Category Archives: cashew/kale cheeze pate

RAW FOOD DIET DOESN’T HAVE TO BE EXPENSIVE

I went raw when I was in graduate school in the 1970s. (back then, being in grad school meant you were stone-cold broke, working and going to school most of the time. I went raw first just because it was easier than cooking, and I was doing something I called a “five-day salad” (all of this was intuitive, no one had told me about raw) My five day salad was “I chopped up some cabbage, tomatoes, onions, lentil sprouts, and spinach, threw in some kelp powder and garlic, added olive oil and vinegar, and I was good to go. What I didn’t eat the first day went in the fridge and I added more vegetables on the second day, and so on… the fifth day was soup day (I didn’t know I was raw at the time, so I put water in the leftover salad and put hot water on it, and voila, soup.)

One day, I was in Yes! the New Age bookstore we had back then in Washington DC, and I saw this book “Live Foods” by George and Doris Fathman, and the recipes inside looked like ramped up versions of my daily fare, so I bought that book and played around with the recipes. I actually lived intuitively, i.e. with no other recipe books, until my mother bought me a very fancy raw vegan recipe book in 1999.

Nowadays, there is so much information on line, but, yet, it is challenging to find ways to go what I am going to call “minimalist raw”, where you don’t have to have all the fancy machines (my first “food processor” was a fabulous Chinese stainless steel cleaver which I use to this day). I do have a food processor now, and I have finally acquired a spiralizer because, in my old age, I have decided that zucchini noodles and other vegetable “noodles” are fun, and I deserve them)

When you start out being raw, there are so many different opinions. I still say that the most important thing is to go raw, and figure out where you’re getting your protein (raw nuts and seeds, either straight up or ground to bits and put in each and every food you make, either as “nut meat” or cream sauces, or made into shakes), get your oils (eat an avocado, use extra virgin olive oil – Trader Joe’s is cheap and trustworthy), and vary your diet, i.e., do try to eat different things sometimes. You do not have to get all of the fancy superfoods whose names you cannot pronounce. As I said before, I didn’t even know I was going raw: I was just eating a serious salad that would hold out, with additions, for up to 5 days.

Of course, every raw foodist is going to tell you that you should only use organic vegetables, and that is true,, but, hey! If you cannot afford organic, you can still go raw. I did, and I have lived to tell the story.

(Actually, although, since 1999, I have read a lot of raw vegan recipe books, I still keep it pretty simple. My biggest successes, according to me, have been learning how to grow those lentil sprouts, and, also, learning how to make easy 4-day sauerkraut, and cashew cheeze! Those three things really liven up my diet.

I should note that, while I was finishing up this post , and adding tags, I noticed that things I have posted over the last ten or so years are quite simple, and don’t require much in the way of machinery. You can make just about anything I have posted with a knife, a blender, and a food processor . Blender-wise, I use a NutriBullet, but my mom uses a Magic Bullet with good results .

Please note that there are no links to follow to buy anything I have mentioned. I am not an affiliate of anything I have mentioned here. You’ll have to google it yourself.

DINNER: CASHEW KALE CHEEZE ON TOMATO SLICES, CORN SALAD, INSTANT KIRBY PICKLE

I am very pleased with myself: I can make a nice dinner tomorrow with 3 of the items from my CSA share

CASHEW/KALE CHEEZE ON TOMATO SLICES
1 C cashews, soaked and rinsed
2 C kale, chopped fine
2 – 3 cloves garlic, chopped
1/4 C onion, chopped
1/4 C extra virgin olive oil
Sea salt and pepper to taste

In the food processor, process all to a fine consistency.
Spread on 1/4 inch-thick Roma (or other) tomato slices

INSTANT KIRBY PICKLE
1 small kirby cucumber, thinly sliced
1 t minced onion
1 T raw apple cider vinegar
Sea salt to taste
Black pepper to taste

Place in a tightly covered container and shake well. (Otherwise stir thoroughly to mix well.  Let set for 1/2 hour or more.

RAW CORN SALAD
1 C raw corn kernels (this can also be done with cooked corn)
1 T onion
3 T sweet red pepper
1 t cumin powder
1/4 t minced garlic
1/2 t raw apple cider vinegar
1/2 t olive oil

Toss to mix well

10/03/2013 CSA SHARE: What we got, what I took, & what I will do with it

HERE IS WHAT WE GOT AND WHAT I TOOK:

Baby Beets- 1 bun
Swiss Chard- 1 bun
Boston Lettuce- 2 heads(green or red)       Red Peppers
Tomatoes- mixed variety
Arugula- 1/2 lb. bag
Toscano Kale  – 1 bun
Long Red Peppers -3 pcs

The first major question I heard from other CSAers was “what happened to the beet greens”? Someone figured there was a CSA out there somewhere which had only beet greens and no beets!

With the Swiss Chard, it was me doing the “I will/I won’t” dance. In the end, I did come home with a bunch of chard – just not the bunch I had put in the trade box. What will I do with it?  I am not real sure just yet, but I am thinking wraps with the leaf halves and a ferment with the stems.

Beets?  I just haven’t decided  yet.  Thank heavens beets will stay in the refrigerator for a while, giving you time to think things over.

I ended up bringing home some arugula – I tried it on a sandwich but it was most unpleasant for me. I tried it in a marinated greens recipe, but it was grim.  Dehydrate it and grind it and add it to my super-greens jar?  Sounds like a plan.

At least half of the (sweet) red peppers I came home with will go into a hot ajvar. I know it. I have been radically protecting my Monday night event with New York Ferments, and I’m taking the ajvar with me.  This won’t be a traditional ajvar (you cannot keep me away from garlic – it will be in there, I will likely substitute chili powder for the red pepper needed, and I will probably feel the need to put some onion in it)

The kale? Ah! The kale! Kale cheeze and, probably kale chips!  I do love kale!

WHAT WE GOT & WHAT I AM DOING WITH IT

Here’s the breakdown from Thursday’s share

Kohlrabi – 1 pc    actually we got several pieces
Fennel – 1 pce       I traded for a big kohlrabi
Carrots – 1 bun     the carrots were kind of small. I put them through the juicer
Cilantro – 1 bun    a big bunch
Escarole – 1 hd      this was a large head
Scallions – 1 bun    traded for more cilantro
Arugula – 1 bag       we got choggia beets
Green Romaine Lettuce – 1 hd    traded for more beets
Green Boston Lettuce – 1 hd

I put the carrots through the juicer and got a small juice glass of carrot juice. I froze the pulp for use in something later.

I’ve made a couple of different versions of raw ravioli, using the large kohlrabi.  I cut it in half and sliced it with my thin slicer (looks like a vegetable peeler, but it’s very wide).  I put my cashew-kale pate and cilantro in the raviolis, and I also made the “chicken pate” recipe from Ani Phyo’s first book and put it in the wraps with some cilantro.

I used the escarole in some wraps with the cashew-kale pate, onion, tomato, cilantro, and lentil sprouts.   I also made a soup with lentil sprouts by dehydrating chopped up  escarole leaves to tender, then adding garlic, olive oil, a little sea salt (!) and black pepper, cilantro, and some red pepper flakes, and dehydrating for a few hours until it was warm.

Well, the lettuce has gone into salads, duh. I also threw some of it, along with some escarole, and an apple, into the blender for a smoothie.  Yuck.  I drank it anyway.  It’s good for me, right?

The beets, you ask?  My beet salad (beets into the food processor along with olive oil, apple cider vinegar, onions, and garlic – with some cilantro!).  I also made a “slaw” with some kohlrabi, beets, apple cider vinegar, onions, extra virgin olive oil, garlic,  and – yes! cilantro! — I put the kohlrabi in the food processor first, and ground it to almost apple sauce consistency, removed it, then put the beets and everything else in, then tossed all in a bowl — the idea was to have white color, but the beets in colored the kohlrabi anyway

My room-mate and I are tentatively back on a two-day meal share plan, so I am planning some fancy kohlrabi raviolo (not sure what will go in them yet), with a sauce of some sort – likely sun-dried tomatoes with something;  a lettuce, escarole, seaweed salad with lentil or sunflower sprouts and a vinaigrette of some sort. I might make the escarole soup again, as well – I liked it, and I will have enough time on Wednesday to do all of the dehydrating.

I’m glad to be back to a one day a week meal share because it gives me a chance to use up stuff I won’t eat all of by myself (I mean, I have been eating all of my share because I have no money to buy other food, but it sure would be nice to have a helping hand, and my room-mate loves salads.)

Of course, we do expect the appearance of sauerkraut somewhere in all of this.  I still have 1/2 qt jalapeno sauerkraut.  I’ll be making more sauerkraut by week end.

6/14/12 CSA SHARE: What they say we will get

POST #753

WEEK #3 CSA SHARE

This is what they say we will get.  I’m happy to see something I would want to trade if I could score an extra bunch of kale – I really like this toscano, or dinosaur, kale for chips.  If the beets are a reasonable size, I will make my raw beet salad.

Baby Spinach – 1 bag
Scallions – 1 bunch
Toscano Kale – 1 bunch
Romaine OR Red Boston Lettuce – 1 head
Cilantro – 1 bunch
Red Beets – 1 bunch
Bok Choi -OR- Japanese Salad Turnips – 1 bunch

Now,  I’m all about the logistics of getting in there first, to have the best chance at the kale I want.  Tomorrow I’m working until 3pm and it is payday.   I guess I could get the check, run home, change clothes and drop excess baggage, run up to pick up the share, go home and drop the bags, then turn around and go to the bank to make my deposit.  Sounds like a plan! (You are wondering why all the stops at home: I’m in NYC. No car to leave stuff in, and anyway, there would be no place to park it, if I did have one.  I could go to the bank before I go home, but then I would have to stop at the CSA on the way home, with an extra 10 lb bag to carry in addition to the vegetables and fruit.  I could go to the bank before I go home from the CSA, but I’d be carrying a bag of vegetables. I vote for the many forays. Hope I have the energy.)

CASHEW/KALE CHEEZE ON TOMATO SLICES

CASHEW/KALE CHEEZE ON TOMATO SLICES

1 large tomato, sliced thickly
1 C cashews, soaked and rinsed
2 C kale, chopped fine
2 – 3 cloves garlic, chopped
1/4 C onion, chopped
1/4 C extra virgin olive oil
Sea salt and pepper to taste

  • In the food processor, process all ingredients, except tomato, to a fine consistency.
  • Sprinkle sea salt and black pepper over tomato slices.
  • Spread kale/cashew cheeze thickly onto tomato slices.

09/09/10 CSA SHARE: What we got and what I took home

I’m  a little behind with my posts — I got some work! Work done!   Meanwhile,  my CSA delivery came in today:

WHAT I GOT                                                WHAT I TOOK HOME
Colored Bell Peppers – 2 pcs………………4 red tomatoes
Colored Long Peppers – 2 pcs
Arugula – 1/2 lb bag…………………………..1 acorn squash
Cherry Tomatoes – 1 pt
Red Tomatoes – 4-6 pcs
Spaghetti Squash – 1 pc
Dill – 1 bun
Acorn Squash – 1 pc

I have certainly had enough tomatoes, but, at the same time, I am about peppered out (I am wondering if I have developed a pepper sensitivity, although I doubt it.  I just suddenly don’t want to eat a lot of peppers.) So, I exchanged half of the peppers I got for more tomatoes – at least I like sundried tomatoes, and I can probably use them for gifts, as well.

With all these tomatoes (and they are big), I am going to make at least one batch of kale/cashew cheeze-stuffed tomatoes.   With the dill, I expect I will make some dill cheeze.

7/29/10 CSA SHARE: What we got, and what I took home

This is what I got in my box, and this is what I went home with:

Zucchini – 2 pcs
Red Onions – 2 pcs.…………1 hd. cabbage
Long Peppers – 2 pcs
Green Peppers 1 – 2 pcs
Yukon Gold Potatoes – 3 lbs
Parsley – 1 bun………………..1 bun. kale
Cucumber – 1 pc
Red Kale – 1 bun
Green Beans – .3 lb
Cabbage – 1 hd
Garlic – 2 hds

I would have traded the onions and the potatoes for more kale, but,  despite the fact that there was a lot of kale in the trade box, most of it was very holey, and I did not think that would make for luscious kale chips, so I only came away with two bunches, which I will do up tomorrow night.

I did trade the onions for another head of cabbage. (I am in sauerkraut mode this week – the first batch will be ready tomorrow night — and I want to try some new flavors, so small heads like I got will be perfect for small jars of flavored sauerkraut.

I have sent a message to the farm asking about the green peppers.  I do trust my farm, but aren’t we told that green peppers are unripe? (The farm knows about me, i.e., I am a raw vegan and I write about them and talk about raw food issues, so I am looking forward to their answer — will relay it here as soon as it comes through-– I have asked them to tell me, if in fact *green* is the ripe color of these peppers, what the actual *name* of the peppers is)


SANDWICH FOR LUNCH TODAY: Sunflower/sesame/flax seed bread with kale/cashew cheeze

I made the sunflower/sesame seed bread last night for a client request, and then I took some of the extra with me to work today for lunch.  I had some leftover cashew/kale cheeze, and some orange bell pepper, so I took that along.  I did not make up the sandwich before I left, because, in my experience, the bread gets soggy very fast, and then you just have glop after 4 hours.

Anyway, I spread the cashew/kale cheeze on the bread (see below), thinly sliced the orange bell pepper and placed it all over the the sandwich, and put on the other slice, and enjoyed a lovely, delicious very filling and lasting sandwich.  (Even though I have been doing raw food for a long time, I am always amazed at how some things have staying power, and, with others, you want to eat again in a couple of hours.  Sandwiches on this bread are my favorite on long days.)   Yum!.

SUNFLOWER/ FLAX/SESAME SEED BREAD
This recipe is based on a recipe from Ani Phyo’s Raw Food Kitchen

1 C ground flax seeds
1/3 C w hole flax seeds
½ t sea salt
1 clove garlic, minced
2 T onion, chopped
1-1/3 C water
2/3 C sunflower seeds
1/4 C black sesame seeds

 

  • Mix first six ingredients. Add sunflower and sesame seeds and mix well.
  • Use the back of a spoon to spread batter evenly on one a teflex sheet over a dehydrator tray (I find it easier to put the mesh sheet between the teflex sheet and the tray)
  • Score batter on trays into 9 slices, using the back end of a spatula.
  • Dry at 110 degrees F for 3 hours.
  • Remove the tray from the dehydrator.  Place a mesh dehydrator sheet on top, and a dehydrator on top of that, then flip the assembly.  Remove the top dehydrator tray and carefully peel off the teflex sheet.
  • Dehydrate another hour or two (depends on your atmospheric conditions – it is very humid here, so I ended up dehydrating for 2 more hours this morning)  before serving


The bread will keep in the refrigerator for 4 days. Frozen, it will keep for a month.

This bread  is fast enough to make that you can make it whenever you want it – the only thing is that you need to be around (and awake) for 5 hours to get it out of the dehydrator before it gets hard. (Or you could eat it hard).

KALE/CASHEW CHEEZE PATE
1 C cashews, soaked and rinsed
2 C kale, chopped fine
2 – 3 cloves garlic, chopped
1/4 C onion, chopped
1/4 C extra virgin olive oil
Salt to taste (I don’t use it)

 

  • Thoroughly combine ingredients in the food processor and process fine.