The Raw Cooked Vegan

Monday, June 25, 2012

Roasted Corn Couscous

It's funny how many times I've been asked what Israeli couscous is. It is simply a pearl shaped durum wheat pasta the size of a peppercorn. Regular couscous is smaller and resembles tiny granules, similar to the size of millet or cornmeal.

Cooking varies according to which kind you have. Israeli couscous is boiled, either in salted water or broth and will swell slightly like pasta. It can also be prepared similar to risotto. The smaller, granular-like couscous is also boiled in either water or broth and will readily absorb flavors.

Extremely versatile. You can literally create hundreds of dishes using whatever vegetables you have aging in your refrigerator! Get cooking chefs~!


3/4 cup dry Israeli couscous
2 ears of fresh corn, cut from cob
1 red bell pepper, diced
1 large sweet onion, diced
6 grape tomatoes, halved
1 and 1/2 TBS extra virgin olive oil
2 garlic cloves, minced
1 or 2 scallions for garnish
sea salt and ground pepper

In medium sauce pan, cook couscous according to directions. Drain any excess water. Set aside.

In large skillet, heat 1/2 TBS olive oil over medium high heat. Add fresh cut corn, bell pepper, grape tomatoes and onions. Cook until onions are slightly browned (about 15 minutes). Stir in garlic, season with sea salt and pepper.

In large serving bowl, combine couscous and corn mixture. Gently toss and drizzle with remaining 1 TBS olive oil. Serve.

Friday, June 22, 2012

Soy Ginger Portobello Caps

I made these in my cast iron skillet and they were absolutely delicious!
If you don't have a cast iron skillet, you can use a non-stick, but I highly recommend cast iron. It's naturally non-stick, inexpensive and quite easy to clean after cooking with a quick rinse of hot water and a some coarse salt and paper towels. Just dry thoroughly after each use and coat lightly with oil and you have it ready for next time.

The portobellos were seasoned with 365 Organic Soy Ginger Sauce. It's a brand carried by Whole Foods Market and I love the flavor!

3 large portobello mushroom caps
1 tsp extra virgin olive oil
4 TBS Organic Soy Ginger Sauce
1/2 cup cherry or grape tomatoes, sliced in half

Heat your cast iron skillet (or other skillet) over medium heat with 1 tsp olive oil until pan is hot. Add mushrooms top-side down and cook 5 minutes each side. Add the Soy Ginger Sauce and continue to cook. Add tomato halves and cook until mushrooms are a nice dark brown color and tomatoes are soft.

Thursday, June 21, 2012

Coconut Blueberry Torte

For the times when you need that sweet something!

I am always being asked to make something sweet so I whipped together a Coconut blueberry torte with fresh blueberry-walnut glaze, which was actually quite easy and quick. I'm calling this a "Torte" because the appearance is shallow, dense and rich. Others may think of it as more cake-like. Either way, it was delicious!

A spring-form pan works best for this recipe

1 and 1/2 cups organic unbleached all-purpose flour
1 cup raw cane sugar
1/3 cup grated, unsweetened coconut
1 tsp baking soda
1/2 tsp fine sea salt
2/3 cup fresh blueberries
1 cup water
1/3 cup vegetable oil of choice
1 tsp coconut (or vanilla) extract
1 and 1/2 tsp white distilled vinegar

1 cup fresh blueberries
1/4 cup water
1/4 cup powdered sugar
2 TBS creamed coconut
1/3 cup raw walnuts, chopped

Prepare a spring-form pan by coating with oil or cooking spray. Preheat oven to 350 degrees Fahrenheit.
In large bowl, sift together flour, sugar, baking soda and salt. Stir in grated coconut. Add water, vegetable oil and coconut extract. Stir with large spoon until mixed well. Add white vinegar and mix again. Stir in fresh blueberries last.
Pour into prepared pan and bake 30-35 minutes, or until toothpick comes out clean.

Preparing the glaze:
In a small saucepan over medium-low heat, add water, blueberries and creamed coconut. Stir until heated through. Sift in powdered sugar, stirring frequently. Let simmer until thickened. Add chopped walnuts and remove from heat. Let cool.
When torte is cooled sufficiently, remove bottom of spring-form pan and place torte on serving plate. Drizzle glaze all over top and serve.  
Moderation my dears...moderation.