3 years ago
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.
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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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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)

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3 years ago
Spiced Root-to-Fruit Salad

I seem to be on a roll with finding non-seasonal recipes. Tomatoes! Peppers! Cucumbers! *whispering* Hey, it’s not summer yet. Oops… okay, how about parsnips! Sweet potatoes! Butternut squash! Not winter any more, really…

True, it may not be fully winter any more, but I have several butternuts in the pantry that I have to find something to do with, and a parsnip leaped into my basket at the produce market yesterday. (I swear, I have no idea how it got there — no more idea than my husband has of how the chocolate bar got there either…)

I don’t recall seeing fresh cayenne peppers, so I’d probably use one of the little red fresh death peppers that all the Asian groceries around here carry. 

From Gone Raw.

Spiced root to fruit salad Servings:  1-2

My taste tester and I were almost going to call this raw food recipe “so good we can’t think of a name.” Fortunately, a more descriptive title came forth: Spiced Root to Fruit. Since the ingredients span roots to fruits, it too is an appropriate name. When these simple ingredients come together they create a delightful synergy. You’ll taste a little sweet, a little spice, and a hint of kapow. …So good you won’t know what you want to call it.

Please visit www.meamoeba.com for more raw food recipes.

Ingredients: 

1 cup sweet potato, shredded or diced
1 cup cauliflower florets
1 green onion
½ apple, sweet
½ cayenne chili pepper, sliced
2 tsp raw stone-ground mustard
1 tsp raw agave nectar
¼ tsp cinnamon
⅛ tsp cumin
a handful of raw cashews, chopped
salt to taste

Preparation: 

Finely shred raw sweet potato. Set aside. You can, instead, choose to dice the sweet potato; if so, place directly in a mixing bowl.

Thinly slice green onion and ½ of cayenne chili. Chop apple (choose a tart or sweet variety like pink lady, Braeburn, Fuji). Break cauliflower into small florets. Place these four ingredients in a mixing bowl.

Add prepared mustard (my favorite is Eden Foods’ raw stone ground brown mustard), agave, cinnamon, cumin. Stir well. Salt to taste. Stir

Break or chop cashews into pieces and add them to the mixture. Add shredded sweet potato and fold into the existing mixture.

Serve garnished with a pinch of cayenne if desired. Serves one satisfying portion, or two teasers.

Spiced Root to Fruit will keep in the fridge longer than you’ll ever let it.

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3 years ago
‘Caramelized’ Leek and Pear wraps

More leek recipes from Addicted to Veggies.

‘Caramelized’ Leek and Pear wraps

For the ‘Caramelized’ Leeks:

Julienne 1 large Leek

In a bowl toss with 1 or 2 drizzles of Extra Virgin Olive Oil and a couple dashes of Seal Salt

Place in Dehydrator for 2 hours – keeping at eye on the Leeks so they don’t get completely dried out – you want them to wilt and shrink only slightly. Once the Leeks have finished ‘caramelizing’ in the dehydrator roughly chop them and make your wrap!

My wraps included —-

'Caramelized' Leeks
Sliced Pear
Monsterella Cheeze
Avocado
Thinly sliced Red Bell pepper
And a drizzle of Sweet Dill Mustard

So good!

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3 years ago
Maple-Mustard Vinaigrette

From Eating Well.

Maple-Mustard Vinaigrette

Walnut oil is worth seeking out for this tasty dressing; store leftover oil in the refrigerator.

1 1/4 cups

Ingredients
  • 1/2 cup walnut oil, or canola oil
  • 1/4 cup maple syrup
  • 1/4 cup cider vinegar
  • 2 tablespoons coarse-grained mustard
  • 2 tablespoons soy sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Preparation
  1. Whisk together oil, maple syrup, vinegar, mustard, soy sauce, salt and pepper in a small bowl.

(Source: eatingwell.com)

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Tomato-Herb Salad Dressing

From Eating Well.

Tomato-Herb Dressing

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

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.
Tips & Notes
  • Make Ahead Tip: Cover and refrigerate for up to 2 days.
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3 years ago
Sweet and Sour Cabbage Salad with Apple and Fennel

I’m going through my old cooking magazines and freecycling almost all of them. I’m finding that most of them have little or nothing I want to hold on to, either because my way of eating has shifted (hello, raw food) or because I’ve really come to dislike their approach to food. There are a few recipes that seem worth saving, though.

Sweet and Sour Cabbage Salad with Apple and Fennel

INGREDIENTS
1 pound Green cabbage (about 1/2 medium head), shredded
1 teaspoon Table salt
1/2 Small red onion , chopped fine
1 tablespoon Honey
2 tablespoons Rice vinegar
2 tablespoons Olive oil
1 teaspoon Mustard
2 teaspoons Minced fresh tarragon
1 Granny Smith apple (large), peeled, cored, and cut into 1/4-inch pieces
1 Medium head fennel , cored and sliced thin (about 2 1/2 cups)
Ground black pepper

Preparation

1. Toss shredded cabbage and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water (or in large bowl of ice water if serving immediately). Press, but do not squeeze, to drain; pat dry with paper towels. (Can be stored in zipper-lock bag and refrigerated overnight.)

2. Stir together onion, honey, vinegar, oil, mustard, and tarragon in medium bowl. Immediately toss cabbage, apple, and fennel in dressing. Season to taste with salt and pepper; cover and refrigerate until ready to serve.

(Source: mealsmatter.org)

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3 years ago
Apple Slaw

From the New York Times’s current vegetarian Thanksgiving series. Most of it is cooked, but some is raw and some looks raw-able.

This one is by Mark Bittman.

Apple Slaw

This dish of chopped radishes, cabbage and apples creates a fresh, crunchy and juicy salad for your table.

Ingredients

1/4 cup olive oil

1 heaping teaspoon Dijon or other good-quality mustard, or to taste

1 tablespoon lemon juice

1 tablespoon honey

2 cups cored and shredded red cabbage (about 8 ounces)

2 medium Granny Smith or other tart, crisp apples, cored and shredded or grated

8 radishes, chopped

1 red onion, chopped or grated

Salt

Black pepper

1/2 cup chopped fresh parsley

Preparation

1. Put the oil, mustard, lemon juice and honey in a large bowl and whisk until well combined.

2. Add the cabbage, apples, radishes and onion and toss until thoroughly combined. Sprinkle with salt and pepper and refrigerate until ready to serve. (It’s best to let the slaw rest for an hour or so to allow the flavors to mellow. You can let it sit even longer, up to a few hours, before the apples start to discolor; just drain the slaw before continuing.)

3. Just before serving, toss with the parsley. Adjust seasoning to taste.

Yield: 4 servings.

(Source: The New York Times)

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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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