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.
1/2 cup soaked sun dried tomatoes
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.
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
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.
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
I used some leftover tomato sauce from the pizza and added olive oil, fresh basil, and kalamata olives. Smooth and creamy, mmm!
Spread a good dollop of the cheese on a beet slice. Top with a second slice of beet. Top with the sauce.
Tropical – Banana/orange/pineapple/mango
Berry Banana – Strawberries/raspberries/blueberries/blackberries/banana/orange
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.
Crust: Almonds and raisins
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.