This mouth-watering raw vegan shepherd’s pie is packed with chunky vegetables, savory sauce, and fluffy mashed no-tatoes.
You won’t believe how tasty this shepherd’s pie is. This variation of shepherd’s pie is light and healthful. It’s alive and vegan which means the vitamins and enzymes are still present. It’s also low in fat and gluten-free. Comfort food at its best that won’t leave you feeling sluggish or exhausted. All you need is a food processor and you will be ready to serve this shepherd’s pie within 30 minutes. This dish contains only 170g of calories per serving. It is low in carbohydrates and fat. I love the flavor, consistency, and simple nature of this dish. It is satisfying, hearty, and loaded with healthy vitamins.
Being healthy is more vital than ever before, especially nowadays. Take care of your body and it will take care of you. The body is a self-healing system, and all we have to do is get out of the way so it can get to work on curing whatever needs healing. One method of getting out of the way without putting more strain on the body is to replace highly processed foods with whole foods as much as possible. It’s a habit that needs to be cultivated on a daily basis. After putting it into practice for a few days, you’ll notice that you’re already feeling more radiant, alive, and present.
I hope this recipe will add excitement and enthusiasm to a lunch or dinner.
I’m excited to welcome you to my new online business, where I’ll be sharing my recipes in exchange for a small contribution to acknowledge my efforts. It’s only a tiny sum, and it’ll go a long way toward allowing me to continue developing delicious meals.
I am grateful for your support and faith.
If you are looking for a juicy burger pattie, you are on the right page with the right recipe! This Beetroot Burger Pattie is juicy, packed with protein, fiber, and so satisfying. Serve it as it is, as a burger or over salad for a low-carb lunch or dinner.
Burgers are probably one of the most popular foods there is. Unfortunately, it is not the best for your health. This burger pattie is a healthy alternative and provides you with beautiful nutrients and vitamins. A meat-based burger comes with cholesterol and saturated fats, which you don’t want in your body.
The color gives out the illusion that you are eating meat, but it is, of course, entirely plant-based. Did you know meat only tastes good because of three main components, smoke, fat, and spices? Without these three components, meat wouldn’t taste delicious. That means we can take these three components and make Patties, Stroganoff, Kofta, and other meat alternatives altogether plant-based.
It is all about trying out something new. Transitioning to a more conscious diet can be challenging, but I promise you all the effort and dedication will be worth it. Your body and mind will reward you in the most beautiful and surprising way.
If you are just in the beginning of your plant-based journey my video about Mindset for Conscious Eating might be helpful.
I hope this recipe serves you well.
Sending love, as always. xx
Beetroot Burger Pattie
For the pattie
- 1 big raw red beet cut in medium dice
- 1 raw carrot cut in medium dice
- 1 onion cut in 4 pieces
- 1 can red beans sieved and washed
- 1 potato cooked, cut in 4 pieces
- 2 Tbsp fresh lemon juice
- 1 Tbsp soy sauce
- 1 tsp black pepper powder
- 1 tsp thyme powder
For the sauce
- 1 Tbsp olive oil
- 2 Tbsp tahini paste
- 1 Tbsp apple cider vinegar
- 1 Tbsp agave or maple syrup
- 1 tsp roasted sesame seeds
- 1 tsp sea salt
- In a food processor combine beetroot, carrots, and onion. Process until very fine. Now add the rest of the pattie ingredients and pulse until well combined and smooth. Add 1 tablespoon of water at a time if it is too dense.
- Form 5 x 1 cm thick patties.
- Head up oil in a pan and fry the patties on both sides until browned. About 5 minutes.
- In a small bowl combine the sauce ingredients.
- Enjoy the patties with bread as a burger or over salad.
If you strive to eat fully raw vegan but miss that umami savory mouthful taste of a ramen soup, this Shiitake Ramen Noodle Soup is the recipe for you.
It is savory, flavorful, with lots of exciting textures, and satisfying. This shiitake ramen noodle soup recipe will blow your loved one’s mind and can be prepared in only 10minutes. When I make this for my clients, they are absolutely in love with it and can’t believe how something uncooked can be so flavorful.
I use wet shirataki noodles for this recipe. Shirataki noodles are long, white noodles. Shirataki noodles (aka miracle noodles, konjac noodles, or konnyaku noodles) are popular in Asian cuisine. It’s made from the konjac plant, ground, and then shaped into noodles, fettuccini, or even rice. Shirataki noodles are almost zero calories.
“Shirataki” is Japanese for “white waterfall,” which describes the noodles’ translucent appearance. They won’t taste like actual ramen, but they make a fantastic ramen alternative. You can also combine shirataki with spiralized zucchini or cucumber for additional texture in your ramen. It’s something different and fun to explore!
Remember, a good cook is always learning.
This quick and easy zucchini pasta with raw vegan sunflower seed sauce recipe is a must-try! The creamy seed-based sauce makes a filling low-carb and dairy-free meal. Suitable for raw vegan, nut-free, and paleo diet.
Raw sunflower seeds can be an excellent alternative to raw cashews in vegan recipes. Cashews are relatively high in carbohydrates, compared with most other nuts. Sunflower seeds are richer in protein and fiber and lower in carbohydrates than cashews. This beautiful seed is also packed with calcium and B vitamins to help you keep healthy bones and strong muscles!
I have used fresh Tarragon in this recipe which just adds a fresh, spring taste and a bit of elegance to a variety of recipes.
This recipe calls for the sunflower seeds to be soaked in order to activate their beauties and makes the nutrients more bioavailable and possibly easier to digest. As a rule, add 2-3 times as much water as seeds but you can not use too much – the seeds will only absorb what they can regardless of what they have access to. But don’t short them or they won’t sprout well. You can soak them 8-12hours.
This recipe is fantastic because it’s nut-free, so it’s so great for those with allergies. It’s also dairy-free, gluten-free, and keto-friendly. And because sunflower seeds are so affordable it’s a new staple for me.
Let’s get down to the recipe! It’s so simple and requires minimal ingredients. The sauce is incredible! If I have some leftovers I eat them with raw crackers like a dip and it’s divine. Remember a good cook is always learning! Love always. xx
Zucchini Pasta with Raw Vegan Sunflower Seed Sauce
- 2 zucchini to make pasta
- 250 g zucchini for the sauce
- 50 g sundried tomato
- 100 g sunflower seeds soaked in water
- 2 clove garlic
- 1 Tbsp nutritional yeast
- 2 handful fresh basil
- 1 /2 handful fresh tarragon
- 2 Tbsp virgin olive oil
- 1 tsp sea salt
- juice of 1/2 a lime
- Get started with turning your zucchini into pasta strips using your spiralizer.
- In the blender add the ends or remaining zucchini bits and all the rest of the ingredients. Blend until well combine. Scrape down the sides from time to time and process until smooth consistency.
ONLINE CHEESE COOKING CLASS
Just the beginning of many other vegan cheese options and this is an easy start, using cashews to make this funky and sliceable herbed cheese. It’s so much better to make your own.
Also the health benefits of letting go dairy cheese will change your life forever.