3 years ago
Watermelon Gazpacho

I would be inclined to omit the cranberry/raspberry juice, and the comments seem to agree:

This is amazing! I didn’t use the juice - and wouldn’t recommend using it. I think it would take away from the taste of the fruits and veggies. Delish.

Also, different hot sauces will give different results.

From Cooking Light.

Tomatoes are usually the main ingredient in this Spanish-style chilled soup, but this version features fresh seeded watermelon. Watermelon, like tomato, is a great source of the antioxidant lycopene.

Watermelon Gazpacho
  • YIELD: 8 servings (serving size: 3/4 cup)
Ingredients
  • 6 cups cubed seeded watermelon
  • 1 cup coarsely chopped peeled English cucumber
  • 1/2 cup coarsely chopped yellow bell pepper
  • 1/3 cup chopped green onions
  • 3 tablespoons chopped fresh mint
  • 3 tablespoons fresh lime juice
  • 1 tablespoon extravirgin olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon hot sauce
  • 1 garlic clove, minced
  • 1 cup cranberry-raspberry juice
Preparation

Combine first 10 ingredients. Place half of watermelon mixture in a food processor, and pulse 3 or 4 times or until finely chopped. Spoon into a large bowl. Repeat procedure with remaining watermelon mixture. Stir in cranberry-raspberry juice. Chill thoroughly.

(Source: myrecipes.com)

Comments

 

3 years ago
Chopped Vegetable Salad with Garlic Dressing

From Cooking Light.

Chopped Vegetable Salad with Garlic Dressing

Similar to a chunky pico de gallo, this side salad provides an array of antioxidants from the cucumber, bell peppers, tomato, green onions, and garlic.

Chopped Vegetable Salad with Garlic Dressing
  • YIELD: 6 servings (serving size: about 1 cup)
Ingredients
  • 2 cups English cucumber, chopped
  • 1 cup chopped red bell pepper
  • 1 cup chopped yellow bell pepper
  • 1 cup chopped plum tomato
  • 1/2 cup chopped green onions
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon Dijon mustard
  • 1/8 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 6 red leaf lettuce leaves (optional)
Preparation

Combine first 5 ingredients in a large bowl. Combine lemon juice and next 5 ingredients (lemon juice through garlic) in a small bowl; stir well with a whisk. Pour dressing over vegetables; toss gently to coat. Serve salad on lettuce leaves, if desired.

(Source: myrecipes.com)

Comments

 

3 years ago
Watermelon Gazpacho

Choose a cranberry-raspberry juice (or juice of your choice) that’s free of added sugars and flavorings and such. From Cooking Light.

Watermelon Gazpacho

Tomatoes are usually the main ingredient in this Spanish-style chilled soup, but this version features fresh seeded watermelon. Watermelon, like tomato, is a great source of the antioxidant lycopene.

Watermelon Gazpacho
  • YIELD: 8 servings (serving size: 3/4 cup)
Ingredients
  • 6 cups cubed seeded watermelon
  • 1 cup coarsely chopped peeled English cucumber
  • 1/2 cup coarsely chopped yellow bell pepper
  • 1/3 cup chopped green onions
  • 3 tablespoons chopped fresh mint
  • 3 tablespoons fresh lime juice
  • 1 tablespoon extravirgin olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon hot sauce
  • 1 garlic clove, minced
  • 1 cup cranberry-raspberry juice
Preparation

Combine first 10 ingredients. Place half of watermelon mixture in a food processor, and pulse 3 or 4 times or until finely chopped. Spoon into a large bowl. Repeat procedure with remaining watermelon mixture. Stir in cranberry-raspberry juice. Chill thoroughly.

(Source: myrecipes.com)

Comments

 

3 years ago
Golden Fruited Gazpacho

From Cooking Light.

Golden Gazpacho Golden Gazpacho
  • YIELD: 9 servings (serving size: 1 cup)
Ingredients
  • 3 cups orange juice
  • 2 1/2 cups chopped peeled mango
  • 2 cups finely diced peeled cantaloupe
  • 1 cup finely diced peeled jicama
  • 1 cup tomato juice
  • 3/4 cup finely diced yellow bell pepper
  • 1/3 cup thinly sliced green onions
  • 1/4 cup finely chopped fresh cilantro
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Preparation

Combine all ingredients in a large bowl; stir well. Cover and chill.

And from the comments:

Served to a bunch of girls on Oscar night. They all liked it, but this needed a lot of additional salt and pepper, some guests even added Tapatio hot sauce. Next time I will puree half of it.

(Source: myrecipes.com)

Comments

 

3 years ago
Light Ginger-Citrus Napa Cabbage Slaw

Originally from Happy. Healthy. Life. Via veganfeast.

This isn’t your grandma’s cabbage slaw. One of my favorite uses for Napa Cabbage is to chop it up into a raw vegan slaw. Light flavors of ginger and citrus give this dense tender cabbage variety a bright zesty flavor. Instead of going heavy on dark soy sauce or a heavy helping of vegan cream, this slaw recipe stays light and palate cleansing. It makes a perfect side dish for a sunny day meal…

Light Ginger Citrus Napa Slaw

vegan, serves 4

3-4 cups Napa Cabbage, chopped into thin 2 inch strips
1 small yellow bell pepper, diced
1/4 cup red wine vinegar
2 tsp olive oil
2 tsp black pepper
1/2 cup orange slices or mandarin segments
1 Tbsp lemon juice
3 Tbsp Vegenaise
1-2 Tbsp fresh ginger, grated
2 tsp agave syrup
1 tsp paprika
dash of salt as needed
optional add-in: 1/2 cup chopped flat parsley

Directions:
Add cabbage, bell pepper and citrus slices to large bowl.
Add vinegar, oil, vegenaise and agave syrup.
Toss well.
Add in salt, pepper, ginger, paprika and lemon juice.
Toss well again.
Chill until ready to serve.
A few hours in the fridge will assist in marinating the cabbage.
*for a creamier slaw simply add more vegenaise.

Serve as a side dish or salad.

More optional add in ideas:
cayenne, garlic, sliced almonds, pea shoots, sliced fennel, cold snow peas, bean sprouts, toasted sesame seeds.

napa_cabbage_slaw

Cite Arrow via veganfeast
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3 years ago
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

cilantro soup

  • 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
  • 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.

Comments

 

3 years ago
Raw Rustic Brown ‘Rice’ & Veggies with White Miso Gravy

This looks like the sort of fundamental recipe that could be easily varied according to one’s preferences or desired cuisine. Change the spicing and you’d have something different.

From Addicted to Veggies.

Today’s post is a tribute to some of my favorite spices, coming together to make my favorite kind of dish: Comfort Food. 

- This Recipe makes enough for roughly 4 generous servings -
Step 1.

Rustic Brown ‘Rice’

Recipe Note: While this recipe calls for the use of Oat Groats for the ‘Rice’ please note that this is only my preference due to my own diet restrictions. If you’re not a fan of Oat Groats then please feel free to substitute them with anything you’d like. I recommend: Wild Rice or Quinoa. Just be sure to toss whatever grain you decide to use with the Dry Spice Flavoring.

-

3 c Oat Groats - soaked 6 to 8 hours

Oat Groats naturally expand (grow in size) when soaked in water. Always re-measure your Oat Groats AFTER you’ve soaked them. The amount noted in this recipe is for post-soaked Oat Groats.

Rinse and Drain your Oat Groats after they’ve been soaked:

Transfer your Oat Groats to your food processor and chop/pulse them evenly. Transfer chopped Groats to a mixing bowl:

Toss your Oat Groats with 3 Tbsp of  Safflower Oil //or// Walnut Oil. Set them aside and move on to making your spice flavoring…

-Rustic Dry Spice Flavoring

In a Spice Grinder add the following:

1/2 c Raw Pumpkin Seeds

3 Tbsp ground Flaxseed meal

1 Tbsp Onion powder

1 tsp dried Thyme

1/2 tsp dried Rosemary

1/2 tsp Sea Salt 

Grind all of the above into a fine powder.

Add this to your mixing bowl with your Oat Groats (or grain of choice)

Mix it all together…

Set your Rustic Brown ‘Rice’ aside and move on to the next step.

—-Step 2. Savory Veggie Mix

1 & 1/2 c Zucchini - peeled and chopped

1/2 c Red/Yellow Bell Pepper - chopped

1/2 c Green Onion - chopped

1/2 c dried Apricot - chopped

Toss all of your veggies together with a dash of salt and pepper. It’s that simple!

—-Step 3. Heating your Brown ‘Rice’ & Veggies

In two separate dishes/trays place your Veggies & Brown ‘Rice’ into your Conventional Oven set at it’s lowest heat. Leave the oven door cracked open and proceed to warm your food for about 30 minutes. Move on to the final step while you are waiting for your food to warm in the oven…

—-Step 4.White Miso Gravy

1 & 1/2 c AtV Sour Cream

1 c Water

3 Tbsp Mellow White Miso paste (found in the refrigerated section of your grocery store)

1 Tbsp Lemon Juice

1 Tbsp dried Parsley

2 tsp Onion powder

2 tsp Nutritional Yeast

1/4 tsp ground Celery Seed

1 tsp Cracked Black Pepper (the more the better!)

Place all of the above ingredients into your blender and puree. 

Gently warm the gravy in a sauce pan on your stove top whisking continuously until it’s warm to the touch —- or in you can heat it in a shallow dish in your dehydrator. 

Enjoy this Miso Gravy drizzled atop your Rustic Brown ‘Rice’ & Veggies. 

You can also have it cold as a lovely dip or dressing for your salad 

Recipe review: "It tastes like Thanksgiving!"

Comments

 

3 years ago
Raw Zucchini-Pepper Wraps

Also via the Raw Food Hikeathon.

Zucchini Pepper Wraps - by Cherie Soria

Yield: 12 wraps (6 servings)

6 cups chopped yellow bell pepper (about 6)
6 cups chopped zucchini (about 4 to 5)
1 avocado, peeled, seeded, and mashed
1/2 teaspoon solar-dried sea salt
1 1/2 tablespoons nutritional yeast
optional 3 tablespoons psyllium powder

1. In a high-powered blender, purée the bell peppers and zucchini until smooth. Add the avocado, salt, and the optional nutritional yeast, and blend again. While the blender is running, add the psyllium powder and blend well for a few seconds.

2. 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.

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

4. 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.

5. 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)

Comments

 

Raw Corn Tortillas

From the Raw Food Hikeathon.

Corn Tortillas - by Cherie Soria

Yield: 12 tortillas (6 servings)

4 cups chopped yellow bell pepper (about 4)
6 ears corn, kernels only (3 cups)
1 medium zucchini, peeled and chopped (1 cup)
1 1/2 tablespoons nutritional yeast
1 tablespoon lemon juice
1/2 teaspoon solar-dried sea salt
1 avocado, peeled, seeded, and mashed
3 tablespoons psyllium powder

1. In a high-powered blender, purée the bell pepper, corn, zucchini, nutritional yeast, lemon juice, and salt until smooth. Add the avocado and purée again. While the blender is still running, add the psyllium powder and blend well for a few seconds.

2. Using 1/2 cup of the mixture for each tortilla, 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 tortillas into round disks quickly, or the mixture will thicken and become difficult to spread.

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

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

5. 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)

Comments

 

3 years ago
Golden Gazpacho

Again with the added unnecessary sweetener. I think I’d omit it, especially since several of the comments mention it being sweet and “Next time I think I’ll omit the mint, use less honey and add some jalapeno pepper to add some ‘zip’ to the soup.”

Green bell peppers are immature and unripe, and many people find they cause digestive trouble. I dislike them because their acrid taste seems to permeate any dish they’re in, so even if you pick them out, it still tastes of green bell pepper. Ick.

From Cooking Light.

Yield: 6 servings (serving size: 1 cup)

Ingredients
  • 3 1/2  cups  chopped seeded yellow tomato (about 1 1/2 pounds)
  • 2  cups  chopped seeded peeled cucumber (about 1)
  • 1  cup  chopped yellow bell pepper (about 1 medium)
  • 1/2  cup  chopped red bell pepper
  • 1/2  cup  chopped green bell pepper
  • 1/2  cup  chopped red onion
  • 2  garlic cloves, chopped
  • 1  tablespoon  chopped fresh mint
  • 1  tablespoon  chopped fresh cilantro
  • 2  tablespoons  white wine vinegar
  • 1  tablespoon  honey
  • 2  teaspoons  extravirgin olive oil
  • 3/4  teaspoon  salt
  • 1/4  teaspoon  ground cumin
Preparation

Combine the first 7 ingredients in a blender; process until smooth. Add mint and remaining ingredients; pulse 5 times or until well combined. Cover and chill for at least 1 hour or overnight.

(Source: find.myrecipes.com)

Comments

 


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