Another recipe culled from EachPeachPearPlum’s Thanksgiving 101 thread. Oh my god, is this good. Wow, wow, wow. This was the highlight of our Thanksgiving dinner. All my cooked friends loved it and you’d never know it was raw. It also freezes well so you can enjoy it later. No question 5/5 happy monkeys. This freakishly delicious recipe was also submitted to The Nourishing Gourmet’s awesome Pennywise Platter Thursday.
Monthly Archives: September 2010
Mmmm…. this was absolutely delicious, as well as super easy. I scooped out the inside of a plump, juicy heirloom tomato and stuffed it with the mushroom “loaf” recipe from Alissa Cohen. Then I threw the scooped out tomato bits in the vita mix with some basil, salt, olive oil, cayenne and garlic to make a quick sauce. I poured the sauce on top and voila – delish!
I give these a strong 4/5 happy monkeys because they’re super easy and yummy. Unfortunately, I didn’t take a pic because I was hungry and tired, and, quite honestly, it didn’t look so beautiful with the sauce over it. My heirloom tomato was pretty yellow so once mixed in the vita mix, the sauce was fairly gray looking. If you want to serve these to company, I recommend serving the sauce on the side for aesthetic purposes.
This particular version was blended into oblivion by my vita mix. I prefer it to be more chunky and less of a smooth pate or dip. I definitely don’t recommend the vita mix for this one, but I had broken my food processor so I didn’t have a lot of options. Unfortunately, with the vita mix, this is no longer a “quick and easy” recipe, but instead a descent into frustration. When I first bought the vita mix, I thought it was the be all and end all of kitchen implements and that it would make all other equipment obsolete, but that is in fact not the case. A food processor is still very, very necessary.
Note: This makes a lot more mushroom loaf than is needed just for one tomato. You can stuff more tomatoes or keep the leftover “loaf” for use in wraps, salads, etc. It is delicious on its own as well.
3 cups mushrooms (portabello or crimini)
2 cups walnuts
2 tbsp olive oil
1 garlic clove
1/4 tsp marjoram (italian seasoning or oregano works great too)
1/4 tbsp fresh rosemary
1/4 tbsp sea salt
Tomato & Sauce
1 largish tomato
Basil, olive oil, garlic, sea salt, cayenne to taste
Blend everything but the tomato in a food processor.
Scoop out the inside of a tomato and stuff it with the mushroom “loaf.” Throw the scooped out part in the vita mix with some basil, salt, olive oil, cayenne and garlic to make a quick sauce.
Serve the stuffed tomato with the sauce on the side. Enjoy!
These latkes are in the dehydrator right now and I am so excited about them! At first I thought the ingredients were pretty unique, but I decided to go with it. I’ve never used daikon radish before. Turns out that by itself it tastes pretty radishy, but this magical recipe turns it into latke goodness. I took my first bite of the un-dehydrated “batter” and couldn’t believe it — it tasted no kidding like potatoes! I can’t wait to find out what they taste like when they come out of the dehydrator!
This exciting recipe is courtesy of Dr. Ritamarie Loscalzo and is originally found here. It’s a sample from her e-book “Healthy Holiday Traditions” which might be worth checking out if the rest of the recipes are as good as this one promises to be!
- 2 ½ pounds of a combination of shredded daikon radish and broccoli stems
- 1 medium onion
- 1/4 cup (60 ml) tahini
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon olive oil (optional)
- Shred daikon and broccoli stems and place in a large bowl.
- Shred or thinly slice the onion and add to bowl with the daikon and broccoli.
- Blend the tahini, pepper and salt and add to bowl with vegetables. Mix well with your hands.
- Brush with a thin film of olive oil, if desired.
- Form into patties and place on the mesh tray of your dehydrator. Dehydrate overnight, up to 12 hours.
Serve with apple sauce or nut “sour cream.”
Update: Delish! It turns out that although this recipe makes a lot, they were gone in record time. These were yummy. I liked them best made really thick and not dehydrated all the way so the insides were still moist. Just thinking about them again now makes me want to eat another batch but unfortunately I don’t have the ingredients on hand. These get 4/5 happy monkeys.
In competion with Raw Sweet Potato Latkes, these win for eating by themselves. However, as little edible plates to hold applesauce and raw sour cream, the Sweet Potato Latkes win. Their spiciness goes well with the sweetness of the applesauce and the coolness of the sour cream.
This is also posted at the Nourishing Gourmet’s Pennywise Platter Thursday, which is my favorite go-to weekly round-up of healthy recipes. Check it out!
So awesome. I’ve made this a few times now and it is fantastic every time. I just wish it would last a little longer, because it is always gone so soon!
1 cup cashews, soaked 2 hours
Juice of 1 lemon
1 tsp nutritional yeast
1 tbsp finely chopped leeks (any onion will probably do fine)
a few sun-dried tomatoes (optional)
salt and pepper to taste
water as needed
I also put in white miso but I wouldn’t do that again unless I was going for a sweet dessert ricotta-type of cheese.
This was even more fantastic after a day in the fridge letting the flavors meld. It seriously reminds me of a creamy, herby cheese I used to eat long ago called Boursin. For lunch today, I seriously ate four pieces of “pizza” topped with this delicious cheese, fresh tomatoes and dill. It was to die for. Definite 5/5 happy monkeys. Can’t wait to make it again.
Next time: I’d also like to try wrapping it in a nut bag and letting it sit out for a day to see how that goes.
OK. Here’s the deal. I know I haven’t posted anything new in about a millennium. I’m still here, I’m still cooking (or uncooking), tasting and reviewing recipes. I have so many drafts started but I haven’t posted them because either I can’t find my photos or don’t have the time to write a detailed description. So here’s my new plan: instead of waiting to post my recipe reviews until they are complete, I’m just going to post what I’ve got. They may be short. They may be picture-less. But at least they will contain the recipe and my basic thoughts on it, such as whether I think it is good enough to make again.
So in that mind-set, here’s a post I wrote back in Dec 2009, but haven’t posted because I have no idea where the pics went. I have made this many times since then, but still have no photos for some reason. But it is delicious, so I want to share it with you:
This was a surprising hit at our friend’s holiday potluck. I made it at the last minute because I was desperately craving kale. I didn’t think anyone else would want it, but I didn’t care because I just wanted it for me. I had also made sweet potato casserole to share so this was just a freebie. But surprisingly enough, everyone loved it and the big bowl of it was gone in a heartbeat.
I’ve tried another raw kale salad before that I thought was no good, but this recipe is much better. I got it from Raw Sacramento although it’s originally from Elaina’s Pure Joy Kitchen Recipe Book. It gets 5/5 happy monkeys.
– 1 bunch fresh dinosaur (lacinato) kale, stems removed and ripped into bite sized pieces (although I usually don’t bother removing the stems unless I’m trying to impress)
– 1/4 shallot, chopped very small
– 1 medium green or yellow zucchini, spiralized
– Handful homegrown mung bean sprouts, chopped in thirds
– 2 tomatoes, chopped
– 2 medium avocados, chunked (add at end / right before serving)
– 3/4 cup flax oil
– 1/2 cup lemon juice
– 1 tsp. sea salt
– 1/8 tsp. cayenne pepper (add after massaging the salad)
– 1 clove garlic, crushed
I just throw everything together in a bowl but if you want to be fancy, here are the official directions:
Pour the first 3 ingredients of the marinade right onto the torn kale leaves. Use your hands to massage and squeeze the kale. This will work the salt and lemon in and help to make the kale tender. Continue to knead the salad until it begins to soften.
Add the avocado and cayenne pepper and garlic. Mix well and serve.
Note: This says it will last for 3 or 4 days in the refrigerator. Some people like it better after a day or so but I like it best right away.