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
4. Blend for 2 minutes or until warm.
posted by ibakecake at 10:29 AM on March 26
Spicy Walnut Taco Meat
From Gone Raw.
Spicy Walnut Taco Meat
This is a hearty meat-like recipe that only takes a few minutes to grind and mix. I often take this taco “meat” with me when the family is having a taco night. Pictured here with lettuce leaf, Pico de Gallo, Groovy Guacamole and Macadamia Sour Creme. If I’m planning ahead, I also like to make raw tortillas.
Based on a recipe by Matt Amsden. I’ve cut down on the Nama Shoyu, as this taste was a bit overwhelming for me, and added some cayenne for an extra spicy kick. This recipe is best with soaked walnuts!Ingredients:
1½ cup raw walnuts, ground in food processor
1½ teaspoon ground cumin
¾ teaspoon ground coriander
2 teaspoon Nama Shoyu or Braggs
Mix and serve.
From the comments:
I used a similar recipe (Ani Phyo’s) tonight but didn’t want it so nut heavy so I used brocolli stems as I forgot I had a head of brocolli in thefridge which was well past its best BUT it made a great taco meat with a small amount of walnuts to top a plain salad. Yum yum yum!
I felt this was a bit nut-heavy for me, so I cut it half and half with babybella mushrooms, and and used white pepper instead of the cayenne. Even my non-raw bf was incredibly impressed!
So simple and delicious! I had them for dinner last night, as a midmorning meal and then later in the afternoon today. I let diced tomatoes marinate in the nut mixture overnight and they became even more incredible.
- I used a small bunch of fresh cilantro instead of coriander, one garlic clove, a splash of lime juice, more than a dash of cayenne, and plumb forgot the shoyu and it was still delish - served on a beautiful romaine leaf with sliced tomatoes and avocadoes.
According to one of the commenters, “the taste is so much greater than the sum of its parts! Something happens to those walnuts after they’re soaked and combined with everything else - it’s incredible.” From Raw Freedom Community.
1 jalapeno pepper, finely chopped
1/2 onion, finely chopped
1 cup walnuts, soaked for 4 hours
1/4 cup sun-dried tomatoes, soaked until very soft, reserve 1/8 cup soaking water
1 tablespoon Nama Shoyu
1 teaspoon Hamburger seasonings
1 teaspoon sea salt
1/2 teaspoon black pepper
In a food processor, combine walnuts, sun-dried tomatoes and soaking water until you achieve a meat consistency. Remove from processor.
In a mixing bowl, lightly mix together walnut meat, onions, jalapeno peppers, Nama Shoyu, salt and pepper. Shape into 6 patties. Serve.
Optional: Dehydrate at 115 degrees for 1 hour.
And regarding the “hamburger seasonings”, which one person found had the ingredients list “Salt, Spices, Onion, Red Bell Peppers, Sugar, Garlic, Grill Flavor (from Partially Hydrogenated Soybean and Cottonseed Oil), Natural Flavor,=MSG!!!!!!!!!!!!!!!! and Sulfiting Agents”, here’s a supplemental recipe from the comments:
'friend' sent me this recipe; we can make our own! however, IT WILL NEVER EVER BE THE SAME WITHOUT THE MSG AND THE 'SULFITING' AGENTS !!!!!!!!!!! LOL
One of my favorite seasonings from olden days!
2 teaspoons paprika
1 1/2 teaspoons ground black pepper
1 1/4 teaspoons Sea Salt
1/2 teaspoon dark brown sugar (Rapadura)(Stevia) * agave?
IF PREPARING A BATCH FOR STORING DO NOT USE AGAVE
YOU CAN ALWAYS ADD IT WHEN PREPARING THE ‘BURGERS’
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
Raw Green Goddess Dressing
From Choosing Raw.
This is a homemade and raw version of the famous Annie’s Naturals classic!
Gena’s Green Goddess Dressing (Raw, Vegan, Gluten Free)
Makes about 1 1/2 cups
¼ cup tahini
¼ cup olive oil
1 tbsp + 1 tsp nama shoyu
1 tsp mellow white miso
2 tbsp lemon juice
1 tsp toasted sesame oil (not 100% raw, but…)
2 tbsp raw and unfiltered apple cider vinegar, such as Bragg’s or Eden Organic
1 cup parsley, tightly packed
½ cup dill, tightly packed
½ cup water
1 clove garlic (optional)
1-2 green onions, chopped (optional)
Blend all ingredients on high in a food processor, magic bullet, or blender (if using a food processor, you might want to chop the garlic first).
Dress your salads, dress up raw romaine wraps, or even feel free to use this in lieu of mayonnaise on sandwiches for a fresh taste. Or, do what I did, and dress up some veggie crudités for a raw snack!
Creamy Cilantro Soup
I don’t think you can really say this soup is perfect for spring, considering it calls for zucchini and bell peppers, both of which are summer kinds of things.
From the Raw Divas.
Creamy Cilantro Soup
Makes 4 servings
- 1 zucchini, chopped
- 1 bunch cilantro, stems removed (2 cups)
- 1 red, yellow, or orange bell pepper
- 1/2 apple, chopped
- 1/2 cup water, plus additional to thin as needed
- 1 tablespoon Bragg Liquid Aminos or 2 teaspoons tamari
- 1/2 teaspoon sea salt, or to taste
- 1 teaspoon onion powder, optional
- dash cayenne pepper
- 1 avocado, chopped
- Optional: dulse flakes, diced bell pepper, fresh corn off the cob, sunflower greens, chopped romaine, to garnish
Place all ingredients except the avocado and optional garnishes in a blender and process until smooth. Add the avocado and blend. Serve immediately, with garnishes if desired, or store in the refrigerator for up to 24 hours.
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:
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.
From Choosing Raw.
Asian Dressing (Makes 1 1/2 cup)
1 inch ginger
1 cup olive oil (or flax oil)
2 tsp sesame oil (toasted)
Juice of 1 lime
4 tbsp mellow white miso
6 dates, pitted, or ¼ cup maple syrup
2 tbsp nama shoyu
1/3 cup water
Blend all ingredients on high till creamy and emulsified.
Raw Spicy Coconut Noodles
I’m not sure what she means by “ground chili pepper”. In my cooking vocabulary, there are chile peppers, which come in a variety of levels of spiciness and are available both fresh and dried, and there’s chili powder, which is a blend of ground chiles and spices. My best guess for “ground chili pepper” is cayenne. (Here endeth the detail-freak digression for the evening. *grin*)
From a post on Raw Freedom Community.
Spicy Peanut Coconut Noodle
By Sarma Melngailis
Posted on GreenChefs here [RRN note: link seems to be broken/domain has been nabbed by a squatter]
Peanuts are technically a legume, although you wouldn’t necessarily think so considering someone misleadingly named them “peanuts.” Make sure you get really fresh, organically grown peanuts. Some debate persists about peanuts having toxicity, but it seems this may be from peanuts that are too old; at any rate, most toxins and other undesirables are washed away in the soaking process. However, if you don’t feel comfortable eating peanuts, try this with cashews.
“One of our chefs, Amanda, helped us turn this idea into a really great, flavorful dish. The flesh of young Thai coconuts makes perfect noodles — although they are soft, they do not stick together and are as easy or easier to eat then regular starchy noodles.”
For the spiced peanuts:
1 1/2 cups raw peanuts, coarsely chopped and soaked 4 hours or more
1/4 cup raw honey
2 teaspoons ground chili pepper
1/2 teaspoon sea salt
Drain and dry the peanuts and toss them in a medium bowl with the honey, chili pepper, and salt until well coated. Spread them in one layer on a Teflex-lined dehydrator tray and dehydrate at 115F for 1 to 2 days, until crunchy.
For the peanut sauce:
1/2 cup coconut meat
1 cup coconut water
2 cups peanuts, soaked 4 hours or more
1/4 cup nama shoyu
1 cup chopped ginger
1/2 cup galangal
3/4 cup raw almond butter
2 small red chili peppers, seeds optional
1/2 to 1 cup filtered water
3 tablespoons maple syrup
1/2 cup lime juice
In a high-speed blender, blend all the sauce ingredients except the lime juice until smooth. If using right away, add the lime juice and blend further to combine. If not, store the sauce in a covered container in the refrigerator for up to 2 days. Before serving, bring to room temperature and thoroughly stir or blend in the lime juice to thin it out again.
2 cups coconut noodles, from about 4 coconuts
1 cup julienned jicama
1 cup julienned green papaya (or green mango)
1 cup julienned bok choy
1 cup julienned French radishes
2 green onions, white and 1 inch green, thinly sliced on a bias
1 large handful cilantro
1 small handful Thai basil
1 tablespoon finely minced red chili pepper
Coarse sea salt
2 tablespoons sesame oil
2 tablespoons nama shoyu
2 limes, cut in half
In a large bowl, add the coconut noodles, jicama, green papaya, and the peanut sauce and toss to coat well. Add the bok choy, radishes, green onions, cilantro, half of the basil, half of the red chile, a sprinkle of salt, and gently toss. Divide among 3 serving plates and sprinkle with the spiced peanuts and the remaining basil and chili. Drizzle the sesame oil and nama shoyu on the plate around the noodles and garnish with the lime halves (which should be squeezed over the noodles just before eating).
Raw Savory Sunflower Seed Dressing
From Choosing Raw.
As you all know, I’m fanatical about raw dressings. Salad and raw veggies are at the base of any semi-raw diet, and they’re a lot tastier and more fun when they’re slathered in dressings that are delicious. I have so many I love (my soon to be updated recipe tab lists just a few), and they all add different character to my nutrient dense salads, my raw collard wraps, and my veggie dipping plates. They range from the rich (raw caesar) to the light (zucchini dressing). This one is a perfect in-between: the sunflower seeds add creaminess, but it’s not overly thick, and the flavors are light and bright from lemon and fresh herbs. Enjoy it on any salad, or as a tangy and refreshing vegetable dip.
Savory Sunflower Seed Dressing with Herbs (Raw, Vegan, can be gluten or soy free depending on whether you use nama shoyu or tamari)
Makes 1 1/2 cups
1/2 cup hulled sunflower seeds
1 cup water
3 tbsp fresh lemon juice
1 tbsp Bragg’s, nama shoyu, or tamari
1 tbsp dried parsley
1 tsp dried dill OR basil
1 tsp dried oregano
1 tsp agave nectar
1/2 tsp minced garlic
Put all ingredients in a high speed blender, and blend till creamy and smooth.
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!
Based on Random Daze theme by Polaraul