Raw Japanese Recipes

What a fun interactive demo!  Everybody learned how easy it is to make raw veggies taste delicious, and got to roll their own sushi!  We made Miso Soup, Ginger Citrus Zoodles, Jicima Rice, Sushi, and Green Tea Nice Cream!

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Miso Soup: adapted from minimalistbaker

Ingredients

  • 4 cups water
  • ½ cup kale, chopped
  • ½ cup green onion, chopped
  • ¼ cup mushrooms, chopped
  • 3-4 Tbs white miso paste
  • 1 sheet nori cut into rectangles

Steps

  1. Bring water to low simmer
  2. Add nori and simmer for 5-10 minutes
  3. Add remaining ingredients and cook for 5 minutes or so
  4. To ensure miso doesn’t clump, stir it in through the strainer
  5. Taste and add more miso if desired. Serve warm

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Ginger Citrus Zoodles: Adapted from Megan Elizabeth

Noodles

  • spinach
  • ½ cup spiralized or shredded carrots
  • ½-1/3 small red pepper sliced thin
  • 3 ½ – 4 cups spiralized zucchini

Dressing

  • ½ cup orange juice
  • 1/3 cup cashews
  • ½ cup fresh cilantro
  • 1/3 cup scallions
  • 2 Tbs lemon or lime juice
  • 2-3 big sage leaves
  • Quarter sized slice of ginger
  • 1 ½ Tbs raw tahini

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Steps

  1. Put noodles in a big bowl together
  2. Blend all dressing ingredients until creamy
  3. Massage dressing in noodles and let sit 10-15 mins
  4. Put greens on plate (spinach, mixed greens), noodles on top of greens, and garnish with sprouts.

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Jicama Rice Papaya Sushi: adapted from Megan Elizabeth and The Life Regenerator

Ingredients (whatever veggies you want!!)

  • Nori sheets
  • 2 jicamas
  • Papaya spears
  • Carrot
  • Celery
  • Green onion
  • Alfalfa sprouts
  • Bell pepper
  • Medium ripe avocado
  • Lime

Steps

  1. Grate jicama and squeeze out excess water using nut milk bag
  2. Layer rice and veggies on nori sheet
  3. Using 2 fingers, wet the end of the nori sheet with lime or water to get it to stick
  4. Slice sushi with very sharp knife
  5. Serve with gluten free soy sauce or Ginger Citrus Dressing

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Green Tea Nice Cream

Ingredients

  • 1 heaping Tbs fresh roughly chopped peeled ginger
  • 1-2 Tbs hulled hemp seeds
  • 1 serving packet of matcha green tea powder (like $1.00 each packet at Sunspot)
  • 3 ripe peeled and frozen bananas (freeze for at least 6 hours)
  • 1/2 cup frozen mango chunks
  • water as needed to not break your blender or food processor

Steps

  1. Using a food processor S blade, or high power blender, put in the ginger, hemp seeds, and mango chunks
  2. Sprinkle in the green tea powder I like to put this in the middle so it doesn’t get stuck to the bottom of the container, but no biggie
  3. Break up bananas into fourths and throw in container
  4. Blend until smooth
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Deadly Decadent Slimming Black Bean Brownies

I know, Black Bean Brownies?! EW Right?! I was honestly really nervous about these but they ended up being WAY BETTER than ANY BROWNIE EVER!

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I just had an incredible gluten free vegan dinner date with three of the sweetest dietetics students!  They LOVED these brownies that Chef AJ inspired me to make.  Want delicious food that you can eat eat eat and still be slim and feel amazing after? Well Chef AJ and Registered Dietitian Julieanna Hever have got the recipes you need! These are so decadent and moist.  I recommend serving with cold banana nice cream.  Fresh brownies out the oven, fresh frozen bananas on top. OOoo baby you gotta try this!!

blackbeanbrownies These brownies are REAL FOOD! None of this refined flours, sugars or oils making you go crazy.  These are virtually fat free with a great source of omega-3 essential fatty acids from the flax.  I love the stable blood sugar keeping me fueled with carbs that are mixed with vitamins, minerals, and fiber.  Black beans- great source of protein and iron. Oatmeal is basically the cholesterol sucker.  Dates- the potassium and fiber filled candy.  And antioxidant rich cocoa?!  Heck- I’ll eat the whole &^%^& pan!!!

Unprocessed Black Bean Brownies and Chocolate Soft Serve– gluten free, sugar free, dairy free, flour free, almost fat-free, nutrient dense ❤

Ingredients:

  • 1 can black beans (drained)
  • 1 1/2 cup dates, pitted
  • 1/2 cup cacao or carob powder
  • 2 Tbs flax ground
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 Tbs vanilla
  • 3/4 cup quick oats
  • optional: 1/3 cup vegan gluten free chocolate or carob chips, or chopped nuts!

Steps:

(I just threw all of the ingredients into my friends Ninja food processor, but I’m sure doing it this way would work well to ensure smoothness)

  1. Grind oatmeal in a food processor until smooth
  2. Add dates and black beans until smooth, adding in water or non-dairy milk if necessary to create a smooth, well blended consistency
  3. Add in the ground oats and the rest of the ingredients except optional topping and blend until smooth
  4. EAT ENTIRE BOWL OF BROWNIE BATTER
  5. ..just kidding..well, you could! Haha for brownies though: Spread brownie batter into a parchment paper lined, or sprayed with cooking spray, brownie pan and sprinkle chocolate chips or nuts on top.  Nuts would have also been really good folded throughout the batter for a nice crunch
  6. Bake at 350 F until desired ooeyness ❤
  7. Serve with Monica’s Chocolate Banana Soft Serve:
    • 1-2 frozen bananas
    • 2-3 Tbs unsweetened almond milk
    • 2-3 Tbs cocoa powder
    • optional 1 Tbs flax or walnuts or more chocolate chips!
    • Blend in food processor or Vitamix until smooth!

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Chicago Vegan Mania

I helped to establish a brand new group at Purdue University called Be Veg At Purdue by undertaking the role of treasurer and managing finances.  It is a challenging learning experience, and I absolutely love it!  Making new like-minded friends and coming together to make the world a better place ❤ Taking a van to Chicago Vegan Mania was our second event of the semester and it was INCREDIBLE!

chiveganmaniaaaWhat a dream come true!  There were professional presentations, talks, food demos, Q&A panels, food vendors and vegan people and products up that wazoo!!

The highlight of my day was attending Chef AJ’s Demo! She was a RIOT! What a comedian with singing and silliness!  Too much fun in the kitchen!  Not only was she entertaining, but she was brilliant.  I was presently suprised by her nutrition knowledge and expertise.  I highly recommend checking her out and watching her videos with Julieanna Hever, The Plant Based Dietitian.  Amazing source for truly healthy recipes that are also truly delicious!

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Robert Cheeke, Mike Vlasaty, and Karen Calabrese were all there too!  I am such a huge fan!  But was too caught up in all of the excitement to get to meet everybody.  It was way to exciting running around meeting people and stuffing myself with vegan junk food.  What a treat!  So glad the Be Veg At Purdue Club got me to be able to come to such a great event!  We hope to put on an event like this sometime in the future!  If you want to present at Purdue for an event like this, email me at k.reines1@gmail.com!

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P.S. I so would have overloaded this post with pictures if my phone wasn’t broken!  So much amazing foodporn, was seriously trippin about not having a camera :-/  Sorry loves!  Happy Eating Healthy! ❤ ❤ ❤

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