Q is for Quinoa!

Vegan, Gluten-Free, Raw (can be prepared raw)

QQuinoa 🙂 . Sometimes I will buy a small 14oz package of Quinoa and will prepare the entire package to be used throughout the week in various recipes. I love Quinoa with herbs, olive oil and veggies added or as a salad garnish and it’s also fantastic added in a wrap.
Quinoa is indeed a Super Food. It contains all 9 essential amino acids and has been deemed a complete protein. It’s iron rich and is packed with Fiber, Zinc, Magnesium, Manganese and Vitamins B2 (Riboflavin), E and B6. So versatile and quick to prepare – I’ve added pics below of a couple dishes. Make a pot, be creative and stay healthy. Enjoy!

Basic Preparation: 1-Cup Quinoa to 2-Cups Liquid (Water or Vegetable Broth). In medium saucepan, combine both liquid and quinoa and bring to a boil. Cover then Reduce Heat to Low. Continue to simmer for 15-20 minutes. Remove lid then fluff with a fork. Liquid will absorb and germ will spirals out.

Veggie Quinoa Wrap
Creamy Italian Dressing (recipe here)
Fresh baby Spinach
1/2 Avocado


Tossed Spinach Salad with Quinoa and Roasted Chickpeas
Fresh Baby Spinach
Roasted Chickpeas (recipe here)




Poached Pears!

Poached Pears
(Serves 4) – Vegan, Gluten-Free
3 Williams Pears aka Bartlett, peeled/cored/quartered
3 Tbsp Earth Balance (vegan butter)
1 ½ Tbsp Brown Sugar
½ Cup Raw Walnuts
1 to 1 ½ Cup 100% Cranberry Juice
½ Tsp Cinnamon

-Peel and Quarter pears, I remove the core with a melon baller.
-In sauté pan, heat Earth Balance Butter over medium heat then whisk in Brown Sugar until dissolved about a minute. Add Walnuts and heat through another minute.
-Add Pears to mixture then slowly stir in Cranberry juice, heat to slow boil.
-Top and stir in Cinnamon. Reduce heat, cover and simmer for 20-25 minutes. Enjoy!

Note: You can add water instead of additional cranberry juice if you want additional liquid. I used 1 Cup initially.


Oatmeal Breakfast Smoothie

Oatmeal Breakfast Smoothie
(Serves 1) – Vegan, Gluten-Free, can be Raw
O is for Oatmeal. Oatmeal is so versatile and healthy for you. It’s been known to lower cholesterol, its heart healthy, great for diabetics (stabilizes blood sugar) and reduces high blood pressure. It’s filling too, this smoothie easily tide me over until lunch. Oatmeal is great for you and my mom makes the best – I’ll have to blog about her recipe one of these days. Oatmeal is flexible too, you can make Oatmeal (porridge), Oatmeal Cookies, Oatmeal Bars, Granola or add it to a smoothie. This smoothie is a simple feel good breakfast recipe. Maca powder has been known to not only put you in a good mood, but to get you ‘in the mood’ also. This superfood has been known to boost the libido, helps with fatigue, it’s a stress reducer among others benefits. If not in this smoothie, I’ll mix maca straight in a bowl of oatmeal or other foods too. If the Oatmeal and Maca weren’t extraordinary enough, this also has Turmeric, Almond Butter, Coconut Water and Chia seeds. Chia seeds are packed with an excellent vegan source of Omega 3’s, as well as, protein, antioxidants and fiber. You can prepare it the night before and refrigerate so all you have to do in the morning is blend it up. And if you prepare it that morning, it takes no more than 5 minutes. Serves 1 – but can easily be doubled or tripled for a family breakfast on the go.


¼ Cup Rolled Oats –GF (I use Bob’s Red Mill) or raw oat groats (raw)
1 Tbsp Chia Seeds
1 Tsp to 1 Tbsp Raw Agave Nectar (to taste)
1 Tsp Maca Powder
¼ Tsp Turmeric
¼ Tsp Cinnamon
1 Tbsp Maple Almond Butter (I use Justin’s)
½ Cup Almond Milk
¼ Cup Coconut Water
½ Cup Water

Blend together and Enjoy! – You can substitute for all coconut water if you prefer.


Raw Lemon Tart

Raw Lemon Tart
(Serves 4-6 depending on pan size) – Raw, Vegan, Gluten-Free, Soy-Free
Chia Cream:
1 Cup Cashews, soaked
½ Cup Macadamia Nuts, soaked
1 Cup Water
2 Tbsp Blue Agave Nectar
Juice of 1 Lemon
3 Tbsp Chia Seeds
¼ Tsp Turmeric, optional for color

-Soak nuts for at least 3 hours. Rinse and drain. –Blend nuts, water and agave in high-speed blender for 3 minutes until creamy and smooth. Remove then place in bowl – stir in Lemon, cover and refrigerate for several hours or overnight until mixture sets.

Lemon Crust:
1 Cup Brazil Nuts (about 5.5 oz)
½ Cup Macadamia Nuts (about 2.5oz)
1 Tbsp raw Blue Agave Nectar
Zest from 1 Lemon
1/3 Cup Finely shredded coconut, optional
-Blend nuts in high-speed blender separately. –Brazil nuts first, remove and set aside. Then Macadamia nuts remove and set aside. In a bowl, combine nuts with remaining ingredients.


-Press crust into bottom of mini spring form pans. Stir in Chia seeds & Tumeric to Lemon Cream mixture. Then top crust with Lemon Chia Cream and freeze for about 45 minutes until set. Remove from pan and serve immediately.



Kiwi Parfait

Kiwi Parfait – Raw
(Serves 4) – Vegan, Raw, Gluten-Free

K for Kiwi! Kiwis are loaded with Vitamin C as well as antioxidants, dietary fiber and potassium. I love when ‘mistakes’ happen in the kitchen and creates something new and better! Originally when I created this recipe, I envisioned a layer of coconut milk with chia seeds, however, the coconut milk coupled with the chia seeds didn’t set as I intended – it was very loose. The cashew/macadamia cream goes a long way, it turned out that I didn’t really need the additional cream after all. – I still made the coconut whipped cream as a topping, you can easily omit. So with regards to the ‘mistake’ there’s no way I was to get rid of the coconut milk or the precious vanilla beans I used…so I made ice cream! Enjoy – I’ll be sharing my coconut ice cream shortly. 🙂
6-8 Kiwi, chopped
1 Cup Cashews, soaked
½ Cup Macadamia Nuts, soaked
1 Cup Water
½ Vanilla Bean, scraped
3 Tbsp Blue Agave Nectar, divided
1 Can ( 13.5 oz) Coconut Milk Whipped Cream, optional (omit for raw)
Raw Walnuts, optional

-Soak nuts for at least 3 hours. Rinse and Drain.
-Blend nuts, water and 2 Tbsp Agave in high-speed blender for about 3 minutes until creamy and smooth. Remove then place in bowl, cover and refrigerate overnight.
-Split the Vanilla bean open and scrap the pod to remove the seeds.
[At this point to keep the recipe raw – just add the vanilla bean to the cashew ‘yogurt’] or add coconut whipped cream to top.

Easy Coconut Whipped Cream:
-Refrigerate can of Coconut milk overnight. Remove from refrigerator – open can: cream should have separated from coconut water.
-Remove the cream and reserve the water/liquid for smoothie or other preparation.
-Add the cream to a bowl with vanilla beans and 1 Tbsp Agave then whip with hand mixer.

Coconut Whipped Cream!


-Begin to layer parfait: Kiwi, Cashew/Macadamia cream, Walnuts-optional. (I use 1 to 2 kiwis per parfait. You can top with coconut cream, if using.


Juicing – Apple, Lemon, Cucumber Cleanse

Juicing – Apple, Lemon, Cucumber Cleanse
(Serves 1) – Vegan, Raw, Gluten-Free

Juicing…what an invigorating and refreshing way to start your day! Two quick basics to keep in mind are organic is always best and juice on an empty stomach – this is the reason why most people juice first thing in the morning. Juicing is a great meal replacement (like breakfast) and if you’re hungry in an hour or two grab some nuts to snack on or another healthy snack. Juicing gives your body a shot of Vitamins & Nutrients, Phytonutrients, Antioxidants, Chlorophyll and can balance your pH. Just take a moment to stop and think of how many fruits, vegetables and herbs there are out there, now think about how many variations you can come up with…the possibilities are endless 🙂 . This quick three ingredient recipe is cleansing and delicious, not to mention simple. Drink up – Enjoy!



Iceberg Wedge Salad with Creamy Italian Dressing – Vegan

Iceberg Wedge Salad with creamy Italian Dressing
(Serves 4 – 1 Head Lettuce) Vegan, Gluten-Free

Iceberg lettuce is regularly accused of being boring and bland. Usually hidden in a burrito or wrap, maybe chopped in a salad or placed on top of a taco. But Iceberg has great potential, it can be luxurious and classy. If you’re looking to change your seemingly boring salad, next time try a wedge salad! I love this recipe because it is very simple but looks fancy. Partnered with a creamy classic. This Italian dressing is magnificent. It’s pretty bold to say something is the ‘best’ but this salad dressing is supreme! Enjoy!

Iceberg Lettuce
Cherry Tomatoes, quartered
Red Onion, sliced thin
Walnuts, chopped
Cucumber, diced
Coconut Bacon, optional (Find Recipe Here)

-Remove outer layer of Iceberg lettuce and cut in half. Cut out core of lettuce and then cut in half.
-Rinse under cool water and drain on a paper towel until ready to serve.
-Add toppings and dress salad. That’s it!

Creamy Italian Dressing – Vegan
(Makes 2 Cups) – Vegan / Gluten-Free
1 Avocado, pitted
½ Cup Vegenaise
2 Tbsp Nutritional Yeast
5 Basil Leaves, chopped roughly
2 Tbsp Apple Cider Vinegar
¼ Cup Extra Virgin Olive Oil
Juice of ½ Lemon
2 Tsp Dijon Mustard
2 Tbsp Raw Blue Agave Nectar
½ Tsp course Black Pepper
½ Tsp Sea Salt
½ Tsp dried Oregano
½ Tsp Italian Seasoning
½ Tsp Smoked Paprika
2 Garlic Cloves, minced

Combine all ingredients in food processor until creamy. Refrigerate any unused portion. Enjoy!

Note: Raw Option for this recipe – omit Vegenaise and replace with another Avocado.


Hearts of Palm ‘Crab Cakes’

Hearts of Palm ‘Crab Cakes’
(Makes 6 Patties) – Vegan, Gluten-Free option
Replace Panko Breadcrumbs with GF Bread Crumbs


H is for Hearts of Palm…so what are these? Pretty much exactly what it sounds. Think of your Heart – your Center – your Core, that’s it. Essentially it’s the Core of a Palm tree that has been harvested – the inside ‘heart’ of the stem. They are probably easiest found canned in your supermarket. I was first inspired to try and create a vegan ‘crab’ cake after eating at a vegan restaurant in NYC called Blossom. Trust me their version is unmatched, I have no idea how they make it but it’s amazing. If you have the opportunity it’s a must try! Having no clue as to what ingredients they use or their technique or anything, I’ve tried my own versions over the years. I’ve made this recipe several times in the past, my very first attempt years ago was horrid – I used way too much old bay; not sure what I was thinking. But over time I modified and made adjustments. Even with that said there are a couple variations I make of this recipe. One being that I’ll chop up the hearts of palm (so it mimics the appearance of crab) and fold it into the mixture. Second which is pictured, I’ll chop up the hearts of palm roughly then add to the food processor and pulse a few times to incorporate. The latter has the resemblance of a pate or ‘burger’ patty but the flavors are equally as intense. After rolling in additional bread crumbs and baked the outer appearance is still that of a crab cake, plus I prefer how the flavors are better incorporated/blended. Either way, this recipe is an explosion of flavors and instantly caused my mouth to gush with saliva as if I suffered from hypersalivation. Try not to drool! Enjoy.
1 (14oz can) Hearts of Palm, chopped roughly
1 (16oz can) Butter Beans
2 Sheets of roasted Nori (seaweed sheets)
2 ½ Tsp Old Bay seasoning
2 Tbsp Nutritional Yeast
½ a Red Bell Pepper, chopped finely
10 blades of Chives, about a Tsp, chopped
2 Tsp Dijon Mustard
½ Tsp Sriracha
½ Tsp Potato Starch
1 Cup Panko Breadcrumbs, divided
¼ Cup Vegenaise
½ Tsp Sea Salt
½ Tsp course Ground Pepper
olive oil to lightly grease pan

-Preheat oven 465 degrees.
-Combine Nori sheets with 2 Tsp Old bay in coffee/spice grinder, divided. One Nori Sheet with 1 Tsp Old bay, set aside then the next sheet and tsp.
-In Food processor, pulse together to combine: Butter beans, half of Nori mixture, Nutritional yeast, Red Pepper, Chives, Dijon, Sriracha, Potato starch and 2/3 cups of Panko.
-To the above mixture (if you’re looking for a chunky texture) then turn out the above mixture into a bowl and fold in: vegenaise, salt, pepper, panko and Hearts of palm (chopped so the appearance is similar to crab meat). (If you’re looking for a smoother patty) to the mixture still in the food processor, add: Vegenaise, salt/pepper, panko and Hearts of palm, pulse a couple times to incorporate.
-Form patties and press/toss in remaining 1/3 cup of panko to cover exterior.
-Bake for 25 minutes, I’ll flip them about ¾ of the way finished. Top with an aioli or sauce of your choosing and enjoy!


Carrot Coconut Cake Balls with “Cream Cheese” Icing

Carrot Coconut Cake Balls with “Cream Cheese” Macadamia/Brazil Nut Icing
(Makes 32-36 1-inch balls)
With Easter around the corner I was inspired to share this Carrot Cake recipe in celebration of the letter “C” today. I reinvented my very own layered carrot cake recipe and created carrot cake balls! These are easy for parties and kid-friendly! This recipe is incredibly delicious! My mom has a fantastic carrot cake recipe that she’s made for years, decades even. I took similar ingredients – basically the ‘normal/standard’ Carrot Cake add-ins (Carrots, Walnuts, Cinnamon, Pinapple) and created this vegan version. I will go so far as to say my recipe is even better! Sorry mommy. I’ve actually kept this recipe secret for years and was reluctant to share it. Please give credit back if you plan on making or sharing this recipe, I truly cherish it. It’s world famous and award winning in my eyes. I’ve gotten many compliments on this recipe over the years. Even the skeptics that frown upon the idea of carrot cake give it a try and have fallen in love. Hope you do too.

2 Cups All Purpose Flour
2 Tsp Baking Soda
3 Tsp Cinnamon
½ Tsp Salt
2 Cups Sugar
1/3 Cup Coconut, shredded finely
3 Tsp Ener-G Egg Replacer, (powder only – no water)
2 Cups Carrots, shredded finely
2 Tbsp Warm Water
1 Cup Crushed Pineapple
¼ Cup Applesauce
1 Cup Canola Oil
¼ Cup Coconut Milk
1 Cup Walnuts, crushed
Additional shredded coconut for topping

-Preheat oven 350 degrees.
-Grease two (9-inch) pans – Earth Balance (Vegan Butter) or cooking spray, if you prefer.
-Combine all Dry (First 7) ingredients – I just whisk together the dry items.
-Ditch the whisk and combine the remaining ingredients (Final 7) with a spoon.
-Bake for 30 minutes and let cool before handling. At this point you can serve up and ice like a regular cake.
-Once cooled mix together with ¾ of prepared icing (recipe to follow). Roll into balls. Then roll into coconut shreds or place a dollop of cream cheese icing on top. Keep refrigerated. They are actually best served cold.

“Cream Cheese” Icing

1 ½ Cups Macadamia Nuts (6.5 oz), soaked 5-8 hours
½ Cup Brazil Nuts
¼ Cup Coconut Milk
¼ Cup Water
3 Tbsp Earth Balance (Vegan Butter)
1 Cup Powdered Sugar
Juice of (1) Lime, divided


-Drain and rinse Macadamia nuts after soaking.
-In a high-speed blender (I just used my Nutribullet a Vitamix would work well too) combine: Macadamia Nuts, Brazil Nuts, Coconut Milk, Water and juice of half a Lime until “cream cheese” has been formed.
-In a bowl with a hand mixer combine “cream cheese” Earth Balance, Powdered Sugar and 2nd half of Lime – juiced. -Refrigerate and Enjoy!!

“Cream Cheese”


For more Carrots….

Try this Carrot Ginger Soup recipe:

Blueberries & Buckwheat Groats Pudding

Blueberries & Buckwheat Groats Pudding
(Serves 4-6) Vegan / Raw / Gluten-Free


Today’s blog challenge letter is “B”. We’re all about Buckwheat here at VeganRescue.com today. Because Buckwheat is so nutritious and a Superfood, let talk about it again. As mentioned in my prior posts (Buckwheat Buttermilk Pancakes and Citrus Soba Noodles – despite having wheat in the name, it is not a grain. It is actually a fruit seed related to rhubarb. Buckwheat appears to be a grain but it is a pseudocereal, like quinoa or amaranth. The seeds can be eaten as a cereal or ground up into flour. This recipe utilizes buckwheat flour. Buckwheat is a rich source of fiber, protein, riboflavin, niacin and minerals like copper, magnesium and zinc, great for your immune system. A powerhouse ingredient facilitates calcium absorption so its great for strong bones and teeth. Rich in B-Complex Vitamins – Riboflavin and contains Tryptophan to keep you in a good mood. I even read on Webmd,Buckwheat is even used to treat diabetes.” Since I’ve made pancakes (breakfast) and Soba Noodles (dinner) already, I wanted to incorporate Buckwheat as a delicious dessert.


1 ½ Cups Buckwheat Groats
2 ½ Cups Water
1 ½ Cup Non-Dairy Milk (I used Almond/Coconut Blend)
3 Tbsp Chia Seeds
2 Tsp Vanilla Extract
1/3 Cup Shredded Coconut
2/3 Cup Blue Agave Nectar, divided
1 Cup Fresh/Frozen Blueberries
½ Tsp Cinnamon, optional

-Rinse Buckwheat Groats in colander, then soak with water in bowl and refrigerate for 5-8 hours (overnight).
-Combine Chia Seeds and Almond/Coconut Milk in a separate bowl and refrigerate also for 5-8 hours (overnight).
-Drain Buckwheat Groats and set aside.
-In a high speed blender (I used my Nutribullet), blend together all of the Chia mixture along with three-quarters of the Buckwheat Groats, Vanilla, Coconut, ½ of the Agave and Cinnamon if using. Blend for two minutes until combined. – Note: You may have to blend in batches if using smaller blender.
-Return to bowl and combine with remaining agave, serve and top with Blueberries. I used frozen Blueberries in this recipe. And I was out of Cinnamon, however, it tastes great without it too. – Enjoy this Delicious Dessert!



Soba Noodles and Asian Scalloped Mushrooms