Music by The Ride Theory

Provided by Mevio’s Music Alley

ALSO FOR YOUR SAFETY: I forgot to warn against “bean poisoning” (seriously, google it) because my slow-cooker reaches high enough temperatures to prevent it, but most don’t! If you’re not sure about your’s (or just want to be on the safe side), boil your beans briskly for 5 minutes after soaking them and before adding them to the slow-cooker.

Music by Sylvie Lewis

Provided by Mevio’s Music Alley

Music by Josh Woodward

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Music by Sick of Sarah

Officially back for the summer, so send me requests. :)

Music by Los Sundayers

Hey all, good to see ya. (HAPPY NEW YEAR!!)

I’m pretty sure this recipe could be classified as Daal, since it’s basically a lentil stew with Indian flair. All I know is – it’s perfect for cold, homework-filled winter nights, and it’s almost impossible to screw up. Enjoy!

Music by the lovely Ingrid Michaelson

Music Provided by Mevio’s Music Alley

Hope you’re all well, and that you enjoy this gingerbread cookie recipe! There’s quite a bit of variety among cookie recipes – this one makes them soft and chewy. Cause that’s my favorite.

Music by Alex Day

Provided by DFTBA Records

Music by The Silver Seas (formerly The Bees)

Provided by Mevio’s Music Alley

Music by Lee Alexander

Provided by Mevio’s Music Alley

Thanks everybody for your patience during my (extended) hiatus… hopefully you’ll see me again in time for Thanksgiving!

Thank you everyone for participating in the giveaway! If you’d like a Tofu Guru t-shirt of your very own, they are available for purchase in the shop.

For some (way) more impressive vegan lunchbox ideas, visit veganlunchbox.blogspot.com

Music by Loudog

Music by Blame It On Cain

Music by Josh Woodward

Raw Ravioli Recipe:

- 2 medium turnips
- 2 medium beets
- 1/3 cup cold-pressed olive oil
- 1 clove of garlic, crushed
- coarse salt

Peel both beets and turnips, then slice them into paper-thin rounds. Combine the olive oil, garlic, and salt in a large bowl, then toss the beet and turnip slices in it and allow them to marinate for an hour or two. In the meantime, you can prepare the raw ricotta nut cheese (recipe follows). Arrange the beet and turnip slices in rows on a flat surface, dollop a bit of nut cheese onto each one, then fold it in half to form a ravioli. Serve chilled with raw tomato sauce (recipe follows).

Raw Ricotta Nut Cheese Recipe:

- 8 oz. raw macadamia nuts
- 4 oz. raw pine nuts
- 1/2 a lemon
- 1 small clove of garlic
- coarse salt
- fresh parsley, chopped (optional)

Blend the macadamia nuts and pine nuts in a food processor until they reach a clumpy powdered consistency. Add the juice of half a lemon, the garlic, and a pinch of coarse salt. Blend the mixture, adding water a tablespoon at a time, until it’s reached a smooth ricotta cheese-y consistency. Add the parsley and blend just until it’s incorporated.

Raw Tomato Sauce Recipe:

- 5 sun dried tomatoes
- 2 medium fresh tomatoes
- fresh basil
- coarse salt

Soak the sun dried tomatoes in water for an hour. Coarsely chop the 2 fresh tomatoes, then transfer them to a colander and sprinkle them with a pinch of coarse salt. Allow the tomatoes to drain over the sink for about 20 minutes. Combine the soaked sun dried tomatoes and a handful of fresh basil leaves in a food processor until they become a rough paste. Add the fresh tomatoes and pulse just until they’re fully incorporated, go for more of a salsa texture than a pureed sauce.

Music by Miss the Occupier

Music by Despedidos ska

Music by Carbon Leaf

Music by Death Cab for Cutie

Music by Sputnik

Banana Ice Cream Recipe:

- 1 cup raw cashews
- 3 bananas, peeled and roughly chopped
- 2 Tbsp. raw agave nectar
- Medjool dates (or other dried fruit)

Soak the raw cashews in water for at least an hour. Then, blend them in a food processor with the bananas and agave nectar. Transfer this mixture to a bowl and freeze it until it’s nearly solid, then blend it a second time. Mix in the dates, then put the ice cream back in the freezer until it’s completely frozen. Serve with fresh berries, raw chocolate sauce (recipe follows), and raw cashew cream (recipe follows).

Raw Chocolate Sauce Recipe:

- 1 Tbsp. raw cacao powder
- 3 Tbsp. cold-pressed coconut oil, liquified
- 1 Tbsp. raw agave nectar

Combine ingredients in a small bowl. Stir until smooth.

Raw Cashew Cream Recipe:

- 1 1/2 cups raw cashews
- 1 Tbsp. cold-pressed coconut oil
- 1 Tbsp. raw agave nectar

Soak the raw cashews in water for at least an hour. Then, blend them in a food processor until they reach a kind of grainy consistency. Add the coconut oil and agave nectar, continue blending the mixture and add water a tablespoon at a time (if necessary) until it’s the consistency of, well, whipped cream. Store the cream in the fridge to keep it firm until you’re ready to use it.

Music by Great Big Sea

Music by The League

My partner in crime: Cat

Music by Benji Cossa

Raw Carrot Cupcakes Recipe:

- 3 to 4 cups grated carrots
- 2 cups raw pecans
- 1 cup Medjool dates
- 1/2 dried apricots
- 1/2 tsp. cinnamon
- dried shredded coconut

After grating the carrots, you’ll have to devise some way of straining to juice out of them – I used a mesh bag. Next, blend the raw pecans, dates, and apricots in a food processor just until they reach a loose crumbly consistency. Add the carrots and cinnamon, and pulse the mixture just until the carrots look fully incorporated. Sprinkle a cupcake (or regular cake) pan with dried shredded coconut, then press the carrot cake mixture into the pan. Flip the pan over to pop the cakes out. Frost with raw cashew cream (recipe follows) and serve.

Raw Cashew Cream Recipe:

- 1 1/2 cups raw cashews
- 1 Tbsp. cold-pressed coconut oil
- 1 Tbsp. raw agave nectar

Soak the raw cashews in water for at least an hour. Then, blend them in a food processor until they reach a kind of grainy consistency. Add the coconut oil and agave nectar, continue blending the mixture and add water a tablespoon at a time (if necessary) until it’s the consistency of, well, whipped cream. Store the cream in the fridge to keep it firm until you’re ready to use it.

Music by Sylvie Lewis and Metro Station

Music by The Deadly Syndrome and Benji Cossa
Provided by Miveo’s Music Alley

Music by All Caps
Provided by DFTBA Records

Music by Motion City Soundtrack
Provided by Miveo’s Music Alley

Music by The Boggs

Music by Chameleon Circuit

Provided by DFTBA Records

Music by Metro Station

Music by Sputnik

Music by The Spinto Band
Provided by Miveo’s Music Alley

Music by two awesome Wrock bands:
The Parselmouths
Draco and the Malfoys

Music: “Looking At The Sun” by Gramercy Arms

Music by MenT@i

Music: “Be OK” by Ingrid Michaelson
Provided by Miveo’s Music Alley

Music: Brad Sucks