This is a really easy recipe 80/10/10 style recipe that you can use as a quick breakfast, a snack, replacement for cooked applesauce in baking or a raw dessert. If you have a few bruised apples laying around, it also takes care of those too!

Raw vegan apple sauce is also very kid friendly for a quick meal. I use ceylon cinnamon in this applesauce recipe. It is OUT OF THIS WORLD! You can check it out here  at our store. It doesn’t have a dry bitter flavour like the regular hard cinnamon sticks you find at the grocery store. Ceylon cinnamon is made from a different cinnamon tree and actually tastes like sweet cinnamon, almost a mix between powdered sugar and cinnamon. It’s sugar free of course and tastes great for many different dessert toppings.

Fat Free Raw Vegan Blender Applesauce

Serves 1 or 2

Ingredients:

3 medium apples, peeled and cored
1 banana fresh or frozen
1 date, pitted
1/2 cup water
1 tsp ceylon cinnamon (this is the true sweet cinnamon you can get it here at our store)
dash of allspice

Directions:

1. Place apples, water, banana, cinnamon and allspice in a Vitamix (or food processor) and push down using the tamper, and blend until creamy. Using a frozen banana will give you a nice cool applesauce.

2. Garnish with sliced or chopped apple, raisins, shredded coconut or additional cinnamon.

3. Serve immediately, or refrigerate for later.

Makes 3 cups

Additional Tips:

I use this when I also need some applesauce for baking, and just omit the date and cinnamon if it would affect the recipe. It’s a great way to use up some extra apples and banana when you don’t want them to go to waste!

 

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Raw Vegan Mexican Cilantro Corn Chowder

This recipe is featured in my 2 part Savory Raw Dinner Recipes DVD set.  It is super easy and very delicious!

When I was thinking up raw soups to make, that would look great and I would enjoy eating, I got the idea of packing in more and more veg into it instead of having it be all heavy from nuts or lots of avocado. The solution was to add some fresh yellow bell pepper, for flavour, bulk, and colour. It really adds to this simple combination of corn and avocado and took it to a whole new level.

Whenever I show people pictures of this soup, they can’t believe it’s raw and think it looks so great. Well it tastes even better too. You can also get very creative with the garnishing.  I went for a very simple look to display the solid soup ingredients and garnishes. Of course if you make the recipe you can add as much as you like. You can also make this a little spicier by adding more chili powder.

The beauty of raw soups, is that they are quite fast to make (aside from cutting fresh corn off a cobb, you can use frozen if you must) and you can blend them until they are the temperature you want in the Vitamix. So they can be room temperature, warm or quite warm. Just blend for 30-60 seconds for room temperature 1-2 minutes for warm, and then once you get past 2 minutes you are essentially really heating the soup and can cook it a little.  So keep this in mind, depending whether you want a room temperature raw soup, or a transitional warm “raw” soup.

This recipe will please even the most skeptical people of raw soups. Just blend it a little longer so it’s warm and not cold if you’re using corn and bell peppers straight from the fridge.

Please let me know what you think! I love your feedback. For more delicious recipes check out my Savory Raw Dinner Recipes 

Creamy Raw Mexican Cilantro Corn Soup

Ingredients:

3 cobs of corn
2 yellow peppers, cut into chunks
1 small onion, cut into chunks
2-3 cloves of garlic, diced
1 small avocado or 1/2 large
1/2 cup cilantro diced
2 1/2 tsp cumin
1/2 tsp herbamere/salt
1 1/2 large limes juiced
1/2 red pepper, diced
diced chili peppers or chili pepper powder to garnish
green onions to garnish
Directions:

1. Cut the corn off the cob. (Make sure you have a sharp knife, a bowl or plate to catch the corn, and a towel. It’s messy!)

2. Put half of the corn, both yellow peppers, avocado, onion, garlic, half of the cilantro, cumin, lime and salt into the Vitamix or food processor.

3. Use the Vitamix tamper to push ingredients down into blade and blend until creamy. (If you don’t have a Vitamix and need to add a little water to make it blend, do so)

4. Pour into 2 bowls. Add remaining corn, and red peppers. If you like it spicy add diced chilli peppers.

5. Garnish with cilantro, red pepper, green onions and a sprinkle of chili pepper powder.

Serve!

How did you like this soup? Did you know you can use the base of this as a raw salad dressing too?

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21 Confessions From Low Fat Vegan Chef

December 14, 2014
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  21 Confessions by Veronica Grace   1. I do not actually consider myself a chef, nor do I claim to have any culinary training. I am sell taught, having lived and traveled to some remote areas and had to rely on making my own raw and vegan recipes for myself and others. Ever since [...]

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How To Make Thanksgiving Vegan or Plant Based and Still Enjoy It

November 6, 2014
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  Our Thanksgiving is already long gone in Canada, but I saved this post for my American readers as many of you have a hard time deciding on what to make and spend a lot of time worrying if your guests or family can survive a meal without turkey or ham on a big holiday. [...]

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Low Fat Vegan Chef’s Favorites for 2014

October 21, 2014
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Low Fat Vegan Chef’s Favorites for 2014   Here I will share some of my well known and new favorites that I want to rave about. Do any of my favorites make your list this year? Favorite Kitchen Appliance: EZ Bean Cooker (Great for ALL pressure cooker style recipes and not just beans) See my [...]

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Missing Summer Already – Harvest Soup (Butternut Squash, Sweet Corn and White Beans)

September 15, 2014
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Ah summer… I think it’s everyone’s favourite month.  (At least mine as it’s the sunniest/warmest time in Canada.) But now the weather is growing colder already and I can tell I’m missing the heat…. I was looking around the freezer the other day and wanted to make up something quick and healthy and I saw [...]

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Dr. Fuhrman’s Cinnamon Fruit Oatmeal (Eat To Live Recipe)

September 14, 2014
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  Now that’s it’s cooling down, you may be craving something warm and comforting for breakfast these days instead of smoothies or cold cereal. So I decided to make up one of Dr. Fuhrman’s (author of Eat To Live and Super Immunity) ultra healthy nutritarian breakfast oatmeal recipes. This is ultra healthy because it contains zero [...]

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How To Make Raw Almond Milk in a Vitamix

September 14, 2014
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Almond milk is something that many people use nowadays, whether they are vegan or have dairy allergies. Sure you can buy some (non raw) almond milk at the store for your smoothies or cooking, but there’s likely going to be sugar, preservatives and other additives and synthetic stuff in it as well. While it is [...]

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How To Store Fresh Herbs for Vegan Recipes

May 27, 2014

Fresh herbs are WONDERFUL to use in every day recipes, but not all of us have them on hand and even when we do they sometimes (or often) go to waste or are only partially used. I love using fresh herbs in my recipes and if you don’t already have a backyard garden or a [...]

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Low Fat Herbed Tofu Ranch Dip (With Silken Tofu)

April 23, 2014
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Readers often ask if I have a secret recipe for making veggie dip – but without all the fat (and the guilt should someone eat say half or the whole recipes while snacking on veggies…) And so I wanted to share this recipe for Herbed Tofu Ranch Dip from Comfort Foods From Around The World. [...]

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