raw vegan phở with hoisin sauce, broccoli, mushrooms, basil & sprouts

I promised you this recipe awhile ago, and now I am delivering. I got the idea to make raw phở a couple weeks ago and couldn't get the thought out of my mind. I mean, we all love phở right? But personally I am not too crazy about the high salt content and rice noodles. The fresh broccoli, warm, gingery broth, crunchy sprouts and aromatic basil, though? COUNT ME IN. 

This recipe has all the positives and none of the processed. Oh! Some other advantages? It's super cheap to make, and low-fat! (I know those factors are important to a lot of you.) It's basically no fat if you choose not to make the hoisin sauce but c'mon now - it's raw. vegan. hoisin. sauce. I want to literally bathe in this recipe. 

I couldn't have been happier with the flavour of the broth. I was a bit skeptical I could make it taste as great as the original but it honestly tastes BETTER. No kidding. You get the real, unrefined flavour of onion, garlic, ginger, coriander and cinnamon, with none of the excess salt. You can choose to warm it slightly with your broccoli and mushrooms on the stove like I did (this also steams the veggies a little bit which I love) or you can leave everything totally raw and enjoy it at room temperature. 

I basically inhaled two bowls of this; it was like a phở frenzy. I was so full I left the last bowl to my mom. I still have the taste of the dish in my mouth and I am now craving more... dang. Make this anytime you wanna warm up and ward off colds. The ingredients are all anti-cancer super foods that will keep you living long and smiling big. What's not to love?

raw vegan phở with hoisin sauce, broccoli, mushrooms, basil & sprouts

serves: 1-2

noodles:

1 large zucchini sliced into noodles on a mandolin, spiral slicer or cheese grater

broth:

1/4 cup chopped onion

1 teaspoon chunk of peeled ginger

Dash of cinnamon and coriander, to taste

3 cups hot water

1 tablespoon miso (any kind will work) 

1 peeled garlic clove

hoisin sauce:

1 tablespoon tamari

1 tablespoon maple syrup (or other preferred sweetener)

2 tablespoons almond butter

1 tablespoon coconut vinegar

1 peeled garlic clove

Toppings:

1 head of broccoli, cut into bite size pieces 

1/4 cup basil leaves

1/2 cup mung bean sprouts

3-4 sliced white mushrooms

To make the broth: blend all the ingredients until smooth. Strain if you want, and mix in your broccoli and mushrooms. You can either warm this mixture up on the stove (and simultaneously lightly steam the veggies) or leave as-is. I just love steamed broccoli and warm broth. Pour this over your noodles in one or two bowls and top off with sprouts and basil leaves. 

To make the sauce: blend all the ingredients until smooth. If it's too thick, add some water. Pour over your phở bowl(s) and DIG IN WITH CHOPSTICKS. 

Apple Cherry Crisp

photo credit: vegfamily.ca

Recipe from The Everyday Vegan wheat-free, gluten-free option, soy-free

This is an easy, healthy, tasty apple crisp that can be modified to include other fruits or ingredients of your choice.  Unlike a lot of fruit crisps, I have kept the fat content low. This makes for a very healthy snack or dessert paired with some non-dairy ice cream or yogurt.

Fruit Mixture:
2-3 tbsp pure maple syrup (depending on sweetness of fruits, see note)
2 tsp arrowroot powder
2 cups chopped apples (cored and peel removed)
2 tsp fresh lemon juice
2 cups fresh or frozen cherries, stems and pits removed (or substitute more apples or other fruits, see note)
1/2 tsp pure vanilla extract
1/4 tsp cinnamon
1/4 tsp freshly grated nutmeg
pinch of sea salt

Crisp Topping:
1 cup rolled oats (use certified gluten-free for a gf option)
1/4 cup oat flour (use certified gluten-free for a gf option)
2 tbsp unrefined sugar
1/2 - 3/4 tsp cinnamon
1/8 tsp of sea salt
1 tbsp pure maple syrup
1 - 1 1/2 tbsp neutral-flavored oil

Preheat oven to 350 degrees. For the fruit mixture, mix maple syrup and arrowroot until smooth. In a large bowl, toss apples with lemon juice, then add maple syrup mixture and remaining fruits mixture. Transfer mixture to a lightly oiled baking dish (8" x 8" or similar size). For the topping, in another bowl, combine oats, sugar, cinnamon, and salt. Mix well, then add maple syrup and oil. Work mixture with your hands, then sprinkle it evenly over the fruit, lightly pressing it down. Bake for 38-43 minutes until bubbling around the edges and lightly browned. Remove and cool a little before serving (lovely served with a non-dairy ice cream). Serves 4-5.

Note:
Try different fruit combinations, such as:
- 2 cups chopped apples; 2 cups blueberries
- 2 cups chopped apples; 2 cups frozen mango chunks
- 2 cups chopped pears; 2 cups frozen raspberries
- 2 cups chopped apples; 1 cup chopped pears, 1 cup frozen berries, 2 tbsp cranberries or raisins

Apple Swirl Loaf

Recipe from The Everyday Vegan  wheat-free option, soy-free, oil-free option


Apple Mixture:
1/2 cup diced apple (peeled first)
1 tsp freshly squeezed lemon juice
1/4 cup unsweetened applesauce
1/4 cup unrefined sugar (I use coconut sugar)
1 tsp cinnamon
1/8 tsp allspice

Batter:
1 1/2 cups whole-wheat pastry flour (or 1 2/3 cups spelt for wheat-free version)
1/2 cup oat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp sea salt
3/4 cup vanilla or plain non-dairy milk
1/2 cup pure maple syrup
1 1/2 tsp pure vanilla extract
1 tbsp organic neutral-flavored oil (optional, can omit)

Preheat oven to 350 degrees F.  First combine apple mixture: in a bowl, toss apples with lemon juice and then add applesauce, sugar, cinnamon and allspice.  Mix and set aside.  In a large bowl, combine dry ingredients for batter (sifting in baking powder and soda).  Mix well.  In a small bowl, combine milk, maple syrup, vanilla, and oil (if using).  Add wet mixture to dry, stirring through until just well combined (without overmixing). Add apple mixture to batter, and using a spoon or knife, ever so slightly fold/swirl it into the batter (okay to have thicker spots, as above, these will create delicious flavor swirls)!  Pour into a lightly oiled (just wipe with a paper towel) 9" x 5" loaf pan (I use glass).  Bake for 40-45 minutes, until golden and a toothpick or skewer inserted in the centre comes out clean.