Raw Carrot and Vegetable Soup

My adventures in raw are progressing, albeit very slowly. As I move closer to this world, I have been trying to omit the salt. Generally, it hasn't been difficult...until I made this soup. Pureed carrots and filtered water as a base do not really pack a lot of flavor. This is where the line between eating for entertainment, and eating purely for nourishment is drawn.

Looking back, I think if I would have blended the carrot with the tomatoes, it may have resulted in a better flavor. Or, I could have blended a few pieces of wakami or arami to supplement the salty flavor that I craved.

I have read that the longer you go raw, the better your palate becomes at picking up subtle flavors that our American palettes (that are so heavily relaiant on salt and sugar) can't even taste. I will get there. :-) It may even further refine my wine palate! Who knows??

First, I put one large carrot, one small clove of garlic, and one small serrano pepper into the food processor with probably about a cup of filtered water. I pureed until nearly liquefied. Next, I added fresh, juicy, heirloom tomato chunks, and thin slices of crisp spinach, and sweet yellow peppers. Finally, I cracked a touch of black pepper over the top, and served cold.

You will probably want salt...:-)

Polenta Pizza

This was a clean-out-the-fridge type concoction. I have had this polenta (organic, non-gmo corn, of course) that I picked up from Trader Joe's taking up space in my fridge for quite some time. Yeah, yeah...the polenta isn't homemade. But sometimes, you really need something quick, and this satiated my desire for a time-conserving meal that packed a lot of flavor. I also didn't have to turn the oven on...a big plus on a 90 degree day when I have had all the different variations of salad that my produce will allow.

I cut the polenta into 1/4 inch rounds, sauteed in olive oil for about 4 minutes on each side, then topped with a spoon full leftover marinara I made earlier this week, a little bit of grated almond "mozzarella" cheese, and garnished with a fresh basil leaf from my windowsill plant. Voila. Fast, simple, and delicious!!

Raw "Tu-Nut" Salad

I want to go raw. I really do. I am not ready to make that life change quite yet. It's a monumental commitment, and I still have a lot of reading and researching to do.

When I did the master cleanse in February, the outcome was a decision to go vegan. I am gearing up to do another cleanse in late September/early October. Maybe this time, the ultimate goal will be a transition into a raw diet.

Until then, I have challenged myself to try and only eat one cooked meal a day, with every other meal being raw. I think that will be the most realistic progression into a raw lifestyle. It's an experiment, to say the least!

Karina Allrich (the Gluten Free Goddess) re-tweeted this recipe a couple of weeks ago, and I have been anxious to try it ever since. It did not disappoint!

I enjoy things like tofu, and tempeh for their own flavors, and the flavors they take on when they are cooked with other things. When I make a tofu scramble, I am not trying to replicate the flavor of scrambled eggs, rather appreciate the dish for it's own flavor. If I make a tempeh burger that just happens to taste like the real thing, awesome...but it was not the goal.

Well, strangely enough, this raw "tu-nut" salad kind of tastes like tuna fish salad. But it tastes cleaner...no fishy flavors, or heavy oils from the mayo. It's delicious. I opted to keep it raw and pair the salad with cucumber slices and sweet baby heirloom slices (which, by the way, may be the best tomatoes I have ever tasted...part of my farmer's market haul yesterday...see brownish-purple tomatoes below), but the salad would also be awesome as a sandwich.

Kathy's Tu-Nut Salad

2 cups soaked raw unsalted almonds, reserve salted soak-water (I opted NOT to salt...didn't need it!)
1/2-1 cup reserved water
1 cup marinated mushrooms, drained
2 Tbsp liquid from marinated mushroom container
(I used garlic-pickled mushrooms I found at the farmer's market. You could also use Trader Joe's Garlic Marinated Mushrooms)
2 Tbsp grape seed oil
1 1/2 Tbsp maple syrup (or agave) (I used agave)
1 tsp garlic powder
1 tsp black pepper
1 tsp sea salt
optional: 1/2 jalapeno with seeds - for spiciness
optional: additional herbs/spices like dried rosemary or fresh tarragon, basil or parsley

Fold-in:
1/2-1 cup celery bits
extra black pepper

Tools: 6-cup+ food processor
*you will need to blend in two batches if using a mini 3-cup food processor*

Directions:

1. Soak your almonds overnight - at least 6 hours. Add a few pinches of good salt to the soaking water. I use a seasoned black sea salt I bought at a specialty store.

2. When you are ready to process the almonds, add 2 cups of the soaked nuts to a food processor. Add about 1/2 cup of the soaking water as well. Next add the maple syrup or agave, grape seed oil, garlic powder and a pinch of the salt and pepper.

3. Blend on medium/high until the mixture becomes blended into fine flaked scraps. Add more water if too dry. You do not want to over-process the nuts for this recipe because you want them to resemble a flaky tuna-inspired texture.

4. Next, add in the mushrooms and mushroom marinade liquid. Any canned or bottled marinated mushrooms should work well. The brand I used were soaked in a vinegar/oil/garlic/seasoning mixture. Just make sure you use juicy marinated mushrooms - something dry and raw will require a few recipe modifications (like adding your own vinegar, much more liquid and extra seasonings).

5. Blend the almond/mushrooms mixture until you are happy with the texture. Pulsing is a good food processor setting to use. Do a taste test and adjust salt/pepper/sweetness/spices/water to your taste buds. If adding jalapeno, do it here.

6. Scoop out the finished product. Set aside.

7. Finely chop about 1/2-1 cup of washed/scrubbed celery. Fold the celery, plus a bit of additional black pepper into the mixture. You can also fold chopped tarragon, dill or flat-leaf parsley into the mix for an 'herbed' flavor.

8. Cover and chill in fridge for a few hours before serving for best taste/texture results.

9. Serve on sandwich bread or as a dip. Perfect for stuffing a pita. No other ingredients required to create a flavorful vegan sandwich you and your family will crave.

original recipe

Two Bean Salad

This salad was another result of the particularly successful farmer's market haul I mentioned in my last blog.

I had already made the lemon pepper two bean salad the day before, but thought that it would be better suited as the main component of a fresh veggie salad. I am off to the farmer's market again in a couple of hours so, hopefully, I come back with an even better selection of fresh, local, and organic produce.



Lemon Pepper Two Bean Salad
(you can use any 2 types of beans you would like. Also, I used dried beans as opposed to canned beans and soaked them overnight. Most cans are lined with Bisphenol-A, so I have been making an effort to avoid them as much as possible.)

15 ounces garbanzo beans (1 can)
15 ounces pinto beans (1 can)
1 1/2 cups parsley, finely chopped
1 large lemon, juiced
2 Tablespoons balsamic vinegar
*apple cider vinegar can also be used
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons black pepper
dash of salt (optional)
drizzle of grade B maple syrup (optional)

Directions:

1. Drain and rinse your canned beans. Rinse in ice cold water. Pat dry with a paper towel and pour into a large mixing bowl.

2. Juice your lemon and add juice to mixing bowl.

3. Chop your parsley and add to mixing bowl. Also add in vinegar, pepper and optional maple syrup and salt.

4. Toss salad well - with a folding motion. Try not to mash beans. Transfer to serving dish.

5. Cover, and place salad in the fridge to chill for at least 15 minutes. Longer is fine too.

6. Serve chilled on its own, or as a side dish.

original recipe link


For the salad:

I made a simple sesame vinaigrette from white vinegar and sesame oil (to taste). I tossed that with red lettuce. Next, I layered sliced cucumbers and tomatoes all around the plate. I spooned the bean salad in the middle, and topped with a small amount of almond "mozzarella" cheese.

Tempeh Pesto Stuffed Tomatoes

That was a long hiatus that I don't wish to take again...It's been a busy summer! My dad came to visit, then my position was cut at work, then my sister came to visit, then I got a new job, then I went on vacation and, finally, I decided to take a few minutes for me.

I enjoyed a trip to the weekly evening farmer's market near my neighborhood where I made a serious haul for a mere $20. Included in that were 3 perfect heirloom tomatoes.

Tonight, I decided to beat the heat and indulge in a genuine tomato and tempeh dish that required very little from my stove top.

This recipe comes from a wonderful website I just discovered entitled, "Healthy Happy Life." I didn't alter a thing which, as you know, is rare for me. I am sure I will be re-posting several of her recipes on my food blog as they all seem to be pretty fantastic. Here is the original recipe: http://kblog.lunchboxbunch.com/2009/04/tempeh-pesto-stuffed-tomatoes.html

Tempeh Pesto Stuffed Tomatoes
serves two

2 beefsteak or heirloom tomatoes
1 cup pesto (recipe below)
1 cup tempeh, sliced into thin strips
1 Tbsp maple syrup
1 Tbsp olive oil
1 tsp black pepper
salt, to taste
1 lemon, juiced
garnish: salt pepper, fresh basil

Tomato Prep:
Slice out the stem of the tomato.
Slice into tomato at a deep angle on all sides until you are able pull the top off.
Hollow out the tomato. Keep 1/4 inch thick tomato rind still in tact.
Use removed tomato flesh when making the pesto.
Repeat for each tomato you are stuffing.


Roasted Walnut Cheesy Pesto
makes about 1 1/3 cups

1 large lemon, juiced
1 cup maple-toasted walnuts
1 Tbsp maple syrup
1 tsp salt (or to taste)
1 tsp black pepper
1 large bunch of basil, leaves
1/2 cup flat parsley, chopped
2-3 Tbsp vegan Parmesan cheese (I like the one in the purple shaker bottle)
5-7 cloves of garlic
2-3 Tbsp Olive Oil
1 Tbsp fresh oregano
1 jalapeno, de-stemmed (de-seeding optional)
flesh from one of the cored tomatoes

To make:
Maple-toasted Walnuts:
Saute walnuts on high heat with 1 tbsp of olive oil and 1 Tbsp of maple syrup for 2 minutes.
Add walnuts to food processor.
Add basil, salt, lemon juice, cheese, pepper, parsley, garlic, olive oil, oregano and jalapeno to food processor. Blend on high until thick and fully processed. Pesto should be nutty and smooth, but not over-blended.


Tempeh:
Turn heat on high.
Place 1 Tbsp olive oil in a saute pan.
Add tempeh. Lay the tempeh strips in one layer in bottom of pan.
Add in 3 Tbsp of lemon juice, 1 Tbsp of maple syrup and a sprinkle of salt and pepper.
Let saute for 2 minutes.
Flip tempeh. Bottom side should have browned up nicely. If not, cook this side a bit longer than the first.
Add a bit more lemon juice and another dash of the remaining salt and pepper.
When tempeh is done, set aside.

Tomato Assembly:
Spoon 1 heaping spoonful of pesto on the bottom of the tomatoes.
Place one of the limper tempeh strips over the pesto in the bottom of the tomato.
Add in a few more spoonfuls of pesto and arrange 4-5 tempeh strips sticking out of the tomato. Spoon another final bit of pesto. Garnish with fresh basil and leftover candied walnuts and/or pine nuts (whatever you used in the pesto.)
Grind fresh black pepper on top.

Place tops back on tomato if you wish, or leave them open.

I indulged in my stuffed tomato with a glass (or 3, let's be serious) of riesling kabinett. I found that the saltiness and slight spice of the pesto paired really well with the sweetness of the riesling.

Enjoy!!

Creamy Scalloped Potatoes

Potatoes are so ridiculous. Have you ever had a variation of potatoes that you didn't like? Because I really don't think that I have...Red-skinned, yukon, gold, purple peruvian, russet, deep-fried, baked, mashed, au gratin, scalloped, potato salad, tater tots...It just doesn't matter. I love them any style, any time.

Today's recipe is a creamy, cheesy-tasting, too-rich-to-be-vegan dish that should not be missed. Karina Allrich (the gluten-free goddess) highlights my favorite vegan "cheese" sauce to date, and I use it in dishes other than these potatoes.

Enjoy!

You'll need:
4 medium gold potatoes, scrubbed (the first time I used gold potatoes, this time I used red-skins. Both turned out awesome)
Sea salt

Boil a pot of salted water. Slice the potatoes very thin and parboil them for 5 minutes; drain.

For the sauce:

2 tablespoons light olive oil
2 tablespoons millet (or rice) flour
2 1/2 cups unsweetened plain hemp milk- I use Tempt
4 rounded tablespoons good tasting nutritional yeast
2 tablespoons sesame tahini (or almond/cashew butter)
1/2 teaspoon sea salt, or more, to taste
A good dash or two of Simply Organic Garlic Powder, to taste
A good dash or two of Simply Organic Minced Onion, to taste
1/2 teaspoon gluten-free Dijon or honey mustard
1 tablespoon golden balsamic vinegar, rice vinegar, or lemon juice- to taste
1/4 teaspoon nutmeg
1/4 cup white wine, to taste
1 cup frozen artichoke hearts, thawed, chopped

In a saucepan, heat the olive oil over medium heat, and stir in the millet/rice flour (I like to use a whisk to do this). Cook and stir the flour for about 30 seconds- it will make thick paste- and continue stirring to cook the raw flour taste out of it. Slowly add in the hemp milk, whisking to blend the flour paste and hemp milk. Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low. Add the nutritional yeast, sesame tahini, sea salt, garlic and onion powder, mustard, vinegar, nutmeg, paprika or turmeric, wine; whisk to blend. Add in the chopped artichokes. Continue heating and stirring the sauce over gentle heat for about five to ten minutes till thickened. Remove from heat.

Assemble your dish: Rub a clove of raw garlic in a gratin style shallow baking dish or casserole. Layer about half of the sliced potatoes in the bottom of the dish. Pour half the sauce over this layer. Press down a bit, making sure the sauce seeps in and around all the slices. Add in the remaining potatoes and pour the rest of the sauce all over the top. Press down a bit and shimmy the edges to allow the sauce to sneak in all around the edges. (I like to add a light dusting of nutritional yeast on top to give it a crisp, cheesy finish) Cover and bake for 50 minutes. Then uncover and bake for an additional 10 to 15 minutes, until the potatoes are fork tender. Serves 4.

original recipe source: http://karinaskitchen.blogspot.com/2009/02/vegan-scalloped-potatoes.html

Falafel Salad with Lemon Sesame Vinaigrette

When I walked into my kitchen last night, I had no agenda. No plan, no recipe...I just knew that I was hungry and I had somewhere to be in an hour.

I took a peek into my freezer and found these falafel style patties (Sunshine Patty brand) and quickly decided that I wanted to incorporate one into a salad.

As I was considering what type of dressing I should make, I started thinking about other Mediterranean-style food, which led me to hummus. I thought about the components of hummus, which led me to lemon juice and sesame seeds, which led me to sesame oil--and that sounded delicious.

First, I grilled one falafel patty according to the package directions.

While, the falafel patty was grilling, I juiced 1 lemon into a small prep bowl, then slowly whisked in sesame oil to taste. I added a few drops of agave nectar to cut the acidity.

Next, I grabbed a generous handful of arugula and tossed into a mixing bowl. In the future, I am not sure that I would use arugula if there were other options, but it is what I had in my house, and it was quite good. Romaine or spinach would also be good choices.

I poured what I considered to be an appropriate amount of dressing onto the greens (which left me with a fair amount of dressing for later), and tossed.

Next, I threw a handful of cherry tomatoes and a tablespoon of slivered almonds into the bowl, and tossed.

Finally, I arranged the salad onto my plate, cracked a bit of black pepper and sea salt over the salad, then crumbled the falafel patty over the top of the salad.

The finished product took less than 15 minutes and turned out to be very tasty!