3 years ago
Jalapeno Burgers

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.

Jalapeno Burgers
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

http://www.recipezaar.com/290879

One of my favorite seasonings from olden days!

Ingredients:

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

(Source: rawfreedomcommunity.info)

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Raw Mango Cake with Raspberry Sauce

From Heather Pace of Sweetly Raw, via the Raw Freedom Community.

Mango Cake
This is one of the desserts I made for my clients this week. Optional - add a layer of chopped mangoes in between the cheesecake and mango layer.
A raspberry sauce compliments this nicely…and makes a great colour contrast.
I first made this cake using apricots instead of the pineapple, so you could do that instead. I personally prefer the pineapple.

Crust:
2 cups pecans
1/2 cup dates
Dash vanilla
Process the ingredients into a dough.
Press dough into the bottom of an 8” cheesecake pan.

Cheesecake layer:
2 cups cashews, ground finely*
1/4 cup raw honey
1/4 cup agave
Juice of 1 medium lemon
1/2 tsp pure vanilla extract

In high speed blender, mix all ingredients until smooth.
Spoon the mixture onto the nut crust.

Mango layer:
4 cups fresh or frozen mango, diced
2 dried pineapple rings, soaked 2-4 hours
1 small, really ripe banana
1 tbs coconut oil (optional)

Puree all ingredients until smooth in a food processor or blender. Pour over the cheesecake layer.
Chill in the freezer to set.

*Grind the cashews in a high speed blender or food processor. This makes it easier to blend the ingredients together.

yum yummmm! enjoy!
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And here’s the sauce, from down in the comments:

Hope you all enjoy, and here is a raspberry sauce that tastes great with the cake

Raspberry sauce:
1.5 cups fresh or frozen raspberries
1-2 tbs agave
juice of ½ lemon
Blend all until smooth. Strain to remove seeds.

Comments

 

3 years ago
Raw Raspberry Chocolate Rhapsody Cake

This sounds like it’d be pretty rich. I think I might try making it in thinner, torte-like layers instead of thick ones like a three-layer cake.

From Raw Freedom Community.

This is my first attempt at making raw cake and I must say I’m very pleased with the way it turned out. Plus, it was so much fun, not to mention absolutely decadent!

A special thanks to my talented and creative friends, Fairygirl and Coonlie, for their inspiration.

Raspberry Chocolate Rhapsody Cake

Chocolate Brownie Layer:
2 cups walnuts
2 cups pecans
1 cup pitted dates
1/3 cup cacao
1/3 cup carob
2 tsp vanilla extract
1 1/2 Tbs water

Place walnuts and pecans in a food processor and process until ground.

Add dates, cacao, carob and vanilla extract. Process until well mixed.

Add the water and process briefly.


White Chocolate-Raspberry Layer:
(Adapted from Vanessa Sherwood’s wonderful White Chocolate-strawberry Cheesecake)

1 cup frozen raspberries, thawed
1/2 cup cashews and/or macadamia nuts
3 Tbs melted coconut butter
1 Tbs melted cacao butter
2 Tbs honey or agave
1 tsp lemon juice
Pinch of salt

Blend in Vita-mix or high speed blender until smooth.


Coconut Vanilla Creme Topping:
1 cup young coconut meat
1/4 cup coconut or regular water
1/2 cup cashews, soaked
2 Tbs coconut butter, melted
1 Tbs honey or agave
2 tsp vanilla extract
Pinch of salt

Blend in Vita-mix or high speed blender until smooth. Put it fridge or freezer to thicken up.

Assembly:
In a springform pan or large plastic margarine tub lined with saran wrap, layer 1/2 of the chocolate mixture, followed by 1/2 of the raspberry mixture.

Put in freezer to set. Then repeat.

Again, let set in the freezer.

When the last raspberry layer has firmed up, gently transfer the cake onto a serving plate.

Cover with the Coconut Vanilla Cream topping.

If desired, decorate with chocolate sauce (just mix 1 part melted coconut oil with 1 part agave or maple syrup and 1 part cacao powder) and/or fresh raspberries.

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3 years ago
Kelp Noodle Heaven

From the Raw Freedom Community.

Kelp Noodle Heaven
by Linda Wooliever

I’ve been playing around with these kelp noodles. Each night I would find a recipe and modify it until I came up with SUCH a winning combination. Matt and I have been eating it like crack! I wouldn’t eat at the workshops I had this week because I just wanted to come home and make my kelp noodle dinner. BOY is it ever tasting heavenly to me and perfect warming herbs to eat this during this COLD COLD week! YUM! This has it all - spice, savory, a touch of sweet. I literally have to pace myself or else I’d inhale the bowl.

For the noodle heaven:

1 package sea tangle kelp noodles
purple cabbage (optional)

Really rinse the kelp noodles and drain in a mesh colander. Transfer to a bowl. Thinly chop about 3/4 cup worth of purple cabbage and put in the bowl with the noodles. Mix and set aside.

For the sauce:
4-5 Tbsp almond butter
1/4 cup filtered water
3 Tbsp extra virgin coconut oil
1-2 jalapeno peppers, deseeded* (depending on how much spice you like - start with one and add another if you want to make it SPICY)
1 Tbsp agave
1 Tbsp nama shoyu**
1/2 - 1 Tbsp ground ginger
2 tsp hot pepper sesame oil (or regular sesame oil)
1 tsp apple cider vinegar

Put all sauce ingredients in your blender and blend until smooth and creamy. You may have to blend a while if you live in a cold place like VT and the coconut butter is still in chunks. This is actually OK if the VitaMix blends it for a while because it warms it up some. You just want to stop after a minute because you don’t want to boil what you’ve got in the pitcher! After it’s all blended and creamy, pour over the noodle and cabbage mixture and let sit for about 5-10 minutes so that the noodles get softer.

* NOTE: Our healthy food store was out of jalapenos for a couple days so I used 1 Tbsp of my favorite hot sauce as a substitution for the fresh jalapeno peppers. This condiment isn’t raw but it’s what I had on hand and it still tasted heavenly. You could also substitute with a pinch or so of cayenne pepper. There’s always lots of ways to substitute.

**Another NOTE: Some folks will not use Nama Shoyu (an unpasteurized soy sauce) - it does have wheat in it so for some, there is an intolerance there. Others won’t use it because they say it makes them over eat. I think it has a great taste and so I use it. I also use Bragg’s liquid aminos which is another “no-no” to some. I think we can all make our own judgements of what works for our bodies and our pocketbooks I care more about reducing guilt and shame over food but I do also want to give you another substitution. If you can’t or don’t want to use nama shoyu or bragg’s, add a rounded tsp of your favorite miso as a substitution.

SERVING SUGGESTION: Now this is where it gets even better! Make a salad consisting of baby greens, baby spinach and sliced up or grated carrots. Put some on a plate. Then add some (about 1/4 cup) of my House Kim Chi on top of the salad! OO! This is SOOOO GOOD! Then add some (or a lot) of the kelp noodles on top. This is such a delicious and satisfying dinner. I can’t even begin to tell you how amazing this is. And beautiful too: white noodles, purple cabbage over fuschia pink kim chi over a green and orange salad. We make it very spicy and it’s SOOO wonderful to eat the heat when it is so cold outside. The ginger and the jalapenos are awesome. My toes are warming up just thinking about it!

(Source: rawfreedomcommunity.info)

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3 years ago
Kelp Noodles with Almond Butter Sauce

From the Raw Freedom Community.

Serves 6 as a side dish- 4 as a main

16-oz pkg Sea Tangle Kelp Noodles
2 tbsp peeled, grated ginger
1 C carrots-grated
1/2 C coconut water
1 C each red and green cabbage shredded
1 tbsp sesame oil
2 C (about) shredded baby bok choy
2 tbsp lemon or lime juice
¼ C shredded daikon radish, or regular red radish
1½ tsp Celtic sea salt
6 tbsp almond butter*
½ tsp cayenne pepper, optional

Wash, shred, and grate all vegetables and place them in a bowl with the Kelp Noodles (these noodles are ready to use, ready to eat – just open the package and put in bowl!)

Blend almond butter, ginger, coconut water, sesame oil, lemon juice, sea salt, and cayenne, if you’re going spicy! Blend well. Pour dressing over your vegetables and noodles, toss, and let salad sit to marinate for 30 minutes.

* Almond butter can be substituted for other nut butters.

(Source: rawfreedomcommunity.info)

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3 years ago
Kelp Noodles with Sprouts and Tahini Sauce

Calling for “20 shelled hemp seeds” is an odd way to specify the quantity. I think I’d just do a teaspoon (or more — I like hemp seeds). And since we have no spirulina, I’m declaring it optional; since we have no Udo’s oil, I intend to substitute olive or argan or a nut oil. Also from Raw Freedom Community.

If it wasn’t for the ridiculous amount of greens I eat, I wouldn’t be half as healthy as I am. I eat a meal like this twice a day.

Serves 1-2 people. Keeps for a day when refrigerated in a sealed container.

100g alfalfa and broccoli sprouts
50g kelp noodles
2 heaped teaspoons raw tahini
20g Salba or chia seeds
20 shelled hemp seeds
1 teaspoon spirulina
2 teaspoons Udo’s oil
1 teaspoon apple cider vinegar
Pinch of Himalayan pink salt

Put the oil, tahini, spirulina, apple cider vinegar in the bowl you’ll be eating out of and mash together. Add the seeds and mash again. Add the sprouts and mix. Rinse the kelp noodles and add those, mixing for a final time. Eat with love and appreciation for all things green.


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3 years ago
Kelp-Carrot-Courgette Noodles

For those of us in the States, courgette = zucchini.

Kelp noodles have a slightly crunchy texture, like al dente glass noodles. It’s nice in some recipes and not in others. If you find it’s not to your liking, soak the noodles for half an hour in some water with the juice of half a lemon in it.

From Raw Freedom Community.

It’s kelp noodles (very high in calcium) with spiralised carrots and courgette (zuchinni). It’s dressed with a splish of tamari, a splash of raw sesame oil and a dessertspoon of raw sesame seeds. Calcium city, actually, then. You can also add some minced ginger and garlic, and very thinly slice some red onion if you want it to be more grown up. We then dehydrate it for half an hour just to warm it through.

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Raw Pad Thai Sauce

From Raw Freedom Community.

Carmella’s Pad Thai Sauce
1 heaping Tbs tahini
1 Tbs almond butter
A few cashews
1/4 cup sundried tomatoes, soaked
2 dates, soaked
1/2 lime, juiced
1-2 garlic cloves (we love garlic!)
1 Tbs grated fresh ginger
Braggs, to taste
Curry powder, to taste
Water or tomato soaking water (if unsalted!)

Blend in food processor or blender with some water until you reach the desired consistency. (We like ours on the thick side!)

Serve on a bed of zucchini, jicama or coconut noodles. Top with diced red or yellow peppers and marinated Portobellos.

And from the comments:

  • I made this and its quite tasty. Dad liked it. I put it on zuchini noodles and kelp noodles and then all on a bed of romaine lettuce.… Had to make a small separate version for Mum who is allergic to tomatoes and chili so I used avo in place of sundried toms and basil in place of curry. That was nice also.

(Source: rawfreedomcommunity.info)

Comments

 

3 years ago
Raw Cashew Based Whipped Un-Cream

Suitable for ice cream cakes (brr!) and other desserts.

From Raw Freedom Community.

Whipped Cream
1 cup cashews or a mixture of cashews and macadamia nuts
1 cup + 2 tablespoons fresh coconut milk (simply blend 1 part dried coconut with 3 parts water in high speed blender)
1/8 - 1/4 cup honey or agave nectar (depending on how sweet a tooth you have)
1 tablespoon lemon juice
1 tablespoon vanilla
Pinch sea salt
1/2 cup coconut oil, melted
1 tablespoon lecithin powder*

*Lecithin is derived from soybeans and acts as an emulsifier. Look for lecithin (preferably non-GMO), in granules or powdered form, at your local HFS. If using granules, make sure to grind them up in a high speed blender of coffee grinder.

Blend all ingredients except coconut oil and lecithin until smooth. Add oil and lecithin and blend until thoroughly mixed. Set in fridge for about 1 hr.

(Source: rawfreedomcommunity.info)

Comments

 

3 years ago
Raw Spinach & Cream Pasta Casserole

From Raw Freedom Community.

Spinach & Cream Pasta Casserole

Serves 4

Pasta
2 or 3 zucchinis, peeled

Make linguine size pasta with the help of a spiral slicer. (Although any type/size should work good too.)

Sauce
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.

Marinated Spinach
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.


Marinated Criminis
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.


Assembly
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)


Carmella’s Notes:
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.

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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.
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