Thanks to a good friend, i am so excited about the recipes and video instruction for vegan foods on this website. I already made the vegatable tempura. I made onion rings with Tamari sauce and my son ate practically all of it, leaving me a few pieces. The next dish we are going to make is apple crisp. These dishes are so simple and quick to make as well as mouth watering. One of the Chef's covers nutrition, specifically minerals, proteins, how to get your daily needs from your dishes. He adds things like nutrititional yeast, spinach, hemp, to really sneak in ways to get all nutrients your body will need on a vegan diet without sacrificing flavor.
These are some dishes I cannot wait to make: pesto w/pine nuts because my son is allergic to walnuts, peanut butter stir fry, more tempura with cauliflower and broccoli, vegan beans and franks, and omg the mocha chocolate cake. There are more but, pregnant lady getting hungry.
Go visit:  www.chooseveg.com, let me now what recipes you love.

Cashew yogurt is delicious alternative to dairy or soy yogurt. It is a good source of protein, iron, magnesium, and zinc as well as beneficial bacteria and enzymes.

Cashew Yogurt
This creamy, nondairy yogurt just takes a few seconds to mix up. The incubation period is 8 to 24 hours depending how warm you keep it.

1 cup raw cashews

1 cup water

Place cashews in blender and grind to a coarse powder. Add water and blend until smooth. It should have a consistency of heavy cream. Pour mixture into a jar and place in warm location (70ºF to 100ºF). Cover with a light towel or napkin. Start checking the yogurt after 6 hours. First you should notice bubbles forming. When it has formed thick curd with a layer of liquid (whey) on the bottom, cover and transfer to refrigerator. Chill for at least one hour. When ready to eat, stir the whey and yogurt together. Add a little agave nectar, maple syrup, molasses, fruit, or jam if desired. Yogurt will keep refrigerated up to a week.

Makes 2 cups

Note: Choose a place where the temperature will remain constant to incubate your yogurt. I like to fill a small cooler with warm water and place the jar in the water (make sure the water is below the level of the jar). Another good place is on top of the pilot light in a gas stove. As long as the temperature in your house is at least 70ºF, you can place the jar anywhere. Keep in mind, the lower the temperature, the longer the incubation. At 70ºF, it will take about 20 hours .

cashew nuts,
raw Nutritional value per 100 g (3.5 oz)
 Energy 2,314 kJ (553 kcal) Carbohydrates 30.19 g Sugars 5.91 g Dietary fiber 3.3 g Fat 43.85 g Protein 18.22 g Thiamine (Vit. B1) .42 mg (32%) Riboflavin (Vit. B2) .06 mg (4%) Niacin (Vit. B3) 1.06 mg (7%) Pantothenic acid (B5) .86 mg (17%) Vitamin B6 .42 mg (32%) Folate (Vit. B9) 25 μg (6%) Vitamin C .5 mg (1%) Calcium 37 mg (4%) Iron 6.68 mg (53%) Magnesium 292 mg (79%) Phosphorus 593 mg (85%) Potassium 660 mg (14%) Zinc 5.78 mg (58%) Percentages are relative to US recommendations for adults.
Source: USDA Nutrient database

For Snack and part of Dinner
Smoothie: Canteloupe, Mango, Pineapple, Banana, Tofu, some oats


We didn't have this for dinner but, I love pad thai tofu so, i have to ask my husband to budget for these
 ingredients below. Then we have to see if the kids will eat it.

Raw Food Pad Thai with Kelp Noodles

- 2 T Macadamia Nut butter (or Almond Butter)
- 1/3 cup oil, sesame or olive
- 1 T Tamari
- 2 teaspoon cumin powder
- 2 teaspoon of ginger
- 1/2 jalapeno pepper, deseeded
- 2 teaspoon lemon juice or lime
- 1/3 cup filtered water

Blend and serve over Kelp Noodles, thinly sliced Red Bell Peppers and Mung Bean Sprouts.

* You can garnish with peanuts and cilantro!From Kevin Giavanni, Raw Foodist

At almost 4 monthhs pregnancy we are trying to embark on making our diet as raw as possible. We eat within biblical law of what foods are clean and unclean. Through studying of nutrition, I have learned the more natural state a food is in, the more enzymes, minerals, and antioxidants your body will receive. I will share what foods I am eating throught this pregnancy, as well as what I am giving my children; as we embark on this journey of healthy living.

Today for Breakfast:

Smoothie: Kale, cucumber, watermelon, apple juice
Lettuce Wraps: Big pieces of Romaine lettuce, tomato, onion, vegan chick patty, vegan cheese sauce...yummm

Amy’s Favorite Green Smoothie
By Amy De Wolfe

1 Fresh Mango (peeled)
1.5 Medium Bananas (peeled)
2 handfuls Baby Spinach
1 cup Water or Coconut Water
4-5 Fresh Mint Leaves

Toss everything in the blender and blend until smooth. If you like a thick smoothie, use frozen fruit and/or less water. If you like a thinner smoothie, use more water as you blend.


The Best Salad Ever
1 ripe mango
2 large handfuls sunflower sprouts
A large plate or bowlful of your favorite greens

Place your greens on you plate or in a bowl. We're talking serving platters and large mixing bowls here! Spread your sunflower sprouts over top of the greens. Peel and dice your mango, disposing of the pit, and sprinkle the chunks of fruit over everything. We like to squeeze any remaining juice out of the flesh stuck to the peeled skn or pit over our salad too. This works especially well with very ripe mango. Enjoy each bite of greens with a juicy chunk of sunny mango!


Amy's Guacamole
By Amy De Wolfe 2 Ripe Avocados
1 Ripe Roma Tomato
2 Tbs Fresh Minced Corriander (Cilantro)
1 Tbs Fresh Minced Onion
Juice of 1/2 a Lime
Sprinkle Cumin (optional)

Peel and pit the avocados and place the flesh into a sealable container. Keep the pits aside. Dice the tomato and add it, the corriander, the lime juice and the cumin to the avocado. Use a potato masher - or better yet, add some love and use your hands - to mix the ingredients and mash the avocado. Don't try to make it too smooth. The chunks of avocado are delicious!

Put the avocado pits on top of the guacamole, seal the container and place in the fridge for several hours so the flavours can combine. Delicious eaten with romaine lettuce leaves and sprouts, or on celery sticks!

From: The Raw Divas