2 years ago
Honey-Mustard Vinaigrette

From Eating Well.

Honey-Mustard Vinaigrette

From EatingWellSummer 2004, The EatingWell Diabetes Cookbook (2005)

Here is a great, all-purpose salad dressing. The pleasing pungency of Dijon mustard makes it a good match for slightly bitter greens, such as escarole, chicory, radicchio or Belgian endive. It also makes an irresistible dipping sauce for crunchy vegetables (especially fennel) and crusty whole-wheat bread.

Ingredients

  • 1 clove garlic, minced
  • 1 tablespoon white-wine vinegar
  • 1 1/2 teaspoons Dijon mustard, (coarse or smooth)
  • 1/2 teaspoon honey
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
  • 1/3 cup extra-virgin olive oil, or canola oil

Preparation

  1. Whisk garlic, vinegar, mustard, honey, salt and pepper in a small bowl. Slowly whisk in oil.
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2 years ago
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

Comments

 

2 years ago
Chia-Sunflower-Pepita-Sesame Endurance Crackers

These could probably be made raw in the dehydrator.

alittlecooked:

From Oh She Glows.

IMG_7224

Endurance Crackers

These Endurance Crackers are extremely light and crispy while providing long-lasting energy. They are also vegan, gluten-free, soy-free, nut-free, sugar-free, and oil-free to boot! Feel free to change up the seasonings and spices as you wish. Nutritional info follows.

Yield: 22 large crackers

Ingredients:

  • 1/2 cup chia seeds*
  • 1/2 cup sunflower seeds
  • 1/2 cup pepita seeds (or pumpkin seeds)
  • 1/2 cup sesame seeds
  • 1 cup water
  • 1 large garlic clove, finely grated
  • 1 tsp grated sweet onion
  • 1/4 tsp kosher salt, or to taste
  • Herbamare & kelp granules, to taste (optional)

1. Preheat the oven to 325F and line a large baking sheet with parchment paper.

2. In a large bowl, mix the seeds together. In a small bowl, mix the water, grated garlic, and grated onion. Whisk well. Pour the water mixture onto the seeds and stir until thick and combined. Season with salt, and optional Herbamare and Kelp granules, to taste. Add spices or fresh herbs if you wish.

3. Spread the mixture onto the prepared baking sheet with the back of a spoon until it’s less than 1/4 inch thick. Not to worry if a couple parts become too thin, you can just patch them up.

4. Bake at 325F for 30 minutes. Remove from oven, slice into crackers, carefully flip onto other side with a spatula. Bake for another 30 minutes, watching closely after about 25 minutes. The bottoms will be lightly golden in colour. Allow to cool completely on the pan. Store in a container or plastic baggy.

Note: See the bottom of this post for where you can purchase chia seeds.

Nutritional Info: (per cracker, makes 22 large crackers): 77 kcals, 6 grams fat, 4 grams carbs, 0 grams sugar, 3 grams fibre, 3 gram protein.

Cite Arrow via alittlecooked
Comments

 

3 years ago
Lemon-Mint Vinaigrette

From Eating Well.

Lemon-Mint Vinaigrette

Summer 2002

The sunny fresh flavors of tart lemon and cool mint combine to make a lively dressing that adds sparkle to salads made with steamed vegetables, potatoes or grains, such as couscous.

Lemon-Mint Vinaigrette Recipe

About 3/4 cup

Active Time: 10 minutes

Total Time: 10 minutes

Ingredients
  • 1/3 cup lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • 1 clove garlic, minced
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup chopped fresh mint
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
Preparation
  1. Whisk lemon juice, mustard, sugar and garlic in a small bowl until blended. Drizzle in oil, whisking until blended. Stir in mint, salt and pepper.
Comments

 

Tomato-Herb Dressing

From Eating Well.

Tomato-Herb Dressing

Summer 2002

Tomato juice replaces much of the oil and helps this French-style dressing coat the salad greens. In addition to crisp lettuce salads, it is delicious with grilled vegetables and bean or pasta salads.

Tomato-Herb Dressing Recipe

About 1 cup

Active Time: 10 minutes

Total Time: 10 minutes

Ingredients
  • 2/3 cup tomato juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons coarse-grained mustard
  • 1 1/2 tablespoons red-wine vinegar
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped fresh chives
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
Preparation
  1. Whisk all ingredients in a small bowl until blended.
Comments

 

3 years ago
Blueberry-Peach Kale Salad with Creamy Cashew Lime Dressing

I like lime-flavored things to have a pronounced lime flavor, so I’d be inclined to zest the lime before juicing it and then try adding the zest to the dressing a pinch at a time. From Swell Vegan.

Blueberry-Peach Kale Salad with Creamy Cashew Lime Dressing
makes 4-6 servings

for the dressing (this will make extra):

1 cup cashews, soaked 6-8 hours and drained
juice of 2 limes
1 clove garlic
1/2-1 hot chili pepper (optional)
1 tablespoon apple cider vinegar
1/4 teaspoon salt
fresh cracked pepper
water as needed to thin

for the salad:

1 bunch green kale, stemmed and chopped into small pieces
2-3 scallions, thinly sliced
1/2 cup or more cashew-lime dressing
1 1/2 cups blueberries
2 ripe peaches, pitted and chopped

To make the dressing: place all ingredients in a blender or food processor and blend until smooth and creamy, adding water as necessary to achieve desired consistency.  Stop and scrape down sides of jar/bowl if needed.

To make the salad: toss the kale and scallions with as much dressing as you need to coat the kale–try starting with 1/2 cup.  This is easiest (though messiest) done with your hands in order to ensure even distribution.  Then add peaches and blueberries (reserving some few berries to decorate the top), and toss again.  Let sit for 10-30 minutes if desired to let the dressing soften the kale.  Serve garnished with extra blueberries.

(Source: swellvegan.com)

Comments

 

3 years ago
Watermelon Gazpacho

I would be inclined to omit the cranberry/raspberry juice, and the comments seem to agree:

This is amazing! I didn’t use the juice - and wouldn’t recommend using it. I think it would take away from the taste of the fruits and veggies. Delish.

Also, different hot sauces will give different results.

From Cooking Light.

Tomatoes are usually the main ingredient in this Spanish-style chilled soup, but this version features fresh seeded watermelon. Watermelon, like tomato, is a great source of the antioxidant lycopene.

Watermelon Gazpacho
  • YIELD: 8 servings (serving size: 3/4 cup)
Ingredients
  • 6 cups cubed seeded watermelon
  • 1 cup coarsely chopped peeled English cucumber
  • 1/2 cup coarsely chopped yellow bell pepper
  • 1/3 cup chopped green onions
  • 3 tablespoons chopped fresh mint
  • 3 tablespoons fresh lime juice
  • 1 tablespoon extravirgin olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon hot sauce
  • 1 garlic clove, minced
  • 1 cup cranberry-raspberry juice
Preparation

Combine first 10 ingredients. Place half of watermelon mixture in a food processor, and pulse 3 or 4 times or until finely chopped. Spoon into a large bowl. Repeat procedure with remaining watermelon mixture. Stir in cranberry-raspberry juice. Chill thoroughly.

(Source: myrecipes.com)

Comments

 

3 years ago
Cashew-Basil Cream Sauce

Serve over zucchini noodles, kelp noodles, or your other raw pasta-alternative of choice. From Dandelion Vegan Blog.




I didn’t measure the sauce when I was making it, but here’s roughly what I put in:

Cashew Basil Cream Sauce:
1 generous cup raw cashews, soaked in water for an hour or so
2 generous Tablespoons pine nuts
2 cloves minced garlic
1/8-1/4 cup nutritional yeast (to taste, I usually go for 1/4 cup)
6-8 drops ume plum vinegar (because it’s quite salty and tangy, I just drizzle a bit in…you’ll have to adjust to your tastes)
1 generous/heaping Tablespoon white miso
2-3 Tablespoons fresh lemon juice ( I usually go for more like 3)
1.5 cups water
Generous 2 cups chopped fresh basil leaves
salt and pepper to taste

Drain the cashews and blend in food processor with the rest of the ingredients, except the basil. Add the water gradually until you get the smoothness and consistency you want, I went for a thick consistency that was still “pourable”.  For a nice smooth consistency, blend it for several minutes. When you’ve achieved the consistency you want, toss in the chopped basil leaves and pulse a few times to blend through.

Toss the cashew/basil cream with some drained noodles that are just on the verge of al dente and gently heat through. Serve right away with lightly steamed green beans, and some pine nuts and basil shreds to garnish. Pretty yummy stuff!

(Source: flyawayvegan.blogspot.com)

Comments

 

3 years ago
Shang Kimchi (Summer, or Raw, Kimchi)

From Cooking Light.

Shang Kimchi (Summer, or Raw, Kimchi)

You can buy kimchi from an Asian market or make your own. Most kimchi is fermented for days or weeks to develop a pungent flavor. Although this recipe skips the fermentation step, it tastes authentic.

Shang Kimchi (Summer, or Raw, Kimchi)
  • YIELD: 4 cups (serving size: 1/4 cup)
Ingredients
  • 14 cups coarsely chopped napa cabbage (about 2 pounds)
  • 3 tablespoons kosher salt
  • 1 tablespoon sesame seeds, toasted
  • 2 1/2 tablespoons sambal oelek or Thai chile paste
  • 2 tablespoons minced fresh garlic
  • 2 teaspoons dark sesame oil
Preparation

Place cabbage and salt in a large bowl, tossing gently to combine. Weigh down cabbage with another bowl. Let stand at room temperature 3 hours, tossing occasionally. Drain and rinse with cold water. Drain and squeeze dry.

Combine cabbage, sesame seeds, and remaining ingredients. Cover and refrigerate at least 4 hours before serving.

(Source: myrecipes.com)

Comments

 

3 years ago
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.

Lemon-Macerated Okra and Olives
  • YIELD: 14 servings (serving size: 1/4 cup)
Ingredients
  • 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
Preparation

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.

(Source: myrecipes.com)

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