Raw Sweet Potato and Greens Slaw
From Diet Dessert & Dogs.
Raw Sweet Potato and Greens Slaw (suitable for ACD all stages)
liberally adapted from VegKitchen
The minute I saw the recipe for Raw Sweet Potato and Cabbage Salad on Nava Atlas’s VegKitchen, I knew I had to try it. Grated raw sweet potato is perfect alongside these hearty shredded greens. I recombined Nava’s original ingredients in the blender for a creamy version of her dressing.
1/2 large sweet potato, peeled and grated
2 cups (480 ml) very thinly sliced dark leafy greens (I used a mix of chard and kale)
2 green onions, thinly sliced
1/2 cup (120 ml) fresh cilantro
heaping 1/4 cup (70 ml) raw cashews
1 Tbsp (15 ml) extra virgin olive oil or avocado oil, preferably organic
2 tsp (10 ml) Nutra-Vege Omega 3 oil (or use more olive/avocado oil)
juice of one large lime, or more, to your taste
20 drops plain stevia liquid (or 2 tsp/10 ml agave nectar)
fine sea salt, to taste
1/2-1 tsp (2.5-5 ml) dried chili flakes, to your taste
Place the sweet potato, greens and green onion in a salad bowl and toss to distribute evenly. Set aside.
In a blender, combine the remaining ingredients. Blend until smooth (you may need to add 1-2 Tbsp/15-30 ml water to achieve a pourable consistency).
Pour the dressing over the salad in the bowl and toss to coat well. Allow to sit for 20-30 minutes to allow the greens to soften a bit and for the flavors to blend. Makes 4-6 servings. Keep, covered in the refrigerator, up to 2 days.
Lemon-Macerated Okra and Olives
Kalamata olives are not strictly raw, but awfully tasty.
From Cooking Light.
Lemon-Macerated Okra and Olives
Try these zesty tidbits in place of peanuts or pretzels at your next party. Or combine with bread, cheese, artichokes, and cold shrimp for an antipasto platter.
- YIELD: 14 servings (serving size: 1/4 cup)
- 3 cups small okra pods
- 1/2 cup kalamata olives
- 1 tablespoon lemon rind
- 1/4 cup fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper
- 2 garlic cloves, thinly sliced
- 2 bay leaves
- 2 thyme sprigs
Combine all ingredients in a large zip-top plastic bag, and seal. Marinate in refrigerator 48 to 72 hours, turning bag occasionally. Strain the okra mixture through a sieve over a bowl, discarding marinade.
Raw Sesame Noodles
From Gone Raw.
This recipe is adapted from a cooked version of Sesame Noodles that I used to enjoy frequently. I used to serve as a chilled dish in the summer but this version can be dehydrated to warm it up for the wintertime too. Its pretty quick to whip together for a quick dinner, just my style :-)Ingredients:
½ cup tahini/sesame pastePreparation:
.125 cup shoyu/tamari
.33 cup water
2 tablespoon fresh ginger or 3/4 TBSP powered, pressed or minced
1 clove garlic
2 tablespoon ume vinegar or apple cider vinegar
1 tablespoon olive oil
2 teaspoon agave nectar or honey
½ teaspoon red pepper flakes or pinch of cayenne powder, (optional)
4 scallions, sliced thin
1 teaspoon sesame seeds
1 winter squash or zucchini (for noodles)
Make noodles with the winter squash, zucchini or other hard vegetable using a saladacco or spirooli. Mix the rest of the ingredients in a bowl except the sesame seeds and a few of the scallion slices. Mix noodles with the sauce. Place on a serving plate and garnish with sesame seeds and the scallion slices that you set aside. Eat right away or dehydrate 30-60 minutes (enough to warm it up).
Raw Muhammara (Roasted Red Pepper and Walnut Spread)
From Choosing Raw.
We all expect hummus and baba ghanoush when we eat Middle Eastern. But one of my very favorite Middle Eastern spread/dips is a dish called muhummara, which is a dip made from roasted red peppers and walnuts. It’s spicy, tart (there’s typically lemon juice in it), and absolutely delicious. The dish is Syrian in origin, but it’s often on the menu of Middle Eastern restaurants of all varieties—especially Turkish restaurants. No matter where you’re lucky enough to find the stuff, order it: you won’t be sorry.
Typically, one makes muhammara by roasting red peppers and blending them with walnuts (which may also be roasted). For a long time now, I’ve wanted to make a raw version, and this week seemed like as good a time as any. I didn’t want to use raw red peppers, because I knew they wouldn’t have the deep, sweet taste of roasted ones. Instead, I dehydrated some bell peppers for four hours with olive oil, salt, and pepper, and then processed them with raw, soaked walnuts. The result was, I must say, a whole lot like the original: smoky, sweet, and a little spicy. You can adjust heat by adding red pepper flakes at your discretion, and you can certainly amp up the garlic if you like!
Raw Muhammara (makes 1 1/2 cups)
1 cup walnuts, soaked 8 hrs
2 red bell peppers, quartered or cut into thick wedges
4 sundried tomatoes (optional)
1/2 clove garlic, minced
Juice of one freshly squeezed lemon
1/4 tsp cumin
Red pepper flakes
1) Rub peppers in olive oil. Place them on a Teflex-lined dehydrator sheet and sprinkle with salt and pepper. Dehydrate at about 115 degrees for 3-4 hours, or till reduced and soft.
2) Drain walnuts and place in the bowl of a food processor. Process till very crumbly.
3) Add red peppers, tomatoes (if using), lemon juice, and cumin in the food processor, and process till very smooth. If you need to, add a touch of water. Check mixture for seasoning and then season well with salt and pepper flakes. Serve!
I enjoyed mine stuffed into romaine leaves and served up with salad: fresh, tasty, and just my kind of lunch.
Peanut Butter/Sesame Noodle Salad
I think this would be good done with kelp noodles or vegetable noodles. Substitute almond butter if you don’t eat peanuts.
From No Face Plate.Peanut Butter/Sesame
makes 3-4 servings
1/2 cup creamy peanut butter
1/2 cup warm water
1/4 cup soy sauce
1 tablespoon minced ginger
4 garlic cloves
1 tablespoon agave nectar
Dash rice vinegar
8 ozs Udon or Soba noodles, prepared al dente[kelp noodles or vegetables noodles of your choice]
1 cup sliced fresh veggies - I used a small roma tomato and 1/3 of an english cuke
Small handful sprouts
1 tablespoon each black and white sesame seeds, to top
Thin sliced red onion, to top
Crushed red pepper to top - if you like the spicy.
Prepare your noodles according to package directions, rinse with cold water, and set in the fridge or freezer to chill.
Puree all the sauce ingredients in your blender for a minute or two, till totally uniform.
Toss your sliced veggies and sprouts with your noodles, add sauce, and wrastle that dressing into every nook and cranny. I admit - I gave up on my tongs and used my paws. It’s a heavy salad.
Put a handful onto a small plate, top with sesame seeds, thinly sliced onion, and crushed pepper.
Mess O’ Greens (Raw Marinated Collard Greens)
From the Daily Raw Cafe.
Although, I’m originally from the Midwest, raised in the West and long to live in the East, I grew up on this Southern dish. Imagine my mom’s surprise when I told her she doesn’t have to cook collard greens to enjoy them. Who knew?Marinated Collard Greens
¼ cup apple cider vinegar¼ cup chopped sun-dried tomatoes ¼ cup chopped scallions, white parts only
1 garlic clove, minced
1 teaspoon red pepper flakes
2 teaspoon sea salt, divided
½ teaspoon black pepper
1 bunch collard greens, washed
1/8 cup olive oil
1 In a large bowl, combine apple cider vinegar, sun-dried tomatoes, scallions, garlic, red pepper flakes, 1 teaspoon sea salt and pepper. Set aside.
2 Take several collard leaves and roll into a cylinder the shape of a fat cigar.
3 Using a knife, cut the through the collard cylinder, making strips. Repeat
steps two and three until you have cut all the collard leaves.
4 Place strips in a large bowl. Pour olive oil on collard strips and sprinkle the remaining 1 teaspoon of salt. Massage the oil and salt into the strips until all are well coated.
5 Transfer the collard strips to the bowl with the apple cider vinegar marinade. Let marinate in the refrigerator for at least 4 hours, but overnight is best.
Note: The raw collard greens won’t get as soft as its cooked counterpart. That’s a good thing, cooking your greens gets rid of all the water and nutrients that they provide.
Pot likker is the broth that is left in the pot after boiling greens. For this raw food recipe, the pot likker is the marinade. ;)
Raw Spicy Thai Basil Fried Rice
Unfried unrice, of course. I think the suggestion to omit the agave is a good one — I know that the parsnip-pine nut whip that I’ve become so fond of is plenty sweet, even with lemon juice and no sweetener added.
By Chef Landria at the Gone Raw forums.
Who doesn’t love Thai food? It’s exotic, flavorful and it’s very savory. The balance of acid, pungent, sour, sweet and bitter all together makes this dish delicious. I’ve eaten the cooked version of Spicy Thai Basil Fried Rice many times and I never forget flavors I love. I’ve figured out a good recipe for raw rice and incorporated that technique in this fried rice recipe.
There are four parts in this dish. The rice mixture, mushroom marinade, spicy thai sauce and the assembly. I am breaking down the recipe in parts to make it easier to follow. This will make two servings.Preparation:
Part 1: Rice Mixture
2 Parsnips, peeled,
2 tbsp pine nuts,
1/8 tsp salt,
half small lemon,
1 tsp agave nectar
Place all ingredients in a food processor and process until parsnips are rice grain size. Set aside in a bowl. Make sure this bowl is big enough to mix the rest of the ingredients.
Part 2: Mushroom Marinade
6 pieces of Shitake Mushrooms,
1 tbsp of Nama Shoyu,
1 tbsp of sesame oil,
1 tsp of minced ginger,
1/2 tsp salt,
half small lemon,
1 tsp agave nectar
Cut up Shitake Mushrooms into about 1/4 inch. Remove the stem of the mushroom before chopping. Place mushroom in a squared or bowl. Add all the ingredients and mix well. Make sure the mushroom is covered with the marinade very well. The mushroom will soften up and look like cooked mushrooms.
Part 3: Spicy Thai Sauce
1/2 cup sun dried tomatoes (soaked for about 2-3 hours),
1 medium jalapeno pepper (if you don’t like it too spicy – use only half),
5 leaves of basil leaves,
1 tsp chili pepper flakes,
1 clove of minced garlic,
1 tbsp of cilantro,
1 tsp sesame oil,
1-2 chopped green onions,
1 tsp curry powder,
1 tsp tumeric,
1/2 tsp white pepper,
half small lemon,
1 tsp agave nectar,
1 tbsp nama shoyu,
2 tbsp saffron liquid (soak saffron for 30 mins until liquid turns orange color), then strain and keep liquid,
1 tsp minced lemon grass
Mix everything in blender and keep aside for assembly.
Part 4: Assembly
Ingredients (to your desired amount)
thawed frozen peas or fresh peas,
green onions (sliced diagonally),
green beans (sliced diagonally),
tomatoes (chopped in big pieces).
The most important ingredients is a lot of loving feeling while making the dish.
In your rice bowl, mix in the spicy thai sauce and mix thoroughly. Let it stand for about 15 minutes. After letting the rice stand, add in the mushroom marinade. Mix thoroughly. Add all the rest of the assembly ingredients and mix. Serve with slices of cucumber and tomato to balance out the spicy flavor. Top fried rice with more cilantro or chopped basil. Enjoy!
And from the comments:
- I just made this tonight. It was a little too sweet for me, but i’ll give it another shot since the flavors and texture were both nice. I think i’ll leave out the Agave alltogether next time - the parsnips are sweet enough on their own. Overall, i thought this was a nice recipe - and very nice looking! I made the rice and the sauce and left out the mushroom mix. I think next time i’ll make it with the mushroom mix but maybe using green beans instead of mushrooms. I mixed my rice with scallions, bean sprouts, cilantro, cherry tomatoes… oh, and i added Mint leaves to the sauce since that’s a huge part of Thai cuisine. I’m glad i added the bean sprouts because they broke up the sweetness of the dish. It was still spicy, but the sweet did come through… I had never had parsnips before - they taste just like carrots but they’re not orange!
I made this. Didn’t have sesame oil (so I used olive) and substituted lime for lemon. Didn’t have the ginger or agave (used raw honey), and I left the sun dried tomatoes out (by accident). My parsnips got over-processed and this STILL was killer and very good!! If I can do it, anyone can!
Raw “Crazy Bread” Crackers
The recipe collection over at Gone Raw is dangerous — you start out looking at one, then click just one or two of the “related recipes” links, and *boom!* what do you mean it’s an hour later?
This is adapted from a recipe that was originally posted by Sweetlips on Raw Food Talk, and then adapted by Rawkinlocs. They are rumoured to taste like a certain pizza chain’s Crazy Bread. I don’t know about that, but they sure are tasty!
Apparently, you should not use green peppers for these crackers. I usually use half red pepper, and half yellow, which gives the crackers a lovely flavor and color.Ingredients:
½ cup cashews (or pine nuts)Preparation:
1 whole bell pepper
¼ cup sundried tomatoes
1 tablespoon nutritional yeast
1 slice jalapeno (or 1/4 tsp of hot pepper flakes)
¼ teaspoon paprika
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon sea salt
juice from half a lemon
Blend all the ingredients until smooth.
Pour onto a Teflex sheet and use a spatula to score into squares. Dehydrate at 115 overnight, or at least 8 hours. Then flip over onto the mesh sheet, and dehydrate until the crackers are crispy, approx. another 6-8 hours.
If you like, you can sprinkle a little more sea salt on the top of the crackers.
Based on Random Daze theme by Polaraul