Zain’s Raw Vegan Boston Cream Pie

This tasty treat is made with nearly all whole foods.  No processed sugars or flours here!  Coconut butter and raw cashews make for a luscious creamy center, and the raw chocolate drizzle is divine.  Even with the sweetness from the maple syrup and dates, your blood sugar will stay in check thanks to the healthy dose of nuts and an added scoop of protein powder.  Now that’s dessert. 

Ingredients:

Pie

1 Scoop SUNWARRIOR Vanilla Protein

6-7 Medjool Dates (pitted)

1/2 cup + 1 tablespoon Walnuts OR Almonds (soaked, I used sprouted nuts)

1-2 teaspoons Maple Syrup

1/2 tablespoon Coconut Butter

Pinch Himalayan Crystal Salt OR Sea Salt

1/8 teaspoon Cinnamon

Cream Filling

1 tablespoon Coconut Butter

1/4 cup Cashews (soaked)

1 tablespoon Hot Water

1/8 teaspoon Natural Vanilla Extract

1 Medjool Date

Raw Chocolate Topping

1/8 cup Raw Cacao Powder

1 1/2 tablespoons Coconut Butter

Pinch Himalayan Crystal Salt (optional)

Directions:

1. Prepare Cream Filling by blending all ingredients together in a food processor until very smooth, refrigerate.

2. Prepare Pie Layer by blending all ingredients together in a food processor until quite smooth.

3. Once blended, use your hands to separate the blended ingredients into two parts.

4. Mould one part into a round pie shape, set aside.

5. Remove Cream Filling from fridge and pour on top of the first layer of pie then mould the second pie layer on top ensuring that the sides mesh together. *Note: you may want to wet your hands to make this happen.  I like to really work it into a beautiful round shape but you can create any shape that you want (ie. square, loaf etc).

6. Prepare Raw Chocolate Topping by lightly melting coconut butter then stirring in raw cacao powder and salt if using and drizzle over top of your pie.

7. You may refrigerate until ready to serve or serve right away.

*Makes 2 large or 4 mini servings

Recipe from Zain Saraswati Jamal Website at http://www.zainsaraswatijamal.com/2013/04/17/zains-raw-vegan-boston-cream-pie/

Turkish Chickpea Salad

Chickpeas are a perfect blend of protein, complex carbohydrate, and fiber to keep you sustained throughout your busy day.  Perfect to pack for lunches alongside any salad greens; the marinade makes a natural salad dressing bursting with flavor.

Ingredients:

3 cans (about 4 1/2 cups) garbanzo beans

6 tablespoons red wine vinegar

6 tablespoons olive oil

1 1/2  teaspoons minced garlic

2 1/2 teaspoons Dijon mustard

1 1/2 teaspoons dried marjoram

1 teaspoon dried oregano

2 1/2 teaspoons paprika

1 teaspoons salt

1 teaspoons black pepper

1/4 medium red onion, chopped

1/8 bunch Italian parsley, chopped

1/2 cup thinly sliced dried Turkish apricots
1/3 cup sliced kalamata olives

Preparation:

Rinse canned beans well and drain.  Whisk together vinegar, oil, garlic, Dijon mustard, marjoram, oregano, paprika, salt and black pepper until dressing is combined. Toss with beans.  Combine onion, parsley, apricots and olives with bean/dressing mixture. Let marinate in refrigerator for several hours before serving.

Serves: about 8

Preparation time: about 10 minutes

Recipe taken from PCC Cooks Website.

Green Mango Salad

The zesty, spicy, and sweet flavors of this quick and easy salad go great alongside grilled tofu, chicken, or shrimp! 

2 very large green (unripe) mangoes, peeled and cut into 2 x ½ in batons

½ large sweet onion, sliced lengthwise

1 jalapeno, seeded and finely chopped

2 tablespoons fresh lime juice

Salt and freshly ground pepper

1 Tbsp olive oil

In a bowl, toss the oil, mangoes, onion, and jalapeno with the lime juice.  Season with salt and pepper and serve right away.  Serve with grilled chicken or shrimp or tofu.

~6 servings

Total prep time = 15 mins

Recipe adapted from Food and Wine magazine