Tag: raw vegan

Fermented Veggies \\ Sweet Laurel

Keep your belly happy and dishes brightened with Fermented Veggies!  They can be made in a snap, and require only an airtight glass jar, salt and the veggies of your choice.  You can play around with the different spices and add ins, making the veggies catered to your liking.

Fermented Veggies \\ Sweet Laurel

Fermented Veggies \\ Sweet Laurel

Fermented Veggies \\ Sweet Laurel

Fermented Veggies \\ Sweet Laurel

Fermented Veggies



1 quart of water

2 tablespoon Himalayan pink salt

2 cups chopped cucumbers, daikon radish, asparagus or carrots

3 whole cloves of garlic

1/8 teaspoon mustard seed

1/8 teaspoon dill seed

1/8 teaspoon coriander

1/8 teaspoon red pepper flakes

1 cabbage leaf



Stir together salt and water. Chop peppers and carrots.

Add spices to the bottom of a one-quart jar. Add your vegetables, followed by the brine.  Cover the top of the vegetables with cabbage leaf. Cap the jar tightly and allow to sit in 65-85 degrees for about ten days.  For the first few days, check jar pressure: slightly unscrew lid to release pressure, then retighten lid.  Once fermentation is reached, store in fridge.


Chocolate Caramel Turtles \\ Sweet Laurel

After four years of marriage, my husband and I continue to indulge in this richly sweet treat. The combination of the melted chocolate, creamy caramel, and crispy pecans complement each other divinely, while it’s also a healthier vegan alternative to your favorite chocolate candy. I love that these turtles are so easy to make and they’re also completely paleo, grain-free, refined-sugar free, and dairy-free!

Turtles \\ Sweet Laurel

Turtles \\ Sweet Laurel

Turtles \\ Sweet Laurel

Turtles \\ Sweet Laurel

Yields for 10-12 Turtles


For the vegan caramel:


1/4 cup dates, pitted and packed or date paste

1/4 cup maple syrup

1 Tbsp coconut oil

1 Tbsp almond butter

1/2 tsp vanilla extract

A pinch of salt


Combine everything in a blender and mix until smooth. Pop in the refrigerator to chill.

We also have our very own Sweet Laurel Raw Vegan Caramel all ready to go!


For the turtles:


6 oz unsweetened cacao, melted

2 Tbsp maple syrup

1/2 tsp vanilla extract

1/2 cup vegan caramel, cold (recipe above)

1 cup pecan halves, toasted


Combine the melted cacao and maple syrup, and vanilla. Set aside.

On a parchment or a silcone mat, create little mounds of pecans (3 or 4 is perfect). Top with a tablespoon or so of cold vegan caramel (it can get a bit gooey if warm). Pour melted cacao over each turtle, letting the pecans stick out a bit. Let the turtles set for at least 30 minutes, until the chocolate is fully hardened.


Chocolate Ganache Tart \\ Sweet Laurel

Chocolate chocolate and more chocolate please! We absolutely love chocolate at Sweet Laurel. Here’s a fun alternative to brownies and chocolate cake (our go- to). This Chocolate Ganache Tart will blow your mind. Enjoy!

Chocolate Truffle Tart \\ Sweet Laurel

Chocolate Truffle Tart \\ Sweet Laurel

Chocolate Truffle Tart \\ Sweet Laurel

Chocolate Truffle Tart \\ Sweet Laurel

Chocolate Truffle Tart \\ Sweet Laurel

Chocolate Truffle Tart \\ Sweet Laurel

Chocolate Truffle Tart \\ Sweet Laurel

Yields one 8-9 inch tart


Chocolate Ganache Tart


To Prepare Crust:


2 1/4 cups brazil nuts

1/4 cup coconut oil (melted)

3 tablespoons date paste

1/4 teaspoon Himalayan pink salt


Preheat oven to 350.

Blend all ingredients in food processor and press into 8-9 inch circular tart pan. Bake for 12 minutes. Allow to cool while preparing filling.


To Prepare Filling:


2 cans coconut milk, I like Nature Value, or make your own!

2 teaspoons grass fed gelatin

4 egg yolks

1/4 cup 100% maple syrup

1 teaspoons vanilla extract

2 ounces unsweetened 100% baking chocolate

2 tablespoons cacao

1/4 teaspoon Himalayan pink salt

Optional Topping: Maldon Salt


Pour coconut milk into saucepan and sprinkle gelatin on top. Allow to soften in the pot for about 5 minutes.

In a bowl, whisk together egg yolk, maple syrup and vanilla. Set aside.

Whisk the coconut milk and gelatin mixture over low heat until smooth and warm. Add a cup of the warm coconut milk mixture to the yolk mixture and stir. Pour the entire yolk mixture in to the saucepan and mix well. Add baking chocolate, cocoa and salt. Allow mixture to simmer and whisk constantly, 2-3 minutes. Poor mixture into cooled tart crust.

Place in refrigerator over night or 8-12 hours. Top with Maldon Salt and serve!

Vegan Lasagna \\ Guest Post by The Kitchy Kitchen

Fresh Lasagna // Sweet Laurel

Today’s recipe is from Sweet Laurel’s own Claire Thomas and her blog The Kitchy Kitchen. Hope you enjoy! xoxo Laurel

Fancy lady lunch time! I love this dish for a luncheon because a) look how fancy b) it’s suuuuper simple c) you can make it ahead of time.  This is exactly the kind of recipe I love to make: sophisticated but simple to make.  Thinly sliced zucchini replaces the pasta, and roasted tomatoes add a lovely depth of flavor.  To make this dish raw, don’t roast the cherry tomatoes, just slice them up instead.  Enjoy!

Fresh Lasagna // Sweet Laurel
Fresh Lasagna // Sweet Laurel

For 2 to 4

1 large zucchini or summer squash, thinly sliced in 9 slices (about the thickness of lasagna noodles)

1 to 2 tomatoes, sliced about a 1/4 inch thick and cut in half

1 1/2 cups cherry tomatoes

1/4 cup roughly chopped basil

Olive oil

Walnut Pesto:

1 cups fresh basil leaves, packed

1/4 cup extra virgin olive oil

1/3 cup walnuts

2 medium sized garlic cloves, minced

Salt and freshly ground black pepper to taste

Preheat oven to 425 F. Toss the cherry tomatoes onto baking sheet lined with parchment paper or a silicone pad. Drizzle with olive oil, and sprinkle with salt and pepper. Roast for 20 minutes until the tomatoes are juicy and slightly caramelized. Set aside.

In a food processor combine the walnuts, garlic, and basil until smooth. Add big pinches of salt and pepper and while the food processor goes, drizzle in the olive oil. Taste for seasoning, and add more salt and pepper if necessary.

To assemble, on a large plate line three pieces of zucchini slightly overlapping. Add about 2 to 3 tablespoons of the pesto (enough to coat the zucchini) and cover with tomato halves. Add another layer of zucchini. Sprinkle the cherry tomatoes and top with 2 tablespoons of the basil. Top with another layer of zucchini, add the tomato slices and remaining cherry tomatoes, sprinkle with salt, pepper, and the remaining basil. Finish with a drizzle of olive oil.