The Raw Cooked Vegan

Friday, September 16, 2011

Spelt Pasta with Peppers and Cashew Sauce



Creamy coated pasta seasoned with garlic, sea salt, olive oil and pureed cashews. YUMMY.

You will need a blender for this recipe

Spelt Pasta With Peppers and Cashew Sauce
8 ounces spelt pasta, cooked according to directions
1 large ripe tomato, chopped
1 carrot, cut in match sticks slices
1-2 leaves of kale, chopped
1/2 orange or yellow pepper, chopped
2 TBS olive oil
2 garlic cloves, minced
3/4 cup raw cashews
1/4 cup pasta water
1 tsp sea salt, divided
fresh ground pepper

While cooking pasta, heat 1 TBS olive oil in large skillet over medium high heat. Saute yellow pepper and carrot until semi-soft and starting to brown. Turn heat to medium and add garlic, chopped tomato and kale. Season with 1/2 tsp sea salt and pepper. Cook, stirring frequently for about 5 minutes so kale is slightly wilted and tomato is soft, but still firm. Remove from heat and set aside.

Drain pasta, saving 1/2 cup water.

In large serving bowl, combine pasta with pepper, carrot, tomato and kale.

In power blender, add cashews, hot pasta water, other 1/2 tsp sea salt. Blend on high until creamy and smooth. Pour over pasta, mix thoroughly and serve.

Season with sea salt and pepper to taste.

Tuesday, September 13, 2011

Zucchini Pasta with Red Pepper Coulis

Post 5 Raw Week!

Zucchini. Who would have thought? Perfectly textured for noodle dishes. Zucchini pasta is not new to raw food enthusiasts. I've seen it in some raw recipe books but I've never attempted to make it because I thought it would be a hassle getting it into spaghetti-like strings.

So I chucked the idea of buying a spiral slicer and used my vegetable peeler to make wide "noodles". It's amazingly simple to do (not a new trick by any means, believe me, it's been done before).

This dish was excellent! I made it in about 10 minutes. It wasn't hot, but room temperature. If you care to warm it, drop the "noodles" in hot water and drain. Serve immediately.

You will need a blender for this recipe

Zucchini Pasta with Red Pepper Coulis
1 large zucchini, washed and peeled, ends cut off
1 large red pepper or 6-8 baby red peppers, cored
1 garlic clove
2 heaping TBS hempseed
1 TBS water
1/2 tsp Celtic sea salt
pepper to taste

With a vegetable peeler, slice long strips of zucchini, turning it as you slice until you get to the seeds (stop when you see seeds coming through). Put strands onto serving plates and set aside.

In a power blender, add the 1 TBS water, red pepper, garlic, hempseed and salt and pepper. Blend until thick and creamy. Pour over each serving of zucchini. Serve immediately.


Monday, September 12, 2011

Raw Corn Tortilla Tacos



This is the 5th (4th) post of my Raw Food Week. I wanted to do something delicious and attractive. I can tell you it was delicious, so do you think it's attractive?

I was inspired by a corn tortilla recipe in Raw Food Real World by Matthew Kenney and Sarma Melngailis. I changed up the ingredients just a bit by using smoked paprika and less chili powder. I filled these babies with my Lemon Cashew Cheese, then fresh avocado, chopped tomatoes, onions, fresh jalapeno, arugula and fresh chopped basil. Awesome!

You will need a dehydrator for this recipe

Raw Corn Tortilla Tacos
3 cups fresh corn kernels, cut from 3 ears of corn, or frozen corn, thawed
1 and 1/2 cups yellow or red bell pepper
3/4 cup flaxseed, finely ground
2-3 TBS Lime juice
1 tsp ground chili powder
1 TBS smoked paprika
2 tsp cumin seeds, ground
1 and 1/2 tsp Celtic sea salt

In a food processor, process corn and bell pepper. Add ground flaxseed, lime juice, chili powder, paprika, cumin and salt. Process until almost smooth.

Divide batter in half onto two dehydrator trays lined with teflex or parchment paper. Dehydrate at 110 degrees Fahrenheit for 4 hours. Flip onto empty mesh lined tray and peel away teflex or parchment carefully. Dehydrate another 3 to 4 hours until pliable.

Cut with kitchen shears into squares and fill with your favorite fresh ingredients! 


Sunday, September 11, 2011

Super Goji Bites


Completely Raw and full of superfoods! Great jump start before running or working out and perfect when you're craving a sweet something!

These goji bites are so simple to make and they definitely have some power punch.

You will need a food processor for this recipe

Super Goji Bites
1 cup pitted medjool dates
1/2 cup raw cashews
1/3 cup unsweet shredded coconut
1/4 cup raw cacao nibs
1/4 cup dried goji berries
1 TBS virgin coconut oil
generous pinch of Celtic sea salt

In food processor, add cashews and cacao nibs. Pulse until small bits. Add dates, coconut and coconut oil. Process a minute or two. Add goji berries and salt. Pulse until mixture started to clump together.

With a rounded measuring spoon or scoop (see below) scoop mixture and pack firmly with fingers. Tap upside down onto wax paper.


Raw and delicious.

What are cacao nibs? Click here for a brief explanation.


Saturday, September 10, 2011

Raw Almond Onion Bread



For those of you who love raw food (this is day 2 of my 5 day raw food posts), you will really find this almond onion bread just perfect for sandwiches. I ran out to my co-op early this morning and picked up this weeks choices; micro-greens, peaches, red pepper, corn, cucumber, butternut squash and green onions. All organic!

I used the cucumber, red pepper and micro greens on the sandwich. All of which tasted super fresh! I can't wait to get into that butternut squash... I have lots of ideas.

For this recipe, I played around with different ingredients and it's a slightly different take on the "Raw Onion Bread Pita" recipe posted August of 2010. The coconut oil I used gave it a slightly sweet/bready taste.

You will need a food processor and dehydrator for this recipe

Raw Almond Onion Bread
3 cups raw almonds, soaked for 3 hours
5 medium onions
1/2 cup chia seeds, ground in a spice grinder
1/4 cup extra virgin coconut oil
2 tsp sea salt
water

Drain almonds. In a food processor, process almonds, salt and coconut oil. Stop and scrape sides down. If mixture looks too dry, add a tablespoon of water at a time until it becomes completely mixed-but not too wet.

Remove almond mixture and place into large bowl. Place onions in food processor and process/pulse until they are chopped, but not liquidy. Add to almond mixture. Add ground chia seed and mix completely.

Spoon onto 2 dehydrator trays lined with teflex or parchment paper and spread to 1/4 inch thick evenly. Dehydrate at 105 degrees Fahrenheit for 6 to 8 hours. Flip (placing an empty tray on top and turning over, lift off teflex). Dehydrate another 5 to 6 hours depending on softness you prefer.










Friday, September 9, 2011

Lemon Cashew Cheese Stuffed Baby Peppers


Perfect raw appetizer or hors d'oeuvre to serve for a get together or holiday party. The lemon cashew "cheese" is nicely blended with green onions and thyme. This is so healthy and guilt-free~at least for me it is!

You will need a food processor for this recipe

Lemon Cashew Cheese Stuffed Baby Peppers

3 cups raw cashews nuts, soaked for 2 hours or longer
3 green onions, white and some green parts
1/2 cup fresh squeezed lemon juice
zest from 1 lemon
4 TBS nutritional yeast flakes
1 and 1/2 tsp sea salt
1 tsp fresh thyme leaves
12-15 baby bell peppers, cleaned and cored

In food processor, blend nuts, lemon juice, zest, yeast and salt until smooth. Transfer to bowl and add green onions and thyme. Mixture will be thick but pliable. Scoop mixture into a gallon-size ziploc bag an force into one of the bottom corners. Twist close right up to the top of the mixture. Cut a small hole off the corner. You will use this to squeeze the cheese into peppers.

Fill each pepper and refrigerate any left over.






Saturday, September 3, 2011

Pesto Power Salad


Guess who LOVED this power salad? My meat-eater husband. That's right, he did. Now, this isn't just any salad. It's packed with super healthy apples, peppers, grape tomatoes, olives, dried cranberries, walnuts and just a little bowtie pasta. The perfect addition to this dish is the home-made pesto I made from my own basil plants. This is the best pesto ever! My husband literally spooned it out of the jar and ate it. Needless to say, it didn't last long, even though I made a whole cup.

The main thing about making your own pesto is growing your own basil. If you try to buy the amount of basil you will need from the grocery store (those little plastic jobs), it will cost you way too much. I suggest you give growing it a try. It's not that hard. I bought mine when they were mini plants and transferred them to a bigger pot. Just keep it watered with well drained soil and in full sun. Cut off the top flowering blooms to force it wider.

Pesto Power Salad
1 head of romaine lettuce, chopped
1 crisp apple like Gala or Pink Lady
8-10 grape tomatoes, halved
1/4 cup chopped walnuts
1/4 cup dried cranberries
1/4 cup pitted kalamata olives, chopped
3-4 baby bell peppers, chopped
1/2 cup cooked bowtie pasta
1/2 TBS extra virgin olive oil
1/2 TBS red balsamic vinegar

Power Pesto
4 cups of lightly packed basil leaves
1/3 cup pine nuts, toasted
1/3 cup extra virgin olive oil
1 and 1/2 tsp white balsamic vinegar
1/2 tsp Kosher salt

To make pesto, toast pine nuts in a small skillet over medium heat until slightly toasted and starting to brown, watching constantly to avoid burning. Remove from heat and let cool.
In a power blender with lid, add basil leaves, olive oil, toasted pine nuts, salt and vinegar. Blend on high until smooth. Transfer to jar with lid.

In large bowl with lid, Combine romaine lettuce, apples, tomatoes, walnuts, dried cranberries, olives, peppers and bowtie pasta. Add 1/2 TBS olive oil and 1/2 TBS red balsamic. Add 2 TBS pesto to salad. Attach lid and shake until salad is thoroughly coated. Serve immediately.



Friday, September 2, 2011

Southern Vegan Collard Greens



Living in Florida, I have had some down-right authentic Southern food! But that was a long time ago (we're talking 1980's-and before I was vegan). When I say Southern food, I  mean things like grits, biscuits, collard greens, black-eyed peas, roast p**k, Cuban sandwiches, Cuban toast and Cuban coffee.

In my teens, I worked for the blood bank, traveling on the blood mobile to all kinds of interesting places! All our staff would be fed meals when available, and the ones I remember most, were the southern Baptist churches. They had feasts like no other. The collard greens were something I tasted for the first time and absolutely loved! Of course, I had no idea how they made them (although I have a feeling I wouldn't duplicate that recipe today), but it sure made an impression on me.

I haven't cooked collard greens before, but when I saw some fresh organic collard green leaves at my co-op, I just had to have them and make them vegan!

Well, this was a good thing. I looked up how to cook them (40 minutes) and found this recipe based on one from Food Network.  If you like collards, and you are vegan, give this a go and you won't be disappointed!

Southern Vegan Collard Greens
1 pound collard greens, washed and sliced thin
1 TBS olive oil
1 TBS Earth Balance Spread
1/2 large onion, chopped
1 garlic clove, chopped fine
Dash or two of cayenne pepper, or Tabasco
1 and 1/2 tsp molasses
1 large tomato, chopped
2 and 1/2 cups vegetable stock
Sea salt and pepper

In a large stock pot, heat olive oil and Earth Balance over medium heat. Saute the onion until soft (about 5 minutes), then add the garlic and cayenne. Stir. Add the chopped collards and cook, stirring for about 5 more minutes.

Add the vegetable broth and cover, reducing heat to med low. Simmer 40 minutes. Add chopped tomato and turn heat off. Let set for at least half an hour.