2 years ago
Orange-Miso Sauce

From Eating Well.

Orange-Miso Sauce

From EatingWellSummer 2004, The EatingWell Diabetes Cookbook (2005)

Mild, nutty flaxseed oil, the richest plant source of omega-3 fatty acids, provides the perfect base for salty miso and sweet orange juice. This sauce is delightful over grilled eggplant, fish and chicken or used as a salad dressing.

Orange-Miso Sauce Recipe

Ingredients

  • 1/4 cup sweet white miso, (see Ingredient notes)
  • 1 tablespoon orange zest
  • 1/4 cup orange juice
  • 1/4 cup flaxseed oil, (see Ingredient notes) or canola oil
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon rice vinegar
  • 1 teaspoon mirin, (optional)

Preparation

  1. Combine miso, orange zest and juice, oil, ginger, rice vinegar and mirin (if using) in a small bowl and whisk until thoroughly blended.

Tips & Notes

  • Ingredient Notes: Made from fermented soybeans, miso is a common ingredient in Japanese cooking. There are different types of miso, in shades ranging from white and yellow to reddish brown and dark brown. Available at health-food stores and Japanese markets.
  • Flaxseed oil, pressed from flaxseeds, is a valued as a source of omega-3 fatty acids. It is highly perishable, so store in the refrigerator and use as soon as possible. Available at natural-foods stores.
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2 years ago
Carrot-Sesame Dressing

Using a high-speed blender would probably result in the smoothest possible dressing. Use your favorite mild-flavored oil if (like me) the idea of otherwise-unspecified “vegetable oil” makes you a bit leery. From a post on Ask MetaFilter.

Carrot Sesame Dressing

½ cup white miso
6 tablespoons vegetable oil
¼ cup packed finely grated peeled carrot
2 tablespoons finely grated peeled ginger
2 tablespoons unseasoned rice vinegar
4 teaspoons toasted sesame seeds
2 teaspoons toasted sesame oil
2 teaspoons honey

Mix everything together in a jar. Seal tightly and shake hard. Use it in a day or two, it doesn’t last long in the fridge.
posted by Splunge at 9:56 AM on March 26

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3 years ago
Sesame–Mixed Vegetable “Noodles” with Herbs

I find myself amused by the title “Executive Sous Chef”. Sounds like professional kitchens these days need org charts.

By Sarma Melngailis, via Tracy Anderson’s website.

Sesame–Mixed Vegetable “Noodles” with Herbs
Serves 8 to 10
One night, our executive sous chef Anthony made an amuse-bouche out of a little bundle of thinly sliced vegetables tossed in a dressing and tied together with a chive. The flavor reminded me of creamy peanut butter noodles. It’s now a regular in our family meal rotation, and so yummy!
Mellow red miso has a deep, semisweet flavor, but you can use another variety of miso if you prefer. Most sliceable vegetables taste great with this dressing, so it’s really a matter of what looks good at the market or in your garden, what’s in season, or what you happen to have on hand. Substitute or add julienned yellow summer squash, jicama, cucumber, thinly sliced snow peas, or napa cabbage. If you like seaweed, add soaked, rinsed, and drained arame or hijiki. For sweetness add thinly sliced mango, or for richness sliced avocado. Basil or mint chiffonade, or both, are also nice additions.
In fact, you can prepare this with almost anything. If all you have is a pile of zucchini and nothing else, that would be just fine, too. Multiply the dressing recipe to keep on hand as a salad dressing or dipping sauce.


Sesame Dressing
1cup sesame tahini
¼ cup sesame oil
1/4 cup freshly squeezed lemon juice
¼ cup mellow red miso
3/4 cup plus 2 tablespoons filtered water
1/4 cup black sesame seeds

In a large bowl, whisk together the tahini, sesame oil, lemon juice, miso, and 1/2 cup of the water. Add the remaining water a bit at a time and continue whisking until smooth.
Stir in the sesame seeds and set aside.

Vegetables
4 cups daikon radish, julienned on a mandoline
2 red bell peppers, cored and julienned
3 medium zucchini, julienned on a mandoline
3 medium carrots, peeled and julienned on a mandoline
6 baby bok choy, leaves thinly sliced on a bias
3 scallions, whites and about 1 inch of green, thinly sliced
1 big handful cilantro leaves
Sea salt

In a large bowl, toss all the prepared vegetables and the sesame dressing until evenly coated.
Season to taste with sea salt.

(Source: tracyandersonmethod.com)

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3 years ago
Raw Cauliflower “Mashed Potatoes”

From Choosing Raw.

Mashed cauliflower in the raw works a lot like cashew cheese with cauliflower mixed in. It’s light, creamy, and absolutely delicious, and it’s a wonderful way to get even mainstream eaters to appreciate raw crucifers. It’s rich in protein, Vitamins C, K, Folate, and cancer-fighting antioxidants, and it’s 100% raw vegan. And if that’s not enough, it’s also fast and easy to make. Here’s how:

IMG_5331 (550x367)

Raw Mashed Potatoes with Cauliflower (vegan, raw, gluten free, can be soy free)

Serves 4

1 heaping cup cashews
Sea salt to taste
Pepper to taste
1 lb (about 2/3 head) raw cauliflower, roughly chopped
Juice of 1 lemon
1 tbsp soy, chickpea or buckwheat miso (optional)
1/4 cup nutritional yeast
1 tbsp olive oil (optional)

1) Place cashews, salt, and pepper in a food processor and grind till powdery:

IMG_5328 (550x367)

2) Place cauliflower, lemon, miso, and nooch in the bowl and blend, adding some water in a thin stream if you need to in order to facilitate blending.

IMG_5332 (550x367)

Stop frequently to scrape the bowl, and add 1 tbsp olive oil for a creamy texture, also by drizzling it in slowly (this isn’t at all necessary, but will give it creaminess).

IMG_5333 (550x367)

3) When mixture is very smooth and a good consistency, stop blending. It should be rich tasting but light and fluffy, just like this:

IMG_5335 (550x367)

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3 years ago
Kelp Noodle Heaven

From the Raw Freedom Community.

Kelp Noodle Heaven
by Linda Wooliever

I’ve been playing around with these kelp noodles. Each night I would find a recipe and modify it until I came up with SUCH a winning combination. Matt and I have been eating it like crack! I wouldn’t eat at the workshops I had this week because I just wanted to come home and make my kelp noodle dinner. BOY is it ever tasting heavenly to me and perfect warming herbs to eat this during this COLD COLD week! YUM! This has it all - spice, savory, a touch of sweet. I literally have to pace myself or else I’d inhale the bowl.

For the noodle heaven:

1 package sea tangle kelp noodles
purple cabbage (optional)

Really rinse the kelp noodles and drain in a mesh colander. Transfer to a bowl. Thinly chop about 3/4 cup worth of purple cabbage and put in the bowl with the noodles. Mix and set aside.

For the sauce:
4-5 Tbsp almond butter
1/4 cup filtered water
3 Tbsp extra virgin coconut oil
1-2 jalapeno peppers, deseeded* (depending on how much spice you like - start with one and add another if you want to make it SPICY)
1 Tbsp agave
1 Tbsp nama shoyu**
1/2 - 1 Tbsp ground ginger
2 tsp hot pepper sesame oil (or regular sesame oil)
1 tsp apple cider vinegar

Put all sauce ingredients in your blender and blend until smooth and creamy. You may have to blend a while if you live in a cold place like VT and the coconut butter is still in chunks. This is actually OK if the VitaMix blends it for a while because it warms it up some. You just want to stop after a minute because you don’t want to boil what you’ve got in the pitcher! After it’s all blended and creamy, pour over the noodle and cabbage mixture and let sit for about 5-10 minutes so that the noodles get softer.

* NOTE: Our healthy food store was out of jalapenos for a couple days so I used 1 Tbsp of my favorite hot sauce as a substitution for the fresh jalapeno peppers. This condiment isn’t raw but it’s what I had on hand and it still tasted heavenly. You could also substitute with a pinch or so of cayenne pepper. There’s always lots of ways to substitute.

**Another NOTE: Some folks will not use Nama Shoyu (an unpasteurized soy sauce) - it does have wheat in it so for some, there is an intolerance there. Others won’t use it because they say it makes them over eat. I think it has a great taste and so I use it. I also use Bragg’s liquid aminos which is another “no-no” to some. I think we can all make our own judgements of what works for our bodies and our pocketbooks I care more about reducing guilt and shame over food but I do also want to give you another substitution. If you can’t or don’t want to use nama shoyu or bragg’s, add a rounded tsp of your favorite miso as a substitution.

SERVING SUGGESTION: Now this is where it gets even better! Make a salad consisting of baby greens, baby spinach and sliced up or grated carrots. Put some on a plate. Then add some (about 1/4 cup) of my House Kim Chi on top of the salad! OO! This is SOOOO GOOD! Then add some (or a lot) of the kelp noodles on top. This is such a delicious and satisfying dinner. I can’t even begin to tell you how amazing this is. And beautiful too: white noodles, purple cabbage over fuschia pink kim chi over a green and orange salad. We make it very spicy and it’s SOOO wonderful to eat the heat when it is so cold outside. The ginger and the jalapenos are awesome. My toes are warming up just thinking about it!

(Source: rawfreedomcommunity.info)

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3 years ago
Pumpkinseed Pâté-Filled Nori “Cigars”

This is the other “nori cigar” recipe mentioned in the previous post.

Pumpkinseed Pâté-Filled Nori “Cigars”

from Diet, Dessert and Dogs (http://dietdessertndogs.com)

These are my take on the filled nori cigars that Gena and I sampled at Bonobos.  The pumpkinseed filling, as I remembered it, was tangy with lemon, with just a hint of fresh parsley.  If you have a sushi mat, you can probably make them much thinner than mine (as they were meant to be), but even if they’re a bit thick, they’re still delightful.  I’d also recommend allowing the cigars to sit for at least 30 minutes in the refrigerator, uncovered, to allow the nori sheet to firm up a bit for easier slicing.

1/2 cup (70 g) raw pumpkin seeds

1 clove garlic, minced

2 tsp (10 ml) light miso

2 Tbsp (30 ml) raw cashews

1 Tbsp (15 ml) fresh lemon juice

1 Tbsp (15 ml) coarsely chopped fresh parsley

1 tsp (5 ml) finely ground flax seeds

salt and pepper to taste

2 nori sheets (for sushi)

In a medium-sized bowl, cover the pumpkin seeds with water.  Allow to soak at room temperature for at least 2 hours, up to overnight.  Drain well.

Place the seeds and remaining ingredients in a food processor and process until you have a thick paste.  Add water only if necessary to create a spreadable pâté; you don’t want it too watery (a mistake I made with my filling), or the rolls will be too thick.

Place one nori sheet on a cutting board or clean countertop and spread with half the filling, leaving a 1/2 inch (1 cm) border on both longer sides and one shorter side.  Starting with the short side with no border next to you, roll toward the other short side as tightly as you can.  When you reach the edge, moisten it with water and seal across the “cigar,” then twist each end to seal those as well.  Repeate with second nori sheet and filling.  Cut into 8-10 pieces each.  Makes 2-3 servings.  Best served fresh.

(Source: dietdessertndogs.com)

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3 years ago
Raw Creamy Butternut Squash Soup w/ Garlic Creme

I live in one of the most foodie-heavy regions of the US and I don’t remember seeing juniper berries on the store shelves. I’m guessing they can be omitted without significantly detracting from the soup. Of course, if I can’t get my hands on any to try, I’ll never know, will I? Perhaps ignorance is bliss in this case.

From Uncooking 101 via Eva Rawposa’s email newsletter.

Creamy Butternut Squash Soup w/ Garlic Creme


Butternut Squash Soup4 servings

SOUP INGREDIENTS
4 c butternut squash (peeled & cubed first!)
1 c water
3 medium carrots
2 medium apples
¼ c olive oil
1 T miso (optional ~ I use a non-soy sprouted azuki miso)
1 t sea salt
1 t apple cider vinegar
1 clove garlic
½ T black pepper
½ t curry
15 juniper berries
2 t fresh rosemary
1 t fresh thyme

CREME INGREDIENTS
1 cup soaked cashews
2 cloves garlic
½ tsp. sea salt
1 tsp. lemon juice
½ cup water

INSTRUCTIONS FOR THE SOUP
You could just blend all ingredients until smooth. It works fine enough, especially if you have a fancy blender.

But thanks to Gloria for the idea… She told me she wanted it extra smooth and put the butternut squash and carrots first in a food processor, then dumped everything into the blender after they’d been processed.

Your choice.

INSTRUCTIONS FOR THE CREME
Blend until smooth. Store in a covered squeeze bottle.

PUT THEM TOGETHER
Squeeze a small amount out onto the soup. Use a fork, toothpick, or something similar to drag the creme into a decoration of sorts. This will take a simple and otherwise boring (in appearance only!) creamy soup and turn it into a masterpiece!

OPTIONAL GARNISH
Add some of the squash seeds to the center for that extra touch.

(Source: us1.campaign-archive.com)

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3 years ago
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

Procedure:

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.

Servings: 8
Yield: 4 cups

http://cheftinajo.com/recipes/2010/0…d-chive-mashed

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.

(Source: rawfoodtalk.com)

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3 years ago
Cultured Almond Uncheese

I’m intrigued by the idea of making cultured and fermented foods, but there’s this background sense of apprehension. What if it goes wrong? Well (says my rational side, when I listen to it) then you’ll have wasted a dollar or two worth of ingredients and will have a smelly failed experiment to dispose of (or, rather, to ask my husband to dispose of, since he has an impaired sense of smell — convenient at times).

So. Given that we have all these ingredients at home, ready to go… Hm.

Also from RAWket science.

Almond Cheeze

  • 2 c almonds
  • 2 T miso
  • 1 garlic clove
  • 1” ginger
  • Dash chili powder and cayenne

Process nuts in food processor or K-tec until quite fine. Add miso and 1 c water and blend to mix. Transfer to sterilized glass bottle and cover mixture with tepid water. Cover jar with a mesh screen or cheesecloth and elastic, so mixture can breathe. Set bottle in a warm place and allow to ferment for 10-12 hours. At this time it will likely have separated and have little bubbles in it. If not, it may not have been arm enough or had enough bacterial culture in the miso, but it will still taste great. Continue and strain the whey, the liquid part from the cheese, in a mesh nut bag or in cheesecloth. Let drain and gently squeeze out the liquid then transfer to a bowl. Finely chop garlic and ginger and add these and rest of ingredients. Mix well. Can be refrigerated for up to 2 weeks.

(Source: rawketscience.com)

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3 years ago
Variations on Kale Chips

From the same Raw Food Talk forum thread, some possible variations on kale chips:

This is what I’m thinking of doing…Let me know if anybody sees any reasons the below might not work optimally. I’m just a-guessin!

Honey BBQ Dressing:

3/4 c sesame tahini
1/2 c honey
1/4 c nama shoyu
1 Tbsp apple cider vinegar
1/2 c water ~ more if needed
1 clove garlic
1 lemon, juiced
1/4 t. sea salt
1 Tbsp BBQ Seasoning



Ginger Wasabe Dressing:

3/4 c sesame tahini
1 Tbsp Grated Ginger (or 1” thin root)
2 Tbsp Miso
1/4 C Nama shoyu
1 Tbsp apple cider vinegar
1/2 c water ~ more if needed
1 clove garlic
1 lemon, juiced
1/4 t. sea salt
WASABE POWDER OR PASTE - small amount

(Source: rawfoodtalk.com)

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