Orange-Miso Sauce
From Eating Well.
Orange-Miso Sauce
From EatingWell: Summer 2004, The EatingWell Diabetes Cookbook (2005)
Mild, nutty flaxseed oil, the richest plant source of omega-3 fatty acids, provides the perfect base for salty miso and sweet orange juice. This sauce is delightful over grilled eggplant, fish and chicken or used as a salad dressing.
Ingredients
- 1/4 cup sweet white miso, (see Ingredient notes)
- 1 tablespoon orange zest
- 1/4 cup orange juice
- 1/4 cup flaxseed oil, (see Ingredient notes) or canola oil
- 1 tablespoon minced fresh ginger
- 1 tablespoon rice vinegar
- 1 teaspoon mirin, (optional)
Preparation
- Combine miso, orange zest and juice, oil, ginger, rice vinegar and mirin (if using) in a small bowl and whisk until thoroughly blended.
Tips & Notes
- Ingredient Notes: Made from fermented soybeans, miso is a common ingredient in Japanese cooking. There are different types of miso, in shades ranging from white and yellow to reddish brown and dark brown. Available at health-food stores and Japanese markets.
- Flaxseed oil, pressed from flaxseeds, is a valued as a source of omega-3 fatty acids. It is highly perishable, so store in the refrigerator and use as soon as possible. Available at natural-foods stores.
Corn, Arugula & Tomato Salad
From Eating Well.
Corn, Arugula & Tomato Salad
From EatingWell: Summer 2004
Fresh corn and tomatoes make an especially attractive and delicious summer salad. Sweet corn balances the peppery arugula and tart tomatoes.
READER’S COMMENT:
“Great salad! But too much oil (much more than necessary). I used 2 tablespoons and next time will use only 1. “
Ingredients
- 3 tablespoons red-wine vinegar
- 3 tablespoons minced shallots
- 6 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 6 cups loosely packed arugula, (about 6 ounces)
- 2 cups corn kernels, (about 4 ears)
- 1 1/2 pints cherry tomatoes, halved
Preparation
- Combine vinegar and shallots in a large bowl and let stand at room temperature for 10 minutes.
- Whisk oil into the vinegar mixture until blended. Season with salt and pepper. Add arugula and toss to coat. Arrange the arugula on serving plates. Add corn and tomatoes to the bowl, toss to coat with the dressing that remains, then spoon the mixture over the arugula and serve.
Raspberry Vinaigrette
From Eating Well.
Raspberry Vinaigrette
From EatingWell: Summer 2004
Mild-tasting grapeseed oil is the ideal foil for fruity raspberry vinegar. This simple dressing offers an especially nice finish for a salad of mixed greens, fresh peaches or berries and chicken. For an exquisite appetizer, drizzle the dressing over melon wedges (or fresh figs) draped with thin slices of prosciutto.
Ingredients
- 2 tablespoons raspberry vinegar
- 1/8 teaspoon salt
- Freshly ground pepper, to taste
- 1/3 cup grapeseed oil, or canola oil
Preparation
- Whisk vinegar, salt and pepper in a small bowl. Slowly whisk in oil.
Honey-Mustard Vinaigrette
From Eating Well.
Honey-Mustard Vinaigrette
From EatingWell: Summer 2004, The EatingWell Diabetes Cookbook (2005)
Here is a great, all-purpose salad dressing. The pleasing pungency of Dijon mustard makes it a good match for slightly bitter greens, such as escarole, chicory, radicchio or Belgian endive. It also makes an irresistible dipping sauce for crunchy vegetables (especially fennel) and crusty whole-wheat bread.
Ingredients
- 1 clove garlic, minced
- 1 tablespoon white-wine vinegar
- 1 1/2 teaspoons Dijon mustard, (coarse or smooth)
- 1/2 teaspoon honey
- 1/8 teaspoon salt
- Freshly ground pepper, to taste
- 1/3 cup extra-virgin olive oil, or canola oil
Preparation
- Whisk garlic, vinegar, mustard, honey, salt and pepper in a small bowl. Slowly whisk in oil.
Carrot Chips
From a post on Ask MetaFilter.
Carrot Chips! Slice thin with a mandoline or make long ribbons with a vegetable peeler. Spice as you wish and then dehydrate/crisp in a low oven or dehydrator. Smoked salt makes them almost baconlike in flavor.
(Source: ask.metafilter.com)
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
to High.
4. Blend for 2 minutes or until warm.
Serve immediately.
posted by ibakecake at 10:29 AM on March 26
Carrot-Sesame Dressing
Using a high-speed blender would probably result in the smoothest possible dressing. Use your favorite mild-flavored oil if (like me) the idea of otherwise-unspecified “vegetable oil” makes you a bit leery. From a post on Ask MetaFilter.
Carrot Sesame Dressing
½ cup white miso
6 tablespoons vegetable oil
¼ cup packed finely grated peeled carrot
2 tablespoons finely grated peeled ginger
2 tablespoons unseasoned rice vinegar
4 teaspoons toasted sesame seeds
2 teaspoons toasted sesame oil
2 teaspoons honey
Mix everything together in a jar. Seal tightly and shake hard. Use it in a day or two, it doesn’t last long in the fridge.
posted by Splunge at 9:56 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
pinch cayennePreparation: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.
Iron Woman Gingerbread Smoothie
Blackstrap molasses isn’t raw, but it’s such a good source of iron it may be worth making an exception. From Oh She Glows.
Iron Woman Gingerbread Smoothie
As women, we’re about twice as likely to suffer from iron deficiency as compared to men. If you are a vegetarian or vegan, you’re even more likely to suffer from an iron deficiency at some point in your life, especially because plant-based sources of iron are more difficult to absorb than animal-based sources. This gingerbread smoothie is packed with blackstrap molasses which is a wonderful vegan source of iron. One tablespoon has 3.5 mg of iron and I like to sneak in two tablespoons into this smoothie. Add in some chia seeds and you will up your iron even more. Just be sure to take iron-rich foods with Vitamin C to help increase the iron’s absorption.
Adapted from my Gingerbread Vegan Overnight Oats.
Ingredients:
- 1 cup non-dairy milk (I use Vanilla Almond Milk)
- 1-2 tbsp blackstrap molasses (I use 2, but add to taste as it’s strong)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1 tsp vanilla extract
- 1 frozen banana
- 1 tbsp chia seeds (also high in iron!)
- 2 ice cubes
- Peanut Butter Graham crackers + coconut, for garnish (optional)
Place all ingredients except for molasses into the blender and blend until smooth. Now add the molasses, a bit at a time, to taste. You may find that you only want 1 tbsp of molasses or maybe 2 tbsp if you like the flavour like I do. Serves 1.
How to Make Vegan Butter 
Very interesting post explaining the science behind creating a faux butter suitable for vegan cooking and baking.
Butter is one of those ingredients that can be so central to baking that as soon as some people hear the term vegan baking they wonder aloud almost in a panic, “what about the butter?!” Many vegan baked items get along great with fats like canola, coconut oil or even olive oil. These types of fats work wonders for cakes, cookies, bars and breads. When designing recipes where we need something to act like butter, things start to get complicated. Solid fats like butter and margarine are integral to things like puff pastry, pie crust, shortbread, croissants, danish dough and certain cakes. This is because in these cases the fat is used to coat the flour so gluten doesn’t develop too much and also trap air bubbles to enhance leavening and texture. The only option in these instances is to turn to a margarine or similar vegan butter that is solid at room temperature and gets soft as it melts so it blends to one cohesive mass of dough.
Vegan butter options as of this writing are pretty slim. If you’re lucky, you have access to Earth Balance Buttery Sticks or Spectrum Spread (tub margarine is a no-no in baking due to its excessive water and salt content). These margarines utilize a blend of fats, water, starches and gums to mimic real butter. If you’re unlucky you only have access to other margarines which use a process called partial hydrogenation to solidify vegetable (usually soy) oil. This hydrogenation process alters the fat structure which also happens to create compounds called triglycerides that are highly toxic to the body. Toxic to the point of where finding local, sustainably raised real butter would ironically probably be a better pseudo-vegan alternative in the grand scheme of things.
Non-hydrogenated vegan margarines aren’t knights in shining buttery armor either. Lots of them use palm oil which, as of this writing, is currently associated with rainforest destruction due to its rising popularity as countries like Sumatra scramble to devote more land to its production without respecting the environment. Imagine that: a vegan option that actually leads to habitat destruction. There are efforts currently underway to sustainably cultivate palm oil but as vegans know, the best way to really know that you’re not contributing to it is to just not buy it.
I’ve never been a huge fan of margarines because I find that they’re so packed with chemicals and stabilizers that they frequently remind me of what it would be like to chew on a candle on a hot day. Have you ever done a taste test with butter and margarine? Butter dissolves away on the tongue and margarine overstays its welcome by a long shot, leaving a gummy residue lingering on. Loving a challenge, I decided to do something about this lack of quality vegan butter and give my best shot to making my own alternative. Lucky for us, this turned out to be much easier than I thought and I think I may have opened a buttery portal to give vegan bakers a little more power to innovate with the flavor of their recipes. White Chocolate Almond Croissants anyone?
Based on Random Daze theme by Polaraul
