**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/
Wednesday, January 19, 2011
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
Tuesday, November 9, 2010
Sprouted Quinoa/Cilantro Salad with Lime, Mint Dressing
SALAD
2 cups quinoa, rinsed well, soaked overnight, drained, and sprouted 1-2 days, rinsed again
2-3 cups red grapes, sliced
4-6 stalks celery, chopped
1 bunch cilantro, chopped
1/2 cup fresh basil leaves or 1 Tbs. dried
2-3 green onions, sliced
1-2 cups diced broccoli flowerettes
1 cup red pepper, diced
1 cup raw cashews, chopped (optional)
Mix above ingredients together in a salad bowl exept cashews. Add them right before serving.
DRESSING
Juice of 3 small or 2 large limes
1 apple (pink lady, fuji, jonagold--I used golden delicious and it worked fine)
1/4 cup cold pressed extra virgin olive oil
1/4 cup fresh mint leaves, chopped (or 1-1/2 tsp. dried)
1-1/2 tsp. sea salt
freshly ground black pepper (optional)
Place above ingredients in a blender and blend until very smooth. Pour over the salad ingredients and toss well. Marinate a few hours in the fridge if time allows. Don't forget to add the cashews before serving. Enjoy!!! It's delicious :-)
2 cups quinoa, rinsed well, soaked overnight, drained, and sprouted 1-2 days, rinsed again
2-3 cups red grapes, sliced
4-6 stalks celery, chopped
1 bunch cilantro, chopped
1/2 cup fresh basil leaves or 1 Tbs. dried
2-3 green onions, sliced
1-2 cups diced broccoli flowerettes
1 cup red pepper, diced
1 cup raw cashews, chopped (optional)
Mix above ingredients together in a salad bowl exept cashews. Add them right before serving.
DRESSING
Juice of 3 small or 2 large limes
1 apple (pink lady, fuji, jonagold--I used golden delicious and it worked fine)
1/4 cup cold pressed extra virgin olive oil
1/4 cup fresh mint leaves, chopped (or 1-1/2 tsp. dried)
1-1/2 tsp. sea salt
freshly ground black pepper (optional)
Place above ingredients in a blender and blend until very smooth. Pour over the salad ingredients and toss well. Marinate a few hours in the fridge if time allows. Don't forget to add the cashews before serving. Enjoy!!! It's delicious :-)
Thursday, October 21, 2010
Thai Kelp Noodles
I bag raw kelp noodles ( I get mine at Whole Foods in the cooler)
"Peanut" Sauce:
2/3 cup raw almond butter
2-1/2 tablespoon Nama Shoyu (raw soy sauce)--I got it at Whole Foods
1-1/2 tablespoons fresh squeezed lime juice
1-2 cloves garlic, minced
3 teaspoons grated ginger
1/4-1/3 cup water
Mix together with a wire whip. You can change the amount of water depending on how thick or thin you like the consistency to be. I used it on kelp noodles but you can use it a dipping sauce for just about anything!! Salad rolls would be a nice idea :-)
Pour sauce over rinsed and drained kelp noodles and mix together well. Top with fresh cilantro, bean sprouts and chopped raw peanuts if desired. Or, add fresh vegetables of your choice. I like fresh asparagus and red pepper or spinach and red onion. My latest discovery is adding multi-colored seaweed to this dish that I buy at Whole Foods in the cooler--it's raw and packed in salt and usually you can find it near the kelp noodles. Before adding it to the noodles, be sure to pour it into a strainer and rinse it well until the salt is off of it. Mmmm!!!
"Peanut" Sauce:
2/3 cup raw almond butter
2-1/2 tablespoon Nama Shoyu (raw soy sauce)--I got it at Whole Foods
1-1/2 tablespoons fresh squeezed lime juice
1-2 cloves garlic, minced
3 teaspoons grated ginger
1/4-1/3 cup water
Mix together with a wire whip. You can change the amount of water depending on how thick or thin you like the consistency to be. I used it on kelp noodles but you can use it a dipping sauce for just about anything!! Salad rolls would be a nice idea :-)
Pour sauce over rinsed and drained kelp noodles and mix together well. Top with fresh cilantro, bean sprouts and chopped raw peanuts if desired. Or, add fresh vegetables of your choice. I like fresh asparagus and red pepper or spinach and red onion. My latest discovery is adding multi-colored seaweed to this dish that I buy at Whole Foods in the cooler--it's raw and packed in salt and usually you can find it near the kelp noodles. Before adding it to the noodles, be sure to pour it into a strainer and rinse it well until the salt is off of it. Mmmm!!!
Elizabeth's Favorite Broccoslaw
1 bag organic broccoslaw (I get mine at Trader Joes)
1/4 cup raw peanuts
Juice of one lime
2 T. seseme meal (grind seseme seeds in coffee grinder)
1 teaspoon vegesal (or sea salt)
1/2 teaspoon garlic powder
1/2 teaspoon dill weed
2 teaspoons raw agave nectar
Toss ingredients together in a bowl making sure that the slaw has been coated with the dressing well. Serve in your favorite dish and enjoy :-)
1/4 cup raw peanuts
Juice of one lime
2 T. seseme meal (grind seseme seeds in coffee grinder)
1 teaspoon vegesal (or sea salt)
1/2 teaspoon garlic powder
1/2 teaspoon dill weed
2 teaspoons raw agave nectar
Toss ingredients together in a bowl making sure that the slaw has been coated with the dressing well. Serve in your favorite dish and enjoy :-)
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