3 years ago
Raw Vegan French Onion Dip

From Addicted to Veggies.

Raw Vegan French Onion Dip

Step 1.

Before-hand Prep

Make a batch of AtV Sour Cream (you will need to use half of 1 batch)

Step 2.

Making your Dip

*** In a medium mixing bowl combine: 

1 & 1/2 cups AtV Sour Cream 
Pinch of Sea Salt & Pepper 

Mix evenly and set aside

*** In a small mixing bowl combine the following dry ingredients:

2 Tbsp Minced Dried Onion (you can find this in the spice section of your grocery store, and possibly the bulk spice section as well)
2 Tbsp Onion Powder
3/4 tsp Garlic Granules
Additional Sea Salt and Pepper to taste

Using a fork, mix together your dry ingredients evenly. Slowly add your dry ingredients into your Sour Cream. Once you’ve mixed your dip let it chill in the fridge for about an hour - this will let the flavor of the Onion develop.

This dip is simply dreamy. I just don’t know what else to write. If you’re an Onion Dip Fanatic like I am, then give it a try! I’ve been making batches of this to keep in my fridge because it’s so good, and you can enjoy it in so many different ways. My adorable sister ate this while visiting from the East Coast and said: "How Did you make this without using MSG? It’s seriously (explicit) addictive!"That translates to success in my book.

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3 years ago
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

cilantro soup

  • 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
  • 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.

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Raw Ranch Dressing & California Ranch Wrap

From Choosing Raw.

There are plenty of raw dressing variations floating around online, but this is my own version–and my favorite! It’s rich and fresh tasting, and it’s dotted with spring herbs, so it’s perfect for this time of year. It’s a little greener than your traditional ranch dressing, but that’s just the dill and parsley making their presence known!

Raw Ranch Dressing (Yields 1 ½ cups, or so)

¾ cup cashews, soaked for at least two hours
½ cup water
2 tbsp lemon juice
¼ cup apple cider vinegar (a little more if you like it more tart)
3 tbsp olive oil
¼-½ tsp. salt
½ tsp. dried thyme
½ tsp dried oregano
*1 clove garlic
*½ tsp onion powder

3 tbsp fresh dill
3 tbsp fresh parsley

* You all know me well enough to know I’d never include these! But if garlic and onion don’t, um, make you gag, use them for a more traditional “ranch” flavor.

Blend all ingredients in a high speed blender – OR blend all ingredients except for the oil in a food processor, and drizzle the oil in until the mixture is creamy and emulsified.

When dressing is blended, chop an additional few tablespoons of herbs and mix them in. Enjoy on top of a big green salad, or in…

Gena’s California Ranch Sandwich:

Take two generous leaves of Napa cabbage. Pile one of them high with red cabbage, cucumber, tomato slices, and some thinly sliced avocado (sprouts or carrot would also be a nice addition). Drizzle generously with raw ranch dressing, cover with the other cabbage leaf, and serve.

sandwich-1

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3 years ago
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
Raw Rustic Brown ‘Rice’ & Veggies with White Miso Gravy

This looks like the sort of fundamental recipe that could be easily varied according to one’s preferences or desired cuisine. Change the spicing and you’d have something different.

From Addicted to Veggies.

Today’s post is a tribute to some of my favorite spices, coming together to make my favorite kind of dish: Comfort Food. 

- This Recipe makes enough for roughly 4 generous servings -
Step 1.

Rustic Brown ‘Rice’

Recipe Note: While this recipe calls for the use of Oat Groats for the ‘Rice’ please note that this is only my preference due to my own diet restrictions. If you’re not a fan of Oat Groats then please feel free to substitute them with anything you’d like. I recommend: Wild Rice or Quinoa. Just be sure to toss whatever grain you decide to use with the Dry Spice Flavoring.

-

3 c Oat Groats - soaked 6 to 8 hours

Oat Groats naturally expand (grow in size) when soaked in water. Always re-measure your Oat Groats AFTER you’ve soaked them. The amount noted in this recipe is for post-soaked Oat Groats.

Rinse and Drain your Oat Groats after they’ve been soaked:

Transfer your Oat Groats to your food processor and chop/pulse them evenly. Transfer chopped Groats to a mixing bowl:

Toss your Oat Groats with 3 Tbsp of  Safflower Oil //or// Walnut Oil. Set them aside and move on to making your spice flavoring…

-Rustic Dry Spice Flavoring

In a Spice Grinder add the following:

1/2 c Raw Pumpkin Seeds

3 Tbsp ground Flaxseed meal

1 Tbsp Onion powder

1 tsp dried Thyme

1/2 tsp dried Rosemary

1/2 tsp Sea Salt 

Grind all of the above into a fine powder.

Add this to your mixing bowl with your Oat Groats (or grain of choice)

Mix it all together…

Set your Rustic Brown ‘Rice’ aside and move on to the next step.

—-Step 2. Savory Veggie Mix

1 & 1/2 c Zucchini - peeled and chopped

1/2 c Red/Yellow Bell Pepper - chopped

1/2 c Green Onion - chopped

1/2 c dried Apricot - chopped

Toss all of your veggies together with a dash of salt and pepper. It’s that simple!

—-Step 3. Heating your Brown ‘Rice’ & Veggies

In two separate dishes/trays place your Veggies & Brown ‘Rice’ into your Conventional Oven set at it’s lowest heat. Leave the oven door cracked open and proceed to warm your food for about 30 minutes. Move on to the final step while you are waiting for your food to warm in the oven…

—-Step 4.White Miso Gravy

1 & 1/2 c AtV Sour Cream

1 c Water

3 Tbsp Mellow White Miso paste (found in the refrigerated section of your grocery store)

1 Tbsp Lemon Juice

1 Tbsp dried Parsley

2 tsp Onion powder

2 tsp Nutritional Yeast

1/4 tsp ground Celery Seed

1 tsp Cracked Black Pepper (the more the better!)

Place all of the above ingredients into your blender and puree. 

Gently warm the gravy in a sauce pan on your stove top whisking continuously until it’s warm to the touch —- or in you can heat it in a shallow dish in your dehydrator. 

Enjoy this Miso Gravy drizzled atop your Rustic Brown ‘Rice’ & Veggies. 

You can also have it cold as a lovely dip or dressing for your salad 

Recipe review: "It tastes like Thanksgiving!"

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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 Moroccan Butternut Squash Parcels

From Gone Raw.

A great lunch snack with the taste of Morocco but even better as a dinner dish to be eaten with friends.

Ingredients: 

1 cup Butternut Squash, Grated
2 Zucchini
1 cup Pine Kernels
4 Dried Apricots, Soaked till soft
1 tablespoon Agave Nectar or Honey
1 pinch Garlic Powder
1 pinch Onion Powder
1 pinch Paprika
1 pinch Cinnamon
1 pinch Cumin Powder
1 pinch Turmeric
1 pinch Salt
1 pinch Pepper

Preparation: 
  • Grate one Zucchini and the Butternut Squash into a bowl.
  • Ground ½ of the Pine Kernels and add to the mix along with the un-ground ones.
  • Chop the soft Apricots into small chunks and add to the mixture.
  • Add the Agave Nectar or Honey and mix in well.
  • Now in another bowl mix all the spices together (this is so we don’t end up with the spices not getting evenly mixed in) and then mix into your main mixture and set aside while you do the next stage.
  • With a vegetable peeler, peel thin slices length ways down the Zucchini. With these slices lay one on top of the other to form a cross.
  • Place a heaped tablespoon of the Moroccan Butternut Squash mix in the middle and then bring the ends of the Zucchinis up to cross over the top to seal the parcel.
  • Now these can be eaten like this but for best results place in the dehydrator for 4 ½ hours to firm up.

Serve with a nice fresh green salad.

(Source: goneraw.com)

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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)

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Creamy Dill Dip

Tip: the simpler way to express “1 Tbsp & 1 tsp Onion powder” (which doesn’t count on people noticing the bold type or the ampersand) is “4 tsp onion powder”.

The sour cream recipe can be found here.

From Addicted to Veggies.

One of my favorite things about Holiday parties is the finger food I get to make (and eat). There’s no question that I have an affinity for appetizers, but for someone who loves dips as much as I do I definitely have a very discriminating palate. I like my dips to taste like they’re loaded with all kinds of flavor - in short, I like my dips to taste like they’re NOT raw/vegan.

I’m happy to say that this Holiday season I have successfully fooled my non raw vegan friends with some amazingly tasty dips…and I’m going to share one of them with you right now!

AtV Creamy Dill Dip

Step 1.

 Before-hand Prep
Make a batch of AtV Sour Cream (you will need to use half of 1 batch)

Step 2.
Making your Dip
*** In a medium mixing bowl combine:
1 & 1/2 cups AtV Sour Cream
1 tsp Date Paste //or// Coconut Nectar

Mix evenly and set aside-

*** In a small mixing bowl combine the following dry ingredients:

2 heaping Tbsp Dillweed - dried
1 Tbsp & 1 tsp Onion powder
1 tsp Garlic Granules
1/4 tsp ground Celery Seed
Sea Salt and Pepper to taste

Using a fork, mix together your dry ingredients evenly. Slowly add your dry ingredients into your Sour Cream. Once you’ve mixed your dip let it chill in the fridge for about an hour - this will let the flavor of the dried Dillweed develop.

—-My favorite way to serve this dip for parties is with a HUGE bowl of thinly sliced Cucumber rounds. You can pair it with chips, bread wedges, sliced apple…and probably many more things. Either way you can’t go wrong!

In the photo above I paired the Dill dip with fresh cucumber, apple, and a dash of lemon pepper - all piled onto flax/rye ‘bread’ (recipe for bread will be coming soon). This is probably my favorite way to eat the dip as a meal or snack.

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Raw Salsa Wraps

And one more from the Raw Food Hikeathon.

Salsa Wraps - by Cherie Soria

Yield: 12 wraps (6 servings)

5 cups tomatoes, seeds removed

3 cups seeded and chopped red bell peppers
2 cups chopped yellow zucchini
2 red jalapeño peppers, seeded
1 tablespoon red onion
2 teaspoons onion powder
1 to 2 cloves garlic, crushed
1/2 teaspoon solar-dried sea salt
1 avocado, peeled, seeded, and mashed
3 tablespoons psyllium powder
1/4 cup chopped cilantro, packed, optional

1. In a high-powered blender, purée the tomatoes, bell peppers, zucchini, jalapeño peppers, and red onion until smooth. Add the onion powder, garlic, and salt, and purée again. While blender is still turning, add the avocado, and then the psyllium powder, and blend well for a few seconds.

2. If desired, pulse in the cilantro until it is broken into pieces. Do not fully process; the cilantro should be in small pieces.

3. 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.

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

5. 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.

6. 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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