OOOHMAMA!

Plant-Based Cream Cheez

Triple Berry Cream Pie

By

IMG_2675

Triple Berry Cream Pie

A fresh and tasty berry pie perfect for the spring and summer months.
Recipe Type: Plant Based, Raw, Gluten Free, Vegan
Author: Deborah Peoples
Prep time:
Total time:
Serves: serves 8
This is a delicious warm weather dessert made with fresh, ripe berries.  Because it is made with whole food ingredients, you don’t have to feel guilty about enjoying a slice.  This is the time of year that berries are in great abundance, so their flavors are perfectly sweet and their nutrients are high.  I had purchased a bunch of organic berries from the market so I could make a delicious dessert for the family, I just wasn’t sure what I was going to make yet.  I finally decided on pie and am so glad that I did  because it came out super good!   It’s cold, sweet, tangy, and nutritious.   You get protein from the almonds and cashews, tons of vitamin C from the strawberries, antioxidants from the blueberries and raspberries, fiber, potassium, and high levels of phytochemicals to help protect your cells from damage.  Berries also keep you mentally sharp, boost heart health, and make us feel full.  Why not have a dessert that not only tastes delicious, but is nutrient dense too!

Ingredients

  • For the filling
  • 2 1/2 cups raw cashews
  • 2 1/2 cups fresh strawberries
  • 1/3 cup maple syrup
  • 1/2 cup coconut oil
  • 1/3 cup coconut butter
  • juice of one lemon (about 2-3 tbsp)
  • For the crust
  • 1 cup raw almonds
  • 1 cup coconut flakes(not sweetened)
  • 10 medjool dates
  • Glaze
  • 3 medjool dates
  • 2 cups mixed berries(raspberries, blueberries, strawberries)
  • You will also need an extra 2 cups of fresh blueberries and raspberries
  • **Please buy organic berries if possible, they are on the dirty dozen list of most highly sprayed crop*

Instructions

  1. For the crust, add all of the ingredients to your food processor and processor until everything is crumbly and sticky. Line a 9″ spring form pan with parchment paper, bottom and sides. Place the crumbly mixture into the pan and press to form a crust. Set aside
  2. Soak the raw cashews for at least 6 hrs and then rinse well and add to your high speed blender(if you do not have a high speed blender, a food processor will work).
  3. Add the 2 1/2 cups of fresh sliced strawberries to the blender
  4. Next add the maple syrup, the oil, the butter, and the lemon juice
  5. Blend on high until smooth and creamy. Pour the mixture into your prepared pie crust.
  6. Next, evenly spread the 2 cups of mixed berries to the top.
  7. To make the glaze, add the berries and the dates to your high speed blender and been until smooth. Pour over the top of the pie. You will need to allow this pie to set in the refrigerator for at least 8 hrs to set, so plan ahead.
  8. Enjoy!

Sunday Pilaf

By

Sunday Pilaf
Recipe Type: Vegan Gluten Free Plant Based
Author: Debbie Peoples
Prep time:
Cook time:
Total time:
Serves: 4-6
A flavorful rice pilaf that can be a side or a main dish
Ingredients
  • 1 yellow onion
  • 2 tbsp avocado or coconut oil
  • 1 tbsp fresh garlic
  • 3/4 cup chopped olives
  • 1/2 cup raisins
  • 3.2 oz package shiitake mushrooms
  • 1 jalapeno pepper
  • 2 tsp lemon zest
  • 1/3 cup chopped cilantro
  • Himalayan salt to taste
  • cracked black pepper to taste
  • 4 cups cooked brown long grain jasmine rice
Instructions
  1. To cook your brown rice, follow the directions on the package or boil 4 cups of water and add two cups of rice and simmer with lid on and very low heat until done. Make sure the rice water has salt(taste)
  2. Chop your onion and sauté in the oil until they start to soften and take on some color
  3. Add the garlic and sauté some more
  4. Taste for salt and pepper
  5. Add the lemon zest and stir around
  6. Add the mushrooms, olives, and raisins and stir to combine well and allow to cook for a few minutes, stirring. Taste for salt
  7. Lastly add the cooked rice and stir well. Cover and let cook a couple of minutes, stirring. Taste for seasoning
  8. Stir in the cilantro just before serving so the cilantro stays a nice green color
  9. Serve
  10. Enjoy!

While walking around Whole Foods on Sunday, the olive bar caught my eye.  I will occasionally stop there and choose an assortment of olives to add to salads or other recipes such as tapenade, but that day I was struck with an overwhelming urge to make a rice pilaf that contained olives.  I bought bought Castelveltrano, Kalamata, and green olives.  Some of the nutritional benefits of olives include high levels of monounsaturated fatty acid and oleic acid which help reduce inflammation(and wrinkles), has antimicrobial properties to help combat bacteria responsible for causing stomach ulcers, contains biophenols that help to reduce blood pressure, and are a great source of vitamin E and iron, to name a few.  This pilaf is so good and has so many different flavor profiles to keep all of your taste buds satisfied.  To add some extra protein, you can sauté some extra firm tofu(marinated with 2 tbsp coconut amino, 1/2 tsp each of garlic, onion, cumin, and turmeric powder).IMG_9121

No Bakes

By

No Bakes
Recipe Type: Vegan, Gluten Free,Plant Based
Author: Debbie Peoples
Prep time:
Cook time:
Total time:
Serves: 20 squares
A delicious no bake that can be a before workout energy boost or a dessert
Ingredients
  • 1 cup peanut, almond, or other favorite nut or seed buter
  • 2 cups oats (Not quick and gluten free. I like Bobs Red Mill)
  • 1 cup organic golden or Thompson raisins
  • 1 cup raw pepitas
  • 1 cup hemp hearts
  • 1/4 cup chia seeds
  • 1/2 cup coconut oil
  • 1/3 cup maple syrup or honey
  • 3 tbsp raw cacao
  • 2 tbsp lucuma powder(optional)
Instructions
  1. In a heavy saucepan, melt the nut or seed butter, coconut oil, and maple syrup or honey together on low heat. Turn heat off once all mixed together
  2. Place all the rest of the dry ingredients in a large mixing bowl and stir together
  3. Add the melted ingredients and stir well to combine
  4. In a lined with seran wrap or parchment paper for easy removal 9×13 dish, press in the mixture and the place in the freezer for about thirty minutes to set
  5. Grab the edges of the liner to pull out the no bakes from the dish and place on a cutting board to cut into squares
  6. I store these in the refrigerator in a glass jar
  7. Enjoy!

These are delicious no bake bars that can be eaten as a snack, dessert, or even a grab and go energy boost before a work out.  These have fiber, protein, vitamins and minerals, healthy fats, and are sure to keep you satisfied for a few hours. IMG_9032

Strawberry Ice Dream

By

Strawberry Ice Dream
Recipe Type: Vegan Gluten Free Plant Based
Author: Debbie Peoples
Prep time:
Cook time:
Total time:
Serves: 2
A delicious plant based frozen dessert
Ingredients
  • 3 cups organic frozen strawberries
  • 3 tbsp coconut cream
  • 2 tbsp maple syrup or honey(optional)
  • 1 tsp probiotics powder(optional)
Instructions
  1. Place all ingredients in a food processor or high speed blender and blend well
  2. Serve
  3. Enjoy!

My niece Ellie loves to come visit me and when she does, I love offering her healthy treats.IMG_9148

I know that most kids love frozen treats, but nowadays we have to worry about GMO’s and artificial ingredients.  This dessert is so delicious and tastes better than ice-cream,  except that there is no cream in this dessert, or artificial colors, flavors, GMO’s, or preservatives. There are only wholesome organic ingredients and made with vitamin L, love.  Because GMO’s have been proven to destroy our healthy gut bacteria and are everywhere, I love adding probiotics powder to raw recipes whenever I can.  This is such an easy dessert to make as long as you have frozen fruit on hand and it is so satisfying, delicious, and  only takes a few minutes to make.  I usually keep a can of Thai Kitchen or 365 brand organic coconut milk in the fridge because these brands once cold, the cream separates from the water, and that is the cream that I use in this recipe.  If you don’t have coconut cream on hand, a frozen banana works well to add creaminess.

IMG_9107

The Sweet Turmeric

By

The Sweet Turmeric
Recipe Type: Plant Based Raw Vegan Gluten Free
Author: Debbie Peoples
Prep time:
Total time:
Serves: 2 juices
Juice that’s good enough to be a dessert
Ingredients
  • 1 sweet potato
  • 6-8 carrots
  • 2 apples
  • 3 pieces turmeric root (2″ sections)
  • 1 lemons
Instructions
  1. Wash all of your produce well
  2. Chop and add to your slow juicer
  3. Pour into a glass
  4. Enjoy!

Every time friends stop by, I love to share what’s in my refrigerator and excitedly offer what I just made.  It makes my friends so happy to be able to taste delicious foods and  juices and makes me feel good to be able to share the love and see their reactions.  I wanted to make a good juice using sweet potatoes since, believe it or not, sweet potatoes make a creamy delicious juice and I had lots of them.  I also love adding medicinal roots such as fresh ginger or turmeric to juices for their wonderful anti-inflammatory properties.  My girlfriends and I could not get enough of this goodIMG_8943 enough to be a dessert juice.  It was so good!

Cashew Mayonnaise

By

Cashew Mayonnaise
Recipe Type: Plant Based Vegan Gluten Free
Author: Debbie Peoples
Prep time:
Cook time:
Total time:
Serves: 1/2 cup
A delicious homemade plant-based version
Ingredients
  • 1 cup raw cashews
  • 1 1/2 tbsp raw apple cider vinegar
  • 2 tbsp lemon juice or the juice of 1 lemon
  • Himalayan salt to taste
  • 1/4 cup water
Instructions
  1. Place all of the ingredients in a high speed blender and blend until smooth and creamy
  2. Store in refrigerator in a glass jar
  3. Enjoy!

 

Eggless Salad

By

Eggless Salad
Recipe Type: Plant Based Vegan Gluten Free
Author: Debbie Peoples
Prep time:
Total time:
Serves: 6
A plant based version of an old classic
Ingredients
  • 5 cups cooked garbanzo beans
  • 1 red onion
  • 3 pickles (I like Bubbies brand)
  • 1/2 cup sauerkraut (I like Bubbies brand)
  • 3 stalks celery
  • 1/2 cup finely chopped parsley
  • 1-2 tsp cracked black pepper(or to taste)
  • 1 tsp Himalayan salt (or to taste)
  • 1 cashew mayonnaise recipe
Instructions
  1. I soak a 16oz package of garbanzo beans in filtered water overnight. In the morning drain and rinse the beans, add fresh water to a large pot, salt the water to taste and cook the beans for about an hour or until tender. Allow the beans to cool completely before making this recipe.
  2. Chop red onion very small(brunoise)
  3. Small dice the pickles
  4. Chop the sauerkraut
  5. Small dice the celery
  6. Finely chop the chives
  7. Add all of the ingredients to a large mixing bowl and stir until well combined. Taste for seasoning and adjust to taste.
  8. Enjoy!
  9. Cashew Mayonnaise
  10. raw cashews 1 cup
  11. raw apple cider vinegar 1 1/2 tbsp
  12. juice of one lemon or 2 tbsp
  13. Himalayan salt to taste
  14. water 1/4 cup
  15. Place all ingredients in a high speed blender and blend until smooth and creamy
  16. Enjoy!

This recipe instantly became a family favorite.  It is so tasty!  You can eat this salad alone, as a sandwich in between your favorite bread, on crackers, on a bed of greens, or in your favorite wrap(such as a large collard green leaf).  It is loaded with protein, probiotics, fiber, FLAVOR, and is good for your digestive health.

Max’s Friday Smoothie

By

Max’s Friday Smoothie
Recipe Type: Plant Based Vegan Gluten Free
Author: Debbie Peoples
Prep time:
Total time:
Serves: 3
A sweet, nutty, chocolatey, and nutritious smoothie
Ingredients
  • 1 cup hemp hearts
  • 4 dates, pitted
  • 2 frozen bananas
  • 1/3 cup peanut butter
  • 1 scoop plant based vanilla protein(we use Sun Warrior)
  • 1 tbsp maca
  • 2 tbsp raw cacao
  • 1 tsp probiotics powder
  • 4-5 cups water
Instructions
  1. Add all the ingredients to a high speed blender and blend until creamy and delicious. Start with 4 cups water and add more if you like a thinner consistency, or less for thicker.
  2. Pour into a glass
  3. Enjoy!

I’m very proud of my two sons for really wanting to start their day out with a delicious green smoothie loaded with green leaves for phytochemicals, calcium, and vitamin C, hemp hearts for protein and omega 3, spirulina for protein, B vitamins, and iron, and fresh fruits.  They recognize the benefits and because they look and feel good, IMG_8885they like sticking to a clean diet.   On Fridays, however, Max(my 15 year old) insists on something sweet and chocolatey and thinks that after being good all week he should be rewarded.  I am always happy to come up with something super delicious and healthy.  The boys, especially Max, love this smoothie because of its creamy, chocolatey, sweet, and nutty flavor.  It is very filling and very satisfying and is still loaded with protein, vitamins, minerals, probiotics, and omega 3.IMG_6241

Cruciferous Salad

By

Cruciferous Salad
Recipe Type: Plant Based Gluten Free Vegan
Author: Debbie Peoples
Prep time:
Total time:
Serves: 4
A crunchy and easy to make cruciferous salad with toasted cashews and quinoa
Ingredients
  • 1/2 head cabbage sliced thin
  • 1 bunch kale de-stemmed and chopped
  • 1 medium red onion julienned
  • 3 medium tomatoes cubed
  • 3 medium avocados in large cubes
  • 3/4 cup cooked quinoa
  • 3/4 cup cashews
  • 2 tsp avocado oil
  • 1/2 tsp curry
  • For the dressing
  • Juice of 2 lemons
  • 2 tbsp extra vigin olive oil
  • Himalayan salt
  • Cracked black pepper
  • 1 tbsp honey(optional)
Instructions
  1. To toast the cashews I coated them with the 2 tsp of oil and the1/2 tsp of curry and tossed them in the iron skillet until they turned golden
  2. Add all of the salad ingredients to a large salad bowl and toss
  3. Add all of the dressing ingredients to a bowl and whisk. Taste for seasoning and adjust if needed
  4. Add to salad and toss
  5. Add toasted cashews
  6. serve
  7. Enjoy!

 

Shepherds Pie

By

Shepherds Pie
Recipe Type: Plant Based Gluten Free Vegan
Author: Debbie Peoples
Prep time:
Cook time:
Total time:
Serves: 8 servings
A delicious plant based version of an old classic. So hearty and so good!
Ingredients
  • For the filling
  • 2 cups walnuts
  • 1 3.5oz pack of shiitake mushrooms
  • 1 3.5oz pack of white mushrooms
  • 1 yellow onion
  • 3 cloves garlic
  • 2 cups carrots diced
  • 2 cups peas
  • 1 tsp cumin
  • 2 tsp fresh thyme
  • 1 tsp fresh oregano
  • 1 tsp fresh rosemary
  • sea salt to taste
  • pepper to taste
  • 1/4 cup white wine
  • 2 tbsp tomato paste
  • 3 tbsp liquid aminos
  • 2 tbsp avocado oil
  • Mashed Potatoes
  • 12 sm/md potatoes
  • 1/2 cup cashew cream cheese
  • 1 cup vegetable stock
  • 1 tsp sea salt or to taste
  • 1 tsp cracked black pepper
Instructions
  1. Preheat oven to 350 degrees
  2. Wash potatoes well and place in a large pot of salted water and cook until done. Once the potatoes have cooked, drain the water and put the pot back on the stove and make sure the heat is low. Add the stock, the cashew cream cheese, and the salt and pepper. Using a potato masher, mash well until all the ingredients are well combined and the potatoes are creamy and delicious. Taste for salt and pepper and add more if needed. Set aside
  3. Add 2 cups of walnuts to a food processor along with the cumin and process until crumbly. Set aside
  4. Add oil to a hot iron skillet and then add the diced yellow onion and carrots. Add some salt and pepper. Sauté until they start to turn golden and then add the garlic. Stir and check your heat so its not too hot
  5. Add the white wine and let cook until the wine dissolves but the pan is not dry
  6. Now add the tomato paste and the liquid amino and stir well to combine
  7. Add the herbs, walnuts, and the mushrooms and stir well and let cook for a few minutes. (save a couple of tablespoons of the walnut mixture to sprinkle over the top of the shepherds pie before baking)
  8. Lastly add the peas and stir well to combine and turn the heat off
  9. In a baking dish add the filling and spread it evenly across the bottom, of the dish. Then add a 1 1/2 inch layer of mashed potatoes on top of the filling and spread it across the top evenly. Sprinkle the walnuts on top of the potatoes.
  10. Cover the baking dish and cook about 45 minutes. Remove the cover and broil for 4 minutes or so if you want to make it golden, but that is up to you.
  11. Let sit a few minutes before serving
  12. Enjoy!

IMG_8853

Find OOOHMAMA!

Located in Phoenix, AZ