2 years ago
Cashew-Basil Cream Sauce

Serve over zucchini noodles, kelp noodles, or your other raw pasta-alternative of choice. From Dandelion Vegan Blog.




I didn’t measure the sauce when I was making it, but here’s roughly what I put in:

Cashew Basil Cream Sauce:
1 generous cup raw cashews, soaked in water for an hour or so
2 generous Tablespoons pine nuts
2 cloves minced garlic
1/8-1/4 cup nutritional yeast (to taste, I usually go for 1/4 cup)
6-8 drops ume plum vinegar (because it’s quite salty and tangy, I just drizzle a bit in…you’ll have to adjust to your tastes)
1 generous/heaping Tablespoon white miso
2-3 Tablespoons fresh lemon juice ( I usually go for more like 3)
1.5 cups water
Generous 2 cups chopped fresh basil leaves
salt and pepper to taste

Drain the cashews and blend in food processor with the rest of the ingredients, except the basil. Add the water gradually until you get the smoothness and consistency you want, I went for a thick consistency that was still “pourable”.  For a nice smooth consistency, blend it for several minutes. When you’ve achieved the consistency you want, toss in the chopped basil leaves and pulse a few times to blend through.

Toss the cashew/basil cream with some drained noodles that are just on the verge of al dente and gently heat through. Serve right away with lightly steamed green beans, and some pine nuts and basil shreds to garnish. Pretty yummy stuff!

(Source: flyawayvegan.blogspot.com)

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3 years ago
Vegan Caesar Salad

From Choosing Raw. She suggests sprinkling the finished salad with nutritional yeast; I’d recommend something like Parma! instead as being a bit closer to Parmesan.

There was a time not so long ago when I assumed that I Caesar salad and I would never meet again. I was a new vegan, and I didn’t know all of the inns and outs, but I did know that eggs and parmesan were not on the menu. Besides that, my memories of Caesar salad were mostly limited to my own sadness that anyone would smother crisp, fresh romaine in heaps of dressing that was often no better than mayo. Little did I know then that there are a million recipes for vegan Caesar out there—raw and cooked—and tons of substitutes for the ingredients that give Caesar salad its taste. With a little nooch, a little seaweed, and some nuts, raw, vegan Caesar is as easy as pie, and I happen to think it’s even tastier. Try this dressing, and tell me if you don’t agree.

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Raw, Vegan Caesar Salad Dressing (makes about 1 1/4 cups)

1/2 c cashews
1/4 c hemp (if you can’t afford or don’t have hemp seeds, all cashews is fine, too)
1/4 c nutritional yeast
1/4 tsp salt
2 lemons juice
black pepper
3 pitted dates
1 tsp kelp granules (optional, but good for recreating the anchovy taste)
3/4 c water
2 large stalks celery

Blend all ingredients together in a high speed blender, or, if you haven’t got one, soak the nuts first and put it all in a regular blender. Serve over romaine lettuce and any other veggies you like.
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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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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:

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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:

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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.

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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).

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

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3 years ago
Raw Ranch Dressing

Paprika and green bell pepper aren’t interchangeable to me (paprika = mmm, green bell pepper = ecccchhhh), but experiment to see what you like.

From Addicted to Veggies.

If you’re like me, and at some point in your life stopped eating certain foods foods (due to health, dietary restrictions, or choice)…you know…those naughty foods that called your name in the night like a seductive edible, er…seductress…yeah…
Anyways…
Did someone say Ranch dressing? Yep - that was me, over in the corner, day dreaming about that horrible salad dressing/dip. So if Ranch still has you thinking longingly about it, heaving a big deep sigh, and cursing it’s name all at the same time, well this post is for you.

Ranch Dippy!

1 c Cashews
1/4 c Apple Cider Vinegar
3 tsp Onion powder (maybe a pinch or two more)

1 tbsp Dried Chives
1 tsp dried Dillweed
1 tsp dried Parsley
3 tsp Dried Green Bell Pepper, or 1 tsp Paprika
1 tsp Nutritional yeast (optional
1 tsp Sea Salt
1 and 3/4 c Water (maybe a bit more after it’s chilled, because it may thicken)

—-

Process/Blend for 3 to 5 minutes, until very smooth

Chill - and enjoy with just about anything!

(Source: addictedtoveggies.com)

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3 years ago
Raw Zucchini-Pepper Wraps

Also via the Raw Food Hikeathon.

Zucchini Pepper Wraps - by Cherie Soria

Yield: 12 wraps (6 servings)

6 cups chopped yellow bell pepper (about 6)
6 cups chopped zucchini (about 4 to 5)
1 avocado, peeled, seeded, and mashed
1/2 teaspoon solar-dried sea salt
1 1/2 tablespoons nutritional yeast
optional 3 tablespoons psyllium powder

1. In a high-powered blender, purée the bell peppers and zucchini until smooth. Add the avocado, salt, and the optional nutritional yeast, and blend again. While the blender is running, add the psyllium powder and blend well for a few seconds.

2. Using 1/2 cup of the mixture for each wrap, use a flat rubber spatula to quickly form four flat disks on a dehydrator tray lined with a nonstick sheet. Each disk should be about 7 inches in diameter, and they should not quite touch each other. Spread the wraps into round disks quickly, or the mixture will thicken and become difficult to spread.

3. Dehydrate at 105 degrees for about 4 hours, or until you can easily remove them from the nonstick sheets.

4. Turn the wraps over onto mesh dehydrator screens. Place an additional mesh screen on top of each tray of wraps. This makes them flatter and easier to store. Continue dehydrating another 3 to 4 hours, until dry but still flexible.

5. Store in an airtight container in the refrigerator for up to two weeks, or in the freezer for up to two months.

(Source: rawhike.com)

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Raw Corn Tortillas

From the Raw Food Hikeathon.

Corn Tortillas - by Cherie Soria

Yield: 12 tortillas (6 servings)

4 cups chopped yellow bell pepper (about 4)
6 ears corn, kernels only (3 cups)
1 medium zucchini, peeled and chopped (1 cup)
1 1/2 tablespoons nutritional yeast
1 tablespoon lemon juice
1/2 teaspoon solar-dried sea salt
1 avocado, peeled, seeded, and mashed
3 tablespoons psyllium powder

1. In a high-powered blender, purée the bell pepper, corn, zucchini, nutritional yeast, lemon juice, and salt until smooth. Add the avocado and purée again. While the blender is still running, add the psyllium powder and blend well for a few seconds.

2. Using 1/2 cup of the mixture for each tortilla, use a flat rubber spatula to quickly form four flat disks on a dehydrator tray lined with a nonstick sheet. Each disk should be about 7 inches in diameter, and they should not quite touch each other. Spread the tortillas into round disks quickly, or the mixture will thicken and become difficult to spread.

3. Dehydrate at 105 degrees for 4 hours, or until you can easily remove them from the nonstick sheets.

4. Turn the tortillas over onto mesh dehydrator screens. Place an additional mesh screen on top of each tray of tortillas. This makes them flatter and easier to store. Continue dehydrating another 3 to 4 hours, until dry but still flexible.

5. Store in an airtight container in the refrigerator for up to two weeks, or in the freezer for up to two months.

(Source: rawhike.com)

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Leek Broccoli Cauliflower “Risotto” w/ Herb Cheeze Sauce

The last recipe from that Addicted to Veggies post about leek recipes. And me with broccoli, cauliflower, and a leek in the fridge…

Based on past experience with a raw cabbage-based “Mexican rice” recipe, I’m guessing it’s important not to over-process the “risotto”. And parsley is another herb not worth bothering with in dried form, IMO, especially since it’s available year-round.

Leek Broccoli Cauliflower “Risotto” w/ Herb Cheeze Sauce

This next recipe is my top favorite, and I’ve already eaten it at least five times. It does require a little bit of “before-hand prep” but I promise you it’s totally worth it!

Step 1:

Take a handful of the following three ingredients:

Chopped Leek
Chopped Cauliflower
Chopped Broccoli

Place them in your food processor with

1 Tbsp Nutritional Yeast (optional)
S&P to taste

Pulse all of the ingredients together until them are evenly broken down and resemble the size of rice


Place the “Risotto” into a large mixing bowl and move onto the next step.

Step 2:

Cheezy Herb Sauce

You will first need to make 1 batch of Monsterella Cheeze. This takes a little bit of time, but in order for the sauce to mimic the creamy cheese-like flavors and texture you HAVE to do it. I promise it’s worth it one hundred percent!

3/4 batch of Monsterella Cheeze
1/4 c (soaked) Cahsews
1 Tbsp Dijon mustard
1 Tbsp Nutritional Yeast
1 tsp Onion powder
1 pinch dried Parsley
3 big pinches Italian Herbs
1 Tbsp Apple Cider Vinegar
S&P to taste
1 c Water

Blend very well in food processor

*Optional - once Sauce has been made stir in a handful of dried Leek greens. Place herbed Cheeze sauce into a mixing bowl with dehydrated Leeks and mix well.

Place sauce in refrigerator for half hour to chill. Pour Herbed Cheeze sauce over “Risotto” and mix ingredients together —- you will have leftovers of the cheese sauce, but it will keep for 3 to 4 days. It probably won’t last very long though…it’s that darn good!

(Source: addictedtoveggies.com)

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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)

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