When I started out vegan I ate raw until dinner. This is an adaptation of one of those recipes. Salsa can be a great snack or can be added to Mexican recipes. I use a food processor so it is so easy to make!
The Sweet Plant Life
2 medium sized tomatoes
1/2-3/4 bell pepper
1/4-1/2 red onion
1 clove garlic
A pinch of salt
I chop the ingredients into quarters and place in food processor.
Next I turn the food processor on low until desired consistency. If you like chunky salsa process it less. If you want a spicy salsa, add a jalapeño pepper.
Enjoy with chips or vegetables or add to your favorite recipe.
#plantpowered #plantbased #rawveganrecipe #salsa #vegan # veganblog
These energy balls definitely tick all the taste bud boxes. You have a little saltiness and you also have the sweet flavor. They are a favorite in our house and do not last very long. I discovered them when I was looking for a low FODMAP snack.
Chocolate Peanut Butter Energy Balls
Makes about 18 and the serving size is 2 balls
1/2 cup smooth natural peanut butter
1 cup old-fashioned oats ( I use gluten-free oats)
1/3 cup rice malt syrup (brown rice syrup)
1/4 cup roasted peanuts, chopped
2-1/2 ounces dark chocolate ( I use Enjoy Life Chocolate Chips)
1/4 tsp kosher salt
1. Combine all the ingredients really well in a bowl with your hands, a sturdy wooden spoon or silicone spatula. It’s going to take some elbow grease because the rice syrup is very sticky. You can also mix them in a stand mixer fitted with a flat paddle.
2. Roll mixture into small 1-inch to 1-1/4-inch balls. The mixture needs to be compressed firmly using your fingers and palms. I refrigerate before eating. Store in airtight container or freeze up to a month.