WIN MY RAW VEGAN DESSERTS COOKBOOK!

Exciting news! Vegan Cuts is doing a cookbook and vegan snack box giveaway, and you have the chance to win! You can either win my best-selling raw, vegan, gluten-free desserts cookbook, Rawsome Vegan Baking, or a few other amazing ones from other bloggers I love: The Blender Girl, Thug Kitchen and The Vegan Zombie. The prizes for this giveaway are four snack boxes paired with four cookbooks, so there will be four winners who each win a snack box and - you guessed it - a cookbook!

Enter the giveaway here for you chance to win!


THIS RAWSOME VEGAN LIFE NOW HAS T-SHIRTS!

Come to the rawsome vegan side, we have t-shirts.


WOOOOOOOOOOOOOOOOOOOO!

I am so stoked to announce I will now be selling custom-designed t-shirts for my blog! (There is also a hoodie option available.) I have partnered with a neato company called Teespring, and we have developed some amazing tees for you guys to wear with plant-based pride! I think they all reflect the clean, fun and positive attitude that my blog has become known for. Nothing extreme, just simple, fun pictures of happy fruits and vegetables celebrating the rawsome vegan life. I have to admit I did not design them myself, but I'm just gonna see how you guys like this first one and if there is demand for others, and/or some designed by me I am happy to do make more designs available! Let me know. For now I am more than pleased with this first t-shirt. The drawings are done by a children's book illustrator!

You can buy the t-shirt here.

WHIPPED COCO CREAM TART with FRESH BERRIES


An ode to tarts:

Precious tart,
so elegant and sweet,
you tempt me with your textures... 
a slice I cannot help but eat.
Who was your inventor?
They were indeed a genius.
Your taste and colour are sublime,
nothing is more luscious.
From your crust to your cream
and the fruitiness in between,
I love you for your simplicity, 
I'll see you in my dreams.

So that was really tacky and incredibly lame of me but sometimes ya just gotta write love prose to your fave dessert. Right, guys? ... GUYS? In all seriousness though I do adore raw vegan tarts. They're easier and quicker to make than cakes, and most of the time they come out looking like super stars. You make the crust which is usually just a mix of dates and nuts, press that into a tart pan, and then you make your filling which is normally a simple blending up of bananas, coconut or nuts with  a healthy sweetener, and finally you decorate it with something pretty like fruit. Done. You now have a gorgeous, delicious, uber-good-for-you treat to impress everyone with. This is why I love raw vegan desserts.

I made this recipe a few months ago and am posting it now to remind me of the wonderful berry harvests of the summer. I will miss the sun dearly for the next couple seasons. We basically get straight rain for the next five months here in British Columbia. The only way I survive is by daydreaming about the vibrant berries we had the pleasure of eating in the previous warmer months. Until the next fertile epoch I will be consuming a lot of frozen fruit, apples, greens, carrots and potatoes. I am trying to eat more food that is grown locally, and as I have said before: it's easy to do that when you have TWO winter farmers markets in your city. Yep, we locavore Vancouverites are spoiled.

Another bonus to buying local - in addition to being more connected to your food system, minimizing your carbon foot print, and supporting ethical, environmentally-concious farmers in your area - is the quality of the produce you are getting. Yes, it can be more expensive and usually is (though sometimes you can actually SAVE money at farmers markets) the flavour, colour and texture of locally grown organic food versus internationally shipped stuff from the grocery store is incomparable. What I do now is buy "the dirty dozen"(i.e. the ones most contaminated by pesticides, etc.) if they are available at the farmers market, or at least organically-grown kinds from the grocery store. That way I find a happy balance for my wallet AND still support the local farmers and enjoy amazing produce. Is buying organic important to you? Is buying local important to you? Why or why not? Let me know in the comment section! Have a great day, beautiful people, and try making the tart! x


WHIPPED COCO CREAM TART with FRESH BERRIES

Crust:
1 cup pecans
1/3 cup hemp seeds
1 1/2 cups dates
Pinch Himalayan salt
1/2 teaspoon vanilla extract

Coconut cream:
Follow this recipe.

Fruit:
3 cups fresh berries
2 bananas
1 tablespoon coconut nectar (optional)
1 teaspoon vanilla extract

To make the crust: pulse the pecans and hemp seeds into powder in a food processor, then add the rest of the ingredients and process until it all begins to stick together. Press into a lined tart tin and put in the fridge for a couple hours.

To prepare the fruit: wash and slice the berries and bananas then coat with the coconut nectar (if using) and vanilla and put in the dehydrator for 30-60 minutes, this softens and sweetens them.

Assembly: spread your coconut cream into the crust and top off with your berries. MMM.

ROASTED VEGGIES with BUTTERY GARLIC + SPINACH SALAD


It doesn't get much simpler than this when you wanna prepare a wholesome, easy, delicious recipe for yourself. We've got oven-baked sweet potatoes, potatoes, eggplant and garlic paired with a spinach salad, all topped off with tomatoes, sunflower seeds and bell peppers. This meal is also pretty cheap to make because it's mostly sweet potatoes and potatoes (I can get these for $1.00/lb at the grocery store and farmer's market). In case you didn't already know this magical fact, I will let you in on it now: when garlic is baked it basically turns into garlic butter. Praise the heavens and all that is good. The cloves hidden under their skin transform into creamy, flavourful pockets of garlic spread that you can cover your meal in. It's fabulous to the maximum.

//

ROASTED VEGGIES with BUTTERY GARLIC + SPINACH SALAD

Veggies:
1 sweet potato or yam
1 cup baby potatoes
3 small eggplants (mine were super tiny)
1 head of garlic
1 teaspoon coconut oil

Salad:
3 cups spinach leaves
Juice of a lime
1 teaspoon maple syrup
2 chopped heirloom tomatoes
1 chopped red bell pepper
1 tablespoon sunflower seeds
Black pepper and sea salt (optional) 

To prepare the veggies: preheat the oven to 350 degrees. Wash your root veggies and dry them. Poke some holes in the sweet potato/yam. Slice the eggplants and rub them in a little coconut oil. Bake everything on a parchment paper lined pans and bake for 30 minutes, then see how it's all doing. My little potatoes, eggplant, head of garlic and sweet potato were all soft by this point so I took everything out, but if you have a large sweet potato/yam it will take longer to cook. (And yes, I did simply throw a head of garlic into the oven and it ended up perfect. You just have to peel off the skin to get at the goodness once it's done baking.)

To make the salad: mix the greens with lime juice, maple syrup, black pepper and salt (if using). Throw on the tomatoes and pepper, and sprinkle with sunflower seeds. Pair this with all your baked treasures and enjoy! 

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PERFECT RAW VEGAN GRANOLA (+ PERSIMMON STRAWBERRY SMOOTHIE)


Hello, hello! And happy Sunday! I have spent the entire morning working at my new standing desk (which I got on Craigslist for $30, whaddup), trying to figure out how to make my blog more beautiful and efficient for you. My conclusion is that it's gonna have to wait. I am so busy these days with school, promoting my second book (pre-order your copy now!) and trying to maintain a life that I don't have the time to build a whole new website... yet. However, I want you to know it is something I am planning on doing. I wanna update my recipe index, take better pictures, give you more recipes, focus on putting out great YouTube videos (like recipes demos and FAQ's), and in general just keep improving This Rawsome Vegan Life. I hope that's cool wit you. Don't worry - I'm not gonna turn it into some bland, generic webpage. TRVL is my heart and soul and I always mean to show that in this cyber corner of the 'net. But you don't wanna hear about me and GALANT here wishfully searching for unicorn HTML code... you wanna hear about granola.

Let's talk about granola. This recipe is the bomb! 

CARROT CAKE CUPCAKES with WHIPPED COCONUT CREAM + CHOCOLATE


WOAH. Let's slow things down for a second to acknowledge that these cupcakes are vegan, gluten-free, and made with whole foods. THANK YOU, EARTH.

They're also made with leftovers. Yup. I bought a bag of carrots from the farmers market last week and juiced them, then I was left with all this beautiful carrot pulp. I didn't wanna just compost it so I thought "Hey! I could make carrot cupcakes!" Then I did that. I know, my stories are always so exciting. The cupcake recipe is pretty basic - mostly carrots, nuts, raisins and spices - but that don't stop some epic flavours from being created. Then I topped 'em off with vegan gold AKA whipped coconut cream. Technically coconut cream is not raw, but I give you a raw cashew cream option since I'm inclusive like that. I swirled the cream with raw chocolate sauce because... raw. chocolate. sauce.

BE LOVE RESTAURANT REVIEW


This restaurant review is coming a bit late because I've been so busy with other things, and it always seems like I have another recipe to share. Nonetheless, visiting Be Love in Victoria (on Vancouver Island) was one of the most delicious dining experiences I've ever had, so I must tell you about it. The restaurant uses all vegan, organic and locally sourced ingredients, so you know you are tasting the highest quality food around. All of downtown Victoria is beautiful and peaceful, thus Be Love's location - 1019 Blanshard Street, Victoria, BC - is no different. The actual building it's in is really cool too, it has huge windows and sky-high ceilings so you feel like you're in church! The church of heavenly vegan food, that is. I went with my sexy-ass vegan girlfriend, Eva, and my wonderful partner, Jack (who is basically 100% vegan now). We shared everything. First we ordered some fancy dranks... made with SUPERFOODS! Eva got some vibrant concoction with gin and spirulina, and Jack got a glowing glass of whiskey/tequila (?) and fresh ginger and herbs! Even I tried some, and that says a lot. Then came the foooooood. Oh my LAWD. Never have I experienced such perfectly balanced flavour explosions at a restaurant. Jack got the raw burger, I got a green bowl, and Eva got something with tomatoes and pesto. Be Love uses organic, locally grown ingredients and you can tell. You hardly need to add any other flavourings besides the food itself, but the tiny bit the Be Love chefs DO add is perfectly harmonious with the plate as a whole and frankly takes your taste buds to lands they have never been to. Ah, my mouth is watering just thinking about eating there again. Must go back.


CHOOSING RAW {cookbook review + smoothie recipe)


When the glowing raw vegan pioneer Gena Hamshaw asked me to review her new cookbook - titled Choosing Raw (her amazing blog has the same name) - I couldn't say no. Gena's recipes and website were a huge inspiration to me when I first started becoming interested in raw food and in blogging. She provides a plethora of easy, healthy, whole foods vegan recipes with a big focus on the importance of raw ingredients. It's no wonder she's so popular! What's not to love? When you look at her blog you can immediately tell she is dedicated to sharing the steps to a healthy and long life with anyone who wants to learn, and she makes it almost effortless for you. Her blog is a source for all things wholesome and plant-based: desserts, snacks, meals, drinks, raw, cooked, gluten-free, and more! You find it all at Gena's beautifully designed page: www.choosingraw.com. 

VEGAN BODY CARE PRODUCT GIVEAWAY from JUST THE GOODS!


Note: this giveaway is only available for US and Canadian residents - sorry everyone else! I really am! *crying sad face* 

Good news, babes! You have the chance to win $50.00 to spend over at Just The Goods, one of my favourite, all-natural, vegan beauty and body care companies. See my review of Just The goods products here. The gorgeous Milena is the woman behind the herbal elixirs and she is letting me host a giveaway for her company! Simply enter the contest by doing any of the options in the giveaway box below and you will be entered to win one of three $50.00 gift certificates. Come back everyday and enter again to up your chances. This giveaway will run from today (Oct 10) until Oct 15. Good luck!

a Rafflecopter giveaway

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THE GLOW BOWL: baked sweet potato with pesto pasta, tomatoes + pumpkin seeds


I called this The Glow Bowl because all the ingredients are superb for your skin so it's gonna make you glow from the inside out (sweet potatoes, greens, pumpkin seeds, and whole grain pasta - click the foods for their skin benefits!) But that awesome aspect aside, this recipe is so damn DELICIOUS I don't even care about the nutrition it gives me. I was shovelling this in my mouth in between gasps of pleasure and exclamations such as: "I CANNOT BELIEVE HOW YUMMY YOU ARE!" Seriously, I must have looked 100% nuts, but again, I don't care. This meal tasted perfect and that's all my mind - and mouth - could focus on while I devoured it. I have a little story to tell you now.

I am the worst cook ever.


I AM HOSTING ANOTHER VEGAN POTLUCK IN VANCOUVER!


What: Vegan meet-up/potluck for good times and good food!
When: Saturday Nov. 1, 2014 at 5:00pm to 10:00pm
Where: East Van, email me [emilyvoneuw at gmail dot com] for address

Yes! It's true! The last one went so well that I basically HAVE to make it a tradition. Come one, come all! As long as you bring an open mind, positive attitude and - preferably - a delicious, wholesome vegan dish - you will be welcomed with enthusiasm! Invite your friends and family, and anyone you know who is interested in healthier and/or more compassionate living. Hey, even if they AREN'T interested, they will probably still have a great evening! We will be meeting in the same gorgeous spot as last time so if you went to my last potluck, you already know where to go for this one! If you didn't go to the last one, please email me to get the address.

The last potluck was sooo fun and exciting for me, and I'm pretty confident everyone else had a good time too. I met so many amazing people that I hope to make long term friends out of, and I basically ate myself into veggie Nirvana. (Can we all take a moment to remember that creamy LASAGNA!?) There ended up being around 30 people and a table FULL of amazing dishes (dinner and dessert!) And the party didn't stop until midnight (although from now on the potlucks need to end a wee bit earlier because some people must work). There were people from all over the world and it was fun to hear the different accents and personal stories. I wanna make the potluck even bigger this time, so all the vegans in Vancouver can have a place to go every month to connect with like-minded peeps and enjoy outta-this-world tasty healthy food together! That's right: I wanna make this a monthly or bi-monthly thing!

This potluck is a joint effort between me, Zoe the wonderful vegan rock star who is letting us use her beautiful home, the gorgeous raw dessert chef Heather Pace from Sweetly Raw, and Steph the exquisite high carb vegan Instagram celebrity (@happyandhealthy96)! Come to mingle, come to eat, come to dance, come to participate in some uber stimulating conversation! I'll be playing some funky tunes on the good ole iPod to keep the vibes ridin' high. I wish I had taken more photos from last time (seriously, the three I show here are the ONLY ones captured) but I was having such a great time I didn't wanna stop to document it. I hope to see you there if you can make it!

What: Vegan meet-up/potluck for good times and good food!
When: Saturday Nov. 1, 2014 at 5:00pm to 10:00pm
Where: East Van, email me [emilyvoneuw at gmail dot com] for address

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BREAKFAST BERRY SMOOTHIE with CACAO DRIZZLE + CHIA PUDDING


Yo. This recipe is part of a Breakfast In Bed Fest series hosted by Canned Time! I am keeping it simple with a delicious fruit smoothie paired with raw chocolate sauce and chia seed pudding. This is not as big as my normal breakfast smoothies usually are but the chia seeds make you feel really full, so I was more than satisfied after drinking it up. Chia seeds are super sexy and super good for you; they help keep your hair and skin glowing, and your digestion system happily humming. The smoothie tastes more like a vegan milkshake than anything else, especially when you drizzle it with wholesome dark chocolate! This recipe is a winner. Try it out for breakfast or anything time of day, and show some love over at Canned Time right now!