Thursday, September 21, 2017

Miso Glazed ‘Scallops’ & Carrot Cake Ice Cream Sandwiches, Recipe Of The Week

This dish is the perfect in between seasons meal. You could treat it as a celebration of late summer bounty or a hot meal to be eaten under fuzzy blankets on the first day of fall. Japanese eggplant is a wonderful vegan stand-in for scallops that beautifully soaks up the miso marinade. Serve these miso glazed "scallops" over black lentils, brown rice, or over a smashed baked sweet potato.










  • 2 tablespoons white miso
  • 3 tablespoons mirin
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon grated ginger
  • 1 teaspoon sugar
  • 1/4 cup water
  • 1/2 teaspoon sesame oil
  • 2 tablespoons soy sauce or gluten-free tamari
  • 1 juice of one lime or lemon
  • 1 clove garlic, minced
  • 1 pound Japanese eggplant


  1. Peel your eggplants and slice into 1 1/2 or 2-inch disks.
  2. Make a criss cross pattern with a sharp knife in the cut sides on the eggplant on both sides. You can see this in the photos.
    In a medium bowl stir, miso, water, mirin, rice wine vinegar, soy sauce, grated ginger, sugar, and sesame oil.
    Heat to medium-high a skillet big enough to contain the eggplant disks in one layer. Pour in the sauce and swirl. Place you eggplant disks into the pan in one layer and cover with a lid. Allow to cook until the eggplant is just tender but not falling apart. About 6-8 minutes.
  3. Remove lid and and flip the eggplants with a spatula. Cook until you have a good caramel on the bottom and the sauce is mostly evaporated to a rich glaze.
  4. Remove from the heat. Juice your lime into a bowl with the minced garlic and pour over the “scallops.”  Serve.


Per Serving: Calories: 101 | Carbs: 20 g | Fat: 1 g | Protein: 3 g | Sodium: 971 mg | Sugar: 9 g



I created my blog SunnysideHanne to veganize the tastes of childhood; My mother’s expatriate Danish cooking, my Father’s Eastern European specialties like his sweet Tzimmes, my Aunt’s elegant midsummer night desserts, and the foods of my childhood spent on a Greek Island. I will throw in as well the influences of my husband’s Israeli youth and my years spent living with him on kibbutz. It is love and connections that makes this tapestry bright.

A fun twist on traditional carrot cake! This recipe takes all the flavors of carrot cake (carrots, cinnamon, nutmeg, ginger, cloves and orange) and loads them into tasty carrot cake ice sandwiches. Soft and chewy oatmeal cookies loaded with lots of grated sweet carrots sandwiching a generous filling of creamy pineapple-banana ice cream. These cookies make an excellent vehicle for sneaking more ice cream into your life. It’s creamy, sweet, tangy, rich, and makes a refreshing dessert.









  • 10 soft dates
  • 1 sweet apple, peeled, cored and grated
  • 1 cup shredded carrots
  • 1/2 cup of oat flour
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • Seeds of a half vanilla bean
  • Zest from 1 orange
  • 1 cup rolled oats


  • 1 1/2 overripe banana, frozen
  • 1 cup fresh pineapple, cut into chunks
  • Splash of coconut milk


  1. To prepare the cookies, combine the following ingredients: dates and grated apples in a food processor and process for few seconds. Add oat flour, shredded carrots, orange zest, spices and process until the mixture starts to come together. Add rolled oats and pulse together. Remove from food processor and roll out between two piece of parchment paper. Cut them into whatever shape you desire, I used circle cookie cutters. Transfer cookies to a dehydrator tray and dehydrate at 115°F about 1 hour both side. Remove from the dehydrator, place them on the wire rack and let it cool completely.
  2. To prepare filling, place banana and pineapple chunks and splash of coconut milk into blender/food processor and blend until smooth. You may need to scrap down the sides a few times or add another splash of milk to help the mixture move.
  3. To assemble sandwiches, remove cookies from the wire rack. Place a large scoop of ice cream on the center of half of the cookies. Then place another cookie on top and gently press down.
  4. Store it in the freezer for a couple of hours before eating. Serve and enjoy.



Raw, colorful plant-based recipes made easy. Hey there! I'm Krisztina a passionate foodie who loves creating and sharing nourishing plant-based recipes that satisfy the tummy and warm your soul. All my recipes are quick and easy to make, made with simple everyday ingredients that are easy to find. With my blog, Deviliciously Raw, I want to show you that eating good food can also be possible in a healthy way. I hope you enjoy trying some of my recipes, and that I can help bring the same addictive passion and love for food into your kitchen.

Oingo Boingo, Talking Heads, Supertramp, Kraftwerk, String Cheese Incident, Rush, Morrissey, Queen, Eric Clapton, Mark Knopfler, Phil Collins, Live Jam 107

Live Jam 107! The World's first and only all live radio format where every song played is the live version...
Stay (live)
Farewell - Live from the Universal Ampitheatre (disc 2)
Live At Earls Court
Eric Clapton, Mark Knopfler, Phil Collins
Romantic Isolation CD4
Comfortably Numb
Different Stages / Live (Disc-1)
Live at Wembley ’86
2015-10-24 New York NY
Take the Long Way Home
Paris (A&M 6702)
Girlfriend Is Better
Talking Heads
Stop Making Sense
Get The Led Out Live Airs Every Thursday Night at 6PM EST!

The World's first and only all live radio format where every song played is the live version.

Clubland Live EDM airs every Saturday Night at 7PM EST! 

Brand New Frank Zappa blocks of his live music are now played throughout the week!

Lion Farming in South Africa, Beef In Reverse, Animal Cruelty, Horse Collapses, Animal Welfare, California to Reinstate Foie Gras Ban, Animal Crimes, Endangered Species Act (ESA)

South Africa's lion population is booming. This isn't a conservation success, but a commercial one. The country is home to around 200 lion farms, where thousands of the big cats are bred and raised to become nothing more than cannon fodder

In South Africa it's completely legal to farm lions with the sole purpose of selling the right to hunt and kill them. 

Cubs who have the misfortune of being born into these farms are often ripped from their mothers within days. They grow up as tourist attractions until they are old enough to be exciting prey for big game hunters. Then, they're released into an enclosed space where wealthy hunters, most often from Western countries, get free reign to track and kill them. They're called "canned hunts" and the whole scenario is rigged: the lions always lose. Canned lion hunts are a booming industry. Some estimates think the total number of lions raised on these farms could more than double by 2020 to 20,000 animals. We can't sit idly and let an industry grounded in cruelty flourish. 
Beef In Reverse
Beef In Reverse
Horrific footage shows horse collapsed with exhaustion after pulling bride and groom uphill in intense Heat. Click to View The Video.

California to Reinstate Ban on Foie Gras. After being banned back in 2011 and brought back in 2015, foie gras is once again banned in California! This decision was reached, in part, by the emotional testimony of Circuit Court Judge Harry Pregerson. He implored the state to recognize foie gras as the cruel product it is and was, ultimately, successful.
Foie gras is made by forcibly shoving a metal tube down a duck or goose’s throat and force-feeding them until their liver fattens up. Through these force-feedings, the size of their liver is sometimes made to be ten times what it should be. People then eat this fatty liver.

Ducklings are sent to this awful life. Female ducklings are at a huge risk for slaughter because their livers have more veins and because their lives are not considered valuable to foie gras farmers, they’re typically used for meat instead. The animals are kept in tiny cages and live lives of pain and suffering for a product people can live without. Morality aside, foie gras is just plain not good for you.

The new law will prohibit the import of foie gras into California. There are little to no producers of foie gras in California, so the sale of foie grass will plummet. It’s worth noting that the change won’t take place immediately. But that doesn’t mean this win isn’t a big deal. There are resistant chefs who say they’ll continue to sell the product but they’ll soon be dealing with the law once it takes effect in a few months. Image source: Elena Yakusheva/Shutterstock
Did you know that the Endangered Species Act (ESA) also protects some of the world’s most imperiled foreign species including chimpanzees, tigers, and elephants?
The ESA has successfully saved more than 99% of listed species from extinction and is supported by the vast majority of Americans. But right now, Congress is trying to tear down the ESA brick by brick using a number of bills they are trying to pass off as "reforms."
One of these "reforms" is the fraudulently named "Saving America's Endangered Species Act," which would irreparably damage conservation efforts by stripping ESA protections for hundreds of foreign species. It would also obstruct the U.S. Fish and Wildlife Service's ability to regulate wildlife trafficking and undermine its role in issuing permits for trophy hunters and exhibitors of foreign endangered and threatened species.
This bill is a blatant giveaway to trophy hunters and wildlife traffickers that's disguised as a conservation measure. We can not let Congress sneak it through.
90% of Americans support the ESA. It is the United States' most effective wildlife protection law; we need to strengthen it, not tear it apart.