Tag Archives: veganism

I Went Fully Raw Vegan for 7 Days – What I Ate w/ Recipes

Going fully raw has been quite the learning experience so far, especially since it is about 30 degrees outside today. I have seen quite a few benefits so far, but I will go over those in my conclusion post. Here I am going to share with you what I have been eating and some of the recipes I have really enjoyed so far!

New year, new me? Right? Well not really. While I do have a list of New Years resolutions this is something I have been planning for a while now. I was waiting until after Christmas because I bought Carter a juicer. (I swear he uses it too!)

Going fully raw has been quite the learning experience so far, especially since it is about 30 degrees outside today. I have seen quite a few benefits so far, but I will go over those in my conclusion post. Here I am going to share with you what I have been eating and some of the recipes I have really enjoyed so far! Please note that I do work full time, so the weekday meals might seem a little rushed.. that’s because they are! I tried not to repeat many meals, but it did happen a few times! I also ate no oil and very very little salt for detox reasons!

I tried my hardest to eat EVERYTHING fully raw, but a few condiments may not be 100% RAW. Feel free to call me out ūüôā

Let’s get into it!

Day 1- Saturday

Breakfast- Banana Ice Cream with cherries and chocolate

Recipe- Blend 2-3 frozen bananas + 1 cup frozen cherries until smooth. Top with cacao nibs, coconut and more cherries

Lunch- Zucchini Noodles with an avocado sauce and strawberries

Snack- Carrot and orange juice!

Dinner- Raw Taco Salad and “Tacos”


Raw Taco Meat (serves 2)

  • 1 cup raw walnuts, pecans or another nut (walnuts work best, but if you have an allergy feel free to try other nuts!)
  • 1/2 cup sun dried tomatoes NOT in oil – soaked for 1 hour
  • 2-3 tablespoons water
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 1-2 teaspoons liquid aminos, tamari or soy sauce

Blend walnuts in a food processor to roughly chop. Add drained sun dried tomatoes, liquid aminos and spices. Blend into a course mixture adding a little water at a time until you get the desired texture. It will look like taco meat and the liquid aminos should give it a light brown color.

Raw Cashew Cheese Sauce (4 servings)

  • 1/2 cup raw cashews
  • 1/2-1 cup water
  • 1/2 jalapeno
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 cup chopped tomatoes
  • Juice from 1/2 a lemon
  • 1/4 teaspoon sea salt

Blend all ingredients until smooth. Add water until desired consistency is reached.

Fill lettuce boats with “meat”¬†and “cheese” or make into a taco salad with tomatoes and guacamole. I had both!

Day 2- Sunday

Breakfast- Mango & Banana Smoothie with Chia Seeds

Lunch- Failed sushi rolls and lettuce wraps with ginger cashew sauce

Snack- Raw Vegan Brownies a

  • 1 cup dates (soaked if not soft)
  • 3/4 cup raw walnuts or almonds
  • 1/4 cup cacao or cocoa powder
  • pinch of sea salt
  • shredded coconut (optional)

In a food processor- blend walnuts into a flour like substance. Add dates and blend. The mixture should be very sticky. Add cacao and sea salt and blend until well combined. Press into a brownie pan and top with coconut. Best served chilled.

Snack 2- Apples and Grapes

Dinner- Taco Salad (with no cheese and add guacamole) and Broccoli

No Picture! Only one I have missed so far ūüôā

Day 3- Monday

Breakfast- Fruit Bowl with “banana milk”

  • 1 apple
  • 3 dates
  • 1 banana
  • chia seeds
  • coconut
  • raw pumpkin seed

I didn’t really like the banana milk (bananas, water, dates, vanilla) but you can try it if you want! This would be much better with a raw nut milk!

Lunch- Fruit Platter and Raw Pumpkin Seeds

Dinner- Zoodles with some kind of nut sauce. Didn’t like it enough to write it down…

Snack- Raw Vegan Chocolate Pudding

Working on a recipe for this! Needs adjustments

Day 4- Tuesday

Breakfast- Smoothie (same as Sunday!)

Lunch- Salad with pumpkin seeds and hemp seeds

Dressing (bomb.com)

  • 2 tablespoons raw tahini
  • 1 tablespoon stone ground mustard
  • few dashed of liquid aminos
  • 1 tablespoon lemon juice
  • water to thin it out

nomnomnom TRY THIS! Helped with my hummus addiction.

Snack- Raw Brownie and Green Juice (kiwi, apple, spinach)

Dinner- TACO SALAD! (seeing a trend?)

Day 5- Wednesday

Breakfast- Green Juice & Grapes

Lunch- Same Salad as yesterday! Blah I am becoming redundant.

Dinner- Smoothie (banana, cherry, strawberry) & Brownie Bites

Day 6- Thursday

Breakfast- RAWNOLA (no oats.. Pinterest.. oats are NOT raw!.. rant over) & Apples & Homemade Pecan Mylk

Lunch- 3 Kiwis and Pumpkin Seeds (it was a rough day)

Snack- Brownie Bites & Orange/Carrot Juice

Dinner- Zoodles and Carrots with “Peanut” Sauce (again people peanut butter is NOT raw)

“Peanut” Sauce

  • 2 tablespoons raw tahini
  • 1 teaspoon liquid aminos
  • 1 tablespoon chili sauce (not sweet chili sauce)
  • 1/2 teaspoon garlic powder or minced garlic

This sauce was really good! It is something I make a lot to use as a dip for spring/summer rolls ūüôā

Day 7- Friday

Breakfast- Rawnola, pecan mylk and apples

Lunch- My work catered Jasons Deli- I had a salad with nuts and the dressing recipe above

Snacks- Kiwi

Dinner- Cherries, coconut and pecan mylk

Well that is everything I ate in a week of being fully raw! I really enjoyed this experience. I was planning on going for 2 weeks, but I am going back to eating some cooked food now. I would love to try this again at a time when more fruits are in season and it isn’t freezing outside!

Trying out different recipes was so fun and that taco “meat” is amazing! Try it!

I did notice more energy without coffee and my skin did clear up! I still plan to eat mostly raw with some cooked foods and very little/ no oil!

Thank you for reading! Have a great weekend!







Raw Vegan Caesar Salad Dressing!

Anyone else in a major post-holiday food coma? Candies, cookies, mashed potatoes with TONS of vegan butter.. I cannot complain.
The holidays are a time to enjoy family and the life that we have been gifted by God. I also tend to over do it during the holidays. I will say this year has been my healthiest holiday season yet, but I still feel like I could use a reset. Especially my skin.. EEK.. way to much oil was consumed and my skin now hates me.

So, I will be eating fully raw for 14 days! (starting Friday.. I have left overs to eat) I will be testing tons of RAW Vegan recipes these next few weeks and I will be sharing some of them with you!

This first recipe is creamy, dreamy, tangy, cheesy.. you will not believe it is raw let along vegan. I will be sharing a raw vegan Caesar salad dressing with you that will blow your mind! So easy, no prep and all you need is a blender! Lets get started..

Soooo Creamy

Raw Vegan Caesar Salad Dressing

Makes 2 cups- Keep in an airtight container for up to 10 days.

What you’ll need:¬†

  • 1 cup raw cashews
  • 1-2 cups water (depending on desired thickness)
  • 1 pitted date (soaked in water for 5-10 minutes)
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon black pepper
  • 1 raw garlic clove
  • the juice from 1/2 a lemon
  • a few dashed of liquid/coconut aminos or tamari (optional)
  • fresh vegetables- romaine, spinach, carrots, zucchini, cucumber, ect

How to:

Add cashews, 1 cup water, date, nutritional yeast, garlic, lemon juice, black pepper and aminos to the blender. Blend on high until very smooth, you may have to scrape down the sides to get it blended fully. Add additional water if needed. This dressing will thicken in the fridge and i prefer mine to be thinner for salads but thicker if being used for a dip. Taste and add additional black pepper as needed. Store in a mason jar and toss on salads, zucchini noodles, or other vegetables. This also makes a great dip for buffalo cauliflower and vegetable sticks.


I hope you enjoy this recipe! Please let me know if you try it out. Make sure to check back for more RAW vegan recipes these next few weeks!

Happy Holidays,

She Eats Plants & Sweets  


Roasted Butternut Squash with Vegan Mushroom Sausage and Lentils

   Hello fellow recipe lovers! If you are reading this you are probably searching for vegan or vegetarian recipes to serve during the holidays.. well you have come to the right place!

I have been vegetarian for many holidays but last year was my first holiday season as a full vegan. While most side typical dishes are vegetarian (watch out for chicken stock, jello and other animal by- products) being vegan is a whole different story. It seems that almost EVERY


Thanksgiving and Christmas side dish contains

milk, butter, eggs, cheese or a combination of all.. ICK.

Last year my mom, sister and I created a fully vegan Thanksgiving feast! Let me tell you.. it was probably one of the best meals of my life. I am a strong believer that ANYTHING can be made vegan.. with a little bit of love and A LOT of vegan butter!

So lets talk food!


I am here to share an AMAZING vegan dish that will ROCK your Thanksgiving or Christmas table.

Today I am sharing a wonderful, fall inspired recipe. This recipe is perfect for a vegan or vegetarian side and main dish. It is quite labor intensive, but it is totally worth every last bite! This will impress your vegan and non-vegan family members and friends.

The sweetness from the oven roasted maple butternut squash mingles perfectly with the savory mushroom sausage and the tart cranberry topping. The lentils create a smooth flow between the squash and sausage and add some protein (because you are obviously protein deficient) .

Hope you enjoy!

Fair warning this recipe does have a lot of steps, but it is totally worth it in the end! This dish will impress vegans and non- vegans alike! Note- The sausage can be made a day or 2 ahead of time to save time.  


4 servings as a main or 8 servings as a side dish


For the sausage

  • 1/2 a medium yellow onion
  • 1 cup baby bella mushrooms
  • 2 tablespoons olive oil
  • 2 teaspoons sage
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon chili
  • 1/2 teaspoon sea salt
  • 3 inch stock of fresh rosemary-¬† de stemmed
  • 1/2 cup + 1 tablespoon vital wheat gluten (found in the organic baking section, I use Bobs Red Mill)
  • 1/2- 3/4 cups vegetable stock

For the squash

  • 2 small-medium butternut squashed
  • 1 tablespoon coconut oil
  • 1 tablespoon maple syrup
  • 1 teaspoon cinnamon
  • 1/2 teaspoon chili
  • 1/2 teaspoon sea salt

For the drizzle

  • 1 tablespoon tahini
  • 1 tablespoon maple syrup
  • 1/2 tablespoon whole seed mustard

For the filling

  • 1 cup cooked lentils (I cooked mine in vegetable stock for extra flavor)
  • 1/2 cup red wine or red cooking wine
  • 1/2 medium yellow onion- diced
  • 2 cloves garlic
  • 1 tablespoon olive oil

How to-

  1. Pre- heat oven to 400F. Cut squashed {vegan} hotdog length and scoop out the seeds.
  2.  Line a baking dish with parchment (this is important because the maple syrup will burn onto a baking try!) and place the squash halves cut side up. Poke a few holes in the squash with a fork.
  3.  In a small bowl mix the coconut oil, maple syrup, cinnamon, chili and sea salt. Use a brush or spoon to spread the mixture onto the squash.
  4. Bake uncovered for 45-50 minutes.
  5. While the squash is baking chop the vegetables for the sausage. They do not need to be diced, as they will be blended later. Heat pan to medium and add oil and onion. Add the mushrooms once the onions are clear and beginning to turn golden. Once the mushrooms are well cooked add all the herbs and incorporate well.
  6. Add the vegetables to a food processor and pulse until they are finely chopped. Add the vegetable stock and blend until very few chucks remain.. it will look like brown soup.
  7. Add 1/2 cup of the vital wheat gluten and blend again. Add the extra tablespoon if needed. The mixture will be elastic, but still rather wet. You want to be able to form a ball with it, but too much wheat gluten will make it too gummy, so be careful!
  8. Line a baking tray with parchment paper. Divide the sausage into 5-6 balls and place them on the baking tray. Then cover the sausages with another piece of parchment and press down each sausage with the palm of your hand. Note- these can also be made into links, but I find the patties easier to cut into for this recipe
  9. Bake for 15 minutes on each side.
  10. Once the squash and sausage is completed cooking it is time to begin the sauté for the filling- heat a skillet with a tablespoon of coconut oil and add the other half of the onion used for the sausage.
  11. While the onion is cooking cut the (cooled) squash into cubes -see picture – and scoop out with a spoon. Get as much as the squash out without breaking the skin of the squash.
  12. Once the onion is clear add the minced garlic and squash cubes. Cook for 5 minutes turning once or twice. Cut the sausage into bite sized pieces.
  13. Add the sausage and lentils and 1/2 cup of wine.
  14. Cover and let the wine “burn off”
  15. Once all the wine in gone scoop the mixture back into the squashes and bake for 20 minutes at 350F
  16. Mix the maple syrup, tahini and mustard in a small bowl
  17. Remove squash from oven and drizzle with sauce. Add dried cranberries and pumpkin seeds for extra holiday flavor

Serve with holiday sides!

This would also be AMAZING topped with cranberry sauce.

I hope you enjoy this recipe! Please let me know in the comments if you tried it out! What is your favorite vegan holiday food?

Thank you for reading and Happy Thanksgiving!

-She Eats Plants & Sweets



Vegan Black Bean Soup with Elote


Hello beautiful people! The blog has been pretty  MIA for a few months, but I am back and here with a new purpose.

If you know me personally, then you know I love all things food (vegan food of course!). So, that is what I want to focus this blog on! So, watch for new recipes twice a week!

I will be posting on Sundays and Thursdays.

This weeks recipe is an creamy black bean soup topped with elote. Which is a Mexican dish traditionally made with cheeses and creams. The key to a delicious elote without animal products is roasting or grilling the corn. Elote is a great addition to many meals (or just eaten with a spoon), but it gives a amazing creaminess to this oil free black bean soup.

Now to the recipe!


Prep time: 10 mins Cook time: 40 mins

for the soup

  • 2 cups cooked black beans (pressure cooked or canned)
  • 1 large red bell pepper
  • 1 small yellow onion or 1/2 a large onion
  • 2 cloves garlic
  • 1 cup vegetable stock
  • 1 1/2 cups water
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 2 teaspoons oregano
  • 1 teaspoon cumin
  • juice from 1 lime
  • salt to taste

for the elote

  • 3 ears of corn
  • 1 tablespoon coconut or olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • juice from 1/2 a lime
  • 3 tablespoons tofutti vegan sour cream
  • 2 tablespoons nutritional yeast
  • cilantro
  • salt to taste

How to 


  1. Preheat your oven to 400F. In a small bowl mix the oil, spices, salt and lime juice. Clean your ears of corn and placed on a lined baking try. Use a brush to evenly coat the corn with the oil mixture.
  2. Bake for 30 mins, turning once or twice. If the corn begins to dry out cover with foil.
  3. Remove from the oven and let cool slightly. Remove the corn from the ear and stir in the remaining ingredients. Add more salt and lime juice as needed.
  4. This can be eaten warm or cold. Use to top soups, tacos or chips!

Black Bean Soup

  1. Chop all vegetables in to small cubes. Add vegetables and garlic to a warm pan with a splash of water. Let cook for 3-4 minutes until onion is clear.
  2. Add the beans, vegetable stock, 1 cup of water and spices/salt.
  3. Bring to a boil then turn down to a simmer for 30 mins.
  4. Blend with a hand blender or in a standing blender (only fill half fill and cover with a tea towel not your hand)
  5. If the soup is too thick add the remaining water and simmer for a few minutes. Add the lime juice and more salt to taste.
  6. To get a more creamy soup, but this makes it not oil free, I add 2 tablespoons of tofutti sour cream. This is optional, but it takes the soup to the next level
  7. Top with your homemade elote and serve with tortillas or chips!


Hope you enjoy this recipe! It is so simple and filling and most importantly VEGAN <3

Keep eating plants,



Easy Vegan Nachos w/ cheese sauce

Last weekend Carter and I went up to Kansas City, MO for a concert. We love going to Kansas City for two main reasons.. IKEA and FUD.

I am obsessed with the vegan meatballs they sell at IKEA!

FUD is this awesome vegan restaurant that has THE BEST NACHOS in the world, so naturally it was our first stop when we go there on Sunday. Come to find out they only serve breakfast on Sunday and are closed on Monday… NOOOOOOO! So, sadly I did not get my nachos..

That being said I have been craving nachos for a week now. I gave in and made my favorite vegan cheese sauce and some tofu chicken last night.

This cheese is sooo easy and can be saved in the fridge for about a week (it won’t last that long). You can use it on basically anything (nachos, pizza, pasta, eat it with a spoon) whatever works!

Now into the recipe:


Vegan Nachos with cheese sauce and tofu chicken

Serves 4 – 20 mins – vegan – gluten free

for the cheese:

1/2 cup raw cashews (optional soak if you do not have a high powered blender)

3 tablespoons vegan cream cheese

1  cup soy milk (or other non-dairy, soy and cashew milk work best for this)

juice from 1/2 lemon

3 tablespoons nutritional yeast

1 teaspoon turmeric, cumin, chili

1 garlic clove

sea salt to taste

for the tofu ‘chicken’¬†

1/2 block firm tofu

2 tablespoons olive oil

1 teaspoon cumin, chili, coriander, garlic powder, onion powder


tortilla chips

avocado, salsa, vegan sour cream, cilantro, lime juice

 How to:

  1. cheese- blend the cashews and soy milk in a high powered blender for 1-2 minutes or until very creamy. It should almost be the consistency of half and half.
  2. add in the lemon juice and cream cheese and blend again. add in all the spices and blend until well combined. add more turmeric if you want it to be more yellow.
  3. heat on stove top until warm and it slightly thickens.
  4.  tofu- heat a small skillet on medium heat and add oil. add all spices to the oil and let simmer for a minute. add in the (dried) tofu block and crumble using a wooden spoon or fork. coat the tofu crumbles with the spices and cover.
  5. let simmer for 5 minutes and stir several times. let the tofu turn golden, but not brown. remove from heat until ready for assembly
  6. assemble nachos! Chips, cheese, tofu, cheese, salsa, cheese, guac, cheese.. you get the idea!

These will impress your vegan and non-vegan friends! You can also turn this combo into a tasty taco. Let me know if you try it out and how you like it ūüôā

PicMonkey Collage

-She Eats Plants & Sweets