CHEEZE as MAYONNAISE – you decide! Jalapeno Cheeze, fresh and fermented

I made up my smoked jalapeno cashew cheeze again tonight, and I realized some things that I had not thought about before when I was working with this and similar recipes… or, shall we say, I paid attention to how I use the things I make, once they are made.

SMOKED JALAPENO CHEEZE
2 C cashews
2 jalapenos (or to taste)
1/4 – 1/2 C water (or rejuvelac)
1 t sea salt

Put all ingredients in VitaMix and process to a smooth consistency.

Tonight, I added two large cloves of garlic to the blender mix before processing.

I have made this recipe before, as is, and totally enjoyed it added to sandwich combos. 

Two weeks ago, I made it with probiotics, and aged it for 24 hours (wow!)
I added 1 T of probiotic powder to the mix and hung it in cheesecloth over a bowl, to let it age for 24 hours.

Today, I made a fresh batch, and, when I went to use a little of it, I  realized that it works like mayonnaise.  I had a lovely sesame/sunflower seed bread sandwich with tomato, onion, and cucumber, using the jalapeno cashew cheeze as a mayonnaise).  Yumm!

 

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FABULOUS SALAD DRESSING: Zukay is now in NYC!

I found Zukay raw vegan probiotic salad dressing at a raw food expo a while back, and fell in love immediately with the Sweet Onion/Basil flavor.  Unfortunately,  I could not find it to buy locally until today (actually, I just bought a carton of six bottles directly from the company, by mail).

Now, the Zukay dressings are at High Vibe !!  They have all of the flavors!  Hooray! Now I can try the other dressings, without having to buy an entire carton.

Carrot Ginger
Tomato Pepper Pesto
Cucumber Mint
Tomato Provencal
Sweet Onion Basil
Red Pepper Cilantro
Red Pepper Cilantro

GARLIC SCAPE PESTO

GARLIC SCAPE PESTO
based on a recipe found at http://goldenearthworm.com

1 C garlic scapes (8 or 9 scapes), top flowery part removed, cut into ¼-inch slices
1/3 C walnuts
3/4 C extra virgin olive oil
1/4 – 1/2 C cashew/pine nut “parmesan” (see recipes below)
1/2 t salt
black pepper to taste

• Remove flowery top part of garlic scapes and cut scapes into 1/4 in. slices.
• In a food processor, combine and process scapes and walnuts until somewhat smooth.
• Drizzle olive oil slowly into mix and process until well-combined.
• Remove mixture  from food processor and place in a large mixing bowl. Add salt, pepper, and cashew/pine nut “parmesan” to taste.

Refrigerate in an airtight container for 5 – 7 days.

FOR “PARMESAN”
Here are two recipes.  I like the dehydrated version, which keeps well in the refrigerator, but the “instant” version is also nice.

CASHEW/PINE NUT PARMESAN (“instant”)
1/4 C pine nuts
1/4 C raw cashews, soaked for 1 hr., drained, and rinsed
1/2 sm. clove garlic
2 T lemon juice
1/2 t sea salt

• Process all ingredients to fine meal in the food processor.

CASHEW/PINE NUT PARMESAN CRUMBLE (dehydrator)

3 C cashews, soaked for 1 hr., drained, and rinsed
1/4 C pine nuts
2 cloves garlic
3 T nutritional yeast
2 t sea salt (or to taste)

• Combine cashews, pine nuts, and garlic in the food processor, and process fine.
• Add remaining ingredients and combine thoroughly.
• Spread mixture on Teflex-covered dehydrator trays.  Dehydrate until dry and crumbly (@ 12 hours) at 110 degrees.

Refrigerate in a tightly sealed glass jar.

CASHEW/KALE PATE FILLED TOMATO & MARINATED CAULIFLOWER for dinner tonight!

I decided to make something different and adventurous tonight (I’ve never made a stuffed tomato, so big adventure)

Both the stuffed tomatoes and the marinated cauliflower were a big hit with my non-raw room-mate — she even asked me for the recipes so she could make them for herself.  Everything was very quick and  easy to make,  so I will probably do these again.

CASHEW/KALE PATE STUFFED TOMATOES
serves 2
1 lg heirloom tomato, top cut off, and center carved out
1 C cashews, soaked and rinsed
1 C  kale, torn into small pieces
2 cloves garlic, coarsely chopped
1 – 2 T onion, coarsely chopped
1 – 2 T extra virgin olive oil
Sea salt and pepper to taste

• Sprinkle salt and pepper on inside of tomato. Set tomato aside.
• Process remaining ingredients in the food processor until creamy in consistency.
• Stuff tomato with cashew-kale mixture.

I cut the tomato in half and placed the halves on plates to serve

MARINATED CAULIFLOWER

1/4 C cauliflower
1/4 C red bell pepper

MARINADE
1 T extra virgin olive oil
1/4 T apple cider vinegar
(optional) 1 t spice mix (I used a Moroccan spice blend)

• With a mandoline, thinly slice the cauliflower (I found that it is easier to slice the cauliflower from the flower end)
• Place the thin slices of cauliflower in a bowl and pour on marinade.
• Allow to marinade for 30 mins to 1 hr.

MOROCCAN SPICE BLEND

1 t ground cumin
1 t ground ginger
1 t garlic powder
1 t salt
1 t sesame seed, ground
3/4 t black pepper
1/2 t ground cinnamon
1/2 t ground coriander
1/2 t cayenne
1 t thyme
1 t turmeric

Mix all well. Store in airtight container.

VEGAN WORCESTERSHIRE SAUCE

VEGAN WORCESTERSHIRE SAUCE

6 T water
6 T brown rice syrup or yakon syrup
1/4 C nama shoyu
2 T apple cider vinegar
1 t barley malt syrup
1 t ginger, ground
1/4 t garlic powder
1/8 t cayenne pepper
pinch cloves, ground
pinch onion powder

In a blender, combine all ingredients and process until powders are dissolved and mixture is smooth. Refrigerate in a glass jar.

MUSTARD??

Several people have asked me what mustard I am using on those potatoes that I so liked.

Left to my own devices, I usually just grind up some regular (yellow) mustard seed to a powder in my coffee grinder, then add water (for English style mustard), or apple cider vinegar (for American style mustard)

I tend not to add salt, simply because I rarely, if ever,  use salt (yes, I am back to normal and am not craving salt).  If salt is part of your lifestyle, add it to taste.

Now, since I am ever interested in what is out there, I include mustard recipes that I have used:

GRAINY MUSTARD

1 C mustard seeds (you can mix black, yellow, and brown, if you like)
1/2 C apple cider vinegar (or vinegar of choice)
1 shallot, minced
1 T sea salt.

In a glass or other non-reactive bowl, soak mustard seeds in vinegar for 24 hrs.
Add shallots and place mixture in a food processor and pulse gently to break up seeds and create a grainy texture (or process to smooth)
Taste test, and add vinegar as necessary.
Refrigerate.

TARRAGON MUSTARD

1-1/2 C mustard seeds
3 T water
1 T apple cider vinegar (or other vinegar of choice)
7 T raw white wine
1 sprig of tarragon (leaves removed from stems)
1 T salt.

In a coffee/herb mill, grind mustard seeds to a powder (the finer the powder, the hotter the mustard, i.e., if you want a milder mustard, grind less finely)
Place mustard powder in a small bowl, add water, and allow to sit for 10 minutes.
Add remaining ingredients and mix well.

BASIC “TO-YOUR-TASTE” MUSTARD

Grind mustard seeds to a powder.
Add apple cider vinegar to a “mustard-y” consistency.
Add salt to taste.

CHRISTMAS MEATLOAF

If you are ready to move on from “un-turkey” for Christmas, try this lovely meatloaf

UN MEATLOAF

1C walnuts, soaked
1C sunflower seeds, soaked
1C almonds, soaked
2 cloves garlic
1/2 C parsley, chopped
1/2 C celery, chopped
1C red bell pepper, chopped
1C portobello mushroom, marinated (optional)
1 T onion, chopped
2 T rosemary
1 T tarragon
1 T jalapeno
1 t cumin

MARINADE FOR PORTOBELLO MUSHROOM
1/4 C olive oil
1 T apple cider vinegar
your spices of choice

* In Champion juicer, homogenize nuts, seeds, and garlic, using the blank plate.
In a bowl, combine homogenized nut/garlic mixture with remaining ingredients.

Form mixture into a loaf on a plate.
Dehydrate at 115 degrees for 1 hr.
Remove from dehydrator  and drizzle barbecue sauce (or ketchup) on top. Return to dehydrator and continue dehydrating for 2-3 hours longer.

BARBECUE SAUCE

1C tomatoes
½ C sundried tomatoes
1/4 C chopped onion
1 clove garlic
1/2 t jalapeno pepper, minced
4 basil leaves, chopped
4 dates
1/4 C Braggs or sea salt
1/4 C olive oil

Combine all ingredients in a high-speed blender or VitaMix.

I AM VERY HAPPY: TABASCO IS RAW (SORT OF)

I love Tabasco. (I’m Southern. It’s in my blood)

I know, I know, many raw people have issues with anything that tastes good, is spicy, or adds flavor to food. Others have issues with vinegar. I am just not going to go there. This is America.

I have been guiltily indulging my taste for Tabasco at every chance I get. (Oh, I take back the “guilty” part. I’ve been doing it because I want to.) On occasion, I even surf over to the tabasco.com site.

Tonight, I have found out that the peppers in Tabasco are not cooked, but, rather, fermented. I do rejuvelac and sauerkraut, so…. Tabasco is no longer a guilty pleasure for me, nor is it anything I will feel I must hide (yes, it is not organic, but I know that almost everyone I respect in the raw food world sometimes uses non-organic foods) Tabasco is raw!!!!!!

I am happy. I am still raw when I use Tabasco. Yippee!

WHAT I MADE TONIGHT

I did not have much in the way of fresh food (like NONE) in the house tonight, owing to the fact that, until Thursday, I expected to be on the Master Cleanse for another 3 – 4 weeks.

Still, I was responsible for making a dinner that my SAD diet room-mate would gladly eat. Hmn… Creativity needed>
I do have a number of bags full of vegetables I have dehydrated over the winter, and some leftovers from the summer, so…..

• I dug out my last little bit of wakame (about 1/2 C) and soaked it.
• I soaked about 1/2 handful of dehydrated turnip.
• I ground up about a handful of dehydrated red bell pepper slices.
• I finely chopped 1/2 onion.
• I also soaked @ 1/2 C of dehydrated parsnips.
• I combined the wakame with the turnip and the bell pepper powder, and added some garlic powder, olive oil, and apple cider vinegar.
• To the parsnips, I added some olive oil and a little black pepper.

That was dinner. I found the wakame salad very filling and satisfying (such an interesting word – you know when you eat something and you *feel* like it is what you needed)
The parsnips were good… like rice…

I am going to take the leftovers to work tomorrow for lunch.

FALSE ALARM!!! you’ve seen it on other raw food news sources!

I held my breath when I heard the story that the FDA was going to force “pasteurization” of organic vegetables. Of course, I was frightened, because of the forced pasteurization of California almonds, which has raised the price of raw almonds through the roof, but I still held off…. I held my breath…. good thing…

Today, I received an email from Dave Klein, the publisher of Living Nutrition Magazine:
“I was wrong about the pasteurization of greens; the FDA
is not, in fact, proposing to pasteurize greens at all! What happened was someone on the rawfoods board posted a thread that read like there was a proposal to pasteurize greens, telling us to protest on the FDA comment line, with a link to the original article. I didn’t read the article.

In fact, the FDA is proposing regulating growers’ practices, which is probably a good thing.

They’re proposing making growers test their produce at certain intervals for contamination. Also they are looking to make certain regulations about soil conditions, which some groups feel will negatively impact organic growers. I would tend to disagree, as I think a lot of ‘organic’ growers today are faking it and need to be regulated. The real organic growers probably have little to hide.”

I have sat out of this scary notification loop because I wanted to see what would really come around. I understand the panic based on California almonds (what were they thinking of… do they really think that pasteurizing almonds will increase almond consumption, as the world continues to go organic and raw????? They just make us go to outside (foreign) sources, which do not have such ignorant laws (unfortunately, almond prices for raw foodists have just gone through the ceiling, as (sensible) foreign sources have realized that they have a limitless market) The main problem for us here (in the US) is that we must trust foreign sources, which are not necessarily under the same regulations as our local regulations.

Perhaps, our “formerly” raw almond growers/producers in California will be able to organize (oh, but it is California!!! they couldn’t organize when the threat was imminent! )

Meanwhile, it looks like we are safe… stay awake… stay aware!!!