Tag Archives: raw vegan recipes

SAVORY PEACH SOUP

Savory Raw Peach Soup

based on recipe from Frederic Patenaude

1-1/2 C chopped tomatoes (@ 2 med-size tomatoes)
4 C peaches, peeled and chopped (or nectarines) (@6 lg white peaches or nectarines),
2 small seedless cucumbers, diced – 1⁄3 cup packed fresh dill, chopped
Onion, diced, to taste.
1 t dry dill, or to taste (or use fresh dill)
Tabasco, to taste (optional).

  • Place tomatoes, peaches (or nectarines), and onion in blender or food processor, and process to a slightly chunky texture
  • Add cucumber and dill and process to chunky texture.

For best results, use ripe white peaches
Chunky texture is best.

UnCooking 101 Recipe Index

POST #984
Are you looking for some new recipe ideas?  One of my hobbies is reading other people’s ideas (yes, and sometimes making them)

UnCooking101 has been trying out several different things over the past year or two, but I think her collection of recipes is the best reason to go to her website — of course, you might some other things that interest you there – I’m still working my way through the recipes.

WHERE HAS GONE RAW GONE?

POST #982
SOMETHING HAS GONE RAWNG
Admittedly, I had not visited GoneRaw.com in quite a while (okay, maybe a year or so), but I was surprised and disheartened to find the place in a shambles today when I clicked through and old link on an old, inactive blog, looking for Chef Landria, who seems to have disappeared.  On the home page, there was some kind of code disturbance, which just got worse when I clicked on RECIPES at the top of the page.  

Ah, but help is on the way, if you want to go see this famous old repository for raw recipes of all kinds.

Go to the bottom of the page, and find where it says RECIPES –GONE RAW – that link is healthy (at least as of a few minutes ago)  You can page through the recipes, which seem to be intact. 

My advice – if you want to avail yourself of a number of wonderful recipes from people who have posted over the years, who may or may not still be active, QUICK! Go there and look through all of the recipes which sound like something you might want to eat or prepare for someone else.  (Who knows how long this site will remain – it has apparently been abandoned, and there have been no postings in the past year or so).

THIS WEEK’S CHEEZE: Trying out a sunflower cheeze

Posted on August 18, 2013by 

Two nights ago, I set a sunflower cheeze to ferment (I usually do cashew cheezes, but I wanted to try something a little different – I mean, the stuff I add in is usually going to be the same no matter what I am making)

Instead of grinding the sunflower seeds into powder, the way I used to do, I soaked them overnight.

In the morning, I added salt and put it all into the Cuisinart, reduced it to mush, and then put it in a nutmilk bag, set it in a colander on a bowl with a jar full of water as a weight on top.  (All of these things are different from my usual sunflower seed recipe)

I set it in the corner of the kitchen, and waited for 2 days. Tonight I opened it up and, although it tasted okay, something was missing.  I went ahead and added in the garlic and onion and oil-cured kalamata olives, and prepared to let it set up in the refrigerator. Then I checked, and my body memory doesn’t have me putting in the probiotics. Should I or not? I decided to add probiotics at that point, and I am glad that I did. I put the first cheeze round in the food processor with a capful of probiotics, and, when I took it out, I could smell the difference! 

So, now, I have decided to leave these very blended cheezes out one more night, and then put them in the refrigerator for another day. 

One is just the garlic, onion, olive version, and the other one was going to be coated with dill, but the dill got mixed in when I added the probiotics. I am expecting good results, regardless.

 

SHOPPING WITH FREE MONEY, HOW FAST IT GOES, BEING MINDFUL, AND ADVENTURE!

POST #948
So, I went up to Grace Institute this morning because, since I am a graduate of one of their programs, they let me use the printer there, and I wanted to print off my Groupons.  Some of them are dangerously close to expiration, and having them in hand might make it easier for me to use them (now, they have apps for that, but I have an app-less phone, so…).  Groupons in hand, I headed across town to Westerly Market, which is an experience! It’s very bright and shiny, but the aisles are extremely narrow. I had such a wonderful plan, and a carefully-made list (on my new list-making app on my Kindle, which I figured I would need so I could stay as close to $40 as possible, and I have a calculator on it) I cautiously put a few things in my basket on way through the store, but when I got the cashew $10/lb is not bad, but I wanted to stick to the groupon limit, so I only got 1 lb.. I went for 2 lbs of lentils because they were on special for $1.59. Then I found the probiotics cooler – $26.95 for my New Chapter All Flora! The All Flora is a necessity for culturing vegetables and making cheeze (and, excitingly, it was mentioned by name and demonstration in  my Russell James Home Chef course (which I am taking on-line), and it will do fine in the refrigerator for quite some time, and I can always pick up a tomato or a cucumber(or a couple of jalapenos!)  here and there. I did get a container of something called “raw vegan crab”, mainly because it was marked half-price, and I never try raw prepared from the natural markets because it is so pricey (and, of course, I was playing with free money – dangerous!). In the end, I only went over by about $3.00. Sure am glad I really only paid $20, because I came home with this puny bag with a measly four things in it (and I do know how much I would have had to pay for it, so I should be happy and grateful). 

So, let’s get on to that crab stuff:  It was made of almonds, celery, red bell peppers, lemon juice, sea salt, and kelp.I tried a forkful, and yes, it did taste like somebody’s idea of crab (not even close to what anybody I know from the Chesapeake Bay area would consider decent… and it was to grainy for my taste.  I through it in the food processor, to ground it down more to a paste, and then I had my inspiration. As it needed liquid, I added the rest of the salad dressing I made last night (garlic, olive oil, apple cider vinegar, Spike, and onion powder) – a quick taste test told me I was almost there, so I splashed in a couple of drops of Worcestershire sauce, gave it another whir in the food processor, and, voila! a taste very close to my Mom’s crabcakes which are the best! Then I just scarfed it right down!

Tomorrow, I’m signed up to go on a foraging trip in Prospect Park, in Brooklyn, with the legendary Wildman Steve Brill.  He says we might find june berries, chickweed, lamb’s quarters, burdock root, mulberries, poor man’s pepper, and, perhaps even chicken mushroom and wine-cap stropharia mushrooms. I have scissors, but I don’t have a digging tool. I am going to carry a strong spoon (why would a die-hard city girl who has never been closer to a garden than the other side of the window have a shovel?) Wow! If I get some of those things, I will consider myself lucky, and make something delicious tomorrow night!  For sure, I’ll post and let you know what happened (I mean, have you ever gone on a foraging tour with a knowledgeable guide? All those years that I had weekends off, I never even thought of it, even though I saw the announcements for Wildman Steve Brill’s tours at least once a month. Now it is hard for me to schedule one of these tours and it’s the only thing I really want to do — other than get married!)

I am excited. I’ll put on designer jeans from Salvation Army, my purple Converse high-tops and venture into the wilds! Adventure!!!! (and I don’t even have to leave my city! This will be my next BIG vacation!) 

By the way, I do want to tell you about Grace Institute: If you are a woman in New York City, fresh out of school, or if you are out of work, and/or need some job training, Grace Institute offers virtually free education in secretarial/administrative/office technology skills – the only thing you have to pay for are your textbooks, which isn’t much, considering how much such training costs in other programs. They have a new program starting up in September. This is a private program that was established 0ver 100 years ago to assist women in need. You decide if you are in need, and you apply. I attended their Fresh Start program a couple of years ago, along with women of all ages and backgrounds.

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.