Tag Archives: raspberry

Vegan Beer : New Planet’s 3R Raspberry Ale

What up thugs and thugettes? We’re back with our fourth installment of vegan beer reviews. In this post we take a look at New Planet’s 3R Raspberry Ale. It’s Barnivore approved, and pretty freaking tasty!

Enjoy. And from Brent and Christie, peace out, my vegans.

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Figs and Cashews, another Dynamic Duo!

I was a big fan of the tart savory of zing of goat cheese paired with the sweet honeyed flavors of figs but goat cheese is no longer in my repertoire so what’s a girl to do? Well, fortunately there’s Punk Rawk Labs and their delicious cashew cheese. We started with some simple ingredients:

mixed greens with spinach

arugula

figs (fresh or dried)

cashew cheese (make your own or try Punk Rawk Labs’)

marinated tofu (optional)

balsamic vinegar

I started by putting a handful of greens on each plate.

Then I added another handful of arugula.

And then tastefully arranged (I just threw it on there…) some sliced figs, cashew cheese and tofu if you’re into tofu.

This is one version (above) with smoked tofu and dried figs. The more intense sweetness in the dried figs complemented both the savory smoky tofu and savory creamy tartness in the cashew cheese. We drizzled this one with raspberry dressing that really brought out the spicy and herbal flavors in the arugula. I’m a sucker for arugula. I liked the sienna of the figs next to the white tofu and the rich green but preferred the scene in the fresh fig salad. Salmon, ebony, white and emerald green kind of does it for me.

The second version (above) is more cashew cheese with fresh sliced fig. We drizzled it with balsamic vinegar and lots of cracked black pepper. The fig flavors were subtler in the fresh fruit: more fruity and less sweet and honey-like. I preferred it to the dried fig salad which was Brent’ favorite. These are salads that would impress company because they taste decadent and look beautiful. I hope you get to try some!

This is Christie, signing off!

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Granola: not just for hippies and hikers anymore!

Food dehydrators aren’t just for apple chips and other dried fruits and veggies. They’re also great for making your own granola. Brent and I have a generic recipe that’s pretty much fool proof.

1 cup rolled oats

1 cup buckwheat groats

1 tbsp flax or sesame seeds (optional)

1 cup dried fruit (we’re using 1/2 cup dried cranberries and 1/2 cup goji berries)

1 cup ┬ánuts (we’re using slivered almonds)

1/2 cup shredded coconut (optional)

1 tablespoon of carob or cocoa powder (optional)

2-3 tablespoons of ┬ájam (we’re using raspberry)

Combine the following in a large bowl and mix in the jam until the mixture begins to stick together. Spread it out on a drying sheet and dehydrate 4 hours. My dehydrator doesn’t have any heat settings or a timer. If yours does, don’t worry: this is fool proof, remember?

Buckwheat groats add a lovely crunch even if you decide not to add jam and dehydrate the mixture. When we make that instead, we call it museli. It’s got less sugar and is just as delicious. We put museli and granola over soy yogurt, fresh fruit, non-dairy ice cream or with regular cereal. It’s also great by itself as a snack. Buckwheat, oats, nuts and dried fruit are loaded with balanced protein, soluble and insoluble fiber, iron, essential fatty acids, important trace minerals and lots of vitamin C and B vitamins.

 

It’s also versatile: you can add a pinch of cinnamon if you’re so inclined; switch jam for rice nectar or maple syrup; add any fruits you like – apples and bananas are great! Use quinoa flakes instead of rolled oats… okay, now I’m hungry.

This is Brent and Christie, signing off!

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