The last week of my "Healthy Cooking in a Hurry" class featured a totally raw menu, which made for a really quick and easy dinner since there was no waiting around for things to cook. I like nights like this, even when it's cold outside. We started with some Spicy Jicama Fries seasoned with nutritional yeast and chili powder. I think this is one of the best flavor/texture combinations for addictive snacking, since there's sweet and crispy from the sliced jicama, spicy and salty from the chili powder and sea salt, and a little bit of savory from the nutritional yeast. I'd probably toss regular oven fries with this mix, and maybe popcorn, too.
The entree was Stuffed Red Peppers with Romesco (a savory pate made by pureeing soaked cashews and sundried tomatoes with some special seasonings) topped with Spicy Sprouts and a side of Field Greens Tossed with Dijon Vinaigrette. Yeah, again, the flavor combinations can't be beat.
For dessert I made a Chia Pudding with Fresh Kiwi, Bananas, and Raspberries. I've become addicted to this tapioca-like treat, and really, when all you have to do is stir a bit of seeds with some almond or soy milk, then add agave syrup and a pinch of salt, why would you slave over a hot stove stirring tapioca for 30 minutes? I wouldn't. This one's gonna be popular once the weather warms up.
This week's raw request was for another savory nut pate. I did some research and discovered several recipes for mock salmon pate as well as crab cakes, both of which looked delicious. I combined some elements, tweaked the measurements, and ultimately came up with a version that worked really well without garlic, onion or peppery spices for my client. The mock salmon patties are topped with a raw Gomasio made from white and black sesame seeds, Dulse flakes, and sea salt, which gives them a crunch reminiscent of that deep-fried coating of crab cakes.
And of course, you have to have tartar sauce when it comes to fried seafood patties, right? So I did a little more research and found an excellent recipe for creamy dill sauce by Cherie Soria that's made with soaked cashews and lemon juice. I also tweaked it a bit to suit the needs of my client, but we were both pleased with the results. Nothing beats the aroma of fresh dill!
For dessert, we needed to prepare something for a few "regular" people who are new to raw food. I decided that my fresh fruit tart with date nut crust would be the perfect solution. It's something everyone loves, and it looks so beautiful. In the center are some lovely little wild blueberries, and blackberries garnish the perimeter.
It's been the perfect weather for making raw food lately. If it stayed hot and humid with temperatures in the 80s year-round, I could probably be 100% raw. For now, I'll just experiment with recipes and share them with those who would like some delicious and healthy treats.
This week we made a green soup with cucumbers and avocado. Very cooling and refreshing. The mandolin came in handy for slicing extra thin slices of cucumber which we then marinated in lemon juice, olive oil, sea salt and fresh dill. Just like pickles, only without the bite of vinegar.
This was followed by a lovely composed salad of romaine lettuce, avocado and beefsteak tomato slices topped with a teeny drizzle of olive oil, sea salt and fresh basil. At the center of the plate was a savory olive and walnut pate.
For dessert, we restrained ourselves to just a few bites of a freeform blueberry tartlet with cashew cream and almond coconut crust. The rich sweetness was balanced by the slight tang of orange juice and orange zest. A perfect way to end this decadent meal!
I catered a party this weekend at a lovely summer home in Niantic. The picture perfect setting was complimented by sunshine, fresh air, fresh flowers, and an array of vegan goodies.
The main course was a ciabatta roll stuffed with mock chicken salad and garnished with happy Black-Eyed Susans, Butterfly Bush and hosta leaves from my garden. This is one of my favorite salads to make because it tastes delicious and you'd never know it's vegan.
The rest of the menu included hors d'oeuvres of Eggless Egg Salad in Endive Leaves, Cherry Tomatoes Piped with Avocado Cream, Nasturtium Leaf Canolis with Macadamia Nut "Cheese"(RAW), Olive Tapenade on Crostini, Curried Chick Pea and Quinoa Pilaf, and a Fruit Tart with Date Nut Crust (RAW).
(Eggless Egg Salad in Endive Leaves; Cherry Tomatoes with Avocado Cream; Dill Blossoms)
(Nasturtium Cannolis with Macadamia "Cheese"; Olive Tapenade on Crostini)
This week I gave a couple of raw food lessons, timed perfectly to coincide with the hazy, hot & humid summer weather we've finally been having. It was great preparing entire meals without the use of the stove or oven.
The first menu was Italian themed: Mediterranean Wilted Kale Salad with Kalamata Olives and Pine Nuts; Spiralized Zucchini "Spaghetti" with Cashew "Cheese" Sauce and Red Pepper Marinara; and a lovely Fresh Fruit Tart with Date Nut Crust (my favorite summer treat!).
The second menu was Mexican themed: Shaved Jicama and Fennel Salad with Avocado Lime Vinaigrette; Sunflower Seed "Tacos" with Mexican Cacao Mole Sauce; Strawberry Salsa and Cilantro. Delish!
I was in production mode today preparing food for the Fresh from the Garden Raw Picnic tomorrow, which will be part of Foodbuzz.com's 24, 24, 24 this month.
Earlier in the day I picked some tender nasturtium leaves from my garden plot at ChapelSeed Community Garden. They're kinda like grape leaves, only not as tough and slightly peppery in flavor. I suspected they would complement the savory richness of a raw nut cheese, so I decided to make some stuffed rolls for the picnic (recipe below)
I started by soaking the macadamia nuts in water overnight to soften them up and remove the enzyme inhibitor. After draining and rinsing them, I put them in a food processor with mellow white miso, nutritional yeast, garlic, lemon juice, olive oil and sea salt.
I pulsed the mixture together just until crumbly, then gradually added more water to get a semismooth paste. I then added some dried and fresh herbs, black pepper and a drizzle of olive oil. The result is an Italian inspired creamy ricotta-like filling that tastes rich, but is not heavy.
Onto the cannolis. . . First, I spread about 1 heaping tablespoon of the cheese along the bottom end of the leaf.
Then I rolled it up like a burrito (or in this case, little cannolis).
Tomorrow, I will be laying them on a platter and garnishing with lovely orange and yellow nasturtium blossoms. Can't wait!!
Macadamia Cheese "Rawcotta”
2 tsp mellow white miso
2 cups macadamia nuts (soaked, drained and rinsed)
3 Tbl lemon juice
1 tsp olive oil
½ tsp sea salt
1-2 cloves garlic
1 Tbl onion powder
½ tsp dried basil
½ tsp dried oregano
Fresh black pepper
2 Tbl fresh parsley
Enough water to chop
In a food processor, pulse together miso, macadamia nuts, lemon juice, olive oil, sea salt, garlic and onion powder into a thick paste.Empty into a bowl and add remaining ingredients.
Last week I spent a few days with a Long Island couple who are learning how to eat vegan. The husband had been diagnosed with diabetes and his doctor recommended that he change to a plant-based whole foods diet in order to lose weight and manage his condition. I was happy to help make this transition easy for them!
We spent an evening together cooking a hearty, yet healthy, menu which started with a bowl of Gingered Winter Vegetable Bisque topped with Spiced Pepitas.
The main course was Sweet and Sour Seitan with Broccoli and Red Pepper on Brown Rice. And to reinforce the message that healthy food can also include a delicious dessert, I had to introduce them to the wonders of raw food - Yes, you CAN have dessert if you're diabetic and NO, you don't need to use Splenda to satisfy your sweet tooth. This one was as beautiful as it was delicious, a Fresh Fruit Tart with Nut Crust.
