3 years ago
Black Peppered Nectarines

Three pounds of nectarines in the CSA box this week! Two were bruised and starting to go bad from that point, so I came up with this simple treatment. I put it in the dehydrator overnight and had it for breakfast, but you could do the dehydrator during the day and have it for dessert instead.

A Raw Right Now original.

Black Peppered Nectarines

Dice two to three nectarines and place in a bowl. Add the juice of half a lemon and a tablespoon or so of honey or your preferred sweetener — if your nectarines are ripe and sweet, you’ll need less; if they’re not so sweet, you’ll need more. Adjust to your taste. Add 1/4 teaspoon of vanilla, several generous grinds of black pepper and a small pinch of salt. Stir to mix, then pour into a dish that will fit into your dehydrator. Cover with plastic wrap and dehydrate at 118 for four to six hours, or until quite juicy. Stir in a tablespoon of Mila or ground chia and return to the dehydrator for another hour to allow the juices to thicken up.

Would be good over a raw tart crust or topped with crunchy soaked-and-dried buckwheat. I just ate it with a spoon.

I also did a variation with Dapple pluots and a combination of Chinese five-spice powder (old, been kicking around the spice cabinet far too long) and cinnamon. Tasty. Gotta get new five-spice, though.

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3 years ago
Raw Oatmeal Raisin Carrot Cake Bites

I’d probably substitute something for the brown sugar. (Of course I’d substitute something for the brown sugar; I have no brown sugar in the kitchen.)

From Marcus Samuelsson’s blog; recipe by Averie Sunshine of Love Veggies and Yoga.

No-Bake Oatmeal Raisin Carrot Cake Bites Recipe

1/ 2 c dry old-fashioned oats + 2 tbsp reserved
1/4 c carrots
1/4 c pitted medjool dates (I used 4 large, moist dates)
1/4 c raisins (I used a raisin medley blend) + 1/4 c reserved
3 tbsp brown sugar
1 tsp cinnamon
1 tsp vanilla extract

Directions:

Blend the oats and carrots in a Vita or food processor for about 10 seconds.  Then add everything else (except the reserved ingredients) and blend for another 20 seconds or until incorporated.  Don’t overblend.

Remove the dough and by hand, stir in the reserved:

2 Tbsp dry oats
1/4 c raisins

Form into bite-sized balls or cookie shapes.  If needed, refrigerate or freeze the dough for 15 minutes to make it less sticky and easier to work with.

Yields: 1 dozen bites the size of a quarter gumball.  Store in freezer or refrigerator.

Optional: Pinch Pumpkin Pie Spice, Pinch Ground Ginger, 1/8 c Coconut Flakes, 1/8 c Walnuts/Almonds, 1/8 c chocolate chips.  Add frosting drizzle at the end, such as storebought Cream Cheese Frosting.  Or, follow my Raw Vegan Cheezecake Filling recipe (and reduce by half) for raw vegan cream cheeze frosting.

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3 years ago
Moroccan Carrot Salad (Schlata Chizo)

From Epicurious.

Carrot salads are a relatively new dish, especially raw ones. Until well into the twentieth century, most Europeans ate only cooked carrots, primarily in stews and soups. In the Middle East, people also used them as a component of cooked dishes, but sometimes added grated or minced raw carrots as a minor ingredient to various salads. It was in northwestern Africa that carrots, both cooked and raw, became the featured component of salads — typically an accompaniment to couscous or part of an assortment of salads.

Moroccans brought carrot salads to Israel in the 1940s, and they quickly became ubiquitous. These salads are a traditional Rosh Hashanah dish in Israel, a symbol of a sweet and fruitful year to come. At many Israeli restaurants, cooked carrot salad automatically appears on the table with the bread, pickles, and hummus. The carrots are usually flavored with charmoula, a characteristic Moroccan marinade of oil, lemon juice, garlic, cumin, and salt. Most cooks add heat with chilies, sometimes in dangerous proportions. I have tasted some that left me gasping and other that proved a lively appetizer, so adjust the amount of chilies to your own preference and that of your guests. For fancy presentation, Israelis serve raw carrot salad, commonly called gezer chai (“live carrots”), in quartered avocados or on a bed of lettuce leaves, garnished with a sprig of mint.

Yield: Makes 5 to 6 servings

Ingredients

1 pound carrots, coarsely grated (about 4 cups)
1/4 cup vegetable oil or extra-virgin olive oil
3 to 4 tablespoons fresh lemon juice
1/4 cup chopped fresh cilantro or parsley
2 to 4 cloves garlic, mashed or minced
1 teaspoon ground cumin or 1/2 teaspoon ground cumin and 1/4 teaspoon ground cinnamon
1 teaspoon sweet paprika
Pinch of salt
About 1/2 teaspoon harissa (Northwest African chili paste), or 1 tablespoon minced green chilies, or 1/4 to 1/2 teaspoon cayenne (optional)

Preparation

In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature.

(Source: epicurious.com)

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3 years ago
Raw Cinnamon Delight Hemp Spread

From Kristen Suzanne.

I love hemp foods. Hemp’s amino acid profile dominates with the 8 essential amino acids (10 if you’re elderly or a baby), making it a vegetarian source of “complete” protein! Manitoba Harvest is my favorite source for hemp foods. I use their hemp seeds, butter, protein powder and oil to make delicious raw vegan recipes all the time… including this one. Here’s an easy, delicious and nutritious spread for you and your family (especially kids!). I love serving it with sliced apples. Yum!

CINNAMON DELIGHT HEMP SPREAD

By Kristen Suzanne of KristensRaw.com
Yield 1/2 cup


1/2 cup
raw hemp seed butter
2 teaspoons raw agave nectar

1/2 teaspoon cinnamon

pinch nutmeg

pinch Himalayan crystal salt


Stir all of the ingredients together in a bowl.

(Source: kristensraw.blogspot.com)

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Raw Banana Cream Pie

By Elaina Love, via the Raw Divas. No crust recipe given — use your favorite, I guess. Also little to no information given about the Irish moss, so you might want to consult some other recipes for advice on working with it. The instructions in this recipe sound pretty quick & dirty to me; I’ve heard other raw chefs go into much more detail about how to use it to get good results.

Banana Cream Pie

Ingredients:

  • 3/4 cup coconut oil
  • 1/4 cup packed Irish moss
  • 1 cup water
  • 2 1/2 cup coconut meat
  • 1 cup agave or honey
  • 3 Tbs lecithin
  • 9 oz bananas (2.5-3)
  • 1/2 tsp nutmeg
  • 1 1/2 tsp cinnamon
  • 2 tsp vanilla
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • 2 Tbs lemon juice
  • 2 tsp psyllium husk powder
Method:

Step 1:

Blend Irish moss and water until creamy

Step 2:

Blend the rest  until creamy and pour into pie crust

Step 3:
Top with Coconut Whipped cream and sliced bananas coated in lemon juice

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3 years ago
Raw Sweet Potato Bread

We don’t have sweet potatoes on hand, but we do have butternuts coming out our ears. I bet this would work pretty well with butternut. And we don’t have a high-speed blender, but I could pre-grate the squash before using the regular blender… Hm.

From Raw Food Passion.

Sweet Potato Bread Recipe:

2 sweet potatoes
1 cup of flax seeds
1/4 cup of honey
1 tbsp cinnamon
1 dash of sea salt to taste 


Directions: Combine all of the ingredients into a vitamixer and blend until smooth and well combined. Spread the mixture onto a dehydrator tray and set the temperature at 115 degrees. Leave it in the dehydrator for 15 hours and then break them apart and eat them with a favorite dish!

(Source: http)

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3 years ago
efccooking:

Cashew Oat Milk with Cinnamon and Agave

Originally from Joy the Baker.

Cashew Oat Milk with cinnamon and agave
Makes just under one quart of milk
1 1/2 cups raw cashews
3 cups of water for soaking
1/2 cup old-fashioned oats, ground to a powder
2 cinnamon sticks ground to a powder or 1 1/2 teaspoons ground cinnamon
3 cups filtered water
2 tablespoons agave
Place raw cashews in a clean bowl and top  with 3 cups of water.  Cover with plastic wrap and let sit overnight, or  for 8 to 12 hours.  Once soaked, place the cashews in a fine mesh  strainer and run the softened cashews under cool water until clean and  the water runs clear.  Set aside.
In a spice blender (mine is a clean coffee  grinder), grind cinnamon sticks, one at a time, to a fine powder.  Place  in a small bowl and set aside.  If you don’t have a spice grinder,  measure 1 1/2 teaspoons ground cinnamon into a small bowl and set aside.
Grind oats in two batches in the spice  grinder until oats turn into a fine powder.  Pour into the same bowl as  the ground cinnamon.  If you don’t have a spice grinder, you can also  grind oats in the blender.
Combine oats, cinnamon, cashews, filtered  water, and agave in the bowl of a blender.  Cover tightly and blend on  low speed, increasing to high speed, until smooth.
Place a fine mesh strainer over a large  bowl.  Pour half of the cashew mixture into the fine mesh strainer.   With a spatula, work the liquid through the strainer.  The harder you  press the cashew and oat mixture, the more liquid you’ll release, and  the more cashew and oat bits you’ll get in your milk.  I happen to like  this milk to be thick and slightly chunky.  Continue to strain the milk  until all of the liquid has passed through the strainer.  Place cashew  and oat meat mixture in a bowl and set aside.
If you’d like a smoother milk, feel free to pass it through the strainer once more.
Store in an airtight container (I used an old one-quart milk jar) and place in the fridge.  Shake well before enjoying.
Milk lasts, in the refrigerator, for up to 4 days.

efccooking:

Cashew Oat Milk with Cinnamon and Agave

Originally from Joy the Baker.

Cashew Oat Milk with cinnamon and agave

Makes just under one quart of milk

1 1/2 cups raw cashews

3 cups of water for soaking

1/2 cup old-fashioned oats, ground to a powder

2 cinnamon sticks ground to a powder or 1 1/2 teaspoons ground cinnamon

3 cups filtered water

2 tablespoons agave

Place raw cashews in a clean bowl and top with 3 cups of water.  Cover with plastic wrap and let sit overnight, or for 8 to 12 hours.  Once soaked, place the cashews in a fine mesh strainer and run the softened cashews under cool water until clean and the water runs clear.  Set aside.

In a spice blender (mine is a clean coffee grinder), grind cinnamon sticks, one at a time, to a fine powder.  Place in a small bowl and set aside.  If you don’t have a spice grinder, measure 1 1/2 teaspoons ground cinnamon into a small bowl and set aside.

Grind oats in two batches in the spice grinder until oats turn into a fine powder.  Pour into the same bowl as the ground cinnamon.  If you don’t have a spice grinder, you can also grind oats in the blender.

Combine oats, cinnamon, cashews, filtered water, and agave in the bowl of a blender.  Cover tightly and blend on low speed, increasing to high speed, until smooth.

Place a fine mesh strainer over a large bowl.  Pour half of the cashew mixture into the fine mesh strainer.  With a spatula, work the liquid through the strainer.  The harder you press the cashew and oat mixture, the more liquid you’ll release, and the more cashew and oat bits you’ll get in your milk.  I happen to like this milk to be thick and slightly chunky.  Continue to strain the milk until all of the liquid has passed through the strainer.  Place cashew and oat meat mixture in a bowl and set aside.

If you’d like a smoother milk, feel free to pass it through the strainer once more.

Store in an airtight container (I used an old one-quart milk jar) and place in the fridge.  Shake well before enjoying.

Milk lasts, in the refrigerator, for up to 4 days.

Cite Arrow via veganfeast
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3 years ago
Quinoa-Almond Granola

I bet this could be rawified very easily. Rolled raw oats instead of quick-cooking, dehydrator instead of oven… worth a try.

Quinoa is extremely bitter if it’s not rinsed, so if you’ve got time it would be good to rinse and then dehydrate the quinoa before using.

alittlecooked:

From Leaves of Wheatgrass (a name that just makes me crack up every time I look at it).

A little of this, a little of that: oats, quinoa, wheat germ, banana, walnut butter, almonds, cinnamon, and just a touch of agave — all the good, beige stuff I could find.

After it baked up all nice and toasty, I tossed in some raisins and tried to let it cool before I ate it all. I was only moderately successful.

Quinoa-Almond Granola

  • 1 large ripe banana
  • 2 tablespoons nut butter
  • 1/4 teaspoon almond extract
  • 2 teaspoons agave (or more to taste; I don’t like mine very sweet)
  • 1 1/2 cups quick cooking oats
  • 1/4 cup raw quinoa
  • 1/4 cup wheat germ
  • 1 tablespoons ground flax
  • 3/4 cup sliced almonds
  • 1 teaspoon cinnamon
  • 1/8 teaspoon cardamom
  • 1/2 cup raisins

Preheat oven to 300F.

Mash the banana in a large bowl with a fork. Add the rest of the wet ingredients, and stir to combine.

Add all the dry ingredients, except for the raisins, into the wet mixture.  Stir it all together and spread onto a parchment-lined baking sheet. Try to break up any huge clumps that might otherwise stay mushy inside.  I try to keep most of them because I like clumps.

Bake for approximately 1 hour, stiring every 10 minutes, until the granola is starting to crisp up and the nuts are getting toasty.  It will burn easily, so keep a close eye on it. It will get crunchier as it cools, so it’s okay if it’s still a little soft when it comes out of the oven.

After removing the granola from the oven, stir in the raisins.  Allow to cool completely on the pan before transferring to an air-tight container.  I store mine in the fridge.

Lately, I’ve been blending up frozen bananas with unsweetened soy yogurt (my ratio is one banana to one cup of yogurt), and it’s delicious.  Add a handful or two of homemade granola, and you’re totally in business. Bonus points if you fill your bowl so full that it almost overflows when you stick a spoon in it.
Cite Arrow via alittlecooked
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3 years ago
Raw Vanilla Chai Coconut Macaroons

I was telling my husband that the dangerous thing about looking at recipes on Gone Raw is the little “you might also like” sidebar on the right. “What?” he said, “you mean like this here, where it says ‘Vanilla Chai Coconut Macaroons’? Ooh, that sounds good. Look at that one.” Thanks for demonstrating my point, sweetie. *grin*

If you don’t dehydrate these, they should probably be stored in the refrigerator.

From Barefoot and Frolicking via Gone Raw.

 

Vanilla Chai Coconut Macaroons
Servings:  12-14 small macaroons

This recipe is by far, my favorite raw macaroon recipe ever; not too chewy, not too sweet, and just the right texture. The combination of coconut with maple syrup and vanilla chai spice will satisfy any sweet tooth, and gives the classic macaroon a sassy raw vegan twist.

Ingredients: 

1 cup cashews
1 cup + 1/4 cup shredded, unsweetened coconut
4 tbsp maple syrup
2 tsp lucuma powder
3 tbsp melted coconut oil
1 tsp vanilla chai spice sugar*
pinch of salt

(for the vanilla chai spice sugar, combine the following ingredients in a coffee grinder, then combine with your favorite dry sweetener (sucanat or raw cane sugar. You can also omit the sweetener, and just use the spice directly in the recipe):

½ inch vanilla bean, pod and seeds
6 -8 cardamom pods, seeds only, hull removed
2 points of star anise, pod and seeds
¼ tsp ground cinnamon
¼ teaspoon ground ginger
1/8 tsp ground cloves, or 2 whole
12 coriander seeds
4 allspice berries
2 white peppercorns
few grinds of nutmeg

Preparation: 

Process all ingredients except for the 1/4 shredded coconut together in a food processor. Chill mixture in fridge for at least an hour. Add in the 1/4 cup shredded coconut. Using an ice cream scoop, press mixture to make circular macaroon shape. Sprinkle extra vanilla chai spice sugar on top of each macaroon. Dehydrate for 4 - 5 hours or until macaroons are molded and ‘dry’ (check in on them periodically to make sure they haven’t dried out ‘too much’. Less dehydration time will yield a softer, moister ‘cookie’). Amazing!

For more delicious and fun raw vegan recipes, please visit my blog, “barefoot and frolicking: a space for musing on living, raw foods, and vegan cuisine”: http://barefootandfrolicking.blogspot.com

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Raw Moroccan Butternut Squash Parcels

From Gone Raw.

A great lunch snack with the taste of Morocco but even better as a dinner dish to be eaten with friends.

Ingredients: 

1 cup Butternut Squash, Grated
2 Zucchini
1 cup Pine Kernels
4 Dried Apricots, Soaked till soft
1 tablespoon Agave Nectar or Honey
1 pinch Garlic Powder
1 pinch Onion Powder
1 pinch Paprika
1 pinch Cinnamon
1 pinch Cumin Powder
1 pinch Turmeric
1 pinch Salt
1 pinch Pepper

Preparation: 
  • Grate one Zucchini and the Butternut Squash into a bowl.
  • Ground ½ of the Pine Kernels and add to the mix along with the un-ground ones.
  • Chop the soft Apricots into small chunks and add to the mixture.
  • Add the Agave Nectar or Honey and mix in well.
  • Now in another bowl mix all the spices together (this is so we don’t end up with the spices not getting evenly mixed in) and then mix into your main mixture and set aside while you do the next stage.
  • With a vegetable peeler, peel thin slices length ways down the Zucchini. With these slices lay one on top of the other to form a cross.
  • Place a heaped tablespoon of the Moroccan Butternut Squash mix in the middle and then bring the ends of the Zucchinis up to cross over the top to seal the parcel.
  • Now these can be eaten like this but for best results place in the dehydrator for 4 ½ hours to firm up.

Serve with a nice fresh green salad.

(Source: goneraw.com)

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