THE RUSTIC VEGAN

FANTASY FOODS
(PLANT BASED VEGAN RECIPES)
 • ABOUT ME •

As many of you may not know, I produce

music for a living under the alias "bjönr.
I’ve been a musician since i was six years
old, playing drums, guitar, bass, and
piano. For the last 10+ years I’ve made
my living solely writing music. When i
created the musical project “bjonr” i kept
it anonymous since day one for a reason.
Music is one of the most important things When i went plant based a year and
in my life and over the past few years the a half ago i never expected it to take
thing i love the most has become a me to where i am today. Its been the
"circus show" Everybody seems to be a best decision I’ve made in my entire
dj and producer now and its not about the life and i want to help others do the
music anymore. It's sadly about less same. I was continuously asked if i
talent and more gimmick. This is why i could help others learn more about
never put a face to bjonr. It's also why i going plant based or if i could share
never let the world know any information my insight as they saw my
about myself other than the music. I transformation. Then one day it just
wanted people to have no other choice to hit me, a light went on and i realized
know who bjonr was other than the this is my chance to help others. I
music. I don’t do this for money, fame or wanted to use my music platform to
any other reason, i do this because its reach more people and spread the
the only thing in my life that's made plant based wisdom. The only catch
sense and kept me sane. was, i had to do this in my own way,
and the only way i know how is an
artistic creative way. So i picked up a
camera for the first time in March of
2017, got on youtube and taught
myself how to do photography. Just
a year ago i couldn’t cook a can of
beans and here i am now creating
an eBook. It's been an amazing new
journey and I’m looking forward to
where this will take me. Just know
we can all become greater versions
of ourselves by the food choices we
make, and those choices are plant
based foods
 MY CLIFFNOTES HOW TO GO VEGAN

Documentaries to watch Cookbooks Apps For Phone

what the health thug kitchen headspace
forks over knives plant strong forks over knives app
cowspiracy sobeautifully real food

instagram accounts to follow Youtube Channels

medicalmedium
veganfatkid
jonny juicer
the rustic vegan
hotforfood
the happy pear
click
therawboy
rawvana
edgy veg
the raw boy
the
veganfoodspot
bestofvegan
letscookvegan
high carb hannah
cheap lazy vegan
jon venus
links
avantgardevegan guilt free tv
edgarraw brian turner

FOOD BRANDS TO PURCHASE WHEN TRANSITIONING TO VEGAN

If you can’t give up cheese try these If you can’t give up meats try these
follow your heart Gardein
daiya Boca
heidi-ho Tofurky
chao beyond meat
or create your own nut cheeses from
cashews, or veggies which you can
find on all the YT links i showed

if you can’t give up breads try these if you can't give up milk try these
Food for life ezekiel breads Almond Milk
one degree Cashew Milk
silver hills Hemp Milk
usually grocery stores have more options for Rice Milk
these, even naan bread is vegan and Flax Milk
amazing Earth Balance (For butter replacement and
more)

Doctors/Gurus to follow online

caldwell esselstyn
t. colin campbell
john mcdougall
 ingredients

WHAT'S IN MY KITCHEN?

GRAINS Fruits
Buckwheat Apples
Black Rice Bananas
Millet Berries
Gluten Free Oats Cantaloupe
Spelt Flour Coconuts
White Rice Cherries
Wild Rice Dates
Quinoa Jackfruit
Kiwi
Seasonings Grapes
Lemons
Basil
Limes
Chili
Orange
Coriander
Peaches
Cumin
Pears
Dill
Pitaya
Garlic
Plums
Onion
Prickly Pears
Oregano
Watermelon
Paprika
Pepper
Pink Himalayan Salt
Rosemary
Sea Salt
Turmeric
 ingredients

WHAT'S IN MY KITCHEN?

VEGGIES & LEGUMES NUTS, NUT BUTTER & SEEDS

Avocado Almonds
Beets Almond Butter
Bells Peppers Brazilian Nuts
Black Beans Cashews
Cabbage Cashew Butter
Cauliflower Macadamia Nuts
Carrots Macadamia Butter
Chickpeas Peanuts
Cilantro Peanut Butter
Cucumbers Pumpkin Seeds
Garlic Sesame Seeds
Green Onion Sunflower Seeds
Kale Tahini Butter
Mushrooms Walnuts
Nopales
Onions
Parsley
Potatoes PASTA NOODLES
Raddish Black Bean
Romaine Lettuce Brown Rice
Snap Peas Chickpea
Squash Edamame
Tomato Mung Bean
Zucchini Spelt
Watercress Quinoa
 ingredients

WHAT'S IN MY KITCHEN?

BAKING FLOURS SWEETENERS

Almond Agave
All Purpose Gluten Free Brown Rice Syrup
Brown Rice Coconut Nectar
Buckwheat Coconut Palm Sugar
Chickpea Coconut Sugar
Kamut Date Sugar
Spelt Date Syrup
Tapioca Starch Medjool Dates
Pure Maple Syrup

OILS & ESSENTIALS TOOLS

Apple Cider Vinegar Cutting Board
Avocado Oil Food Processor (link to mine)
Coconut Oil (unrefined) High power blender (like vitamix
Hempseed Oil or kitchen aid)
Hot Sauce Knives
Liquid Amino Braggs Spiralizer (link to mine)
Miso Paste
Nutritional Yeast
Rice Vinegar
Soy Sauce
Tamari
Veggie Broth
• F O O D •

PS SMIMOZOO OZT THAHI ISE ES S

B U R G E R S

V A R I O U S
T R E A T S

MERMAID &
UNICORN THINGS
 1. activate the yeast by adding the
packet to warm water & sugar let sit
for 10 minutes
•BLACK 2. pour the salt over the flour in a

ARTICHOK
bowl, then slowly add the water yeast
E• mix
3. mix the dough until you need to
work it in with hands adding a few
SPINACH DIP tbsp of grape-seed oil as you knead
4. put dough into a bowl to rise for 1.5
•PIZZA• hours
5. sauté the onions in a pan with a
little oil till translucent
6. add garlic & spinach and sauté till
wilted
7. add drained cashews to food
1 can of artichokes drained
processor and grind to a meal
1 small chopped white onion 8. add everything else except the
1 tbsp garlic beans to the food processor. now add
2 large handful of baby spinach half the plant milk also
1/2 cup soaked raw cashews 9. add the artichoke & beans to the
2 tsp apple cider vinegar processor & slowly add the rest of the
juice of half a lemon plant milk until its smooth
10. sprinkle some semolina on the
1 cup plant milk pizza pan so it doesn’t slide around
1/4 cup nutritional yeast and pour your entire mix over the
1 tsp onion powder dough and bake at 230C/450F for 8-10
1/4 tsp dried basil minutes until golden brown
2 tbsp tapioca starch/flour
1 can chickpeas
1/4 tsp pepper
1 tsp sea salt

1 pack dry activated yeast

1 + 1/4 cup of warm water (not
boiling hot)
3 cups buckwheat or all purpose
gluten free flour
1 tbsp cane sugar
2 tsp salt
1 tbsp activated charcoal powder
from coconuts for crust color
 •FLOURLE
SS
BLACK BE
AN•
AVOCADO

•BROWNIE
S•
1. make flax egg and refrigerate for 10
minutes

2. add everything to food processor and

1 can of black beans mix until smooth. add water if too thick
1 avocado
3. grease muffin tins and fill to the top.
3 tbsp melted unrefined finish off with walnuts
coconut oil
3/4 cup raw cacao 4. bake at 350F/175C for 20-25 minutes
then let cool and serve when ready!
3/4 or 1 cup of coconut sugar
1 tsp baking powder 5. add drizzle ingredients to a bowl mix by
1/4 tsp salt hand and pour all over the brownies!
1 tsp vanilla extract or powder
2 flax eggs (2 tbsp ground flax
seed + 6 tbsp water)

raspberry lemon drizzle

1 cup melted raspberries
1 tsp apple cider vinegar
1/2 cup powder sugar
juice of 1/2 lemon
 1. mix flour, sugar & salt in a bowl
2. work in the cold butter in pieces little by
•BLACK• little with a fork until coarse
3. add coconut cream and cold water and mix
with hands
4. roll into a ball and cut in half. place both
GALAXY pieces of dough in the refrigerator for 1 hour
5. place 1 dough ball over saran wrap add a
•POPTART
S•
little flour on top and roll with a pin into a
large rectangle
6. cut out a 9x12in rectangle and then divide it
into 9 squares
7. carefully lift the saran wrap out from under,
it can be tricky. then place pieces on a
parchment paper
dough 8. put the 9 pieces into the freezer and repeat
same process with the second half of the
2 cups all-purpose gluten free
dough
flour 9. fill your poptarts with whatever you desire,
2 tbsp coconut sugar seal them with the top layer of dough pressing
1/2 tsp salt edges with a fork and brush with the coco
1 cup vegan cold butter cream & milk then put fork holes in each to
2-3 tablespoons cold water breath
1 tbsp charcoal powder (optional) 10. bake at 350F/175C for about 30 minutes
11. make the icing by adding everything to a
bowl, add one color at a time and swirl lightly
icing
with a knife and drizzle like art !
1/4 cup coconut oil (solid but soft
at room temperature)
1 tbsp lemon juice
2 tsp vanilla extract
1/2 tsp apple cider vinegar
1 cup powdered sugar
1 tbsp plant milk
1 tsp blue spirulina
1 tsp butterfly pea powder
1 tsp pitaya powder

All powders for color from

@rawnice on instagram
 cheese directions
1. rinse the soaked nuts and add to a food
processor
2. add everything else into your food processor
and slowly add the water 1 tbsp at a time
3. once its a consistency to your liking remove
•BLACK• and serve!

bread directions
LT 1. mix salt, maple syrup, 1 cup warm water until
dissolved

•SANDWIC
2. add yeast and let sit 10 minutes
H• 3. mix flour & charcoal in separate bowl
4. add butter to your wet ingredients, then 1/2
cup increments of flour and mix
5. one dough is formed knead for 15 minutes
maca cheese sprinkling flour each time it sticks
1 cup soaked raw macadamia nuts 6. set oven to lowest temp, grease up a bowl,
1.5 tbsp nutritional yeast add dough, cover with cloth and let rise for 45
mins
1 tbsp garlic 7. take out bread, knead a few times sprinkle a
2 tsp miso paste sheet with flour and shape dough into a long
2 tsp apple cider vinegar cigar
2 tsp juice of a lemon 8. slash the top with a knife down the middle
around 8 tbsp water then bake at 350F for 30 more minutes
1-2 tbsp frozen pitaya melted 9. after 30mins brush some coconut oil on the
(optional) sides and let cool till ready
pinch of pink salt finish off with vegan bacon, mayo, all the
veggies you can find and enjoy!
bread
3 cups gluten free all purpose flour
1 cup warm water
1 tbsp vegan butter
1 tbsp maple syrup
1 tsp coconut oil
1 tsp pink salt
1 tsp activated dry yeast
1 tbsp activated charcoal powder
from coconuts for color
 Almond Crust:
1. mix flours, flaxseed and salt.
2. slowly add vegan butter in, you want
•BLACK• the flour mixture crumbly and no large
chunks
3. add maple syrup, a tablespoon at a
ROSE time
4. Press the crust mixture into the bottom
•TART• and up the sides of a greased 9-10" tart
pan
5. Poke with a fork all over and place into
the freezer for 15 minutes.
6. Bake at 350F/175C for 10-12 minutes,
remove and let cool

Almond Crust Filling:

1 cup gluten free all-purpose flour [Link] a wooden spoon or blender (i used
my spoon) beat the coconut oil, maple
3/4 cup almond flour syrup, almond flour, gluten free all-
2 tbsp ground flax seed purpose flour, salt, vanilla, and two flax
pinch of salt eggs until well combined and smooth.
1/4 cup vegan butter 2. Pour filling into the tart crust and top
4 tbsp pure maple syrup with stone fruit roses or slices
3. bake in preheated 350F oven for
Filling another 45 to 60 minutes or until the
center is set and fruit is looking flattened
1 tbsp softened unrefined coconut
and cooked into roses!
oil
1/4 cup pure maple syrup watch avantgardevegan on youtube
1 cup almond flour "avocado rose" this will teach you how to
2 tbsp gluten free all purpose flour create roses with food :)
pinch of salt
1 tsp vanilla extract
2 Flax eggs (2 tbsp flax + 6 tbsp
water)
2-3 pounds ripe fruit
1 tbsp activated charcoal powder
from coconuts for color
 •LEGIT•

RAISIN

•ETTES•
1. add everything to a blender and mix
till smooth

2. add more maple syrup till sweet

enough

3. serve with medool dates and

chopped nuts
1 large avocado
1/2 cup bittersweet chocolate
or dark chocolate with 65%+
cacao content
1/2 cup raw cacao powder
1/2 - 1 cup maple syrup (start
with half and add more till
preferred sweetness)
1/3 cup plant milk
1 tbsp vanilla extract
pinch of salt
 •NO BAKE
•
MERMAID 1. mix all cake batter ingredients and
then slowly work in the butter with a
fork
•CAKE BIT
ES• 2. if not wet enough add a 1 tbsp of
coconut oil or more vegan butter

3. once correct consistency roll into

balls with hands and place in freezer
Cake Batter
8 tbsp butter 4. melt the cocoa butter on low heat
and remove then keep at room
1.5 cups gluten free yellow temperature
cake mix
1/4 cup cane sugar 5. slowly work in your powder sugar
1/2 cup all purpose gluten little by little then add the rest of the
ingredients
free flour
1 tbsp vanilla extract or 6. spoon glaze over your cake bites
powder and put back into the freezer
1 tsp green spirulina 7. after 20 minutes remove and drizzle
1 tsp blue spirulina them with your vanilla icing and enjoy

Cocoa butter shell

1/2 cup powdered sugar
1 tsp butterfly pea powder
2oz cocoa butter
1 tsp coconut flour, almond or
rice flour
pinch of salt

Vanilla Drizzle
1/2 cup powdered sugar
1/4 cup soft coconut oil
1 tsp apple cider vinegar
1 tbsp lemon juice
1 tsp vanilla powder/extract

All powders for color from

@rawnice on instagram
 •MERMAID
•
ICE KREME
•OATMEAL
SANDWICH
ES•

1. make your cookies first by putting all dry

vanilla ice cream ingredients in one bowl and the wet in another
1 can of full fat coconut milk 2. combine both wet & dry and mix
3. shape cookies with cutters or mason jar lids
1/2 cup plant milk 4. bake at 350F/175C for 12 minutes
1 cup soaked cashews 5. make ice cream by blending all ingredients
10 medjool dates and then separate into 3 containers
2 tsp vanilla 6. color each bowl accordingly and then put
1/8 tsp pink salt into 3 plastic bags and freeze until solid
7. remove and put one color separately at a
aqua color = 1 tsp blue & 1 tsp green time in food processor and break up ice kreme
spirulina 8. repeat process and now youll have 3
containers with 3 colors
9. now add one spoonful at a time of each
blue color = 1 tsp blue spirulina color until you run out into a freezer container
and freeze until solid
purple = 1 tsp butterfly pea powder
plus lemon juice

gluten free oatmeal cookies

1 cup all-purpose gluten free flour
1 cup gluten free rolled oats
1/2 cup brown sugar
1/2 cup coconut sugar
1/4 cup cocoa butter
1/4 cup plant milk
2 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
1 tsp nutmeg
1 tsp all spice
1 tsp ginger
1/2 tsp sea salt
2 tsp cinnamon

All powders for color from

@rawnice on instagram
 •MINT&CH
I
•OATMEAL •P
•
ICE
MACA CINNAMON
•CREAM•
•COOKIES
•
1. mix all your dry ingredients in one
bowl and your wet ingredients in
another. leave oats aside

1 cup all-purpose gluten free 2. pour dry ingredients into wet slowly
until completely mixed then add oats
flour once finished
1 cup gluten free rolled oats
1/2 cup brown sugar 3. baked at 350F/175C for around 12
1/2 cup coconut sugar minutes or so on parchment paper in a
baking sheet
1/4 cup unrefined coconut oil
1/4 cup plant milk 4. make sure to check as each oven is
1 tbsp coconut cream always going to be different!
2 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
1 tbsp maca powder
1/2 tsp sea salt
2 tsp cinnamon
 1. add everything to a large bowl and
mix by hand

•MINT&CH 2. form into balls or separate into two

•PEANUT B IP•
parts and make sandwiches
UTTER• 3. cut dough into two halves and make
ICE a bottom layer and a top layer and put
COCONUT into freezer
•CREAM•
•COOKIE D
4. to make filling add everything to a
OUG H•
blender and mix until a thick paste
forms

5. remove dough from freezer and add

the creme filling in between the two
layers and return to freezer till ready to
serve 20 minutes

1/2 cup coconut sugar

1/2 cup brown sugar
1/4 cup maple syrup
1 cup shredded coconut
2 tsp vanilla
1 tsp salt
1 cup almond flour
1/2 cup peanut butter
2 tbsp coconut oil
pinch of salt

coconut filling
1 cup shredded coconut
2 tbsp melted coconut oil
1 tbsp vegan plain yogurt
add water to correct
consistency
1 tbsp melted frozen pitaya
for color
 •PEPPERM
\
INT• 1. add nuts to high speed blender and turn
ICE them into a powder
CHOCOLATE 2. remove powder and add them to a food

•CREAM•
processor with dates, cacao, coconut oil &
salt
•OREOS• 3. process until mixed, squeeze the dough
between fingers and it should stick together
4. roll dough between two pieces of
parchment paper until thin
cookies 5. cut circles using cookie cutters or i used
ball mason jar lids that worked perfectly
2/3 cup almonds 6. once you cut out your cookies line them
2/3 cup hazelnuts and put in freezer (i got 16+ cookies)
2 tbsp melted unrefined 7. add cream ingredients to a blender mix,
separate into 4 containers and color each
coconut oil 8. remove cookies after 20 minutes in freezer
10 medjool dates pitted and spoon in the filling on all 8 cookies
3 tbsp raw cacao 9. take top cookie press down making a
pinch of pink salt sandwich, put in freezer for 20 mins
10. melt vegan chocolate and dip them in or
create your own using 1/3 cup maple syrup,
cream filling 1/4 cup raw cacao & 1/3 cup coconut oil over
1 cup shredded unsweetened a pan until melted
coconut
1 cup coconut chips
2 tbsp vegan plain yogurt
2-4 tbsp pure maple syrup (to
your preference)
4 tbsp melted unrefined
coconut oil
1/2 tsp vanilla powder (sub
extract)
1-2 tsp peppermint extract
(start with 1 and add 2 if it
needs it)
1 tsp green spirulina
1 tsp blue spirulina
1 tsp butterfly pea powder
1 tsp pitaya powder

All powders for color from

@rawnice on instagram
(except green spirulina you
can find anywhere)
 •PINK
MACADAM
IA•
NUT CHEESE TOASTS

•W/BALSA
MIC 1. add cheese ingredients to a
REDUCTIO
N• food processor and mix

2. to make balsamic reduction

add everything to a pot and
1 cup soaked raw macadamia nuts bring to a boil, reduce heat and
drained and rinsed remove around 15 minutes until
1.5 tbsp nutritional yeast thickens
2 tsp apple cider vinegar
1 1/2 tsp fresh lemon juice 3, serve with fresh or frozen
2 tsp white mellow miso paste berries
2 small cloves garlic
8-10 tbsp water
1/4 tsp salt
colored with 1/2 melted packet of
frozen pitaya

glaze
1/2 cup balsamic vinegar
1 tbsp coconut sugar
1/2 tsp salt
 •ANY COL
OR•
1. add cauliflower to a food processor pulse
CAULIFLOWER till rice texture
2. add chopped cauli to boiling water
•CHEESE P bring to a boil. cover reduce heat and cook
IZZA• for 5 mins
3. drain water add rice to stainless steel
bowl and freeze for ten minutes
4. make the flax egg let sit 10 minutes
5. squeeze water out of cauliflower with a
dish towel till dry
6. add cauliflower & flax egg to bowl with
1 cauliflower almond meal and seasonings then mix
7. press dough firmly into your pan, sheet,
3 tbsp ground flax seed + 9 whatever you’re using with using
tbsp water parchment paper
8. bake for 30 minutes at 400F/205C till
1/2 cup almond meal golden. flip carefully cook for 15 more
1/2 tsp salt minutes
1 tsp garlic powder 9. make sauce add everything to a blender
and mix
1 tsp dried oregano 10. make cashew Parmesan by grinding
1 tsp basil ingredients together in whatever you have
11. add sauce, any cheese you like and
1 tbsp pure maple syrup toppings and lower temperature to
350F/175C and bake for 5 more minutes or
marinara sauce until cheese is melted
3 tomatoes
1/2 cup sun dried tomatoes
1 tbsp garlic
1 tsp onion powder
2 tsp oregano
1 tbsp herbes de provence
1/2 tsp salt
2 medjool dates
2 tbsp tomato paste
1 basil leave

cashew parmesan
1/2 cup raw cashews
2 tbsp nutritional yeast
1/2 tsp sea salt
1/2 tsp garlic powder
 •QUINOA•

SWEET POTATO

•BOWLS•

1. add quinoa & veg stock to a pan and bring to

a boil, cook for 15-18 minutes. if stock soaks up
add more along the way
1 cup red quinoa 2. add coconut oil to a pan with sweet
1 cup sweet potato potatoes cook for 5-7 minutes
1 cup purple sweet potato
3. now add spinach and wilt it
2 tbsp coconut oil
2 tbsp maple syrup 4. add all spices and maple syrup cook a few
handful spinach more minutes
1.5 cups veggie stock
5. make tahini sauce in a small bowl, mix with
1 tsp cumin a spoon and drizzle over. add avocado or
1 tsp onion powder anything else you desire
1 tsp garlic powder
1 tsp smoked paprika
1/4 tsp salt
1/4 tsp pepper

tahini drizzle
2 tbsp tahini
juice of 1 lemon
2 tbsp liquid aminos/tamari
 1. add your cherries, coconut sugar, 1
•SWEET P chipotle pepper, lime zest & spices to a
OTATO• bowl

2. toss everything together and add to a

QUINOA TACOS baking pan

3. bake at 350F/175C for around 15 minutes

•W/ROAST
ED
or so until they start to really look juicy

CHERRY S
ALSA• 4. add coconut oil to a pan and cook your
sweet potato down with garlic till tender

5. add cooked quinoa and cook a few

taco filling minutes
1/2 sweet onion 6. now toss in your adobo sauce, spices,
1 tbsp garlic garlic, black beans (mashed prior) and lime
juice
1 sweet potato chopped
1.5 cups cooked quinoa 7. cook a few more minutes and remove
from heat
1 canned chipotle chilies
1 tbsp adobo sauce from the 8. mix chipotle crema ingredients in a
chipotle chili can bowl with a spoon and store in fridge till
ready
2 tsp smoked paprika
2 tsp cumin serve with vegan cheese, guacamole,
cilantro, pico de gallo. (for less spice
1 tbsp coconut sugar remove 1 or 2 chipotle peppers from
1 cup cooked black beans anywhere in recipe)
1 lime juiced
1 small bunch cilantro

salsa
12 ounces cherries
1/4 cup coconut sugar
1 canned chipotle chili
chopped
1 lime zested + juiced
1 tbsp garlic
salt and pepper to tast

purple chipotle crema

4 tbsp vegan mayo
1 chipotle pepper chopped
1 tsp apple cider vinegar
1 tsp onion powder
1 tsp garlic powder
1 tbsp pure maple syrup
1 tsp butterfly pea powder
 1. make flax egg 2 tbsp ground flax + 6 tbsp
spoon water and refrigerate 10 mins
•THE BEST
• 2. cook your grains first and set aside

3. chop up your veggies next

BLACK BEAN
4. caramelize one onion and also set aside till

•BURGER•
serving time

5. once grains are cooked add oats, soy sauce,

flax egg and all spices into a large bowl

6. take your beans & lentils mash them up

and add to your large bowl

7. if by any chance its too wet, add more

burgers oats/almond flour
1/2 cup black rice
8. form patties with cookie cutter or mason jar
1/3 cup quinoa lids which make great size patties
1 onion (caramelized)
9. cook burgers on medium/high heat until
2 flax eggs crispy
1 cup mushroom
10. serve with fresh guacamole, corn salsa,
1 tbsp garlic minced pickled onions, lettuce
4 tbsp liquid aminos
(soy/tamari) crema instructions
1. mix everything together in a blender and
1 tsp pepper don’t forget to taste test for sweetness!
1 tsp pink salt
1 tbsp cumin
2 tsp coriander seeds
2 tsp smoked paprika
2 cups cooked black beans
1 cup cooked lentils
1/2 cup gluten free oats or
almond flour

chipotle crema
4 tbsp vegan mayo
1 tsp apple cider vinegar
1 chipotle pepper
1 tsp onion powder
1 tsp garlic powder
1 tbsp pure maple syrup
 1. chop your beet, potato, squash and
•THREE• bake at 400F/205C for 30 minutes. toss
with coconut oil & salt/pepper
2. saute your onion in coconut oil for a
COLOR few minutes then add carrots, garlic,
fennel, ginger
•SOUP• 3. cook a few minutes and add your veg
stock & coconut milk, bring to a boil,
reduce heat cover and cook 5 more
minutes
4. remove from heat and separate
500g purple poatoes evenly among 3 containers
1 butternut squash 5. once veggies are done roasting in
3 small beets oven, take beets and one bowl of your
base to a blender and mix. adjust
1 onion, peeled and chopped
consistency with more coconut milk
1 fennel bulb 6. follow the same process, take purple
2 tbsp chopped garlic potatoes and one bowl of your base
2 large carrots, peeled and and adjust consistency, do the same for
chopped (purple/yellow) your squash as well.
salt and pepper, to taste 7. now you’ll have 3 different flavor
1 cup veggie broth soups, finish with some vegan yogurt
1 cup coconut milk and enjoy !
2 tbsp maple syrup
2 tbsp soy/tamari
2 tbsp tomatoe paste
thumb ginger minced
 •TOFU
SCRAMBLE
• 1. drain the water out of your tofu. i
put something heavy on top of it for
20 mins
BURRITOS
2. prep your veg & potato and chop it
•W/MAPLE all up
GLAZE•
3. oil the pan and toss in garlic &
onions till slightly brown, then all veg

scramble 4. once tofu is ready crumble it with

your hands and add the tofu and
1 block tofu sprinkle salt & pepper. leave some
1 bell pepper decent chunks so its not too crumbly
1/2 onion
5. cook for a few minutes on medium
1 tbsp garlic and now toss in all your spices,
1 tsp cumin nutritional yeast and liquids
1 purple potato
1 tsp onion powder 6. cook for a few minutes and remove
from heat and serve with tortillas,
1 tsp turmeric guacamole, more cilantro, maple
1 tsp oregano drizzle and anything else you like!
3 tbsp liquid aminos
(soy/tamari)
juice of 1 lemon
1/3 cup nutritional yeast
pink salt & pepper to taste

guacamole
2 avocados
1 tsp onion powder
1 tbsp garlic
1 tsp cumin
1 tsp smoked paprika
juice of 1 lime
1 tbsp salsa of preference
handful cilantro

maple glaze
2 tbsp pure maple syrup
2 tbsp melted coconut oil
1 tsp vanilla powder or extract
 •NO BAKE
•
UNICORN BANANA
1. make flax egg 1 tbsp ground flax + 3
•CREAM P
IES• tbsp water and refrigerate for 10 mins
2. add crust ingredients to food processor
and mix
3. add filling to a blender and mix till
smooth
4. press crust into mini pie tins or one
larger one then put crust into freezer for
crust 10 minutes
5. pour filling into crust and put into
1/4 cup hazlenuts freezer for half an hour until it hardens up
1/4 cup cashews 6. add coco cream to a bowl and beat on
1/4 cup walnuts low until it becomes like whip cream
7. now separate whip into 3 bowls and
1/4 cup almonds add each powder
2 tbsp coconut oil 8. now spoon each color of whip in 3
10 medjool dates separate spoonfuls and then swirl them
around with a knife to look how my photo
does
filling 9. i finished off with some caramelized
3 ripe bananas bananas cooked in maple syrup, vegan
1 tbsp coconut cream butter and cinnamon till golden brown
1 tsp vanilla
4 tbsp maple syrup
1/4 cup tapioca starch
1 flax eggs

coco whip
1 can coconut cream (no
water)
1 tbsp coconut sugar
1 tsp pitaya powder
1 tsp blue spirulina
1 tsp butterfly pea powder

All powders for color from

@rawnice on instagram
 •MINT&CH
you don’t have to create rice buns, you

•MERMAIDI P •
can use whatever you like but if you
want to re-create them just add 1 tsp of
• blue spirulina powder to one pot and 1
ICE tsp butterfly pea powder to another pot
PURPLE CAULIFLOWER and cook your rice normal as you

•CREAM•
would. to shape the rice buns use
cookie cutters or mason jar lids and
•RICE BUR
GER S•
cook over some oil for a few mins each
side till it gets crispy

1. cut the cauli in half and then two

thick slices, one inch thick
2. add all patty ingredients into a bowl
cauli patties first, mix and then pour into a flat
3/4 cup all purpose gluten container so you can dip the cauliflower
into
free flour 3. now dip each side of the cauliflower
1 tbsp tomato paste burgers one side at a time and set on
2/3 cup water parchment paper in a baking pan
4. bake at 450F/230C for around 25
2 tsp garlic powder minutes
2 tsp onion powder 5. make the crema sauce by hand in a
2 tsp smoked paprika bowl or add to blender, whichever you
prefer
1 tsp dried parsley i served mine with caramelized onions,
1 tsp cumin red onions, lettuce, tomato, and pickles
1/4 pepper
1/4 salt

ranch crema
4 tbsp vegan mayo
1 tsp apple cider vinegar
1 tsp onion powder
1 tsp garlic powder
1 tsp dried dill
salt & pepper
1 tsp pure maple syrup
1 tsp blue spirulina
1 tsp green spirulina

All powders for color from

@rawnice on instagram
 •UNICORN
•
CHICKPEA

•PITAS•

1. make tzatziki by adding everything to a high

speed blender and mix. (fold cucumber in after
Chickpeas food processor) then remove and put in fridge
2 can chickpea
juice of 1 lemon 2. add chickpeas to medium heat pan and let
cook a few minutes
2 tbsp liquid aminos
(soy/tamari) 3. add lemon, soy sauce and look cook till it
1 tbsp garlic starts to dry up a little
2 tbsp pure maple syrup
4. now add maple syrup first, then add all your
1 tsp paprika spices and mix, cook till it really dries up and
1 tsp onion powder looks roasted
2 tsp cumin
5. serve with your pitas or whichever way you
salt & pepper to taste like and enjoy

Unicorn Tzatziki
1 cup cashews soaked
juice of 1 lemon
2 tbsp tahini
1 tbsp garlic
7-10 tbsp water
1/4 diced cucumber
1 tbsp dill
1 tsp onion powder
1 tbsp parsley
salt/pepper to taste
1/2 melted frozen packet of
pitaya
1 tsp butterfly pea powder

All powders for color from

@rawnice on instagram
 1. drain your cashews and rinse under
•UNICORN water
• 2. grab your vitamix or high powered
blender and toss in the cashews &
plant milk until its a creamy thick
CINNAMON DATE consistency
3. now add canned coconut milk,
•ICE KREM
dates, cinnamon, and salt to blender
E• 4. pour the finished mix into 3
separate containers. add each color
to each one and then into 3 plastic
zip lock bags and place it into your
freezer for around 2-3 hours
5. now take it out of the freezer and
break up the mixture while still
inside the bag
1 can coconut milk (full fat) 6. empty all the broken up ice cream
into a food processor and mix one
1 cup soaked cashews color separately at a time. Process
1/2 cup plant milk one color empty, then next color etc.
10 dates 7. scoop a spoonful of each color at a
time into your final container until
1 tsp vanilla you run out of all of them. just
1 tsp cinnamon overlap the colors so its like a messy
1/8 tsp pink salt painting palette one color after
another
1 tsp blue spirulina 8. freeze overnight and youre done!
1 tsp pitaya powder
1 tsp butterfly pea powder

All powders for color from

@rawnice on instagram
 •UNICORN
•
Same cheese recipe as earlier in
MACADAMIA NUT my book but with a new twist
for fun!
•CHEESE T
OASTS• 1. add cheese ingredients to a
food processor and mix

2. separate your cheese into 3

containers and add each color
separately

1 cup soaked raw macadamia 3. once mixed spread your

nuts drained and rinsed colored maca cheese on
1.5 tbsp nutritional yeast toasted bread. have fun with it,
2 tsp apple cider vinegar its like painting art
1.5 tsp fresh lemon juice
4. finish off with some jam of
2 tsp miso paste choice. frozen or fresh berries!
1 tbsp garlic
8-10 tbsp water
1/4 tsp pink salt
1 tsp blue spirulina
1 tsp butterfly pea powder
1 tsp pitaya powder

All powders for color from

@rawnice on instagram
 1. food process your granola,
•UNICORN dates, coco oil, cinnamon and
• salt
2. use parchment paper or
BANANA NICE KREME muffin paper cups inside your
tin and press the muffin mix
•MUFFINS down firm
• 3. now whip up your bananas &
coco water in a blender till
smooth
4. separate your nice cream in 3
containers and add each color.
then spoon batter one color at
a time into the muffins and
nice cream swirl with a knife for unicorn
2 frozen bananas look
1 cup young thai coconut 5. if you want to add berries, do
water not add them right away, put
1 tsp pink pitaya powder the muffins into the freezer for
1 tsp butterfly pea powder 15-20 mins till its semi firm and
1 tsp blue spirulina then press your fruit into the
molds, then return to freezer for
1-2 hours. if you dont wait they
muffins will sink to the bottom
1 cup gluten free granola of
choice
10 medjool dates pitted
1 tbsp unrefined melted
coconut oil
pinch of cinnamon
pink of salt

All powders for color from

@rawnice on instagram
 •MERMAID
•
PUMPKIN TAHINI 1. caramelize your onion in
some coconut oil. add in garlic
•PASTA• half way through and a tsp of
coconut sugar

2. add water to your pan with 1

tsp of blue spirulina to the
water before bringing to a boil

1 cup canned pumpkin 3. cook your pasta accordingly

1/2 cup veggie stock
4. add pumpkin, coco milk,
1/2 cup coconut milk
lemon juice, tahini, and spices
2 tbsp tahini to a pan and cook 5 minutes on
juice of 1 lemon low heat.
1/2 onion caramelized
1 bell pepper 5. assemble everything together
1 tbsp garlic how ever you like afterwards
1 tsp pumpkin pie spice and snap a pic!
1 tsp onion powder
1 tsp coconut sugar
salt & pepper
1 tsp blue spirulina

All powders for color from

@rawnice on instagram