3 Raw Vegan St. Patrick’s Day Recipes!

3 Raw Vegan St. Patrick’s Day Recipes!

Recipes:

SHAMROCK SHAKE
Ingredients-
For the whipped cream…
1 can full-fat coconut milk
1 1/2 tbsp maple syrup
1 tsp vanilla
4 small drops peppermint extract
For the shake…
3 ripe bananas
2 frozen bananas
1 pitted medjool date
4 leaves fresh mint
1 tsp vanilla
1 c spinach
Toppings…
Lime zest

Process-
1. Place can of coconut milk in refrigerator overnight. After coconut milk has chilled for at least 12 hours, flip can over and open from bottom.
2. Pour out coconut water, and scoop coconut fat into a chilled bowl. Whip fat with a hand-mixer on high speed until light and fluffy.
3. Add maple syrup, vanilla and peppermint extract to whipped cream and mix until smooth. Add mixture to piping bag and place in fridge while you prepare shake.
4. Add all shake ingredients to blender and blend until smooth. Pour into glass and top with coconut whipped cream and lime zest.

PIZZA
Ingredients-
For the crust…
3/4 c sun-dried tomatoes
3 tbsp milled flax seeds (soaked in 3 tbsp water)
2 medium orange bell peppers
2 pitted medjool dates
1 tbsp coconut aminos
1/2 c coconut flour
Juice of 1/2 lemon
1 clove garlic
Handful fresh basil
2 tbsp nutritional yeast
Ground black pepper
1/2 tbsp Pizza Seasoning (Frontier brand)
1/4 tsp crushed red pepper flakes (optional)
For the pesto…
3 heaping cups kale
1 loosely packed cup organic basil
Juice of 1/2 lemon
2 cloves garlic
2 tbsp nutritional yeast
Ground black pepper
1/2 tbsp maple syrup
1 avocado
1 tbsp wakame (or any type of salt)
Toppings…
Dehydrated mushrooms
Orange tomatoes
Orange bell peppers
Nutritional yeast

Process-
1. Soak sun-dried tomatoes in water for 30 mins.
2. Soak flax seeds in 3 tbsp water for 5 mins.
3. Add orange bell peppers, dates, and coconut aminos to blender and blend until smooth.
4. Add coconut flour, lemon juice, garlic, basil, nutritional yeast, pepper, Pizza Seasoning, and crushed red pepper flakes to food processor and process fully combined. Add strained sun-dried tomatoes and gelled flax seeds, and process again. While food processor is running, slowly pour orange bell pepper mixture through food chute until a dough-like texture is achieved. (Will be moist, but should be able to form a ball in hands.)
5. Place dough onto lined dehydrator tray and press in circular motion until a 1/4″ crust forms. Place crust in dehydrator at 115°F for 1-2 hours.
6. Once crust is ready to be flipped, remove from dehydrator, flip onto new tray and remove dehydrator sheet or parchment paper. Place crust in dehydrator for another 1-2 hours.
7. When ready to prepare toppings, place mushrooms on dehydrator tray and coat in lemon juice. Place in dehydrator at 110°F while you make the pesto.
8. Add all pesto ingredients besides the avocado and wakame to food processor. Process until well combined. Add avocado and process again. Finally, add wakame through food chute. Scoop pesto into bowl and add lemon juice and black pepper to taste.
9. Spread pesto onto pizza crust and top with dehydrated mushrooms, tomatoes, bell peppers, and nutritional yeast. If not consuming the whole pizza at once, apply pesto and toppings to one slice at a time, and store crust and pesto in the fridge separately. Eat leftovers cold, or place crust in dehydrator 15 minutes before eating.

CUPCAKES
Ingredients-
For the carrot cake-
2 c shredded carrot
1 c walnuts
1/2 c reduced fat coconut shreds
8 pitted medjool dates
1/4 c water
2 tbsp maple syrup
2 tsp vanilla
1 tsp cinnamon
1/8 tsp nutmeg
For the frosting…
1/2 c cashews
1/2 c water
4 pitted medjool dates
2 tsp vanilla
2 tsp lemon juice
1 c spinach (optional)
1/4 tsp cinnamon
Toppings…
Reduced fat coconut shreds

Process-
1. Add shredded carrot, walnuts, and coconut shreds to food processor and process until fully combined.
2. Add remaining carrot cake ingredients to food processor and process until a cake/dough-like consistency is achieved.
3. Press cupcake batter into lined cupcake tin, being sure to fill liners to the top. Place cupcakes in fridge while you prepare the frosting.
4. Add all frosting ingredients to a blender and blend until fully combined. Add frosting to piping bag and chill in fridge to thicken.
4. Pipe frosting onto cupcakes and top with more coconut shreds. Store in refrigerator for up to 5 days.

Music:
Squeepo- Irish Swag
Masego x Medasin- Girls That Dance
PARTYNEXTDOOR- Let’s Get Married
Sinead Harnett- Rather Be With You