BlissYogi's Favorite Recipes
Did you know there are 112 shortcuts to BLISS?
It's true, there is an ancient yogic text that actually lists all of them! Included in these shortcuts is taste. I'll be adding some of my favorite recipes here.
Here is a great way to get some greens into your diet...without having to cook! This recipe comes from Rhio's Hooked on Raw book. It was my first raw recipe. I couldn't believe how good it tasted!
Marinated Collard Ribbons
(I used chard the first time and have also experimented with kale and other greens with great success)
1 bunch of collard greens washed well and sliced into thin slivers
Marinate overnight in the fridge with:
1 - 1.5 Tablespoon oilive oil
1/2 - 1 lemon or lime juiced
1 Tablespoon Nama Shoyu (a raw tamari sauce)
This is very good by itself. AND you can dress it up with avocado, tomatoes, celery, sunflower seeds....use your imagination!
Bon apetit!
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Delectable Slim Belly Vegan Chocolate Cupcakes
I found this Super Moist VEGAN Chocolate Cake recipe at the VegWeb.com site. Here’s the link: http://vegweb.com/index.php?topic=6686.0
I made a few modifications and have to agree with the original poster, this IS by far the most surprisingly deeelightful and EASY cake. This recipe is great for adults and for kids ages 3 and up.
Ingredients:
1.5 cups of Bob’s Red Mill Gluten-Free All Purpose flour 3 tablespoons of sifted good quality cocoa
½ teaspoon Bob’s Red Mill Xanthum Gum
½ cup baking cocoa (I used raw cocoa powder as I sometimes am a raw foodie!)
1 teaspoon baking soda
½-1 cup date or brown sugar (the first time I made this I used ¾ cup sugar- too sweet, 2nd time I used ½ cup,
0.5 teaspoon salt (optional)
5 tablespoons any veg.oil (I used olive oil)
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1 cup cold water
Directions:
1. Put your flour into mixing bowl, add cocoa, baking soda, vegan sugar and salt and mix well.
2. Mix all the liquid ingredients together.
3. Mix the wet and dry ingredients together until there aren't any more lumps and pour into a 9 inch by 9 inch baking pan, two inches deep, it doesn't even have to be greased.
5. Bake at 350 degress Fahrenheit for about half an hour, test with a fork or toothpick. If it comes out clean it’s done!
Enjoy this delicious cake. You will be surprised at its moistness and richness!!!!! It can be cooled and iced with your choice of icing or can be enjoyed on its own. The batter can also be used to make cupcakes!!
TIP OF THE DAY: for an instant cake, have the pre-measured, pre-mixed dry ingredients at hand, then simply add the wet ingredients when you want a fresh treat! It makes a great birthday cake! Hey, it even freezes well!
Makes: 1 9x9 cake, Preparation time: 15 minutes, Cooking time: 30 minutes NOTE: For cupcakes bake 20 minutes.
Amazing Vegan Coconut Pecan Frosting
Ingredients:
½ c (1 stick) vegan margarine (try ¼ c vegan margarine & ¼ c coconut oil for REALLY rich flavor)
3/4 cup sugar
1 1/2 cup shredded coconut
1 cup chopped pecans
1 teaspoon vanilla
1/2 cup soy, rice or nut milk (I used rice milk…you may need to use more milk if doing the coconut oil version)
Directions:
Boil together all ingredients in a medium to large saucepan over medium-high heat for 12 minutes, stirring constantly with a wooden (or plastic) spoon. Pour then spread on cake while frosting is still warm. Let set up for a few minutes before serving (sets up faster if you cover it and place it in the fridge).
Serves: enough for one 2-layer cake
Preparation time: 15 minutes