Watch Ani Phyo make her Pad Thai with Kelp Noodles recipe on VegNews.com

Pad Thai
Makes 2-3 servings

Sauce

• 2 T almond butter
• 1/3 cup coconut oil
• 1 T nama shoyu or Braggs
• 1 teaspoon coriander powder
• 1/2 jalapeno pepper, deseeded
• 2 teaspoon lemon juice
• 1/3 cup filtered water

Blend all ingredients in your Personal Blender’s 1 cup sized container until smooth.

Noodles

• 1 package Kelp Noodles, Sea Tangle

Rinse noodles well, and place in mixing bowl. Toss with sauce.

Toppings

• 1/2 cup basil, chiffonade
• 1/2 cup greens

Add toppings and toss to mix. Serve and enjoy!

Watch Ani Phyo make her Pad Thai with Kelp Noodles

This recipe’s straight out of my book “Ani’s Raw Food Kitchen“, page 193. I doubled the recipe and enjoyed these for several days on their own, wrapped inside a collard leaf with sauce and dressing and sprouts, and on top of salad.
 
Save-The-Salmon Patties with Hollandaise Sauce
Makes 4 servings

Patties

• Pulp from 5 peeled and juiced carrots
• 1 batch Sunny Dill Cheeze (page 164, and below)
• 2 Tablespoons yellow onion, chopped
• 1 teaspoon sea salt
• 1 Tablespoon dulse flakes

Mix all ingredients in a large bowl. Use your hands or a 2 Tablespoon scooper to portion onto dehydrator trays. No Teflex necessary. Dehydrate 4-5 hours, to desired consistency.

Sunny Dill Cheeze

• 2 cups sunflower seeds
• 2 cloves garlic
• juice of 1 lemon
• 1 bunch dill
• 1/2 cup water, as needed

Hollandaise Sauce 

I’ve been getting requests for bread recipes. With autumn upon us, I’ve been craving more dehydrated foods. This flat bread is soft and moist, like a slice of traditional pumpernickel bread. Enjoy with almond butter and jam, make an avocado sandwich, or eat on it’s own for breakfast. Made with flax and chia powder, carrot juice and the pulp give it it’s sweet flavor and soft texture.

Cajun Bread
makes about 12 slices, about 1 1/2 trays

1 1/2 cups carrot pulp
1/2 cup chia powder
1 cup flax powder
2 Tablespoons Hemp oil, or olive oil
1 1/2 cups carrot juice
1 teaspoon Braggs, or sea salt
3 Tablespoons tan sesame seeds
3 Tablespoons Cajun spice (onion, garlic, paprika, cayenee, parsley, pepper mix)
1 cup filtered water

Begin by juicing about 4 carrots. Mix all ingredients well, and spread dough on Teflex sheets on your dehydrator trays. Should fill about a tray and a half. 

Dehydrate dough at 104 degrees for 4 hours. Flip bread, peel away Teflex, and score tray into 9 slices of bread. Dehydrate another 6 hours, until desired consistency.

Read the article Living Green Magazine wrote about me, it includes 3 recipes too for:

Goldenberry and Mulberry Chutney
Wild Berry Rice with Cashews
Antioxidant Superfood Smoothie

All vegan, dairy free, wheat and gluten free, organic, healthy, fast to make, nutritious, and delicious. Unheated, uncooked, and raw food! Enjoy it.

Tony Kanal from the band No Doubt, who I just love! What a hottie, and his girlfriend’s vegan too! 

Cathy and I chilling on the kitchen counter. I thought I had more photos, but that’s it. The rest of the night was a blur. Best Halloween yet! It was a huge honor to be asked to cater my raw vegan sweet treats for Maroon 5’s party!! 

I was asked to cater my vegan raw food healthy sweet treats and desserts for Maroon 5’s annual Halloween party at Adam Levine’s house, the lead singer. I’m honored to have been asked to feed everyone raw vegan sweet treats! Everyone loved them.

Adrian Grenier from Entourage is way cute in person. He was Oliver for Halloween, can you tell?

Even Marge Simpson’s sisters were there! Andrea and Sam in real life, 2 way cool amazing ladies. And these were 2 of my favorite costumes of the eve. So stylish!

I’m serving up raw vegan chocolate to Maroon 5 tonight at their annual Halloween Bash. So cool, most of the band is vegan. This healthy chocolate is super easy to make, is super healthy, packed with antioxidants to fight free radicals and aging, and keeps us looking gorgeous. No gobblins here! 

Ani’s Raw Vegan Chocolate

• 1 cup cacao butter, shaved
• 1/2 cup cacao powder
• 1/4 cup mesquite powder
• 2 Tablespoons maca powder
• 2 Tablespoons agave, to taste

Begin my placing shaved butter into a bowl. Place that bowl into another larger bowl filled with hot water. Set aside to melt into liquid. 

Next, add cacao, mesquite, maca, and agave. Stir well. You can even use a Personal Blender to mix well. Transfer into a squeeze bottle, and fill candy molds with chocolate.

Freeze to firm up. Will keep at room temperature.

These beautiful tartlets are made with Acai and filled with a blended apricot kream (vegan, raw food, dairy-free). I’ll be serving my raw food treats to Maroon 5 tonight in the Hollywood Hills at their annual Halloween Bash!

Apricot Pudding
makes about 1 cup  (about 8-9 servings)

• 2/3 cup dry apricots
• 1/3 cup cashews
• 2/3 cup filtered water
• 1 Tablespoon vanilla extract
• 1 Tablespoon pitted Medjool dates

Place everything in high-speed blender, blend smooth.

Acai Tartlets
makes 9 x 2 Tablespoon tartlet cups 

• 1 1/2 cups cashews, measure first, then process into fine powder
• 2 Tablespoons Acai powder
• pinch sea salt, to taste
• 1/3 cup pitted and packed Medjool dates
• 2 Tablespoons liquid cacao butter

Process cashews, salt, acai with dates, mix well. Add liquid butter and mix well.

Line small tartlet pans with plastic. Place 2 Tablespoons of mixture into tartlet pan, press firmly, leaving a cavity in center to hold the Apricot Kream. Place in freezer to firm up for at least 20 minutes or more.

To assemble, remove tartlets from freezer. Scoop 2 Tablespoons Apricot Kream into each tartlet cup. Sprinkle with cacao nibs (optional), and serve.

The new VegNews Magazine’s website has launched. And it looks amazing!! It’s just packed to the brim with incredible content and videos. Including one from me on raw chocolate candy making!!

Visit www.VegNews.com and look for my video on the homepage!

Watch video on YouTube

Here’s the recipe for the RAWsagna I made for Andrew Zimmern on the Travel Channel. It’s adapted from the recipe in my uncookbook Ani’s Raw Food Kitchen.

This raw food RAWzagna is made by layering an herbed crust, tangy marinara, delicious cheeze (I spell my vegan raw food cheezes with a Z for dairy free), and fresh fillings. And…just like cooked lasagna, this raw food version tastes even better the next day.

Make sure to slice your zucchini ‘pasta’ as thinly as possible so your lasagna is really delicate. 

RAWZAGNA
makes 1 baking dish, about 6-8 servings 

CRUST (optional)

• 1 cup sunflower, powder
• 3/4 cup flax, powder
• 1/4 cup olive oil
• 1.25 oz water
• 1/4 teaspoon salt
• 1 teaspoon oregano
• 1 clove garlic 

MARINARA

• 3.75 cups cherry tomatoes 
• 3 medjool dates, pitted
• 2.5 teaspoon oregano, dried
• 1.25 teaspoon rosemary, fresh
• 2.5 Tablespoon lemon juice
• .8 cup olive oil
• 5 teaspoons salt