Moroccan Carrot Salad (Schlata Chizo)
Carrot salads are a relatively new dish, especially raw ones. Until well into the twentieth century, most Europeans ate only cooked carrots, primarily in stews and soups. In the Middle East, people also used them as a component of cooked dishes, but sometimes added grated or minced raw carrots as a minor ingredient to various salads. It was in northwestern Africa that carrots, both cooked and raw, became the featured component of salads — typically an accompaniment to couscous or part of an assortment of salads.
Moroccans brought carrot salads to Israel in the 1940s, and they quickly became ubiquitous. These salads are a traditional Rosh Hashanah dish in Israel, a symbol of a sweet and fruitful year to come. At many Israeli restaurants, cooked carrot salad automatically appears on the table with the bread, pickles, and hummus. The carrots are usually flavored with charmoula, a characteristic Moroccan marinade of oil, lemon juice, garlic, cumin, and salt. Most cooks add heat with chilies, sometimes in dangerous proportions. I have tasted some that left me gasping and other that proved a lively appetizer, so adjust the amount of chilies to your own preference and that of your guests. For fancy presentation, Israelis serve raw carrot salad, commonly called gezer chai (“live carrots”), in quartered avocados or on a bed of lettuce leaves, garnished with a sprig of mint.
Yield: Makes 5 to 6 servings
1 pound carrots, coarsely grated (about 4 cups)
1/4 cup vegetable oil or extra-virgin olive oil
3 to 4 tablespoons fresh lemon juice
1/4 cup chopped fresh cilantro or parsley
2 to 4 cloves garlic, mashed or minced
1 teaspoon ground cumin or 1/2 teaspoon ground cumin and 1/4 teaspoon ground cinnamon
1 teaspoon sweet paprika
Pinch of salt
About 1/2 teaspoon harissa (Northwest African chili paste), or 1 tablespoon minced green chilies, or 1/4 to 1/2 teaspoon cayenne (optional)
In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature.
Light Ginger-Citrus Napa Cabbage Slaw
Originally from Happy. Healthy. Life. Via veganfeast.
This isn’t your grandma’s cabbage slaw. One of my favorite uses for Napa Cabbage is to chop it up into a raw vegan slaw. Light flavors of ginger and citrus give this dense tender cabbage variety a bright zesty flavor. Instead of going heavy on dark soy sauce or a heavy helping of vegan cream, this slaw recipe stays light and palate cleansing. It makes a perfect side dish for a sunny day meal…
Light Ginger Citrus Napa Slaw
vegan, serves 4
3-4 cups Napa Cabbage, chopped into thin 2 inch strips
1 small yellow bell pepper, diced
1/4 cup red wine vinegar
2 tsp olive oil
2 tsp black pepper
1/2 cup orange slices or mandarin segments
1 Tbsp lemon juice
3 Tbsp Vegenaise
1-2 Tbsp fresh ginger, grated
2 tsp agave syrup
1 tsp paprika
dash of salt as needed
optional add-in: 1/2 cup chopped flat parsley
Add cabbage, bell pepper and citrus slices to large bowl.
Add vinegar, oil, vegenaise and agave syrup.
Add in salt, pepper, ginger, paprika and lemon juice.
Toss well again.
Chill until ready to serve.
A few hours in the fridge will assist in marinating the cabbage.
*for a creamier slaw simply add more vegenaise.
Serve as a side dish or salad.
More optional add in ideas: cayenne, garlic, sliced almonds, pea shoots, sliced fennel, cold snow peas, bean sprouts, toasted sesame seeds.
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
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
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.
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.
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…
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.
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!
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, GratedPreparation:
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
- 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.
Arugula Salad with Fresh Blueberries, Dried Cranberries and Orange Dressing
I’m not fond of sage, so I’d probably replace it with some other herb. Looking at The Flavor Bible, some possibilities are basil, cilantro, dill, fennel (fresh, I assume they mean), mint, parsley, or watercress.
From Raw Epicurean.
Arugula and Sage with Fresh Blueberries, Dried Cranberries and Orange Dressing
Thought I’m currently totally into arugula, pretty much any type of green will taste great with the other ingredients in this recipe.
Arugula, I used 1 package of pre-washed baby arugula
1/4 cup fresh sage, thinly sliced/chiffonade *
2-3 thinly sliced red onion rings, cut in half and separated
1 package [4.4 oz] fresh blueberries
1/3 cup dried cranberries
sunflower seeds and orange zest, optional
In a large bowl add arugula, sage, red onion, blueberries, and dried cranberries. Add about 1/4 cup orange dressing and toss to coat. Divide salad between 4 salad plates or bowls. Top the salad with a sprinkle of sunflower seeds and some orange zest.
This sweet and tangy dressing is great over greens, grilled vegetables or a grain-based salad.
1 tablespoon orange peel zest
1/3 cup fresh squeezed orange juice
1/4 cup fresh squeezed lemon juice
1 tablespoon thinly sliced fresh sage
1 teaspoon agave, or preferred sweetener, optional
1/2 teaspoon paprika
1/4 teaspoon each sea salt and fresh ground white pepper, or to taste
1/2 cup extra virgin olive oil
Add all ingredient, except the olive oil, in a small bowl. Whisk together. Then gradually whisk in the olive oil until the mixture has thickened. Use as much as needed to dress a salad or vegetables. Refrigerate the rest in an airtight container up to one week. Bring the dressing to room temperature and whisk before using.
Yield 2/3 cup
*Chiffonade is a cutting technique that you can use to cut up any flat leafy food, herbs like basil, or leafy greens like spinach.
Pomme D’Amour Tomato Dressing
This is the tomato dressing referenced in the mushroom-turnip green recipe below.
From Raw Epicurean.
Pomme D’Amour Tomato Dressing
Try this fresh slightly spicy tomato dressing on your next salad or as a dip with fresh vegetables.
2 medium tomatoes, slice into quarter wedges
¼ cup cold pressed extra virgin olive oil
2 tablespoons apple cider vinegar
2 cloves garlic
1 teaspoon sea salt
1 teaspoon fresh cracked mixed pepper
1 teaspoon paprika, I like to use Hungarian paprika
Put all ingredients into the blender, except olive oil, and blend until mixed. While blender is still running slowly pour in olive oil, blend well. Serve immediately or store in a salad dressing bottle or container with a lid in the refrigerate. Keeps about 5 days. Shake or stir well before serving.Makes about 1 1/2 cups
Raw Turnip Greens and Mushroom Ragout Casserole
I have a couple of the mini-casserole dishes the photos show, and they’re great. Just the right size for one person, and shallow enough to fit in the dehydrator as long as I use the spacer ring.
Tomato dressing recipe to follow.
From Raw Epicurean.
Turnip Greens and Mushroom Ragout Casserole
A hearty yet light one dish meal. If you want to serve this dish warm, place it in the dehydrator at 118 degrees for about 1/2 hour.
3 cups mushroom, diced
1/2 cup walnuts, finely chopped
2 celery stalks, diced
1 small shallot, minced
2 cloves garlic, minced
1 fresh thyme, or 1 teaspoon dried
1 fresh marjoram, or 1 teaspoon dried
2 tablespoon extra virgin olive oil
2 tablespoon organic balsamic vinegar
1 tablespoon fresh lemon juice
2 cup tomato dressing, I used balsamic vinegar in place of apple cider vinegar
2 large tomatoes, diced
6-8 large turnip leaves, thinly sliced/chiffonade
In a medium bowl mix together the mushrooms, walnuts, celery, shallots, garlic, thyme, marjoram, olive oil, vinegar, and lemon juice. Scoop the mushroom mixture onto a dehydrator tray lined with a sheet. Dehydrator 1 1/2 – 2 hours at 115-118 degrees.
Meanwhile, make the tomato dressing, and diced the tomatoes. Set aside. Next, make the turnip greens by stacking the turnip leaves atop each other, then roll tightly together [like rolling a cigar]. Start at one end of the roll, slice the end and continue down the roll making thin slices. Place the thinly sliced turnip greens in a bowl, add fresh lemon juice [about 1/2 tablespoon] and season to taste with sea salt and fresh ground black pepper. Set aside.
Remove the mushrooms fresh from the dehydrate and place in a mixing bowl. Add the tomato dressing and chopped tomatoes. Stir to combine. Take 4 mini casserole dishes and divide the mushroom ragout into each dish. If you don’t have mini casserole dishes, you can use double-handled soup bowls, ramekins, or small bowls. Place the turnip greens atop the mushroom ragout.
Makes 4 individual mini casseroles
Sweet Tangy Southern Raw-B-Q Sauce
For all that the preparation of the tomatoes is critical to get the right result, it’s late November. Any tomatoes available now are probably expensive and not very flavorful. Rather than letting the perfect be the enemy of the good, I’m planning to use my thoroughly-dried-for-storage tomatoes and rehydrate them first. Perfectionism equals no barbecue sauce; satisficing equals barbecue sauce. Good enough for me.
By the Purely Raw folks, posted at Gone Raw.
A true southern treat. Thick, Sweet and Tangy BBQ Sauce. Combine with my “Grilled Steak” recipe for a authentic BBQ Beef experience that will fool a truck driver from Georgia. Great on top of NutLoaf also.Ingredients:
2 cup Half Dried Tomato halves., Cut in half laying on side and dehydrate halfway.Preparation:
8 clove Dates. Large whole fresh., Not cloves of course. Use 8 whole Dates. Remove stone or pit.
½ cup Red Onion, Quartered.
1 tablespoon Olive Oil, Cold Pressed, Unfiltered
1 tablespoon Lemon Juice, less than the juice from 1/2 of a lemon.
½ tablespoon Rosemary, Dried
½ tablespoon Thyme, Dried
1 teaspoon Ground Coriander, Powder
1 teaspoon Paprika, Dried
½ teaspoon Cayenne Pepper Powder, Dried
The tomato preparation is everything for this to be perfect. Lay a ripe tomato on it’s side and cut in half. You will have half a top and half a bottom from each tomato. I fill a whole tray in my Excalibur Dehydrator with the halves open face up. I run them until they are half done or maybe a litle more. Not dry at all! This makes about 2 cups.
Throw everything into the food processor and run until all chunks are completely gone. Be patient! It’s worth it.
You can add Garlic or more Cayenne if you like also.
Based on Random Daze theme by Polaraul