Archive for the ‘finger food’ Category




This is the Shout Out Halloween recipes!

Here we go!


1. I Scream The Happy Raw Kitchen



2. Ghoulishly Good Halloween Dishes- From Breakfast to Dessert One Green Planet.org

Ghoulishly Good Halloween Dishes – From Breakfast to Dessert

3. Raw Food recipes for Halloween Tera Warner

4. Bobbin’ for Apple Heads Tera Warner




5. Spooky Halloween Special ft. Vegan Black Metal Chef / Raw. Vegan. Not Gross.





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First, you soak your corn for about 24 hrs with lime juice.

Then you make the “hotdogs” with the recipe from RV burger, shape them like a hot dog and dehydrate (or oven on the lowest setting) for about 2 hours or until they are firm. Turn them after 1 hr. The wetter the mixture the longer it takes to dehydrate.

Drain and blend the corn until you get a almost smooth consistency. Spread it on one side of the “hotdog” and dehydrate until crunchy. Turn over and repeat, mind you…this can be a messy process 🙂 You can add some spices like celtic sea salt, paprika powder or any spice you like to the corn paste.

Enjoy ♡♡♡


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I have been searching for a nice recipe: raw vegan corn dog. I have not found one yet, so I will be sharing my recipe tomorrow! Hope to see you back then ❤




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  • quarter pumpkin shredded
  • buckwheat or spelt flour
  • raisins
  • seed mix: pumpkin, sunflower, sesame, hemp
  • 3-4 tbsp coconut oil
  • raw cacao nibs
  • stevia or other sweetener
  • 1 tbsp baking soda
  • ground: cinnamon, cilantro, nutmeg, ginger, clove, cardamom and a bit of an orange peel.
  • 2 bananas
  • Put all ingredients in a food processor and mix well

Coconut whip

  • 2 cans organic coconut milk in de fridge over night
  • take out the coconut fat that separated from the liquid
  • stevia and a bit of coconut sugar
  • blend it until it gets the consistency of whipped cream

Bake cake in the oven on 175ºC = 347ºF for about 40-50 min. You can make this pumpkin cake raw in the dehydrator or on the lowest setting in the oven.

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  • about 1/4 cup chia and 1/4 cup flax seed sit in filtered water
  • 1 small or half zucchini (cut in little pieces)
  • 1 red union finely chopped
  • about a cup (or more) mix of pumpkin, sunflower, flax, black and white sesame seeds
  • 2 pieces sun dried tomatos
  • 5 large fresh basil leaves
  • 1-2 tbsp Italian seasoning
  • 1-2 tsp (Celtic) seasalt
  • a bit of extra filtered water

Blend chia and flax seeds with zucchini, dried tomatoes, basil leaves, sea salt, seasoning and a bit of water to get it going ’til it’s all mixed up well. Then add the union and the seed mix. Dehydrate or stick it in the oven on the lowest setting ’til crackers are crispy. Enjoy!

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  • half cup almond butter
  • 1 cup agave syrup
  • 1,5 cup buckwheat flakes
  • quarter cup ground flaxseed
  • 2 tbsp hemp seeds
  • 1 tbsp chia seeds
  • 1 or 2 tbsp gojiberries
  • 2 or 3 tbsp raisins


  • heat almond butter and agave syrup in a saucepan (don’t cook)
  • mix al the ingredients
  • pat in a dish and stick it in the fridge ’til it gets firm
  • cut in little squares


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  • 400 gr = 14 oz chickpeas, soaked (cooked)
  • 1 zucchini, sliced
  • 1 carrot, very thinly sliced or finely shredded or raddish
  • 1,5 tbsp coconut oil
  • 1 tbsp  or more tahini
  • 2 or 3 garlic cloves (optional)
  • 1 tsp paprika
  • half tsp sea salt
  • half tsp pepper
  • lemon juice
  • unsweetened soymilk


  • Put the chickpeas and a bit of soymilk in the food processor. Mix it ’till you get a firm and creamy consistency.
  • Add the coconut oil (not melted) and mix it again.
  • Add lemon juice ’till you get the consistency you want.
  • Add spices and mix.
  • spread it on the zucchini and garnish with the carrot slices

Bon Appetit!










Sliced zucchini









Sliced carrot












I suggest you eat it like an orio or it will get a bit messy. Enjoy!

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