Tuesday, 10 March 2009

Raw for the Rest of Us - Dehydrator-Free Recipes

collard rolls
Collard Rolls - Alissa Cohen

2 very large collard leaves or 3-4 small ones
1 small zucchini, diced very small
1 carrot, diced very small
1 cup diced onion
1 cup portebello mushrooms, cut into bite-sized pieces
2 cups lettuce, shredded
1/2 cup Nama Shoyu (original recipe calls for 1 cup...personal choice)

2 avocados
1/4 cup onion
1/2 -1 tomato
sea salt to taste
pinch of cayenne
cilantro (optional)


1. Marinate the onions and mushrooms in nama shoyu for 10 minutes or longer.
2. To make the guacamole, place onions, tomatoes, cilantro, sea salt, and cayenne in food processor and pulse chop until chunky.
3. Peel and pit the avocados and cut into large chunks.
4. Place avocados in the food processor with other ingredients and pulse chop to desired consistency.
5. Lay the collard leaves flat with the inside facing up.
6. Drain the onions and mushroom well.
7. Place a scoop of guacamole, zucchini, carrot, onion & mushroom mixture, and lettuce on one leaf.
8. Roll the leaf up and continue to do the same with the other leaves.


Stuffed Portabella Mushroom Caps - Alissa Cohen

Ingredients: (this is for 1 mushroom, so adjust for more)
1 large portebella mushroom
1 whole avocado
1/4 c. onion
1 tomato, diced (optional)
1/8 tsp sea salt
nama shoyu

1. Wash, peel, scoop, and de-stem the mushroom. Place mushroom stem-side up on a plate
2. Drizzle nama shoyu lightly over the top of the cap and on the plate to make sure it's well-marinated.
3. In the food processor, mash the avocado, onions, tomato, and sea salt and place in the mushroom cap.
4. Eat as is or top with diced tomato, black olives, sprouts, etc.


Angel Hair Pasta and Marinara Sauce - Alissa Cohen
3-4 zucchini
Marinara Sauce:
2 1/2 cups tomatoes
1/4 cup olive oil
4 cloves garlic
1/8 tsp cayenne
12 sundried tomatoes, soaked
1 tsp celtic sea salt
2 tbs parsley (oregano/basil/italian spice)
3 pitted dates

Spiralize the zucchini (or slice *very* thin if you don't own a spiralizer)
Pour angel hair zucchini pasta into a bowl.
Place all of the Marinara Sauce ingredients into the food processor and blend until smooth.
Pour sauce over angel hair zucchini and serve.

(Rawkin' note: I smooshed it all in there with my bare hands, coating the whole business with the sauce.)

Chili - Carol Alt

Serves 8

1 c. raw pine nuts
1 c. pumpkin seeds
1 yellow bell pepper, seeded and diced
1 jalapeno pepper, seeded and minced
Juice of 2 limes
6 medium garlic cloves, 2 of them minced
1/4 c. cold-pressed, extra virgin olive oil
3 scallions, chopped
1 tsp. ground allspice
4 c. chopped ripe tomatoes
2 tomatillos, quartered
1 small fresh mango, chopped
1 tsp. Himalayan salt
4 tsp. chili powder
1 1/2 tsp. pumpkin pie spice
1 1/2 tsp. ground cumin


Put the pine nuts, pumpkin seeds, bell pepper, jalapeno, lime juice, minced garlic cloves, olive oil, scallions and allspice in a bowl. Stir together and marinate for at least 1 hour at room temperature.

While the first mixture is marinating, pulse the tomatoes, tomatillos, mango, salt, chili powder, pumpkin pie spice, the remaining 4 garlic cloves and the cumin together in a food processor or blender.

Transfer this mixture to another bowl and let it marinate for at least 1 hour.

Combine the two mixtures together and serve.

Variation: For a heartier chili, stir 2 to 3 cups of sprouted lentils into the first mixture before you marinate it.


Vegetable Stew by Dorit, from her book Celebrating our Raw Nature...
yield: 3-4 servings

This meal will help you to maintain a raw diet during cold winters.

Ingredients:2-4 zucchinis, cut into bite-size pieces

1 sweet potato, chopped into small chunks or shredded
1 cup green peas, preferably sprouted (Rawkin' note: I bought frozen organic peas)
1 red bell pepper, cut into bite-size pieces
6-8 button mushrooms, chopped
2 cups tomatoes, chopped
4 Tablespoons chopped fresh cilantro
2 Tablespoons chopped onion
1-2 teaspoons raw olive oil or hemp oil
1 teaspoon freshly squeezed lemon juice (optional)
2 garlic cloves
1/2 teaspoon ground cumin
1/2 teaspoon Himalayan salt
Dash of cayenne


Put the zucchinis, sweet potato (or beet) peas, bell pepper, and mushrooms in a large mixing bowl.
Briefly pulse the tomatoes in a high-powered blender (or food processor).
Add the cilantro, onion, oil, garlic, optional lemon juice, cumin, salt, and cayenne to the tomato puree, and pulse until combined but still chunky.
Pour into the bowl with the vegetables and mix well.
Let rest for 2-4 hours before serving (at room temp or in the refrigerator, depending on the climate)
NOTE: If you prefer a more warming stew, add extra cayenne and dehydrate the stew at 105 - 108 degrees F for 1 - 2 hours. Optional - Garnish with fresh cilantro and parsley and serve.


Kelp Noodle Heaven by Linda Wooliever
(Rawkin' Note:  This simple-to-prepare dish tastes and looks absolutely GOURMET!)
For the noodle heaven: 
1 package sea tangle kelp noodles ('Sea Tangle' brand)
purple cabbage (optional)

Really rinse the kelp noodles and drain in a mesh colander. Transfer to a bowl. Thinly chop about 3/4 cup worth of purple cabbage and put in the bowl with the noodles. Mix and set aside.

For the sauce:
  • 4-5 Tbsp almond butter
  • 1/4 cup filtered water
  • 3 Tbsp extra virgin coconut oil
  • 1-2 jalapeno peppers, de-seeded (depending on how much spice you like - start with one and add another if you want to make it SPICY)
  • 1 Tbsp agave
  • 1 Tbsp nama shoyu**
  • 1/2 - 1 Tbsp ground ginger
  • 2 tsp hot pepper sesame oil (or regular sesame oil)
  • 1 tsp apple cider vinegar

Put all sauce ingredients in your blender and blend until smooth and creamy.

Pour over the noodle and cabbage mixture and let sit for about 5-10 minutes so that the noodles get softer.

SERVING SUGGESTION. Serve on a bed of spinach and grated carrots

More to come...

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