Category Archives: CHEEZE raw vegan

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.

TRAIN FODDER: What I am taking on the train

POST #843
This is going to be a big adventure. I will be on the train for 10 hours with no personal refrigerator.  Since the first few of the hours will be night-time (I get on at 2am), I will probably sleep.  Still, knowing me, I will want food since my refrigerator is not handy (Have you ever experienced that? If your refrigerator is just in the other room, you don’t get hungry, but if there is no food that you can control, you are starving?  I used to feel that way on transpacific flights, so I always traveled with a big food bag. Now you can’t do that on planes, but you can still do it on trains!)

I have made kale chips and sunflower/flax seed crackers, along with some cheddar cheeze to dip the crackers into.  I am also going to bag about 4 days worth of Garden of Life Raw Meal powder (This is not the world’s best tasting stuff — sort of a cross between dirt and grass, but it is filling …. I’m assuming that water will be available, but I’m still going to carry a couple of bottles with me).  In addition, I am carrying some of my latest vegetable ferments (pickles) for my parents to try — if I get really desperate, I can dig into those.  If I were at home, all of this would be enough for at least 4 days. … I guess I will make it to my destination without starving to death.

THE RAWTARIAN: a definite go-to recipe resource

POST #789
Ooh ooh ooh!  I’ve just finished raiding The Rawtarian’s sitehttp://www.therawtarian.com  I haven’t been this excited about a recipe site in a long time.
Laura-Jane, the Rawtarian has an extensive, fantastic collection of delicious recipes available to all comers.  What I like most about her recipes is that use ingredients which are fairly easily accessible to most people (i.e. there is no “young Thai coconut”, nor are there expensive nuts, or exotic fruits which may not be available in many localities). 

 

What I really like about these recipes, aside from everything else I have mentioned, is the helpful comments Laura-Jane includes at the end of each recipe.  

These are accessible, usable, tasty recipes.  Go there. Make that!

 

6/28/12 CSA SHARE DISTRIBUTION #5

 POST #758

Here is what we got and what I came home with:

Zucchini – 4 pcs
Cipollini Onions – 1 bun
Fennel -OR- Kohlrabi – 1 bun…We got broccoli instead, I traded for more kale
Baby Spinach – 1 bag
Radicchio – 1 hd
Swiss Chard – 1 bun………………I traded for more kale
Toscano Kale – 1 bun
Red Boston Lettuce – 1 hd…..…We got a HUGE bunch of escarole instead

I traded the broccoli because it was mostly yellow, and I don’t care for broccoli that much anyway.

I kept the radicchio because I have never eaten radicchio, and I can’t know if I don’t like it until I try it.  Wish me luck.

I was going to trade the onions for something, but they are so nice and big – I have some store-bought onions, which will last for a while, but these nice fat onions will be good in salads for the next week, I think.

I just made it through last week’s escarole (gasp!), and now I’m saddled with more.  Oh well. Wraps worked last week, I can deal with a salad or two, and then, of course, there are (yuck) green smoothies.  (I was just checking my skin today to see if I have turned green from all the green smoothies occasioned by the farms insidious desire for me to consume green leaves.)

I will be up by Fairway market tomorrow afternoon, so I will stop in there and pick up some cabbage (I’m out of sauerkraut), tomatoes, mushrooms (I want to make a cashew/jalapeno/mushroom cheeze filling for kohlrabi ravioli with the kohlrabi I still have left), and some more lentils to sprout (I really do love lentil sprouts)

BTW, last week, I bought this bag of sprouting grass for the cats from the supermarket, and it turned out to be wheat mixed with vermiculite.  I opened the bag wrong, so I ended up putting a paper towel in my old Kitchen Garden sprouter.  I have never seen wheat sprout that fast!  It grew to be short grass (standing up and everything) in 2 days.  I watered it twice a day for about 5 days, then set it out for the cats, who would have nothing to do with it – oh well, I guess they are not into healthy food.  Meanwhile, I saw it was so easy, I am thinking about growing wheat grass for me (mind you, I am still in the thinking stage. I could probably put a window box inside the kitchen window – our only window that gets sun).

It’s really hot here, but, I’m happy to say that my last living fan (2 died over the winter) is cooling my room off nicely.  Yea!

REALLY GOOD DEAL ON RUSSELL JAMES’ RAW RECIPE BOOKS

POST #752

I have just found this amazing offer.

Russell James  http://therawchef.com is offering all of his ebooks at a very good discount, with an amazing offer on top of that.

I’ll be perfectly honest with you. When Russell was starting out, he offered deals, and they didn’t come through.  I felt ripped off (although they did return my money, ultimately), and I stayed away from anything he wasn’t offering for free for a very long time.

Today, since he was offering a very fair deal,  I decided that it was time to take the chance again.  Lucky for me, I have gotten the books I tried to buy from him some time ago, but couldn’t receive!

I’ve applied for an affiliate-ship, but it hasn’t come through yet.  I don’t care. I want you to know about this offer he has.  Russell is offering all of his books for either $14.95 US each,  or  $50 for all 6.  Such a deal.  Since I am pretty much broke, but still (after all our issues) want his books, I went for it, and am very happy to have the recipes I longed for a couple of years ago, in addition to other recipes I am interested in.

Go to http://www.therawchef.com/rawfood-ebook.html to see all six books he is offering for this very good price. 

PEPPER/CHEEZE SNACKS

Oh, yumm!

I got these little short sweet red peppers at the market today, and I am eating them with smoked jalapeno cheeze.  Since these cuties are only about 2 inches long, I sliced them length-wise, and stuffed them with the cheeze.  Amazing!

You could also dip the peppers in cashew cheddar cheeze – I think I’ll use that one tomorrow (I bought a really big bag of these peppers!)

This repast is good because I didn’t really feel like eating, but, then I got a yen for a snack, — and this took only a little longer than it would take to open a bag of chips and a container of dip (I already had the cheeze made).

Yumm!

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.

CASHEW CHEDDAR CHEEZE

CASHEW CHEDDAR CHEEZE
1 C raw cashews, soaked 1 – 2 hrs., and drained
1/3 lg orange (or red) bell pepper
Juice of 1 lemon
1 t onion powder
1/2 t sea salt
1 T chili seasoning, or to taste (optional)
Water to just cover cashews

  • Combine all ingredients in the VitaMix (or a high-speed blender) and process until smooth.
  • Refrigerate for up to 1 week.

Use as a spread on sandwiches, crackers, or chips, as a dip for crudites, as a sauce for raw pates or burgers, or as a salad dressing.

10/28/10 CSA SHARE: What they say we will get and what I think I will make

Here’s what they say we will get:

Arugula…1/4 lb.
Golden Beets…..1 bun.
Daikon Radish….2 pcs
Sweet Potatoes….3.5 – 4 lbs
Green Cabbage…1 hd
Toscano Kale…..1 bun.
Guy Lon (Chinese Broccoli)… 1 bun.
Leeks….2 – 3 pcs
Mixed Red and Golden Delicious Apples

I love golden beets – mainly because they don’t stain your hands.  One of my students has reported that she added lemon juice and ginger to her grated beets – that sounds like a good thing to try out.

Toscano kale is also called lacinato kale and dinosaur kale.  I wonder why it has that many names.  I find it funny.  Regardless, I think I will make some more kale chips .  The chili/cheddar-cheezy ones I made a few weeks ago were really yummy, and the “smoked jalapeno” cheezy ones I made were very nice and spicy.

It’s time to make Amazing Sweet Potatoes again.  Yumm!

I’ll be making sauerkraut this week, of course.  What else to do with cabbage?  Perhaps I’ll make a little coleslaw, as well. We’ll see.

Daikon Cheeze Bites!  I’ll use my usual cheddar cheeze instead of the fancy one I originally posted – the usual one has fewer ingredients, so is cheaper and easier, and I like it better.

CHEEZ PLEEZ: I’m aging a cheez!

I’m aging a cheez!  Don’t gasp! It is not like what is happening to the corners of your eyes! Aging is the same as fermenting, and it only takes a day or so!  You can do it in the privacy of your own home!

I’ve just tried out the Dr. Cow Aged Cashew Cheeze with Brazil Nuts, and I KNOW I can do better! (yea!!!! I won’t have to pay so much money, and I can control all the variables, including attitude and care).

Last night I made a quickie cheez – I call it smoked jalapeno cashew cheez.   Tonight, I added some Zukay salad dressing (it is made with live cultures, and it is raw, so it is my “lazy” way to culture things — got the idea from the horse’s mouth, actually, when I was talking with the people behind Zukay — I mean, I could use acidophilus, and I have some in my kitchen, but… I have this wonderful live cultured salad dressing with a good taste, and, so, well…)

The instant cheez is really good, but its shelf life (refrigerator life is only about 3 days. No way I could eat that much in that short a time.  Adding the acidophilus culture dressing gives an added flavor, but makes my original cheez a bit gooey, so, I am draining it , in the same way you do with many cheezes, wrapped in cheesecloth and draining through a wire mesh basket.

It will be yummy!  Tune in tomorrow for more news!