Coconut Crusted Tofu with Teriyaki Vegetables and Cauliflower "Rice"

 

Working with tofu is so much fun! It's like starting with a blank canvas and painting a beautiful picture full of color and life!  Instead of paints and pencils, we work with flavors and ingredients to create new and interesting dishes.  On a previous post, I had experimented with panko bread crumbs to make a pecan crusted tofu and quickly learned that dredging tofu is not only easy but can yield marvelous results!  Without using egg, the coconut clings to the tofu and creates a nice crispy shell while the inside is tender and firm.  Served over a bed of teriyaki stir fried vegetables and cauliflower rice, this meal is a fantastic choice for a quick and delicious weeknight meal.

 

Coconut Tofu Ingredients:

• 1 Tbsp. low sodium tamari or liquid aminos (Brad's liquid aminos or coconut aminos are both good)
• 1 Tbsp. mirin (Japanese sweet wine)
• 1 Tbsp. maple syrup 
• 1 Tbsp. sesame oil
• 1 tsp. red pepper flakes
• 1/2-1 cup shredded coconut
• 1 16 oz. package of organic extra firm tofu, drained, and pressed.

Coconut Tofu Method:

• Preheat the oven to 350 °F. 
• Remove tofu from its package and drain the liquid. Carefully wrap in kitchen towels and set on the counter. Gently press the liquid from the tofu.  Remove the now saturated towel and wrap in a dry one. Set the tofu on the counter for 20 minutes so the excess water and drain. 
• In a small bowl, add the tamari, mirin, maple syrup, the sesame oil and the red pepper flakes.  Give the sauce a quick whisk to incorporate.  Into another small bowl, add the shredded coconut.
• Cut tofu into bite-sized cubes.  Completely saturate each piece of tofu with the sauce and then transfer to the bowl with coconut. Gently press each side of the tofu into the coconut and place finished tofu cube on a baking tray lined with parchment paper or a glass oven safe dish.  Bake for 20 minutes.  While the tofu bakes, prepare the cauliflower rice and teriyaki vegetables.

 

Cauliflower Rice:

• 1 head of cauliflower, broken into large florets
• Salt and pepper to taste

Cauliflower Rice Method:

• To a food processor fitted with the "S-type" blade, add the cauliflower.  Pulse until the cauliflower is broken into small pieces and resembles rice.

 

Bring a medium sized sauce pan to medium heat and add a little bit of olive oil.  Add the cauliflower rice to the pan, add a bit of salt and pepper and stir.  Let cook for about 10 minutes, stirring occasionally. Let cook until the cauliflower is tender and then turn the heat to low and cover while you make the teriyaki vegetables.

Teriyaki Vegetable Ingredients:

• Two medium carrots, sliced
• 2 cups broccoli florets
• 2 stalks celery, sliced
• 1/4 cup white or yellow onion, sliced
• 1/2 cup soft yellow squash, sliced into half moons
• 2 cloves garlic, minced
• 1/4 cup low sodium tamari or liquid aminos
• 2 - 4 Tbsp. water
• 2 Tbsp. rice or apple cider vinegar
• 2 Tbsp. + 1 tsp. maple syrup
• 2 Tbsp. rice flour
• 1/2 tsp. sesame oil
• 1/2 tsp. mirin

Teriyaki Vegetable Method:

• In a small bowl, add the minced garlic, tamari, water, rice vinegar, maple syrup, rice flour, sesame oil and mirin and whisk to incorporate. Whisk well to ensure that the rice flour is blended and there are no lumps.  Set aside.
• In a medium sized fry pan, add a little bit of olive oil and bring to medium-high heat.  Add all the vegetables and stir well.  Let cook for about 5 minutes or until the onions become translucent.  Pour teriyaki sauce into the pan and reduce the heat to medium-low. Stir to cover all the vegetables in sauce and place a lid on the pan.  Let cook for an additional 2-3 minutes or until the vegetables are tender.

About this time, the coconut tofu should be done. Remove from oven and allow to cool slightly.

To serve: To a plate add a bed of cauliflower rice, then cover the rice with teriyaki vegetables. Top with coconut tofu and garnish with fresh cilantro, chives and black sesame seeds!  Enjoy!

 

Thank you for visiting Venturing Vegan! I find great pleasure in sharing these recipes with all of you and sharing how easy and delicious it is to be fully vegan. If you have any questions or comments, please feel free to leave them below. As always, sharing is caring so please share any all recipes with family and friends!

Banana Coconut Cream Pie

 

 

Coconut is a sacred fruit in the vegan and raw food world.  Coconuts so regularly appear in my diet that I find myself in the produce aisle, a coconut in each hand, comparing weights to find the heaviest and most prize specimens in the bunch!  A good coconut will have a nice bit of heft for the size, this way you know that your coconut will have solid, thick and hearty meat inside.  Coconuts are a magical food (well, seed actually) and I am a firm believer in the power of the coconut to heal, provide nourishment, and soothe the soul.  They offer high doses of fiber, are low on the glycemic index scale, and can help speed up your metabolism!  These glorious nutrient powerhouses offer high health benefits but they also nourish the soul!  Coconut water nourishes mind body and soul by hydrating our bodies, beautifying our skin, and bring us closer in connection with our food.  Drinking the vital life fluid of a giant seed offers us grounding, centering, and appreciation with every sip.  So go ahead, crack open a big beautiful coconut and enjoy! 

 

 

 

 

 

 

Bananas and coconuts are a raw foodists dream!  I'm only about 70% raw and I love these fruits!  I had wild coconuts and bananas for my first time in the Whitsunday Islands (pics above) and it was a life changing experience.  Going to the Earth, to the tree, to the soil, to the source and plucking the food that we put in our bodies is an affirmation of health and gratitude that forever changes our relationship with food.  If you have ever tilled the soil and planted your own garden then you know what this feeling is; the powerful connection which binds us to our food and through our food, to our planet and our very experience.  Taking time to appreciate the practice of planting, growing and harvesting will forever connect the cycle of life to your present and to your digestion!  If you don't have a garden, I highly suggest seeking out foraging classes or gathering wild foods if possible.  If these aren't possible, then take time in your food preparation and work with whole foods, in their unaltered state, and appreciate what bounty the Earth has given for you to enjoy. 

 

This recipe works with many delicious and whole foods ~ coconut, dates, cashews, bananas, vanilla beans ~ these gorgeous ingredients provide a strong visual connection to our food while we prepare it.  Take note of where your food comes from, how it smells as you work with your ingredients, and appreciate all that these flavor combinations have to offer.  If you haven't given up dairy, this pie might just change your habits forever.  Let's get started!

For the crust:
2 cups raw nuts such as almonds, walnuts, pecans or a combination
1 cup shredded coconut
9 large medjool dates, pitted, chopped
 
For the Filling:
1 1/2 cup cashews
1/2 cup coconut oil, melted
1 cup coconut milk
7 dates
1/4 cup lemon juice, freshly squeezed
5 bananas (1 for blending, 4 sliced)
1 pinch vanilla bean, scraped OR 2 tsp. vanilla extract
1/2 tsp. salt
1 batch of coconut whipped cream
 
Method for the crust:

Using a food processor fitted with the "S" type blade, add the nuts and pulse until the nuts are chopped into small pieces.  Add the coconut and the dates and pulse again until the mixture forms a dough ball.  This shouldn't take very long.  If your dough isn't sticking together, add an extra date or two.  Take a pie pan and line with plastic wrap.  Press your crust into the pie pan.  Cover and refrigerate while making the filling.

 

Method for the filling:

In a food processor fitted with the "S" type blade or a Vitamix blender, blend all ingredients expect the 4 bananas for slicing.  Blend until smooth and creamy.  Take your four bananas and slice them.  Pull the pie crust from the refrigerator.  Lay one layer of sliced bananas on the base of your crust.  Add a layer of filling and then top with more banana slices. Top with a thin layer of the filling.  Make sure to cover all the banana slices since the lemon juice in the filling will keep the banana slices from oxidizing.  Cover and refrigerate overnight. 

Coconut Whipped Cream Method:
Flesh of one to two young coconuts (how to open a coconut)
3 dates, pitted, chopped OR 1/4 cup raw coconut nectar OR 3 Tbsp. maple syrup
1/4 cup raw cashews, ground into flour (use a coffee grinder)
1 Tbsp. vanilla extract
1/4 cup coconut water
 
Add all ingredients to a high speed blender or food processor and blend until whipped cream forms!

To serve:
Top with an ample layer of coconut whipped cream and more shredded coconut.  Slice and enjoy!

 

Raw Pear Tart

Life in the Pacific Northwest can be harsh for a California girl. Cold winters, minimalist produce selections, and expensive apples (wait! I can't actually get a Washington apple in Washington? I'm not paying $2 for an imported apple) have dampened the bounty of my heart.  Driving through the country in late Fall, the roads are lined with apple trees just bursting with delicious looking fruit.  Of course, the stores don't carry them.  There is more profit to be had for the powers at be to ship off our beautiful and locally grown fruit and then import sub-par, prematurely picked substitutes.  Fortunately, one of my clients has 10 acres of farmland where she has a veritable orchard of pear trees!  Thanks to my favorite doggy acupuncturist, I've been pretty much assured my fill of local, rich, and juicy pears! 

 

One day after a dropping off a weeks supply of raw, vegan VV meals, I found two large buckets of pears with a little sign that said, "Take all you want!"  Digging through buckets of fruits, searching for the most perfect specimen brought memories of flea markets and fruit vendors in Brisbane where all produce was displayed in boxes on a dirt floor.  Is there anything as satisfying as buying fruit from a dirt floored local market?  Maybe.  Picking fruit ripe from the tree or produce fresh from your kitchen garden scores pretty high on my happiness charts.  With all of these locally sourced gems, what is one to do with the abundance of pears?  Make pie! It breaks my heart to think about baking or cooking fresh fruits.  The sweetness of fruit is a sensory treat in of itself and the confetti of nutrients, antioxidants, and vitamins are just a pretty awesome bonus.  With perfection being in the raw, why bother to heat these perfect little packages and damages the goods?  In my humble opinion, fruit is best served and enjoyed in the raw.  Therefore, here is my version of the most delicious unbaked pear pie you will ever taste.  Enjoy the process, enjoy the ride, and please be grateful for the privilege that is a perfectly ripe pear on the taste buds.

Let's begin with the crust:
Ingredients

• 3 cups raw cashews
• 1 vanilla bean, scraped or 1 tsp. vanilla extract
• 1/2 cup medjool dates, pitted  (if your dates are dry, soak in water for 30 minutes to an hour)
• 1/2 cup shredded coconut
• 1/2 tsp. sea salt

Method:

1. To a food processor fitted with the "S-type" blade, add the cashews, salt, and vanilla.  Process into a powder. 
2. Roughly chop the dates and add them to the food processor slowly while it is running.
3. When the mixture forms a dough that sticks together (test by pinching a piece between two fingers and see if it holds together).  If it sticks together than it is ready, if not, add another date and process again.
4. Take a pie pan and line with plastic wrap.  Press dough into the pan to form a pie crust.  Cover and refrigerate for 1 to 3 hours.  While it cools, make the filling.
5. Once the crust is cool, it will be firm enough to remove and still maintain its shape.  Gently remove and discard plastic wrap. 

 

For the filling:

• 3 ripe pears, cored and sliced thin
• 1/2 cup medjool dates, pitted, chopped
• 1 tbsp. coconut oil, melted
• 1 vanilla bean or 1 tsp. vanilla extract
• 1 organic orange, seeded and peeled
 

Method for filling:

1. To a blender, add the orange, dates, vanilla, and coconut oil.  Blend well until smooth.
2. Gently add sliced pears to a large bowl.  Cover with orange sauce and mix until all slices are covered.

Take pie crust and lay the pear slices in facing the same direction.  Wrap around in a circular pattern until all the pears are in the crust.  Take one or two pieces of pear to lay in the center.  Garnish with shredded coconut, optional.

 

 

This pie will keep for a few days covered in the refrigerator.  Enjoy!

 

 



Raw Chocolate Truffles

 

When I found out that my hot yoga class was offering a special class Thanksgiving morning, I knew I had to bring a treat!  Since it was in the a.m. and since we were a large group of people, I knew that my raw, vegan Chocolate Truffles would be a hit!  Bite-sized and healthy enough to enjoy in the morning, I decided a big batch was just what was needed.  Everyone loved them and thankfully I made enough for my yoga teacher to take home to her three boy! 

These truffles are incredibly easy to make and are guaranteed to please.  They would make a lovely addition to any holiday table, party, or just a great treat anytime!  Here is what you're going to need:

• 2 cups raw nuts (I usually always use raw almonds but cashews, pecan, or walnuts would work)
• 3/4 cup raw cacao powder
• 1 cup dates, pitted (medjool are a good choice but today I opted for golden)
• 3-4 Tablespoons filtered water
• 2-3 Tablespoons maple syrup (optional for added sweetness)
• 1/2 teaspoon vanilla extract (optional for added sweetness)
• Pinch of Himalayan or Sea Salt
• 1 to 1 1/2 cups shredded, dried coconut (for decoration, option to also use raw cacao nibs, sesame seeds, chopped nuts, and raw cacao powder mixed with cinnamon).

Method:

1. Into a food processor fitted with the "S-type" blade, add your nuts.  If you want little pieces of nuts in your truffles, then process nuts until they are in tiny pieces.  If you want a smoother truffle, process nuts to a fine powder.
2. Add cacao powder and salt then process briefly to combine.
3. Add the remaining ingredients and process until the mixture begins to form a giant ball.  The dates are nice and sticky so they will encourage the ingredients to form together.  This should happen pretty quickly.  Test your dough by pushing some between your finger and if it sticks together then it is good to go.
4. Roll the truffle mixture into small 1 inch balls. 
5. Take coconut and place on a plate (option to also use more cacao powder or sesame seeds to roll your truffles in for variety).
6. Roll each ball in the coconut so that is covered like a little ball of snow.
7. Enjoy!

Here is the plate I brought to my yoga class!  Literally took just 30 minutes to make :)

Happy Holidays!!

Raspberry Coconut Cupcakes

Seattle is known for its beautiful water views, cold weather, and lots of rain.  Did you know that Seattle is also known as a thriving vegan hub?  That's right! Seattle is home to the tasty vegan Mighty-O's doughnuts, great restaurants, and an annual VegFest!  As you can see, Seattleites love the water as much as they love hiking the Olympic Mountains:

 

As a food loving vegan, I made a commitment with my sister to visit a new vegan joint every month throughout the Seattle area.  Last week, we went to the incredible Chaco Canyon near Alki beach.  The menu had tasty eats like the THC sandwich, the Hippie Bowl, and the Community Bowl which was a pay what you can bowl of nutritious food for those in hard times.  Despite the huge menu of vegan and mostly raw selections, Chaco Canyon is known for their raw enchiladas!  It was my first time eating a raw enchilada and their sprouted lentil tortilla convinced me that I could become a raw foodist.  So, I came home and broke out the dehydrator that my mother had gifted to me 6 months ago.  What was the first thing I made, you might ask?  Raw cupcakes of course!!  Here is the recipe so that you can make your own rawmazing Raspberry Coconut Cupcakes! Enjoy!

Makes 12
Cake Batter Ingredients:
1 1/2 cups almond meal
3 cups dried shredded coconut
1/2 cup coconut meat (check out my how to for opening a coconut)
12 medjool dates, pitted, chopped*
1/4 tsp. sea salt
2 tsp. vanilla extract
2 Tbsp. maple syrup
1/4 cup coconut water (you could also use regular filtered water)
*if your dates are dry, soak them in water for 2 hours to plump them up before using

Frosting Ingredients:
1 cup raw cashews, soaked at least 4 hours, rinsed, drained
1 cup coconut meat
1/4 cup coconut water (or coconut milk)
1 tsp. vanilla extract
1 tsp. almond extract (optional. This is for extra sweetness)
3 Tbsp. maple syrup
3/4 cup fresh raspberries (you can also use frozen if that's what you have)
1 Tbsp. coconut butter
1/4 cup coconut oil, liquid

Filling Ingredients:
1/2 cup fresh raspberries
2 medjool dates, pitted, chopped
1 tsp. vanilla extract
1 1/2 Tbsp. coconut butter

Method:

1. To make the batter, the first thing to do is turn your shredded coconut into coconut flour.  So process 1/2 cup at a time in a coffee grinder.  Do not use a food processor as this will make coconut butter.  Using the coffee grinder will turn the shredded coconut into a fine flour.

2. In a large bowl, add the coconut flour, almond flour, and sea salt.  Whisk to combine. Set aside.

3. To a food processor fitted with the "S type" blade, add the dates, coconut meat, salt, vanilla, maple syrup and the coconut water. Process until smooth.  Add the contents of your flour bowl into the food processor with the date mixture.  Process to combine until smooth and well incorporated.

4.  Line your dehydrator trays with 12 standard sized cupcake cups.  Spoon the batter into each cup as you would do with traditional cupcakes.  Since the dough will not rise, what you see is what you get.  So the batter might need a little "moulding" to take on a nice cupcake appearance.  Do this for each cupcake and then place the trays back into the dehydrator.  Dehydrate for 12-16 hours.  Then remove from dehydrator and allow to cool.

5. To make the frosting, add all ingredients except for the coconut oil and coconut butter to a food processor.  Melt the coconut oil by placing it on the stove in a pot of warm water.  Once the oil is melted, add the coconut butter to it and whisk the two together until they are both liquid and well combined.  Once your ingredients in the food processor are smooth, while the food processor is running, add your liquid coconut oil and coconut butter.  Process another minute to incorporate.  Pour frosting mixture into a bowl and refrigerate until it has a buttercream consistency.  The longer it cools, the firmer it becomes and the easier it will be to frost your cupcakes.

6. Take your cooled cupcakes and cut the center from each cake.  Using a butter knife, cut about 1 tbsp. sized cups from the center.  This is where you will add the filling. 

7. To make filling, add all ingredients to a blender and blend until smooth.  Then spoon the filling into each cupcake as pictured.

8. The last and most fun step is to frost your cupcakes! If you have a piping bag, then pipe away! If not, just drop a few tablespoons of frosting on top of the cupcake and use a butter knife to smooth it. 

 

I made cupcakes with filling and without.  Some people like the plain and some people like the filling.  Try both ways and see which you prefer.  Either way, don't forget to garnish the top of your cupcake with a fresh raspberry or two!  Enjoy your Raw Raspberry Coconut Cupcakes!

Thank you for stopping by the Venturing Vegan blog! If you enjoyed this post and would like more from Venturing Vegan, you can find me on Instagram and Facebook for daily vegan and raw inspiration.  If you like this recipe, please feel free to share!  Vegan recipes should be like the sweetness of fresh berries, enjoyed, savored, and shared with friends and family!

Raw German Chocolate Cake

Coconuts are divine, delicious, and decidedly good for us!  Their creamy and meaty texture is perfect for making raw desserts!  Using the meat, coconut milk, coconut water, coconut butter, or coconut oil we can create tempting and sinful raw vegan eats that are good for the taste and good for the body.

When I was living in LA, I had a slice of raw vegan cheesecake at the amazing Café Gratitude.  Love at first bite does not even begin to describe the sensation of biting into my first raw cake. Since then, I have made many cakes but this one is extra special!  I decided to start experimenting and playing around with my cake recipes and to my delicious surprise, coconut butter works as a wonderful substitute for coconut oil. It also results in a creamier cake.  When possible, I also cut the amount of cashews in half and use 1 cup soaked cashew and 1 cup fresh coconut meat to reduce the amount of nuts in my cakes.  Once I made the swap, I instantly fell in love with the results and created my first extra special childhood dream cake: Raw German Chocolate Cake.  The flavors in this cake are identical to the baked not-so-healthy not-so-vegan version and it is just heavenly.  Plus, it's very pretty as well.  I hope this recipes encourages you to start playing around with your own cake creations because the combinations of flavors, nuts, butter, and fruits are endless! 

This recipe calls for coconut butter which can be very expensive (about $8 a jar) and is not always organic.  Making fresh coconut butter at home takes about 10 minutes!  It will also save you loads of money and gives you the option to make it organic.  To make coconut butter, simply take dried shredded coconut and put it in a food processor fitted with the "S blade."  Process for about 10 minutes, stopping periodically to scrape down the sides.  I've found it works best to blend a minimum of two cups of shredded coconut at a time. 

My Raw German Chocolate Cake recipe also calls for fresh coconut meat which means you've got to roll up your sleeves and crack open one of these tropical gems.  If you don't know how, don't worry!  I've made a how to on the best way to open a coconut.  It's really easy so don't fret :).

One more word before we dive into the recipe.  This cake has layers and to create beautiful and even layers, it is best to freeze each layer for about 30 minutes to an hour before adding the next layer.  If you are short on time, I suggest doing a vanilla layer, then chocolate layer and then adding the coconut topping.  This cuts prep time and doesn't compromise flavor.  Okay, here we go...

Chocolate Coconut Crust:
1 cup raw walnuts
1/4 cup raw cacao powder
1/2 cup shredded dried coconut
1/2 dates (soak for an hour if they are dry), pitted, chopped
1/4 cup raw honey or raw coconut nectar
pinch of salt (optional)

Crust Method:

Add all ingredients to a food processor fitted with the "S blade" and process until your mixture is crumbly and sticks together when you press it between your fingers. 

Take a pie pan and line it with plastic wrap.  Press your crust mixture into the pan in that shape of a crust.  It will work just like play dough, holding its shape and forming easily.  The dates work as a binding agent and making the crust should be very easy.  If it's not sticking together, put it back in the processor and process a bit longer.

Vanilla Layer:
1 cup soaked raw cashews (soak overnight at room temp then drain and rise before use)
3/4 cup coconut butter
1 to 1 1/2 cups fresh coconut meat
1/2 cup coconut water (or coconut milk or even almond milk, whichever you have)
3/4 cup raw honey or coconut nectar
2 Tbsp. vanilla or 1 1/2 vanilla bean (scraped)

Vanilla Layer Method:
Add all ingredients to a food processor fitted with the "S blade" and process until your mixture is smooth, creamy, and lump free. 
Add 1/2 of the vanilla mixture to your pie crust.  Reserve the other half.  Cover your pie pan with plastic wrap (or use another identical pie pan which is what I do).  Place cake on a flat surface in the freezer for about an hour.

Chocolate Fudge Layer:
1 cup coconut butter
1/3 cup coconut oil, melted
1/4 cup raw honey or coconut nectar
2/3 cup raw cacao powder
1/2 vanilla bean or 1 tsp. vanilla extract
4 Tbsp. soaking water from dates (use water from the dates for caramel coconut layer)

Chocolate Fudge Layer Method:

Add all ingredients to the food processor and blend until smooth and creamy.  Just like we did with the vanilla layer, add one half of your chocolate mixture on top of the vanilla layer.  Reserve the other half for later.  The chocolate layer will harden much quicker than the vanilla (from the coconut oil) so freeze for about 20 to 30 minutes.  Then remove from the freezer and you will have this:

 



Now, repeat the layers.  Add one more vanilla and one more chocolate.  As I mentioned above, if this is too time consuming, just add all the vanilla layer at once and then all the chocolate on top of that.  However, making the layers really gives your cake a stunning look.  It is up to you and your schedule.  It will taste delicious either way :). Now for the topping...

Caramel Coconut Layer:
1 cup dates, soaked two hours (reserve soaking water for chocolate fudge layer) pitted, chopped
2 Tbsp. coconut oil, melted
1/4 cup honey
1/2 vanilla bean or 1/2 tsp. vanilla extract
1/2 cup shredded dried coconut

Caramel Coconut Method:
Add dates, coconut oil, honey and vanilla to food processor.  Pulse a few times to mix.  Then add the coconut shreds and process until well combined.  Add this topping as the final layer to your cake.

Keep the cake in the freezer for storing.  It should keep for a week but honestly, it has never gone past 3 days uneaten in my house!  When ready to enjoy, remove from freezer and lift out using the plastic wrap to lift the cake up and out of the pan.  Discard plastic wrap and let sit at room temperature for 15 minutes before cutting and consuming.  Enjoy and congratulations on your beautiful Raw German Chocolate Cake creation!

If you love this recipe, please share with your friends and family!! I blog because I love to inspire other people to live healthy lives without sacrificing in flavor, enjoyment or fun!  I believe vegan recipes should be like a good piece of cake, savored and shared with the ones you love.  Please share, spread the joy, and enjoy!  You can also find Venturing Vegan on Facebook for more inspiration or on Instagram for daily vegan living!  Thanks for stopping by!