Raw Right Now

Spicy Carrot Soup

From a post on Ask MetaFilter.

Do you have a Vitamix?
I love spicy carrot soup
2 cups (256 g) chopped organic carrots
1 cup (128 g) chopped organic celery
1 tablespoon chopped organic garlic
1 tablespoon organic lemon juice
1 teaspoon Celtic sea salt or Nama Shoyu raw soy sauce
1 small organic jalapeño pepper or
1/4 teaspoon organic cayenne pepper
1/4 teaspoon organic ground cinnamon
preparation: 10 minutes • processing: 2 minutes
yield: 2 cups (480 ml) (2 servings)
1. Place all ingredients into the Vita-Mix
container in the order listed and secure lid.
2. Select Variable 1.
3. Press Start and quickly increase speed
to High.
4. Blend for 2 minutes or until warm.
Serve immediately.
posted by ibakecake at 10:29 AM on March 26

Green Apple and Celery Salad with Mustard Vinaigrette

Skip toasting the walnuts, of course. From Cooking Light.

Green Apple and Celery Salad with Mustard Vinaigrette
This crunchy salad can chill for up to an hour before serving. If you want to get a head start on the preparation, slice the celery, chop the parsley, and toast the nuts in advance.

YIELD: 8 servings (serving size: 1 cup)

Ingredients
3 tablespoons fresh lemon juice

3 tablespoons Dijon mustard

2 tablespoons honey

1/2 teaspoon sea salt

1 1/2 teaspoons extravirgin olive oil

1/4 teaspoon freshly ground black pepper

1 garlic clove, minced

6 cups sliced peeled Granny Smith apple (about 3 apples)

4 cups thinly sliced celery (about 6 stalks)

1/4 cup fresh flat-leaf parsley leaves

3 tablespoons coarsely chopped walnuts, toasted

Preparation
Combine first 7 ingredients in a large bowl, stirring well with a whisk. Add the apple and remaining ingredients, and toss well to combine.

(Source: myrecipes.com)

Vegan Caesar Salad

From Choosing Raw. She suggests sprinkling the finished salad with nutritional yeast; I’d recommend something like Parma! instead as being a bit closer to Parmesan.

There was a time not so long ago when I assumed that I Caesar salad and I would never meet again. I was a new vegan, and I didn’t know all of the inns and outs, but I did know that eggs and parmesan were not on the menu. Besides that, my memories of Caesar salad were mostly limited to my own sadness that anyone would smother crisp, fresh romaine in heaps of dressing that was often no better than mayo. Little did I know then that there are a million recipes for vegan Caesar out there—raw and cooked—and tons of substitutes for the ingredients that give Caesar salad its taste. With a little nooch, a little seaweed, and some nuts, raw, vegan Caesar is as easy as pie, and I happen to think it’s even tastier. Try this dressing, and tell me if you don’t agree.

Raw, Vegan Caesar Salad Dressing (makes about 1 1/4 cups)

1/2 c cashews
1/4 c hemp (if you can’t afford or don’t have hemp seeds, all cashews is fine, too)
1/4 c nutritional yeast
1/4 tsp salt
2 lemons juice
black pepper
3 pitted dates
1 tsp kelp granules (optional, but good for recreating the anchovy taste)
3/4 c water
2 large stalks celery
Blend all ingredients together in a high speed blender, or, if you haven’t got one, soak the nuts first and put it all in a regular blender. Serve over romaine lettuce and any other veggies you like.

Celery Salad

Another one from Elaina Love via the Raw Divas.

Celery Salad
Makes 3 cups
Inspired by Matt Samuelson

7 stalks celery, very thinly sliced on mandoline

1 ½ radishes, halved and very thinly sliced

½ granny smith apple, julienned very thinly

¼ small red onion, minced

¼ tsp dried sage

½ tsp minced rosemary

¼ tsp Himalayan salt

2 tsp lemon juice

1 ½ Tbs olive oil

pinch of kelp powder

Mix everything together and taste for salt and lemon flavors. Store in a glass container for 1 week.

Alkalizing Green Juice

If you don’t have a juicer (*raises hand*) you could probably make this in a blender and strain it through a nut-milk bag. It wouldn’t keep very long at all, though, based on my fuzzy understanding of oxidation and the other reasons juices don’t “keep”.

From the Raw Divas.

Elaina’s Alkalizing Green Juice
Makes 6 cups, 1 full-day’s supply

2 large cucumbers, cut in quarters

1-2 heads celery

5 leaves dinosaur kale

1/4 bunch cilantro

1 lemon, juiced

Optional: 1 apple with seeds

Juice all ingredients. Store in sealed glass jars, filled all the way. Alkalizing Green Juice will keep for two days if made in a slow-speed masticating juicer (Green Life, Omega 8002, or Samson) or 1 day if made in another juicer.

Taco Salad —- Leek Salsa with spicy Cashew ‘TVP’

This one won’t be seasonal around here until June.

Another from Addicted to Veggies.

Taco Salad —- Leek Salsa with spicy Cashew ‘TVP’

Spicy Cashew ‘TVP’

Soak 1 cup of Cashews for 2 hours. Drain/rinse cashews and either: pulse in food processor or finely chop. Place finely chopped Cashews in bowl and add the following spices:

3 to 4 Tbsp Taco Seasoning
2 Tbsp Onion powder
1 Tbsp Nutritional Yeast
1/2 tsp Garlic Granules
1/ 2 tsp Cumin
Cayenne to taste
S&P to taste

Mix well!

Leek Salsa

4 to 5 small Tomatoes chopped
1 c Leek rinsed/drained/and finely chopped
1 c Red Onion finely chopped
1/2 c Celery chopped
3 Tbsp Lime Juice
1 Tbsp Apple Cider Vinegar
1 (heaping) Tbsp Date Paste
4 pinches Lemon Pepper
4 pinches Garlic Granules
Dried or Fresh Cilantro to taste
Cayenne to taste
2 tsp Onion powder (optional)
Sea Salt to taste

Mix the above well. Let it chill in fridge for 1 hour so flavors can build.

You can enjoy a Taco Salad by using the above two recipes and piling them on top of a bed of lettuce, shredded Cabbage (as seen in the photo) Spinach, or any kind of your favorite green. I also like to add Avocado and some of my Monsterlla Cheeze for a fresh creamy texture

Ginger Kreamy Kelp Noodles

From Sweetly Raw.

Ginger Kreamy Kelp Noodles

Creamy noodles, crunchy veggies, and flavored seeds - the perfect combo for me. I like lots of textures in a dish. Dehydrating them for a while makes the noodles really soft and brings all the flavors together even more.

1 package kelp noodles
Veggies of your choice, sliced such as:
Zucchini
Baby bok choy
bell peppers
Carrot
Celery
Cilantro
Chopped cashews, raw peanuts, or sunflower seeds

(Source: sweetlyraw.com)

Masala Noodles and Vegetables

This one I think I’ll try adapting with kelp noodles and using the dehydrator to help reduce the sauce and encourage it to soak into the noodles and vegetables. Instead of broth, I’m thinking maybe tomato juice (whiz a tomato in the blender, then strain through a sieve or cloth) mixed with a bit of tamarind. Maybe whiz a mushroom with the tomato, for added umami.

alittlecooked:

From Chez Cayenne.

Masala Rice Noodles and Vegetables

My love of spices is probably why I fell in love with this dish the first time I tasted it at a restaurant. It’s a fairly basic lo mein recipe, done Indian-style. To recreate it at home, I started with this lo mein recipe and added garam masala and cayenne pepper. The restaurant version I had uses wheat noodles, but I’ve been on a rice noodle kick lately, so I used them here. If you decide to make this with wheat noodles, undercook them slightly by cooking them for 2/3 of the time recommended on the package and finish cooking them in the sauce. We had this with a rich eggplant dish on the side, but if you wanted to make these noodles be a one-dish meal, I suggest adding some baked tofu triangles.

I’m sending these spicy noodles over to Presto Pasta Nights, created by Ruth of Once Upon a Feast. and hosted this week by Beth Anne of The Seventh Level of Boredom. Check Beth Anne’s site next Friday for the roundup!

Masala Rice Noodles and Vegetables

6-7 ounces rice noodles (1/2 a package)
3/4 cup vegetable broth
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
3/4 teaspoon garam masala
1/4 teaspoon cayenne pepper*
1 tablespoon canola oil
a few cremini or button mushrooms, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 stalk of celery, thinly sliced
3 cloves garlic, minced
1/2-inch piece of ginger, minced
4 ounces (2-1/2 cups) shredded cabbage
sliced green onion tops for garnish

Thirty minutes or more before you plan to stir-fry the vegetables, place the rice noodles in a bowl and cover with hot tap water. Set aside.

Whisk together the vegetable broth, soy sauce, sesame oil, garam masala, and cayenne pepper and set aside.

Heat canola oil in a large skillet or a wok. Sauté mushrooms and bell pepper until tender, about 3 minutes. Add garlic, ginger, and cabbage and continue cooking until cabbage has reduced in volume by about half, about 3 minutes. Drain noodles and add to the skillet. Pour sauce on top. Continue cooking, stirring frequently, until sauce is absorbed.
Serves 3-4.

*One quarter-teaspoon of cayenne pepper makes the noodles medium-hot. Adjust accordingly.

via alittlecooked

Raw Un-Tuna Salad

From the Gone Raw forums. The comments are uniformly positive; a lot of them mention that it’s very filling.

Ingredients:
2 cup almonds
3 stalks raw celery, diced
3 green onions, thinly sliced
1 tablespoon chopped parsley
3 tablespoon lemon juice
1 clove garlic
1 teaspoon pink or celtic salt, finely ground
2 dash cayenne pepper
.33 cup soaked, chopped seaweed (nori or wakame are good)
1 cup pine nuts
2 tablespoon apple cider vinegar
4 pitted dates
1 clove additional garlic
1 teaspoon additional celtic sea salt
1 tablespoon additional lemon juice
½ teaspoon each dill, thyme, basil (optional)
1 large avocado
Preparation:
place almonds, parsley, 3 tablespoons lemon juice, 1 clove garlic, 1 teaspoon salt, cayenne pepper and seaweed in a food processor. process the hell out of it. you CAN make it chunkier if you want, but chop the garlic first. you don’t want to bite into that! place into a bowl and stir in celery and green onions. set aside.

now make the avocado mayonnaise- my favorite part! place pine nuts, avocado, 1 tablespoon lemon juice, 2 tablespoons apple cider vinegar, 1 teaspoon salt, dates, 1 clove garlic, and spices in the food processor. blend it like you never blended before…it becomes really smooth and creamy.

now, mix 1/2 of the mayo with the almond mixture. you can add more if it’s too dry. an option here: i marinated some sun-dried tomatoes for a day in olive oil, apple cider vinegar, and italian spices and then chopped them and added about 1/4 cup. it rocked.
now, build the sandwich! take a big collard leaf and spread some of the mayonnaise in the center. add as much of the ‘tuna’ as you like, and top with sliced avocado, sliced tomato, mesclun greens or sprouts, raw black olives if you like, and freshly cracked pepper. you can sprinkle a little salt on the collard if the mixture isn’t salty enough also. roll it up, cut it in half, and try not to stuff it all into your face at once

(Source: goneraw.com)

Raw “Better than Sliced Bread”

From the Gone Raw forums.

Delicious bread for cinnamon toast, pb&j, or just bread & butter. Also good for making “croutons” for stuffing during the holidays.
Ingredients:
2 cup buckwheat, sprouted
1 cup almond meal
1 banana
1 celery stalk
1 yellow squash
1 cup cauliflower florets
½ cup water
1 tablespoon Sciabica fresh pressed Olive Oil
½ cup golden flax seeds, ground
1 teaspoon sea salt
Preparation:
In blender, blend buckwheat, almond meal, banana, celery, squash and cauliflower. Add olive oil and salt to taste. Add water as needed for consistency and to help the mixture move through the blender. In bowl, mix ground flax seeds with the rest of the mixture. Spread mixture into sliced bread sized pieces on parchment paper (or teflex). Dehydrate overnight or until it looks done. Flip halfway through dehydrating.

Top with whipped buttery spread, and/or cinnamon for cinnamon toast (pictured here), or almond butter and raw jam for a pb&j. The possibilities are endless!

From the comments:

For almond meal, you can use the leftover pulp from making almond milk, or grind up almonds very fine in a coffee grinder or high powered food processor. Yes, Sciabica is a brand of cold pressed olive oil. They have a wonderful fresh pressed oil that is amazing www.sciabica.com. EVOO will work though.

I just used 1 small to medium sized yellow squash … once cut up maybe about one cup or a little more, I think.