Blackforest Chocolate Cheesecake

Blackforest Chocolate Cheesecake (raw)

This decadent Blackforest Chocolate Cheesecake by Vanessa Sherwood drew quite a knockout reaction when she posted it on the forum. I’m sure you can see why. It is bursting with sweet cherries layered between a chocolate crust and a creamy chocolate cheesecake filling. Vanessa advised the members of the forum they can purchase raw cacao butter and coconut oil for great prices at Organic Living Food. She also said it can be replaced with a dark Green and Black’s chocolate bar. I know what some of you will be making your loved ones this Valentines!

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A Raw Banana Coconut Cream Pie By GreenChef Vanessa Sherwood

Raw Banana Coconut Cream Pie (raw, vegan)
Recipe by GreenChef Vanessa Sherwood

GreenChef Vanessa Sherwood makes us the Ultimate Thai inspired Completely Organic and Raw Banana Coconut Cream Pie that is actually good for you!

Serves 8 people

For the Crust:

 

½ Cup Macadamia Nuts

½ Cup Shredded Dry Coconut

Pinch of Salt

1 tsp Coconut Oil

2 TB Agave Nectar

raw banana coconut cream pie 01 A Raw Banana Coconut Cream Pie By GreenChef Vanessa Sherwood

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GreenChef Vanessa Sherwood | African Ginger Beer

This recipe was adapted from ‘The Soul of a New Cuisine’ by Marcus Samuelsson, an Ethiopian born, Swedish raised chef with a restaurant in NYC. Then, quite by accident, I came across an article in the food section of the Tribune with a recipe calling for ginger beer and rum called a Dark&Stormy. Ginger beer can be found bottled in some super markets and international grocery stores.

The spiciness can be adjusted by either adding more or less ginger. But don’t be fooled, this is a great thirst quencher during the hot summer months.

gingerbeer 01 GreenChef Vanessa Sherwood | African Ginger Beer Continue Reading / See Additional Photos

Audio Interview with GreenChef Ani Phyo On Life As A Chef and Her Raw Food Journey

ani phyo interview Audio Interview with GreenChef Ani Phyo On Life As A Chef and Her Raw Food Journey

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Today we catch up with Ani Phyo. Ani is the host of an award winning uncooking show on YouTube and the author of the international best-seller, Ani’s Raw Food Kitchen Audio Interview with GreenChef Ani Phyo On Life As A Chef and Her Raw Food Journey and Ani’s Raw Food Desserts Audio Interview with GreenChef Ani Phyo On Life As A Chef and Her Raw Food Journey

Ani and her delicious raw food recipes have been featured in everything from Boing-Boing, the world’s most popular blog, to the Travel Channel’s Bizarre Foods with Andrew Zimmern.

Topics Covered:

Growing Up & her relationship to food
Her father’s experiences with raw food and mono eating
How she discovered gourmet raw food in San Francisco at Juliano’s Raw
How Ani’s mental alertness and energy was effected by her introduction to raw food
How raw food effects the process of being creative and why
Building Her Career in Raw Food

The story of how she became a raw food chef and transitioned out of her corporate career
Building the raw food community in Los Angeles with friends
The challenges Ani faced building her first company, Smart Monkey Foods
How Ani’s first book synchronistically came together
Practical Raw Food Tips

ani phyo interview2 Audio Interview with GreenChef Ani Phyo On Life As A Chef and Her Raw Food Journey

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GreenChef Omid | Chocolate Mousse with Semi Frozen Raspberries

chocolate mousse 02 GreenChef Omid | Chocolate Mousse with Semi Frozen Raspberries Recipe by G Living Member Omid

Smooth and creamy raw chocolate mousse served with semi-frozen raspberries is a perfect combination of raw chocolate and fresh, healthy raspberries and a perfect ending to any meal, or even when lounging around and looking for something refreshing but yet naughty.

Serves about 2

For the Mousse:

 

8 Tbsp raw cocoa powder

8 Tbsp raw honey

2 Tsp raw coconut oil

6 Strawberries

6 Blackberries

Pinch of freshly grounded nutmeg

Pinch of pink sea salt

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GreenChefs | Zucchini Tartar with Paprika-Raspberry Puree

zucchini pesto rice timbale 02 GreenChefs | Zucchini Tartar with Paprika Raspberry Puree

Zucchini Tartar with Paprika-Raspberry Puree (vegan)
Recipe by Veganlicious

The simple flavor of the raw grated zucchini is pepped up with the paprika and raspberry puree. This recipe does taste as lovely as it looks.

Serves 2 people

For the Ingredients:

 

1 large or 2 medium zucchini, grated

4 pieces chives, sniped finely

1/4 tsp. nutmeg

for the puree

2 tbs. paprika puree

2 tbs. raspberry puree or sauce

2 tbs. olive oil

2 tbs. rice wine vinegar

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GreenChefs | Zucchini and Pesto Rice Timbale

zucchini 02 GreenChefs | Zucchini and Pesto Rice Timbale

Zucchini and Pesto Rice Timbale (vegan)
Recipe by Veganlicious

These tasty towers are great as a salad or they can also be used as an appetizer. They’re colorful and quick and easy to make.

Serves 4 people

For the Ingredients:

 

200 grams White Rice, Cooked

1 med. Zucchini, Cut in very thin slices

1/4 Cup Vegan Pesto

Tomato and Chives as Garnish

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GreenChefs | Sauerkraut Pierogi with Mushrooms and Tofu Pieces

sauerkraut pierogi 02 GreenChefs | Sauerkraut Pierogi with Mushrooms and Tofu Pieces

Sauerkraut Pierogi with Mushrooms and Tofu Pieces (vegan)

Recipe by Veganlicious

These were the best pierorgi we’ve ever had. The combination was great, and they are really easy to make.

Serves 4 people

For the Dough:

 

2 cups pasta (fine semolina) flour

1/2 teaspoon salt

3 tablespoons oil (for this recipe I used truffle oil)

1/3 cup water

 

sauerkraut pierogi 01 GreenChefs | Sauerkraut Pierogi with Mushrooms and Tofu Pieces

 

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GreenChefs | Thai Style Tofu, Snow Peas On Rice Vermicelli with Lime Peanut Sauce

thai tofu vermicelli 03 GreenChefs | Thai Style Tofu, Snow Peas On Rice Vermicelli with Lime Peanut Sauce

Thai Style Tofu, Snow Peas On Rice Vermicelli with Lime Peanut Sauce (vegan)
Recipe by Veganlicious

This is one of our favorite meals. The spicy, lemony flavors are a wonderful addition to the peanut butter.

Serves 4 people

For the Ingredients:

 

1 cup snow peas, coarsely chopped

1-2 tbs. fresh ginger, minced

1 chili pepper, crushed

1 onion, chopped

1/2 lb tofu, cubed

1/2 cup peanut butter

1/2 cup coconut milk

1/4 cup soy sauce

1/3 cup lime juice

4 tablespoons cilantro or coriander, chopped

8 ounces rice vermicelli

 

thai tofu vermicelli 02 GreenChefs | Thai Style Tofu, Snow Peas On Rice Vermicelli with Lime Peanut Sauce

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GreenChefs | Olive Gnocchi with Parsley-thyme Sauce

olive gnocchi parsley 01 GreenChefs | Olive Gnocchi with Parsley thyme Sauce

Olive Gnocchi with Parsley-thyme Sauce (vegan)
Recipe by Veganlicious

Enjoying your own freshly made gnocchi is always a treat, but even more so when the olives are special treats from France. Nyons is famous for it’s olives and olive oil. This year on our fall vacation, we made a point to bring back some of the specialties from the area.

Serves 2 people

For the Gnocchi:

 

2 Potatoes, (about 1 1/2 pounds)

1 Cup Flour

1/2 Cup Black Olives, Pitted and Finely Chopped

olive gnocchi parsley 02 GreenChefs | Olive Gnocchi with Parsley thyme Sauce

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Julie Morris Makes A Simple Asian Carrot Avocado Salad and Dressing

Asian Carrot Avocado Salad and Dressing (vegan, raw)
Recipe by Julie Morris

Julie Morris is one of our contributing authors and now she has started making her own food videos. So, we decided it would actually be nice to see some of the writers, so we have posting this very entertaining and beautiful recipe video for an Asian Carrot Avocado Salad with a dressing.

Julie decided to make this salad, to break away from a purely green salad, adding some excitement to her normal eating routine. This is a very quick recipe anyone can make.

Serves 2 people

For the Salad:

 

4 Cups of Carrots (grated or sliced)

1/2 Cup Cilantro

1/2 Cup parsley

1 Avocado

1 Green Onion

1/2 Cup Sesame Seeds

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GreenChefs | Chocolate Chestnut Blackbottom Pie

chocolate chestnut blackbottom pie GreenChefs | Chocolate Chestnut Blackbottom Pie

Chocolate Chestnut Blackbottom Pie (vegan)
Recipe by Veganlicious

I think these are the richest, most decadent things I’ve ever made. Very chocolaty in flavor and lovely and smooth in texture.

Serves 4 people

For the Ingredients:

 

350 grams (12.3 oz) sweetened chestnut puree

100 grams (3.5 oz) pure chocolate (dark chocolate bar)

12 vegan chocolate waffer cookies or vegan Oreos

2 Tbs. vegan margarine

2 Tbs. coconut oil (optional)

Vegetarian whipped cream (e.g. Soyatoo! Soy Whip) and chocolate leaves as garnish

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