10 Minute Vegan Tacos

By Lisa Lake
1 bag veggie crumbles (I used Morning Star)
½ tube polenta
Handful of cilantro
Taco seasoning
Fresh lime juice
2 Tbsp  nutritional yeast
Lettuce leaves
Vegan cheese nacho flavored (I used Follow Your Heart )

Heat crumbles and taco seasoning with one cup water and fresh lime juice (adult only version add two shots tequila) in frying pan.
Blend polenta, cilantro and nutritional yeast in food processor.
When crumbles are warmed add polenta mixture. Heat until warmed. Grate cheese over mixture.
Wrap mixture in lettuce leaves.

Raw Flourless Chocolate Cake with Vanilla Creme Sauce

By Jennifer Johnson

Flourless Chocolate Cake

1.5 cups raw walnuts, unsoaked

Dash salt

8 pitted medjool dates, unsoaked

1/3 cup unsweetened cocoa or carob powder

½ tsp vanilla extract (optional)

2 tsp water

½ cup fresh berries for garnish (optional)

Place walnuts and salt in food processor until finely ground.

Add dates, cocoa powder, and vanilla and process until mixture begins to stick together.

Add water and process briefly.

Transfer to serving plate and form into round cake.

Vanilla Crème Sauce

1 cup soaked raw cashews

¼ cup plus 2 TBSP water

2 TBSP pure maple syrup, raw honey or agave nectar

1 tsp vanilla extract or seeds of 1 vanilla bean

Place all ingredients in a blender and process on high speed until smooth. Chill 30 minutes before serving.