My friend Jose gives the best parties… lots of people, lots of music, and I don’t feel too weird being older than a lot of them. He has learned from me the art of “potluck”, and has stopped slaving away in his huge kitchen before a party – he just opens the doors to all invitees, and they come in bearing food and their libations of choice. I like my food raw (duh), so, if I prepare what I like, I am sure to have something yummy to eat, and I may have a conversation topic off and on throughout the night!
I made coleslaw (I thought that might be something new for foreigners– and it was!!!) All I do for coleslaw is toss cabbage into the food processor with some onion, and process it into oblivion– still identifiable pieces but almost not! (I am a lazy chewer), then add cayenne and mayonnaise. My mayonnaise of choice is my cashew mayonnaise https://prettysmartrawfoodideas.wordpress.com/2007/09/01/cashew-mayonnaise/
I put enough mayonnaise just to moisten — I don’t like my coleslaw soupy or gloppy. This is more of a Southern coleslaw, I think… it seems that in New York City, really sweet coleslaw is the order of the day (if you like it sweet, by all means add your sweetener of choice)
I also made, on request, my corn crackers and my sunflower seed crackers https://prettysmartrawfoodideas.wordpress.com/2008/03/06/my-two-favorite-cracker-recipes/. i didn”t have time to make cheez for the crackers, but someone had made a fabulous guacamole, so it worked out. Interestingly, because of the fine grind of my coleslaw, a lot of people put it on the crackers, to happy effect. I was happy that everyone ate all the food I had brought (even thought that meant that I would have to make more crackers soon. I was also intensely pleased that all those people from so many countries liked my coleslaw, because one of my ESL classes is having a graduation party this Friday, and I now feel confident about taking coleslaw. I think I will take some of my crackers, too (although I hate to share them – they are so good for lunch!)
Posted in ARCHIVES, MISCELLANEOUS, MY RAW EXPERIENCE, MY RAW RECIPES, POSTS, RAW FOOD LIFESTYLE, RECIPES
Tagged almonds, cabbage, cashew mayonnaise, cashews, coleslaw, corn chips, corn crackers, my raw food experience, MY RAW RECIPES, my recipe links, party food, raw corn chips, raw dehydrated corn chips, sunflower seed crackers, sunflower seeds
Once I had my Saladacco in my kitchen, I could not stop until I had spiralized every single spiralizable thing in the kitchen. I had a totally spiralized dinner.
First I spiralized two zucchinis and set them aside.
I made my basic sauce (I have to work on getting it less thick, I think, but, as thick as it is, when I am tired of sauce, it is easy to dehydrate quickly into patties)
MY SPAGHETTI SAUCE
1 C almonds, soaked at least 4 hours (or overnight)
@ 1 T extra virgin olive oil
@ 1/2 t Tabasco (or apple cider vinegar)
@ 1 T vegetarian Worcestershire sauce
(yes, I give the recipe, no, not totally raw)
@ 2 C dehydrated tomato “flakes”
(I blended tomatoes then dehydrated them),
soaked in water to cover
Italian seasoning (or oregano) to taste
garlic to taste
- In a food processor, grind the almonds fine (alternatively, homogenize them in a Champion juicer with the blank plate)
- Add remaining ingredients, and process until well blended.
I set that aside.
Then I spiralized a beet, a turnip, a carrot, and a small daikon
(about 6 inches long)
I tapenaded three big red lettuce leaves (roll up leaves to a
fat cigar shape, then finely slice, then chop through the rounds
once or twice)
I combined the spiralized root vegetables and the lettuce shreds,
and added some olive oil, Spike, finely minced garlic, and
apple cider vinegar…
I put the spiralized zucchini on the plates and topped it with about 3 T of the sauce.
Then I filled up the rest of the space on the plate with the salad.
Now I have to get some more spiralizable vegetables. MUST SPIRALIZE. AM VERY HAPPY.
Posted in ARCHIVES, LEAFY VEGETABLE IDEAS, MISCELLANEOUS, MY RAW EXPERIENCE, MY RAW RECIPES, POSTS, RAW FOOD LIFESTYLE, RAW FOOD LIFESTYLE INFORMATON, RAW SEASONINGS & CONDIMENTS, RECIPES, TOMATO RECIPES
Tagged almonds, beets, carrots, daikon, lettuce, raw food recipes, raw spaghetti, raw spaghetti sauce, raw vegan worcestershire sauce, salad, saladacco, spiralizer, tapenade