Raw Combo - Week 4

Another week of food for my clients. I always have so much fun coming up with the menu and trying recipes I’ve always wanted to make.


Yani’s Chili
Carmella posted this for me when I asked for any good chili recipes on RFC.
I looked at various chili recipes, before deciding to try this one, and am I ever glad I did! It is excellent! I doubled the recipe, and only had 3 avocadoes but it worked out. I also added chopped zucchini to the veggies.
I served these with a side of cumin lime crackers.
I made these with almonds, ground and whole flax, lime juice, cumin, sea salt, and a touch of cayenne.

Chop up:

2 carrots

2 celery

1 red pepper

1/4 to 1/2 cup leek

Add about 1/4 cup olive oil and a touch of Celtic salt.

Stir it up and put it in your dehydrator for an hour.

During that time in the food processor add:
1/2 cup soaked sun dried tomatoes

4 tomatoes

2 avocados

1 T ginger

little more Celtic salt

2 T Chili powder

2 t ground cumin

cayenne (anywhere from a titch to 2 t of the stuff. HOT!)

Mix this with the veggies above and put it back in the dehydrator for one more hour.

Mock Meatloaf with Mashed Potatoes and Gravy

Rawvolution’s Meatloaf

From Matt Amsden's RAWvolution

* 1.5 cups raw almonds (soaked for 3-4 hours, drained and dried)

* 1.5 cups raw walnuts (soaked for 3-4 hours, drained and dried)

* 1.5 cups raw sunflower seeds (soaked for 3-4 hours, drained and dried)

* 2.5 cups portobello mushrooms (I used button mushrooms), briefly marinated in 2-3 T Nama Shoyu

* 1 yellow onion, diced

* 3 cups chopped celery

* 1/2 bunch parsley, stems removed and leaves chopped

* 10 cloves garlic, minced (I used about 6 cloves)

* 1/3 cup olive oil

* 2 T cumin seed (I used 2 tsp powder)

* 1 cup Nama Shoyu (I used 1/2 cup plus about 1/4 cup of water)

* 1/2 bunch tarragon, stems removed and leaves chopped (I didn't have these so I omitted)

* 1/2 t cayenne pepper

Using a green star juicer and the homogenizing attachment, homogenize the almonds, walnuts and sunflower seeds. Then, mix with rest of ingredients. Spread mixture evenly on Teflex sheet (or make burger patties - about 12). Dehydrate at 100°F for 12 hours. Flip the tray over on an empty tray and gently peel the Teflex sheet off. Return to the dehydrator for another 20 hours.

Tip: I made this recipe and used it in three ways. I made it into burger patties, balls, and meatloaf. This saves a lot of time.

Mashed Potatoes
Another Rawvolution recipe. I don’t even like cauliflower – raw or cooked, so I was surprised at how good these are! Yes, there is a cauliflower flavour there, but the flavour of the olive oil and sea salt are more prominent.

Cauliflower
Cashews
Olive oil
Sea salt

Gravy
From Rawvolution, again. This is really good! With a bit of a bite from the garlic and onion. Delish on the loaf and taters! But it seriously would be a good salad dressing too! Here are the ingredients.

Mushrooms ,Tahini , Garlic, Lemon, Nama Shoyu, Celery, Onion, Red pepper, Sea salt, Agave

Marinated Mushroom and Spinach Pizza

I make individual pizza crusts in large batches and then freeze them, making preparation easy when it comes time to make a pizza! I use Soaked Almonds, carrot Pulp, olive oil, and celtic sea salt.

This weeks toppings are the Sundried Tomato sauce – same as the sauce we made in food class #2, but I used pesto instead of fresh basil.
Lots of Mushrooms – marinated in olive oil, lemon juice, and sea salt.
Spinach
Thinly sliced red onion


Beetroot Ravioli with Cheese Filling

2 Beets, thinly sliced on a mandoline

This Cashew Cheese I adapted this recipe from Sarma Melngailis’ Cashew Cheese Filling on Green Chefs. She added herbs and lemon zest to her recipe.

3 cup cashews

¼ cup nutritional yeast

1 tsp salt

¼ cup Lemon juice

¼-1/3 cup water

Grind the cashews as finely as possible. Then blend all ingredients until smooth. Refrigerate to help thicken.

Sauce:

I used some leftover tomato sauce from the pizza and added olive oil, fresh basil, and kalamata olives. Smooth and creamy, mmm!

Assembly

Spread a good dollop of the cheese on a beet slice. Top with a second slice of beet. Top with the sauce.

Smoothies this week were:

Tropical – Banana/orange/pineapple/mango
Berry Banana – Strawberries/raspberries/blueberries/blackberries/banana/orange

Chocolate Banana Cream Parfait
Mixture of all kinds of things…sorry I didn’t measure so don’t have any amounts.

The Chocolate Cream was made with:
Avocado,Dates, Soaked raisins, Carob, Cacao powder, Water

The Banana Cream was made with:
Cashews, banana, coconut, dates, honey

These creams were layered with sliced bananas and a ground nut and raisin mixture.

Mango Cake

Crust: Almonds and raisins

Cheesecake layer:
2 cups cashews, ground finely*
1/4 cup raw honey
1/4 cup agave
Juice of 1 medium lemon
1/2 tsp pure vanilla extract

In high speed blender, mix all ingredients until smooth.
Spoon the mixture onto the nut crust.

Optional: Spread a layer of chopped mango over the cheesecake.

Mango layer :
4 cups fresh or frozen mango, diced
2 dried pineapple rings, soaked 2-4 hours
1 small, really ripe banana
1 tbs coconut oil (optional)

Puree all ingredients until smooth in a food processor or blender. Pour over the cheesecake layer.

And that's all for this week!