This popular recipe was first featured in Nomi's book, THE RAW GOURMET. Be sure to have enough ingredients on hand in case you need to make a double batch. It can be gently warmed in the dehydrator or a very low setting on the stove. As long as it doesn't go over 110 degree F, it is still raw!
2-1/2 cups quartered cremini mushrooms
1/2 cup filtered water
1/4 cup raw almond butter
1 tablespoon minced onion
2 teaspoons Nama Shoyu
Pinch of sea salt
Combine all the ingredients in a blender and process until smooth. Use about 2 tablespoons of gravy for each serving of Faux Mashed Potatoes.
Raw Food Celebrations, by Nomi Shannon & Sheryl Duruz
Friday, January 21, 2011
Mashed Potates--raw!!!
These are actually called Faux Mashed Potatoes because they aren't made with potatoes at all! This recipe is an adaptation of the one made famous by Juliano, author of RAW: THE UNCOOK BOOK. These taste like the real thing especially when smothered in the mushroom gravy (look for the recipe here on my blog). I did make them on Thanksgiving and people really liked them. I learned though that you have to be careful to blend them without the blender making them too hot. The flavor isn't as good if they have been heated--and they aren't technically raw anymore if the temperature goes over 110 degrees F.
1-1/2 cups raw cashews, soaked for 20 minutes
1 medium cauliflower, chopped (about 6 cups)
1/2 cup freshly squeezed lemon juice or fresh celery juice
2 tablespoons extra-virgin, cold-pressed olive oil or flaxseed oil
1/2 teaspoon sea salt
2 tablespoons dehydrated vegetables (optional)--I didn't use these
Drain the cashews, rinse well, and drain again. Place in a blender along with the cauliflower, 1/4 cup of the lemon juice, and all the oil and salt. Process until completely smooth, adding a small amount of additional juice as needed to facilitate blending. Stir in the optional dehydrated vegetables and let rest for 30-60 minutes to allow the dehydrated vegetables to absorb some of the moisture and soften.
Variation: Replace half of the cauliflower with 3 cups of peeled and chopped parsnips. The parsnips will mellow the flavor of the cauliflower and add a delicate, buttery color.
Note: If you don't have a high-performance blender, you can make this recipe in the food processor fitted with the S blade but it won't be as smooth and creamy as if you used a blender. You can also put the cauliflower and cashews through a heavy duty juicer (such as a champion) using the blank screen, then transfer the mixture to a food processor or regular home blender and process until smooth.
Raw Food Celebrations by Nomi Shannon & Sheryl Duruz
1-1/2 cups raw cashews, soaked for 20 minutes
1 medium cauliflower, chopped (about 6 cups)
1/2 cup freshly squeezed lemon juice or fresh celery juice
2 tablespoons extra-virgin, cold-pressed olive oil or flaxseed oil
1/2 teaspoon sea salt
2 tablespoons dehydrated vegetables (optional)--I didn't use these
Drain the cashews, rinse well, and drain again. Place in a blender along with the cauliflower, 1/4 cup of the lemon juice, and all the oil and salt. Process until completely smooth, adding a small amount of additional juice as needed to facilitate blending. Stir in the optional dehydrated vegetables and let rest for 30-60 minutes to allow the dehydrated vegetables to absorb some of the moisture and soften.
Variation: Replace half of the cauliflower with 3 cups of peeled and chopped parsnips. The parsnips will mellow the flavor of the cauliflower and add a delicate, buttery color.
Note: If you don't have a high-performance blender, you can make this recipe in the food processor fitted with the S blade but it won't be as smooth and creamy as if you used a blender. You can also put the cauliflower and cashews through a heavy duty juicer (such as a champion) using the blank screen, then transfer the mixture to a food processor or regular home blender and process until smooth.
Raw Food Celebrations by Nomi Shannon & Sheryl Duruz
Raw Cranberry Sauce
1 teaspoon orange zest
1 to 2 oranges
1 package (12 oz) fresh cranberries, rinsed well and drained
4 pitted dates, or more if needed for sweetness
Remove the orange zest from the orange and then peel it and place into a blender or food processor with all the other ingredients. Process just until chunky. Taste and add more dates if needed one at a time.
Raw Food Celebrations, by Nomi Shannon and Sheryl Duruz
1 to 2 oranges
1 package (12 oz) fresh cranberries, rinsed well and drained
4 pitted dates, or more if needed for sweetness
Remove the orange zest from the orange and then peel it and place into a blender or food processor with all the other ingredients. Process just until chunky. Taste and add more dates if needed one at a time.
Raw Food Celebrations, by Nomi Shannon and Sheryl Duruz
Raw Vegan Fudge Brownies--Really!!
This recipe only takes 10 minutes to make. If you top it with frosting, then it will take at least 30 minutes for the ganache to harden in the refrigerator but you can serve them with it still pretty soft if you want. It's up to you. What I've done is make these brownies for company and then put the leftovers in the freezer for me. I like them even better frozen! They make a nice treat right out of the freezer!
3 cups raw walnuts (unsoaked)
1/8 teaspoon sea salt
16 pitted medjool dates
2/3 cup raw cocao or carob powder
1/2 cup dried cherries, chopped
1/4 cup raw cacao nibs or stevia sweetened carob chips, optional
2 teaspoons filtered water
Place the walnuts in a food processor fitted with the S blade and process until coarsley chopped. Remove 1/2 cup of the walnuts and set aside in a small mixing bowl. Add the salt to the food processor and process until the walnuts are finely ground. Add the dates and process ntil the mixture begins to stick together (but not too long or the oil from the nuts will begin to come out). Add the cocoa powder and process to incorporate. Add the chopped walnuts, dried cherries, optional cacao nibs, and water and process briefly, just until mixed.
Pour the mixture evenly into an 8 inch glass baking dish and press down with your hand to compact. Cut into squares.
Fudge Frosting: Frost the brownies with 1/3 cup of Chocolate Ganache (in the Cranberry Pecan Torte Recipe) freshly made and warmed. Chill in the refrigerator for at least 30 minutes before serving.
Raw for Dessert, by Jennifer Cornbleet
3 cups raw walnuts (unsoaked)
1/8 teaspoon sea salt
16 pitted medjool dates
2/3 cup raw cocao or carob powder
1/2 cup dried cherries, chopped
1/4 cup raw cacao nibs or stevia sweetened carob chips, optional
2 teaspoons filtered water
Place the walnuts in a food processor fitted with the S blade and process until coarsley chopped. Remove 1/2 cup of the walnuts and set aside in a small mixing bowl. Add the salt to the food processor and process until the walnuts are finely ground. Add the dates and process ntil the mixture begins to stick together (but not too long or the oil from the nuts will begin to come out). Add the cocoa powder and process to incorporate. Add the chopped walnuts, dried cherries, optional cacao nibs, and water and process briefly, just until mixed.
Pour the mixture evenly into an 8 inch glass baking dish and press down with your hand to compact. Cut into squares.
Fudge Frosting: Frost the brownies with 1/3 cup of Chocolate Ganache (in the Cranberry Pecan Torte Recipe) freshly made and warmed. Chill in the refrigerator for at least 30 minutes before serving.
Raw for Dessert, by Jennifer Cornbleet
Raw Coconut Macaroons
These were wonderful around the holidays to replace the macaroons I used to make traditionally. What made them very delicious was the raw honey that I got from my brother-in-law Jeff. He has bees and they produce the most delicious raw honey I think I've ever tasted! Even though I am giving you the original recipe, feel free to use less honey. When I followed it exactly, the cookies were too sweet for me. Experiment with how much honey works for you. You need a certain amount to bind them. I used half as much and it still worked fine. You may be able to use all dates and leave out the honey altogether. I've never tried it but dates are very sticky and would also probably work as a binder. I think the next time I make them I will try it just to see how it works.
2-1/4 cup shredded organic coconut
2 Medjool dates
1/2 cup raw honey
1 tsp pure vanilla extract
Blend ingredients in food processor. Roll into small balls, flatten to about 3/4 inch. Place on the mesh shelf of the dehydrator and dehydrate at 105 degrees for 6-8 hours--longer if you want a crunchy outer shell.
Variations:
1)Dip in chocolate ganache (put in freezer for it to harden)--see Cranberry Pecan Torte for recipe -- I did this and it was heavenly!
2) Add 3 strawberries for strawberry coconut macaroons
3) Add 1/2 orange (juiced) for orange coconut macaroons
4) Add 1/4 lemon (juiced) for lemon coconut macaroons
5) Add 1/2 Tablespoon raw carob powder for carob coconut macaroons
6) Add 1 Tablespoon raw almond butter or 1/4 cup chopped almonds for nutty coco macs
www.fromsadtoraw.com
2-1/4 cup shredded organic coconut
2 Medjool dates
1/2 cup raw honey
1 tsp pure vanilla extract
Blend ingredients in food processor. Roll into small balls, flatten to about 3/4 inch. Place on the mesh shelf of the dehydrator and dehydrate at 105 degrees for 6-8 hours--longer if you want a crunchy outer shell.
Variations:
1)Dip in chocolate ganache (put in freezer for it to harden)--see Cranberry Pecan Torte for recipe -- I did this and it was heavenly!
2) Add 3 strawberries for strawberry coconut macaroons
3) Add 1/2 orange (juiced) for orange coconut macaroons
4) Add 1/4 lemon (juiced) for lemon coconut macaroons
5) Add 1/2 Tablespoon raw carob powder for carob coconut macaroons
6) Add 1 Tablespoon raw almond butter or 1/4 cup chopped almonds for nutty coco macs
www.fromsadtoraw.com
Cranberry Pecan Torte
Chocolate crust:
2 cups almonds, finely ground
1/4 cup raw cacao powder
1/4 cup raw, extra-virgin, cold-pressed coconut oil
Mix together almonds, cacao and coconut oil. Pat into tart shell.
Filling:
2 cups raw cashews, soaked
1-1/2 cups filtered water
1-1/2 cups raw, extra-virgin, cold-pressed coconut oil
1/2 cup raw agave nectar
1 cup fresh cranberries, chopped
3/4 cup raw pecans, chopped
1. In high speed blender, combine cashews and water. Blend until smooth.
2. Blend in coconut oil and agave nectar.
3. Remove to bowl and stir in cranberries and pecans.
4. Pour into crust. Refrigerate until set--I did this overnight and even though the filling was very soft right when I poured it into the crust, it was magically very firm when I checked it in the morning! This will take several hours.
5. Top with ganache.
Ganache:
1/2 cup raw cacao powder
1/2 cup raw agave
1/4 cup raw, extra-virgin, cold-pressed, coconut oil, melted
Whisk all ingredients together. It will harden when it cools.
ww. rawmazing.com
2 cups almonds, finely ground
1/4 cup raw cacao powder
1/4 cup raw, extra-virgin, cold-pressed coconut oil
Mix together almonds, cacao and coconut oil. Pat into tart shell.
Filling:
2 cups raw cashews, soaked
1-1/2 cups filtered water
1-1/2 cups raw, extra-virgin, cold-pressed coconut oil
1/2 cup raw agave nectar
1 cup fresh cranberries, chopped
3/4 cup raw pecans, chopped
1. In high speed blender, combine cashews and water. Blend until smooth.
2. Blend in coconut oil and agave nectar.
3. Remove to bowl and stir in cranberries and pecans.
4. Pour into crust. Refrigerate until set--I did this overnight and even though the filling was very soft right when I poured it into the crust, it was magically very firm when I checked it in the morning! This will take several hours.
5. Top with ganache.
Ganache:
1/2 cup raw cacao powder
1/2 cup raw agave
1/4 cup raw, extra-virgin, cold-pressed, coconut oil, melted
Whisk all ingredients together. It will harden when it cools.
ww. rawmazing.com
Thursday, January 20, 2011
Festive Loaf
This is a rich and hearty loaf, lightened with chopped fresh vegetables and savory herbs. Make it one day before your event to allow the flavors to develop. This loaf is the middle one in this picture. I made it for Thanksgiving, 2010 and served it on a bed of Swiss Chard Chiffonade greens and along with marinated portobello mushrooms (on left) and Macadamia Nut Stuffing
(on right)
(on right)
LOAF
1 cup raw cashews
1 cup raw pecans
1 red bell pepper, chopped
3 stalks celery, finely chopped
2 shallots, chopped
1 tablespoon fresh rosemary
1/2 small red onion, finely chopped
1 tablespoon finely chopped fresh parsley
3 tablespoons cranberry sauce (optional: see recipe in blog)
BREADING
3 tablespoons ground flaxseeds
2 tablespoons dulse powder
pinch of cayenne
1/4 cup raw pecans
parsley springs
For the loaf, combine the cashews, pecans, red bell pepper, two-thirds of the celery, and all the shallots and rosemary in a food processor fitted with the S blade and process until smooth. Stir in the onion, the remaining celery, and the parsley. For a marbled effect, lightly swirl in the optional cranberry sauce. Place on a serving platter and form into a loaf.
For the breading, combine the flaxseeds, dulse, and cayenne in a bowl and sprinkle over the top and sides of the loaf, pressing it on gently. Decorate the top of the loaf with the whole pecans and a few parsley sprigs. Refrigerate for at least 24 hours before serving. This will allow the flavors to blend and the loaf to firm up.
Raw Food Celebrations, by Nomi Shannon & Sheryl Duruz
Sweet Potato Souffle
This is a very sweet side dish that contrasts well with all the savory tastes of a holiday meal. Look for yams (I used yams) or sweet potatoes with very deep orange flesh. Garnet and Jewel Yams are highly recommended. This recipe was adapted from the Raw Soul Food recipe collection of Lynda Carter at aliveandraw.com
4 large yams or sweet potatoes
3 tablespoons freshly squeezed lemon juice or 1 teaspoon lemon extract
1 cup water, more or less as needed
1/2 cup raw cashews
1/2 cup raw pine nuts or macadamia nuts
2 vanilla beans, or 2 teaspoons vanilla extract
6-8 pitted dates
1 tablespoon ground cinnamon
1/4 teaspoon grated nutmeg
Peel the yams and cut them into small cubes. Transfer to a blender along with the lemon juice and enough water to allow the blender to work properly. Process until thick and chunky. Add the remaining ingredients and process until smooth and creamy. Add more water, 1 tablespoon at a time, only if necessary to facilitate processing. Place into a casserole dish of your choice and garnish with carmelized pecans. (I soaked some pecans, then added some raw sugar and mixed well. Then placed them in the dehydrator at 110 degrees for 6-8 hours. They are really crunchy and sweet and wonderful that way!)
4 large yams or sweet potatoes
3 tablespoons freshly squeezed lemon juice or 1 teaspoon lemon extract
1 cup water, more or less as needed
1/2 cup raw cashews
1/2 cup raw pine nuts or macadamia nuts
2 vanilla beans, or 2 teaspoons vanilla extract
6-8 pitted dates
1 tablespoon ground cinnamon
1/4 teaspoon grated nutmeg
Peel the yams and cut them into small cubes. Transfer to a blender along with the lemon juice and enough water to allow the blender to work properly. Process until thick and chunky. Add the remaining ingredients and process until smooth and creamy. Add more water, 1 tablespoon at a time, only if necessary to facilitate processing. Place into a casserole dish of your choice and garnish with carmelized pecans. (I soaked some pecans, then added some raw sugar and mixed well. Then placed them in the dehydrator at 110 degrees for 6-8 hours. They are really crunchy and sweet and wonderful that way!)
Wilted Greens
I used my last harvest of swiss chard from our garden to make this recipe for Thanksgiving. It made a great bed of greens to serve the other things with. You can use any type of green that is typically cooked such as collard, beet, dandelion (quite bitter), kale, mustard, turnip. The greens should be more robust than delicate greens such as lettuce or spinach. For greens that are pungent, like mustard and dandelion, a little sweetener in the dressing helps soften their strong taste. For greens that are hardy but not pungent, a salty and savory flavoring works well.
25-30 large, hardy, dark green vegetable leaves
1 to 2 teaspoons sea salt
1 to 2 teaspoons raw agave syrup, date sugar, or maple sugar (not raw)--use the sweetening only for pungent greens only
1 to 2 tablespoons freshly squeezed lemon juice (use for less pungent greens only)
2 tablespoons raw walnut oil or extra-virgin cold-pressed olive oil
Wash and dry the greens and cut out any hard stems. Arrange the leaves in stacks, using 4-5 leaves per stack. Roll up each stack tightly like a cigar, then thinly slice the rolls crosswise into strips (this is known as chiiffonade). Place the strips in a bowl and sprinkle them with the sea salt. Toss the greens and massage and squeeze them with your hands for several minutes until they soften and begin to get juicy.
Add either agave syrup or lemon juice, depending on how pungent or mild the greens are, and toss thoroughly. Let rest at room temperature for 1 to 3 hours to soften and develop some liquid. If time is limited, toss and massage the greens gently with a wooden spoon every few minutes; they will be ready in 10 15 minutes. Just before serving, add the oil and toss. Taste and adjust the seasonings, if necessary.
Raw Food Celebrations by Nomi Shannon & Sheryl Duruz
25-30 large, hardy, dark green vegetable leaves
1 to 2 teaspoons sea salt
1 to 2 teaspoons raw agave syrup, date sugar, or maple sugar (not raw)--use the sweetening only for pungent greens only
1 to 2 tablespoons freshly squeezed lemon juice (use for less pungent greens only)
2 tablespoons raw walnut oil or extra-virgin cold-pressed olive oil
Wash and dry the greens and cut out any hard stems. Arrange the leaves in stacks, using 4-5 leaves per stack. Roll up each stack tightly like a cigar, then thinly slice the rolls crosswise into strips (this is known as chiiffonade). Place the strips in a bowl and sprinkle them with the sea salt. Toss the greens and massage and squeeze them with your hands for several minutes until they soften and begin to get juicy.
Add either agave syrup or lemon juice, depending on how pungent or mild the greens are, and toss thoroughly. Let rest at room temperature for 1 to 3 hours to soften and develop some liquid. If time is limited, toss and massage the greens gently with a wooden spoon every few minutes; they will be ready in 10 15 minutes. Just before serving, add the oil and toss. Taste and adjust the seasonings, if necessary.
Raw Food Celebrations by Nomi Shannon & Sheryl Duruz
Marinated Mushrooms
Prepare this dish one to four days in advance. Keep it tightly covered in the refrigerator and toss the ingredients once a day. If you make it the same day it will be served, allow at least two hours for it to marinate at room temperature and toss the ingredients often.
8 portobello mushrooms
1/2 cup extra-virgin, cold-pressed olive oil
2 green onions, thinly sliced
1/4 cup minced fresh parsley
3 Tablespoons freshly squeezed lemon juice or apple cider vinegar
2 Tablespoons finely minced onion
2 Tablespoons Nama Shoyu
2 cloves garlic, finely minced or crushed
1 teaspoon sea salt
Remove stems and gills from the mushrooms with the tip of a teaspoon. Then wipe the caps clean with a damp cloth or paper towel. Cut each mushroom cap in half, then thinly slice it. Place all of the remaining ingredients in a shallow bowl, add the mushroom slices, and gently toss until they are evenly coated. Let marinate at room temperature for 1 hour. Cover and refrigerate, tossing occasionally. Bring to room temperature before serving.
8 portobello mushrooms
1/2 cup extra-virgin, cold-pressed olive oil
2 green onions, thinly sliced
1/4 cup minced fresh parsley
3 Tablespoons freshly squeezed lemon juice or apple cider vinegar
2 Tablespoons finely minced onion
2 Tablespoons Nama Shoyu
2 cloves garlic, finely minced or crushed
1 teaspoon sea salt
Remove stems and gills from the mushrooms with the tip of a teaspoon. Then wipe the caps clean with a damp cloth or paper towel. Cut each mushroom cap in half, then thinly slice it. Place all of the remaining ingredients in a shallow bowl, add the mushroom slices, and gently toss until they are evenly coated. Let marinate at room temperature for 1 hour. Cover and refrigerate, tossing occasionally. Bring to room temperature before serving.
Macadamia Walnut Stuffing
Zucchini absorbs the flavors of the herbs and seasonings and makes for a lighter stuffing. This recipe tastes best when it is made several hours before it is served so the flavors can mingle. If you don't have fresh herbs on hand, add poultry seasoning to taste, as it contains herbs and seasonings that are similar to those used in this recipe.
1 cup raw walnuts
1 cup raw macadamia nuts
1 cup peeled and coarsely chopped zucchini
1 small white onion, coarsely chopped
3 stalks celery, coarsely chopped
3 tablespoons fresh thyme
2 tablespoons fresh sage
1 teaspoon fresh rosemary
2 cloves garlic, minced
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sea salt
Place all of the ingredients in a food processor fitted with the S blade and process until coarsely chopped and well combined. Cover and refrigerate for 1 to 24 hours. If desired, dehydrate at 105-115 degrees F for 1 to 2 hours before serving to warm and soften the mixture, taking care that it doesn't dry out.
Raw Food Celebrations, by Nomi Shannon & Sheryl Duruz
1 cup raw walnuts
1 cup raw macadamia nuts
1 cup peeled and coarsely chopped zucchini
1 small white onion, coarsely chopped
3 stalks celery, coarsely chopped
3 tablespoons fresh thyme
2 tablespoons fresh sage
1 teaspoon fresh rosemary
2 cloves garlic, minced
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sea salt
Place all of the ingredients in a food processor fitted with the S blade and process until coarsely chopped and well combined. Cover and refrigerate for 1 to 24 hours. If desired, dehydrate at 105-115 degrees F for 1 to 2 hours before serving to warm and soften the mixture, taking care that it doesn't dry out.
Raw Food Celebrations, by Nomi Shannon & Sheryl Duruz
Wednesday, January 19, 2011
Raw Sour Cream
1/2 cup raw cashews (soaked for at least 2 hours)
2 young coconuts (flesh from--about 1-1/2 cups)
1/4 cup fresh squeezed lemon juice
1 teaspoon celtic sea salt or vegesal
Combine all ingredients in blender until smooth. Can add water to thin out if needed.
www.rawmazing.com
2 young coconuts (flesh from--about 1-1/2 cups)
1/4 cup fresh squeezed lemon juice
1 teaspoon celtic sea salt or vegesal
Combine all ingredients in blender until smooth. Can add water to thin out if needed.
www.rawmazing.com
Chunky Guacamole
2-3 avocadoes, cubed
2 tomatoes, cubed
1/2 onion, chopped
1 lime, juice from
Celtic sea salt or vegesal to taste
Toss everything together in a bowl, stir to mix and serve!
2 tomatoes, cubed
1/2 onion, chopped
1 lime, juice from
Celtic sea salt or vegesal to taste
Toss everything together in a bowl, stir to mix and serve!
Raw Falafels
3 cups sprouted garbanzo beans1 cup chopped onion
2 cloves garlic
1 cup sunflower seeds
1/2 cup ground flax seeds
1/4 cup fresh squeezed lemon juice
1/4 cup parsley or cilantro
2 Tablespoons cold-pressed extra virgin olive oil
2 teaspoons coriander
1 Tablespoon cumin
1 Tablespoon Nama Shoyu
Alfalfa Sprouts (for serving)
1. Sprout garbanzo beans. Place 2 cups dry beans in a jar, cover with water and let soak for 24 hours. Make sure there is plenty of room in the jar as these will expand quite a bit. Drain water off and rinse 3 times a day until little sprouts appear. Usually 2-3 days.
2. Place sunflower seeds in food processor and grind until fine. Place ground sunflower seeds in large bowl.
3. With food processor running, drop 2 cloves of garlic in. Let run until garlic has been chopped.
4. Place sprouted garbanzo beans in food processor with garlic. Process until a mash is achieved. Remove to bowl with sunflower seeds.
5. Chop onion in food processor, pulsing until a very fine chop is achieved. Place in a bowl with garbanzo bean mixture.
6. Chop parsely and add along with remaining ingredients to bean mixture. Combine well.
7. Shape into golf size balls and dehydrate at 115 degrees for 6-8 hours. You will want to check as they dehydrate. They should be crispy on the outside and still a little soft on the inside.
Create a bed of alfalfa sprouts, place falafels on top of the sprouts. Top with "sour cream" (recipe is on the blog) and serve with raw salsa of your choice.
http://www.rawmazing.com/
Corn Kale Chips
4 cups fresh corn (cut off the cob)
2 packed cups kale, chopped
1 clove garlic
1/2 lime, juice from
1/2 cup ground flax seed
1-2 teaspoons vegesal or celtic sea salt
1. Place 2 cups of corn, garlic and lime juice in food processor. Puree. Remove to large bowl.
2. Place remaining 2 cups of corn in food processor and process until pureed. Add kale. Pulse until chopped fine and well combined. You may have to scrape down the sides of the processor a few times.
3. Add corn kale mix to corn mix in large bowl. Stir to combine.
4. Add ground flax and salt. Mix well.
5. Spread 1/4 inch thick on non-stick dehydrator sheets and score. Dehydrate at 115 for approx. 12-14 hours--until crisp. You will need to flip them half way through the dehydration and move to a screen.
These are really yummy dipped in fresh guacamole! See the recipe for Chunky Guacamole here on the blog.
www.rawmazing.com
2 packed cups kale, chopped
1 clove garlic
1/2 lime, juice from
1/2 cup ground flax seed
1-2 teaspoons vegesal or celtic sea salt
1. Place 2 cups of corn, garlic and lime juice in food processor. Puree. Remove to large bowl.
2. Place remaining 2 cups of corn in food processor and process until pureed. Add kale. Pulse until chopped fine and well combined. You may have to scrape down the sides of the processor a few times.
3. Add corn kale mix to corn mix in large bowl. Stir to combine.
4. Add ground flax and salt. Mix well.
5. Spread 1/4 inch thick on non-stick dehydrator sheets and score. Dehydrate at 115 for approx. 12-14 hours--until crisp. You will need to flip them half way through the dehydration and move to a screen.
These are really yummy dipped in fresh guacamole! See the recipe for Chunky Guacamole here on the blog.
www.rawmazing.com
Mushroom Leek Tart
**This was a wonderful dish to serve on Christmas as an appetizer preceding Christmas dinner. If it is chilled, it can be cut and eaten as a quiche. Even though I didn't plan it that way, I let it warm to room temperature and then it was pretty soft and made a great dip for raw crackers which I served on a plate next to it. So you can pick which way you prefer to serve it.
2 cups sliced mushrooms
1/3 cup cold-pressed extra virgin olive oil
3 Tablespoons Nama Shoyu (raw, organic soy sauce)
2 cups spinach
1-1/2 cups leeks (thinly sliced)
1-1/2 cups raw cashews
1-1/2 cups water
2 teaspoons tarragon or basil
1 teaspoon white pepper
1 teaspoon celtic sea salt or vegesal
The night before: combine mushrooms, olive oil and nama shoyu. Mix well, place in refrigerator to marinate.
10 hours before serving: Wrap foil around the outside of an 8" tart pan (or pie pan). Crush spinach between hands and spread on top of the mushrooms. Spread leeks on top of the spinach.
In Vitamix or other powerful blender, combine cashews, water and seasonings. Blend until very well blended. Pour over veggies in tart pan. Place in dehydrator. Dehydrate at 115 degrees for 10-12 hours.
http://www.rawmazing.com/
2 cups sliced mushrooms
1/3 cup cold-pressed extra virgin olive oil
3 Tablespoons Nama Shoyu (raw, organic soy sauce)
2 cups spinach
1-1/2 cups leeks (thinly sliced)
1-1/2 cups raw cashews
1-1/2 cups water
2 teaspoons tarragon or basil
1 teaspoon white pepper
1 teaspoon celtic sea salt or vegesal
The night before: combine mushrooms, olive oil and nama shoyu. Mix well, place in refrigerator to marinate.
10 hours before serving: Wrap foil around the outside of an 8" tart pan (or pie pan). Crush spinach between hands and spread on top of the mushrooms. Spread leeks on top of the spinach.
In Vitamix or other powerful blender, combine cashews, water and seasonings. Blend until very well blended. Pour over veggies in tart pan. Place in dehydrator. Dehydrate at 115 degrees for 10-12 hours.
http://www.rawmazing.com/
Broccoli Raisin Sunflower Seed Salad
Salad:
6 cups chopped broccoli (small flowerettes)
1/2 red onion, medium, chopped
1 cup raisins
1 cup sunflower seeds
Dressing:
1 cup raw cashews, soaked at least two hours
Juice from 1-1/2 lemons
2 Tablespoons cold-pressed, extra virgin olive oil
1/4 cup water
1 shallot (2 tablespoons, chopped)
1 clove garlic
2 tablespoons raw agave nectar
1/2 tablespoon mustard powder
Pinch sea salt--I used about 2 teaspoons vegesal
Combine all ingredients in powerful blender such as a vitamix. Blend until silky smooth. Then pour onto salad and mix well.
http://www.rawmazing.com/
6 cups chopped broccoli (small flowerettes)
1/2 red onion, medium, chopped
1 cup raisins
1 cup sunflower seeds
Dressing:
1 cup raw cashews, soaked at least two hours
Juice from 1-1/2 lemons
2 Tablespoons cold-pressed, extra virgin olive oil
1/4 cup water
1 shallot (2 tablespoons, chopped)
1 clove garlic
2 tablespoons raw agave nectar
1/2 tablespoon mustard powder
Pinch sea salt--I used about 2 teaspoons vegesal
Combine all ingredients in powerful blender such as a vitamix. Blend until silky smooth. Then pour onto salad and mix well.
http://www.rawmazing.com/
Basil Pesto Recipe, raw & vegan
1/2-3/4 cup organic raw pine nuts
1/4 cup fresh de-stemmed organic fresh basil
2 Tablespoons organic unfiltered, cold-pressed olive oil
1-2 Tablespoons organic fresh squeezed lemon juice
1-2 cloves garlic--or more if you're a garlic fan :-)
1 teaspoon celtic sea salt or Himalayan salt
1/4 cup filtered water, reserved
Add all the ingredients to the food-processor or blender. Pulse the mixture in food-processor or blender, adding 1 Tablespoon of water at a time to help facilitate blending and in order to reach the desired consistency for the sauce. It should keep for about 2-3 days sealed in the fridge. This makes a nice dressing for spiralized vegetable noodles or kelp noodles--kelp are my favorite!
www.eatrawvegan.com
1/4 cup fresh de-stemmed organic fresh basil
2 Tablespoons organic unfiltered, cold-pressed olive oil
1-2 Tablespoons organic fresh squeezed lemon juice
1-2 cloves garlic--or more if you're a garlic fan :-)
1 teaspoon celtic sea salt or Himalayan salt
1/4 cup filtered water, reserved
Add all the ingredients to the food-processor or blender. Pulse the mixture in food-processor or blender, adding 1 Tablespoon of water at a time to help facilitate blending and in order to reach the desired consistency for the sauce. It should keep for about 2-3 days sealed in the fridge. This makes a nice dressing for spiralized vegetable noodles or kelp noodles--kelp are my favorite!
www.eatrawvegan.com
Healthy Raw Onion Rings
1 Large Onion
4 cups almond milk (see recipe in this same blog--Sept. 2010)
3/4 cup almond milk pulp, dehyrated for 1-2 hours at 110 degrees
1 cup ground flax (3/4 c before grinding)
1 tablespoon smoked paprika
1/2 teaspoon ground chipotle
1/2 teaspoon salt
Slice onions and place in a zip lock bag with almond milk. Soak while pulp is dehydrating. When pulp is done dehyrating, place in food processor with flax, spices and salt. Separate into two batches. If you use all of it at once, a lot of it will become saturated and too wet to use. Splitting it into separate batches protects against waste. Drain onion rings, RESERVING milk. Dip onion ring in the milk, then in the almond flax mixture. Dip into milk once more and then into the dry mixture again to get a heavier coating. Dehydrate for 6-8 hours at 110 degrees until dry. You want the onions to retain a little moisture, the breading should be dry. Store in airtight containers with moisture absorbing packets to keep them crisp.
www.rawmazing.com
4 cups almond milk (see recipe in this same blog--Sept. 2010)
3/4 cup almond milk pulp, dehyrated for 1-2 hours at 110 degrees
1 cup ground flax (3/4 c before grinding)
1 tablespoon smoked paprika
1/2 teaspoon ground chipotle
1/2 teaspoon salt
Slice onions and place in a zip lock bag with almond milk. Soak while pulp is dehydrating. When pulp is done dehyrating, place in food processor with flax, spices and salt. Separate into two batches. If you use all of it at once, a lot of it will become saturated and too wet to use. Splitting it into separate batches protects against waste. Drain onion rings, RESERVING milk. Dip onion ring in the milk, then in the almond flax mixture. Dip into milk once more and then into the dry mixture again to get a heavier coating. Dehydrate for 6-8 hours at 110 degrees until dry. You want the onions to retain a little moisture, the breading should be dry. Store in airtight containers with moisture absorbing packets to keep them crisp.
www.rawmazing.com
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