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
- 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
Blend Irish moss and water until creamy
Blend the rest until creamy and pour into pie crust
Top with Coconut Whipped cream and sliced bananas coated in lemon juice
Irish Moss hints & tips from the Sunny Raw Kitchen
Ever since my conversation with Gregory, the pastry chef at Cafe Gratitude, I’ve been using his technique with successful results. I know I’ve probably explained it before but please bear with me while I go over it again.
Something I’d like to stress before I get going… It is key that the water is cold to avoid the moss losing some of its precious gelling properties.
First I rinse the moss very well under running water then place it in a container of water and massage it briefly to help remove more grits and unwanted particles. I repeat this step 3 or 4 times until the water stays clear. I then fill the container with fresh water and leave it covered in the fridge. After 24 hours, the Irish moss is ready to be used. (Alternatively, in a pinch you could leave it at room temp for 3 1/2 hours or so.)
The moss will keep for about a week to 10 days in the fridge in the same soak water (that too apparently helps maintain the gelatin.)
A few other tips that I’ve learned while handling Irish moss…
- It really helps to roughly chop the measured amount of moss before throwing it in the blender.
- Make sure to blend the moss with some kind of liquid first until it’s completely dissolved before adding other ingredients. Note: Some recipes call for Irish moss paste or gel which is obtained by blending soaked moss with water. The ratio varies greatly depending on the chef. Russell James makes his Irish moss paste by blending 1 cup soaked moss to 2 cups water.
- You’ll probably have to stop the blender a couple of times in order to scrape the bits of moss that have shot up to the sides and in the rubber top.
- It takes quite a bit of processing before the Irish moss ‘explodes’ into a gelatin; a process that is activated by the heat generated during blending.
- Once your filling mixture is ready I strongly recommend taking the extra time to do a consistency test. (Having to scrape your pie filling out of the crust because it didn’t set properly is a real pain in the butt!) Simply put a small amount of filling in a glass or small bowl and let it sit in the fridge (or freezer) for half an hour or so. Then run a knife through it and see if it comes clean. If it’s not firm enough, throw the tested portion back in the blender container along with the rest of the filling and add a couple of tablespoons of melted coconut oil. That should do the trick. If you’re happy with the consistency, simply blend the tested portion back with the rest of the mixture briefly and proceed with the assembly.
- I once read somewhere that Irish moss based desserts shouldn’t be frozen as it alters the consistency. Having said that, placing it in the freezer for half an hour or so for the purposes of testing or kick starting the firming process won’t hurt.
Raw Spicy Mexican Chocolate Mousse
Ooh — this sounds like raw Ibarra pudding. Gotta try this one.
From Renegade Health.
Spicy Mexican Chocolate Mousse
- .5 Ounces dried, Irish Moss (note: rinse really well in cold water and let soak for at least 20 min in warm water, will yield 3.15 wet moss)
- 1 Cup Hemp Seed Milk (note to make hemp milk: 1 Cup Hemp Seeds to 3 cups water and blend, no need to strain)
In a high speed blender, blend well, stopping to scrape down the sides. Blend well.
Add to the blender:
- 1 Cup Hemp Seed Milk
- 1/8 Cup Hemp Seeds (Optional to make it extra creamy, not needed though)
- 3/4 Cup Honey or Pure Maple Syrup
- 3/4 cup Cacao Powder
- 1 TBSP Vanilla Powder
- 1/8 tsp Sea Salt
- 1 TBSP Kev?s Ceylon Cinnamon powder
- 1/4 tsp Nutmeg
- 1/4 tsp Allspice
- pinch of cayenne
Blend well, stopping to scrape down sides of blender.
- 1/2 Cup slightly warmed Coconut Oil
- 2 TBSP Lecithin (we prefer Healthforce Nutritionals)
Let set up in refrigerator for a few hours or overnight.
Serve as a parfait, pie or tart. Garnish with a few Cacao nibs, goji berries, chopped almonds, a bash of cinnamon or a drizzle of raw chocolate sauce.
Raw Garlic-Chive Mashed No-tatoes with Mushroom Gravy
One secret to success with celery root (aka celeriac) is peel, peel, peel — or rather, pare, pare, pare. Don’t be surprised if you wind up taking off half an inch of the root, and possibly more. They have nooks and crannies in their skin that are a pain to clean — much easier to just get rid of them by going a bit deeper with the paring knife.
From the Raw Food Talk forums.
Here is the video link to the Notatoes and Mushroom Gravy.
Garlic and Chive Mashed No-tatoes - chef tina jo
These garlic and chive mashed no-tatoes are simply amazing. They are easy to make and absolutely delicious. Every mouthful is creamy, rich and oh, so heavenly. No need to wait until the holidays to have the perfect comfort food. These are great any time of year!
Recipe: (Deb’s notes are blue colored)
Note: I changed them to bold since the blue color doesn’t survive with this Tumblr theme.
2 1/4 cups celery root, peeled and chopped
3/4 cup cashews
1 Tbs white miso paste (I used yellow and it was fine)
1 tsp onion powder
2 tsp nutritional yeast
1 1/4 tsp Himalayan pink salt (next time I’d use less - bit salty)
1/2 cup Irish moss paste
3/4 cup water (add more if necessary for creamy texture)
1 Tbs garlic, minced
1/4 tsp white pepper
1 Tbs chives, minced
Add all ingredients (except chives) into blender and blend on high until creamy and warm.
Blend chives in by hand, then serve.
These No-tatoes can be served warm by blending in your blender. Another way is to place them in the dehydrator for 1 hour.
(I didn’t have chives so I left those out). I also added a bit more water as I felt I needed it to get it all moving in the blender. Next time I’ll work with it and try not to add more water because mine were a tad runny because of that.
Yield: 4 cups
Irish Moss Paste - I posted to her video above asking her how to make the paste:
Irish moss paste is very simple and you will wind up using it in a ton of different recipes:
8 oz soaked Irish moss seaweed
1 1/2 cups water
Rinse Irish moss in fresh water several times to remove the “fishy” smell. Remove any and all foreign matter. Soak the moss for 6-8 hours in the water, store in fridge. Rinse again and drain. Blend the Irish moss in 1 1/2 cups water until smooth. Store in fridge up to 2 wks in sealed jar.
Deb’s note - I didn’t weigh out the irish moss, I simply removed what I thought would be enough and soaked it in the fridge and proceeded.
Gourmet Blend Gravy - chef tina jo
Creamy, warm and oh-so-delicious! This gravy is a sure-fire hit! Add to your mashed no-tatoes, meatloaf or on top of noodles. Then stand back and watch it disappear!
1 cup re-hydrated gourmet mushrooms (or use your favorite mushrooms)
1 cup water, purified (add more if needed for creamy texture)
1/4 cup walnuts, soaked and dehydrated
1/2 tsp poultry seasoning
1 Tbs red onion, minced
2 Tbs olive oil
2 Tbs tamari, wheat free
1 tsp garlic, minced
3 Tbs nutritional yeast
Re-hydrate mushrooms by soaking them in 2 cups purified water (or if using fresh mushrooms, use 1 cup firmly packed)
Place all ingredients into blender and mix until creamy and smooth. To serve warm, process in blender for a few minutes (be sure not to overheat). Enjoy!
Leftovers can be placed in a glass air tight container for up to 5 days.
Raw Cranberry Almond Mousse
Irish moss reportedly works well instead of the guar gum, but I’m not sure how much one should use. Substitute something appropriate for the sugar.
From the Raw Freedom Community forums.
Cranberry Almond Mousse
Start with a gorgeous food like cranberries and you can hardly miss. No matter what other flavorful ingredients you combine with them, cranberries invariably grab the limelight. This perky pink mousse stands alone as a tasty dessert but also has divine versatility. Use it as a crepe filling, a top layer for a chocolate mousse, or a cake topping. Its tangy-sweet flavor edge is enhanced with a hit of almond extract to make this a favorite during holiday season. The big plus—it’s so easy and quick to assemble. Here’s a helpful clean-up hint—after you measure out the liquid lecithin, wipe the measuring spoon with a napkin. Then it will clean up with ease.
Yield: 2 1/4 cups (600 ml) or filling for 6 crepes
1/2 cup (120 ml) whole almonds
1 1/2 cups (360 ml) fresh cranberries
1/2 cup (120 ml) plus 3 tablespoons organic sugar
1/2 cup (120 ml) plus 2 tablespoons water
1 tablespoon fresh lemon juice
1 tablespoon liquid lecithin
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1/4 teaspoon plus 1/8 teaspoon guar gum
1. Grind the almonds to a fine powdery meal in a small electric coffee grinder or mini-grinder-chopper and set aside.
2. Wash the cranberries in a strainer and place them into the blender. Add the remaining ingredients and blend on high speed for about 2 minutes to create a smooth, creamy, and thick mousse.
3. Transfer to an attractive serving bowl, cover, and refrigerate for several hours.
Cranberry Almond Mousse Crepes
Place a generous spoonful of Cranberry Almond Mousse down the center of each crepe and fold over each of the ends forming a plump tube. Top the crepe with Tangy Cranberry Syrup (recipe below). The recipe makes enough mousse to fill 6 crepes.
Cranberry Chocolate Chip Mousse
Fill 4 long-stemmed wine glasses with half the Cranberry Almond Mousse. Distribute 1/4 cup (60 ml) vegan chocolate chips over the 4 mousse desserts and spoon the remaining mousse over the top. Decorate each serving with either a single chocolate chip placed in the center, a blanched almond placed in the center, or a tiny sprig of mint.
Raw No-Nut Unmayonnaise
From Renegade Health, who are currently very enthusiastic about the Irish moss they’ve just started carrying.
This mayonnaise is the closest I have come to the real thing.
Unlike other raw mayonnaise it does not use a lot of nuts to thicken it but uses traditional emulsification techniques with the properties of the Irish moss replacing the eggs. It’s so simple to make and so much healthier! We use it in a lot of dishes at the restaurant and nobody knows it’s not the real thing.
1 Cup Almond Milk (made fresh)
1 Tbsp yellow mustard
1 tsp palm sugar (you can use other sweeteners)
1 tsp salt
1 cup extra virgin Olive oil
3/4 Cup Unrefined sesame oil or your favorite oil
3/4 Cup Irish Moss Gel
1. Put the almond milk, mustard, salt and palm sugar into a blender and blend.
2. Turn the blender to low speed and drizzle in both the olive oil and sesame oil slowly to emulsify. It should thicken a little.
3. Add the Irish moss and turn up to high speed for a couple of seconds. You will see the mayonnaise turn white and suddenly thicken. It will also thicken further in the fridge.
4. Store in airtight container in fridge. Keeps up to 5-7 days.
You of course need the Irish Moss to make this recipe, but it’s so worth switching out the nuts for your own digestion as well as to try to sell your friends and family on healthier eating.
Raw Coconut Cream Pie
I love the coconut scraper she has.
-This recipe is modified from the I Am Grateful: Recipes and Lifestyle of Cafe Gratitudeé Gratitude Cookbook
This is my all time favorite raw dessert!
2 and ½ cups dry coconut flakes (If you can, make your own. I use a grater pictured to the left)
1 vanilla bean seeds scooped out
½ cup well packed finely chopped dates
1 tablespoon coconut butter or oil (optional)
Put everything except the dates in the food processor with the S-blade on and add the dates slowly until the crust sticks together. Press crust into a coconut butter greased, 9 inch pie pan.
2 cups young coconut meat (about 4 young coconuts)
1 cup young coconut water
3 tablespoons non gmo soy lecithin granules
¼ cup Artisana Coconut Butter
¼ cup coconut oil (I like Nutiva Brand)
1 tablespoon soaked and chopped Irish moss (optional)
1 vanilla bean seeds scooped out
1 cup dates soaked
Blend the Irish moss with the coconut water in the blender until smooth. Then add all the other ingredients and blend until smooth. Pour into the pie crust and let set in the fridge or freezer for at least one hour.
Banana Lime Sauce
(Darell whipped this one up)
Blend a banana in the blender with juice from ½ lime and pour on top of the pie
¾ cup dry coconut flakes to sprinkle on top of the pie
Based on Random Daze theme by Polaraul