Archive for the ‘Raw’ Category

This simple Mediterranean-inspired dish is flavorful, satisfying, and made of all raw vegan ingredients. If you can’t get your hands on a Spirooli, you can substitute with your pasta of choice or just thinly sliced zucchini. I found a ‘Spirooli’ on Ebay for $39 bucks, and whenever I use it, I marvel at its simple brilliance.  It basically takes a zucchini (or carrot, beet, etc) and turns it into thick, thin, or super thin noodles.


1 zucchini, sliced thinly or made into noodles

2 green onions chopped

2 whole tomatoes, chopped

1/4 cup red onions

7 big basil leaves chopped

¼ cup of chopped kalamata olives

cracked pepper

½ avocado


¼ cup olive oil (or hemp oil for a change)

1 whole lime

1 clove of garlic, minced

½ tsp sea salt

Combine all veggies & olives, except the avocado. Toss in a medium sized bowl, mixing well. Combine dressing ingredients in a jar, shake it up, and add to the veggies. Mix everything together, garnish with sliced avocado, and top it off with a generous dose of cracked pepper.  Tip: add the tofu feta Bridget prepared for her vegan greek salad.  Enjoy!

~The Vegan Project

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1/4 cup ground sunflower seeds

1/4 maple syrup

1/2 cup dates

1/4 peanut butter

Extra ground sunflower seeds for rolling

Put all ingredients in a food processor and mix until they are well combined and a paste/dough forms.  Roll into balls in your hand and then roll in ground sunflower seeds and place on a cookie sheet and chill at least one hour.  Yum little balls of energy.  Try experimenting with different nut butters and ground seed/nuts…we’re gonna!

~The Vegan Project

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Watermelon, peach, apricot and strawberries combine their fiery colours and sweet summer flavours for a most delectable fruit salad.  The measurements are just enough for two.


Half of a tiny watermelon, chopped into cubes

1 Apricot, pitted and chopped

1 Peach, pitted and chopped

5 Strawberries, cut into quarters

The juice and zest of half a lemon

1 Tablespoon agave nectar

6-8 Mint leaves, cut into strips (Chiffonade)

Mix and let sit in the fridge to mingle.  Take it out at sunset and enjoy on the lanai with a friend 🙂

~The Vegan Project

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Until I get a new camera, macbook photo booth will have to do 😦

I can’t take credit for this concoction.  This lemon-mango combo is on the menu at Mr Fresh where I volunteer my time in exchange for smoothies and chilli dogs.  I did modified a couple things though.


1 cup frozen mango (i cheated and picked up fresh, already cut mango and froze it)

the juice and zest of half a lemon

1 banana

about a tablespoon of  Vega Whole Food Health Optimizer (Vanilla- Chai flavour)

1 cup soy milk


~The Vegan Project

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This creamy pesto is lemony and fresh, super simple and keeps well in a jar in the fridge for a week.  Put it on EVERYTHING! (Makes 2 cups)

Lemon basil, thai basil, sweet basil, purple basil...

Creamy Lemon-Basil Pesto

1 cup raw cashews

the juice of 2 lemons

the zest of one lemon

2 packed cups lemon basil (any variety will do)

4-6 cloves of garlic

1 teaspoon salt

1 teaspoon pepper

1 teaspoon apple cider vinegar (i felt like it needed a bit more tang when i tasted it)

1/2-1 cup of olive

water to thin to a desired consistency

Chop the cashews in the blender/food processor first, then add the rest of the ingredients.

~The Vegan Project

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