Tofu Chili Paste

1/2 container of firm tofu, crumbling
1/2 cup sweet grape tomato, chopped
2 cloves of garlic, minced
1 tbs minced onion
1/4 tsp sea salt
1 tsp brown sugar
1 tsp olive oil
1 tsp lemon juice
1 tsp soy sauce
3 red chilli, chopped

1. In a wok, put the olive oil and heat, put in the tofu stir-fry until golden.
2. Add the onion, garlic, onion stir-fry
3. Add brown sugar, sea salt, soy sauce, lemon juice, stir-fry.
4. Add red chilli, stir-fry and turn off the heat.

Serve along with fresh cucumber and cilantro.
Makes 2 servings

Onion soup sweet & sour

** blender

Ingredients :
2 cups yong thai coconut water
1/2 cup pure water
1/4 yellow onion, chopped
1 cloves garlic, peeled, chopped
1/4 cup fresh lemonjuice
1 tsp olive oil
2 tbs raw coconut aminos (or nama shoyu)
pinch of black peppers

Put all ingredients in a high speed blender, blend until smooth.

Makes 2 servings

* This recipe ideas from raw volution.

Tiramisu

** food processor
** blender

Coffee Cake Layer
2 cup almond meal
1 cup dry shredded coconut
1 tbs rum (option)
1/2 cup rolled oats
3/4 cup chopped dates
1 tbs agave
1 tbs vanilla extract
1 tbs coffee extract
pinch sea salt
In a food processor, mix all ingredients until well incorporated and smooth.

Cream Layer
1 cup cashews (soaked 2 hours)
1 cup coconut milk (young thai coconut meat & coconut water in a high speed blender)
1/4 cup agave
1 tbs vanilla
1/2 cup coconut oil (melted)
In a high speed blender, mix all ingredients until well in corporated and smooth.

Topping
1 tbs raw cocao powder

Press half of coffee cake layer mix into bottom of 9" springform pan, then pour a layer of cream over coffee cake. Press remaining coffee cake mix onto cream, top with remaining cream to make a thick layer and chill in refrigerate until firm.
Sprinkle raw cocao on top before serving. Enjoy!

Avocado, Kiwi Paste

These recipe, all you need are the ingredients and a food processor.

Ingredients :
1 avocados, peeled, pitted and cut into 1/2 inch pieces
1 kiwi fruit, peels removed, cut into 1/2 inch pieces
1 jalapeno, chopped
3 bunches chopped dill, stems removed
2 cloves garlic, peeled, chopped
2 tbs fresh lemon juice
1/4 cup chopped yellow onions
1/4 tsp sea salt
1 tsp agave
1 tbs raw coconut aminos (or nama shoyu)

Put all ingredients in a food processor, mix well.
Serve along with fresh bean sprouts, cucumber and cilantro.
Makes 2 servings

Mix Veggies Salad

These recipes, all you need are the ingredients and a blender.

Ingredients :
For the salad
1 cup peeled and shredded cucumber
1/2 cup shredded carrot
1/4 cup shredded radish
2 bunch chopped fresh cilantro

For the dressing
1 tbsp chopped red onion
1/2 cup chopped tomato
1 tsp agave
1 tbsp olive oil
1 tbsp fresh lemon juice
pinch of sea salt

Directions : Combine all of the salad ingredients together in a large mixing bowl until well. Combine all of the dressing ingredients together in a speed blender until smooth. Pour the dressing over the salad, mix well, and serve. Enjoy!

Green Smoothie

These recipes, all you need are the ingredients and a blender.

Ingredients :
1 kiwi
1 mango
10 baby spinach
1/4 cups pure water

Directions :
1. chop the kiwi, mango and place in your blender
2. add spinach in on the top
3. blend well
4. taste to test. You may want to add a little more water if you like your smoothie thinner.

Mezza Platter

I just started going raw vegan after eating vegan for 4 years. For me this was a personal choice for the love of animals. Many recipes found on the Internet are delicious. I decided to take a class from Cru Restaurant and would like to share it with you.

Tunisian Beet Salad
Harissa (Middle Eastern Chili Paste)
Cashew Cheese
Fig Pate
Cucumber Tzatziki
Garlic Kale
Flax Crackers

Water Chestnut with Tapioca in Coconut Milk "Tub Tim Krob"

Tub Tim in Thai has 2 meanings. One is red ruby and another is pomegranate seeds. Krob means crunchy. This recipe is easy and fun to make. This Thai dessert makes me miss my mom in her busy day, selling food and take care of us in same time.

Ingredients:

1 can water chestnuts. Cut in to small squares size approx 5 mm. (1/4" fine)
7 1/2cup water
1 cup tapioca flour
1/4 cup brown or white sugar
1/2 tsp red food coloring
1/4 cup coconut milk
1/4 teaspoon salt (or pinch of salt)
1 cup crushed ice

Preparation:

Syrup
In a cup put 1/4 cup of water and sugar. Put in microwave for 45 seconds.

Coconut Milk
Into a small pot, put 1/4 cut of water, coconut milk and heat (low), add salt, keep stirring for 1 minute.

Chestnut with Tapioca
1. In the bowl put the red food coloring and put chestnut pieces mix well together.
2. Put tapioca flour in the tray, drop the chestnuts in, and coat them with flour.
3. Boil 3 cups of water in a pot; add coated chestnut pieces in small amount into the boiling water. Some cooked red pieces will float.
4. Put 4 cups of water in big bowl, scoop cooked red pieces up and dump them in water and leave it to cool.

Pour out water from the chestnut bowl, add syrup. Add coconut milk on the top before serving.

Serve along with crushed ice (or without) as you prefer. Yum...enjoy!

Makes 2 servings

Bamboo Shoots and Tofu with Gravy "Rad Na"

Ingredients :

170 grams (1/2 of the container) extra firm tofu, crumbling
1/2 cup bamboo shoots, slides
1 tsp white soy sauce
2 tsp corn starch
1 cup vegetable broth
1 tsp garlic salt (to taste)
1/4 tsp black pepper
1 tsp garlic chopped
1 tbsp olive oil
1 tbsp sweet green peas
1/4 cup carrots, cut small

Preparation :

Bamboo Shoots and Tufo
1. In a wok, put the oil and heat, put in the chopped garlic stir-fry.
2. Add the crubling tofu stir-fry until golden.
3. Add the bamboo shoots, stir-fry.
4. Add the sweet green peas, carrots, stir-fry.
5. Add garlic salt, stir-fry until is done and turn off the heat.

Gravy
1. In a small pot, put the vegetable broth and heat, bring to a boil.
2. In a small cup put the corn starch, add 1 tbsp water, stir well togeter.
3. Slowly pour the corn starch mix with water into the pot, stirring constantly about 2-3 minutes until thickened.
4. Add soy sauce, black pepper (to taste), stir-fry until is done and turn off the heat.

Pour the gravy on top of bamboo shoots and serve along with rice. Enjoy!

Makes 1 serving

Fried Tofu "Kuo Tofu"

Ingredients :

170 grams (1/2 of the container) tofu, crumbling
1/4 tsp white vinegar
1 tsp white soy sauce (mix together with vinegar)
1 tsp garlic salt (to taste)
1/4 tsp black pepper
2 fresh red chili, cut
1 tsp garlic chopped
1 tbsp olive oil
1/4 cup onions sliced
1 jalapeno (or half green bell pepper), cut
5 basil leaves

Preparation :

1. In a wok, put the oil and heat, put in the chopped garlic stir-fry.
2. Add the crumbling tofu stir-fry until golden.
3. Add the soy sauce, vinegar, garlic salt, black pepper, red chili, stir-fry.
4. Add jalapeno stir-fry until cooked.
5. Add basil 2-3 leaves, stir-fry until is done and turn off the heat.
Serve along with rice and fresh basil leaves. Enjoy!

Makes 1 serving

Garlic Fried Rice "Kao Pat Ga-Tiam"

Ingredients :

* 1 cup cooked brown rice
* 3 mushrooms, sliced
* 1/2 tsp red wine vinegar (to taste)
* 1 tbsp soy sauce (mix together with red wine vinegar)
* 1 tbsp olive oil
* 3 cloves garlic (2 sliced, 1 chopped)
small cucumber, green onion, tomato

Preparation :

1. In a wok, put the oil and heat, put in the chopped garlic stir-fry until golden.
2. Add the sliced mushroom stir-fry until fully cooked.
3. Add the soy sauce mix with red win vinegar, stir-fry.
4. Add brown rice stirring constantly so the brown rice doesn't burn.
5. Add the sliced garlic, stir-fry until the garlic is done.
Serve along side with the cucumber, tomato and spring onion. Enjoy!

Makes 1 serving

Mango Salad "Yum Ma Mong"

In my country (Thailand) people love "Yum" (salad). It's very healthy, low in calories and fat. It's easy to make, less ingredients, so tasty so yummy.

Prep Time : 10 minutes
Total Time : 10 minutes

Ingredients :

* 1 firm mango (may be green or red-orange in color), peel, cut, sliced
* 1/4 cup onions sliced
* 1 tsp brown sugar (to taste)
* 1 tbsp white soy sauce
* 1 or 2 dried red chili, chopped


Preparation :

1. Mix together the salad dressing ingredients (dry chili, brown sugar, soy sauce) in a bowl.
2. Add the sliced mangoes into a mixing bowl. Do a taste-test. The salad should be mingling of sweet, sour, spicy and salty,
3. Place on a serving platter. Enjoy!

Makes 1 serving

Flowers

My friend Bee and beautiful flowers from my backyard.