Thursday, 12 March 2009
Soups and Side Dishes
Better Than Beef -Matt Samuelson, Living Light Culinary Arts Institute
Rawkin' Note: Make yourself a fresh carrot juice to sip while preparing this dish (you're gonna need the pulp!)
Edited to add since first putting this recipe up: I've learned that you can take this recipe and form it into burger patties for a delectable 'Better Than Beef' Burger!! Just make it in the morning, stick it in the dydrator at 105 and serve it for dinner. YUMMY!
1 hr soak time & 1 hr melding time required.
4 cups carrot pulp, left over from juicing
1 cup sundried tomatoes, soaked an hour, then pureed in the fp or blender
1/3 cup extra virgin olive oil or flaxseed oil
1/3 - 1/2 red onion, finely minced with the S blade of your fp
3 tsps onion powder
2 tsps garlic powder
3 tsps chili powder (I use Mexican chili powder)
2 tsps cumin powder
1/4 tsp cayenne
1 tsp celtic sea salt
1 Tbsp unpasteurized dark miso paste
Using your hands, mix all ingredients together well in a large bowl. Let sit for an hour or more for flavors to meld. Best served after warming in the dehydrator at 105 degrees.
Avocado Fries - Peggy & Curtis, Raw Inspiration
These are so great!! Filling and fabulous, simple and satisfying, these are*just* the thing when the fried food craving hits ya!
Slice up some avocados into 1/4- 1/2 inch strips
(Tip: After slicing the avocado in half, score the flesh while it's still in the rind and invert the rind to pop out your slices.)
Rawkin' note: I do these shake n' bake style, putting the avocado slices and the breading into a clear little produce bag saved from apples and shake shake shake until everything's well-coated.
1/2 cup ground flax seeds
1-2 tsp garlic, minced or powder
1 tsp sea salt
1 tsp oregano
1 tbsp nutritional yeast
After breading the avocado slices you can dehydrate them for about an hour. This warms them up as well as allows some of the oils of the avocado to soak into the breading. The original recipe doesn't mention the temperature, but ya can't go wrong putting the temp at 115. You could just eat them right away too! They're SO good!!
Broccoli Soup - Alissa Cohen
3 cups water
1 cup almonds
1 tsp honey or agave
2 cups broccoli
1/2 to 1 clove garlic
1 tbs olive oil
1 tsp onion
1 tsp sea salt
1/8 tsp cumin
1/8 tsp black pepper
In a blender or Vita Mix, blend water, almonds and honey until smooth.
Add the rest of the ingredients and blend until creamy.
Add more salt as desired. Garnish with whatever floats your boat.
(Shown with sunflower sprouts)
Pesto Stuffed Mushrooms - Alissa Cohen
18-22 button mushrooms, washed and stemmed
1 c walnuts
1/2 c pine nuts
2 c basil
1/2 c olive oil
3 cloves garlic
1/2 tsp sea salt
Place mushroom caps top side down on a plate.
Blend all stuffing ingredients in a food processor until smooth.
Scoop a small amount of stuffing into each mushroom cap.
Savoury Nori Snacks
From Raw Pleasure Australia's free ebook
2 cups sunflower seeds, soaked 6-10 hours
2 tablespoons lemon juice (can mix it up with lime and some orange too)
3 tablespoons sultanas/raisins/currants
2 cloves large of garlic
1 teaspoon sea salt
6 raw vegan nori sheets
Blend all but the Nori sheets into a thick paté
2. Lay out 1 Nori sheet and spread some paté on (about ½ cm thick).
3. Place another Nori sheet on top and press down
4. Continue until Nori/pate is finished
5. Dehydrate on a teflex sheet for 3 hours at 130 degrees °F (54 °)
6. Flip over onto a mesh sheet (dry side down) and lower temperature to 115 °F (46 °C).
7. Dry until crispy! It's easy to cut them in slices with a big pair of scissors after they have been drying a couple of hours. Cutting them up helps them dry faster too.
Variations: Other favorite spices or flavorings as desired (chili, rosemary, basil, olives, tomatoes)
Note: It's very important for taste/texture/nutrition to soak the sunflower seeds
More to come
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