The fine folks at Ethical Ocean invited me to participate in a vegan recipe contest called Eat What’s Good and I accepted their invitation with a recipe for a little something to tempt your Bliss Point that I call Mango Sticky Rice Cake. Here’s what they have to say about the contest (you could win, too!):
The Ethical Ocean and Vegan Cuts Vegan Recipe Challenge is looking for the most mouth-watering delicious vegan recipe out there. 25 of the most talented vegan culinary masterminds have submitted recipes for the contest, and now we need you to pick your favorite!
You can vote daily (and for as many recipes as you want!). And if a recipe that you vote for wins, you’ll be entered into the Grand Prize draw for a chance to win a $250 shopping spree on Ethical Ocean OR a 1 year subscription to a Vegan Cuts’ Snack Pack. The more times you vote, the more chances to win you have!
The contest kicks off at 9am EST on Friday April 26 and ends at 11:59pm EST on May 17.
People must sign-up to Ethical Ocean to vote; they can choose to unsubscribe to emails at any time.
“Talented Vegan Culinary Mastermind.” I like it and I’m having it printed on business cards ASAP. So…if you’re so inclined, please visit Eat What’s Good, vote on your favorite(s) – one of which I hope is mine – and enjoy the yummy plant-based recipes from a passel of excellent vegan bloggers! Thank you! Oh, and here’s a photo of my concoction – –
Raw, Vegan Parmesan Pita Chips
Savory, salty, and crunchy without the guilt of commercial pita or potato chips.
- Prep Time: 10
- Total Time: 1440
- Yield: 36 1x
- 1 cup walnuts, soaked overnight, rinsed and drained
- 1 cup flaxseed meal
- 1/4 cup “Parmesan” nut cheese (I used Parmela brand) + extra for sprinkling
- pinch of salt and pepper
- 1 tsp. dried onion flakes
- 1/2 tsp. garlic powder
- 1 clove garlic
- couple of slices red onion
- 1/2 cup baby carrots (or chopped carrots)
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. white miso
- 1/2 cup water
- In a food processor, process the walnuts, carrots, garlic, olive oil, white miso, red onion, onion flakes and garlic powder until smooth. Scrape down sides to make sure you don’t have any large chunks.
- Put the flaxseed meal, nut cheese, and salt & pepper in a large bowl. Stir in the walnut mixture and the water until it’s well-combined. Line a dehydrator tray with a non-stick sheet and plop the dough into the center, top with another non-stick sheet and slowly roll out the dough. I had to move dough around a bit from one spot to another to fill the whole tray. The dough should be about 1/4-inch thick. Remove the top non-stick sheet, gently score the dough into whatever size and shape strike your fancy and slide the tray with the dough into the dehydrator. Sprinkle the top with nut cheese, if desired.
- Start the dehydrator out at 145-degrees F and dry for 30 minutes. Turn it down to 115-degrees F and after a few hours, carefully flip the dough onto a dehydrator screen. Continue to dehydrate for an additional 12-24 hours. Check the consistency of the chips occasionally – you want them to be very crispy.