Tag Archives: Christmas

Raw Mushroom, Spinach & Leek Tart

This recipe from Rawmazing looked, well, amazing on her site.  I couldn’t wait to try it out. I imagined how beautiful it would look on our holiday dinner table and how impressed my husband would be.

Alas, some things were not meant to be.  While it tasted ok, as you can see above, this turned out nothing like the gorgeous photo on Rawmazing’s website.  I’m not sure what went wrong because I followed the directions exactly.  I’m going to have to keep experimenting with this until it turns out right. Right now this only gets 3/5 happy monkeys until I can fix it up some.  The cashew sauce was way too thick to just eat straight.  I ended up putting in twice as much spinach, then mixing everything together and using it as a spaghetti sauce on top of kelp noodles.

On the positive side, I found out that I love marinated mushrooms.  I make them with tamari so they’re not truly raw but they are truly delicious!  I’ve already gone through two boxes of mushrooms this way and can’t wait to run out and buy more!

For next time: Use twice as much mushrooms and spinach.  Marinate the mushrooms and half the spinach overnight.  Mix the cashew spread in with the vegetables before dehydrating.  Use less cashew spread (maybe 1/2 cup instead of 1 1/2 cups) and maybe thin it out some.  Also, until I get this down, use a glass pie plate instead to reduce the messiness.

Ingredients:

  • 2 C Sliced Mushrooms
  • 1/3 C Virgin Olive Oil
  • 3 T. tamari*
  • 2 C Spinach
  • 1 1/2 C Leeks (thinly sliced)
  • 1 1/2 C Cashews
  • 1 1/2 C Water
  • 2 t. Tarragon
  • 1 t. white pepper
  • pinch Celtic sea salt

* The original recipe calls for Nama Shoyu, which is raw organic soy sauce.  However, it is made with wheat, so I always substitute tamari.  Tamari’s not raw, but it is gluten-free, which is more important to me.

Directions:

The night before: combine mushrooms, olive oil and the tamari. Mix well, place in refrigerator to marinate.

10 hours before serving:

Wrap foil around the outside of an 8″ tart pan. You are doing this to prevent leakage. Rinse mushrooms and spread in the bottom of a prepared (oiled) 8″ tart pan. Crush spinach between hands and spread on top of the mushrooms. Spread leeks on top of the spinach.

In Vitamix or blender, combine cashews, water, tarragon, pepper and salt.  Blend until very well blended. Pour over veggies in tart pan. Place in dehydrator. Dehydrate at 145 for 1 hour, reduce heat and continue dehydrating at 116 for another 9 hours.

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Filed under 3/5 Happy Monkeys, Anti-Candida Diet, Dairy-Free, Dinner, Gluten-Free, Grain-Free, Lunch, Raw, Sugar-Free, Vegan, Vegetarian

Raw Waldorf Salad

Since I was the only raw foodie at our Thanksgiving table this year, I wanted to make foods everyone would be comfortable with.  This fantastic salad from Earth Mother in the Raw was just the ticket.  Earth Mother even says here that after she made it for Thanksgiving one year, her (non-raw) brother called her to ask her to make it again.  It’s that good.

Notes: this recipe makes a lot!  I can’t imagine ever needing to make more than a half recipe.  Also, don’t dress the salad until right before you are ready to eat or else the lettuce wilts.

Ingredients:

– 1 head Romaine lettuce, chopped into bite-size pieces
– 2 Fuji and 2 Granny Smith apples, cored and cut into 1/2 inch cubes
– 3 stalks celery, finely chopped
– 1 C red seedless grapes
– 1/2 C raisins
– 1/2 C walnuts, soaked
– 1 C Almond Mayonnaise (recipe below)

Directions:

Combine all ingredients in a bowl and toss well.

Almond Mayonnaise
from Rawsome! by Brigette Mars

Ingredients:

– 1 C almonds, soaked overnight & rinsed
– 1/4 C water
– 1/2 tsp Celtic salt
– 4 dates, soaked 20 minutes
– juice of 1 lemon
– 1/4 C extra-virgin olive oil

Directions:

Combine all ingredients except the olive oil in a blender and blend until ground and thoroughly mixed. While blending, slowly drizzle in the olive oil as the mixture thickens.

More Notes: I pretty much think this is the perfect autumn salad.  I’ve been eating variations on this theme ever since Thanksgiving.  It’s great with the almond mayonnaise.  Matt says it tastes just like real mayonnaise, but I can’t remember what that actually tastes like.  However, if you’re in the mood for something a bit lighter, it’s also fantastic with just some olive oil, lemon juice and salt/pepper.  Also, I often don’t bother to soak the walnuts if I don’t think of it in advance.  This easily gets 5/5 happy monkeys!

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Wow! Raw Herbed Pecan Stuffing

I searched for weeks and weeks for the right recipes to make for my first raw Thanksgiving.  When I stumbled upon this Thanksgiving 101 thread by EachPeachPearPlum, I knew I had hit pay dirt. I ended up making a few recipes from her post, including this one, which is freaking fantastic!  It reminds me of the stuffing my mom would always make for me for Thanksgiving, and my friend even said she liked it better than traditional stuffing!  No question this gets 5/5 happy monkeys.

This recipe was apparently originally posted by Karen Parker at the Fresh Network, but the link to that site no longer works.  Luckily it’s still around on the thread above.  Of course, I tweaked the original recipe a bit.  Using fresh cranberries really made this dish and I added some currents because for extra deliciousness.

Ingredients:

* 1 cup almonds, soaked 12 hours
* 1 cup walnuts, soaked 2 hours
* 2 cups pecans, soaked 1 hour
* 1/2 cup raisins, rehydrated in water
* 1/2 cup cranberries, unsweetened (I used fresh, organic cranberries — amazing!!)
* 1/2 cup parsnips, finely chopped
* 1 1/2 cups sweet apples, diced
* 1 1/2 cups celery, diced
* 1/2 cup olive oil
* 1/4 cup fresh sage, minced
* 2 tablespoons fresh, young rosemary, minced
* 4 tablespoons fresh thyme, minced
* 4 tablespoons fresh marjoram, minced
* 2 tablespoons Celtic sea salt
* 1/3 cup dried currants

Directions:

Combine pecans, almonds and walnuts in food processor. Pulse nuts until they are slightly grounded (you don’t want to emulsify them). Add raisins and pulse for 20 seconds. Transfer mixture to large mixing bowl.

Stir in all remaining ingredients. Place stuffing onto dehydrator trays and dehydrate at 90°F for 12 hours or until dry. Serve stuffing warm from dehydrator with or without gravy. Stuffing mixture can also be made in advance. It stores for up to 3 days in the refrigerator prior to dehydration, and up to two weeks after dehydration.

Note: these are the official directions, but I’m pretty sure I just threw everything that needed to be chopped (nuts, celery, apple, parsnips, herbs, etc.) into the food processor and processed it all together to make it easier.  Then I mixed in the fresh cranberries at the end.

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Happy Boxing Day, Everyone!

I hope everyone is having a wonderful and fantabulous holiday season!  I know I am. 🙂

I have to apologize for being out of touch over the past month, but things have been so busy here with the holiday season.  Not to mention a two-week business trip/vacation to Australia in the middle of everything.  The vacation part was awesome; the business part, not so much.  Here’s a picture of me holding a Koala at this cool place on Kangaroo Island called Paul’s Place.

The best part of my work week in Adelaide was definitely a Raw Food class held by Remedy of Raw Blessings with the help of her sister Kristy.  They are both such wonderful, caring people and I want to thank them so much for helping me with my raw diet while traveling halfway across the world.  It was so lovely to have a bite of “gourmet” raw food during my stay — Remedy made us raw pizza and raw strawberry cheesecake during the class — double YUM!  But even after the class, they went out of their way to help me out.  Kristy and her partner Sven opened their (incredibly gorgeous) home to me and let me use their blender to make green smoothies for the week.  What a blessing!  One thing I really love about raw food is that it’s not just a diet, it’s a community, and Remedy and Kristy are two outstanding examples of how the raw food community is a family that comes together to support each other.  Thank you both again!!

Anyway, back to the recipes, or rather, lack therof.  Just because I haven’t been posting doesn’t mean I have been cooking — I mean, UNcooking.  I’ve been making lots and lots of raw food goodies and I can’t wait to share them with everyone.  I’ll post them up as soon as I can: Raw Pumpkin Pie with Vanilla Cream, Raw Waldorf Salad, Raw Mushroom Leek Tart, Raw Sweet Potato Latkes with Applesauce and Sour Cream, Raw Herbed Pecan Stuffing, Raw Cranberry Sauce, Raw Miso Gravy, Raw Candied Yams, and more… Wow, what a list! As you can see, it was a delicious and satisfying raw holiday season this year!

The best thing about it was that I learned that not only can I enjoy the holidays on a raw food diet without feeling deprived, but that they can be an exciting, fulfilling and delicious time of year!  I thought I would have feelings of, ‘well, since it is the holidays, I can splurge on some fried latkes, otherwise I will feel sad and deprived without them.’  But that couldn’t be further from the truth.  Instead, I feel grateful that I’ve gotten to make and enjoy so many delicious raw foods over the past month of so.  The holidays have always been a special time that I look forward to all year round because of the unique foods we make then that we don’t make the rest of the year.  I think this is just as true with a raw diet.  As you can see, I’ve already started my list of festive holiday treats that I can’t wait to make again next year!

This holiday season gets 5/5 happy monkeys for sure!

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