Tag Archives: raw

Spring Barbecue wrap

A full meal vegan wrap with salad and barbecue+vegenaise dressing, best choice for the springtime. You can substitute the wrap with different flours, it does not necessarily have to be all-purpose or you can even buy ready made tortillas.

Makes 4 wraps
Dough for the wrap:
2 cups all-purpose flour
1 tablespoon quick yeast
1 teaspoon Salt
2 tablespoon oil
warm water for kneading

For the filling:
1 cup cooked red kidney beans
1 big chopped tomato
1/2 cup of finely chopped medium firm tofu
1 medium sized cucumber (chopped and peeled)
1 chopped big red bell pepper
1 cup chopped cilantro
2 teaspoons of dry dill
2 big chopped dill pickles
1 teaspoon black pepper powder
1 teaspoon of yellow mustard powder/mustard sauce
a pinch of asafetida (Hing)
2 teaspoons salt

For the dressing
1.Barbecue sauce: You can get regular Original barbecue sauce which has simple ingredients or make one at home. Recipe for home made barbecue sauce- Click Here

2. (Follow your heart brand) Vegenaise  – This is like vegetarian mayonnaise, also a good substitute for sour cream.

3. A bunch of field greens (salad mix) or just spinach leaves

Process: Mix all ingredients for preparing a  soft dough and keep it in a bowl covered with a wet cloth for 30 minutes.
By the time mix all the ingredients of the filling together and keep aside.
Make equal balls from the dough and roll into round chapati nearly 10 inches in diameter.
( A tip to roll the elastic dough: put some drops of oil on the rolling board, place the dough and then roll it, pulling it outwards from all the ends). Dust some rice or regular flour if needed.

Put it on a hot non-stick pan and cook on medium heat till both the sides have golden to brown spots. The inner part should be less cooked than the outer part.

Vegan spring wrap






Vegan Spring wrap






Place the bread, add a spoonful of filling, barbecue sauce and vegenaise with some salad leaves.  Close the bottom end first then left and right ends, keeping the top end open. You can also wrap them with some tin foil so that the wraps stay warm for a long time.
Serve with some fresh tomato soup.



Cherry cheese/cream cake (Raw)

This recipe has been my household favorite. This no bake cake is a simply amazing desert to rely on for your sugar cravings.  I make this cake with two variations one with cream cheese and other with fresh cream plus thick condensed milk.

Makes 8 slices
2 cups cherry pie filling/cherry Jam
3-4 cups of graham crackers powder
4 tablespoons honey or maple syrup
1/4 cup coconut sugar
1 cup sweet thick condensed milk + 1 cup fresh thick cream or 2 cups of cream cheese + 1/4 cup honey (any other sweetener will do )
1/2 cup milk
1/4 cup melted butter or coconut oil
Please check (Measurements)

Process 1 with cream cheese: Mix graham cracker powder with milk, butter, coconut sugar and 2 tablespoons  honey. Grease  round pie or cake tray nearly 6 inches in diameter and spread this mixture evenly on the tray. Make sure to have raised surrounding edges.
Put the tray in the freezer for 45 minutes.
By that time blend the cream cheese and honey together well. Keep in the fridge for 30 minutes.
Pour the cream cheese mixture on top of the graham crackers and let it set in the freezer for an hour.
During this time whisk the cherry pie filling with 2 tablespoon of honey or  maple syrup and keep in the fridge for 45 minutes.

Then pour this filling on top of the set cream cheese filling and keep in the freezer till the entire thing looks firm and set. This would take nearly 2-3 hours.
If you are using cherry jam with honey then u need to whisk it well till it becomes smooth.

Process 2 with condensed milk and fresh cream: Follow the same procedure for graham crackers.

Whisk the fresh cream and sweet thick condensed milk together and put in the fridge for 45 minutes. Pour it on the graham crackers mixture and put the tray again in the freezer for 2-3 hours.
This mixture will take more time to set.

Then repeat the same procedure for the cherry pie filling.

If you want to make your own cherry pie filling then follow this for four cups quantity:

2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 cups fresh cherries
1-1/2 cups water
1 tablespoons lemon juice

Combine the sugar, cornstarch,water and salt and pour in a large saucepan.
Add the cherries and lemon juice. Bring to a boil.
Cook and stir for 2 minutes or until thickened. Let it cool down.

Once the Cake is ready, you can slice them in 8 euqal portions and serve it.

Note: The cake with fresh cream and condensed milk cannot be kept outside for long as it will melt at room temperature because of the cream and milk combination. So after serving some slices you can again put that into the freezer.
The one with the cream cheese can be stored in the fridge once its set well.