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vegan, savory · June 12, 2014

Poppy Seed Broccoli

Lately I’ve been experimenting with a high-carb, low-fat (HCLF) vegan diet. It’s commonly referred to as Raw Till 4, which means that I eat mostly raw fruit up until 4 p.m., and then a cooked, high-carb vegan meal for dinner. I’m not too strict about the time on the clock, but I focus on lots carbs (at least 80%) and little fat (less than 10%).

Trying out new eating styles is always fun to me, and I have many new recipe ideas. I recently made a recipe video for HCLF Broccoli Alfredo inspired by this Poppy Seed Broccoli recipe, which you can check out on my new videos page. I plan to keep making videos to share some of my Raw Till 4 meal ideas, so subscribe to my youtube channel if you’re interested.

What do you want to see on the blog? Do you want mostly sweets and desserts still? Do you want mostly raw recipes? Do you want some of the more indulgent (higher fat) recipes like another flavor of Muddy Buckwheaties perhaps? Let me know, because I have lots of ideas and I want to focus my efforts.

On to the recipe. A popular dinner in my house growing up was Poppy Seed Chicken. I always volunteered to crush the cracker crumbs, and more often than not I overdid it, puncturing the bag, and making a crumbly mess. We always had broccoli on the side, and even though I wasn’t a child who usually mixed foods, I loved to mix the two together. So I subtracted the chicken and the sour cream and the butter and the crackers, and created Poppy Seed Broccoli that is fat-free and vegan. And it is soooo good!

Poppy Seed Broccoli

1 head cauliflower

1 large stalk of broccoli

1 tsp poppy seeds

Salt and pepper to taste

  1. Process 1/3 of the head of cauliflower in the food processor or blender to create small, crumb-sized pieces.
  2. Chop the broccoli into bite-sized pieces. Chop the rest of the cauliflower into large chunks.
  3. Steam the large chunks of cauliflower in one pot and the broccoli in another. You want the broccoli to be bright green and the cauliflower to be very tender.
  4. Puree the steamed cauliflower. Add salt and pepper to taste.
  5. Add the cauliflower crumbs to a large, non-stick pan with no water or oil. Allow them to cook on medium-high until golden brown and just barely crispy. Keep an eye on them and stir frequently to avoid burning. Season with a little salt and pepper.
  6. Take the crumbs off the heat, and add the poppy seeds.
  7. Pour the cauliflower puree over the broccoli and stir gently to coat. Spread in a shallow dish, and top with the cauliflower poppy seed crumbs.

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In: vegan, savory · Tagged: cooked, vegetable

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Cake
-3/4 cup (180g) non-dairy yogurt
-1/2 cup (125g) almond butter or tahini
-1/2 cup (160g) maple syrup
-1 tsp vanilla extract
-1/3 cup (40g) coconut flour
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-2 tsp baking powder
-1/4 tsp salt
-1 cup blueberries (fresh or frozen)
Streusel
-1/4 cup (50g) coconut oil
-1/4 cup (35g) coconut sugar
-2 tbsp (15g) coconut flour
-1 tsp cinnamon
-1/4 cup (30g) chopped walnuts

Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing.

#veganbaking #coffeecake #glutenfreevegan #brunchrecipes
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Vegan White Chocolate Valentine’s Truffles
-1 package @emmysorganics Dark Cacao Coconut Cookies
-1/4 cup (65g) almond or peanut butter
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-Pinch of salt
-1/2 tsp vanilla extract
-8oz vegan white chocolate.
-Optional: natural pink sprinkles + 1/4 cup more melted dark chocolate for topping

Melt the white chocolate. Pour a small spoonful into the bottom of each cavity of the mold, and tilt to coat the bottom and up the sides of each heart. Freeze. Set aside the remaining white chocolate. Melt the dark chocolate chips. In a food processor combine the Dark Cacao Coconut Cookies, almond/peanut butter, melted chocolate, salt, and vanilla. Process until smooth, it should be the consistency of a thick brownie batter. Place about 2 tsps of the chocolate mixture into each heart and press to flatten. Cover with remaining melted white chocolate. Chill until chocolate is set. Carefully remove from the molds. Optionally drizzle with more dark chocolate and top with sprinkles. Enjoy!

#veganchocolate #valentinesrecipes #vegantruffles #healthydesserts
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Four ingredient chocolate crumb crust. Three ingredient date-sweetened cream filling. Its truly TOO simple and TOO good❤️

Crust
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Blend the milk and dates on high until very smooth. Add melted chocolate and blend until combined. Pour into the crust and smooth the top. Refrigerate (creamier more like a pudding/mud pie) or freeze (firmer texture) overnight, or for at least 8 hours. Slice and enjoy!

https://feastingonfruit.com/no-bake-vegan-chocolate-cream-pie-2/
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Swirl
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#nobakecheesecake #veganrecipes #healthydessert
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#vegancookies #christmascookies #holidaybaking #cookiebrittle #glutenfreebaking #feedfeed #veganpaleo
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Ingredients
-1/2 cup coconut sugar
-1/4 cup almond butter (or any nut/seed butter)
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-1 tbsp lemon juice
-2 tsps ginger
-1 tsp cinnamon
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-1/2 tsp baking soda
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-2 cups almond flour (oat flour option linked in my bio!)

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https://feastingonfruit.com/peppermint-mocha-cupcakes/
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https://feastingonfruit.com/gingerbread-nice-cream/

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