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.



Smokey Pumpkin Garlic Dip

If you’re not familiar with Lapsang Souchong, here’s a bit of context. My maternal grandfather was a big tea-drinker, and Lapsang Souchong was probably his favorite tea ever. He and Grandma were planning a visit to Victoria, British Columbia, and of course had to stop at Murchie’s Teas. My dad put in a special request: “A pound of Lapsang, please… the extra-creosote variety.”

Grandpa used to call it “Lapsang Dingdong” when I was a kid, and if to this day if it comes up in speech I have to pause to make sure I’m using the right term.

From Addicted to Veggies.

Lapsang Souchong is a marvel in the world of loose leaf teas. You either love it or can’t stand it, because not very many people want to drink something that tastes like a campfire. The method for making this wonderful tea is simple:The Chinese black tea leaves are dried in bamboo baskets over pine-wood fires. This method of drying the leaves above pine wood smoke infuses the leaves with the most amazing flavor, to me it’s very reminiscent of mesquite.

Where can you find Lapsang Souchong Tea?

  • Most Natural foods stores should carry it (check out the bulk section). 
  • You might find it pre-bagged in some grocery stores, although I prefer to buy it in loose leaf form. 
  • If your town has a local coffee shop that sells loose leaf teas ask them if they carry it. Chances are even if they don’t carry it they can easily order it for you! 

There is something truly amazing about this tea when combined with food. This next recipe is evidence of just that, and seriously you guys - it’s party worthy! If you’re looking for an amazing new dip to add to your holiday menu then look no further. You and your guests will not be disappointed.

Smokey Pumpkin Garlic Dip

Step 1.

Before hand Prep: 

combine 1 c Warm Water with 2 Tbsp Lapsang Souchong loose leaf tea 

Let the tea leaves “steep” in the warm water for 1 hour, strain water into a bowl and *set aside.

Your tea water should be a lovely clear Amber color like this:

To speed up your tea “steeping” time place your tea in a clear glass jar and set in the direct sunlight. If you go this route then you will only need to soak your tea leaves for about a half an hour.

Step 2.

Making the Dip:

2 c Cashews - soaked 4 hours
1 c (packed) shredded Pumpkin flesh
2 tsp White Mustard //or// 1 Tbsp Apple Cider Vinegar
1 Tbsp Coconut Nectar //or// 2 Medjool Dates soaked until softened
1 to 2 tsp minced Garlic (for a milder garlic taste you can opt to use 1 tsp of Garlic granules)
2 tsp dried Parsley
1 tsp Onion powder
1/2 tsp Lemon Pepper
1/2 tsp Paprika
1/2 tsp Sea Salt - or to taste
1 cup of *Lapsang Souchong Tea Water (previously set aside)

Combine all of the above into your food processor and puree for roughly 3 minutes, until smooth.

I recommend pairing this dip with crisp Apple, Cucumber, or by the spoonful in copious amounts….when no one is looking of course.

(Source: addictedtoveggies.com)



3 years ago
Broccoli Stems with Creamy Garlic Herb Dip

From Addicted to Veggies, whose archives I seem to be poking through.

Thank you to Lisa over at Raw on $10 a Day (or Less) for this awesome reminder that Broccoli Stems are the BEST snack! Yummers forever!

Broccoli Stems with Creamy Garlic Herb Dip

Creamy Garlic Herb Dip

1 c Zucchini - peeled and choppped
1 & 1/2 c Macadamia nuts
2 Tbsp Lemon Juice
2 Tbsp Dijon Mustard
1 tsp Apple Cider Vinegar
1 tsp Onion powder
1 tsp Parsley
1 tsp Dillweed - dried
1/2 tsp Lemon Pepper
1 to 2 tsp Garlic Granules //or// 1 clove Garlic
1 Tbsp Medjool date paste //or// 2 Medjool dates
Sea Salt to taste
1/2 c Water

Puree the ingredients for up to 5 minutes in your food processor, or until very smooth/whipped.

(Source: addictedtoveggies.com)



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)



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.



3 years ago
Monsterella Parm Cheeze

An unfermented nut cheese with the increased flavor complexity of fermented? Definitely want to try this one.

From Addicted to Veggies.

This is by far the best raw cheese I’ve had…and I’m obsessed. So if you have a dehydrator (or can borrow one) as well as enough money to by 1 cup of raw Macadamia nuts I really hope you’ll try this recipe out.

First things first – you have to start off with the Zucchini. (I always do this part in bulk so when I run out of cheese I can quickly make more instead of waiting on the dehydrator.)

For ONE BATCH of Monsterella Parm Cheeze you will need roughly 2-3 medium Zucchini

Peel your Zucchini, but don’t toss the peels! Set them aside and dehydrate them too (stay tuned for more information on this.)

Once the Zucchini is peeled you want to shred it and toss it with 2 big pinches of Lemon Pepper.

Spread the shredded Zucchini evenly on your dehydrator sheets:

Dehydrate the Zucchini for roughly 2-4 hours. I call this “Par-dehydrating” because you want the shredded Zucchini to look limp, not crispy. When the Zucchini is finished par-dehydrating it should look like this:

At this point your 2-3 medium sized Zucchini should have dehydrated down to roughly 1/2 cup. This is a good thing! You’re almost done!

In a food processor combine the following:

1/2 cup par-dehydrated Zucchini
1 cup raw Macadamia nuts
2 tbsp Apple Cider Vinegar
3 generous pinches of Sea Salt

Process the ingredients well. Scrape down the sides as needed (you will have to do this more than a couple of times). When the mixture is evenly pureed and smooth remove it from the food processor, roll it into a ball and refrigerate.

Presto change-o! You’ve got cheese!

Dehydrating the Zucchini adds an aged flavor to the cheese that you would not obtain with regular non-dehydrated Zucchini. The combination of the apple cider vinegar plays off of the “aged” zucchini adding even more flavor – similar to some fermented raw nut cheeses. I’m a chicken when it comes to fermentation!

(Source: addictedtoveggies.com)



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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