Raw whipped cream 1 cup cashews • 1 cup water • 3 tbsp honey 1 tbsp lemon juice (or lime juice) 1 vanilla bean or 1 tbsp pure vanilla extract • pinch of salt 1/3 cup coconut oil (reserve - do not add to blender yet) 1 tbsp lecithin (ground up in your coffee grinder if it hasn’t been ground up already) (reserve - do not add to blender yet)
Directions:
1.) Add all ingredients except coconut oil & lecithin to the blender. Blend until smooth. 2.) Add the coconut oil and the ground lecithin (do not use chunky lecithin, grind it first!) Blend again until well distributed. 3.) Pour liquid raw whipped cream mixture into a bowl (or directly on top of the thing you want to eventually top, i.e. brownies). The whipped cream will be quite runny and it needs to be refrigerated for about 8 hours in order to solidify into a more whipped-creamy texture.
Tempeh Tacos with Coleslaw (4-6 tacos) Tacos 2 TBLS extra virgin olive oil 1 8 oz package tempeh, crumbled 3 TBLS vegan Worcestershire sauce 2 TBLS tomato paste 2 TBLS sesame seeds 2 TBLS apple cider vinegar 1 TBL agave nectar
Directions:
Heat oil in large skillet. Cook crumbled tempeh until brown, stirring frequently. In the meantime, in a small bowl, whisk the remaining ingredients. Pour over the tempeh and let it cook about 3-4 minutes.
Coleslaw
1/2 small head red cabbage, finely shredded 1/4 cup red onion, chopped 1/4 cup sliced almonds 2 TBLS dijon mustard 1 shallot, finely chopped 1 tsp agave nectar 4 TBLS red wine vinegar 3 TBLS extra virgin olive oil salt & pepper to taste
Directions:
Mix the cabbage, onion, and almonds in a medium sized bowl. Whisk the remaining ingredients and pour over the slaw. Place the tempeh mixture on a corn tortilla or romaine lettuce leave and top with the slaw. This recipe is from the cookbook The Karma Chow Ultimate Cookbook
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