Raw Vegan Brownies

This recipe comes from the internet and then my experimenting to make it simple and fast.

Raw Vegan Brownies

Ingredients:

• Walnuts (1 cup, raw)
• Medjool Dates, dried (6-8 pitted)
• Carob powder (2 heaping tbs or more)
• Water (2 tsp, for a moister brownie; optional)
• Dried fruit (any kind, any amount or none at all)
• Salt (to taste)

1. Process the walnuts (you can add pecans and other nuts) and salt (if desired) in a food processor until finely ground. Add the dates until the mixture sticks together. If this does not go well it could be because you do not have a strong food processor. If that is the case then cop the dates into as small a pieces as you can before you add to food processor. Add Carob powder (or cocoa powder or chocolate chips) to the processor and mix briefly. Also add water at this time if you want moister brownies

2. If you are adding any dried fruit (diced into small pieces) then transfer the fruit and the batter to a mixing bowl. Mix well using hands. Pack mixture firmly into a square container to whatever thickness you like. If they are too thin they fall apart, too thick and they taste doughy, I prefer about the height of my flattened thumb. Use a potato masher to make the batter flat. Stored in a sealed container, these brownies will keep for up to one week in the refrigerator or one month in the freezer. If they fall apart when you try to eat them then next time make them thicker and add more dates and even agave nectar or honey. Salud and share!

Mexican Style Rice

Here is a basic raw side dish you can make and keep in the refrigerator for the rest of the week. This is especially good in the fall and winter as you can get fresh parships all over the northern hemisphere.

Mexican Style Rice

Ingredients:

• Parsnips (4 medium sized)
• Sun dried tomatoes (1 cup, soaked 2-6 hours)
• Onion (one half medium) (any kind)
• Pepper (one half red, orange or yellow)
• Garlic (4 cloves crushed)
• Cumin (heaping tbs)
• Chili Powder (tea spoon or less or more, its hot!)
• Salt (to taste)
• Water from Soaked sun dried tomatoes (quarter cup or less)
• Olive Oil (quarter of a cup or more)

Peel and cut the parsnips into thumb sized pieces of the same size. Place the parsnips in a food processor and pulse until the parsnips are the size of rice (practice). Cut the sun dried tomatoes into rather small pieces (M&M size). In a blender or food processor mix the onion, red pepper, garlic, cumin chili powder, salt, water and Olive Oil. Combine all ingredients in a bowl and stir until thoroughly mixed. Experiment with the amount of water and oil. Start with less and add more if it seems not all the parsnips are getting coated. This recipe takes a little practice to decide how much sun dried tomatoes, spices, oil etc you prefer. Do not be shy, coat that baby. This keeps for up to 5 days in a sealed container in the refrigerator. It is ready to sit beside any raw dish you make as your main meal. Salud!