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.
Category Archives: Cheating
This is a fantastic recipe from the Accidental Vegetarian. It reminds me nicely of Chinese food and rice, two things I eat rarely these days. And of course, it’s much healthier than both.
It’s a great way to use cauliflower, although I must note it also tastes delicious without the cauliflower. Possibly even better. Raw cauliflower has a bit of a bitter taste that I don’t like sometimes, so I like to make it substituting more peas for the cauliflower. I forgot how much I loved frozen peas. When I was a kid, I used to eat them straight out of the bag, a delicious frozen snack. For this though, I did defrost them.
I did modify the original recipe a little bit. I didn’t have sunflower seeds, even though I thought I did, so I used chopped almonds instead. I also didn’t have lemongrass but it was delicious anyway. Yum! I give this a 4.5/5 happy monkeys!
Of course, the key to the deliciousness is the sesame oil and the not-raw tamari.. eek, cheating!
* 1 head of cauliflower
* 1 ten ounce package peas, thawed, or fresh peas
* 2 tablespoons onion
* 2 cloves garlic
* ¼ cup cilantro or flat leafed parsley
* 1 inch of lemongrass
* 3 tablespoons sesame oil
* 2 teaspoons ginger, grated
* Tamari to taste
* 1 cup crushed almonds
Pulse the cauliflower, onion, garlic, ginger, lemongrass, and cilantro in the food processor until the cauliflower looks like rice . Place in a bowl and add the peas and almonds. Drizzle with sesame oil and tamari.
The Accidental Vegetarian also says that you can warm this recipe up by heating on very low heat in a saucepan, stirring constantly until just warm to the touch, or placing in dehydrator for 30 minutes. I didn’t try this because 1) I wasn’t sure how “raw” that would be, and 2) I was hungry and didn’t want to wait!
Wow! Yum, yum, yum. I have been thinking about this date nut torte sitting in my fridge all evening, and as soon as I finish this post, I’m going to go indulge in some dessert. I’m drooling just thinking about it.
The funny thing is that Alyssa Cohen has this listed as one of the first recipes to make under her weekly plan in Living in Live Food, but I decided against making it. At the time, I was much more strict about my anti-candida no-food diet, and the thought of a lot of sugary raisins and dates wasn’t sitting well with me. But I’ve relaxed my diet a bit now and am allowing myself to enjoy this delicacy. It is awfully sweet though, so beware. It’s a little addicting and really not healthy, but delicious none the less.
– 2 cups raisins (I used flame)
– 2 cups walnuts
– 1 cup dates, pitted and soaked
– Juice of 1 lemon
Mix the crust ingredients in a food processor until they are well blended. Scoop out and mold onto a plate in a round circle about 1.5 inches thick. Mix the frosting ingredients in the food processor and spread on top of the crust. Sprinkle with copious amounts of cinnamon. Serve immediately or chill for firmer slices.
OK, so I couldn’t wait until after this post. I had to go to the fridge and get some now. Yuuumm!
This gets a strong 5/5 happy monkeys. The best part is the cinnamon I added on top. Next time, I think I’ll mix it into the crust for a cinnamon raisin crust. Also, I think I want to try adding hemp seeds and more lemon juice to the frosting to make it creamier without the added sweetness of more dates.
When I was in Colorado Springs recently, my friend Sonny made this delicious, traditional Korean dinner just for me. It’s what I always order when we go out for Korean food. Yes, I know it’s cooked and it has rice, thus breaking the rules, but it was delicious nonetheless!
I don’t have the exact recipe she used for the bibimbap, but it was brown rice with poached egg, julienned carrots and cucumber, and spinach sauteed with garlic. I topped it off with tamari. Delish.
She also made a fantastic raw cold Korean cucumber soup with an apple cider vinegar broth filled with thin cucumber and green onion slices. Raw and refreshing!
Maybe one day when I figure out how to have guest authors on this blog, Sonny can post the actual recipes for me. 🙂
Overall, a big 4/5 happy monkeys for this lovely meal.
I love hummus. This time I adapted a recipe from the Vita-Mix recipe book which calls for canned chickpeas. I’ve made it raw before but honestly, raw chickpeas are a bit too starchy for me, even soaked and sprouted. I like the creaminess of a cooked hummus. Doth the lady protest too much? Perhaps. I do feel a little guilty for eating cooked food, but I’m trying not to psych myself out too much. It’s yummy and so far my tummy isn’t complaining.
– 2 cans chickpeas (garbanzo beans), one drained, one not drained
– 4 tbsp raw sesame seeds
– half a lemon, peeled
– a clove of garlic
– 1/4 cup olive oil
– 1/4 tsp cumin
– 1/4 tsp sea salt
– black pepper and paprika to taste
Blend everything together in a Vita-Mix or food processor. I don’t recommend using a regular blender because it’s pretty thick.
I ate this garnished with flax oil and Spice Hunter Garlic Bread seasoning. Yum!
Next time: use more garlic, sesame seeds, olive oil and salt. This hummus was dominated by the chickpea flavor (as opposed to the hummus I made with the recipe on the tahini jar before, which was too tahini-ey) and could use some balance. I give this version of hummus a 4/5 happy monkeys because I love hummus but I think I could tinker with this recipe to make it even yummier. I have in my mind the memory of a hummus wrap from a sandwich shop in Falmouth MA that I had in 2006 – that is my gold standard that I am trying to reach. I don’t know what they did to create their hummus but it was phenomenal!
Yum! I made these last night as a treat and they’re gone already! I had a rather down day at work today (a disturbing trend I’ve noticed lately) and I ended up eating all of them by early afternoon. Not completely recommended but at least I can console myself by telling myself that they are “healthy.” Right now these get a 5/5 happy monkeys for being the bright point in my day.
– 3 dates, pitted
– 1/4 cup almonds
– 1/4 cup cashews
– 2 tbsp raw carob
– 2 tsp raw cocoa
– cinnamon to sprinkle/roll in
Combine all but the cinnamon in the Vita Mix and blend until your Vita Mix gives up. It will be sticky but not completely homogeneous. Form into balls and roll in cinnamon or sprinkle cinnamon over them. They might be crumbly when bitten. Try not to eat all of them at once.
Next time I might: add more cocoa, add more cinnamon directly into the mix, use another date for more stickiness or soak dates first. Make them again tonight! And make a double or triple batch.