Snowstorm Stew!

So, if you haven't noticed, it's snowing outside. ;)
I have to admit--this is probably the most snow I've ever seen in my life...and the "stormiest" snow episode I've ever lived through! Being from Central Virginia originally, I didn't grow up used to seeing "snowmaggedons" every winter...the most snow I ever remember getting as a child was 10 inches! But this?! This is actually frightening. Yes, you read that correctly. I am actually scared as I sit here and type this while I simultaneously watch the snow blowing wildly outside. *sigh*
Anywho, this is a really quick and yummy stew that's PERFECT for a snowy day like today--warming from the inside out and chock full of nutrient-rich veggies, this stew is certain to make it on your "fave recipes" list. Enjoy! And stay warm :)

Snowstorm Stew!

Snowstorm Stew! Vegan, Gluten-free. Serves one.

Ingredients

1. 1 cup canned pumpkin puree

2. 1 cup no-salt-added vegetable broth

3. one small zucchini, chopped

4. one small carrot, peeled and chopped (or 6 baby carrots)

5. 1 cup frozen florets

6. 1/2 cup canned, no-salt-added diced tomatoes

7. 1/3 cup frozen corn

8. 1/2 cup canned chickpeas, drained and rinsed

9. herbs and spices of choice

10. salt, to taste

Method

1. Combine all ingredients in a medium-sized soup pot and stir well. 

2. Bring to a boil over medium-high heat and boil for 5 minutes.

3. Reduce heat to medium and simmer, stirring regularly, for 10-15 minutes for flavors to mingle.

4. Scoop into a LARGE bowl (this makes A LOT!) and serve. (I topped mine with ground golden flaxseed for texture--delish!)

Holiday post!: Memorial Day BBQ Pulled Porkless Pizza with Vegan Coleslaw!

Talk about lightbulb recipe moments! This one is a winner winner PIZZA dinner! Sooooooo good and so easy you'll cry. This Memorial Day, opt out of the all-American fat and calorie-laden burger, and choose my super healthy and delish Vegan BBQ pizza. You can thank me later 👌

Memorial Day BBQ Pulled Porkless Pizza. 

         Close up. YASSSSSSS 😍😍😍

Memorial Day BBQ Pulled Porkless Pizzas with Vegan Coleslaw. Vegan, Gluten-free option. Serves one. 

Ingredients

For the pizzas:

1. 2 vegan pita breads (can use gluten free)

2. 2 T BBQ sauce (pre-packaged, or try my "Spicy BBQ Sauce"...find it in my recipe file!)

3. 1 c canned jackfruit, drained

4. 1 tsp braggs aminos

5. Onion, garlic powders

6. Black pepper to taste

7. Dashes of paprika and cumin

For the coleslaw:

8. 3/4 cup shredded green cabbage

9. One small carrot, grated

10. 1/4 cup sliced sweet onion

11. 4 oz. silken soft tofu

12. 2 tsp vinegar

13. 1/2 tsp Dijon mustard 

14. 1/8 tsp each onion and garlic powders

15. Black pepper to taste

16. Dash of braggs aminos

Method

1. Don't let he long ingredient list scare you off--these little fellas are SOOOO simple. Place Pitas on a baking sheet and spread 1 T BBQ sauce on each. Set aside. 

2. Preheat oven to 350. Heat a nonstick skillet over medium heat. "Shred" jackfruit by forcing a form through each piece. You will end up with "shreds" that resemble shredded chicken, or in this case, pork!

3. Place jackfruit shreds in skillet with aminos, splash of water, and all spices. Cook about 5 minutes, till slightly browned (should look like pork). Divide among pizzas and spread evenly. 

4. Place in oven and bake uncovered for 8 minutes. 

5. While pizzas are browning, combine all veggies for slaw in a medium size bowl. In your food processor, combine tofu, vinegar, Dijon, spices (minus pepper), and aminos. Blend until smooth and add to slaw veggie bowl. Add pepper and mix well. 

6. Once cooled, place slaw on top of pizzas and serve. 

Tomato Vegetable Soup.

Ah, yes...another "clean out the fridge" soup turned "new recipe for the blog." SCORE! Enjoy!

            Tomato Vegetable Soup. 

       All that veggie goodness! Yum!

Tomato Vegetable Soup. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1 cup no salt added canned tomato sauce

2. One small carrot, chopped 

3. Two stalks celery, sliced

4. 1/2 cup frozen green peas

5. 1/2 cup frozen corn

6. 2/3 cup frozen pearl onions

7. 1 cup low sodium vegetable broth

8. Onion and garlic powders to taste

9. Black pepper, to taste

10. Dried parsley

Method

1. Combine all ingredients in a medium size soup pot and mix well. 

2. Bring to a boil and reduce to medium. Simmer 15 minutes, until carrots are soft. Serve warm with crusty bread for dipping. 

Raw Goodness: TFVG's Asian Glow Bowl.

If you follow me on Instagram (@thefitveganginger), you already know that I LOVE my raw veggies--I don't go a single meal without a bowl of raw deliciousness! My diet is primarily raw or almost raw based...If I had to guess I would say it's about an 80/20 raw/cooked split. I love making savory and gourmet-style goodies out of vegetables...especially raw ones! Being vegan isn't just easy, it's FUN TOO! 👍 

This glow bowl is super easy, and super DUPER tasty--I just used what I had on hand...you do the same! 

            TFVG's Asian Glow Bowl. 

TFVG's Asian Glow Bowl; Vegan, Gluten-free option. Serves one. 

Ingredients

1. 5 small to medium radishes, sliced 

2. 1 cup sugar snap peas

3. Large handful sliced mushrooms

4. 1 medium carrot, grated

5. 3/4 cup canned no-salt added chickpeas, drained and rinsed

6. 2 oz. silken soft tofu

7. 1/4 tsp EACH onion powder, garlic powder, and ground ginger

8. 1 1/2 tsp braggs liquid aminos 

9. Pita bread for serving

Method

1. Prepare your veg and arrange as desired on a large plate. 

2. In your mini food processor, combine chickpeas, tofu, aminos, and spices with 3-4 T water. 

3. Blend until perfectly smooth and creamy, scraping sides periodically throughout blending. 

4. Serve hummus in the center of veggie bowl. Serve with Pitas for dipping. 

Holiday Post!: "Witch Fingers".

Halloween. This one little word sparks such excitement in me. ✨ Halloween is without a doubt my ALL TIME FAVORITE HOLIDAY! The sights, the smells, the weather...I'm pretty certain one of the main reasons it's my favorite is pumpkin...buuuuuut that's for another post 😂

These "Witch Fingers" are a super fun and healthy halloween themed snack you can bring to a party or simply enjoy on your own! Sooooo quick to make and surprisingly yummmmmm. Happy halloween! 🎃👻

                    "Witch Fingers". 

            How cute are these guys?! 

Witch Fingers; Vegan, gluten-free. Serves one (can easily be doubled or tripled!). 

Ingredients 

1. 6 baby carrots

2. 6 raisins

Method

1. If your carrots are a little wet, dry them off well with a paper towel. Otherwise the raisins won't stick!

2. Take your raisins and peel off one side of the skin. Stick the raisin on the end of one of your carrots, sticky side down. Press down to secure the "fingernail". 

3. Repeat for all "fingers". Refrigerate until ready to serve. 

Peanut Butter Sushi Rollup!

With all my recipe creating for my new cookbook (hopefully debuting in 2016!), my blog recipes have unfortunately taken a back seat. But this is a quick meal addition or snack that I created on a rushed morning! Super simple (as always!) and super delish (also as always!).  The veggies used for the filling are very versatile and even optional. Get creative! 

          Peanut Butter Sushi Rollup! 

                         So good. 

Peanut Butter Sushi Rollup!; Vegan, Gluten-free. Serves one. 

Ingredients 

1. One nori sheet

2. 3 T peanut butter of choice (I used powdered peanut butter mixed with 1 1/2 T water)

3. Ginger powder to taste 

4. Thinly sliced veggies of choice (good options include cucumber, red bell pepper, carrots, and avocado)

5. Bragg's liquid aminos for dipping, optional

Method

1. Lay nori sheet out flat on a plate. In a small bowl, mix peanut butter and ginger. Spread over nori. 

2. Top with veggies and roll up like sushi. Slice and serve with liquid aminos, if using. Enjoy! You will....!

Carrot Cake Nice Cream.

Ok. This doesn't really need an introduction because the title says it all. Carrot. Cake. Nice. Cream. Oh yeah-I went there. Smooth, creamy, deliciously cold, and sooooooo healthy. Think it's too good to be true? You should know me better than that by now...!

    Carrot Cake Nice Cream, pre garnish. 

       Topped with unsweetened coconut (optional, but recommended!)

       Close up. Drooling yet?! I am...

Carrot Cake Nice Cream; Vegan, Gluten-free. Serves one. 

Ingredients

1. Two chopped frozen bananas

2. 2 small (or 12 baby) carrots

3. 1/4 tsp cinnamon

4. Dashes of ginger and nutmeg

5. Optional: unsweetened shredded coconut for garnish

Method 

1. Steam your carrots. I did this in the microwave, but you can also boil them in water in the stovetop until tender. Once easily pierced with fork, rinse in strainer under cold water for about 30 seconds. Pat dry and set aside. 

2. Combine all ingredients( plus a SPLASH of water) except coconut in vitamix or other high speed blender and blend until super smooth and creamy. 

3. Spread into bowl, cover, and freeze about 30 minutes. Too with coconut before serving, if desired. Enjoy!

Deli-style Veggie Roll Up.

This is so good. It's so stupidly easy and so so SO good. It really reminds me of those yummy wraps you get at a real deli. Not subway--a REAL deli. So good. Hope you like it too!

             Deli-style Veggie Roll Up. 

                          Bliss. 

          All those crrrrrrisp veggies! 

Deli-style Veggie Roll Up; Vegan, Gluten-free option. 

Ingredients

1. One large tortilla/wrap (I used a lavash)

2. 1 T Dijon mustard

3. 1 cup fresh spinach leaves

4. One small Roma tomato, sliced 

5. 3 baby carrots, grated

Method

1. Lay out your wrap on a large plate. Add Dijon and spread evenly over wrap. Add spinach, then tomato, then grated carrots. Roll up tightly, slice in half, and enjoy! So good. 

Raw Vegan Cinnamon-Coconut Veggie Cereal.

If you follow me on Instagram, you already know that one of my favorite breakfasts is my "raw vegan cereals". Super quick and easy, filling, and LOADED with nutrients, it's definitely a go to breakfast (or lunch/dinner!) for me. My bowls usually contain frozen fruit in addition to my veggies, but I was out of all my fruit on this particular morning! It was super good nonetheless. Because I did not have the sweetness of the fruit, I sweetened with stevia. Yummy! Hope you enjoy!

Raw Vegan Cinnamon-Coconut Veggie Cereal. 

Raw Vegan Cinnamon-Coconut Veggie Cereal; Vegan, Gluten-free. Serves one. 

Ingredients

1. One large zucchini, chopped 

2. One medium size (or 6 baby) carrot, peeled and chopped

3. 1/2 tsp cinnamon

4. 1/2 packet stevia 

5. 5 drops coconut flavored stevia

6. 1 cup almond milk

Method 

1. In a large bowl, place your chopped veggies and add cinnamon and stevia (both types). Mix with a spoon to distribute spices. 

2. Pour almond milk over and serve!

5-minute Carrot Beet Sauce.

I just love comig up with new veggie sauces. The combination possibilities are endless. This sauce was born from beets that needed to be used PRONTO and my fave veggie...carrots! 

          5-minute Carrot-Beet Sauce. 

5-minute Carrot-Beet Sauce; Vegan, Gluten-free. Serves one (enough for one salad/pasta dish). 

Ingredients 

1. 1/2 cup canned no salt or sugar added beets, drained

2. One small carrot (or 6 baby carrots), peeled and chopped (if using a large carrot. You can leave the baby carrots whole.)

Method

1. In a medium sized microwave safe bowl place your carrots and cover with water. Microwave on high for 2 minutes. 

2. Carefully drain carrots in a strainer and place in mini food processor along with the beets. Process until fully chopped. Add about 1 1/2 T water and blend until smooth. Add more or less water depending on your desired consistency. Serve over pasta, veggies, or use as a dip! Yummy. 

Veggie Delight Burrito.

Burritos. Just the word ignites a passionate love inside of me. I love burritos. As I always say, the bigger the better when it comes to these babies! And boy, this one is big. Really big. 

                Veggie Delight Burrito. 

                 Told you it was big. 

Veggie Delight Burrito; Vegan, Gluten-free option. Serves one. 

Ingredients 

1. One EXTRA LARGE wrap (I used a lavash bread)

2. One medium cucumber, sliced

3. 1/4 cup sliced onion

4. 1 medium carrot, peeled and grated

5. Handful cherry tomatoes, halved

6. 1/4 of a green pepper, slices in strips

7. 1/2 T white vinegar

8. Black pepper to taste

Method

1. Lay out your wrap and layer on veggies in the order listed. Drizzle vinegar over too and sprinkle with pepper. Done! Eat up!

Sweet India Spice Soup.

This is a pretty strange recipe, I have to say. I randomly came up with this idea while I was driving. I mulled it over in my brain for about a month, trying to decide if I really wanted to make it or not. You see, half of me thought it would rock, and half of me thought it would be disgusting. Fortunately, the former was true! Go ahead and be adventurous and make this soup. Weird but tasty, I promise!

            Sweet India Spice Soup.  

                         Up close. 

   Want it even weirder?! I topped mine  with ground flaxseed. Yummers!

Sweet India Spice Soup; Vegan, Gluten-free. Serves one. 

Ingredients

1. One chai flavored tea bag (I used celestial seasonings Bengal Spice flavor)

2. 2 cups boiling water

3. 1 cup frozen spinach

4. 2/3 cup frozen carrots

5. 1/2 cup canned chickpeas, drained and rinsed

6. 10 drops liquid coconut stevia

7. 1 T ground flaxseed, optional for topping

Method

1. Place your tea bag in a moderate size bowl. Pour over the 2 cups boiling water and let steep about 10-15 minutes. 

2. Once steeped, squeeze out tea bag and pour tea into a small soup pot. Add remaining ingredients EXCEPT FLAXSEED (if using) and turn heat to high. 

3. Bring to a boil, remove from heat and stir, and carefully pour into a bowl. Too with flax if desired. Told you it was weird. 

Mighty Miso Soup.

 Soup is definitely a go-to for me. For example, this recipe was invented after getting home kind of late and simply digging through the fridge to use up what I had left before going to the store. Simple, quick, super yummy and filling, this soup is great for any season and any time of day! Hope you enjoy! 

                 Mighty Miso Soup. 

Mighty Miso Soup; Vegan, Gluten-free. Serves one. 

Ingredients

1. 1 and 2/3 cup low sodium vegetable broth

2. One large leaf Bok choy, chopped 

3. 3 oz. carrot "matchsticks"

4. 1 T bragg's liquid aminos

5. 1/4 cup chopped onion

6. Onion powder, garlic powder, and ginger powder to taste

7. 1/2 package (4 oz.) noodles of choice (I used tofu shirataki noodles)

Method

1. This soup is so SO easy. Simply add all ingredients to a medium size soup pot and cook over medium heat until bubbling and until Bok choy, carrots, and onion are tender. Pour ion large bowl and enjoy!

                So simple. So yummy! 

Breakfast of Champions: The Fit Vegan Ginger's Bounty "Cereal" Bowl

If you didn't already know, I am a competitive figure skater; ice dancer, to be exact! I have been skating since I was 9 and am hoping to go to the National Solo Dance Chanpioships. I train 6 days a week...2 out of the 6 days I get up at 4:30 AM to be on the ice before 6. Needless to say, a good, filling breakfast is essential to get me through those brutal early sessions. 

This Bounty "Cereal" Bowl has become my go-to breakfast before my early morning practices. It's super quick, packed with filling protein and energizing carbs, and gives me tons of energy. Try this yummy breakfast bowl on a morning you know you have to hurry out the door-I guarantee your day will be off to a great start once enjoying this!

 The Fit Vegan Ginger's Bounty "Cereal" Bowl. 

The Fit Vegan Ginger's Bounty "Cereal" Bowl; Vegan, Gluten-free. Serves one. 

Ingredients

1. One medium zucchini, chopped

2. 1 medium carrot (or 6 baby carrots), peeled and chopped

3. 1 cup frozen blueberries

4. 1/3 cup dry roasted unsalted soy nuts 

5. 1 cup plant based milk of choice (almond milk is my personal fave)

Method

1. In a VERY large bowl, combine your zucchini, carrots, and frozen blueberries. Mix very well to thoroughly combine the ingredients. 

2. Cover and place in fridge overnight. In the morning, add your nuts, stir, and top with milk of choice. That's it! So simple and so yummy!

Cheezy Cauliflower and Kale Casserole

What do you think of when you hear the phrase "comfort food"? For me, my go-to comfort food favorites pop into my head. Oatmeal (of course!), banana nice cream, raw carrots (don't ask me why!), and now, this Cheezy Caulifower and Kale Casserole. This is the ultimate vegan (or non vegan, for that matter!) comfort food. Something about cauliflower and cheese (or in this case vegan cheese!) just screams comfort. 

So grab your favorite chick flick (or action film if you're into that!), jump into your cozy PJ's and dive into this casserole. Sounds like a pretty perfect night to me. 

Cheezy Cauliflower and Kale Casserole. 

Cheezy Cauliflower and Kale Casserole; Vegan, Gluten-Free. Serves one. 

Ingredients 

1. 10 oz. cauliflower florets

2. 9 baby carrots (or 2 medium size carrots) peeled and chopped 

3. 2 kale leaves, finely torn

4. One recipe "basic cheese sauce" (recipe in a previous post)

5. 1/4 cup chopped onion 

6. 2 tsp minced garlic

Method

1. In a non stick skillet, sauté onion and garlic in some water until tender. Add carrots and about 1/8 cup more water. Cook until carrots are tender. 

2. Add kale and cook about 2 minutes, just until kale is wilted. Remove from heat and set aside. 

3. Make your cheese sauce. 

4. While cheese is cooking, place your cauliflower in a large soup pot and cover with water. Boil until tender. Drain and set aside. 

5. When cheese is almost completely thickened (you still want it just a tad but runny for this recipe) add to the cheese pot your onion sauté and cauliflower. Mash the cauliflower into the sauce with the back of a fork. Stir very well to thoroughly coat everything in the sauce. 

6. Coon about 5 minutes then transfer to a small casserole dish. Spread evenly, and bake at 350 F for 20 minutes. Let cool before eating. Enjoy!

Holiday oats: overnight carrot cake oats

Not sure what to fix for Easter breakfast? I've gotcha covered. These yummy carrot cake overnight oats are quick and easy to make and will keep you full until Easter brunch! 

         Overnight Carrot Cake Oats. 

Overnight Carrit Cake Oats; Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/2 cup old fashioned oats

2. 1/2 cup lite canned coconut milk

3. 1/2 cup water

4. 3 T raisins 

5. 2 T ground flaxseed

6. 1/4 tsp vanilla powder

7. Cinnamon, ginger, nutmeg, allspice: to taste

8. One medium large carrot (6 baby carrots), peeled and grated

Method

1. Combine oats, flaxseeds, carrots, raisins, spices, and vanilla in a sealable jar. Cover and shake vigorously to combine ingredients. 

2. Open jar and pour in coconut milk and water. Gently fold in liquid, ensuring all dry ingredients are submerged. 

3. Secure lid and place jar in fridge overnight or for at least 8 hours. Enjoy! 

     Easy-peasy breakfast. Just like that. 

Holiday Post!: Carrot Cake Pancakes.

You knew it was coming. What food blogger can't post SOME SORT of carrot cake recipe when Easter rolls around? Not this one, that's for sure...
This is not your traditional carrot cake. But that makes this recipe even better! I always say the stranger, the better!
These little guys are about the closest you can get to actually eating cake for breakfast. The coconut flour is the secret ingredient in this recipe. Coconut flour is amazing. I absolutely LOVE cooking with it. It gives such an amazing texture to typically grain-based recipes. It really gives these pancakes their "cakiness". Combine yummy coconut with carrots, sweet and plump raisins, and yummy spices and you've got yourself the perfect Easter  morning brekkie.

Carrot Cake Pancakes.

Carrot Cake Pancakes; Vegan, Gluten-Free. Makes one serving (4 small pancakes). 

Ingredients

1. 1/4 cup coconut flour
2. 1/8 cup raisins
3. to taste: cinnamon, ginger, nutmeg, allspice
4. small sprinkling of stevia
5. 3 baby carrots, grated
6. 1/4 cup plus 1/4 cup water, divided

Method

1. Heat a nonstick pan over medium heat.
2. In a medium size bowl, combine coconut flour, spices, stevia, and carrots. Set aside.
3. Put raisins in a small soup pot and cover with water. Bring to a boil and boil JUST long enough for raisins to plump up. Add them to your bowl with the flour, spices, and carrots. 
4. Mix everything together, and add 1/4 cup of water. Stir well. Add remaining 1/4 cup of water and stir very well. 
5. Form a small patty with your hands and place on pan. Cook about 3-4 minutes per side, flip, and repeat to make 4 pancakes.

Note: Coconut flour can be a bit tricky to work with if you don't combine it with a grain-based flour. But if you're patient and willing to really work your hands into it, you can manipulate these to hold together. Either way, they still taste really good. 

Holiday Post!: Easter Salad

I'm all about spring-themes food. It's just so pretty! And what vegan doesn't love a big, raw SALAD?! MMMM.....
I've had a head of purple cauliflower in the fridge for a while...I've been waiting to use it until it got close enough to Easter so I could be festive. You all should know by now...I'm cheesy like that! This is a quick, delicious, and beautiful meal you can serve/eat on Easter, and any time of year for that matter! It takes all of 10 minutes to prepare, but it's both pleasing to the eye and the tastebuds. Sounds like a win-win to me!

Easter Salad.

Easter Salad; Vegan, Gluten-Free. Serves One.

Ingredients

1. 1/2 a medium head purple cauliflower
2. 5 cherry tomatoes, halved
3. 1/2 cup green peas, steamed if desired
4. 3 oz. carrot "matchsticks" 
5. onion and garlic powders, black pepper to taste
6. 1-2 T apple cider vinegar (varies depending on how tangy you want it)

Method

1. Place your cauliflower chunks into a mini food processor and process until  the texture of rice. DO NOT OVERPROCESS!
2. Add cauli rice to a large bowl. Top with green peas, carrots, and tomatoes. Sprinkle with spices and drizzle with apple cider vinegar. 
3. Serve!

                                                                                           

Easter Salad, all mixed up and ready to eat!

Asian Plate

As you all know by now, I absolutely love Asian food. It's my favorite. In fact, I look for excuses to cook Asian! Yesterday was no different. I was working on history homework before lunch (reading about Asia, as a matter of fact)...and that's all it took for me to crave Oriental food. I told you, I'm a sucker for all things Asian! I thoroughly enjoyed this meal. It's not only totally delicious, but it's very visually appealing to. Nice spring colors! Hope you enjoy!

Asian Plate. Yummmmmm.

Asian Plate; Vegan, Gluten-Free. Serves One.

Ingredients

For the Cucumber Sushi

1. One medium cucumber (mine weighed 8 oz.)
2. 1 mushroom, sliced into VERY thin strips
3. 1/4 avocado, sliced into VERY thin strips
4. small handful of carrots (I used pre-cut "matchsticks")

Method

1. Wash your cucumber and slice off the ends. Slice it in half, lengthwise. 
2. Using GREAT caution, slice very thin strips with either a sharp knife or a mandolin slicer, if you have one available. I just used a knife.
3. Once you have all your cucumber sheets ready to roll, begin placing small handfuls of veggies inside, in the order you wish.
4. Carefully roll into sushi and add to plate!

Note: DO NOT OVERSTUFF YOUR SUSHI. It is better to add to little and get a nice looking roll then to overstuff and have it fall apart. It is totally fine if you have ingredients left over-just make a side salad to go along with your meal!

For the Sesame Tofu

1. 3 oz. firm tofu 
2. 1 T Bragg's liquid aminos
3. sesame seeds for sprinkling

Method

1. In a shallow bowl, place 1 T aminos. Take your tofu slice and slice it in half lengthwise (should end up being about 1/2 inch in thickness). Press into aminos and let marinate for about 10 minutes. Flip and press. Marinate 10 more minutes. 
2. While marinating, heat a non stick pan over medium heat. Once tofu is marinated (aminos should be pretty much absorbed by now...if not, marinate longer), slice into tiny cubes and throw into pan. Cook about 3-4 minutes, or until heavily browned and fragrant. Flip and repeat.
3. Add tofu to plate and sprinkle with sesame seeds.

For the Spicy Carrot-Ginger Paste

1. One medium carrot (mine weighed 4 oz.), washed, peeled, and chopped
2. 2 tsp spicy brown mustard
3. 2 tsp fresh minced ginger
4. water, as needed

Method

1. In a mini food processor, combine chopped carrot, ginger, and mustard. Process until combined. Add a splash of water, scrape down sides, and process again. Repeat this until a paste forms. Add to plate and sprinkle with more sesame seeds, if desired. 

Note: I didn't measure the water because the amount you will need varies on the moisture content of your veggies. It's pretty flexible. You just want to make sure you add just enough to make a paste.  

Spicy Raw Carrot Burgers with Portabello Bun

Prepare to have your mind blown. I'm so not kidding. This is the best thing I have ever tasted. And yes, I know that is a VERY bold statement. And it's 100% true. The combination of flavors in this burger are unbelievably delicious. Heck, don't take my word for it--GO MAKE THIS RIGHT NOW!

Spicy Raw Carrot Burger with Portabello Bun.

Spicy Raw Carrot Burgers with Portabello Buns; Vegan, Gluten Free. Makes one Burger.

Ingredients

1. 1 medium carrot (mine weighed 4 oz.), peeled and chopped
2. 1 T lemon juice
3. 1/8 cup chopped onion
4. 2 tsp spicy brown mustard
5. garlic, oregano, basil, black pepper
6. 4 sundried tomatoes (make sure they are not oil-packed), chopped
7. 2 raw portabello mushroom caps, washed and stems removed

Method

1. Combine all ingredients (except mushrooms) in food processor and process until very finely chopped and well-combined. 
2. Scoop into hands, form into a patty and place on one of the mushroom halves. Top with remaining mushroom and EAT!

Spicy Deliciousness. Oh yeah.