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.
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.
Flax Veggie Wraps
So many raw food uncookbooks and recipes blithely say “partway through, peel off the non-stick sheet”. I do appreciate a recipe-writer who acknowledges that yeah, actually, the batter does sometimes stick and need to be scraped off.
From Raw From The Farm.
Flax Veggie Wraps (makes 16 wraps) (raw)
2 cups flax seeds soaked overnight in 4 cups water (or 8 hours)
2-4 Tbsp fresh marjoram, oregano, chives
1/2 cup cilantro
pinch celtic sea salt
sprinkle of cayenne pepper
juice of 2 lemons
Drain, rinse, and drain again the flax seeds to remove as much liquid as possible. Then divide the flax seeds into 4 batches and blend on high in a Vitamix-type blender until smooth. If you try to do too much at once, they won’t blend thoroughly, will get too hot, and the Vitamix will turn off from over work. I speak from experience!
Next, blend all other ingrendients in a food processor until smooth. Divide into two batches and add half of flax seed mixture and blend again to mix. Then blend second half of flax mixture with second batch. The Vitamix can be used for this step instead of the processor, if you prefer.
Pour mixture into 4 circles about 6” diameter and 1/4 inch thick onto Teflex sheets. This will take 4 trays. Dehydrate at 100 degrees for 5 hours, flipping over onto mesh sheets about half way through. If any batter sticks to the Teflex sheet being removed, just scrape off and add to the undried side of wraps. Use to wrap any kind of cut vegetables or salad. Serve with tomato salsa, avocado sauce (avocadoes blended with basil).
Raw Spinach & Cream Pasta Casserole
From Raw Freedom Community.
Spinach & Cream Pasta CasseroleAttached Thumbnails
2 or 3 zucchinis, peeled
Make linguine size pasta with the help of a spiral slicer. (Although any type/size should work good too.)
1 cup cashews and/or macadamias
1/2 to 3/4 cup water (til desired thickness)
1 garlic clove
1/4 cup lemon juice
1 tsp salt
Grind nuts until fine then add other ingredients and blend until smooth.
2 cups spinach, thinly sliced
1/2 tbs olive oil
1/2 tbs oregano
1/8 tsp salt
Place all ingredients in a bowl and massage to wilt the spinach.
2 cups crimini mushrooms, sliced
1 part olive oil
1 part tamari
1 tsp dried tarragon
Toss mushrooms and let marinate for at least 1 hr.
Pine Nut Parmesan
1/2 cup macadamias
1/2 cup cashews
2 Tbs pine nuts
1 Tbs lemon juice
1Tbs flax meal
1 clove crushed garlic
1Tbs nutritional yeast
1/2 tsp salt
First process macadamias and cashews until ground. Then add the rest of the ingredients and process until well mixed. You don’t want to overprocess the pine nuts as they release a lot of oil.
Toss the noodles with the sauce. Gently fold in the spinach and 3/4 of the marinated mushrooms (save the rest for garnish).
Place mixture in a dish.
Sprinkle with Pine Nut Parmesan.
Top with remaining mushrooms.
Dehydrate at 110 degrees for 1 hour (optional)
You’ll probably have extra sauce and parmesan but I’m sure you’ll find some way to use the left-overs. lol
Oh, and the parmesan freezes well too.
First pic shows before going into the D, then after.
And from later in the thread:
This time, I used cashews only for the sauce and chopped portobello instead of criminis with a little dried tarragon in the marinade. Oh, and I skipped the parmesan.
Raw Carrot-Lime Tang Soup
I find that a juicer is creeping higher on my priority list. Soups like this are part of the reason. From Renegade Health.
Carrot-Lime Tang Soup
1 c carrot juicePut all the ingredients except the avocado into a blender and blend until smooth and creamy. Add the avocado and finish blending. Enjoy
1 red pepper, de-seeded and chopped
1/4 c minced cilantro
1 Tbsp lime juice
1 Tbsp minced fresh ginger
1 tsp oregano
1/4 tsp Himalayan salt
1 avocado, peeled, de–stoned and chopped
Raw Corn Chips
Also from Raw Food Talk.
I had a hard time finding a crispy corn chip recipe I liked as I do not like a lot of different spices in my chips. I bought some raw corn chips from my HFS and loved them. I had never had a dehydrated chip that was so crispy before! I made my own recipe using the same ingredients.
I am estimating the amounts as I generally just eyeball it.
1 (16 oz) bag of frozen corn, thawed
1/2 a red bell pepper
1/3 cup ground flaxseed
1/2 lemon, juiced
handful of cilantro
1 tsp oregano
Blend the corn, onion, and lemon juice on high until smooth. Add some water to facilitate the blending if need be. Add the flaxseed and oregano and blend again. Throw in the handful of cilantro and briefly blend so that there are still chunks of cilantro. Pour onto 2 teflex sheets and spread. The mixture is generally very thin so I spread it by picking up the entire tray and rocking it back and forth. I dehydrate it at 105.
Raw Marinara Sauce
I thought this was pretty tasty when I made it, although a little heavy on the red bell pepper for my taste. Throwing in another fresh tomato and some more sun-dried to help balance it worked well.
Served over zucchini noodles, it was much nicer when warmed in the dehydrator at 115F for an hour or so. I’m still trying to develop a real appreciation for zucchini noodles, I must admit. When I eat them I get that “my, how virtuous I’m being” feeling. I trace it back to a traumatic childhood experience with raw zucchini in a salad and a grandmother issuing the “you’re not getting up from this table until you eat that zucchini” ultimatum. Give me time… :-)
This tastes like the best slow-simmered tomato sauce you’ve ever had.
- 1 ripe tomato
- 1/2 cup sun-dried tomatoes, soaked or oil-packed
- 1/2 red bell pepper, chopped (about 1/2 cup)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon minced fresh basil, or 1 teaspoon dried
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed garlic (1 clove)
- 1/4 teaspoon plus 1/8 teaspoon salt
- Dash black pepper (optional)
- Dash cayenne
Place all the ingredients in a food processor fitted with the S blade. Process until smooth. Stop occasionally to scrape down the sides of the bowl with a rubber spatula.Stored in a sealed container in the refrigerator, Marinara Sauce will keep for three days.
Ok, so I’ve received quite a few emails asking for this recipe since putting the photo on my flickr account.
I really love this dish, it’s great to take to potlucks or give to your non-raw friends and doesn’t need any expensive kitchen equipment other than a knife, a chopping board and an inexpensive food processor. A mandoline would be an advantage, and is also very cheap in terms of kitchen equipment.
Serves 9 large portions. Can be made in a 33 x 27cm -(or similar size) lasagne dish, or made as individual portions on the plate.
1c pine nuts
2 T lemon juice
2 T nutritional yeast
2 yellow peppers
2T fresh parsley
1T fresh thyme
½c water as needed
- Process all ingredients together adding as little of the water as possible until a fluffy consistency is achieved.
Walnut Meat Layer
1 ½c walnuts soaked 1 hour or more
1c sun-dried tomatoes, soaked for 1 hour or more
1T dark/brown miso
2t dried oregano
2t dried sage
1T nama shoyu
½t cayenne pepper
2T olive oil
1T agave nectar
- Grind all ingredients in a food processor, leaving the mixture slightly chunky.
1 ½c sun dried tomatoes, soaked 2 hours or more
2 soft dates
2 cloves garlic
2c tomato, seeded and chopped
1 ½T dried oregano
1/3c olive oil
2T lemon juice
- Process in a food processor until smooth.
2 c tightly packed basil leaves
¾c pine nuts or walnuts
½c olive oil
1 clove garlic
1T lemon juice
- Process all ingredients, leaving plenty of chunkiness!
6c torn spinach
5T dried oregano
3T olive oil
1t sea salt
- Place all ingredients in a bowl to marinade and wilt for 1 hour or longer, putting the covered bowl in a dehydrator will help this process but it’s not essential.
For the assembly
5 medium courgettes (zucchini), cut lengthwise and marinated in 1T of salt and 3T olive oil for 10 minutes.
Pinch black pepper
- Line the base of your dish with a layer of the courgette strips that slightly overlap.
- On top of this put down a layer of the walnut meat, then the cheese, then tomato sauce and finally the pesto on top. Finish this with another layer of slightly overlapping courgette strips.
- Repeat step 2 but before adding the final layer of courgette, take your wilted spinach and create an additional layer with that.
- Placing the whole dish in the fridge for several hours will firm it all up slightly which will make it easier to cut into portions.
- Garnish individual portions with black pepper and a sprig of basil.
Raw Zucchini Angel Hair Pasta with Marinara Sauce
Zucchini Angel Hair Pasta with Marinara Sauce
8 medium small tomatoes (or 4 large tomatoes)
1 red bell pepper
1-2 cloves garlic
2 sprigs basil (about 10 leaves)
2 sprigs oregano (about one teaspoon fresh leaves)
1/8 teaspoon cayenne or chili flakes
1/2 cup sun dried tomatoes
1-2 dates or a pinch of stevia
6 medium zucchinis spiralized on thin setting
1 cup chopped bell pepper
1 cup chopped tomato
4 tablespoons chopped raw olives (black, green, or a combination of both)
1/2 cup chopped parsley
Blend all ingredients except the 2 cups chopped bell pepper, tomato, olives and the spiralized zucchini into a blender until smooth. You can add more sun dried tomatoes for a thicker sauce. Mix chopped bell pepper, tomato, and olives into the sauce for a chunky style sauce. Pour the sauce over spiralized zucchini.
Based on Random Daze theme by Polaraul