Raw Chocolate Bars

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By definition, raw vegan diets consist of unprocessed plant foods that haven’t been heated over 40 degrees C. Using all natural, antioxidant-rich ingredients, these chocolate bars are as pure as they get, and unlike any waxy confectionary you’ve ever had.

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Raw Vegan Chocolate Bars from Scratch

1 cup cocoa butter pieces
Pinch fine Himalayan salt
7 tablespoons raw cacao powder
3 tablespoons mesquite powder
2 1/2 tablespoons agave nectar
Dried fruit and nuts, optional

Melt the cocoa butter shavings and salt in a double boiler over low heat. Remove from heat and let stand 10 minutes. Whisk in the cacao and mesquite powders. Stir in the agave nectar. Transfer the mixture to a blender, and blend on high for about 90 seconds until well emulsified.

If using dried fruit or nuts, put them into a mold and then top with chocolate mixture, otherwise, pour chocolate mixture into molds. If you don’t have molds, you can easily use loaf pans (for thick chocolate bars use a 9×5, for thin chocolate bars, use two 8×4). Freeze immediately.

Let set completely before unmolding and cutting into pieces, about 30 minutes. Store in the refrigerator or freezer.

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One Pot Indian Curry

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If you are new to Indian food, use about half of the spices, then add more to taste. This cooks up nice and thick, but if you want a thinner, soupier version, use additional water. This isn’t authentic (obviously?), but it just tastes really good.

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One Pot Indian Curry

1 tablespoon extra-virgin olive oil
2 small yellow onions, chopped
2 to 4 cloves garlic, minced
1 (2-inch) piece ginger, peeled and finely chopped
1 1/2 tablespoons ground cumin
1 1/2 tablespoons ground coriander
1 1/2 tablespoons garam masala
2 teaspoons turmeric
1 teaspoon chili powder
1/4 teaspoon ground cinnamon
Sea or himalayan salt to taste
Freshly ground black pepper to taste
3 large carrots, peeled and chopped
3 turnips (not rutabaga), peeled and chopped
1 large red bell pepper, seeded and chopped
3 plum tomatoes, chopped
1 1/2 tablespoons tomato paste
2 1/2 cups water
1 cup brown basmati rice
1 can lite organic coconut milk
2 cups cooked chickpeas
8 cups loosely packed baby spinach
1/2 cup loosely packed cilantro, chopped (optional)

Heat the oil in a large saucepan. Add the onions and cook for about 5 minutes, until softened. Add the garlic and ginger, and continue to cook until fragrant and cooked through, about 2 minutes. Add the remaining spices and stir to mix. Let cook about 1 minute until fragrant.

Add the remaining vegetables. Mix well, and cook, stirring often for about 5 minutes, just until they begin to soften. If the mixture becomes to dry, add a splash of water. Mix in the tomato paste, water and rice. Bring to a boil. Reduce to a simmer, cover, and let cook about 45 minutes, until rice is tender. Remove the lid and add the remaining ingredients. Cook for an additional 10 minutes, adding water if necessary, until warmed through.

Maple-Glazed Mushroom Hazelnut Balls

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These combine fragrant hazelnuts and earthy mushrooms with a spicy-sweet glazed topping. Reminiscent to the texture of falafel, it has a crispy exterior with a creamy interior. Use it in sandwiches, serve as an appetizer, or toss with a gluten-free rice penne and herbs.

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Maple-Glazed Mushroom Hazelnut Balls

For the mushroom hazelnut balls:
1 tablespoon extra-virgin olive oil
1 onion, chopped
About 1/2 lb/227g chopped mushrooms
2 cloves garlic
1 cup whole hazelnuts
2 tablespoons ground flaxseed
1 tablespoon wheat-free tamari, gluten-free soy sauce, or coconut aminos
1 tablespoon large flaked nutritional yeast
1 teaspoon dried oregano
1/2 teaspoon dried thyme leaves
Fine sea or Himalayan salt
Freshly ground pepper
3 tablespoons sorghum flour

Heat the oil in a large skillet over medium heat. Add the onion and mushrooms, cooking until onions are translucent and mushrooms are soft. Stir in the garlic, letting cook about 1 minute until fragrant. Remove the pan from the heat and let cool.

Pulse the hazelnuts in a food processor until finely chopped. Add the mushroom mixture, flaxseed, tamari, nutritional yeast, oregano, thyme, and a dash of salt and pepper. Process until  nearly smooth (it should have just a bit of texture). Using a spatula, stir in the sorghum flour until well mixed.

Line a dish or baking sheet with waxed paper and shape the mixture into balls. Put each one on the waxed paper and refrigerate for about 30 minutes.

After the 30 minutes, lightly oil a baking sheet and preheat the oven to 350°F (180°C). Transfer each of the balls to the prepared sheet. Bake for 30 minutes, turning after 20 minutes. While they are in the oven, make the glaze.

For the glaze:
1/2 cup water
6 tablespoons dark maple syrup
1 (1-inch) knob ginger, finely grated
2 cloves garlic, minced
Fine sea or Himalayan salt to taste
Cayenne pepper to taste

Put all ingredients in a small saucepan. Bring to a boil over medium heat. Reduce heat to medium-low and let simmer 5 minutes.

Once the balls are baked, drizzle them with the maple glaze or use for dipping. Enjoy warm.