1 year ago
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 cayenne

Preparation: 

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.
Comments

 

3 years ago
Raw Sesame Noodles

From Gone Raw.

This recipe is adapted from a cooked version of Sesame Noodles that I used to enjoy frequently. I used to serve as a chilled dish in the summer but this version can be dehydrated to warm it up for the wintertime too. Its pretty quick to whip together for a quick dinner, just my style :-)

Ingredients: 

½ cup tahini/sesame paste
.125 cup shoyu/tamari
.33 cup water
2 tablespoon fresh ginger or 3/4 TBSP powered, pressed or minced
1 clove garlic
2 tablespoon ume vinegar or apple cider vinegar
1 tablespoon olive oil
2 teaspoon agave nectar or honey
½ teaspoon red pepper flakes or pinch of cayenne powder, (optional)
4 scallions, sliced thin
1 teaspoon sesame seeds
1 winter squash or zucchini (for noodles)

Preparation: 

Make noodles with the winter squash, zucchini or other hard vegetable using a saladacco or spirooli. Mix the rest of the ingredients in a bowl except the sesame seeds and a few of the scallion slices. Mix noodles with the sauce. Place on a serving plate and garnish with sesame seeds and the scallion slices that you set aside. Eat right away or dehydrate 30-60 minutes (enough to warm it up).

(Source: goneraw.com)

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3 years ago
Unfried Unrice

Texture is important with dishes like this —you don’t want to overprocess the cauliflower or the final dish will have a wet, mushy mouthfeel. It’s best to stop when you think it’s still a little underprocessed and taste it. You can always process it more, but there’s no way to undo it if you’ve gone too far.

From Gone Raw.

Servings:  Makes 6+ cups

This rice is as close as you’ll come to real fried rice. It’s got the right balance of mouth feel and taste, and it was a winner here at the house, even with Mr. Picky. You’ll find this serves 3 VERY generously, or four, with a side dish. Feel free to serve it very cold as a salad, or slightly warm, as I’ve suggested, for an authentic Fried Rice.

Ingredients: 

1 Head of Cauliflower
1 ten ounce package peas, thawed, or fresh peas
2 tablespoon onion
2 clove garlic
¼ cup cilantro or flat leafed parsley
1 inch of lemongrass
3 tablespoon olive oil
a drizzle of sesame oil, optional
2 teaspoon ginger, grated
nama shoyu, Braggs, or gf tamari
1 cup hulled sunflower seeds

Preparation: 

In the bowl of your food processor, pulse cauliflower into ‘rice’ and place in a bowl.

In the FP, pulse the onion, garlic, lemongrass, and cilantro or parsley until finely minced. Place in bowl.

Place peas in bowl. Stir all ingredients together.

Drizzle with oils and nama shoyu. Stir in sunflower seeds.

Heat on very low heat ina saucepan, stirring contstantly until just warm to the touch, or place in dehydrator for 30 minutes.

(Source: goneraw.com)

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Raw Satay-Style Butternut Noodles

This basic idea would probably be good with your favorite peanut (or peanut-alternative) sauce as well. Until I looked it up, I wasn’t aware that baby corn is available raw, though — I’ve only ever seen it in cans. (And so much for the claim I’d heard that it’s a different variety of corn; that link says it really is just immature sweet corn.)

From Gone Raw.

Satay-Style Butternut Noodles Servings:  Two generous portions

This is the first dish I ever made with my spiralizer. I had high hopes for the experiment and boy, it delivered!

This dish is a winner on so many levels. I looks great, tastes fabulous and the noodle texture is incredibly satisfying; it really does feel like a cooked meal. It’s such a fun dish to share. If you decide to include some nuts, like my suggested cashews, it can easily be a filling, satisfying and incredibly healthy main meal.

I’d certainly recommend it if you want to create a special raw celebration dish, fancy treating yourself to something a bit more special one evening, or if you want to impress non-raw friends.

Ingredients: 

Ingredients for the noodles:
1 butternut squash
1 large courgette
1 large carrot
1 red pepper
10 baby sweetcorn
4 spring onions (scallions)
generous handful of fresh coriander
2 generous handfuls of raisins
optional: 2/3 handfuls of cashew nuts

Ingredients for the dressing:
3 tsp tahini
juice of 1 lime
generous handful of coriander
freshly ground black pepper
½ tsp ground coriander } or {½ inch piece
½ tsp ground cumin } {of fresh ginger, peeled and diced
water

Preparation: 

1. Chop the butternut squash into quarters and then chop each quarter into two pieces. Put each piece through the spiralizer in turn (or grate it). If you are spiralizing, you will find the quarters from the bulbous end can be quite fiddly, and you will be left with a variety of remnants in odd shapes and sizes. No waste here – save them for your next juicing session! Put the spiralized squash into a large bowl.
2. Chop the carrot and courgette into manageable chunks (about 3 inches or so long) and put these pieces through the spiralizer (or grate them). Add the spiralized carrot and courgette to the squash.
3. Chop the red pepper into long thin slices and add to the vegetable mixture.
4. Chop the baby corn and spring onions (scallions) into small pieces and add to the bowl (along with the cashew nuts, if you want to use them).
5. Use both the leaves and the stalks of the coriander – chop it into medium sized pieces (it’s nice to still see some semblance of the leaves in the dish) and add this and the raisins to the vegetables.
6. To make the dressing, chop the coriander, peel and dice the ginger (if using) and put them, along with all of the remaining dressing ingredients into a mini blender. Blend, adding small amounts of water gradually, until you have a smooth consistency. If you don’t have a blender, use a jam jar – put all of the ingredients (chopped really finely) in it, add a little water, close the lid tight, and with your hand over the lid, shake really well to combine to a dressing consistency – adding more water gradually if needed.
7. Pour the dressing over the vegetable mixture and mix well, distributing the different vegetables as well as coating everything in the dressing.

Comments

 

Raw Vanilla Chai Coconut Macaroons

I was telling my husband that the dangerous thing about looking at recipes on Gone Raw is the little “you might also like” sidebar on the right. “What?” he said, “you mean like this here, where it says ‘Vanilla Chai Coconut Macaroons’? Ooh, that sounds good. Look at that one.” Thanks for demonstrating my point, sweetie. *grin*

If you don’t dehydrate these, they should probably be stored in the refrigerator.

From Barefoot and Frolicking via Gone Raw.

 

Vanilla Chai Coconut Macaroons
Servings:  12-14 small macaroons

This recipe is by far, my favorite raw macaroon recipe ever; not too chewy, not too sweet, and just the right texture. The combination of coconut with maple syrup and vanilla chai spice will satisfy any sweet tooth, and gives the classic macaroon a sassy raw vegan twist.

Ingredients: 

1 cup cashews
1 cup + 1/4 cup shredded, unsweetened coconut
4 tbsp maple syrup
2 tsp lucuma powder
3 tbsp melted coconut oil
1 tsp vanilla chai spice sugar*
pinch of salt

(for the vanilla chai spice sugar, combine the following ingredients in a coffee grinder, then combine with your favorite dry sweetener (sucanat or raw cane sugar. You can also omit the sweetener, and just use the spice directly in the recipe):

½ inch vanilla bean, pod and seeds
6 -8 cardamom pods, seeds only, hull removed
2 points of star anise, pod and seeds
¼ tsp ground cinnamon
¼ teaspoon ground ginger
1/8 tsp ground cloves, or 2 whole
12 coriander seeds
4 allspice berries
2 white peppercorns
few grinds of nutmeg

Preparation: 

Process all ingredients except for the 1/4 shredded coconut together in a food processor. Chill mixture in fridge for at least an hour. Add in the 1/4 cup shredded coconut. Using an ice cream scoop, press mixture to make circular macaroon shape. Sprinkle extra vanilla chai spice sugar on top of each macaroon. Dehydrate for 4 - 5 hours or until macaroons are molded and ‘dry’ (check in on them periodically to make sure they haven’t dried out ‘too much’. Less dehydration time will yield a softer, moister ‘cookie’). Amazing!

For more delicious and fun raw vegan recipes, please visit my blog, “barefoot and frolicking: a space for musing on living, raw foods, and vegan cuisine”: http://barefootandfrolicking.blogspot.com

Comments

 

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)

Comments

 

Raw Orange Creamsicle Tarts

From Bee’s Knees Kitchen via Gone Raw.

These Orange Creamsicle Tarts have the same smooth sweet orange flavor with a delicious chewy Macaroon Crust. They are so gorgeous to serve and taste even more divine!

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Ingredients: 

Macaroon Crust:

* 1 1/2 c Dried Shaved Coconut
* 1/2 c Cashews, ground
* 3 tbls Agave
* 2 tbls Coconut Oil, melted
* Pinch Himalayan Salt

Process the coconut and cashews in the food processor until a meal forms. Add the rest of the ingredients and process until the dough becomes sticky. Measure a heaping 1/2 c of dough into each tart tray. Press into place being sure to create a few mm crust around the sides. Let sit in the fridge while you prepare the filling.

Orange Creamsicle Filling:

* 1 1/2 c Cashews, soaked for 2 hours
* 1 c fresh Orange Juice
* 1/4 c Agave Nectar
* 2 tbls Coconut Oil, melted
* 2 tbls Orange Zest

Blend all the ingredients until completely smooth. Depending on how sweet or bitter the orange juice is, adjust to taste. The flavor should be one that is lightly sweet with a creamy taste. Either add more orange juice or agave to achieve your desired flavor. Pour into the 4 prepared tart trays and let set in the fridge overnight as the orange zest flavors will give the cream a more intense flavor. Sprinkle a few long zest strips over the top and serve.

(Source: goneraw.com)

Comments

 

3 years ago
Spiced Root-to-Fruit Salad

I seem to be on a roll with finding non-seasonal recipes. Tomatoes! Peppers! Cucumbers! *whispering* Hey, it’s not summer yet. Oops… okay, how about parsnips! Sweet potatoes! Butternut squash! Not winter any more, really…

True, it may not be fully winter any more, but I have several butternuts in the pantry that I have to find something to do with, and a parsnip leaped into my basket at the produce market yesterday. (I swear, I have no idea how it got there — no more idea than my husband has of how the chocolate bar got there either…)

I don’t recall seeing fresh cayenne peppers, so I’d probably use one of the little red fresh death peppers that all the Asian groceries around here carry. 

From Gone Raw.

Spiced root to fruit salad Servings:  1-2

My taste tester and I were almost going to call this raw food recipe “so good we can’t think of a name.” Fortunately, a more descriptive title came forth: Spiced Root to Fruit. Since the ingredients span roots to fruits, it too is an appropriate name. When these simple ingredients come together they create a delightful synergy. You’ll taste a little sweet, a little spice, and a hint of kapow. …So good you won’t know what you want to call it.

Please visit www.meamoeba.com for more raw food recipes.

Ingredients: 

1 cup sweet potato, shredded or diced
1 cup cauliflower florets
1 green onion
½ apple, sweet
½ cayenne chili pepper, sliced
2 tsp raw stone-ground mustard
1 tsp raw agave nectar
¼ tsp cinnamon
⅛ tsp cumin
a handful of raw cashews, chopped
salt to taste

Preparation: 

Finely shred raw sweet potato. Set aside. You can, instead, choose to dice the sweet potato; if so, place directly in a mixing bowl.

Thinly slice green onion and ½ of cayenne chili. Chop apple (choose a tart or sweet variety like pink lady, Braeburn, Fuji). Break cauliflower into small florets. Place these four ingredients in a mixing bowl.

Add prepared mustard (my favorite is Eden Foods’ raw stone ground brown mustard), agave, cinnamon, cumin. Stir well. Salt to taste. Stir

Break or chop cashews into pieces and add them to the mixture. Add shredded sweet potato and fold into the existing mixture.

Serve garnished with a pinch of cayenne if desired. Serves one satisfying portion, or two teasers.

Spiced Root to Fruit will keep in the fridge longer than you’ll ever let it.

Comments

 

3 years ago
Raw Thai Mango and Sticky Un-rice

For this recipe I think you want a fresh mature coconut, the kind in the dark brown hairy husk, not a young coconut.

From Gone Raw.

Ingredients: 

mature coconut, processed into rice sized bits
1 ripe mango, peeled and sliced
1 cup macadamias or almonds, soaked overnight
1 teaspoon vanilla or vanilla bean
1 cup h2o or coco water or o.j.
2 tablespoon agave to taste

Preparation: 

grind coconut in what ever you have to make rice sized bits, peel and slice mango and arrange over coconut. make sause by blending soaked nuts, liquid( water or coco water) syrup and vanilla until smooth. drizzle this over mango and “rice” decorate with sesame seeds and viola!

(Source: goneraw.com)

Comments

 

Raw Spicy Thai Wraps

From Gone Raw.

½ cup cashews
2 teaspoon sesame oil
½ teaspoon sea salt
¼ cup agave
½ cup lemon juice
2 tablespoon ginger, (about a inch of ginger)
1 red chile or any chile, (I like it hot, so determine use full pepper with caution)
1½ tablespoon nama shoyu
1 cup almond butter
½ head of cabbage, (any type of cabbage will work)
1 large carrot, (or use a few baby carrots)
1 mango
sprouts
fresh cilantro leaves
fresh basil leaves
fresh mint leaves

Preparation: 

1. Put cashews, salt, and sesame oil in the food processor and process.

2. Put agave, lemon juice, ginger, red chile, nama shoyu and almond butter and blend together.

3. Shred cabbage put into bowl and hand mix in the blended ingredients.

4. Cut the carrots into thins slices and do the same to the mango. Lay the lettace leaf down and put the the cabbage mix, lay carrots, mango down. Add some sprouts, cilantro, basil and mint (must add the basil and mint!!). NOW EAT IT. Oh yah, you can fold it, roll it or just fork it. They all taste the same but the experience is your descision.

(Source: goneraw.com)

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