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CREAMY KELP NOODLES

INGREDIENTS

Recipe can be found in my cookbook, RABBIT FOOD

INSTRUCTIONS

Method and additional information can be found on my Youtube Channel!

 

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Beyond meat ‘meat loaf’

INGREDIENTS

1 Lb of Beyond Meat (2 packs, the patties are 1/4 lb each)
1 can (15 oz) Lentils
1 C breadcrumbs
1 Yellow onion, diced small & sautéed
3-6 cloves of garlic, diced small & sautéed
3/4-1 C BBQ sauce or Ketchup
1 Tbs Worcestershire sauce
Salt & Pepper to taste
2 tsp tarragon
2 tsp rosemary
2 tsp sage
2 tsp thyme
1-2 tsp Liquid Smoke

INSTRUCTIONS

1. Further instructions can be found on my Youtube Channel!

 

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BUFFALO HEMPEH MELT

INGREDIENTS

Sourdough bread
Follow your heart provolone
Dill pickles
Hempe
Buffalo sauce from The Mello Cookbook

INSTRUCTIONS

1. Prepare your Hempe according to the instructions for Buffalo Tempeh, found in The Mello Cookbook.

2. Add the buffalo Hempeh, follow your heart cheese and pickles to your sourdough bread.

3. Cook on a panini press or a George Forman grill until the cheese melts.

4. Enjoy with additional buffalo sauce, vegan blue cheese or BBQ sauce!

 

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MEDITERRANEAN BUDDHA BOWLS

CORIANDER ROASTED SWEET POTATOES

INGREDIENTS

5 sweet potatoes, diced
1 tsp ras al hanout
1/2 tsp turmeric
1/8 tsp black pepper
1/2 tsp oregano
1/2 tsp coriander
1/4 tsp pink salt
1 Tbs olive oil

LEMONY CHICKPEAS

INGREDIENTS

2-3 C of chickpeas
1 lemon, zested
kalamata olives
2 Tbs diced parsley, mint & dill

MEDITERRANEAN FORBIDDEN RICE®

INGREDIENTS

1 Tbs olive oil
1 tsp oregano
1/2 tsp coriander
1/2 tsp pink salt
1/4 tsp black pepper
1 yellow onion, diced
2 C of Lotus Foods Forbidden Rice®
1 Tbs minced garlic
1/2 tsp turmeric
1/2 tsp cumin
2 C vegetable broth
2 C water

COCONUT YOGURT TZATZIKI SAUCE

INGREDIENTS

1/2 C mint, minced
1/2 C parsley, minced
1/2 C dill, minced
1 1/2 C coconut yogurt
1/8 tsp black pepper
1/8 tsp turmeric
1 lemon juiced
1 tsp ras al hanout

INSTRUCTIONS

1. Pre-heat your oven to 400 degrees F. Toss your sweet potatoes in the seasoning than lay them out on a Silpat baking mat or parchment paper. Bake for 45-50 minutes.

2. Rinse and sort your rice. Add it to your rice cooker along with the seasonings and spices, broth and water. Allow everything to cook thoroughly, by adding the seasonings while the rice is cooking you are infusing the rice with tons of flavor.

3. While the rice is cooking, combine the ingredients for the tzatziki sauce. Whisk everything together and set it in the fridge to chill while everything else cooks, then check on your potatoes.

4. To prepare the lemony chickpeas, rinse and drain them, zest your lemon, mix in the diced olives, and some of the herbs to taste.

5. Serve everything in a large bowl with fresh lemon, hummus and whatever else you’d like.

 

Chocolate Covered Strawberry Freakshake

INGREDIENTS

6-8 Frozen Bananas
4-6 Frozen Strawberries
1/3 C Chocolate Sauce
Goji Berries
Cacao Nibs
Brownie Crumbles (Can be raw or baked)
 

Chocolate Sauce

1/4 C Maple Syrup
3-4 Tbs Coconut oil
1/4 C Raw Cacao Powder
1/8 tsp Salt
1/8 tsp Vanilla
Water while blending

INSTRUCTIONS

1. Grab half of your frozen bananas & add them to your blender. Drizzle in some chocolate sauce, to preference, & blend on high until super thick & creamy. If you are not using a Vitamix you will need to carefully add almond milk or water during the blending process. Place in a bowl & set in the freezer.


2. Using the other half of your frozen bananas you will now be making the strawberry ice cream. Add 4-6 strawberries, depending on how strong you want the flavor. Blend once again until thick & creamy. Add to a bowl & place in the freezer. 

3. Now you can make your chocolate sauce. Add half of the maple syrup to bowl, the coconut oil, cacao powder, salt, & vanilla. Whip on high with a electric mixer, if the mixture is too thick you may add some water. Taste for sweetness & if need be add the rest of the maple syrup.

4. Take a spoonful & add it to the base of your jar, I like to spread it along the sides as well. 

5. Now grab your ice cream & begin layering, you may add brownies in between. Top with goji berries, cacao nibs, brownie crumbles, & if you'd like more chocolate sauce. Enjoy!

 

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ULTRA CRISPY ROASTED POTATOES

*due to a small mental breakdown/losing my camera here is a temporary picture of something that will actually be in my upcoming book*

INGREDIENTS

4 1/2 pounds red potatoes, rinsed, peeled if desired, cut into chunks

1 Tbs paprika

1 Tbs Adobo

Pink salt to taste

*optional* 2 Tbs Nutritional Yeast


INSTRUCTIONS

1. Adjust oven racks to lower and upper positions and preheat oven to 500°F

2. Place potatoes in a large pot and cover with cold water.

3. Bring to a boil over high heat, reduce to a simmer, and cook until fork tender. Potatoes should show slight resistance. Drain potatoes and transfer to a large bowl.

4. Season with paprika, adobo and pink salt to taste, then toss in a large bowl.  Divide potatoes evenly between 2 baking sheets.

5. Transfer baking sheets to oven and roast until bottoms of potatoes are crisp and golden brown, about 20 minutes total, swapping trays top for bottom and rotating them once halfway through roasting. Toss and bake for an additional 15 minutes or until desired crispness.

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OIL-FREE Vegan meal prep

 

ROASTED VEGGIES OIL-FREE

4 medium whole carrots
1 Large beet
1 Large purple potato
2 Large sweet potatoes
2 C Brussels sprouts cut in half

2 bundles of broccoli (boil the stalks with the veggies above)
1 C red cabbage
2 bell peppers
1 head of purple cauliflower
2 medium zucchini
Salt + Pepper to taste

PUMPKIN SEED & GOJI BERRY SUPER GRAINS SALAD

16 oz Whole Foods 365 organic super grains (rinse thoroughly)
3 Tbs pumpkin seeds
8 C vegetable broth or water (I made stock out of the veggie scraps)
1/4-1/2 C parsley
1/4-1/2 C basil
1/4 C mint
1/2 of one lemon, juiced
1/4 C raisins
1/2-1 C scallions (I used the entire bundle)
1 clove of crushed garlic
3 Tbs goji berries (optional)
2-3 Tbs nutritional yeast
Salt + Pepper to taste

SHROOM, BLOOD ORANGE & BLUEBERRY CHIA PUDDING

Using the base of my chia pudding recipe in Rabbit Food, sweeten with Date Lady syrup and whisk in some Four Sigmatic elixirs to create a SUPER super food breakfast. I personally added 3 tsp of their 'Super Foods Blend'. Use my code rabbitfood10 to save on your next order! Top with walnuts, blueberries, and blood orange.


INSTRUCTIONS

1. For the roasted veggies, preheat oven to 375 degrees F

2.  Bring a pot of water to a boil over high heat. Add in the beet, carrots, broccoli stalks, Brussel sprouts, sweet potatoes.

3. Allow the veggies to cook until fork tender.

4. Drain the veggies and then lightly season to taste. Bake all of the veggies on a silpat mat for a total of 20-30 minutes or to desired doneness.

5. Rinse your super grains, or you may sub for quinoa, than cook them according to the packaging. Once finished cooking, allow the grains to cool almost completely. 

6. Season and add all of the other ingredients. This recipe was for a family of five, three of which eat like barbarians. This recipe may be adjusted or simply cut in half in order to create a proper 6-8 servings.

7. Serve all of the veggies and the super grains/quinoa salad with Field Roast Italian sausage and drizzle with my favorite tahini dressing. Recipe for the Tahini dressing and the Chia pudding can be found in Rabbit Food.

 

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Orange Lavender Pancakes

Ingredients

1 C Bobs Red Mill 1:1 flour
2/3 C vanilla almond milk (or plant milk of choice)
1/4 C sparkling water + 1/4C if the batter is too thick
3 tsp baking powder
2 Tbs coconut sugar
1 tsp lavender paste
1/2 a vanilla bean (optional) or 1 tsp orange zest
1 tsp lavender paste
1/4 C-1/2 C blueberries (optional, I added them for some purpley color)

 

Instructions

1. Mix the dry ingredients and then add the wet. Whisk until incorporated and then add more sparkling water if need be.

2. Mash in the blueberries for color and then cook in a skillet.

3. Enjoy topped with orange marmalade and fresh oranges.

I think my favorite part about these pancakes was that I got to use my cutting board I made. If you'd like to see more of my designs click on the tab mello or check out on my design instagram @gciaramello_designs! xoxo

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This recipe is in honor of my beautiful grandmother Angelina Ciaramello

Bob's Red Mill Gluten-Free Vegan Egg Replacer
http://bit.ly/2FWhQkv

Mama Angies Apple Sheet Cake

INGREDIENTS

FILLING
6 Apples
2 Tbs Arrowroot starch
1 Tbs Cinnamon
1 tsp Allspice

SWEET DOUGH
(2) layers (12X17) pyrex pan

6.5-7 C Flour
1 C Vegan butter or olive oil
4 Tbs Vanilla
2 C Coconut Sugar
6 Egg Replacer or Flax egg

INSTRUCTIONS

1. Preheat oven to 375 F. Spray a 12x17-inch baking pan with baking spray.

2. Put flour into a mixing bowl with the butter. Using a pastry cutter, cut the butter, vanilla and coconut sugar into the flour. Mix until dough is formed. Roll out on flat surface and cut into 2 'sheets'.

3. Slice up all of your apples, coat them in the starch, cinnamon, and allspice. Toss until everything is coated generously.

4. Lay down one of the 'sheets' of dough into the bottom of the pan. Pour in the apple filling and then cover the top with the 2nd 'sheet' of dough. Poke a couple holes in the top layer.

5. Bake at 375 F. for 30 minutes.

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Pesto Cream Sauce 

INGREDIENTS

Modern Table Lentil Rotini pasta
1 C packed with arugula
1/2 C pitted green olives
1/2 C fresh basil
1 C Pasta water
6 cloves sautéed garlic
1/2 C Pinot Grigio
4 oz capers + the juice
400 grams hearts of palm
1/2 C veggie broth +2-3 Tbs

 

INSTRUCTIONS

1. Start by bringing a pot of salted water to a boil.

2. Saute the garlic in 2 Tbs of veggie broth, Pinot Grigio, season with salt and pepper.

3.  To your blender add arugula, pitted green olives, capers, hearts of palm, veggie broth, fresh basil and sautéed garlic. Blend on high until smooth. Taste and adjust seasoning to your liking.

4. Drain your pasta and reserve 1 C to add to your sauce. Turn on your blender and slowly blend the water into the sauce. Taste and adjust seasoning to your liking. You may also add lemon juice to your liking.

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Recipe adapted from Minimalist Baker
https://minimalistbaker.com/best-vegan-gluten-free-mac-n-cheese/

Vegan Parmesan
https://minimalistbaker.com/how-to-make-vegan-parmesan-cheese/

Frontier Co-Op Organic Adobo Seasoning Blend
https://www.frontiercoop.com/frontier-organic-adobo-seasoning-2-86-oz/

Pasta with cheesy, garlic, alfredo sauce

INGREDIENTS

10 oz of Pasta of choice
1 1/2 heads roasted garlic (depending on the size of your garlic head)
1/2 tsp Frontier Co-Op Organic Adobo Seasoning Blend
1/2 an onion chopped & sautéed
5 garlic cloves sautéed
4-6 Tbs low sodium vegetable broth
1 boiled potato, mashed OR 1/2 C of leftover mashed potatoes (optional)
2/3 C raw cashews
1/4-1/2 C Nutritional yeast
5 Tbs white flour OR arrowroot starch
2 cups unsweetened plain plant milk, plus more if needed

 

INSTRUCTIONS

1. Start by preheating your oven to 425 F. Cut the top off of your head of garlic and drizzle with olive oil. Sprinkle with 1/2 tsp of Adobo Seasoning and place in the oven to bake for 40 minutes.

2. In the meantime begin preparing your cheese sauce. In a large skillet sauté your onions and garlic in 4-6 Tbs of low sodium vegetable broth. Cook until light golden brown and then begin whisking in your flour or arrowroot starch and plant milk. I add some plant milk, then the flour or starch and then while I am whisking I pour in the rest of the milk. 

3. Continue whisking and cooking on medium/low heat for 2-3 minutes. Transfer the mixture to a vitamin blender and set aside.

4. Check on your garlic that is roasting in the oven. When you get close to about 25 minutes in you will want to lower the temperature to 400 F. At this point you may begin to bring your pasta water to a boil.

5. Return to your Vitamix or high speed blender and add the cashews, nutritional yeast, potato and blend on high until creamy. Taste and adjust, if you need to add about 2/4 tsp of pink salt.

6. Remove your garlic from the oven and carefully squeeze out the cloves into your blender. If you’d like you may squeeze a bit of lemon juice in as well, only about 1 tsp worth to give it a little zing. Blend on high until smooth.

7. When there is 3 minutes left in the cooking of your pasta feel free to add either peas, corn or broccoli to the water. Once cooking is complete drain all of the contents and be sure to conserve 1/4 of the pasta water (just in case).

8. Combine the creamy, dreamy, cheesy goodness and the pasta, if you would like a thinner sauce you may stir in some of the conserved pasta water. Enjoy with Rawmesan cheese!

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blood orange blueberry pancakes

Ingredients

2 C Oats
1 C Millet flour
2-3 Tbs Baking powder, adjust to your liking
3Tbs-1/4C Sweetener of choice, coconut sugar, maple syrup, coconut nectar
1 C Plant milk
1C Water
1/4 C Blood orange juice (optional)
1 tsp Vanilla or Orange extract
2 Tbs Ground flaxseed
1/4-1/2C Blueberries

Instructions

  1. Add the dry ingredients to your food processor & blend until a flour forms. Carefully pour in your liquids, you want to pour slowly to ensure the batter isn't too thin. You can always add more liquid if you need to.
  2. Add in your blueberries, I pureed mine in order to create the light blue color but you may add them in whole & keep them whole.
  3. Cook in a hot skillet until nice & fluffy. I served mine with some blueberry syrup, which is essentially blueberries brought to a boil & mashed. If you would like for them to be sweet you may stir in maple syrup. 

 

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https://www.sillychillyhotsauce.com/buy-silly-chilly/fresh-mango-sweet-peppers-mild

Use my code RABBITFOOD20 for a discount!

Rainbow Sandwich ft. Silly chillY Mango habanero sauce

INGREDIENTS

Sourdough bread
Cashew mayo (get my recipe in my book, RABBIT FOOD)
Color the cashew mayo with beets and spirulina, you can also use
Kale
Pepperoncini peppers
Cucumber
Sunflower sprouts
Tomato
Lemon
Carrot
Silly Chilly Mango habanero
Cabbage
Fresh dill
Basil

INSTRUCTIONS

  1. If you want the cashew mayo to be purple & pink, add in some beet juice as well as spirulina! Pile your sandwich high with all of the toppings listed above, serve with some silly chilly mango habanero hot sauce.
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Recipe for the eggplant meatballs can be found in my book Rabbit Food!

penne vodka deconstructed

FOR THE SAUCE::

Ingredients

3 (28) oz can of tuttorosso crushed tomatoes
2 Tbs olive oil
8-10 cloves of chopped garlic
1 med or large sliced onion
Pinch of pink himalayan salt
1 Tbs dried oregano
1 Tbs dried parsley
1 Tbs dried basil
A generous splash of red wine (I eye ball it but id say 1/3-1/2 C)
1/2-1C fresh basil
3-4 Bay leaves

Instructions

1. Add 2 Tbs of olive oil to a large pot. Toss in your your finely chopped garlic and your onions, I personally slice mine very thin. Saute until fragrant and transparent on medium/low heat.

2. Add in your 1Tbs of oregano, parsley, basil and (optional) crushed red pepper. Season with salt and pepper.

3. Lower the gas and begin to pour in the crushed tomatoes. (Always be sure to wipe the top of your cans with a damp towel prior to opening them!) Allow the liquid to come to a boil and then add in your red wine, fresh herbs and bay leaves.

4. Reduce the gas to low heat and allow the sauce to cook on low for 4-6 hours. Be sure to leave the lid on but slightly tilted. (I hope that makes sense)

CASHEW RICOTTA CHEESE::

Ingredients

2 C raw cashews that soaked overnight
1 C unsweetened unflavored almond milk
3 Tbs fresh lemon or lime juice
4 Tbsp nutritional yeast
5 garlic cloves
2 tsp onion powder
2 tsp basil
1-2 tsp crushed red pepper (optional)
1/3 C fresh parsley (optional)
1/3 C fresh basil (optional)
5 sun dried tomatoes (optional)
Pink Himalayan salt to taste
1 tsp veggie pepper seasoning

Instructions

1. Blend in a high speed blender until smooth

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Love cakes 

INGREDIENTS

CASHEW STRAWBERRY CREAM
2 C cashews soaked 8-12+ hours
2 C water
1 wedge of beetroot
4 fresh strawberries
1 tsp vanilla or 1 vanilla bean
3 Tbs maple syrup or coconut nectar (optional)

SIMPLE CHOCOLATE SAUCE
2 Tbs cacao
2-3 Tbs maple syrup or coconut nectar
2 Tbs of hot water to thin

INSTRUCTIONS

1. To your high speed blender, add 2 C of soaked cashews & 2 C of water. Blend on high, add more water according to your blenders capabilities. Set aside 1 C worth of this mixture, you can use this at a later time, make a dressing, go wild.

2. Add  the wedge of beet, fresh strawberries, vanilla, and sweetener (if you are using any, I personally don't). Blend again until a rich pink color develops. If you want the strawberry flavor to be more prominent then add some more! If you want the color to be more pink, then add more beet.

3.  For the chocolate sauce, add everything to a bowl & whisk together. If you need to add more cocoa, add more, if the mixture is too thick then dilute it a bit with more hot water. Adjust sweetening to taste.

Recipe for the pancakes themselves is in my cookbook, RABBIT FOOD which can be purchased in my shop!

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raw fiesta burger 

NGREDIENTS

RAW FIESTA BURGER
1 1/2 C sun-dried tomatoes, soaked 4+ hours
1 L red bell pepper
1/4-1/2 C mushrooms
1 tbsp olive oil
2 tsp paprika
2 tsp chipotle powder
1/2 C carrots
1/2 C walnuts
1/4 C red onion
2 garlic cloves
Palm full of fresh basil
Palm full of fresh parsley
2-3 tbsp flax seed

TOPPINGS
Shaved Carrots
Purple Potato
Sweet Peas
Tomato
Kale
Dill Ranch Dressing (recipe in my book RABBIT FOOD)
Treeline herb-garlic cheese
1 Perfectly Ripe Avocado

 

INSTRUCTIONS

  1. Blend all of the ingredients for the burger ’meat’ until the consistency is crumbly.
  2. Form into patties and dehydrate for 4-5 hours at 115 degrees, or until they reach your desired consistency. These can also be eaten straight away, without dehydration.

If you are like me then you know that avocado is good with pretty much everything. You live for it, eat it daily & never think twice about paying extra for it at Chipotle. That is why you need a RAW FIESTA BURGER in your life. No, avocado may not be the most practical vessel to hold your burger & toppings, yes, it may be messy, but it is delicious! This is a great way to substitute bread & add some creamy goodness to your meal. Be prepared to get your hands dirty & dig in!

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THE ultimate vegan Big Mac

Ingredients

1 yellow onion diced small
1 red onion diced small
2 Tbs avocado oil
6-8 garlic cloves
2 C Oats
2 Tbs mild harissa
1 Tbs Annies homegrown worcestershire sauce
1 tsp veggie pepper seasoning
1/2 C sundried tomatoes (rehydrated in water)
2 Tbs cashew butter
1 can of black beans
1-2 Tbs hot sauce

Instructions

1. Pan fry the onions and garlic in 2 Tbs of avocado oil until transparent, fragrant and caramelized. Season with salt and pepper to taste, place in a bowl and set aside.

2. In a food processor puree the rinsed and drained black beans, sun-dried tomatoes (removed from the oil, or water) cashew butter, mild harissa, worcestershire, veggie pepper seasoning, and 1/2 C worth of oats. When the mixture is combined and smooth add it to the same bowl with the onions and garlic.

3. To that same bowl add in the remainder of the oats and begin to combine the mixture with your hands. Taste and see if more salt and pepper is needed. Refrigerate the mixture for 1 hour.

4. Form 5-6 patties and pan fry them in a small amount of avocado oil. This should take about 5 minutes on each side, covering with a lid on the second side to ensure the patties cook through a bit. You want the outside to have a little bit of a crisp.

5. (Optional) Bake at 350 F. for 10 minutes, flipping in between. You may bake these longer but I liked that they still had a softness to them.

6. Serve on engine 2 buns with thousand island +1 additional Tbs of hot sauce, lettuce, tomato, day cheddar cheese slices, & onion

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rainbow sandwich

Ingredients

Romaine
Spinach
Arugula
Tomato
Shredded carrots
Beets
Yellow squash
Zuchinni
Daiya cheddar cheese
Follow your heart mayo or raw vegan mayo from my book, Rabbit Food
Whole grain
Jalepenos
Harissa

Instructions

1. Pile your sandwich as high as you can and enjoy!

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Creamy polenta

Ingredients

6 cups of water or low sodium vegetable broth
1 3/4 C organic polenta
2 tablespoons unsalted butter (optional)
Salt to taste

Instructions

1. Bring 6 cups of water or broth to a boil in pan. Add in salt to taste and begin to whisk in the cornmeal. Once the mixture has come to a boil reduce the heat to low and cook until the mixture thickens, stirring occasionally. The cornmeal should be soft and tender. And this should take about 30-50 minutes, depending on the type of polenta you are using. Stir in butter (optional)

2. Serve with tomato sauce, I personally reheated leftover sauce from my previous dinner and I added parboiled potatoes as well as zucchini to it. Heat everything until the sauce is warm and the zucchini is tender.

3. I also opted to not use butter and instead I added sliced avocado to mine for some healthy fats.I then drizzled on some habanero hot sauce to taste because I like some spice in my life.
 

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BiscottI & Chocolate molasses sauce

Ingredients

2 C organic all purpose flour or whole grain flour
1 1/2 tsp baking powder
2/4 C coconut sugar
1/2 C unsalted earth balance butter
1 tsp grated lemon or orange zest
1/4 tsp pink salt
2 egg replacers, or 2 flax eggs
3/4 C almonds, hazelnuts or pistachios, chopped
1/3 C dried cranberries
1/3 C dried blueberries, currants, dates or raisins

Instructions

  1. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or silpat baking mat
  2. Create your flax egg or mix your egg replacer & set aside for about 10 minutes.
  3. Whisk the flour & baking powder in a medium bowl. Using a mixer or hand mixer, beat the sugar, butter, lemon zest, & salt in a large bowl to blend. 
  4. Add the flour mixture and beat just until blended, then add the flax egg, or egg replacer. Stir in the nuts & dried fruit of choice.
  5. Form the dough into a 13-inch long, 3-inch wide log on the baking sheet. Bake until light golden, about 40 minutes. Then allow them to cool for 30 minutes.
  6. Place the log on a cutting board. Using a sharp serrated knife, cut the log on a diagonal into slices.
  7. Arrange the biscotti, cut side down, on the same baking sheet. Bake until they are golden, about 10 minutes then transfer the biscotti to a rack & cool completely.
  8. These can be made ahead & stored in an airtight container up to 4 days. You can also wrap them in foil & freeze in resealable plastic bags up to 3 weeks. 
  9. For the chocolate molasses sauce whisk together cocoa, molasses & a small splash of hot water. Drizzle over the biscotti & enjoy.

*For this recipe you can use Bobs Red Mill Gluten Free Egg Replacer

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Almond crescent cookies

 

Ingredients

1 C Unsalted earth balance butter, softened
3/4 C Powdered sugar
2 tsp Almond extract
1/2 C Ground walnuts
1/2 C Ground almonds
2 C Flour
1tsp orange or lemon zest (optional)

Instructions

1. Preheat the oven to 325 degrees. F.

2. Whip the butter and sugar until light and fluffy

3. Add your almond extract plus the flour and mix

4. Add the nuts and mix it in with your hands, then begin to form tsp sized balls

5. Roll into little “worm” like shapes and form it into a crescentish shape

6. Place on a baking sheet, and bake for about 13-15 minutes

7. Dust lightly with powdered sugar to serve

Chickpea salad with truffle mayo

Ingredients

1 15 oz Can of Chickpeas, drained & rinsed
1/4 of a Red Onion, minced
2 Celery Stalks, chopped
1 Dill Pickle (optional)
Fresh Dill to taste
Salt & Pepper to taste
2TBS Truffle Oil
1/4 C Vegan Mayo, store bought or homemade
1 Clove of Garlic (optional)
Radishes
Avocado
Balsamic (optional)
Romaine Lettuce
 

Instructions

1. Begin by adding your drained & rinsed chickpeas to your food processor. Add in salt & pepper to taste, fresh dill, garlic & 1 dill pickle spear. Pulse until crumbled, but not smooth, you do not want this mixture to be creamy. Pour into a mixing bowl & set aside.

2. In a small bowl add in about 1/4 C of vegan mayo, begin to carefully whisk in truffle oil, 1 Tbs at a time. Taste & adjust seasoning. Add the truffle mayo to your chickpea crumble 1 Tbs at a time, if you like creamier chickpea salad then you may add more mayo. The leftovers can be stored in the fridge & used on sandwiches up to 5 days.

3. Now you can add your veggies into your mixture. I personally love celery, red onion & sometimes carrots. Stir everything together until well combined, then you can begin building your sandwich.

4. Using bread of choice begin adding on romaine lettuce, chickpea salad, radishes, avocado & lightly drizzle with balsamic vinaigrette. Enjoy!

Chickpea salad is easily one of my go to's when it comes to BBQ's & side dishes, but throw it onto a sandwich & you've got a whole new delicious combo! This is a great salad that can be eaten in place of tuna salad or chicken salad & you can add whatever other veggies, raisins, nuts or herbs you desire. I personally was craving truffle when I constructed this recipe & I am so happy I gave it a go! You can eat this chickpea salad with crackers, carrot & celery sticks, as a side or in a wrap, its a super versatile dish & I hope you guys love this variation of it.

Blackberry pancakes 

Ingredients

1-1.5 C Oats
1/4 C Frozen Blackberries
1 Ripe Banana
2 (1/4) tsp Baking Powder
1Tbs Maple Syrup
1Tbs Coconut Flour
1/4 C Chocolate Chips
1/4-1/2 C Water

 

Instructions

1. Blend everything but the chocolate chips until smooth, then stir in chocolate chips.

2. Add some coconut oil to a hot griddle, allow it to melt.

3.  Add dollops of your pretty purple pancake batter. Cook until bubbles form & then flip. Serve with maple syrup, and blackberry preserves. 

These lavender colored pancakes are so enchanting, so light and perfect for a Saturday morning. I always look forward to lazy Saturday mornings where I can tip toe around the house in my slippers and robe, drink endless cups of tea and catch up on things from the busy week. I think my favorite part about these pancakes was that I got to use my new cutting board I recently made. If you'd like to see more of my designs click on the tab mello or check out on my design instagram @gciaramello_designs! xoxo

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This is a recipe from Clarisa Ponce de Leon & I added my own touch to it, but I still wanted to share it with all of you!

http://www.onegreenplanet.org/vegan-recipe/panettone-milanese-sweet-bread/

Panettone

Ingredients

3-4 C organic flour
3 Tbs earth balance butter, softened
3 packs or 2 Tbs active dry yeast
1/3-1/2 C organic coconut sugar
1 1/2 C plant milk of choice
2 egg replacer or 2 flax eggs
1 Tbs maple syrup, coconut nectar, or honey (yes I use honey)
1/4 tsp pink salt
1/2-1 Tbs orange extract (adjust to taste)
2 tsp almond extract
Zest of 1 organic lemon
1/2 tsp turmeric
1/8 tsp black pepper, to activate the turmeric
/2 C super foods trail mix
1/2 C slivered almonds
1/4 C raisins
1/4 C dates
1/4 C candied orange peel or candied ginger
1/4 C dried cranberries

Instructions

1. In 1 small bowl, mix the active dry yeast with 1/4 C of warm water & 2 tsp of coconut sugar. Let it sit for 10 minutes. It will become bubbly and triple in size.

2. In a 2nd small bowl prepare the your vegan egg. Let it sit for 10 minutes.

3. In 3rd small bowl, place the nuts & fruits & sprinkle 1 tablespoon of flour. Toss it with a spoon until all fruit & nuts are well coated. Set aside.

4. Using a stand mixer with the hook attachment, mix 3 C of the flour, sugar, turmeric, & softened earth balance butter.

5. Add the vegan eggs, orange & almond extracts, & lemon zest. Mix some more. Then add the yeast & maple syrup (or whatever you choose) & keep mixing until well integrated.

6. Warm the milk until it feels safe to touch, not too hot or it will kill the yeast. Add it slowly to the mix, while the mixer is running.

7. Keep mixing for 10 minutes. Meanwhile, prepare a bowl by spraying it with non-sticking spray oil, or greasing it with a paper towel & a little bit of coconut oil. The dough will rest & double in size, & greasing the boil will make it easier to take out. The dough should be sticky, but if it feels too sticky add 1/4 cup of flour. (I personally had to add an additional cup but please judge by your specific batter!)

8. Preheat oven to 350°F. On a floured surface, knead the dough for a few minutes. Do not add too much flour, it should remain fairly sticky. The transfer the dough to the prepared bowl & cover it with a tea towel. Let it rest in a warm place for 1-2 hours, or until double in size.

9. Once it has doubled in size, take it out of the bowl, and place it on a floured surface. Add the nuts & fruit & knead until well integrated.

10. Take the dough & place it in the panettone paper mold. Cover it with a tea towel & let it rest for 1/2 hour on top of the warm oven so it re-rises.

11. Before putting the panettone in the oven, brush the top with maple syrup or honey. Bake for 40-45 minutes.

12. Let it cool completely before serving. Garnish with lots of fresh fruit, nuts & powdered sugar.

Watermelon & Herbs juice

Ingredients

1 Medium Watermelon
3 Large Sprigs of Fresh Mint
1C Fresh Basil
1 Bundle of Celery
2C Coconut water (optional)
Lime (optional)
 

Instructions

1. Slice up your watermelon & celery to prepare for juicing

2. Run the ingredients through your juicer & serve cold or with watermelon ice cubes.
 

 

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https://www.vivolife.co.uk/products/maca
https://www.planetprotein.com/products/cocoa-peanut-butter-crunch-monthly-supply
https://livelovegranola.com/collections/granola/products/toasted-oats
https://www.jemorganics.com/products/cinnamon-red-maca-almond-butter?variant=14986852355

VIVOLIFE:
https://www.vivolife.co.uk
» Use Rabbitfood10 to receive a discount on Vivolife products!

Nut Butter, Maca, Blackberry FREAKSHAKES

INGREDIENTS

BLACKBERRY NICE CREAM
2 Frozen sliced bananas, slice pieces before freezing
1 C frozen blackberries
2 Tbs coconut nectar
1/2 C nut milk for blending

BANANA MACA NICE CREAM
2 Frozen sliced bananas, slice pieces before freezing
1 tsp Vivolife maca powder
2 Tbs Jem Organics cinnamon, maca sprouted almond butter
1/2 C nut milk for blending

TOPPINGS/LAYERING
Planet Protein peanut butter bar
Live Love Granola (or granola of choice)
Cinnamon (optional)
Pumpkin seeds
Jem Organics cinnamon, maca sprouted almond butter
Cacao nibs


INSTRUCTIONS

  1. To your high speed blender or food processor add 2 frozen sliced bananas, & 1 tsp of Vivolife. Begin blending, slowly pour in the nut milk based on what your blender can handle. Add more if needed. Pour into a bowl & swirl in some nut butter of choice. I personally use Jem Organics cinnamon, maca sprouted almond butter.
  2. Repeat this process using the ingredients for the Blackberry nice cream. We make the banana Maca one first to avoid mixing any purple in!
  3. Once you have both 'Nice' creams begin layering In your jar! I like to start with a layer of granola, but you can do whatever makes you happy!
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This is a recipe from Clarisa Ponce de Leon & I added my own touch to it, but I still wanted to share it with all of you!

http://www.onegreenplanet.org/vegan-recipe/panettone-milanese-sweet-bread/

Green Veggie Sandwich

Ingredients

3-4 C organic flour
3 Tbs earth balance butter, softened
3 packs or 2 Tbs active dry yeast
1/3-1/2 C organic coconut sugar
1 1/2 C plant milk of choice
2 egg replacer or 2 flax eggs
1 Tbs maple syrup, coconut nectar, or honey (yes I use honey)
1/4 tsp pink salt
1/2-1 Tbs orange extract (adjust to taste)
2 tsp almond extract
Zest of 1 organic lemon
1/2 tsp turmeric
1/8 tsp black pepper, to activate the turmeric
/2 C super foods trail mix
1/2 C slivered almonds
1/4 C raisins
1/4 C dates
1/4 C candied orange peel or candied ginger
1/4 C dried cranberries

Instructions

1. In 1 small bowl, mix the active dry yeast with 1/4 C of warm water & 2 tsp of coconut sugar. Let it sit for 10 minutes. It will become bubbly and triple in size.

2. In a 2nd small bowl prepare the your vegan egg. Let it sit for 10 minutes.

3. In 3rd small bowl, place the nuts & fruits & sprinkle 1 tablespoon of flour. Toss it with a spoon until all fruit & nuts are well coated. Set aside.

4. Using a stand mixer with the hook attachment, mix 3 C of the flour, sugar, turmeric, & softened earth balance butter.

5. Add the vegan eggs, orange & almond extracts, & lemon zest. Mix some more. Then add the yeast & maple syrup (or whatever you choose) & keep mixing until well integrated.

6. Warm the milk until it feels safe to touch, not too hot or it will kill the yeast. Add it slowly to the mix, while the mixer is running.

7. Keep mixing for 10 minutes. Meanwhile, prepare a bowl by spraying it with non-sticking spray oil, or greasing it with a paper towel & a little bit of coconut oil. The dough will rest & double in size, & greasing the boil will make it easier to take out. The dough should be sticky, but if it feels too sticky add 1/4 cup of flour. (I personally had to add an additional cup but please judge by your specific batter!)

8. Preheat oven to 350°F. On a floured surface, knead the dough for a few minutes. Do not add too much flour, it should remain fairly sticky. The transfer the dough to the prepared bowl & cover it with a tea towel. Let it rest in a warm place for 1-2 hours, or until double in size.

9. Once it has doubled in size, take it out of the bowl, and place it on a floured surface. Add the nuts & fruit & knead until well integrated.

10. Take the dough & place it in the panettone paper mold. Cover it with a tea towel & let it rest for 1/2 hour on top of the warm oven so it re-rises.

11. Before putting the panettone in the oven, brush the top with maple syrup or honey. Bake for 40-45 minutes.

12. Let it cool completely before serving. Garnish with lots of fresh fruit, nuts & powdered sugar.

IMG_7962.JPG

RAW VEGAN CARROT CAKE

CINNAMON CREAM CHEESE FROSTING

INGREDIENTS

2 C cashews soaked for 12 hours
1/2 C cashew milk
2 tsp vanilla paste
Juice of one lemon
1 Tbs orange zest
1/8-1/4 C honey or agave 
1/8 tsp pink Himalayan salt
1/3 C raw coconut oil
1 Tbs cinnamon 
1/8 tsp ground ginger

CARROT CAKE

INGREDIENTS

8-10 dates
1/4-1/2 C water
1 C walnuts
1 C coconut flour
1-2 Tbs cinnamon
1/2 C shredded coconut
1 thumb of fresh ginger, grated
1 tsp pink Himalayan salt
1/4 C coconut oil 
2 cups grated carrots
1 Tbs orange zest
4-5 tbs orange juice
2 Tbs maple syrup 

INSTRUCTIONS

1. For the frosting, start by blending all the ingredients listed in your high speed blender & set aside.

2. To make the cake part, blend in your food processor until well incorporated and crumbly.

3. Press into 2 lightly oiled 6" cake tins. Place in a dehydrator for 8-12 hours on 125 degrees. Serve with cinnamon cream cheese frosting!

If you don’t have a dehydrator you can skip this step and refrigerate for an hour.

 

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Buffalo tempeh 

Ingredients

3 8oz packs of tempeh
2 C Franks Red Hot
2 C Unsweetened Plant Milk
2 Tbs Frontier Co-Op Organic Adobo Seasoning Blend

Instructions

  1. To remove bitterness from the tempeh, bring a saucepan filled with 1 inch of water to a low boil over medium heat. Steam tempeh for a total of 10, flipping once at the halfway point.
  2. Rinse, pat dry, and slice the tempeh in half lengthwise then cutting into small triangles. The smaller the pieces, the better they can soak up the marinade. Set aside while you create your marinade.
  3. Mix marinade by adding Franks Red Hot as well as Plant milk to a bowl. Whisk together until incorporated. Add in your seasoning, and adjust to your liking.
  4. Add the sliced tempeh to the marinade and toss to coat. Then cover and refrigerate for at least 3 hours, but this works best if you marinade overnight. 24 hours definitely  infuses the most flavor!
  5. While marinating, toss/stir occasionally to ensure even coating. (Just before baking, drizzle with additional sauce)
  6. Once marinated, preheat oven to 375 F. and line a baking sheet with parchment paper or a silpat mat. Add tempeh and reserve any leftover marinade to brush/coat the tempeh once baked.
  7. Bake for 30 minutes. Remove from oven and brush/coat with any remaining marinade.
  8. Serve with buffalo mayo, and enjoy as a sandwich, buddha bowl or just as is! (Recipe for the buffalo mayo was simply my mayo recipe from my book, Rabbit Food, mixed with 2 Tbs of the left over marinade.
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Do you ever experience food cravings that seem to resonate deep within your soul? I do, quite often actually, & sometimes they’ll even wake me up in the night. Often times my soul craves warmth, comfort, & a little of heat. When I am yearning for depth & comfort I do not reach for fried foods, I reach for soul foods & that is exactly what this dish is meant to be. Gianna’s Ramen is what I imagine would be a cross between an asian soup & a “chicken” soup. Spicy, cozy, soothing, heartwarming, deep, powerful & comforting, Gianna’s Ramen is the comfort food you need in your life…like yesterday.

Forbidden Rice Soup

Ingredients

1 L yellow onion diced small
6-8 garlic cloves
1 L thumb of ginger
2 Tbs sesame oil (I used spicy sesame oil)
1 entire head of Celery chopped small
4 L carrots chopped small
1 L head of Savoy cabbage
1 Tbs mellow white miso
1 Tbs Korean Chile flakes
2 pureed red belle peppers
2-4 Tbs liquid aminos (or soy sauce)
12-18 C water

Instructions

  1. Puree the garlic & the ginger. Add to a hot skillet with 2 Tbs of sesame oil, 1/4 tsp pink salt, 1/4 tsp black pepper. Saute until garlic is fragrant. Add in the carrots & the celery.
  2.  Add in your chopped Savoy cabbage, 1 Tbs of mellow white miso, 1 Tbs of Korean Chile flakes, 2 pureed belle peppers, 2-4 Tbs liquid aminos.
  3. Mix everything & then cover with water, I personally was using a massive pot & I added between 12-18 C but you want to be sure the vegetables are submerged & that there is enough liquid in the pot. You may use vegetable broth but the beauty of this soup is the broth that forms from cooking for a long time.
  4. Let everything come to a boil, then reduce to simmer. Cook for 4-6 hours if using water, with the lid tilted.
  5. Serve with black forbidden rice noodles, fresh lemon, liquid aminos, pickled jalapeños, kimchi & more Korean Chile flakes
cashew_butter4.jpg

VIVOLIFE:
https://www.vivolife.co.uk
» Use Rabbitfood10 to receive a discount on Vivolife products!

Cinnamon Maca Cashew Butter

INGREDIENTS

3 cup raw cashews
1 tsp vanilla bean powder
1/4 coconut sugar or coconut nectar
2 tsp melted coconut oil (optional, but adds to the "drippiness" factor)
6 tsp cinnamon *
2-3 tsp ground star anise *
6 tsp Vivolife maca
1/4 tsp sea salt

*Both of these can be optional or substituted with 3-4 tsp Chinese 5 spice 



INSTRUCTIONS

1. In a high-powered blender, combine all of the ingredients above except for the maca and blend until creamy. You will likely need to scrape the sides occasionally. If you are using a Vitamix, you can use your tamper to assist with the blending.

2. Once the mixture is creamy, add the maca powder and blend until incorporated. This will thicken the butter slightly and if you prefer it to be more creamy then you may add in a bit more melted coconut oil.

3. Store in an air-tight container in a cool, dry place but not in the refrigerator! Enjoy! 

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Panettone

Ingredients

3-4 C organic flour
3 Tbs earth balance butter, softened
3 packs or 2 Tbs active dry yeast
1/3-1/2 C organic coconut sugar
1 1/2 C plant milk of choice
2 egg replacer or 2 flax eggs
1 Tbs maple syrup, coconut nectar, or honey (yes I use honey)
1/4 tsp pink salt
1/2-1 Tbs orange extract (adjust to taste)
2 tsp almond extract
Zest of 1 organic lemon
1/2 tsp turmeric
1/8 tsp black pepper, to activate the turmeric
/2 C super foods trail mix
1/2 C slivered almonds
1/4 C raisins
1/4 C dates
1/4 C candied orange peel or candied ginger
1/4 C dried cranberries

Instructions

1. In 1 small bowl, mix the active dry yeast with 1/4 C of warm water & 2 tsp of coconut sugar. Let it sit for 10 minutes. It will become bubbly and triple in size.

2. In a 2nd small bowl prepare the your vegan egg. Let it sit for 10 minutes.

3. In 3rd small bowl, place the nuts & fruits & sprinkle 1 tablespoon of flour. Toss it with a spoon until all fruit & nuts are well coated. Set aside.

4. Using a stand mixer with the hook attachment, mix 3 C of the flour, sugar, turmeric, & softened earth balance butter.

5. Add the vegan eggs, orange & almond extracts, & lemon zest. Mix some more. Then add the yeast & maple syrup (or whatever you choose) & keep mixing until well integrated.

6. Warm the milk until it feels safe to touch, not too hot or it will kill the yeast. Add it slowly to the mix, while the mixer is running.

7. Keep mixing for 10 minutes. Meanwhile, prepare a bowl by spraying it with non-sticking spray oil, or greasing it with a paper towel & a little bit of coconut oil. The dough will rest & double in size, & greasing the boil will make it easier to take out. The dough should be sticky, but if it feels too sticky add 1/4 cup of flour. (I personally had to add an additional cup but please judge by your specific batter!)

8. Preheat oven to 350°F. On a floured surface, knead the dough for a few minutes. Do not add too much flour, it should remain fairly sticky. The transfer the dough to the prepared bowl & cover it with a tea towel. Let it rest in a warm place for 1-2 hours, or until double in size.

9. Once it has doubled in size, take it out of the bowl, and place it on a floured surface. Add the nuts & fruit & knead until well integrated.

10. Take the dough & place it in the panettone paper mold. Cover it with a tea towel & let it rest for 1/2 hour on top of the warm oven so it re-rises.

11. Before putting the panettone in the oven, brush the top with maple syrup or honey. Bake for 40-45 minutes.

12. Let it cool completely before serving. Garnish with lots of fresh fruit, nuts & powdered sugar.