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What A Vegan Triathlete Eats: Holiday “Junk” Food Edition

Another holiday season of vegan eating. It was terrible, really. Mostly lettuce, beans and water. Well, that, and lots of vegan brownies, raw vegan nutella, raw carrot cake, raw chocolate chip cookies, pumpkin chia pudding, chocolate chia pudding, and four kinds of truffles. Yup, it was rough. Here are the recipes.

RAW VEGAN BROWNIES


Brownies
1c Almonds (pecans & walnuts are better truth be told)
1c Medjool Dates (I used Black Sphinx Arizona Dates I scored in Tempe during IMAZ. They were the best dates I’ve ever had)
1/4c Cacao Powder
1 tbs Cinnamon

Frosting
1-1/2c Cashews (soak them overnight)
1/2c Maple Syrup
2 tsp Vanilla
1/4 tsp Salt

For the brownies, in a food processor blend the almonds into a fine almond meal. Add the cacao and spices and pulse for a few seconds to mix in. Then drop the dates in one at a time until you get the consistency you want. Form the mixture into a small pan. For the frosting put everything in the food processor and blend. Spread the frosting on the brownies. Add chocolate chips on top (optional).

RAW VEGAN NUTELLA

I should first give credit where credit is due to Vegan By Valerie for the base of this recipe.

3c Filberts/Hazelnuts
1/2c Agave Nectar
1/2c Cacao Powder
1/2 tsp Vanilla
pinch salt
3 tbs Water

Blend the Hazelnuts in the food processor until they become a fine nut meal. Add the remaining ingredients. I typically swap out the agave for grade b maple syrup. Also, if you’re not serving it right away you’ll want to add a bit more water as the nut meal will absorb liquid and get thicker if left to set overnight. If you want to get crazy, try cutting out the water and using coconut water or coconut milk. The camera phone pic above sucks so you’ll have to take my word that even my skeptical mother loved this one.

RAW CARROT CAKE COOKIES

This one was born of necessity so the recipe is admittedly half-arsed. After juicing about 5 pounds of carrots I didn’t want to compost the pulp so I came up with the following:

4c Carrot Pulp
1c Raisins, soaked
4 Dates, soaked
1 Apple, peeled, diced
1/2c Flax Meal
1c Walnuts, chopped
juice of 1 Lemon
Your choice carrot cake spices (2 tbs Cinnamon, 1 thumb worth of zested fresh Ginger, salt)

Add the carrot pulp, half the raisins, dates, lemon juice, flax meal and spices to the food processor for a quick minute. Mix in the remaining ingredients by hand and check your texture. If it’s like saw dust, add some of the raisin and date soak water and/or carrot juice. If your juicer is as ancient and bad as mine your pulp will have plenty of carrot juice still in there to keep the mix plenty mushy. Form the above into cookies/little cakes and put in the dehydrator. I topped them with a cashew cream frosting (see recipe above for the brownies). In hindsight I would have added more sweetener and maybe gone with a coconut shred frosting instead of the cashew cream.

VEGAN CHOCOLATE TRUFFLES

1c Brazil Nuts
1/2c Tahini (or Peanut Butter)
1/4c Agave
1/4c Cacao Powder
1tsp Vanilla

In food processor, blend nuts into a fine meal. Add the rest and blend. Form into tiny balls and place in freezer for about 10 minutes. Roll balls in cacao and place back in fridge until ready to serve. If the cacao soaks into the balls, instead of looking like they are dusted, put them back in the freezer for a few minutes and try again.

RAW VEGAN COCONUT TRUFFLES

2c Unsweetened Raw Coconut Shreds
1-1/2c Almond Meal
1/4c Coconut Oil
1/2c Agave
Zest of 2 Oranges
1 tbs Cardamom
1/2 tsp Salt

Place the 1-3/4c Coconut Shreds in a food processor until it turns into lumpy butter (about 3 minutes). Heat the Coconut Oil in a double boiler until liquid and to the processor with the rest of the ingredients. Mix. Form into balls and roll in the remaining 1/4c Coconut Shred and refrigerate immediately.

RAW CINNAMON GIRL TRUFFLES
This taken from Matt Amsden’s Rawvolution book.

2c Almond Meal
1/3c Cinnamon
1c Raisins
3/4c Agave
2 tbs Olive Oil
1/3tsb Salt

Combine all ingredients and mix. Make little balls. Chef Bees’s Note: These were a bit oily and smushy. Next time I’ll likely cut out the Olive Oil and use Coconut Oil or no additional oil at all.

COCONUT SNOWBALLS
Recipe taken From Living Raw Food by Sarma Melngailis

1c Brazil Nuts, soaked, ground into meal
1-2/3c Shredded Coconut
1/2c Agave
2 tbs Coconut OIl
1 tsp Vanilla
pinch salt

Same as the rest… save 1/2c of coconut shred for rolling …blend the rest, make into balls, roll in the remaining coconut …wow your family and friends.

RAW CHIA PUDDING

1/2 Chia Seeds
1-1/2c Unsweetened Nut Milk
2 tbs Maple Syrup

This is my go to starting move for all chia seed puddings. Mix the chia seeds in a bowl with the nut milk (or water if you’re in a pinch) and syrup (agave is a fine sub too). The key is to make sure there are no lumps of dry chia in there. Try a small whisk if needed. Stir every 5 min for 20 min. From there, add whatever you want. Here are two suggestions:

Pumpkin Chia Pudding

To the basic recipe above, stir in your favorite pumpkin pie spices (2 tbs Cinnamon, 1 tbs Cardomom, pinch of Clove, pinch of Allspice), 2/3 can of cooked Pumpkin, the fatty creamy part of a can of Coconut Milk. If you have a sweet tooth like me you’ll also need to add bit more maple syrup.

Chocolate Pudding
To the basic recipe above, add in 1 mushed up overripe Banana, 1/4c Cacoa Powder, and more sweetener to taste.

Very Cinnamony Pudding
2 tbs Cinnamon
1 tsb Nutmeg
pinch Garam Masala (optional)
2 tbs Maple Syrup
Raisins

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One Response to What A Vegan Triathlete Eats: Holiday “Junk” Food Edition

  1. lauren says:

    OMG = the first chocolate truffle recipe is good. (and, I used to work at a shop that makes fine gourmet organic chocolate truffles. you know, the kind with evil butter and heavy cream!) I’ll be moving onto trying the coconut ones next.