome! Something about the apple really brings out the caramel flavor. I'm sitting here having some it on soy creamy ice cream and it tastes pretty darn good like that too! Try it and let me know what you think.

1/2c almond butter
10 medjool dates soaked
2tbs lacuma powder(Caramel, malty flavor that adds natural sweetness)
1tbs mesquite powder(Rich and smokey molasses type flavor. Great to balance blood sugar levels.)
1/4tsp sea salt
2tsp vanilla extract
4tbs almond milk

Put everything in blender and blend until smooth.
I dipped the apples in it and smoothed it with a spoon. Then I put various toppings on that. Coconut flakes, almond pulp(from almond milk I made that night) and chocolate chips.

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I also cut up some apples and put a bowl of the caramel with it for dipping.

Have a Happy Halloween!!

Yay for the Liebster Award!

I've been awarded the Liebster Award from the fabulous Vegangela. Thank You!

“Liebster” is German for ‘dearest’ or ‘beloved’ or even ‘favorite’. The goal of the award is to bring attention to bloggers who have fewer than 200 followers. The rules of winning the award are as follows:

1.Show your thanks to those who gave you the award by linking back to them.
2.Reveal 5 of your top picks and let them know they’ve been nominated by leaving a
comment on their blog.
4.Post the award on your blog.
5.Enjoy the love and support of some wonderful people all over the world!

So, let me start by saying that Vegangela. and her blog rocks my socks off! My entertainment menu for the next couple weeks has her blog written all over it. For a get together this weekend, I'm making this Homemade Vegan Cheese. Then for my hubby's birthday dinner I'm making her Elegant Salt and Pepper Tofu and Avocado Macadamia Pear Salad. Yum, I can't wait!

Vegan MoFo has really introduced me to some wonderful bloggers and people. I'm so happy to be a MoFoer! Here's 5 of my top picks, in no particular order.

andisay0214 -She's been to all the places I've been longing to go and doesn't even live here!

lizlemonnights I love the energy of this blog and enjoy reading her cute stories. She also made me get my butt back in gear and start making my own lattes again. No more subpar service at we know where ;)

dosveganos I must confess that sometimes I go over to this blog just to see pics of those 2 cutie kids :)

lavidavegana I really love her food theme. She uses local ingredients and food she's grown herself.

kitchenoperas All of her recipes are so different using some ingredients I have never used. Her blog inspires me in the kitchen.

Food Matters DVD Give Away Winner

Thank You to everyone who entered! I sure do love giving stuff away, especially when it's something as important as this DVD. I'm thinking about holding a viewing party sometime in the near future.
Without further ado, the winner is Victoria.Wilder!
Please email your full name and adress to craftyearthmama@gmail.com

Have a great weekend everyone!

The Best Ever Vegan Mac n Cheese

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That's right, I called it the best ever!
Everyone thinks they make or know of the best mac n cheese, don't they? But really, this is the best one EVER :) Haha!
Lot's and lot's of trial and error yielded this final product. I've been meaning to type it all out and post it for awhile, but never got around to it. Then, I just recently found it in an e-mail I sent to a friend, so finally here it is.

I've made this many times for veg*ns, carnivores and everyone in between. It's always a hit! This mac freezes very well, so you can make extra and then have it when you want it. I don't make it that often for myself, because pasta and I aren't friends, but when I do have some, I get my fill!

You can even add different things to put your own spin on it. One of my favorite variations is to add sundried tomatoes and spinach.

About 4 meal size servings or 6 as a side dish

16oz of macaroni or penne pasta (I usually use penne. The little tubes holds sauce well and I like the texture)
1c cashews (grind to powder first, unless you're using a high speed blender like vita mix)
1c veggie broth
1/2 a roasted red pepper
2tbl lemon juice
3tbl nutritional yeast
1tsp garlic powder
1tsp onion powder
1tsp smoked paprika
dash cayenne
1/3c canola oil
salt and pepper to taste (I use lot's of black pepper)
about 1/2c pasta cooking liquid

Baked Version:
Cook pasta in salted water until just under done. Drain pasta, but do not rinse. Reserve 1/2c of the cooking liquid and set pasta aside.

In a blender add veggie broth, cashews, roasted red pepper, lemon juice, nutritional yeast, garlic powder, onion powder, smoked paprika and cayenne. Blend until smooth and then slowly drizzle in the oil. Add s and p to taste.

Topping for baking:
bread crumbs (I use whole wheat baguette or rolls and bake until crisp)
1 small clove garlic
pinch salt
1tbl olive oil
Put bread, garlic, salt and oil in food processor and mix until well combined.

Putting it together:
Combine pasta and sauce. If pasta is too dry, add reserved cooking liquid as needed. Pour into oiled baking dish. Top with bread crumb mixture and bake at 450 until browned. I like my top really crunchy, so I brown it under the broiler for a minute right before I remove it from the oven. Keep an eye on it, the broiler can go from brown to burnt quickly!

Before going in the oven

All brown and delicious
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Stove top version:
Make sauce as directed above. Put sauce and pasta into pot and stir on simmer until well combined and desired consistency is achieved. Add pasta cooking liquid as needed.

Make this for your family tonight and they will love you forever!

Green Festival 2011, Oct 29th-30th

The Los Angeles Green Festival is this weekend. Oct 29-30th at the LA convention center.

From the site-

Think of Green Festival® as a walk through a sustainable community. It begins with finding solutions to help make our lives healthier-socially, economically and environmentally. Individuals, business and community leaders come together to discuss critical issues that impact us at home and abroad. Organizations and businesses showcase programs and products that restore the planet and all that inhabit it. Neighbor-to-neighbor connections are formed and skills are shared to empower people to create positive change in the world.
Join us at the nation's premier sustainability event, where you will see the best in green. Enjoy more than 125 renowned authors, leaders and educators; great how-to workshops; cutting-edge films; fun activities for kids; organic beer and wine; delicious vegetarian cuisine and diverse live music. Shop in our unique marketplace of more than 300 eco-friendly businesses-everything from all-natural body care products and organic cotton clothing to Fair Trade gifts and beautiful kitchen tiles made from renewable resources.

Check it out!

Raw Vegan Lasagna- Rawsagna

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This rawsagna is super flavorful! I've made it several times, sometimes adding different veggies I have on hand. I always make a big pan of it, so that I can enjoy it for a couple of days without having to prepare it all again.

about 5 zuchinni
spinach
arugala
marinated mushrooms (I didn't have any ready for this batch, so I made it without)
To prepare zuchinni, slice thinly(use mandolin if you have it).
Sprinkle with salt and let drain while you prep other ingredients.
Squeeze water from zuchinni(I use a salad spinner) and set aside.

After just sitting for a few minutes already the zukes have released alot of water.


Sauce
5 roma tomotoes
2 cloves garlic
1/2c basil leaves
1/4c ev olive oil
1/2 tsp agave or 1 date
salt and pepper to taste
1 green bell pepper diced
Put all ingredients except pepper into food processor and blend until everything is broken down. Mix in pepper by hand.

Cheese
2c cashews (soaked and drained)
juice of 1 small lemon
1tbs nutritional yeast
Put all ingredients in food processor and blend until the consistency of ricotta cheese.


Layer all ingredients in a dish. Zuchinni first, cheese, greens and sauce. Repeat until all ingredients are used. It's best if you let the lasagna sit for awhile after assembly, but you can also enjoy right away!
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Food Matters DVD Give Away

Hubby and I watched Food Matters not too long ago and I'm so glad that we did. Sometimes, I skip these types of documentaries, because they tend to upset me more than anything. The state of our food industry and nutritional health in America can make me crazy!
This documentary is less about the industry and more about people taking charge of their own health and paying attention to what goes into our bodies. It urges us to look at our diets first, when illness arises.
If you haven't already, see it!

Excerpt-

Let thy Food be thy Medicine and thy Medicine be thy Food-Hippocrates. That is the message from the founding father of modern medicine echoed in the controversial new documentary film Food Matters from Producer-Directors James Colquhoun and Laurentine ten Bosch. With nutritionally-depleted foods, chemical additives and our tendency to rely upon pharmaceutical drugs to treat what s wrong with our malnourished bodies, it s no wonder that modern society is getting sicker. Food Matters sets about uncovering the trillion dollar worldwide sickness industry and gives people some scientifically verifiable solutions for curing disease naturally. In what promises to be the most contentious idea put forward, the filmmakers have interviewed several world leaders in nutrition and natural healing who claim that not only are we harming our bodies with improper nutrition, but that the right kind of foods, supplements and detoxification can be used to treat chronic illnesses as fatal as terminally diagnosed cancer.

To enter the Give Away;
Subscribe between Oct 25th and Oct 28th.
or
If you are already a subscriber, leave a comment about why Food Matters to you.
or
Bring a friend to Crafty Earth Mama. Tell them to comment on who sent them, after they subscribe.
or
Add Crafty Earth Mama to your blogroll.

Winner will be announced Friday, Oct 28th!

Pineapple and Basil Slush

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This mornings treat :)

1c frozen pineapple
5 large basil leaves
1/2c water
1/4c ice
optional
splash of apple juice for sweetness

Blend it up and enjoy!
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Tofurkey Experiments

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Sounds like something macabre, but it's just me trying out different tofu turkey recipes :)

I have tried and really enjoyed the store bought tofurkey, made by
Turtle Islands Foods.
I generally don't see a need for a turkey stand in at our Holiday meals, but one year my husband and I decided it was time to give the tofurkey a go. We have always enjoyed the deli slices and the tofurkey was just as good. I added a few things to the gravy it comes with and basted it with a marinade before roasting in the oven with asparagus. Delicious indeed.

This year, I decided to try one of the tofu turkey recipes I had been hearing about. I tried this one, How to Make Tofu Turkey.

The only changes I made was to use a pinot noir that I had on hand and yellow mustard instead of dijon. The marinade in itself is quite good. I will use this for many other things in the future.

Before baking, I stuffed the tofu loaf with a brown and wild rice pilaf. I added toasted almonds, fresh sage, fresh rosemary and chopped dried apricots to the pilaf. Yum!

When it was almost time to take the loaf out, I added my asparagus brushed with some of the marinade. Another yum!

The tofurkey turned out very flavorful, but I'm not sure that I absolutely love the texture. That may have been my fault of not draining the tofu properly or it just may be the texture you get when you blend the tofu and then press it.

I will try this recipe again. Next time I will use a Asian inspired marinade and also I won't blend the tofu before draining. I think I will just break it apart and then press it. I'll let you know how it goes!

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Quick and Easy, Framed Chalkboard

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Step 1- Find or purchase the frame of your choice.
I got this one from IKEA. Can't remember the price, but it was inexpensive.

Step 2- Use chalkboard paint to cover the glass, plastic or cardboard insert that comes with the frame. If you are using a frame without either, you can cut an existing piece of cardboard or other medium down to size. Be sure the type of chalkboard paint you are using will work with what you're painting it on. If not, you may have to use a primer.


Step 3- After 2 coats of the paint dries, insert chalkboard into frame. I used velcro wall hangers to mount on babygirl's wall. I put it pretty low, so that she could sit or stand and draw on it.


Hours of fun for just a couple bucks!

Oven Baked Sweet Potatoes

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I am not a fan of recipes that add a ton of sugar to the already decadent sweet potato. I can't bring myself to messing up one of natures wonderful creations by putting candy on top of them and cooking them to death.

These lightly baked potatoes are allowed to really shine by just adding a touch of seasoning. The olive oil gives a wonderful mouth feel and the smokey paprika marries well with the rich sweetness of the potato.

sweet potatoes, peeled and chopped uniformly
extra virgin olive oil
sea salt and cracked black pepper
smoked paprika

Preheat oven to 350 degrees
Put potatoes on top of foil and drizzle with olive oil.
Add seasonings and toss well.
Tent potatoes by pulling foil up over top and folding.

Bake until fork tender. About 30 minutes.
Enjoy!

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Animal Acres

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Yippee! I finally got to visit Animal Acres. I have been a supporter of theirs for years, but have never gotten the chance to visit. Lorri Houston has created such a beautiful sanctuary for rescued farm animals. At Animal Acres, they are nursed back to health and can live out the rest of their lives in a peaceful environment.
My family and I walked away with such a sense of love and compassion.
As my husband said, visiting Animal Acres is good for your soul.

Go for a visit, volunteer at the sanctuary or donate!
http://animalacres.org/
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Marinated Mushrooms

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3, 8oz packs of mushrooms (I used button and baby bella)
juice of 1/2 lemon
2tsp liquid Aminos
1tbs ev olive oil
pinch of black pepper
1/8 tsp dry thyme
1/4tsp dry rosemary

Slice mushrooms and place in a bowl. Toss with all ingredients.
Lay out on dehydrator racks.

Dehydrate on 115 for 2-4 hrs. Depends on how dehydrated you want them. I like mine around the 4hr mark.
Here they are about 2hrs later

4hrs later=yum. These are one of babygirl's favorite snacks!

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Raw Collard Wraps

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Wraps are my "go to" meal, when I'm high raw and wanting something quick and hearty.
I usually go with my curry collard wraps, but this time I tried something new.

1/2lb carrots
1/2c sunflower seeds
1tsp liquid aminos
1/2tsp onion powder
1 clove garlic
2tbs sundried tomatoes in olive oil (or you can just add 1tbs of evoo)
6 Kalamata olives

Toppings
avocado slices
goddess dressing
*a little Sriracha adds a yummy kick

Put everything except toppings in a food processor and mix until well combined, but leave some texture to it. It should be crumbly, but stick together when mashed.
Put a nice dollop on your collard and add toppings.

Roll up and enjoy!

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Kale Salad with Peanut Dressing

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2tbs chunky peanut butter
juice of 1/2 a lemon
1tbs apple cider vinegar
1/2tsp garlic powder
1/2tsp onion powder
1tsp chili powder
2tsp smoked paprika
2tsp liquid aminos (I use Bragg's)

1/2 bunch of curly kale
1/2c cherry tomatoes

De-stem, wash and drain kale. I like to soak in the sink and then drain on a towel. Here, I have cleaned a couple bunches that I will store in the fridge. That way, I have it ready when I need it.

Mix first 8 ingredients together in a large bowl.

Add in kale and mix thoroughly. I use my hands to get the dressing on every bit and also to give the kale a good massaging. This leaves the kale tender and not so course. You can also let the dressing marinade on the kale.

Toss in your tomatoes and enjoy!
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Berry Almond Smoothie

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A simple and Sweet Treat!

1/2c mixed berries
2c almond milk
1/2tsp maca powder
crushed ice

Blend it up and enjoy!
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