Three Minute Raw Organic Vegan Pie Crust

The opportunities to make healthy food choices are here now! Never before has it been so easy to create an alternative desert for lasting energy and whole food nutrition. You will be absolutely amazed at how delicious and filling a raw, organic, and vegan pie crust is. This recipe will surprise you because it is the healthiest pie ever, and is so quick it takes only three minutes to make! The benefits to choosing a raw organic vegan pie crust instead of the conventional baked pie crust are many. First, you are choosing all living foods which provide nutrients our bodies need to be healthy by providing vitamin and mineral content. Second, because it is fruit sweetened, your body will have sustained energy to power you throughout your day. Third, you won't have to worry about eating refined sugars and carbohydrates since every ingredient in this recipe is organic, raw, full of living enzymes, and life force energy from the sun! Finally there is an alternative desert that has so many positive aspects, you'll wonder why you had not heard of this sooner. Ready to have more energy and feel great while enjoying the sweeter side of life, then take action and follow this simple three minute recipe and share some delicious organic raw vegan pie with your friends!

The first thing is to gather all your ingredients. Here is a list of everything you will need.

1 cup of raw organic nuts or seeds of your choice.

½ cup of dried fruits, such as dates, bananas, raisins, figs or prunes.

1 teaspoon of vanilla

¼ teaspoon of sea salt

1 pinch of lemon zest

Now that you have your ingredients ready, it is time to have fun! Place all ingredients into a food processor and process until mixture is firm enough to mold into pie dish. Put mixture right into pie plate and form with your hands and fingers inside of the pie dish evenly. There you have it! A whole foods nutrition pie crust just waiting to be filled with whatever your heart desires! I really enjoy cutting up several types of fruits and placing inside. From strawberries and kiwis to bananas and blueberries. The sky is the limit when creating your very own raw organic vegan pie! Making healthy choices is so much fun when you discover how easy it is to prepare live foods at home. Your friends and family will be amazed when they taste how delicious your hand made pies are. This recipe is sure to please everyone who partakes on any occasion. Whether you have a birthday, or a holiday meal, this pie crust will create a unique dining experience for all! Start a new family tradition with a healthy alternative to pass down through the generations, and spread health and happiness to the people in your life who really matter to you by sharing a nutrient rich and satisfyingly sweet organic raw vegan pie crust.

Original article

Three Vegetarian Dinner Recipes

Vegetarian dinner recipes are getting easier and easier to find now that many people are more focused on their available healthy choices. Vegetarians and meat eaters alike will love to add these three recipes into their general dinner recipes box. The following three recipes are tasty and quick to make. The three recipes are going to be a pizza, a curry, and a stroganoff, to show what kind of variety you can have when cooking vegetarian.

The first one is an Arugula and Goat Cheese Pizza. Many people have problems with the red sauce that comes standard on most pizza so this one has a pesto sauce instead, and this pizza is so so tasty with the fresh goat cheese and flavorful arugula.

ARUGULA AND GOAT CHEESE PIZZA

INGREDIENTS:

1 medium to large unbaked pizza crust

6 tablespoons pesto sauce

3 fresh roma tomatoes, thinly sliced

1 (8 oz) package seasoned goat cheese

2 cloves garlic, peeled and thinly sliced

1 cup fresh arugula

1 teaspoon olive oil

DIRECTIONS:
Preheat oven according to pizza crust instructions.
Dab pesto onto the center of the crust and spread toward the outer edges. Cut goat cheese into thin coins, and crumble across the pizza. Arrange tomato slices over goat cheese. Sprinkle with garlic. Brush the edges of the crust lightly with the olive oil.
Place your pizza directly on preheated oven rack. Bake for 5 to 10 minutes but check frequently and take out when the crust edges are golden.
After removing pizza from the oven, allow to cool for a few minutes so that the feta has time to set, then cover the pizza with a few handfuls of arugula. Cut generous slices and serve.

This second recipe is an easy vegetarian curry. Once done, serve over rice or quinoa with a generous side of salad. This one is especially good if you have no garden or fresh produce nearby, as these ingredients are easily found at your local grocer.

AN EASY VEGETARIAN CURRY

INGREDIENTS:

1 tablespoon olive oil

1 onion, chopped

2 cloves crushed garlic

2 1/2 tablespoons curry powder

2 tablespoons tomato paste

1 (14.5 ounce) can diced tomatoes

1 cube vegetable bouillon

1 (10 ounce) package frozen mixed vegetables

1 1/2 cups water

salt and pepper to taste

2 tablespoons chopped fresh cilantro

DIRECTIONS:
Using a large saucepan over medium-high, heat oil and saute onion and garlic until golden.Stir in the curry powder and tomato paste, cook for 2 to 3 minutes.Stir in your tomatoes, the vegetable bouillon, frozen mixed vegetables, water, salt and pepper to taste.Cook for about 30 minutes until vegetables are well done (not crunchy).Sprinkle with the fresh cilantro prior to serving with rice or quinoa.

This last recipe is a stroganoff and has a rich sauce with the portobello mushrooms served over egg noodles.

PORTOBELLO MUSHROOM STROGANOFF

INGREDIENTS:

3 tablespoons butter

1 large onion, chopped

3/4 pound portobello mushrooms, sliced

1 1/2 cups vegetable broth

1 1/2 cups sour cream

3 tablespoons all-purpose flour

1/4 cup chopped fresh parsley

8 ounces dried egg noodles

DIRECTIONS:
Bring large pot of lightly salted water to a rolling boil. Add the egg noodles and cook until al dente, about 7 minutes or follow the package instructions. Remove from heat, drain, and set aside.
While noodes are cooking, melt the butter in a large heavy skillet over medium heat. Add chopped onion and cook, stirring until softened. Turn heat up to medium-high and add sliced portobello mushrooms. Cook until mushrooms are limp and browned, then remove to a bowl and set aside.
In the same large skillet, stir in vegetable broth, being sure to get all browned bits off the bottom of the pan. Bring to a boil and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion mixture to the skillet.
Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushroom sauce. Return the skillet to the burner, and continue cooking over low heat just until the sauce thickens. Stir in the parsle, and season to taste with salt and pepper. Serve over cooked egg noodles.

These three vegetarian dinner recipes are sure to be enjoyed by all your family, and just check out the website as I will be adding these and other recipes to there on a further basis.

Tracy is a semi-vegetarian but has 4 other vegetarian family members that have to be cooked for daily. That is why I am always looking for vegetarian dinner recipes to test and share with others.

http://www.evegetarianrecipes.org/

Original article