3 years ago
Raw Salsa Wraps

And one more from the Raw Food Hikeathon.

Salsa Wraps - by Cherie Soria

Yield: 12 wraps (6 servings)

5 cups tomatoes, seeds removed

3 cups seeded and chopped red bell peppers
2 cups chopped yellow zucchini
2 red jalapeño peppers, seeded
1 tablespoon red onion
2 teaspoons onion powder
1 to 2 cloves garlic, crushed
1/2 teaspoon solar-dried sea salt
1 avocado, peeled, seeded, and mashed
3 tablespoons psyllium powder
1/4 cup chopped cilantro, packed, optional

1. In a high-powered blender, purée the tomatoes, bell peppers, zucchini, jalapeño peppers, and red onion until smooth. Add the onion powder, garlic, and salt, and purée again. While blender is still turning, add the avocado, and then the psyllium powder, and blend well for a few seconds.

2. If desired, pulse in the cilantro until it is broken into pieces. Do not fully process; the cilantro should be in small pieces.

3. Using 1/2 cup of the mixture for each wrap, use a flat rubber spatula to quickly form four flat disks on a dehydrator tray lined with a nonstick sheet. Each disk should be about 7 inches in diameter, and they should not quite touch each other. Spread the wraps into round disks quickly, or the mixture will thicken and become difficult to spread.

4. Dehydrate at 105 degrees for about 4 hours, or until you can easily remove them from the nonstick sheets.

5. Turn the wraps over onto mesh dehydrator screens. Place an additional mesh screen on top of each tray of wraps. This makes them flatter and easier to store. Continue dehydrating another 3 to 4 hours, until dry but still flexible.

6. Store in an airtight container in the refrigerator for up to two weeks, or in the freezer for up to two months.

(Source: rawhike.com)

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3 years ago
Taco Salad —- Leek Salsa with spicy Cashew ‘TVP’

This one won’t be seasonal around here until June.

Another from Addicted to Veggies.

Taco Salad —- Leek Salsa with spicy Cashew ‘TVP’

Spicy Cashew ‘TVP’

Soak 1 cup of Cashews for 2 hours. Drain/rinse cashews and either: pulse in food processor or finely chop. Place finely chopped Cashews in bowl and add the following spices:

3 to 4 Tbsp Taco Seasoning
2 Tbsp Onion powder
1 Tbsp Nutritional Yeast
1/2 tsp Garlic Granules
1/ 2 tsp Cumin
Cayenne to taste
S&P to taste

Mix well!

Leek Salsa

4 to 5 small Tomatoes chopped
1 c Leek rinsed/drained/and finely chopped
1 c Red Onion finely chopped
1/2 c Celery chopped
3 Tbsp Lime Juice
1 Tbsp Apple Cider Vinegar
1 (heaping) Tbsp Date Paste
4 pinches Lemon Pepper
4 pinches Garlic Granules
Dried or Fresh Cilantro to taste
Cayenne to taste
2 tsp Onion powder (optional)
Sea Salt to taste

Mix the above well. Let it chill in fridge for 1 hour so flavors can build.

You can enjoy a Taco Salad by using the above two recipes and piling them on top of a bed of lettuce, shredded Cabbage (as seen in the photo) Spinach, or any kind of your favorite green. I also like to add Avocado and some of my Monsterlla Cheeze for a fresh creamy texture

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3 years ago
Pasta with Sundried Tomato Sauce

More from Sweetly Raw.

Pasta with Sundried Tomato Sauce

Noodles:
3 zucchinis, peeled into thin strips with a vegetable peeler, or on a mandoline.

Sauce:
1 ½ cups sundried tomatoes, soaked a few hours
1 cup tomato, diced
3-4 tbs fresh basil, chopped
1 pitted, medjool date or tsp honey
1 tbs fresh parsley, minced
1 tbs olive oil
1 small clove of garlic
3-4 pitted kalamata olives (optional)

Blend the sauce ingredients together in a food processor until smooth. Mix with the zucchini noodles.

(Source: sweetlyraw.com)

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3 years ago
Parsley-Hemp Tabbouleh

It seems a little odd that this post about “winter vegetables” includes a recipe that requires tomatoes, which are about as summery a vegetable as exists.

From the Raw Divas

Leafy greens: Leafy greens are a gift any time of the year, but they are especially appreciated in the winter when produce selection isn’t the greatest. Now is the time to learn to make green juices and exciting salads. And, sprinkled with Superfoods like in the following recipe, you will be amazed at how great you feel when you load up on greens!

Parsley and Hemp Tabbouleh

raw food recipe for parsley and hemp tabbouleh

Ingredients:

  • 2 ounces parsley, chopped
  • 1 Roma tomato, diced finely
  • 1 T fresh mint, chopped
  • 3 T hemp seeds
  • green onion, diced
  • 1 T olive oil
  • 1 T fresh lemon juice
  • Pinch salt

Directions:

Toss all ingredients together except for the tomatoes. Refrigerate until ready to use, and add the tomatoes just before serving. If the tabbouleh stays in the fridge for too long, it might start to dry out. Simply add a little more olive oil and toss one more time.

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3 years ago
Masala Noodles and Vegetables

This one I think I’ll try adapting with kelp noodles and using the dehydrator to help reduce the sauce and encourage it to soak into the noodles and vegetables. Instead of broth, I’m thinking maybe tomato juice (whiz a tomato in the blender, then strain through a sieve or cloth) mixed with a bit of tamarind. Maybe whiz a mushroom with the tomato, for added umami.

alittlecooked:

From Chez Cayenne.

Masala Rice Noodles and Vegetables

My love of spices is probably why I fell in love with this dish the first time I tasted it at a restaurant. It’s a fairly basic lo mein recipe, done Indian-style.  To recreate it at home, I started with this lo mein recipe and added garam masala and cayenne pepper. The restaurant version I had uses wheat noodles, but I’ve been on a rice noodle kick lately, so I used them here. If you decide to make this with wheat noodles, undercook them slightly by cooking them for 2/3 of the time recommended on the package and finish cooking them in the sauce. We had this with a rich eggplant dish on the side, but if you wanted to make these noodles be a one-dish meal, I suggest adding some baked tofu triangles.


I’m sending these spicy noodles over to Presto Pasta Nights, created  by Ruth of Once Upon a Feast. and hosted this week by Beth Anne of The Seventh Level of Boredom. Check Beth Anne’s site next Friday for the roundup!


Masala Rice Noodles and Vegetables


6-7 ounces rice noodles (1/2 a package)
3/4 cup vegetable broth
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
3/4 teaspoon garam masala
1/4 teaspoon cayenne pepper*
1 tablespoon canola oil
a few cremini or button mushrooms, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 stalk of celery, thinly sliced
3 cloves garlic, minced
1/2-inch piece of ginger, minced
4 ounces (2-1/2 cups) shredded cabbage
sliced green onion tops for garnish

Thirty minutes or more before you plan to stir-fry the vegetables, place the rice noodles in a bowl and cover with hot tap water. Set aside.

Whisk together the vegetable broth, soy sauce, sesame oil, garam masala, and cayenne pepper and set aside.

Heat canola oil in a large skillet or a wok.
Sauté mushrooms and bell pepper until tender, about 3 minutes. Add garlic, ginger, and cabbage and continue cooking until cabbage has reduced in volume by about half, about 3 minutes. Drain noodles and add to the skillet. Pour sauce on top. Continue cooking, stirring frequently, until sauce is absorbed. 
   Serves 3-4.

*One quarter-teaspoon of cayenne pepper makes the noodles medium-hot. Adjust accordingl
y.
Cite Arrow via alittlecooked
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Peanut Butter/Sesame Noodle Salad

I think this would be good done with kelp noodles or vegetable noodles. Substitute almond butter if you don’t eat peanuts.

alittlecooked:

From No Face Plate.

Peanut Butter/Sesame Udon [Noodle] Salad
makes 3-4 servings

1/2 cup creamy peanut butter
1/2 cup warm water
1/4 cup soy sauce
1 tablespoon minced ginger
4 garlic cloves
1 tablespoon agave nectar
Dash rice vinegar 

8 ozs Udon or Soba noodles, prepared al dente [kelp noodles or vegetables noodles of your choice]

1 cup sliced fresh veggies - I used a small roma tomato and 1/3 of an english cuke
Small handful sprouts
1 tablespoon each black and white sesame seeds, to top
Thin sliced red onion, to top 
Crushed red pepper to top - if you like the spicy.

Prepare your noodles according to package directions, rinse with cold water, and set in the fridge or freezer to chill.

Puree all the sauce ingredients in your blender for a minute or two, till totally uniform.

Toss your sliced veggies and sprouts with your noodles, add sauce, and wrastle that dressing into every nook and cranny. I admit - I gave up on my tongs and used my paws. It’s a heavy salad.

Put a handful onto a small plate, top with sesame seeds, thinly sliced onion, and crushed pepper. 


Cite Arrow via alittlecooked
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3 years ago
Raw Puttanesca Pasta

A proper puttanesca sauce is spicy, IMO, so I’d be inclined to add crushed red pepper flakes for a bit of a kick.

From the Gone Raw forums.

Servings:  2 small servings or 1 hungry one

I was watching the Food Network last night and was inspired by this wonderful looking olive and tomato pasta I saw and couldn’t wait to try a raw version for lunch today. I thought it was great. Hope you do too!

Ingredients: 

1 zucchini, julienned or spiralized
1 medium tomato, chopped
6 kalamata olives, chopped
3 large green olives, chopped
3 sundried tomatoes, chopped
1 slice of red onion, chopped
1 garlic clove, chopped
1 handful of parlsey, chopped
1 tablespoon olive oil
1 small handfull of sprouts, to garnish
1 tablespoon pinenuts, finely chopped

Preparation: 

Julienne the zucchini and add a pinch of sea salt just to soften. Let sit while preparing the sauce. Mix the next 7 ingredients ( tomato to olive oil ) in a bowl. Drain the zucchini ( sometimes you will have some water to drain off from adding the salt.) and top with the sauce. I threw my plate in the dehydrator for 10 minutes just to take the chill of the refigerator off. Then garnish with sprouts and pinenuts ( parmesean!) Enjoy!!!

(Source: goneraw.com)

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3 years ago
Chunky Tomato-Fruit Gazpacho

From Cooking Light.

Chunky Tomato-Fruit Gazpacho Chunky Tomato-Fruit Gazpacho

The mangoes, melons, and nectarines, along with the cucumber, give the gazpacho a sweet spin. Don’t seed the jalapeño if you like a soup with more zip.

Yield: 7 servings (serving size: 1 cup)

Ingredients
  • 2  cups  finely chopped tomatoes (about 3/4 pound)
  • 2  cups  finely diced honeydew melon (about 3/4 pound)
  • 2  cups  finely diced cantaloupe (about 3/4 pound)
  • 1  cup  finely diced mango (about 1 medium)
  • 1  cup  finely diced seeded peeled cucumber (about 1 medium)
  • 1  cup  finely diced nectarines (about 3 medium)
  • 1  cup  fresh orange juice (about 4 oranges)
  • 1/2  cup  finely chopped Vidalia or other sweet onion
  • 1/4  cup  chopped fresh basil
  • 3  tablespoons  chopped fresh mint
  • 3  tablespoons  fresh lemon juice
  • 1  teaspoon  sugar
  • 1/2  teaspoon  salt
  • 1  jalapeño pepper, seeded and finely chopped
Preparation

Combine all ingredients in a large bowl. Cover and chill at least 2 hours.

(Source: find.myrecipes.com)

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3 years ago
Raw Cheez-Its

Ideas from the comments: add turmeric (1/8-1/4 tsp) for the color; replace some of the nuts with buckwheat for increased crispiness (although it’ll affect the flavor). From Raw Food Talk.

I just took these out of the dehydrator and they’re beyond good- cheezy, little spicy, trademark orange… and RAW!
The original recipe is from goneraw.com, I added a few things to it… and after a few hours in the dehydrator I scored them into little squares with a fondant cutter I found at Hobby Lobby, I’ll post pics soon…

* 1 C Sunflower seeds (soaked 4 hrs and dehydrated)
* 1 C Brazil nuts (soaked and dehydrated)
* 1 C Almonds (soaked and dehydrated)
* 1 big tomato
* 1 cup red pepper, diced *I used a whole red pepper*
* ¼ C ground flax *I left this out*
* 1 pinch cumin or to taste *I used about 1 tsp Cumin*
* 2 teaspoons salt or a bit less to taste *I used at least 2 tsp salt*
*I added 1 Tbsp taco seasoning*
*I added 1 tsp onion powder*
*I added 1 tsp garlic powder*

Preparation

Process all ingredients and spread on teflex or parchment paper as thin as you like, after a few hours score with a pizza cutter and leave until dry on top then flip and leave until crispy (all day!) then eat eat eat!!!

(Source: rawfoodtalk.com)

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3 years ago
Spicy Gazpacho with Chipotle Chiles and Lime

And a smoky variation.

Spicy Gazpacho with Chipotle Chiles and Lime

INGREDIENTS
3 Ripe medium beefsteak tomatoes (about 1 1/2 pounds), cored and cut into 1/4-inch cubes following illustrations below (about 4 cups)
2 Medium red bell peppers (about 1 pound), cored, seeded, and cut into 1/4-inch cubes following illustrations below (about 2 cups)
2 Small cucumbers (about 1 pound), one peeled and the other with skin on, both seeded and cut into 1/4-inch cubes following illustrations below (about 2 cups)
1/2 Small sweet onion (such as Vidalia, Maui, or Walla Walla) or 2 large shallots, peeled and minced (about 1/2 cup)
2 Medium cloves garlic , minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons Table salt
1/3 cup Sherry vinegar
Ground black pepper
5 cups Tomato juice
2 1/2 tablespoons Minced chipotle chiles in adobo
1/4 cup Minced fresh cilantro leaves
6 tablespoons Lime juice
2 teaspoons Grated lemon zest
8 Ice cubes
Extra virgin olive oil for serving

Preparation

1. Combine the tomatoes, bell peppers, cucumbers, onions, garlic, salt, vinegar, and pepper in a large (at least 4-quart) nonreactive bowl. Let stand until the vegetables just begin to release their juices, about 5 minutes. Stir in the tomato juice, chipotle chiles, cilantro, lime juice, lime zest, and ice cubes. Cover tightly and refrigerate to blend flavors, at least 4 hours and up to 2 days.

2. Adjust the seasonings with salt and pepper and remove and discard any unmelted ice cubes. Serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and topping with the desired garnishes, (see top note).

(Source: mealsmatter.org)

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