ONION DIP ( taste
like sour cream and onion dip)
2 cups pine nuts
3/4 water
juice of one lemon
1 teaspoon Celtic sea salt
1 cup diced onions
fresh dill weed
In a vita-Mix,
blender or food processor, blend nuts, lemon juice and a little water and
sea salt until smooth and creamy. Start with ¾ cup water and add more only
if needed to make mixture blend. Keep this as thick as you can and make
sure it’s as smooth and creamy as possible when done.
Remove from blender into a bowl and add the onions and dill weed by hand.
Mix gently and chill. Make a day ahead to let flavors meld together.
For variety and color try adding diced scallions
Sun-Dried Tomato and Herb Crackers
5 cups walnuts, soaked 1 hour or more 5 cups diced zucchini
1 large handful sun-dried tomatoes, soaked at least 1 hour
1 small handful
oregano, marjoram, or other herbs
4 or 5 green
onions, roughly chopped
¾ cup golden
flaxseed, finely ground (about 1 cup ground)
½ cup hemp seeds
1/3 cup lemon juice
1/3 cup nutritional
yeast
¼ to ½ cup filtered
water
1 Tablespoon Celtic
sea salt
In food processor,
add the walnuts and grind to a fine texture, but try not to over process
to a paste. Transfer the nuts to a large bowl. Add the zucchini to the
same food processor bowl with the tomatoes, herbs, and green onions and
grind well. Add the zucchini mixture to the walnuts. Add the flaxseeds,
hemp seeds, lemon juice, and yeast, stirring to combine. Add water, as
necessary, until a sticky dough forms. Season with the sea salt, adding
more or less to taste.
Papaya Pistachio
Nut Salsa revised
By Jeremy Safron
Yields 3 to 4 cups
2 cups ripe diced
papaya
1 cup diced tomato
½ cup diced onion,
rinsed
½ cup cilantro, loosely packed
1 chipotle pepper,
soaked
¼ cup pistachios
¼ cup lime juice
1 T sea salt or to taste
Mix papaya, tomato,
and onion together in a large bowl. Grind the cilantro, and pepper and
nuts in a food processor. Stir the chopped nuts and spices into the papaya
mixture. Add the lime juice and sea salt and mix thoroughly. Garnish with
some chopped nuts.
CHERRY BON BONS
Filling:
2 cups frozen
cherries (pitted)
4 frozen bananas
Coating:
2 ½ cups raw
almonds
1 Tbl. Vanilla
8 dates
4-6 Tbl. Water
4 Tbls raw carob
Almond extract
optional
Run frozen cherries
and bananas through the Champion with blank screen, mix and put into ice
cube trays. Don’t fill the tray full just add about a large teaspoon full
or is you add to much you can cut in half when ready to make. Put into
freezer.
Put raw almonds in
food processor and blend till very fine. Save out at least half a cup for
rolling. Add vanilla, dates, carob and water till gets to good
consistency. You don’t want too wet but it needs to hold together.
Refrigerate till filling in freezer is set firm. Take filling out of
freezer and the coating out of refrigerator (just take one tray out at a
time).
Pinch off
carob/date mixture coating and flatten between hands wetting the hands may
be easier so it doesn’t stick for you hands. Wrap around the frozen
filling, then roll in ground almonds and put back in freezer. You may need
to keep changing the trays to keep them frozen while rolling.
THESE COULD BE MADE
WITHOUT THE CAROB ADDING A LITTLE MORE VANILLA. The almond extract goes
well with the cherries.
Cashew-Carob Cups from Beautiful on Raw
1 ½ cups filberts,
soaked overnight
8 Medjool dates,
pitted
¼ cup raw carob
1 ½ cups raw
cashews, soaked overnight
½ cup coconut
flakes unsweetened
3 Tablespoons raw
honey
juice of ½ small
organic lemon
Paper muffin cups
Mock Chocolate
Crust: Combine filberts, dates, and carob in a food processor. Process
until dough forms a ball. Use a muffin pan with paper liners. Fill each
cup half full, pressing the dough down.
Filling: Place cashews, coconut flakes, honey, and lemon juice in blender
and mix on high until smooth. Finish filling cups with this mixture. Place
in the freezer for a half and hour, then remove the cup cake papers and
keep refrigerated, uncovered, overnight or until ready to serve. Makes an
elegant dessert.
SAVORY MARINATED GREENS
½ bunch Kale
½ Napa Cabbage
½ bunch Spinach
½ bunch Arugula
4 baby Boc Choi
4 scallions,
chopped small
¼ bunch Parsley,
rough chopped
1 bunch cilantro, rough chopped
Fennel root thin
sliced
Pumpkin seeds
Sesame Seeds
Fennel seeds
You can vary the
greens Green and red Chard could be added if available
Rough chop all greens into large bite size pieces, chop the greens of the
Boc Choi but slice the bottom into medium thin slices. Add the marinade
and toss thoroughly, serve immediately or
Wait and the salad will wilt from the dressing, it will resemble a sauté
and be softer to eat.
Dressing:
2 cloves garlic, chopped fine ¼ cup Nama Shoyu 2 Tablespoons fresh lemon
juice
1 Tablespoon Tahini small piece fresh ginger, chopped fine ¼ cup
extra-Virgin Olive Oil
Sweet orient
Express Cucumber Salad
From
cooksgarden.com revised
2 cucumbers sliced thin
1/8 cup Brown Rice
Vinegar or could use lemon juice
1//4 cup extra virgin olive oil
1 T honey or agave
1 T Nama Shoyu
Fresh chopped dill Onion sliced thin
Place sliced cucumbers and sliced onions in a bowl. Mix the rest of the
ingredients together and pour over cucumbers and onions to coat. Garnish
with dill weed.
Charles’ Coleslaw -
Edress Smith
From How We All Went Raw
1 head red cabbage, sliced into thin strips
1 cucumber, peeled, sliced into thin round slices
1 cup pines nuts
2 vine ripened tomatoes, diced
1 avocado, cubed
½ cup extra virgin cold pressed olive oil
1 Jalapeno pepper, seeded, minced
2 tablespoons lemon juice
1 teaspoon sea salt or to taste
Mix well and serve.
Date Ball Treats -
Edress Smith
From How We All
Went Raw
In a food processor using the S blade, add:
½ cups almonds
½ cup sunflower seeds
Be careful not to burn out the motor – process until almonds and sunflower
seeds are finely ground.
Next, add:
1 cup dates, pitted and soaked in water for 10 minutes (discard water).
1 vanilla bean, clip off both ends
2 tablespoons raw unheated honey
2 tablespoons raw carob powder
Process until
everything is well ground. Make into small balls.
Corn Salad
Whisk together ¼
cup lime juice,
1Tbs. honey.
Stir in 1 jalepeno,
seeded and finely chopped,
3 Tbs. snipped
fresh cilantro or
1 Tbs. fresh mint
and ¼ tsp salt.
Add Corn from 6 fresh ears or 3 cups frozen thawed.
Stir in 1 ½-2 cups baby spinach leaves,
1 large tomato,
seeded and chopped,
½ cup chopped
cucumber.
Serve immediately
Asparagus
Asparagus, washed
with ends broken off
Lemon juice and lemon pepper
Bonnie Dust’s CORN, AVOCADO, AND TOMATO SALAD
2 cups corn cut fresh from cob or frozen
1 Avocado, cut into
½ inch pieces
1 pint cherry tomatoes, halved
½ cup finely diced
red onion
Dressing:
¼ cup chopped cilantro 2Tbl. Olive oil 1 Tbl fresh lime juice
¼ tea Celtic sea
salt 1/8 tea pepper
Combine the corn, avocado, tomatoes, and onion in a large glass bowl.
Whisk together the dressing ingredients in a glass bowl. Pour over the
salad and stir gently to mix. Can be served over a bed of greens.
Fruit Salad
Cantaloupe,
Watermelon
Grapes
apples
Orange slices
Blueberries
Peaches
Dates cut in bite
size pieces
Sunflower seeds
Raisins
Orange juice
Shredded coconut
Any fruit that is your favorite can be added;
Cut or make melon balls with the melons, cut up apples, peaches and dates.
Combine fruit and rest of the ingredients in a bowl except orange juice
and coconut. Pour just enough juice to wet the salad a bit. Sprinkle
coconut on top for extra flavor and serve.
Famous Onion Bread Made by Beverly Graddy
Everyone really
enjoyed this bread
Rawvolutions Matt Amsden
3 large yellow onions
¾ c flax seed,
ground
¾ c sunflower seeds
ground in food processor
½ cup Nama Shoyu
1/3 cup olive oil
Peel and halve onions. Slice thinly with a mandoline. Transfer to a large
bowl. Add remaining ingredients. Combine thoroughly.
Spread 2 cups mixture on Teflex sheet. Dehydrate @ 100 degrees for 24
hours. Flip bread remove Teflex and dry another 12 hours.
Taboule' made by
Gena Smith
Put 1 1/4 cups of brown rice on to boil (makes a total of 3 cups)
1 bunch of Cilantro
(washed and cut with scissors into 1/4 in pieces)
1 med.cucumber
chopped med. fine
1/2 cup of finely
chopped peppers
1/2 cup celery also
finely chopped
1/2 cup green
onions
1 cup copped
tomatoes
1/4 cup of either green or black olives
Rinse the brown rice when done in cold water and set aside to drain
Dressing:
3/4 of salad dressing Veganise or Nayonaise
1/2 cup of raspberry vinaigrette dressing
3 drops (or more)
of hot sauce
Mix well and gently
fold into the salad greens and brown rice
Place in a bowl lined with lettuce leaves and top with pine nuts and
wedges of tomato
Serve chilled
Makes about 2 quarts
Cole Slaw with Soybeans Shelli Pafford
1 bag coleslaw
½ cup chopped
onions (Vidalia)
¼ cup chopped red
pepper
¾ cup Nayonaise or Veganise
1 cup fresh
soybeans
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