3 years ago
Raw Brown ‘Rice’ Autumn Salad with Smokey Pumpkin Sauce

Here’s a recipe using the previous Smokey Pumpkin Garlic Dip. Also from Addicted to Veggies, of course.

Brown ‘Rice’ Autumn Salad with Smokey Pumpkin Sauce

Makes 2 to 3 meal sized servings or 5 to 6 “side dish” servings

Step 1. Brown ‘Rice’ Autumn Salad:

Make a HALF batch of Brown ‘Rice' - for the Brown 'Rice' in this Salad I chose to chop the Oat Groats a little bit smaller than normal and it seemed to work really well.

Combine the following into a mixing bowl:

Brown “Rice”
1 & 1/2 c Apple - chopped (roughly 1 medium Apple)
3/4 c sweet grape Tomatoes sliced in half
3/4 c Red Bell Pepper - chopped
3/4 c Green Onion

Mix together evenly!

Step 2. Smokey Pumpkin Sauce:

6 Tbsp Smokey Pumpkin Garlic Dip
1/4 c Water
Sea Salt and Pepper to Taste

In a small mixing bowl whisk together the above ingredients. Proceed to either pour on top of your Brown “Rice” Autumn salad, or mix into the salad.

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3 years ago
Raw Savory Sunflower Seed Dressing

From Choosing Raw.

As you all know, I’m fanatical about raw dressings. Salad and raw veggies are at the base of any semi-raw diet, and they’re a lot tastier and more fun when they’re slathered in dressings that are delicious. I have so many I love (my soon to be updated recipe tab lists just a few), and they all add different character to my nutrient dense salads, my raw collard wraps, and my veggie dipping plates. They range from the rich (raw caesar) to the light (zucchini dressing). This one is a perfect in-between: the sunflower seeds add creaminess, but it’s not overly thick, and the flavors are light and bright from lemon and fresh herbs. Enjoy it on any salad, or as a tangy and refreshing vegetable dip.

IMG_4815 (500x333)

Savory Sunflower Seed Dressing with Herbs (Raw, Vegan, can be gluten or soy free depending on whether you use nama shoyu or tamari)

Makes 1 1/2 cups

1/2 cup hulled sunflower seeds
1 cup water
3 tbsp fresh lemon juice
1 tbsp Bragg’s, nama shoyu, or tamari
1 tbsp dried parsley
1 tsp dried dill OR basil
1 tsp dried oregano
1 tsp agave nectar
1/2 tsp minced garlic

Put all ingredients in a high speed blender, and blend till creamy and smooth.

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3 years ago
Creamy Leek and Cucumber Soup

See the previous recipe for the "caramelized" leeks.

Addicted to Veggies, again.

Creamy Leek and Cucumber Soup

Dearsweetbabyjesus this soup is SO good. It’s definitely a favorite of last week’s meals. And it’s fairly simple too! This recipe makes roughly 2 small bowls or 1 large bowl of Soup.

1/2c Chopped Leeks
1/2 c Cucumber (seeds removed)
1 medium Avocado
1/4 c Cashews (soaked 2 hours)
3 pinches Lemon Pepper
3 pinches Garlic Granules (can also use fresh garlic if you prefer)
2 pinches Celery Seed ground
1/2 tsp Dill weed
2 tsp Onion powder
1 Tbsp Nutritional Yeast
1 c Water
Sea Salt to taste

In food processor puree the above ingredients very well – for roughly 5 minutes, stopping to scrape down the side of processor once or twice as you go.

Top the Soup with ‘Caramelized’ Leeks and a dash of Cayenne.

(Source: addictedtoveggies.com)

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Sweet Dill Mustard Sauce

Canola oil? Ugh. I’d stick to the olive oil. And dried chives are fairly flavorless, IMO — if fresh ones aren’t feasible, I might try a smaller quantity of minced scallion or shallot, instead. Not quite the same, but in the neighborhood.

From Addicted to Veggies.

Sweet Dill Mustard Sauce

1/2 c Extra Virgin Olive Oil (can use Canola or Safflower too)
4 heaping tbsp Dijon Mustard (mine consisted of only: Apple Cider Vinegar/Mustard Seed/Sea Salt)
2 to 3 heaping tbsp Medjool date paste (or liquid sweetener of your choice, to taste)
3 heaping tsp dried Dill Weed
2 pinches Lemon Pepper
2 pinches dried Chives
1 pinch Turmeric
1/2 c Water
Sea Salt to taste

Combine the above ingredients in a bowl and whisk very-very well. You can also opt to mix the ingredients in your food processor or high powered blender if you’d like. Store in an air tight container in the frige.


Seen here with thinly slice Pear and Aged Monsterella Parm Cheeze

Enjoy this sauce with fresh sliced Apple, Pear, Cucumber. Fresh Asparagus, and just about anything else you can think of.

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3 years ago
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)

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3 years ago
Arugula Salad with Fresh Blueberries, Dried Cranberries and Orange Dressing

I’m not fond of sage, so I’d probably replace it with some other herb. Looking at The Flavor Bible, some possibilities are basil, cilantro, dill, fennel (fresh, I assume they mean), mint, parsley, or watercress.

From Raw Epicurean.

Arugula and Sage with Fresh Blueberries, Dried Cranberries and Orange Dressing

Thought I’m currently totally into arugula, pretty much any type of green will taste great with the other ingredients in this recipe.

Arugula, I used 1 package of pre-washed baby arugula
1/4 cup fresh sage, thinly sliced/chiffonade *
2-3 thinly sliced red onion rings, cut in half and separated
1 package [4.4 oz] fresh blueberries
1/3 cup dried cranberries
sunflower seeds and orange zest, optional

In a large bowl add arugula, sage, red onion, blueberries, and dried cranberries. Add about 1/4 cup orange dressing and toss to coat. Divide salad between 4 salad plates or bowls. Top the salad with a sprinkle of sunflower seeds and some orange zest.

Serves 4

Orange Dressing

This sweet and tangy dressing is great over greens, grilled vegetables or a grain-based salad.

1 tablespoon orange peel zest
1/3 cup fresh squeezed orange juice
1/4 cup fresh squeezed lemon juice
1 tablespoon thinly sliced fresh sage
1 teaspoon agave, or preferred sweetener, optional
1/2 teaspoon paprika
1/4 teaspoon each sea salt and fresh ground white pepper, or to taste
1/2 cup extra virgin olive oil

Add all ingredient, except the olive oil, in a small bowl. Whisk together. Then gradually whisk in the olive oil until the mixture has thickened. Use as much as needed to dress a salad or vegetables. Refrigerate the rest in an airtight container up to one week. Bring the dressing to room temperature and whisk before using.

Yield 2/3 cup

*Chiffonade is a cutting technique that you can use to cut up any flat leafy food, herbs like basil, or leafy greens like spinach.

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3 years ago
Sunflower Seed Uncheese with Spring Onions

From Gone Raw, by the Purely Raw folks.

The easiest, creamiest and tastiest cheese ever! Just takes a few minutes to make. Our 2nd best seller on PurelyRaw.com.

Servings makes 1 kilo (aprox) Ingredients: 

2 cup sunflower seeds, washed and soaked
1 cup pine nuts
2 lemons, juiced, all lemons are different alter to your own taste
.33 cup raw olive oil
1 bunch of spring onions (aka green onions)
½ tablespoon raw salt

Preparation: 

Nut Free Option: Use 3 cups of Sunflower Seeds and no Pine Nuts.

Pre Prep: Wash/rinse the Sunflower Seeds very well and then soak in good water for at least 4 hours, 6 is better. Rinse and shake dry in your strianer or allow to air dry for a while.

In your food processor process the dry ingredients (sunflower seeds, salt and pine nuts) until a fine meal.

Then add the lemon juice and olive oil. Process again until smooth, Scrape off sides as needed. Get it so it is rolling as it moves around your processor.

Process until smooth yet very thick. Dont be scared to let it go for ages, the longer it goes the creamier it is. Then at the end add the Spring Onions and process slightly to break them into the cheese.

Allow to stand for 30 mintues. If you taste it while it is being made or right after, expect the lemon to stand out. It dies down after it has sat for a while.

You can shape into cubes or balls and dehydrate for a while to get a firmer cheese for cheese salad, feta etc.

And click through for some suggestions and variations from the comments:

Read More

(Source: goneraw.com)

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3 years ago
Raw Vegan Holiday Mushroom Loaf

Thanksgiving is next week (yikes!) and I have a hunch I need to be a bit more organized this year than in the past — can’t just toss a Field Roast in the oven and throw together a roux-based mushroom gravy to go with the butter-laden mashed potatoes, y’know? (Although one of my family’s traditional recipes is actually 100% raw vegan and really good. I’ll pull that out of the recipe file and post it.)

This mushroom loaf from Addicted to Veggies sounds tasty.

If you’re looking for a non-tofu veggie substitute for your Holiday “meat” then I beg you to try this! The great thing about this recipe is that it can totally be done without any fancy kitchen tools - all you need is a little patience, a good sharp knife, and a hungry tummy (and maybe a couple more things noted in the recipe).

Please be sure to see the end of the recipe for notes on how to heat the Mushroom Loaf in your oven if you don’t have a dehydrator.

Raw Vegan Holiday Mushroom Loaf

Step 1. Prep before hand:
1 c ground/smashed Macadamia nuts
I chose to grind my nuts in a food processor —-
To smash your Mac nuts: place nuts in zip-lock baggy and pound with a flat heavy object.
-

Step 2. Seasoning your Mac nuts:
1/2 tsp dried Thyme
1/4 tsp dried/ground Rosemary
1/2 tsp dried Dillweed
1 tsp Onion powder
1/2 tsp Lemon Pepper
1 tsp dried Parsley
Sea Salt to taste

Add the above ingredients to your ground/smashed Macadamia nuts - proceed to grind/smash again. Remove the contents of your Whitlock baggy, placing them in a mixing bowl and setting them aside. 

-

Step 3. Mushrooms!
2 dozen (24) Crimini Mushrooms - minced very very well (you can either do this by hand, or in a food processor). If you are doing this by hand then you can mince and mash with the flat side of your chopping knife to get a very thorough and fine mince.
2 or 3 Green Onions (scallions) minced very well

Add your Mushrooms and Onions to the bowl containing your seasoned Macadamia nuts. Mix/Mash well )to do this you can use a hand masher or you can pulse with your food processor).

To your mixing bowl add: 
1 Tbsp White Mustard //or// 1 tsp Lemon Juice
1 tsp Minced Garlic //or// Garlic Granules (optional)
1 Tbsp Nutritional Yeast
1/4 c Water (for a Smokey flavor use Lapsag Souchong Tea Water)-

Mash/Pulse-You should now have your Mushroom Loaf mixture, and it should look like this:

Okay - not that exciting…yet…-

Step 4. Final Step! Making your Mushroom Loaf //or// Burgers!
I fist shaped these into little Burgers (using a Biscuit cutter), at about 1/2” thick. 

Dehydrating Method: Dehydrate Burgers 5 to 6 hours, flipping half way though.

-

Oven Method:  Set Oven at Lowest heat, leaving the Oven Door cracked open Place the Burgers on Parchment paper, place Parchment paper onto a Cookie/Cooling rack, and place cooling rack on a pan. Heat Burgers in oven (keeping door cracked open) for 1 to 2 hours.

To make a Mushroom Loaf:
Form into Patties, and flatten them very thin (1/4” or thinner)

Proceed to Dehydrate or Heat in Oven as noted above. When Patties are finished heating remove from Dehydrator/Oven and simply Form into a Loaf. 

(Source: addictedtoveggies.com)

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3 years ago
Raw Borscht

After perusing a few recipes on the internet, I improvised and came up with this one. And I loved it. It’s very sweet, but the sweetness is cut by the addition of apple cider vinegar, the creaminess of avocado, and the citrusy hint of dill. Together with my customary side of a spinach, kale, and avocado salad, it made for a rewarding dinner on an otherwise uneventful night. The recipe:

Raw Borscht (serves 2)

Ingredients:

1 cup beet juice
1 cut carrot juice
½ cup orange juice
¼ tsp salt
1 tsp apple cider vinegar (more to taste)
A sprinkle of pepper
1 small beet, chopped (or half of a large one)
1/3 medium avocado (so ¼ of an extra large one and ½ of a small one)

½ grated carrot
¼ grated beet
¼ chopped avocado
Sprig of dill

Directions:

Blend all of the ingredients together in a Vitamix or powerful blender, stopping to adjust saltiness and sweetness. Pour into two bowls and garnish with the chopped vegetables. (I always find that the addition of chopped veggies can make or break raw soups, which are typically smooth and in need of some texture.)

Before sitting down to eat, something my friend Cassie said about Thursday’s dinner occurred to me: she had noted that the cashew alfredo tasted almost like sour cream. This is a traditional garnish for borscht, and I happened to have some leftover, so I thinned the sauce with lemon juice and scooped a dollop on top of the soup! (Note to fellow food combiners: I find that I can mix very tiny amounts of nuts, like this, with avocado).

Here’s the finished product, in all of its crimson splendor:

soup-close-up

Worth clicking through to the original for her notes about the necessity of a juicer and/or Vitamix/high-powered blender. —Lexi

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