Creamy Cilantro Soup
I don’t think you can really say this soup is perfect for spring, considering it calls for zucchini and bell peppers, both of which are summer kinds of things.
From the Raw Divas.
Creamy Cilantro Soup
Makes 4 servings
- 1 zucchini, chopped
- 1 bunch cilantro, stems removed (2 cups)
- 1 red, yellow, or orange bell pepper
- 1/2 apple, chopped
- 1/2 cup water, plus additional to thin as needed
- 1 tablespoon Bragg Liquid Aminos or 2 teaspoons tamari
- 1/2 teaspoon sea salt, or to taste
- 1 teaspoon onion powder, optional
- dash cayenne pepper
- 1 avocado, chopped
- Optional: dulse flakes, diced bell pepper, fresh corn off the cob, sunflower greens, chopped romaine, to garnish
Place all ingredients except the avocado and optional garnishes in a blender and process until smooth. Add the avocado and blend. Serve immediately, with garnishes if desired, or store in the refrigerator for up to 24 hours.
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.
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 pastePreparation:
.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)
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).
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 CauliflowerPreparation:
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
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.
Creamy Coconut Sauce
From the same Sweetly Raw noodle post.
Creamy Coconut Sauce
1 cup coconut milk*
1/2 cup almond butter
4-5 teaspoons minced ginger
4 teaspoons white miso
1 small clove garlic
1 tablespoon lemon juice
1/2-1 teaspoon tamari
1 drop stevia
Cayenne pepper, to taste
*Option 1: Blend young coconut pulp with it’s water, making sure it’s the consistency of thick cream. If there isn’t much pulp you will need more pulp to thicken it up, or less of the water.
*Option 2: Blend 1/3 cup shredded coconut with 1 cup water in a high speed blender until smooth and then strain through a nut milk bag for a smooth milk.
Balsamic Tahini Dressing
Thumbs up on this one from me, and from my husband, to my surprise. Ordinarily he’s a one-dressing man (balsamic vinaigrette, thankyouverymuch), but he liked this one a lot. Into the “keepers” file.
From Choosing Raw.
A few nights ago, my boyfriend was struck with the ingenious notion of combining tahini and balsamic vinegar. As soon as I heard it, I declared it brilliant. Not a typical flavor pairing, but since when do I like conventional flavor pairings? If avocado and chocolate didn’t forever persuade me that conventional pairings are nonsense, then nothing will. And actually, tahini and balsamic work really beautifully. The sweet and sour balsamic offsets the salty tahini, and since tahini is a relatively mellow flavor, it’s a perfect canvas for a really strong acid.
Our original tahini and balsamic experiment was just that: tahini and balsamic vinegar, tossed with a bowl of chopped veggies. The following day, at lunch, I made a slightly more refined version. I hope you’ll love it.
Balsamic Tahini Dressing (yields 1 1/2 cups)
1/2 cup tahini
1/4 cup balsamic vinegar
3/4 cup water
1/4 tsp garlic powder (or 1/2 clove finely minced garlic)
1 tbsp tamari or nama shoyu
Blend all ingredients together in a food processor. Enjoy over salad, as a sandwich/falafel dressing, or as a dip. Adjust the water in the recipe to suit your purposes: you may want to add a bit more or less depending on whether this is a dip or dressing.
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.
From Eating Well.
The roasted-nut and citrus flavors of this easy dressing go well with Asian-style salads or meals; try drizzling it on grilled shrimp or chicken breast, too.
- 1/4 cup orange juice
- 1/4 cup rice vinegar
- 2 tablespoons reduced-sodium tamari, or reduced-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey
- 1 teaspoon fresh ginger, finely grated
- Whisk orange juice, vinegar, tamari, oil, honey and ginger in a small bowl until the honey is incorporated. Transfer to a jar and refrigerate.
Raw Savory Garden Veggie Pasta
By Kristen Suzanne.
Savory Garden Veggie Pasta
By Kristen Suzanne of KristensRaw.com
Yield 3-4 servings
1/2 cup olive or hemp oil
2 tablespoons tamari (wheat free)
2 cloves garlic, pressed
Juice of one lemon
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon mustard powder
2 pinches black pepper
2 cups carrots, diced
1 head broccoli florets, chopped into bite size pieces
1 cup red bell pepper, chopped
1 cup yellow bell pepper, chopped
1 large zucchini (or 2-3 medium), spiralized
Whisk the marinade ingredients together and set aside. Place the veggie mix in a large bowl and pour the marinade on top. Stir to mix and coat the veggies with the marinade. Set aside for 30-60 minutes, stirring every 10 minutes or so. (Alternately, you can make this a day ahead of time and put the marinated veggies in the refrigerator overnight.)
Put your spiralized noodles in serving bowls and top with the marinated veggies. Voila! Yummy, easy, extraordinarily nutritious, and delicious!
*For extra mojo, sprinkle on some hemp seeds and raisins!
“Even Better” Raw Onion Bread
From Gone Raw.
1 Medium Zuchinni ShreddedPreparation:
1 Large Carrot Shredded or 2 Medium
2 Large Onions Sliced in a FP or Slicer
¼ cup Olive Oil
1 tablespoon Braggs
½ cup Water
1 cup Ground Flaxseed
1 cup Ground Sunflower or Pumpkin Seeds
Mix Onions Zuchinni and Carrots. Then add water, Braggs and Olive Oil. Then add in Ground seeds. Miz well and spread onto teflex sheet and dehydrate at 100 degrees for 12hours. At 12hours, flip the bread onto a regular dehydrator tray and continue o dehydrate for 12 hours. At this point check to see if the bread is dry on the outside, othrerwise continue for a couple more hours. Slice bread and enjoy with fresh tomatoes!!
And some notes from the comments:
I made this twice in the last week. Once adding extra grated squash, celery, rosemary, sage and thyme, using soaked, ground and whole pumpkin seed, trying to get the stuffing effect, it worked. The next time, the basic recipe with ground sunflower seeds. I still soaked the seeds first, but both times I added the liquids/oil to the ground flax meal, and let it sit to absorb it all, then the finely ground seeds, the grated veggies, and onion very last. The batter was nice to work with and I used parchment paper; the bread came out very wrap like the first time, because I made some round ones, and just did squares the second batch. I think alot of people don’t really grind the flax into a meal, and I know it is important to make a nicer flexible texture. Most of my family, who are not eating raw really liked it. I will probably use this as a basic recipe and try dried fruit instead of onoin.
I have to say AGAIN how much I love this bread! I made it with apple instead of zucchini and replaced the Braggs with a scant 1/2 t salt. Dehydrate on two trays for about 18 hours for a nice, soft bread that works beautifully for sandwiches. Oh yeah, I also do my sweet onions in the food processor almost to a pulp. Than I do the carrot followed by the apple. Doing them separately helps me get them all finely grated. I put the nuts and sunflower/pumpkin seed combo together in my K-Tec to grind, so making this bread is a snap. Spreading it on the dehydrator trays takes the most time. I peel off the Teflex sheet after about 12 hours. This is the best bread ever… flavorful, chewy and soft!! It has taken me 2 years (non-continuous) of raw to find a bread I love.
Based on Random Daze theme by Polaraul