Category Archives: raw vegan recipes

OH! LENTIL SPROUTS!

Although I have loved lentil sprouts since forever, I hadn’t grown any lentil sprouts in a while.  Then, with all this scary stuff going on, and long lines just to get *into* the supermarket, only to find nothing fresh and yummy looking there, I raided my favorite organic market and got 2 lbs of …… lentils!  Then I had to figure out where to get those sprouting lids for mason jars (no idea where my nice plastic one went off to), and it took a week to get some stainless ones from Amazon Prime!  Finally they came, and the project came together.  I’d forgotten how fast lentils sprout and grow!

I put them to soak on Monday night, and, in the morning, they already had little bitty tails!  Rinse, drain, and set the jar in a bowl, so, if they wanted to drain some more, they could. On Wednesday morning, they had grown quite a bit, but I rinsed and drained again. On Thursday, oh wow!  The sprouts were almost an inch long!

Wraps!  I cut the “bone” out of romaine lettuce leaf and spread a little sundried tomato hummus on the two pieces. I  finely chopped some red bell pepper and onion, and sliced 1/4 of an avocado. Then I piled the lentil sprouts on the leaf slices, sprinkled the bell pepper and onion on top, laid out the pieces of avocado, then folded up the leaf and chowed down!  MM! MM! Good!!!!  I’m going to do a repeat performance tonight!

 

 

 

HEIDI OHLANDER’S EASTER ROAST – my take

POST #911
Okay, folks, I have scored! I have tracked down Heidi Ohlander, from the wonderful, but now defunct Raw Food Right Now, and been allowed a glance at her Easter Recipes book.  Hustle! You still have time to make this before Easter!

Here is my version of her wonderful Easter Roast

EASTER ROAST
Based on Heidi Ohlander’s recipe, RFRN

2 C pecans, soaked 4-6 hrs
2 C almonds, soaked 4-6 hrs
2 sm. White onions
1 red apple, peeled, cored, chopped
1 green apple, peeled, cored, chopped

SPICE BLEND
1-1/2 t allspice
Pinch ground cumin
1 t celery seed
3-4 peppercorns, ground (1 t fresh ground peppercorns
Dash sea salt

DRY RUB INGREDIENTS
1/4 C date sugar
1/4  C mesquite powder
1/4 t ground nutmeg
1/4 t ground cinnamon
1/4 – 1/2 t black pepper (or to taste)
30 -40 cloves, to place on top of dry rub

APRICOT GLAZE
1-1/2 C dried/unsulphered apricots, soaked 4-6 hrs
1/4 t allspice
1 pinch nutmeg
1/4 t cinnamon
Dash cayenne pepper
2 T nama shoyu
1/4 lemon, juiced
Sea salt to taste

MAKE:
Process pecans and almonds to a smooth consistency in the food processor.   Set aside in large bowl.
In the food processor, process onion and apples to a coarse consistency.  Add to bowl with pecans and almonds.
Add spice blend to almond/pecan/’onion/apple mix in bowl and mix well.
Place roast mix on Teflex-lined dehydrator sheet.  Shape mixture to no more than 3 in. high.
Sprinkle dry rub onto top and sides of “roast”.  To have a crispy shell, ensure that dry rub covers every part of roast.
Insert whole cloves into top of roast
Dehydrate loaf for 4-8 hrs at 120 degrees. The finished roast should be slightly firm to touch.
Before serving, remove cloves.
Spread apricot glaze over entire roast.

To serve, slide loaf onto serving platter, and surround with greens, grapes, or decorative fruit, if desired.

BEST OF RAW – great recipes!

POST #907
Congratulations to Amie Sue of Nouveau Raw for winning BEST OF RAW – 2013!  This girl has some  of, if not the,  best raw vegan recipes in town (yours, mine, anybody’s!). Do check out her recipes – I’ve already mentioned a lot of them, but, it seems that, each time I go to her blog, it seems I have a different hankering, so I end up looking at something that has probably been there all along, but which I have cavalierly ignored previously. Today’s discovery was the coconut bark recipes – I don’t rightly know that I’ll ever get around to making those, but I might, since they do sound delicious (but I would need to get the cute little molds first, wouldn’t I?

CARMELLA’S SUNNY RAW KITCHEN RETURNS!

I’m happy to see that Carmella, of the Sunny Raw Kitchen blog, has come back to us, with a dynamic new website, Carmella’s Sunny Raw Kitchen.  She has some free recipes there, and she is also offering special prices on her books.

CABIN FEVER DINING: What I made today post-Sandy

POST #848
With no public transportation on the day after Sandy, this week is definitely a stay-cation.  Worse, everything within walking distance is closed.  Cabin fever city!  Back to the kitchen!

This morning I got up and made some kale/cashew cheeze in my much beloved Cuisinart food processor (it has already outlasted each of the two economy food processors I had before) to go with the sunflower seed crackers I meant to eat later.

Later, I made a “surf and turf salad.”
I had some leftover torn-up kale from huge bunch I’d bought on Sunday, so I chopped it up a little more, added some soaked wakame seaweed, also chopped up, about 1/4 C chopped red bell pepper, 1/2  jalapeno, chopped, some freshly-ground black pepper, 1/2 galangal (don’t ask why, I have no idea), 2 chopped garlic cloves, about 1/2 C lentil sprouts, and about 1/4 C sunflower seed sprouts, then some apple cider vinegar and olive oil.  It didn’t seem like enough, so I took a heaping soup spoon of the kale/cashew cheeze and mixed it with water to make a creamy dressing which I poured over the top.  Yumm!

HURRICANE ALLEY: What do I do when there’s a hurricane outside?

POST #847
What do I do when there is a hurricane outside?

Well… first, I watch the weather for too long, and, then, when I cannot take it anymore, I get up and go to the kitchen and make stuff. Today, that was kale chips and sunflower seed crackers.

After I did that, I raced back to the computer, just in case the power might go off, and found a new cool site, Nouveau Raw, with great recipes, read them all, then sat around and thought about making something else. [I really really liked Nouveau Raw. It is almost like a raw food training. Who knew there could be so many things to address on such an attractive blog?  I’ll be going back there soon and often]
That brought me up to now.

Time to hop in bed. The hurricane can wait or go away.

9/27/12 CSA SHARE: What we got, what I took home, and what I am doing with it

POST #823
Spaghetti Squash – 1-3 pcs…….traded for .5 lb green beans
Green Beans – .5lb
Red Tomatoes – 2 beefsteak
Mixed lettuce leaves – 1 bag…..traded for 3 tomatoes
Carrots – 1 bun
Red onions – 2 tiny
Baby Arugula – 1 bag

  I was the first one to the share distribution, so I looked in the trade box and grabbed the tomatoes and green beans and promised to give back something as soon as I’d opened my box.  Someone was apparently assigned to make sure I did – she stood right in front of me as I opened my box, and didn’t leave until I had taken the bag of lettuce and the squash over to the trade box!  It was nice to have someone to chat with.

 These boxes are getting ever more parsimonious. Oh well!

Once home, I headed straight for the kitchen and pulled out all of my available mason jars, and started to work.  Washed all of the tomatoes – I had 4 that had survived since last week, too—and set them aside.  Washed all of the green beans (that bag of beans from the Chinese supermarket was about only half good – from now I will only buy green beans I can select by the onesies.

 Stood there and topped and tailed all of the green beans, and snapped the longer ones  in half (I can bear to chew for about half a green bean at a time).  This was the most time-consuming chore.  I began to think back to when my cousins and my sister and I used to sit with big bowls on the back porch at Grandmom’s and top and tail huge piles of green  beans.  Although it was a chore, it was still fun because we were together, talking and joking.  At last, I finished with the green beans and stuffed them down into 2 quart jars, along with a good amount of sliced garlic, chopped jalapeno peppers, and dill seed.  Poured on about 2 C of brine mixed with 2 caps of probiotics per jar, and lidded them.  One jar got one of my new re-usable lids (these are kind of weird – the middle part is plastic, the ring is probably rubber, and you have to put your own outside ring).

 I chopped up a large onion, more garlic, and some more jalapenos, and threw them, along with some dry cilantro, lemon juice, 2 caps of probiotic powder, and cumin powder, in the food processor to chop fine.  That done, I chopped up the tomatoes, and put as many as would fit into the food processor and chopped kind of chunky.  Then I emptied the food processor into a large bowl and processed the rest of the tomatoes, and threw them into the bowl and mixed everything very well.  I used my Champion juicer funnel to get everything into a quart jar and a pint jar.  I mashed the tomatoes down as firmly as I could, which brought up a lot of juice. Then, I lidded both, and set them over on the board I have over half the stove top, along with the green beans.

 It took me about 2-1/2 hours to do all of it.

 Along the way, at those moments when my mind strayed from the mindfulness of the job that I was working at maintaining, and I started to think about how my back and shoulders were feeling sore, I started thinking about how you just cannot get this kind of food if you don’t make it yourself.  That kept me going and helped me get back to that mindfulness thing.  Food prep as meditation.

 So, now, it’s all sitting there, waiting.  I will probably open one jar of the beans at 4 days, and leave the other one to 7 days, which will be about the same time that the first jar is empty.  That way I can decide which one tastes better.

I still have some lovely carrots, and I want to do them with garlic and gingner.  Not tonight, though.  I’m done for now.

 I need to get some more mason jars.  I looked on amazon.com, but they wanted @$22.00 for 12 (not too bad with my amazon prime, which gives me free 2-day delivery, but still it is @ $1.50 per jar.  Then I found out that you can order mason jars from Ace Hardware on-line and have them delivered to your local Ace Hardware (if they don’t carry them normally), and they are shopped to the store free. (This is even cheaper than ordering directly from the Ball/Kerr jar company website).  You just have to pick them up.  I’m looking for the Ace Hardware closest to the subway which will give me the most direct route home (12 mason jars are heavy to carry)

 Meanwhile, I’m eating a salad made with chopped baby bok choy, lentil sprouts, chopped wakame (sea weed), hijiki (seaweed), onion, garlic, a little jalapeno pepper, sesame oil, and apple cider vinegar. Yum!

RAW VEGAN FERMENTED VEGETABLE RECIPES: Complete Idiot’s Guide to Fermenting Foods

POST #796
I’ve just added another book on fermenting raw vegetables, The Complete Idiot’s Guide to Fermenting Foods, by Wardeh Harmon, to my collection.

As is most often the case with books on fermentation or culturing of foods, this book is not only for raw vegans.  The sections on Vegetables and Fruit, however, are about raw food culturing,  and the majority of the recipes in Non-Alcoholic Beverages, as well as many in the  Condiments  chapter, are also raw.

The first chapters, on the whys and hows,  of fermentation, and the tools to use are very educational.   Although the book recommends using whey (a dairy product) for its lactobacillus content, it also offers a raw vegan option (water kefir), and gives detailed instruction as to how to use the water kefir.  (I will probably just stick with throwing my New Chapter probiotics powder into the mix — it has always worked for me — the only ferment batch I’ve ever lost was the sauerkraut I forgot to put the probiotics in).

The recipes are clear and detailed enough that a neophyte could manage a successful ferment right off the bat.  

I will put this one on my go-to shelf, for sure, especially when I am thinking of trying something new.

RAW VEGAN FERMENTED VEGETABLE RECIPES: PickleMeToo blog

POST #795
I’ve been spending some time at the Pickle Me Too blog this morning. This blog has an amazing collection of fermented vegetable/pickle recipes, which I’ve found handy since I suddenly want to try something more than sauerkraut and pickled turnips (both of which I do adore, and put in everything, btw). I’m just looking for things to vary my take-to-work-for-lunch choices.

There is also a page on setting up a continuous kombucha brewing system, which makes kombucha brewing seem easy enough for me to give it another try.

While this blog is not raw vegan, the concentration of fermenting recipes make it well worth checking out.

GREENSPIRITLIVING.COM- another great recipe resource

POST #790
After a while, when you are hunting down recipes, the recipes keep cropping up from different authors.  That’s the way it goes.  When I find a site with a few new and different recipes, I like to share, so that is exactly what I am doing here.

GreenSpiritLiving.com has a nice collection of free recipes, with some fresh, new ideas.  Check it out.