DVFblog

Raw Crackers

2011-05-23T21:22:00.001-07:00

Onion Herb Crackers

Chili Lime Crackers

(recipes coming soon)

iRaw's Crazy Good Carrot Cake

2011-05-10T19:56:00.001-07:00

In blender: toss in some clean organic carrots, naturally sun-dried raisins, raw walnut halves, cinnamon, nutmeg and a splash of vanilla.

Frosting: raw cashews, coconut, raw honey, coconut oil, vanilla and juice from a freshly squeezed orange.

Spoon carrot mixture into dessert cups and top with frosting.

Whoa. This is good.

***I'm working on a book which will contain raw vegan and vegan recipes. I will still be adding complete recipes to this blog but now and then just a picture or two with a list of the ingredients used.

Kream Filled Almond Cookies

2011-05-04T18:50:00.001-07:00

Incredibly delicious.

Dough:

1 cup ground almonds (as fine as possible)

1/2 cup cashews

1 cup chopped dates

1 TB vanilla

1 TB fresh lemon juice

1 TB fresh orange juice

pinch of Himalayan salt

pinch of ground cayenne pepper

enough water to help blend

In food processor combine and mix until dough forms.

Wrap and refrigerate overnight

Kream Filling:

1 cup crushed cashews

1 cup fresh coconut milk

1 TB fresh lemon juice

3 TB raw honey (adjust for preferred sweetness)

3-4 TB coconut oil

enough water to help blend

In blender combine and mix until smooth and creamy.

Set in freezer 5-6 hours (but not until frozen) then keep chilled in refrigerator.

Chocolate Glaze:

Equal portions of raw honey and carob powder - use small amounts of water to get the right consistency.

To Serve:

Form bottom of cookies by rolling into a ball before flattening on plate.

Add some kream filling.

Form more cookie balls for the tops and flatten before putting on top of filling.

Drizzle chocolate glaze on top.

Note: Can be served as is or refreeze for a few hours so the cookie is firmer.

Sweet Berries & Kream

2011-05-03T14:18:00.000-07:00

This kream is a simple blend of raw cashews, coconut milk, vanilla, lemon juice and honey.

2011? Where has the time gone? It's about time I started blogging again - I have lots of new fresh recipes to share...stay tuned.

Walnut Spice Cake (raw)

2010-02-21T14:14:00.001-08:00

This delicious raw cake is a wonderful treat if you're missing the unique flavor of spice cake.

Walnut Spice Cake

3 cups dry walnuts

¼ tsp sea salt

1 cup medjool dates

to taste: cinnamon, pumpkin pie spice and vanilla

Combine well in food processor.

Form into a cake shape or press into a small pan and after it’s chilled turn onto a plate.

Frosting

1 small organic orange, you’ll be using the peel and all so be sure to wash it well

1/2 cup pre-soaked cashews

1 heaping TB coconut oil, more if you want it super thick

1 tsp. vanilla

agave to taste

In high-speed blender: blend all ingredients until smooth. Use small amounts of water only if necessary to help blend.

Chill until the frosting thickens.

Frost the cake and return to refrigerator and chill for a few hours.

Garnish with raw dried unsweetened coconut flakes.

Sweetly Sour Cauliflower

2010-01-26T17:58:00.000-08:00

Sweetly Sour Cauliflower: This marinade is also good on cabbage and broccoli or can be used as salad dressing.

1 small head organic cauliflower, washed and cut into small pieces

2 green onions, sliced

¼ small yellow onion cut into thin strips

Marinade

1/3 cup organic olive oil

apple cider vinegar, to taste

1-2 TB Braggs Liquid Amino (more or less to taste)

agave nectar, just enough for a hint of sweetness

sea salt (if not using Braggs)

crushed red pepper or ground cayenne pepper, to taste

Whisk together marinade and put in a large zip lock bag.

Place the cut up cauliflower and onions in bag and close tightly.

Coat all the cauliflower and then refrigerate for several hours or overnight.

Quick and Easy Raw Meal: Curry Sauce over Cabbage Salad

2010-01-16T13:28:00.000-08:00

This curry sauce is so easy to mix up and can be used with a variety of raw dishes.

Curry sauce:

1 orange, peeled

1-2 garlic cloves, pressed

1/3 cup of raisins, soaked 4 hours then drained

¼ tsp ground cumin

¼ tsp ground coriander

½ TB curry powder

¼ - ½ tsp fresh ginger

pinch of sea salt

Blend all ingredients until smooth.

Adjust seasonings as needed.

This simple cabbage, coconut and red grape salad is delicious.

Raw Munchies: Parsnip Twists and Tomato Olive Nut Spread

2010-01-15T15:17:00.000-08:00

The tomato olive nut spread tastes similar to pizza but I didn't want to call it pizza spread...something about that just doesn't sound right. Parsnip twists (or if you want to make chips that works too) were perfect for scooping. All raw and very delicious!

Parsnip Twists and Tomato Olive Nut Spread

½ very ripe tomato

¼ cup pine nuts

¼ cup ground brazil nuts

5 slices sun-dried tomatoes, softened in warm water and then soaked in olive oil overnight

6 raw olives, pits removed

1 green onion, chopped

1-2 fresh basil leaves

fresh oregano

sea salt and cracked black pepper to taste

Combine in food processor. This is best thick with bits of tomato, olive, and onion visible. Serve with dehydrated crackers or vegetables of choice.

Dehydrating parsnips is easy:

Trim and peel parsnips.

Using vegetable peeler make long strips.

Arrange in single layer on dehydrator trays.

Dehydrate until crisp.

Lemony Zucchini Hummus (raw)

2010-01-14T11:05:00.000-08:00

This is the best! Lemon, zucchini and garlic blended with spices make a perfect raw substitute for traditional hummus. I'm sure you'll love it!

Lemony Zucchini Hummus

Raw hummus:

1 large organic zucchini, peeled and cubed

¼ cup raw tahini

1 TB organic olive oil

1-2 cloves garlic, pressed

¾ tsp. sea salt, or to taste

1 tsp. curry

1/4 tsp. ground coriander

1-2 TB fresh lemon juice

Garnish:

Organic olive oil

Paprika

Crush Brazil nuts

Combine all ingredients (except garnish) and blend until smooth and creamy.

Adjust seasonings as needed.

Garnish with a drizzle of olive oil, sprinkle of paprika, and some crushed nuts (optional).

Serve with cucumber slices or an arrangement of vegetables.

Warm Oats and Fruit

2010-01-10T11:30:00.000-08:00

Sounds rather boring but when you're eating raw goodness this is a nice switch up from meals based around salad. I'm not totally sure that Irish steel cut oats are raw but I have some that need to be used. The method is simple: soak the oats overnight, drain off water - add a little warm water to the mix and then blend with your choice of fruit and sweetener. I used 1/2 banana and a very small amount of agave nectar then loaded the top with wild blueberries, strawberries, raisins and walnuts. I held back from putting cinnamon in because I didn't want to take away from how wonderful the oats blend -- looks just like cooked.

Chunky Banana Bites

2010-01-09T08:19:00.001-08:00

Some seriously good-looking Banana Walnut Muffins inspired these raw treats. I couldn’t ditch the craving for a muffin and since I’m continuing to eat only delicious raw vegan food I just had to toss something together. Banana goodness!

Chunky Banana Bites

1 ripe banana

1 cup sun dried raisins

1 cup raw nuts: I used walnuts and pecans

splash of pure vanilla

pumpkin pie spice

cinnamon

pinch of sea salt

I prefer to grind the nuts well before adding everything else. Once the nuts are ground well blend in the rest of the ingredients. The spices are to taste so use as much or as little as you like.

After this is mixed add:

½ cup sun dried raisins and about 1/3 cup of walnut pieces

Pulse a few times but don’t over mix.

I used mini liners in a mini cupcake pan to keep portions small – these are rich so a little goes a long way.

Make 12 good-sized balls (it will be a bit sticky) and place into twelve liners.

Cover and refrigerate until firm.

When they’re ready use the back of a teaspoon and gently press down each ball.

Prior to serving top with one slice of banana and a pecan halve. To keep the pecan in place I used a dab of agave.

Creamy Italian Soup (raw)

2010-01-08T11:01:00.001-08:00

This soup really hits the spot and is made with raw organic vegetables, cashews, and pignolias. It will warm you with its healthy goodness. Enjoy!

Raw Creamy Italian Soup

3 ripe organic tomatoes, medium size

1 mini sweet red pepper, seeds removed

1 mini sweet orange pepper, seeds removed

1 mini sweet yellow pepper, seeds removed

1 medium organic carrot

1 clove garlic

2-3 green onions

1 rib celery

1 TB fresh parsley, more if you like

2 basil leaves

1/2 cup chopped cashews

4 TB pine nuts

2 TB nutritional yeast

sea salt

freshly ground pepper

fresh oregano and thyme to taste

1/8 cup of spring water to help blend (the less you use the thicker it will be)

Blend together until smooth and creamy.

Garnish with a few raw pine nuts, cracked black pepper and some raw parma.

Mushroom Walnut Spread

2010-01-07T13:55:00.000-08:00

This delicious spread is easy to prepare and served along with fresh organic vegetables it makes a perfect appetizer. Or serve with a fresh tossed salad and make it a meal. Either way I think you'll enjoy it!

Mushroom Walnut Spread

1 ½ cups chopped brown mushrooms

2 cups raw walnuts, soaked overnight

2 cloves garlic, pressed

3 TB minced onion

1 TB fresh lemon juice

2 TB fresh parsley, more if desired

sea salt to taste

cayenne pepper to taste

Blend all ingredients well in food processor.

Test flavor and adjust as needed.

Before serving drizzle on some organic olive oil and garnish with green onion tops.

~~~~

Hi everyone~

It's been a while since my last post but I'm back in action - expect to see lots of delicious raw recipes. I hope you all had a wonderful holiday!

Autumn Harvest Apple Pumpkin Soup

2009-11-04T13:28:00.001-08:00

I know, I know… pumpkin soup is no big deal but this version is delicious. The combination of dark ginger lemon tea, apple and fennel makes a wonderful addition.

Autumn Harvest Apple Pumpkin Soup

1 large tart apple, diced (peeled or not)

½ white onion, diced

1-2 cloves garlic, minced

4 celery ribs, diced

1 low-sodium vegetable bouillon cake (the ones I use are big so use a few if they're small)

1 cup water

3/4 cup ginger lemon tea – brewed dark (or mix water with ginger and lemon)

1 cup pumpkin puree

fennel seeds

ground cayenne pepper, to taste

sea salt

fresh parsley, cut small

olive oil for sautéing

In soup pot sauté: apple, garlic, onion, celery and fennel seeds until the apple and onion are soft.

Add in the bouillon cake and 1 cup water; whisk well.

After the cake dissolves whisk in the ginger lemon tea and pumpkin puree.

Season with ground cayenne pepper, sea salt and parsley.

Let simmer up to 5 minutes then serve.

For thicker soup add more pumpkin puree.

Raw Cauliflower Spanish Rice

2009-10-25T11:51:00.001-07:00

This is a wonderful way to eat more raw fresh vegetables - not only easy to prepare but delicious too!

1 large head of organic cauliflower put in food processor until it is the texture of rice.

After getting the cauliflower the size of rice put in a large mixing bowl and set aside.

In FP or blender combine the rest of the ingredients and blend until mixed but not liquefied:

1 green onion, thinly sliced

1/3 cup presoaked sun dried tomato pieces in olive oil, keep oil

1 TB of reserved oil from sun dried tomatoes, use more depending how moist you want the cauliflower

½ tsp salt

½ tsp chili powder

½ tsp ground cumin

¼ tsp onion powder

1 clove garlic, crushed

1 very ripe tomato, cut up

¼ - ½ red bell pepper, diced

2 TB nutritional yeast

fresh lime juice

fresh cilantro

Gently fold wet mixture into the cauliflower, combining well. Taste and adjust flavor as needed.

Serve with your favorite toppings such as salsa and avocado.

Raw Walnut Pesto Stuffed Peppers

2009-10-15T18:24:00.000-07:00

This raw pesto is delicious and can be used in many dishes. I stuffed mini sweet bell peppers, tomatoes, and button mushrooms. When I make these I’m sure to have extra for easy grab and go food – eating raw can be easy provided you plan ahead.

1 cup raw walnuts, soaked and drained

2 TB raw pine nuts

¼ cup raw cashews

2 TB nutritional yeast

1 TB lemon juice

1-2 fresh garlic cloves, minced

1 TB olive oil

as much fresh sweet basil as you like

sea salt to taste

Blend all ingredients to desired consistency. I tend to keep my pesto thick and coarse so it has texture for stuffing vegetables.

Sugar Cookie Blended Bliss

2009-10-10T10:14:00.000-07:00

I drink herbal tea even while following a raw diet. I believe tea has many health benefits and drink it often during the colder months. For the Sugar Cookie Blended Bliss I boiled water and then let it cool down a little before adding several tea bags - it brewed overnight on the counter and was ready by morning.

Sugar Cookie Blended Bliss

Sugar Cookie Tea: Celestial Seasonings has an herbal tea called Sugar Cookie Sleigh Ride that comes out this time of year – it’s delicious!

¼ cup raw young coconut meat

2-3 TB crushed raw pecans

3 or so TB raw almond milk

raw organic agave to sweeten

ice

Blend all ingredients and enjoy!

Garnish with crushed pecans and cinnamon.

Raw Fudge

2009-10-05T14:14:00.000-07:00

This is incredibly easy to make and so delicious! A great vegan way to enjoy the goodness of fudge. I rolled them into balls but you can also make them in a brownie pan and cut into squares.

1 ½ cups raw walnuts
1 ½ cups sun dried raisins

1/2 cup raw cocoa powder or carob

1-2 TB raw cacao nibs, optional
pinch of sea salt
pinch of cinnamon

In food processor combine all ingredients until smooth.
Transfer to bowl and add a few more raisins, mix in by hand.

Roll into balls or press into a pan for fudge squares.
Refrigerate several hours until cold.

Spicy Veg Crackers (raw)

2009-10-03T20:57:00.000-07:00

raw ~ delicious ~ easy to make

Note: all seasonings are to taste so start slow and add as you go!

2 cups raw sunflower Seeds, ground to flour

2 cups corn kernels

1-2 TB Braggs Liquid Aminos

1 small tomato

5 pieces sun-dried tomatoes, softened in oil (can also put some of the oil in if desired)

1 small orange bell pepper

3 Tbsp Nutritional Yeast

2 Tbsp Taco Seasoning - a mix of: cumin, chili powder, smoked paprika, dehydrated onions, crushed oregano, chipotle powder, red pepper flakes

3 Tbsp Nutritional Yeast

Blend well in food processor.

Transfer to bowl and by hand add a few whole sunflower seeds, thinly sliced green onion, dehydrated tomato bits, dehydrated garlic pieces, or whatever you like.

Spread on dehydrator sheets.

Dehydrate until crisp.

The thinner you roll the dough the quicker they will crisp.

Raw Cheezy Cauliflower Crunchies

2009-10-01T20:22:00.000-07:00

Another raw treat that’s so delicious everyone will want some.

1 cup raw cashews

½ orange bell pepper

2 tsp. lemon juice

4 TB nutritional yeast (try to get a good quality brand, I find Red Star to be the best)

sea salt to taste

In food processor blend the above ingredients until coarse. If too thick add a small amount of raw almond milk – but remember you want this to cling to the cauliflower.

Clean and cut one head of organic cauliflower. Put small pieces in a large mixing bowl.

Spoon the cashew mix into the bowl and using your hands coat all the pieces.

Keep the blend thick so it coats well.

Put on dehydrator sheets – leave room between the pieces.

Dehydrate until crisp.

This batch took about 15 hours to reach the crispness we enjoy. I know that sounds like a long time but these are worth the wait! Next time I plan to make two heads of cauliflower – by the time I took the picture and put things away the dish was nearly empty.

Raw Sesame Peanut Dressing

2009-09-30T20:34:00.000-07:00

Bean sprouts, carrots, red bell pepper, green onions and black sesame seeds.

¼ - cup raw peanut butter

1 TB raw almond butter

¼ - 1/2 cup warm water

1 TB nama shoyu (adjust to taste)

1 TB agave

2 garlic cloves, minced

1 TB sesame seed oil

about 1/2 to 1 inch of fresh ginger minced

1 tsp apple cider vinegar (adjust if needed)

pinch of mustard powder, optional (to spice it up)

Add all ingredients to taste and whisk together well or use blender.

Pizza Soup

2009-09-29T07:42:00.001-07:00

Veggie pizza in a bowl - delicious and satisfying !

1 pint organic cherry tomatoes

1 cup raw cashews

1 ½ cups rice milk

½ cup refried beans, more or less depending on how thick you want it (or mashed pintos)

4-5 green onions

¾ cup diced mushrooms

½ red bell pepper

2 cloves garlic, crushed (adjust to taste)

2-3 TB nutritional yeast

2 TB Parma!

fresh diced: parsley, basil, thyme

cracked black pepper and sea salt to taste

In blender mix cherry tomatoes and cashews until thick and coarse.

Add rice milk and blend until smooth.

Sautee mushrooms, onion and garlic until soft.

Pour half of the blended tomato in.

Just before it simmers whisk in the finley mashed beans along with the remaining tomato blend and remaining ingredients.

Garnish with diced pepper, onions, or your favorite pizza toppings.

You can serve as is or with toasted bread.

This can be made as raw soup too (without the beans) - which I will be doing later this week.

Wild Blueberry Smoothie with Pecans and Arugula

2009-09-26T09:07:00.000-07:00

I try to start each day with a healthy green smoothie loaded with organic greens and wild blueberries packed full of health enhancing goodness. A friend emailed and asked how to make green smoothies taste good. Personally I like that slightly bitter “green” flavor but I do add fruit and sometimes raw nuts. It’s so healthy and filling. A drink like this will keep me feeling full and energized for several hours.

In high-speed blender combine:

Fresh or frozen organic wild blueberries

Banana

Juice from 1 small orange

Several handfuls of organic arugula, cleaned well

Raw pecans, or nut of choice

A small amount of agave nectar, or sweetener of choice

Ice

Blend until smooth and ice is crushed

For a mellow green flavor try: baby spinach leaves, kale, or a combination of both with fresh pineapple or strawberries. Delicious!

Eat In The Raw: Parma! Vegan Parmesan

2009-09-24T13:57:00.000-07:00

Ooooo new favorite alert!!

No Dairy

No Soy

No Gluten

No GMO

No Preservatives

Kosher

So what does it have, you ask?

Raw organic walnuts, red star nutritional yeast, celtic sea salt & love.

I received Parma! Original Parmesan and the Chipotle Cayenne flavor to review. WOW! This is the best raw topping I’ve ever tasted. I tried the original parmesan on spaghetti and while I was enjoying its deliciousness I thought I would not only review the product but make a dish to blog about. Along with the Parma! came a card with a raw cauliflower salad recipe. So Good!

You can find out more about Eat In The Raw products here.

I give Parma! two big delicious thumbs up.

Their motto… Parma! is Good Karma! (and awesome good eatin’ too!)

Raw organic cauliflower, green onions, cilantro, olive oil, lemon juice and Parma! I sprinkled a wee bit of crushed red pepper flakes on top for some extra heat – served with organic cherry tomatoes and raw pecans. Perfect.

Pumpkin Pie Frappe

2009-09-20T13:38:00.000-07:00

Tastes like pumpkin pie in a glass. Yum.

1/2 cup organic unsweetened pumpkin puree

1 cup rice milk, use more or less depending on thickness

cinnamon, to taste

nutmeg, to taste

ginger, to taste

sweetener of choice (I used NuStevia)

organic pure maple syrup, about 1 TB

pure vanilla extract

ice

Blend together until ice is crushed.

Garnish with a splash of rice milk, a drizzle of syrup, and a sprinkle of cinnamon.

Skillet Macaroni

2009-09-19T07:41:00.000-07:00

gluten free, soy free, what's not to love ?

Growing up in a large Italian family my mother made macaroni several times a week. One dish she often made was baked ziti. This was my all time favorite, even over lasagna! I’ve been missing that creamy baked ziti goodness and this comes in pretty close to the deliciousness of those good ‘ol days. I added white beans but you can leave them out. They give the dish a flavor similar to pasta e fagioli…another favorite of mine.

Macaroni of your choice boiled and drained.

I used gluten free brown rice cut pasta.

1 can no sodium organic white kidney beans
3 medium tomatoes, diced
vegan butter of your choice – I used EB no soy blend (love this!) – (use after you add the crushed cashews)
2 cloves fresh garlic, pressed
4 TB minced onion
1-2 cup tomato sauce with Italian herbs
fresh parsley and oregano diced, to taste
sea salt and cracked black pepper
olive oil

In a small amount of olive oil lightly brown the garlic and onion.
Add beans and diced tomatoes along with the spices
Combine with cooked and drained macaroni.

¾ cup cashew pieces

Nutritional yeast
Blend cashews with nutritional yeast and a pinch or two of sea salt.
Add to the macaroni and mix well.

Let simmer until it thickens.

Dot with vegan butter and some tomato sauce.
Allow this to sit uncovered for a few minutes before serving.

Raw Peanut Butter Cookies: 2 ingredients, 2 steps, too good!

2009-09-17T13:11:00.000-07:00

These taste just like peanut butter cookies!

1 cup raw peanuts

7 Medjool dates without pits

Combine in food processor until ball forms.

Roll into balls and flatten.

Enjoy!

You can dehydrate them if you want. I air-dried them for about 5 hours. They are rich and moist.

Raw Cilantro-Cashew Cheeze

2009-09-14T21:43:00.000-07:00

Delicious!! I was reading over at To Your Health! and came across a post on Ani Phyo’s Lasagna. This cheeze is one of the yummy raw layers in her amazing lasagna…but I didn’t use it in lasagna, I’ve been eating it spread on crackers and bread and it is so very good. Pictured here in a sandwich this cheeze is incredibly awesome- give it a try!

Raw Pumpkin Seed Stuffing

2009-09-10T10:29:00.000-07:00

I’m gearing up for the holidays and creating some new recipes. You can probably use any kind of nuts and seeds you like and this stuffing will be just as good. My nut and seed bin is dwindling and all I had was pumpkin and sunflower seeds. Next time I make this I will include pecans to sweeten the mix. Adding dried fruit is also another option.

¾ cup raw pumpkin seeds, soaked then drained

½ cup raw sunflower seeds, soaked then drained

celery, diced - I used 6 good sized sticks

¼ small white onion

3-4 TB nutritional yeast

fresh sage

fresh parsley

sea salt and pepper

Thompson’s raisins

This makes about 2 cups of stuffing depending on how much celery you use.

Process everything except the raisins until chunky and season to taste.

Dehydrate a few hours to dry out the mix – you still want it a little moist.

Transfer to mixing bowl and fold in some raisins.

Delicious!

Sweet Raw Slaw Tacos

2009-09-08T13:19:00.000-07:00

Cabbage slaw with raw green goodness mayo on a sweet taco.

I love making this vegan mayo for coleslaw or just as a dip for veggies. You can leave out the cashews – but it won’t be as creamy in flavor.

iRaw’s green goodness mayo

½ cup raw cashews, soaked overnight then drained

2 TB avocado

3/4 cup raw almond milk

½ cup organic olive oil

¾ tsp. sea salt

dash of dehydrated onions

Put crushed cashews in high-speed blender with the almond milk and blend for 30 seconds.

Add the avocado, onions and sea salt.

Slowly dribble the olive oil in while blending on lowest speed.

Once all the oil is poured blend at higher speed until well combined.

Refrigerate for several hours.

Keeps 4-5 days in refrigerator.

Sweet taco

In food processor blend: raw walnuts, raw almonds, 1 small green apple, date paste, dash of cinnamon. Roll out and fold to make tacos.

Slaw

Any grated vegetables will do. I used green cabbage and green onions for the slaw, then added red bell pepper and celery on top. Add a few teaspoons of goodness mayo to the cabbage and a dash or two of celery seeds. Stuff taco and enjoy.

Potato & Cashew Stuffed Mushrooms

2009-09-06T21:33:00.000-07:00

stuffing

7-10 brown mushrooms for stuffing

1 cup mashed potatoes

1//4 cup crushed raw cashews

½ small white onion, diced

1 TB organic olive oil

garlic powder

sea salt & pepper

parsley

a few turns of dried Italian herbs

smoke paprika (garnish: toasted cashews)

white wine (for steaming mushrooms)

Wash mushrooms and remove stems, set aside the caps.

Dice the stems and sauté in olive oil along with the diced onion and crushed cashews: cook until onion is translucent and then add it to the mashed potatoes. Mix well.

Season and adjust to taste.

In a hot skillet sprayed with nonstick spray I toasted some cashew pieces and sprinkled them with smoked paprika and sea salt for garnish after the mushrooms are cooked.

Stuff the potato mix into the mushroom caps and set in a deep frying pan.

Add enough white wine to cover the bottom of the pan.

Cover and steam until the mushrooms are tender.

Sprinkle the toasted cashews on before serving.

Note: these would also be good browned in the oven after steaming in the wine.

Spicy Black Beans with Cheezy Rice Squares

2009-09-04T16:18:00.001-07:00

Earlier this week I made a simple pot of black beans (spicy 'cause that's how I like them) and wanted to serve them along side of something out of the ordinary. Having a look in the pantry I spotted a container of organic cream of rice. I was going for a polenta/cornbread texture and ended up with cheezy rice that sort of resembled polenta. Topped with beans and cashew pepper cheeze sauce really pulled it together deliciously.

cream of rice

3 c. vegetable stock

1 c. cream of rice

2 TB vegan butter (I use EB)

Bring stock to a slow boil then whisk in the cream of rice. Cook for 1-2 minutes and then add the butter. If too thick add more stock. In greased 8x8 nonstick pan spread the rice evenly. Use 1/2 - 1 TB olive oil on top to help smooth it out. Bake in 400-degree oven until golden brown and set.

spicy black beans

1 can organic low sodium black beans, drained

5 oz. of Rotel, spice meter to your taste

½ c. sun-dried tomato paste

diced onion

diced cilantro

spices to taste: cumin, chili powder, pinch of raw cocoa powder

Combine and simmer until mixture thickens.

cashew pepper cheeze sauce

3/4 c. raw cashew pieces, crushed

1/2 c. water

3 TB nutritional yeast

1/4 tsp. apple cider vinegar

1/2 tsp. sea salt

1/4 c. total of minced red bell and yellow bell pepper

Combine and blend until smooth and creamy.

Serve a rice square with hot beans and cheeze sauce over it.

Garnish with your favorite toppings.

Sweet Yellow Squash

2009-09-02T13:04:00.000-07:00

These stuffed squash actually taste like they’re packed with sweetened oatmeal. I don’t know how that happened but they are delicious and I imagine they can even be served as part of breakfast or brunch.

I rarely find cute yellow squash with scalloped edges where I live. More common are the ones shaped like zucchini so when I spotted these I knew I had to make something special. Ordinarily I would whip up something with onion, garlic, herbs, etc…but not this time. This time I went for something more like dessert. Squash for dessert, is that odd? I don’t think so, I’ve put zucchini in chocolate cake and then there’s carrot cake…so why not do something with yellow squash?

Yellow squash, washed and then tops trimmed. Carefully hollow the center and reserve for stuffing.

Sweet stuffing

2 Gala apples, peeled and diced

the reserved squash cut up small

In nonstick pan sauté the apples and diced squash until soft. To keep this low fat I used some nonstick spray and when the mix was nearly cooked I added a little orange juice.

Once the stuffing was cooked I added diced walnuts, raisins, cinnamon, ground cardamom and a pinch of NuStevia.

You can soften the squash by baking them covered in the oven or using the microwave. Due to limited time I microwaved the shells before stuffing them for a few minutes – just until they were semi soft.

Spoon generous amounts of stuffing in each squash and bake in 375 degree preheated oven until they darken and are heated through.

Before serving drizzle with pure maple syrup and a sprinkle of cinnamon.

Peanut Butter and Strawberry Jam Brownies

2009-08-30T14:10:00.001-07:00

These are so good!

Step1 blend together:

1 tsp. pure vanilla extract

1/2tsp. pure coconut extract

1/2 tsp. pure almond extract

2 TB. organic peanut butter (smooth and unsalted)

Add a small amount of water to help blend.

Set aside.

Step 2 in small bowl whisk:

3 tsp. egg replacer (I originally wrote TB but have correct this to tsp.)

2 TB warm water

When this is thoroughly combined add in:

½ cup natural unsweetened applesauce

Mix well and set aside.

Step 3 in medium sized mixing bowl whisk:

½ cup white flour

½ cup white whole-wheat flour

3 TB brown rice flour

1 tsp. baking powder

½ tsp. salt

1/8 tsp. cinnamon

¼ cup unsweetened cocoa powder

1 cup raw organic sugar (more if you want it sweeter)

Step 4:

Combine the wet ingredients (step 2) with the dry and mix well.

Add 3 TB strawberry jam of your choice. (I use an organic brand with no HFCS)

Raw pecan pieces, optional.

Grease and flour an 8x8 brownie pan and spread the batter well.

Bake at 350 degrees until done: approx. 25-30 minutes depending on oven.

Dust with powdered sugar, optional but pretty!

Very moist and fudgy - ultra good!

You name it...

2009-08-28T18:53:00.000-07:00

...because I don’t know what to call it!

This is a meal built around what I had in the produce bin that needed to be used: eggplant and organic seedless black grapes. I had bought a lot of Japanese eggplant last week and forgot they were in the fridge; these were the first to be pan fried with onion, white wine and fennel seeds. (Reserve ¼ or so of mix for garnish.)

I boiled up gluten free elbow macaroni and after it cooked I rinsed with cold water – this works so good with gf pasta to keep the gumminess next to nil.

Once the eggplant and onions softened I put them in the food processor and then added some diced organic tomatoes, nutritional yeast, minced garlic, parsley, organic seedless black grapes, fresh parsley and fresh basil.

Taking the reserved eggplant mixture quickly pan-fry it with some seedless black grapes and salt & pepper to taste. Set aside.

I combined the processed eggplant mixture with the cooked elbows and sprinkled some (vegan) buttered gf breadcrumbs on top and baked it for 15 minutes. This was just enough time for the top to brown. Then I garnished it with the pan-fried mix.

The grapes give this a nice sweet touch and combined with the eggplant and fennel it reminded me of meat sauce using sweet Italian sausage. You can also make this fat free by sautéing with vegetable broth instead of using oil for pan-frying.

Banana Babies

2009-08-27T09:47:00.000-07:00

I have an extra sense. It's true, I can be walking down a store aisle and pick up on words like "dairy-free" without even reading the actual words. Amazing, eh? Diana's banana babies called out to me and I'm happy to report these yummy treats are in fact dairy free and delicious. I especially like that the banana is not all weird and mushy. The dark chocolate has a pleasant flavor - put the two together and you've got yourself a fine summer treat.

Well packaged - no frostbite here.

And the chocolate doesn't fall apart when you bite into it. Nice!

And... I purchased these yummies in a regular supermarket, which is rare where I live, most stores would consider this a "specialty item" and leave it up to a local health food store to stock it.

Whole Wheat Focaccia Pizza

2009-08-24T18:42:00.000-07:00

I rarely crave pizza (yeah right!) but when I give in I usually enjoy making it myself. I love the marvelous herb bread recipe over on Escapades in Cooking so I used it with a minor change: I used whole-wheat flour in place of white and added into the dough caramelized onions and garlic to give it a pleasant flavor. It baked up so pleasant that we barely had any leftover.

Modified herb bread topped with: vegan basic white sauce with nutritional yeast and white wine added in, a splash of vegetable stock, fresh (sautéed prior to baking the pizza) spinach, mushrooms, sun-dried tomatoes, olives, onions and fresh herbs.

Delicious!

Dr. Fuhrman's Anti Cancer Soup

2009-08-23T12:44:00.001-07:00

I've been seeing this soup mentioned in various spots on the web and decided to make a pot...well, actually if you make the whole recipe it is a massive pot of soup. Delicious soup. Soup so tasty and good for you that I now wonder why I never tried it sooner. You can find the complete recipe here and there's a short how-to by Dr. Fuhrman himself.

I added smoked paprika because as you may or may not know I'm having a secret love affair with the stuff...soooo good. Please, if someone discovers that it's not a very healthy thing, don't feel obligated to tell me. I'm not sure I can stop using it!

Curry Mac Salad and Smoked Potatoes (fat free & gluten free & soy free)

2009-08-22T13:59:00.000-07:00

I used gluten free corn macaroni for this flavorful salad. The combination of fresh clementines, mint, parsley, curry and lime make this a hit. The ingredients are to taste so go as heavy or light as you prefer.

Cook gluten free cut macaroni of your choice. I used a no GMO, soy free and gf corn macaroni that cooked up perfectly.

3 clementines, peeled and diced

1 shallot, diced

fresh: parsley, cilantro, mint, basil – minced

1 medium organic Roma tomato, diced

1 can organic/low sodium garbanzo beans, drained

4 pieces of pimento cut small

2 tsp. lime juice

1 tsp. curry

pinch of ground cardamom

sea salt

cracked black pepper

splash of balsamic vinegar

tiny splash of white wine

Toss together gently and chill.

Smoked Potatoes

These are so delicious and guilt free because you don’t use any fat in cooking. To hurry things along I microwaved (which I try not to do often) 1 red potato per person.

Coat a nonstick skillet with nonstick spray and let it get hot.

Quarter the cooked potato and add to skillet – use high heat so it browns quickly without mashing the potato.

Sprinkle with sea salt, smoked paprika, and crushed herbs.

Good bye cookies: Peanut Butter Chocolate Chip

2009-08-16T13:45:00.001-07:00

These cookies can be enjoyed without icing or extra chocolate chips but look how awesomely appealing they are all jazzed up. I hope you try the recipe and

enjoy the cookies as much as we are. Yum!

I love this recipe for several reasons, first the cookies are double delicious because of the pb chocolate combo, they don't contain soy, and as always no animal products. The more we sampled them we concluded (it took about 3 for me, nothing but salad for the rest of the day!) these are a pleasant blend between a cookie and candy - they are rich so it does not take much to hit that sweet spot. I included crushed organic corn flakes for an added bite and the nondairy chocolate chips used are absolutley the best ones I've ever had. They are by a company called Enjoy Life and are free of dairy, soy, and gluten: semi-sweet chocolate chips. The best! I wanted to keep the cookies soy free so I picked up Earth Balance No Soy vegan butter and this is my new favorite. Seriously, I can't taste a difference.

Makes 2 dozen cookies (I got 26)

Preheat oven to 375 degrees.

Bake cookies 10-12 minutes or until browned but not overdone.

Step 1

Combine 1 1/2 tsp. egg replacer with 2 TB water. NOTE: I just discovered that Bob's Red Mill egg replacer contains soy flour so I've switched to the EnerG brand.

Set this aside.

Step 2

In large bowl cream: 1/4 cup organic creamy peanut butter, 2/3 cup raw cane sugar, and 1/3 cup nondairy/no soy butter. Mix by hand until thoroughly combined.

Step 3

Next mix in 2 TB rice milk, 1 1/2 tsp. pure vanilla extract, 2 TB. organic maple syrup, and the diluted egg replacer. Stir well.

Step 4

Stir in 3/4 cup flour, 1/8 tsp. sea salt, and 1/2 tsp. baking powder. The mix should be getting thick and a little hard to mix.

Step 5

Put 1 cup organic corn flakes previously crushed and 1/4 - 1/2 cup nondairy chocolate chips in the batter and continue combining by hand.

Step 6

Roll cookies in balls and place on nonstick sprayed baking sheets. Press firmly with the back of fork - if the edges split too much just reshape with your fingers.

Keep an eye on them while they bake so the bottoms don't get too dark or they will taste burnt.

Icing - optional but yummy!

1 heaping TB organic creamy peanut butter

4 TB (more if needed) rice milk

Whisk together until the peanut butter thins out, use more milk if you have to.

Add confectioners sugar until the thinned peanut butter becomes more like a thick icing.

Ice tops of cookies and sprinkle with extra chocolate chips, if desired.

For the sake of this blog and all who read here...I sampled (way more than I should have) a cookie to show how the middle will look....you're very welcome. ;o)

I will be taking some time away from my blog but will return as soon as possible. Honestly, I'm not sure I'll be able to last more than a few days but it could be more like a week or so. See you soon!

It's Saturday..who wants a biscuit?

2009-08-15T11:36:00.001-07:00

Every once in a while I like some comfort food. Warm biscuits right from the oven with melted (vegan) butter and sweet jam brings back memories...actually, those would be warm biscuits coming from a box mix. I've never made them from scratch before today. Hmm, I still need practice but these are incredibly delicious. Not as many layers as I was hoping for but I'll get the hang of it. The recipe can be found here. I don't know why they were pale on top but dark golden on the bottom...doesn't matter, these are wonderful and have only five ingredients. On the weekends I like simplicity.

Creative-Hands: Another award

2009-08-13T08:55:00.000-07:00

My goodness! The warmth and generosity of fellow bloggers is wonderful. I love learning about food, cooking methods, spices and herbs that are not common to me. If you read my blog you know that I do make recipes from other blogs - if I could make every dish posted I would...yeah, my love for food is that deep. (funny but true!) I especially like this award given to me by HealthyRainbow.net because I often think of cooking as stirring up creations - so creative hands is perfect. Go have a look around and see all the awesome food that's cookin'.

Thank you for such a nice award - I truly appreciate it!

I would like to share the joy of this award with all of my foodie friends & followers! Please feel free to post this on your blog.

Mock tuna salad (no soy)

2009-08-12T11:38:00.000-07:00

mock tuna on gf bread

This method of using garbanzo beans in place of fish is not mine and if you search around you’ll find many twists on how it’s made; some contain kelp, some soy sauce, and even nutritional yeast. This is an excellent substitution and my most favorite sandwich filler. You can even eat it over leafy greens, piled on crackers, or with vegetable sticks.

Make a big batch because you won’t believe how good it is!

Here's how I like it…

mashed garbanzo beans

diced celery

diced onion

small amount of nondairy mayo

small amount of mustard

black pepper

squirt of lemon juice

sprinkle of mustard powder

iRaw's Sweet Onion Peanut Snacks

2009-08-11T11:27:00.001-07:00

These smokey sweet snackable nuggets are awesome. I used peanuts in this batch but they are equally delicious using almonds. For an even sweeter taste pecans or cashews would be perfect.

1/2 small white onion

1 1/2 TB date paste

1/2 cup raw peanuts, not soaked

1 tsp. raw tahini

1 tsp. raw peanut butter

Add in by hand after above is processed:

2 TB unsweetened finely ground coconut

1-2 TB dehydrated minced onion

1/3 cup coarsely chopped raw peanuts, previously soaked and drained

In food processor combine first five ingredients until mostly smooth, you want the mix a bit chunky. Transfer to mixing bowl and add the coconut, dehydrated onion, and coarsely chopped peanuts. Taste and make any adjustments. This will be unsalted until you sprinkle the smoked seasoning on. Roll in small balls. At fist I rolled them into smooth balls but decided I wanted a different look and just formed little balls with my fingers – so shape them as you like. Dehydrate or use low set oven until firm.

Smoked seasoning

1/2 tsp. smoked paprika

1/8 tsp. sea salt

1/8 dried parsley pressed to powder

pinch of ground cheyenne pepper or chili powder

Combine well and sprinkle on the peanut snacks after they’re done.

Raw Vegetable Fritters

2009-08-09T13:45:00.000-07:00

Veggie fritters with a side of coconut citrus salad.

These fritters are dehydrated for several hours until firm and slightly crisp on the outside. You can use any combination of veggies you like and whichever spices and herbs preferable. My fritters are simple and make a great meal or snack. And as I’ve said in previous posts, if you do not have a dehydrator you can use your oven set to the lowest temperature with the door either open all the way or just slightly.

1-2 garden fresh zucchini, finely grated

1-2 organic carrot, finely grated

The trick to these is getting as much moisture out of the grated zucchini and carrot as possible. After I grated them I squeezed the liquid out. Then I wrapped them separately in paper towels and put them in the refrigerator overnight.

Carrots & zucchini grated fine and the pecan mix after processing.

Pecan mix:

1/3 cup pecan pieces

¼ (or more) cup shredded cabbage

1 shallot, diced

fresh parsley and oregano, minced

sea salt

pinch of smoked paprika

Blend in food processor until thick but not completely smooth.

In a mixing bowl, separate the grated zucchini and carrot.

Combine with the processed mixture and mix well.

Form the fritters. You can even roll the mixture out and use a cutter for nice shaped fritters.

I just flatten by hand.

The coconut citrus salad is: clementines peeled and sectioned, pineapple blended to a crushed pineapple consistency and raw unsweetened dried coconut. Just combine it and stir with a spoon. If you don’t want it too dry add some juice from the pineapple. It’s a wonderful and simple salad.

Raw weekend: zoodles in walnut sauce & stuffed peaches

2009-08-08T18:11:00.000-07:00

Zoodles and Walnut Sauce

Marinated mushrooms and onions:

Wash brown mushrooms and slice.

Put in a bowl with 1 TB Bragg Liquid Aminos, 1 TB olive oil, and thin onion slices.

Set aside

Zoodles

Slice zucchini on a mandoline and then cut into strips. Optional: press the zoodles in paper towel to remove some of the moisture.

Walnut Sauce

½ cup (heaping) walnut pieces, soaked for 5 hours

1/3 cup pecans (soaking is optional, I didn’t)

1 cloves garlic, pressed

½ tsp. lemon juice

1 TB minced onion

1/8 tsp. thyme

2 TB nutritional yeast, optional

raw rice milk to blend

sea salt and cracked black pepper to taste

Garnish: raisins and walnut pieces, optional

Blend walnuts and pecans until finely ground: use small amounts of raw almond milk to help blend.

Add remaining ingredients and blend until desired consistency is achieved.

Toss zoodles in some walnut sauce and place on top of marinated mushrooms.

Stuffed Peaches

Delicious!

I made a rawcotta textured mix with macadamia nuts, lemon juice, a bit of orange juice, shredded coconut and ginger. After halving the peaches I dipped them in ground cinnamon, put a dab of rawcotta in the center, arranged some cut dates around it and drizzled agave nectar on them, a finale sprinkle of coconut and they were ready to chill until dessert.

Getting back to basics

2009-08-08T09:05:00.000-07:00

Red Pear Fruit Smoothie

I intended on making a wonderful red mango smoothie but when I went to peel the mango I discovered it was a red pear. I don’t know how the juicy pears got in my cart but I’m glad they did. Although not mango the smoothie was delicious.

1-2 red pears, peeled and seeds removed (adjust to how many servings you want)

1 ripe banana, peeled

1 small nectarine, pit removed

juice from ¼ of lemon

ground cinnamon

ground cardamom

ground ginger

crushed ice

Blend all ingredients and enjoy.

Garnished with unsweetened coconut.

smoothie flower

Green Bean & Mushroom Broil

2009-08-07T19:07:00.000-07:00

This dish is gluten free and fat free yet full of flavor. I have a confession…I’m crazy about my oven broiler. It’s easy to pop something in for quick crispness and lends a great flavor.

Clean and steam green beans until tender. Approximately ½ - ¾ pounds.

Mushroom sauce

8 oz package of medium baby bellas, chopped

3 mushrooms, diced and set aside (reserved for skillet frazzle)

½ diced shallot

leek, about a 2 inch piece chopped

¼ medium yellow onion, chopped

½ c nondairy ff milk, more if needed

½ large russet potato, boiled and drained

½ organic vegetable bouillon

1/3 c organic red wine

fresh parsley

sea salt and cracked black pepper

gluten free breadcrumbs (or crushed gf pretzels)

additional leek cut in thin rings

vegetable broth for sautéing

Sautee mushrooms, vegetable bouillon, shallot, leek, and yellow onion in wine and a small amount of water if needed.

In blender put: rice milk, boiled potato, sea salt, cracked black pepper, parsley, and the sautéed mushroom mixture.

Blend until thick but not completely creamy.

Adjust seasoning if needed.

In nonstick skillet heat some vegetable broth.

Put cold steamed beans and the 3-diced mushrooms in skillet and cook for a minute or two.

Add the blended mushroom mix and some gf breadcrumbs. Heat through but do not boil.

Use a foil lined baking sheet that can be broiled in.

Put mushroom mixture on baking sheet and put additional leek pieces on top.

Sprinkle with vegan gf/ff breadcrumbs or gf pretzel crumbs and more chopped parsley.

Put in broiler for 10 minutes, or until the top gets a bit crisp.

Note: gf/ff breadcrumbs are hard to find so I make a mix of crushed pretzels, diced parsley, garlic and onion powder. This works great in a pinch.

Another award...

2009-08-06T17:00:00.000-07:00

Wow, I'm collecting awards! Thank you Ann from Happy and Healthy Cooking! These are so nice to receive AND to give out. I will list who is next at the end of this post.

Here are my answers…

1. What is your current obsession?
Candle making and buying incense.
2. What are you wearing today?
Jeans, tee, socks.
3. What’s for dinner?
Salad loaded with lots of vegetables.
4. What’s the last thing you bought?
Organic fruit.
5. What are you listening to right now?
My wind chimes.
6. What do you think about the persons who tagged you?
She’s a sweetie!
7. If you could have a house totally paid for, fully furnished anywhere in the world, where would you like it to be?
Nova Scotia
8. What are your must-have pieces for summer?
Cotton shirts, jeans, flip-flops.
9. If you could go anywhere in the world for the next hour, where would you go?
New York!
10. Which language do you want to learn?
Russian
11. What’s your favourite quote?
Wherever you go there you are.
12. Who do you want to meet right now?
Victoria Boutenko (raw foodist)
13. What is your favourite colour?
Purple
14. What is your favourite piece of clothing in your own closet?
Neon pink tank top with silver PEACE across it.
15. What is your dream job?
Working in a vegan/raw restaurant.
16. What’s your favourite magazine?
Anything to do with cooking.
17. If you had $100 now, what would you spend it on?
Bills.
18. What do you consider a fashion faux pas?
Socks with sandals.
19. Who are your style icons?
Don’t have any.
20. Describe your personal style.?
As casual and comfy as possible.
21. What are you going to do after this?
Clean house.
22. What are your favourite movies?
Too many to list: comedy, romance, and sci-fi.
23. What are three cosmetic/makeup/perfume products that you can't live without?
Almay Naturals, Desert Essence Organics hair care – the Italian Red Grape is awesome!, and (vegan) scented oils.
24. What (or who) inspires you?
Mother Earth.
25. Give us three styling tips that always work for you:
Always carry a comb, hairclip, and face powder. (I’m very low maintenance!)
26. What do you do when you “have nothing to wear” (even though your closet’s packed)?
Wear what I have anyway.
27. Coffee or tea?
Tea.
28. What do you do when you are feeling low or terribly depressed?
Swing in the hammock and let the wind free me.
29. What is the meaning of your name?
No clue.
30. Which other blogs you love visiting?
Way too many to list!
31. Favorite Dessert/Sweet?
Fresh fruit - vegan cookies.
32. Favorite Season?
Autumn.
33) If I come to your house now, what would u cook for me?
Something Italian.
34) What is your most funniest cooking disaster?
Blueberry tapioca pie…what a mess!
35) What would you do, If you crave something sweet in the late night?
Eat fruit.
My question: What was your most loved childhood toy?

The rules are: Respond and rework – answer the questions on your own blog, replace one question that you dislike with a question of your own invention, and add one more question of your own. Then tag eight or ten other new set of people.

I will be back with my list!

Award time & Sweet treat!

2009-08-04T11:49:00.000-07:00

I received this award from Sadhana and Muskaan over at A2Z Vegetarian Cuisine! Thank you ladies, I love reading your blog!

The rule of this award is to share it with 7 people…(it is sooooo hard to choose but since this is my first time at this I will play by the rules - and after a while I’ll make my own, haha) and share 7 things about yourself. I’m sharing this award with these amazing bloggers: escapades in cooking, Meatless Mama, Vegan Family Style, Veganize It…Don’t Criticize It, Healthy Rainbow, Miss. V’s Vegan Cookbook, and Crankycakes! I realize some bloggers may not want to put awards on their page, not a problem, just want you all to know I truly appreciate the fantastic recipes and dedication put into your awesome blogs!

7 things about iRaw:

I’m allergic to lilacs.

I love animals.

Favorite color: purple

Favorite flower: sunflower

I throughly enjoy helping others.

I collect antiques.

Would someday like to be published.

~~~~~~~~~~~~~~~~~~~~

Since this was such a sweet surprise how about a delicious sweet summer treat? This sorbet is easy and everyone will love it. What you’ll need: ripe juicy clementines, a blender, and your freezer.

Clementine Sorbet

Peel clementines.

Put in blender and mix until smooth.

Transfer to freezer safe container with a lid and freeze for several hours - until mostly frozen, mix up, and continue freezing a bit more.

So refreshing on a hot summer day!

Garden Casserole

2009-08-03T12:30:00.000-07:00

With garden fresh zucchini, cherry tomatoes and herbs lining my counter I decided to make a vegetable casserole. My first thought was to make a tomato base to keep it gluten free but then I remembered the tasty basic white sauce used in the mac & cheese recipe.

3 medium organic zucchini, sliced (more if they’re small)

10 cherry tomatoes, cut in half

½ white onion, diced

2 TB diced chives

2 TB diced parsley

1 cup cannellini beans (if using canned pour off all liquid)

1-2 cups of basic white sauce (you’ll need to add nutritional yeast and smoked paprika)

pinch of ground cardamom

gluten free breadcrumbs (you can use crushed gf pretzels)

roasted walnuts

sea salt and pepper to taste

In a skillet with a small amount of olive oil, sauté onion until almost translucent.

Add sliced zucchini and cook for 5 minutes.

Next, add the tomatoes and season with: cracked black pepper, fresh parsley, and sea salt. Continue cooking until the zucchini is semi soft.

Add cannellini beans and gently mix.

To the basic white sauce I added about 1/3 cup of nutritional yeast and a heaping ½ teaspoon of smoked paprika along with chives, parsley, and cardamom. Taste and adjust spices as needed. Pour this over the sautéed vegetables.

Using a glass-baking dish spread some breadcrumbs on the bottom and then spoon the zucchini mixture into the dish. Sprinkle with more breadcrumbs then dot with vegan butter and more fresh parsley.

Bake uncovered for 20-30 minutes.

Garnish with roasted walnut pieces: mix walnut pieces with a small amount of olive oil, smoked paprika, ground cayenne pepper, and garlic powder. Roast in the oven or dry roast in a heavy skillet until nuts are toasted.

Sunflower Sprouts

2009-08-01T14:34:00.001-07:00

Sunflower sprouts with orange & lemon zest and juicy garden fresh cherry tomatoes - served with organic rye bread and olive oil, garlic, crushed red pepper and balsamic vinegar dip.

These sprouts are amazing and have such a nice nutty flavor that I couldn’t think of any kind of dressing that would compliment such wonderful greens. I simply added organic orange and lemon zest for a refreshing salad.

Pinot Risotto with Italian Salsa

2009-07-30T13:44:00.001-07:00

1 1/2 cups organic brown rice, uncooked

6 cloves garlic, peeled and minced (use less if desired)

32 ounces of vegetable broth

1 cup of Pinot Blanc

1/3 cup minced white onion

1 TB fresh parsley

2 TB olive oil

pinch of saffron and smoked paprika

sea salt and black pepper to taste

In heavy saucepan heat olive oil, onion and minced garlic. Before the garlic turns brown add the uncooked rice. Stir repeatedly for a few minutes.

Add some vegetable broth, about ¾ cup, mix. Let this liquid cook down before adding another ¾ cup of broth. You want this simmering rather hard so the liquid cooks down fast. Once the second addition of broth is gone add the wine, lower the heat, cover and let this cook down. Stir the rice well throughout the cooking process. Keep adding small amounts of vegetable broth until the rice is cooked to your liking.

Add fresh parsley, salt and cracked black pepper to taste.

Serve plain or top with some fresh Italian salsa.

Italian salsa is a fresh blend of tomatoes, sweet peppers, garlic, onion, eggplant and spices sautéed in olive oil and can be served hot or cold.

Raw Lemon Cookies

2009-07-28T13:22:00.001-07:00

These raw treats are loaded with a wonderful rich and tart lemon flavor. If you’re a lemon lover you’ll enjoy these.

Yield: 20 delicious cookies

1 cup raw cashews, crushed
1 TB (heaping) organic lemon zest
Juice from 1 large organic lemon
1 packet NuStevia powder (1g)
1 cup dried shredded coconut (unsweetened)
1/2 tsp. pure vanilla extract

Put all ingredients in food processor and blend until smooth and dough forms a ball.

Using small amounts, roll into balls and press between two pieces of plastic wrap or wax paper.
Arrange on mesh dehydrator screens and dehydrate until firm to touch.
Cookies will be chewy but very lemony good.
If you don’t have a dehydrator but would like the closest possible thing to raw goodness, simply
set your oven to the lowest temp and leave the door open (or at least open a few inches) when you cook.

I filled some with a blend of ginger, crushed macadamia nuts, mashed banana, and cinnamon. For orange flavored cookies simply use organic orange zest and juice in place of the lemon. Berries and other fruit can be used for a fruit flavored cookie as well.

Raw Walnut-Salsa Taco Salad

2009-07-27T12:19:00.000-07:00

Walnut-salsa served over lettuce and garnished with pepper cheeze sauce, fresh chopped tomatoes, onion, olives and avocado.

Here is another wonderful raw meal that is perfect for hot summer evenings.

Walnut-Salsa (meat alternative)

1 cup raw walnuts, soaked overnight then drained

1/3 cup chopped tomatoes

¼ cup finely chopped onion (or to taste)

fresh cilantro, to taste

¼ tsp. garlic powder

1/2 TB lime juice (or lemon)

½ tsp. ground cumin

½ tsp. herbamare or sea salt

½ tsp. oregano

1/3 cup fresh corn kernels (mix in after blending)

dash of raw cocoa powder

dash of chili powder

dash of smoked paprika

agave nectar to sweeten, optional

Put walnuts and chopped vegetables in food processor and pulse about five times.

Add the remaining ingredients – except the corn -and continue to process until well mixed.

Taste and adjust spices as needed.

Mix in the corn kernels by hand.

You can eat as is or dehydrate to dry it a bit.

Spicy Pepper Cheeze

1/2 small orange bell pepper, cleaned and chopped

3 TB nutritional yeast

½ cup raw cashew pieces, ground well

1/2 tsp. each of the following: onion powder, garlic powder, sea salt (or to taste)

¼ - ½ tsp. apple cider vinegar

red cayenne pepper or red pepper flakes to taste

small amounts of water to blend – you want the cheeze thick

Combine all ingredients and blend until smooth. Use small amounts of water to help turn blades but keep the mix thick.

A2Z’s Stuffed Eggplant Curry

2009-07-26T13:26:00.000-07:00

A2Z’s Stuffed Eggplant Curry

One of my favorite things over at A2Z Vegetarian Cuisine, aside from the beautiful food, is the “Know what you Eat” section before each recipe. This blog is packed with nutrition information, mouthwatering photos, and is such a nice place to visit…go see for yourself.

Here is my version of A2Z’s delicious stuffed eggplant curry recipe. It was exceptional good and when I make it again (and I will!) I’m going to make more so we can enjoy it for days.

So good!

Hummingbird Cake (4 layer & vegan!)

2009-07-25T18:13:00.000-07:00

Ooooooh this cake is good. Seriously. I’ve never had this before and although it's delicious it is heavy so this isn’t one to eat often but for those special occasions it's a keeper. This doesn’t even taste vegan and the pineapple gives it a rich buttery flavor. I took the basic recipe that’s plastered all over the web and made some adjustments. Right now I’m crazy for organic orange zest so I tossed it in the frosting but that can be left out if you’re going for the ‘real deal’. If you try this let’s hear back from you – it’s delicious!

2 cups organic white flour

1 cup organic whole wheat flour

2 tsp. baking powder

1 tsp. salt

2 cups organic Turbinado raw cane sugar

1 tsp. coriander

3 servings of egg replacer (1.5 tsp. replacer w/2 TB water x3)

3/4 cup canola oil

2 tsp. vanilla extract

1 (8-ounce) can crushed pineapple, with liquid

¼ cup mix of chopped pecans and walnuts

3 medium bananas, mashed

Preheat oven to 375 degrees F.

Spray 2 9-inch round cake pans, you can lightly flour them too.

In large bowl combine dry ingredients.

Mix together the wet ingredients and then combine with the dry. Mix thoroughly.

Divide the batter between the two cake pans.

Bake approximately 30 – 40 minutes or until center of each cake is done.

Let cool completely. If you’re making four layers then slice each round in two.

The frosting in between the layers and top/sides of the cake went something like this:

2 - 8 oz containers of nondairy cream cheese

1/3 cup crushed pineapple

2 + cups powdered sugar (add more until it thickens)

2 TB cornstarch

1 TB. orange zest (from organic orange)

Blend the cream cheese and powdered sugar until smooth.

Add remaining ingredients and continue blending.

Between each layer garnish with pecans, optional.

super moist!

Essene Bread

2009-07-24T17:39:00.000-07:00

2 cups of organic wheat berries

raw sunflower seeds

rolled oats

Preparation: put the wheat berries in a large bowl and cover with water – you want at least 2-3 inches of water above the wheat. Sprout for about two days. Change the water two – three times a day. After it has started to sprout, drain off excess water. Grind in a blender or food processor. You can bake it like this after shaping into a ball or add other sprouted grains, nuts, or seeds. I included ½ cup sprouted sunflower seeds, ½ cup fresh ground oats, and after forming I rolled the bread in oats and put in a glass baking dish coated with some olive oil. I covered the baking dish and cooked for about 45 minutes in a 375 degree oven. Store tightly wrapped so the crust doesn’t get too hard. I would refrigerate it as well.

As you can see in the pictures it is dense bread so you don’t need much. This was good with a little fresh ground peanut butter and a dab of pureed fruit.

iRaw's Nutty Pineapple Granola

2009-07-22T15:50:00.000-07:00

Raw granola is easy to make and delicious to eat plain as a crunchy snack or topped with fresh almond milk for a hearty meal. The measurements are approximates so add your own personal favorites and omit any items you don’t like. This takes a long time to make but it is worth it. Mine took 12 hours. If you don’t have a dehydrator but would like the closest possible thing to raw goodness, simply set your oven to the lowest temp and leave the door open (or at least open a few inches) when you cook.

½ cup raw sunflower seeds

1.5 cups raw cashews, coarsely chopped

shredded unsweetened coconut, about ¼ cup

1 cup oats, some of that ground as fine as possible

1/3 cup sprouted organic wheat berries

raw oats ground as fine as you can get it

organic raw brown rice powder, about 2 TB

½ TB black sesame seeds

2 or 3 raw figs, diced

dehydrated tart green apple bits, about ½ cup

dehydrated pineapple bits, about 1/3 cups

½ tsp. vanilla

agave nectar, to taste

sea salt (optional)

1 TB olive oil

fresh squeezed orange juice, about 2 TB or so

fresh pineapple juice, about 2 TB

orange zest

cinnamon

after dehydrating add some Thompson raisins

If you can find dehydrated apple pieces that will save you time. If not, use a mandoline slicer to very thinly slice the apple, dehydrated to desired texture.

Prep all your dry ingredients and put in a medium sized bowl.

Whisk the wet ingredients well then add to the dry.

Combine well using your hands. This will be sticky but if it’s too loose add a bit more oat or rice powder.

As you combine the granola try to make several clumps and get as many smaller clumps as you can before transferring it to the (parchment paper covered) dehydrator trays. I started mine at 125 for the first 4 hours (big debates on how high for how long so do what works for you) and then lowered it to 115 for the rest of the time. I don’t rotate the trays because I have an Excalibur dehydrator and it has a circulation fan – but every few hours I carefully turned the larger pieces of granola and mixed what I could without making too much of it fall apart. It will fall apart, no biggie, it’s still outrageously good!

breakfast

Raw Carrot Burgers

2009-07-21T13:03:00.000-07:00

If you like carrots and pecans you’ll love these raw burgers. On the side is marinated raw broccoli and cauliflower salad with avocado dressing.

A quick note on using fresh produce when making raw meals: fruit and vegetables vary in size and ripeness, although I list measurements you should always taste test to your satisfaction. When using garlic, onion, and sea salt, always start with less and add to a recipe – these spices do not fade away as they often do when cooking.

Carrot burgers

3 large organic carrots, chopped

3/4 cup raw pecans

1/3 cup sunflower seeds

½ very ripe tomato

1 cup chopped onion

1 clove of garlic, pressed

1 cup chopped mushrooms

2 TB or more, cilantro (I scaled this down because I use about 5 TB)

1.5 TB olive oil

½ tsp. coriander

½ tsp. curry

ground fennel, pinch of sage, sea salt and black pepper to taste

Put carrots, pecans, sunflower seeds and tomato in food processor and blend until diced small.

Add remaining ingredients and continue to blend until smooth.

Adjust seasoning if needed.

Form into burgers.

Put on mesh dehydrator screen and dehydrate for 6-7 hours or until desired firmness is achieved.

Don’t have a dehydrator? Use your oven at the lowest temperature with the door open.

Broccoli salad

Cut equal amounts of organic broccoli and cauliflower into small pieces.

Put in mixing bowl with: diced sweet onion, sliced black olives, a small amount of olive oil, vinegar, and juice from ½ of orange. You may want more orange juice depending on how much broccoli and cauliflower used.

Mix well and let sit for an hour.

While that’s marinating make the avocado dressing.

½ or 1 small avocado, peeled and pit removed

½ cup raw almond milk (easy to make but you need to do that ahead, just soak raw almonds then blend with some water and chill)

1 TB apple cider vinegar

1/3 cup olive oil

pinch of turmeric, optional

sea salt

agave nectar

If you want the dressing tangy omit the agave nectar – or do a little of both for a sweet and sour flavor.

In blender: mix avocado with the almond milk until well combined.

Add vinegar, sea salt, turmeric and agave nectar.

Slowly add the olive oil and continue blending until smooth.

Adjust as needed.

Pour this over the marinated vegetables and cover with wrap.

Refrigerate until well chilled.

Overnight Pickles

2009-07-20T10:54:00.001-07:00

These are so easy to make! They taste similar to bread & butter pickles with a garlic twist.

Have you ever read the ingredients on a jar of pickles? You would think the only thing in that jar is pickles, vinegar, sugar and spices. But high fructose corn syrup, aspartame, and something else that horrified me but I can’t remember are showing up more. A jar of “healthy” pickles can set you back quite a few dollars. Being the pickle lover that I am but not a world class canner I began looking at pickling recipes. Here’s what I’ve come up with that doesn’t call for canning, high amounts of sugar, or any yucky preservatives. But as always, feel free to use what you prefer in recipes.

For a larger batch adjust measurements.

1 large organic cucumber (I used an English cuke)

1/3 cup unseasoned rice vinegar

3 TB apple cider vinegar

¼ tsp. sea salt

2 garlic cloves, sliced

1/8 tsp. mustard powder

1/8 tsp. (or a little more) celery seed

some green onion pieces

fresh dill

pinch of turmeric

I used a small amount of dry mixed: red pepper flakes, thyme, dehydrated onion, orange peel

and for sweetener I used NuStevia

Clean cucumber and slice to desired thickness.

Put slices in a glass bowl – you’ll be pouring boiling liquid over them.

In a heavy saucepan over low heat combine water and vinegars, add salt, then whisk together well.

Increase heat and add: mustard powder or seed, celery seed, and turmeric. Whisk well and cook until it almost boils.

Add spices and continue whisking until it reaches a boil.

Remove from heat and whisk in sweetener.

Carefully pour over the cucumber slices.

Let cool uncovered for a few hours.

Once they reach room temperature you can transfer the pickles to a jar or keep them in the glass bowl. Cover well and refrigerate overnight.

Enjoy!

Nothing much to see here just another hummus recipe.

2009-07-19T19:13:00.000-07:00

Roasted eggplant & garlic hummus garnished with toasted pumpkin seeds and smoked parika. Olives, cucumber, and crisp lentil chips. Delicious.

Yes, another hummus recipe!

I know this isn’t a unique blog entry – there are probably millions of hummus recipes out there. But I like my hummus. And I like using chickpeas, lime, olive oil, tahini, roasted garlic and roasted eggplant along with toasted pumpkin seeds then whirling it all together with spices for a great taste sensation. Yeah…there’s just something fantabulous about good hummus.

Coming up next:

Overnight Pickles: This recipe is so easy!

Raw Carrot Burgers: Delicious burgers and broccoli salad.

Raw Granola: A combination of dehydrated nuts, fruit, and grains.

Hummingbird Cake: With frosting? Heck yeah! (don't worry, no cute little birds are involved)

Chickpea and Rice Balls

2009-07-18T15:39:00.000-07:00

dry & cooked

I used dried chickpeas for the first time ever and I love them! These dried beans are not easy to find so I’ve always used the canned ones. A lot of these canned goods, although very convenient, are also full of sodium and some even contain sugar and then there are those that have some awful stuff in there too: high fructose corn syrup, msg, etc. So, I took the plunge and now find rinsing, sorting, soaking, and cooking the best way to prepare beans. And it’s really not that much trouble if you remember to soak them overnight. The chickpeas cooked quickly and you can’t beat the flavor of beans that are not chemically messed with before being sealed in a can.

chickpea and rice balls served over pea-sto and steamed rice

2 cups cooked chickpeas

½ small yellow onion, diced

½ - 1 tsp. smoked paprika – this is what makes this so delicious

½ tsp. Herbamare Original Seasoning

¼ tsp. garlic powder

½ cup of cooked short grain rice, cold

Put in FP and blend until thick and smooth.

Taste and adjust seasoning.

Form into balls and put in a heated skillet coated with nonstick spray.

Brown on both sides.

Pea-sto

1 cup peas

5 or so water softened sun-dried tomatoes

good bunch of fresh basil

3 cloves garlic, pressed

pinch of cumin

water to help turn blades

Blend all ingredients until chunky-smooth.

Adjust seasonings to taste.

Gluten free and vegan: Mac & Cheese (no soy)

2009-07-16T12:36:00.000-07:00

Oh boy, I am so glad I experimented becuase the results were amazing. This is a two-part cheeze sauce and it makes a lot so if you don’t plan on making a large amount of macaroni or don’t want leftover sauce – cut the recipe in half. I added steamed broccoli but that is optional.

Boil your choice of macaroni cook al dente. I found a great organic brown rice penne at Trader Joe's. After it’s done boiling rinse in cold water to prevent it from sticking together. If including broccoli lightly steam as much as you’d like.

Gently toss macaroni and broccoli together in a large mixing bowl and set aside until the cheeze sauce is done.

1 lb gluten free macaroni

organic broccoli

Basic white sauce

I veganized the recipe for basic white sauce that's on the back of most cornstarch boxes and added to it.

¼ cup vegan butter

¼ cup olive oil

½ tsp. salt

1 cup organic rice milk (or your choice of nondairy milk)

1 cup vegetable broth

½ cup organic brown rice flour

On low heat melt the butter with oil and whisk in salt and flour until well combined. When it starts to simmer slowly add the rice milk, continue to whisk, next add the veggie broth. Let bubble for a minute or two then remove from heat.

Cheeze sauce

½ cup nutritional yeast

½ cup organic cornstarch

½ tsp. salt

1 cup water

1 cup vegetable broth

3 – 4 TB olive oil

a few dashes of smoked paprika

fresh cracked black pepper

dried: parsley, oregano, red pepper flakes all to taste

Whisk together nutritional yeast, cornstarch, dry spices and salt in medium saucepan.

Next: whisk in water, broth and oil until thoroughly combined.

Cook for 2 minutes or until sauce thickens.

Taste and adjust seasoning if needed.

Depending on how much sauce you’ll be using, add at least half (if you made the full recipe w/1 pound of macs) of the basic white sauce to the pan of cheeze sauce and combine well. Pour this over the cooled macaroni and broccoli. Add more sauce if needed.

Pour into oiled, buttered, or nonstick sprayed baking dish.

I sprinkled on some gf breadcrumbs and added some additional dried spices.

Cover with foil and bake for 15 minutes.

Remove foil and continue baking for another 10-15 minutes.

I forgot to take a photo when I took it from the oven - so here it is with a couple of servings removed...we couldn't wait to eat it!