Category Archives: Recipes

Nora Kuby Photography for VegNews

Anyone who knows me knows that I am my own toughest critic, so when I say that you don’t need to tell me it’s been an embarrassingly long time since I last Pride & Vegudiced, I mean it. In Jane Austen’s own words, “Oh! do not attack me with your watch. A watch is always too fast or too slow. I cannot be dictated to by a watch.” :)

No, but seriously, my life’s been a bit of a roller coaster since last June. I’ve experienced a few hard knocks in my personal life (but have lived to tell the tale and would like to believe I am stronger for all of it!); I left my wonderful job at DrWeil.com to return to school at ASU to take pre-med classes with the possible goal of becoming a nutritionist, naturopath, or integrative doctor myself (I want to be just like Dr. Weil, but less hairy and more vegan!); I finally left my parents’ house and moved in with my good friend Allison near campus; and, in December, I began working at my favorite restaurant (literally, my favorite restaurant in the entire world, and, as an English minor, I never misuse the word “literally”…), Pomegranate Café. It’s organic, almost entirely vegan, and so gosh darn lovely that it deserves its own post, so you can look forward to that!

Some other things I’ve been up to since we last spoke include getting a haircut I severely regret; dressing up as Hermione and waiting 20 hours in line with my sister and good friends, Laura and Bear (dressed as Dobby, Bellatrix, and Luna, respectively) for the premiere of Harry Potter and the Deathly Hallows: Part 2, where I simultaneously experienced unadulterated joy, communal paroxysms of grief, and the end of my childhood; meeting my hero, vegan author and inspirational speaker, Colleen Patrick-Goudreau of Compassionate Cooks, when she came to speak at ASU (thanks to my mom’s event planning); playing lots and lots of soccer; finally upgrading to an iPhone 4S from my sad, sad EnV2 (a.k.a. the glorified calculator); shooting my first wedding (for my beautiful friend Lindsay!); completing the giant, full-spread, 700+ clue Thanksgiving crossword almost on my own; spending ten days in Jamaica with my dad’s side of the family; and not caring about the Super Bowl for the 24th time in my life.

Also since we last spoke, both my mom and little sister have joined the vegan wolf pack! (My sister actually revealed to me that she was going vegan by adapting the famous “wolf pack” speech from The Hangover to refer to her joining my vegan wolf pack  - it was hilarious and I will have to post the full transcript at some point…) Having two of the people I love most in this world adopt the same joyful lifestyle that has shaped me into the person I am today is extremely gratifying; it also taught me that leading by example can be more powerful than vegangelizing. I love that they came to veganism on their own once I stepped down from my vegan soapbox. I’m so proud of them!

As cute as my mom and sister are, I know you’re all here for the food porn. I’m happy to inform you that, despite not blogging for eight months, I haven’t quite abandoned food photography. In fact, quite the contrary: I’ve become a recipe photographer for everyone’s favorite vegan publication, VegNews Magazine! I’m currently working on my fifth assignment for the magazine, which will appear in this year’s May-June issue, but I thought I’d share my first four published photos with you all, just in case you’re not all avid VegNews subscribers!

My first (and I must say, favorite) published photo was Robin Robertson’s Thai Lettuce Bites in the July-August 2011 issue. The flavors and colors were poppin’…

Next up, Gena Hamshaw’s Vanilla Almond Milk, featured in the September-October 2011 issue. This vegan’s made plenty of almond milk in her day (I actually own a black and white shirt that says, “Got nut milk?”), but this recipe was quite possibly the best.

For the November-December 2011 Holiday Issue, I whipped up another Robin Robertson creation: Classic Fry Bread (click for the recipe!).

Finally, the most recent (March-April 2012) issue of VegNews features my photo of Allison Rivers Samson’s Fresh Mushroom Ceviche:

That’s all I’ve got for now, folks. Thanks for sticking with Pride & Vegudice despite my extended absence – I will try to post at least once a month from this point forward, especially once I get my greedy little hands on the imminent Canon 5D Mark III. If that doesn’t motivate me to photograph everything in sight (including food), I don’t know what will!

Cheesy Kale Chips

I contemplated calling them “Cheezy” Kale Chips, but I’m so sick of putting names of vegan things into quotations! Anyone else? It’s still REAL food! Yes, cheese generally refers to a substance made from cow’s milk, but it can also be made out of nut milk, or – in this case – blended cashews. So there! “Cheeze” and “mylk” are two words you’ll never hear come out of this vegan’s mouth. Let’s reclaim the language! :)

I had a nice, big bag of raw cashews generously sent to me by Oh! Nuts and I thought a batch (or two) of my favorite raw snack would be the perfect way to make my way through them. I was right, as usual.

There are various renditions of this recipe floating around the internet, but here’s my super cheesy (a.k.a. super noochy) take on it!

Cheesy Kale Chips
(Makes: It doesn’t matter because you’ll eat them all in one day anyways)

1 bunch curly kale
1 cup cashews (soaked for a couple hours)
1 red bell pepper, deseeded
Juice of half a lemon (2 tablespoons)
1/2 cup nutritional yeast
1 teaspoon sea salt (or to taste)

Remove the toughest parts of the kale stems (save them for a green smoothie, green juice, or add them to a stir-fry!), and tear the leaves into bite-size pieces.

Whenever I’m working with leafy greens – especially for this recipe, where I want the pieces of kale to be as dry as possible so that the coating will stick as well as possible – I find it easier to cut or rip up the leaves first, and wash them afterward by submerging them in a bowl of water. Then I swish them around with my hands a little so any debris can float to the top, drain them, and dry them in a salad spinner!

Place kale pieces in a large bowl (you want enough room so that you can mix the coating in later without having to deal with leaves falling out of the bowl!)

To make the cheesy coating: combine soaked cashews, bell pepper, lemon juice, nutritional yeast (nooch), and sea salt in a blender or food processor (a high-speed blender like the Vitamix is best), and run for a minute or two until smooth.

Add the cheesy coating to your bowl of kale and massage it in with your hands. Don’t worry too much about uneven distribution, as the big globs taste delicious in the final product!

For raw kale chips (my method of choice, as they will retain the nutrients and enzymes of all the healthful ingredients!): place on dehydrator screens and dehydrate at 115 degrees until crispy. The time will vary, but make sure ALL the moisture is gone and they are genuinely crunchy.

Alternatively (if you don’t have a dehydrator), spread kale pieces on parchment paper on baking trays, and bake at 200 degrees until crispy, about 45 minutes (but again, all that matters is that they MUST be crunchy).

Once you’ve tried the basic recipe, feel free to spice things up – literally! Sprinkle some cayenne into the coating mixture for a nice kick, or add some garlic or onion powder, cumin, or dill!

The Maple

Is an outrageously decadent – almost to the point of incivility – brunch sandwich enough to atone for my absence of the past month? I can only hope so. (This is NOT an April Fools’ joke.)

When Marly of Namely Marly asked me to join a panel of 10 vegan bloggers whose mission, should they choose to accept it, would be to veganize Endless Simmer’s America’s Top 10 New Sandwiches, I immediately responded not only “yes,” but that I desperately wanted to do “The Maple,” a brunch-time beast consisting of two slices of maple-currant bread pudding loaded with savory sausage, chipotle cheddar cheese, and tangy shavings of fresh fennel. Not only does this sandwich hit the sweet/savory note that we all know and love, but it’s from Portland – irrefutably known to be the best city in the country. And, as a gluten-free vegan, I could not resist veganizing a meal from a restaurant called Meat Cheese Bread. There’s something irresistible about such blatant irony.

Although I’m quite a competent (dare I say talented?) chef, I’m not exactly known for my recipe-creating abilities, so I tried not to push my luck. I made Maple “Bread Pudding” with millet bread, using Isa’s recipe for “Fronch Toast” in Vegan with a Vengeance, as well as her recipe for “Tempeh and White Bean Sausage Patties” from the same book. I substituted some Maple Caramelized Onions for the fresh fennel because, as far as I’m concerned, fennel is a villainous vegetable – a regular Mr. Wickham of the plant kingdom, if you will.

I did, however, venture into the world of cheese sauce, devising my own recipe for Chipotle “Cheddar” Sauce, which I will provide here for your pleasure! It makes plenty of extra to be used on nachos, in burritos or quesadillas, or as a topping for veggies!

Without further adue, here is my recipe for Chipotle “Cheddar” Sauce, one element of my sandwich. For the full recipe and assembly instructions for The Vegan Maple, head over to Marly’s blog – you’ll find the nine other sandwiches in the series listed immediately following my recipe.

So close your eyes, pretend you’re huddled up for brunch in a cozy lodge somewhere in New England’s maple country, and enjoy! And don’t forget to schedule an hour or two for digestion after eating this sandwich! ;)

Breaking news: America’s Best Sandwiches – Veganized! is now featured on the Huffington Post! Please go comment/like it/share it/tweet it to spread the word and score some points for vegankind. Can’t hyperlink (thanks, WordPress), so: http://huff.to/e3XDhr

The Best Chocolate Chip Cookies

And  gluten-free, no less! The first time I made these chocolate chippers, I knew that a special place in my plant-based heart had been filled. They were the best. Not the best gluten-free; not the best vegan; but the best chocolate chip cookies I’d ever had, period.

This was my second time making these precious morsels of chewy-crispy-chocolate-vanilla bliss. Being wintertime, canned pumpkin seemed more fitting to me than the applesauce called for in the recipe (it also didn’t hurt that I hadn’t the tiniest dollop of applesauce in my pantry, despite having six – count ‘em, six – different types of seaweed in there). So pumpkin it was! It could just be my mind playing tricks on me, but I could swear, it endowed the cookies with an even lovelier golden hue. If the first time around had produced the so-called “best” chocolate chip cookies, then I didn’t even know what to call this batch!

These cookies are crispy and caramelized around the edges and soft and chewy in the center, with that rich, buttery flavor that your mommy’s chippers always had, thanks to a healthy amount of coconut oil. They spread and crinkle perfectly.

So, for the gluten-free child inside you, here’s the recipe for the famousBabycakes Chocolate Chip Cookies, with my adaptation included:

Chocolate Chip Cookies
(Adapted from Babycakes)
Makes 36

1 cup coconut oil
6 tablespoons canned unsweetened pumpkin puree
1 teaspoon salt
2 tablespoons vanilla extract
1 1/4 cups evaporated cane juice
2 cups Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
1/4 cup flax meal
1 teaspoon baking soda
1 1/2 teaspoons xantham gum
1 cup vegan chocolate chips

Preheat the oven the 325 F. Line 2 baking sheets with parchment paper.

In a medium bowl, mix together the oil, pumpkin, salt, vanilla, and evaporated cane juice. In another medium bowl, whisk together the flour, flax meal, baking soda and xanthan gum. Using a rubber spatula, carefully add the dry ingredients to the wet mixture and stir until a grainy dough is formed. Gently fold in the chocolate chips just until they are evenly distributed through the dough.

Using a melon baller, scoop the dough onto the prepared baking sheets, spacing the portions 1 inch apart. Gently press each with the heel of your hand to help them spread. Bake the cookies on the center rack for 15 minutes, rotating the sheets 180 degrees after 9 minutes. The finished cookies will be crisp on the edges and soft in the center.

Let the cookies stand on the sheets for 10 minutes, then transfer them to a wire rack and cool completely before covering. Store the cookies in an airtight container at room temperature for up to 3 days.

The Best Mashed Cauliflower

Yes, I know I’m not the inventress of cauliflower “mashed potatoes,” or even one of the first people to reinvent this nearly calorie-less comfort food, for that matter. However, I can safely say that my rendition of this totally legit dish might just be the best one.

I have dramatically improved upon the mashed cauliflower I made for Thanksgiving, and will now proceed to impart said miracle to you all.

Cauliflower “Mashed Potatoes”
Serves 4

2 medium-sized heads of cauliflower, washed and chopped into florets
1-2 tablespoons melted coconut oil*
2 tablespoons nutritional yeast
1/2 teaspoon sea salt
Fresh black pepper to taste
Herbs to taste (I like rosemary and thyme)

*Note: I say go for two tablespoons of coconut oil – it’s practically the only calories in the whole dish, and coconut oil is comprised of medium-chain fatty acids that your body metabolizes instead of storing as fat. Of course,  you can also use another fat like Earth Balance or olive oil if you prefer, but I’ve found that coconut oil gives these “potatoes” the buttery, crave-worthy flavor that sets my recipe apart from all other iterations.

Steam the cauliflower florets until very tender (I’m talking almost-dissolve-at-your-touch tender…). Puree cauliflower in a food processor or high-speed blender until smooth, occasionally scraping down the sides. Add in coconut oil, nutritional yeast, sea salt, pepper, and optional herbs. Continue pureeing until desired consistency is achieved (a couple minutes). Add any additional salt and pepper to taste.

A food processor is probably the best option for this recipe, as most blenders will have trouble pureeing the cauliflower without additional water (not the end of the world – I sometimes add a couple tablespoons of water to assist in blending anyway – but you shouldn’t have to do so). If you have a high-speed blender such as a Vitamix, which I used for the batch pictured, it works great, and results in an almost unreal silky-smooth texture. I like it both ways, so experiment!

Post-pureeing, you can also pour the cauliflower  into a casserole dish and stick it in a 350° oven for 20 minutes, or until golden-brown on top. Not only does the cauliflower develop a nice, crispy top to play off the velvety texture, but it looks pretty to boot! If you’re not serving it immediately after preparing, you’re going to have to reheat it anyways, so what have you got to lose?

Let it be known: I have nothing against the humble potato. Potatoes are rich in vitamin C, vitamin B6, and copper among other things, and, prepared healthfully, they’re relatively low in calories. Sometimes though, you just want to eat a giant bowl of “mashed potatoes,” or a similar comfort food, without feeling like a bloated toad, and this recipe is perfect for that. :)

As good as cauliflower “mashed potatoes” are, everything in moderation! I made them a little too often while perfecting my recipe, and now need a break. I suppose you guys will just have to eat extra on my behalf for a while!

Leftover Almond Butter Shake

I presume you are all familiar with “oats in a jar” (if not, see the bottom of this post). The idea is to use your steaming hot oats as a convenient means of melting and absorbing the hard-to-get nut butter at the bottom of the jar.

Well, what about when you make homemade nut butter – in this case, roasted almond butter? Perhaps the only thing more frustrating than nut butter stuck at the bottom of a jar is nut butter stuck at the bottom of a blender, cached on the bottom of the blades. And if you didn’t want to waste the dregs of your store-bought nut butter, you sure as hell don’t want to waste your homemade dregs!

Spare your rubber spatula a blade-induced beating and let your trusty blender do the hard work! You just sit back, relax, and work on that cushion you’ve been embroidering. Or if you don’t live in an Austen novel, you can just stop at relax.

“Bottom of the Barrel” Nut Butter Shake

Frozen banana
Cinnamon
Non-dairy milk/water
A few ice cubes
Nut butter-coated blender or food processor bowl

Just throw your ingredients in and blend away. This isn’t so much a recipe as it is a template for a fun way to save your precious nut butter, so throw in whatever (and as much) you want. Berries, pumpkin, coconut, chocolate, whatever! The important part is that you’re being resourceful.

Note: drinking your leftover nut butter shake from a glass dharma straw makes it taste better. Just like eating oats out of a jar makes them taste better. Trust me.


Baby Bok Choy Drizzled with Ume Vinaigrette

Sorry I haven’t posted in so long. It’s because I’ve been too busy eating Baby Bok Choy Drizzle with Ume Vinaigrette. No, really.

The recipe is from Alicia Silverstone’s The Kind Diet, and something about its simplicity really resonated with me. I love the idea of steaming the entire head of bok choy as is – no prepping or cutting required. (Okay, I did wash it if we’re going to get technical…)

Seriously, after steaming, just drizzle with an equal mixture of ume plum vinegar and extra-virgin olive oil, and sprinkle with gomasio (a Japanese/macrobiotic condiment consisting of sesame seeds, sea salt, and sometimes even seaweed). Nothing could be easier or healthier.

I happened to lop off the bottom of them stem this time, breaking the bunch apart a bit, but it’s even prettier if you leave it on, so I encourage you to do so!

Douzo meshiagare! (The internet tells me that’s how you say “bon appetit” in Japanese!)

Enjedra

Enjedra is a variation of mujaddara, a  popular Middle Eastern dish. While there may be subtle differences among various cuisines (it’s also known as moujadara, mejadra, mudardara, megadarra, Μουκ̌έντρα, müceddere, مجدرة‎, or מג’דרה, depending on where you are), but, as far as I can tell, they all boil down to the same thing: spiced rice and lentils with caramelized onions. Okay, I’ve got your attention now. Unless you left after the foreign language tutorial, that is.

While the classic mujaddara consists of whole lentils and brown rice tossed together, I’ve always made the lentils separately, as a sort of stew that’s served over brown rice. I usually pair my enjedra with steamed kale or spinach, so I like having a saucier lentil component with which I can drench the greens.

The great thing about this dish (besides the fact that it’s so forking delicious) is that you probably already have all the ingredients in your pantry. Lentils, onions, rice, olive oil, a few spices. If you call yourself a vegan and don’t have these ingredients on hand at all times, then you have bigger problems to worry about, and you should probably go deal with them. Just kidding! I’m not that mean.

The sweetness of the caramelized onions and cinnamon pair beautifully with the earthy lentils and cumin, creating a melt-in-your-mouth savory stew that will draw crowds–or in the case of my house, family members armed with spoons eating it cold out of the fridge.

Enjedra
(Adapted from VegWeb)
Serves 4

2 medium-large sweet onions
1-2 tablespoons extra-virgin olive oil
2 teaspoons cumin
1/2 teaspoon cinnamon
1/4 teaspoon allspice
2 teaspoons salt (or to taste)
1 cup brown rice
1 cup red lentils
2 cups water (you may need to add more as lentils cook)

Get your brown rice started (however you normally cook it). For newbies, add 1 cup of rice to 2 cups water.  Bring to boil.  Lower heat, cover and simmer 45 minutes.

Slice the onions. You can dice them if you want, but I like to have long caramelized pieces.

Heat olive oil in a medium saucepan on medium-high, toss onions into the  pan with cumin, cinnamon, allspice, and salt (I know it seems like a lot of salt–and it is when it’s just onions–but remember that you’re seasoning for the entire pot of lentils!)

Sauté in olive oil until caramelized-ish, about 10-15 minutes.

Add lentils and water to the onion mixture.  Bring to boil.  Lower heat and simmer, stirring occasionally until lentils are cooked through, and you have yourself a big, smooshy pot of fragrant deliciousness. When stirred towards the end, the lentils should be fairly smooth.

If serving with greens, steam them now.

Top your rice with greens, and then pile on the lentils! Last but not least, come back here to thank me.

Sometimes, I double the batch because it’s so easy, and you’ll definitely want more when you’re finished. But don’t take my word for it! Go raid your pantry and amaze your loved ones.

Kabocha Is Taking Over My Life

…And that’s totally okay by me.

If you made the Kabocha Soup from my last post, you probably have half a squash or so left over. Or maybe you don’t–but don’t let that deter you from making the dish I’m about to describe!

Maple-Cinnamon Squash Ringlets
(Scaled down from the Candle Café Cookbook recipe)

1/2 kabocha squash
1 tablespoon extra-virgin olive oil
1 tablespoon maple syrup
1/4 teaspoon cinnamon
Pinch crushed pepper
Pinch sea salt

Preheat the oven to 350°F.

With a sharp paring or vegetable knife, carefully cut the squash into 1-inch circles, then halve into semi-circles Lay them side by side on baking sheet. Whisk the olive oil, maple syrup, cinnamon, pepper and salt together in a small bowl. Brush the oil over the squash rings and bake for 20-25 minutes, until the squash is just tender.

I served my squash ringlets with…no, that’s not hummus! (Though I do love to eat roasted squash with hummus…) It’s Swell Vegan’s Vanilla Lemon Pine Nut Cream! I don’t know what made me think of this luscious raw cream as an accompaniment to my squash, but I’m glad I did! Together, they made for a perfect treat. The only change I might make is to slightly lessen the amount of agave in the pine nut cream because I found it a tad sweet. It’s really lovely though – even made with vanilla extract instead of fresh beans, and omitting the acidophilus. (Because, really, who has acidophilus in their pantry?)

It really does look like hummus though, doesn’t it?! I swear I’m not tricking you.

Raw for Dessert

I was recently contacted by the Book Publishing Company in Summertown, Tennessee with the opportunity to review one of their many vegan cookbooks! Being a fan of some of the BPC’s classics–such as The Ultimate Uncheese Cookbook and Becoming Vegan–I was more than happy to take advantage of the offer, and gleefully requested a copy of Raw for Dessert by Jennifer Cornbleet.

I love raw desserts. Not only are they easy to make and incredibly healthful, but they generally seem to feature more unique, creative, and exciting combinations of flavors and textures than their cooked counterparts. I’m not gonna lie–I love me a good chocolate chip cookie fresh from the oven, but sometimes a raw chocolate brownie, rich and dense, can do the job just as credibly.

Before I get to the recipes I made, I just want to say that this book is laid out really nicely, and it truly runs the gamut of the dessert world in its 7 chapters: Basics (mix-and-matchable creams, sauces, frosting, and crusts that many of the subsequent chapters require), Fruit Desserts (ranging from simple strawberries soaked in orange juice to the more complex Banana-Caramel Crumble, which I made), Sorbets, Ice Creams, and Sundaes (whether you want Concord Grape Sorbet or a Knockout Brownie Sundae, this chapter’s got it!), Cakes, Cookies, and Bars (Cheesecake, brownies, etc.), Pies and Tarts (which includes a pumpkin-less Pumpkin Pie that I’m dying to try), Creamy Desserts (you probably thought you’d never have crème brulée again after going vegan, but what about a raw Vanilla Bean Crème Brulée?!), and Candy (Truffles and stuffed dates galore!).

I tried to cover the book’s variety in choosing my review recipes, so there’s a little of everything!

First up, Dark Chocolate Truffles.

Talk about crack in spherical form. Made from coconut oil, dates, maple syrup, and cocoa powder (okay, so these aren’t quite raw due to the last two ingredients, but they’re a heckuva lot more raw than what I’d be eating otherwise!), these little gems were melt-in-your-mouth sinful.

I made half of them with the traditional cocoa coating, and half using the coconut variation that the recipe provides.

Next time I make these, I might try the curry variation. My mom vetoed it this time around, but what does she know?!

Along with the truffles, I made some Pine Nut Caramels. Who knew that dates, pine nuts, and vanilla were so sexy together? These caramels lived up to their name–buttery, sweet, and, well, caramel-y!

Leaving the Candy chapter, I also explored Fruit Desserts by making the Banana-Caramel Crumble, and, boy, did I choose wisely.

Bananas are mashed with a Shortbread Crust, then topped with a date-cashew butter-maple syrup caramel sauce, and finally with more crust crumbles. I took Cornbleet’s suggestion and placed the crumbles in a slightly heated oven so that they would “warm up,” while still remaining raw.

The crumble was quite sweet, but given that it’s served in small ramekin-sized portions, it’s just right. My family and I agreed that no one would ever know that this dessert was raw without being told.

In my last post, I mentioned that I made a raw carrot cake to go with the standard carrot cake for my sister’s birthday. What I was actually referring to was the Spice Cake from this book, to which I added some grated carrots, and frosted with Vanilla Cashew Cream. Lucky for you, the Book Publishing Company has given me permission to share one recipe, and I knew it had to be this one.

Raw Spice Cake with Vanilla Cashew Cream
Yield: one 6-inch cake (8 servings)

Cream Ingredients
1 cup cashews, soaked for 8 to 12 hours (1 1/4 cups after soaking), drained and rinsed
1/4 cup plus 2 tablespoons water
1/4 cup light agave syrup or maple syrup (I used maple)
1 vanilla bean, seeds only or 2 teaspoons vanilla extract (I used extract)

Ahead of time: Soak the cashews for 8 to 12 hours. Drain and rinse. Soaked cashews can be stored in the refrigerator for 2 days.

Place the cashews, water, and agave syrup in a blender and process until very smooth. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula. Add the vanilla bean seeds and process until well combined. Chill in the refrigerator for at least 1 hour before serving.

Store in a sealed container in the refrigerator, Vanilla Cashew Cream will keep for 5 days.

Cake Ingredients
1/2 cup raw almonds (unsoaked)
1/2 cup unsweetened shredded dried coconut
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground cloves
Pinch ground nutmeg
1 cup raw walnuts (unsoaked)
1 cup raw pecans (unsoaked)
8 pitted medjool dates
1 teaspoon orange zest
1/2 cup raisins
1-2 carrots, grated (my addition!)
1 tablespoon maple syrup or dark agave syrup (I used maple)

Place the almonds, coconut, cinnamon, ginger, salt, cloves, and nutmeg in a food processor fitted with the S blade and process until finely ground. Add the walnuts and pecans and process until finely ground. Add the dates and orange zest and process until the mixture begins to stick together. Add the raisins, maple syrup, and carrots and process briefly to incorporate.

Line a 6-inch cake pan with a parchment-paper round. Pour the nut mixture into the pan and distribute it evenly. Press down with your hand to compact.

To serve, run a knife around the edge of the pan to loosen the cake. Place a serving plate upside down on top of the cake pan. Invert, then lift the pan off. Remove the parchment round.

Frost with Vanilla Cashew Cream.

Covered with plastic wrap, Spice Cake will keep for 5 days stored in the refrigerator or for 2 weeks stored in the freezer.

This cake is wonderfully dense, moist, and rich, so a little goes a long way. The orange zest was an especially nice touch–every bite was full of its vibrant flavor. Paired with the velvety sweetness of the cashew cream, this cake was dreamy.

If you didn’t get the message yet, this is a book that’s worth buying. Whether you’re an omnivore, vegan, or raw foodist, you’ll flip over these and countless other recipes. Plus, as far as I could see, none of the recipes called for a dehydrator, which, if I may generalize based on my own experience, can be frustrating for the average raw food amateur. As far as I’m concerned, Raw for Dessert blows Ani’s Raw Desserts (the only other raw dessert book I have) out of the water!

What are you waiting for? Go make some raw cake! If you’re still skeptical, check out Hannah’s, Celine’s, Bianca’s, and aTxVegn’s reviews!