Posts Tagged ‘vegan’

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RAW MARINATED VEGETABLES WITH ALMOND CHILLI SAUCE

September 25, 2013

 Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

Raw marinated vegetables are a staple for all raw foodies out there. It is a great way to get lots of vegetables into you, and you can use whatever vegetables are in season and change the flavours by using different oils, herbs and spices to create a different raw food stir-fry every time.

Chop your chosen vegetables into bite-size pieces, add a marinade of oil, vinegar or lemon juice and any other seasonings of your choice and allow to marinate for the vegetables to soften. Eat as is, or for an even more decadent meal, make a sauce to pour over.

A playful way of serving your marinated vegetables is by putting them on skewers and serving them with a dipping sauce.

Broccoli and mushrooms are two of my favourite vegetables, and the Japanese-style flavour combination is just spot on for me : so tasty I just can’t help but hummm all along as I eat it. Do try it and let me know what you thought, please.

Japanese style marinated vegetables

Serves 2 :

1 broccoli, chopped into small florets

about 100g chestnut mushrooms, quartered

1 large or 2 small purple haze carrots, diced thin

1 red bell pepper, cut into bite-size squares

yellow bell pepper, cut into bite-size squares

1 red onion. quartered

Marinade :

2 tbsp. toasted sesame seed oil *(not raw, but so much tastier than untoasted sesame oil)

3 tbsp. sesame oil

1 tbsp. brown rice vinegar

1 tbsp. Ume Su (Umeboshi plum seasoning) – or more rice vinegar if you don’t have this

1 tbsp. tamari or shoyu sauce

1 tbsp. rice mirin

1 tbsp. mikawa mirin (made with sweet rice and no salt) – or more mirin if you don’t have this

1 lemon, juiced

1 tsp. chilli flakes (optional)

Almond chilli dipping sauce :

2 tbsp. almond butter (raw if possible)

1 tbsp. genmai miso (brown rice miso) or mugi miso (barley miso)

1 tbsp. rice mirin

1 tbsp. mikawa mirin (made with sweet rice and no salt) – or more mirin if you don’t have this

1 lemon, juiced

a little piece of fresh ginger root, about 1inch or 2.5cm

2 garlic cloves

1 tsp. chilli flakes or 1 small fresh red chilli

about 1/2 cup water, or enough to reach you desired consistency

Put all your vegetables in a medium mixing bowl and toss with the marinade ingredients. Allow to marinade for at least an hour, but ideally for a few hours. I usually make this after lunch to eat for dinner …

You can prepare the almond chilli sauce ahead, or wait until you are ready to eat. To do that, simply bland all the sauce ingredients until smooth, adjusting the quantity of water to your desired consistency : you want it liquid enough that you can pour it, but creamy enough so that it beautifully coats the vegetables.

To serve, either split the marinated vegetables into 2 eating bowls and pour the sauce over, or put the marinated vegetables onto skewers, alternating them, and serve along side with the dipping sauce in small bowls.

Marinated vegetables on skewers with almond chilli dipping sauce

PS: It seems like a lot of ingredients, but this is actually really super fast and easy to make !

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2013 RAW FOOD ETC : Eat more RAW FOOD to look and feel great. FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/ 

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RAW VEGAN COCONUT BERRIES CHIA PUDDING

September 17, 2013

 Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

Chia seeds pudding is definitely my favourite breakfast : virtually no carbs, loaded with healthy fats, fibre and slow release energy, chia seeds are one of nature’s near perfect foods. It is believed that just 2 tablespoons of chia seeds could sustain an Aztec warrior for 24 hours !

Although I am no Aztec warrior, chia seeds definitely do work for me : they give me the energy I need to work and play all morning, leaving me with a moderate appetite when come lunch time. In other words, the ultimate breakfast food.

Raw vegan coconut berries chia pudding

Serves 2 to 4 :

1/4 cup chia seeds

1/2 cup desiccated coconut

2 cups fresh pure water

a small punnet raspberries

a small punnet strawberries, halved

Put the chia seeds and half the water (1 cup) in a mixing bowl.

Prepare a creamy coconut milk by blending the desiccated coconut with the other cup of water. Strain, pour on the chia mixture and give it a good mix using a fork.

Allow to stand for at least half and hour to allow the chia seeds to soak up the coconut mylk.

Serve with the berries, adding toppings of your choice : ground flax, sesame and pumpkin seeds, goji berries, bee pollen (not technically vegan) and cacao nibs are my current favourites.

Also easy to eat on the move, just put everything in a recycled glass jar :

Coconut berries chia pudding in glass jar

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2013 RAW FOOD ETC : Eat more RAW FOOD to look and feel great. FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/

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GORGEOUS SALAD

September 16, 2013

 Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

This is one of the most beautiful salads I have ever made. See for yourself :

Gorgeous Salad

Figs and physalis (also known as cape gooseberries, golden berries or incan berries), are among the most beautiful fruits out there. The perfection on the seeds dotted in the juicy flesh, not to mention the rich sweetness of figs … the fact that golden berries come in their own little brown paper wrappers …

I sometimes marvel at how mysteriously perfect creation (what ever that means for each of us) is, and fruits are perhaps the best example of this. The wise man in my life tells me it is all about evolution : the most pretty fruits attract the bees and animals the most, ensuring their survival. I barely dare to ask him, do plants do this consciously, then ? …

I choose to ignore Darwin and marvel instead. And make this for the wise man and myself.

salad lose-up

Serves 2 :

about 8 handfuls of wild mixed greens (failing to get wild greens, your next best choice is home-grown, then organic)

2 beautiful ripe figs, cut into wedges

a dozen golden berries, halved

1 pink grapefruit, flesh only

a dozen stoned kalamata olives or black olives (I prefer to stay away from green olives, as they are unripe …)

Cheezy dressing :

1 handful cashew nuts

1 tbsp. nutritional yeast

1 tbsp. sweet white miso (use unpasteurised miso if you can get it, as it tastes amazing)

1 tbsp. apple cider vinegar

about 1/4 cup water or just enough to blend to a runny dressing

To serve, sprinkle with some freshly ground black pepper and decorate with a few edible wild flowers (I used nasturtiums from my garden).

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2013 RAW FOOD ETC : Eat more RAW FOOD to look and feel great. FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/ 

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RAW MANGO PUDDING

September 15, 2013

 Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

This little wonder is a creamy pudding that can be whipped up in 5 minutes, with only 2 ingredients : super creamy coconut milk and super tasty mango.

Serves 2 :

the meat and water from 1 fresh green coconut

or

creamy coconut milk made from 1/2 cup dessicated coconut and 1/2 cup pure water

1 ripe mango

Put the coconut meat, coconut water and the flesh of the mango in your blender and simply blend until perfectly smooth. Sprinkle with some dessicated coconut and op with a piece of dried mango if you like. Enjoy right away or refrigerate for an hour or so before eating.

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2013 RAW FOOD ETC : Eat more RAW FOOD to look and feel great. FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/ 

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RAW VEGAN PUMKIN CHEESE

December 20, 2012

 Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

Did you know you can make raw vegan cheese out of pumpkin cheese ? If you have recently adopted a vegan diet and you have been missing your cheese, or you are not vegan but you want some variety and enjoy pumpkin seeds goodness, try this and you will be pleasantly surprised.

Now, raw vegan cheeses do not usually taste like dairy cheese … But I totally adore the fermented flavours, and even though I do eat goat and ewe cheese, I also frequently enjoy a variety of raw vegan cheeses. This pumpkin seeds one has a cute and intriguing green colour, which adds to the mystery …

Raw Vegan Pumpkin Cheese

1/4 cup pumpkin seeds, soaked at least 4 hours or overnight

1 dose probiotics (I use 1 tbsp, depends on the brand you use – better use more than less)

just enough pure fresh water to blend

Rinse and drain the soaked pumpkin seeds. Blend with the probiotic powder and as little water as possible until perfectly smooth.

Transfer to a cheese cloth placed onto a sieve over a bowl. Wrap, and weight the cheese parcel down.

Leave undisturbed in a warm place for the magic to work.

After 24 to 48 hours, the cheese will be nicely fermented. Transfer to the fridge as is, or shape it into a cheese shape and dehydrate for 8 hours and 4 further hours on the other side to have a harder rind around your cheese.

Sprinkle with black pepper, eat as you please.

Voila.

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2012 RAW FOOD ETC Want to look good and feel great by including more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/ 

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RAW CHOCOLATE, RASPBERRY AND GINGER MACAROONS

December 16, 2012

 Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

Taking inspiration from my quick and easy coconut and vanilla macaroons, I made these chocolate, raspberry and ginger macaroons. Chocolate and raspberry must be the best combination ever, and ginger gives these macaroons such a delicious kick.

 

Makes 16 small macaroons :

1 cup dessicated coconut

1/4 cup almonds

1/4 cup raw almond butter or tahini

1/4 cup raw cacao powder

2 tbsp agave or your favourite sweetener, to taste

2 tbsp raspberry powder

1 tbsp fresh ginger root juice

generous pinch Himalayan pink crystal salt or sea salt

Process all ingredients in your food processor until crumbly. The mixture should stick together ; if not, add a tiny bit of agave or water.

Take about a tablespoon of the mixture at a time and either roll into small balls or shape into macaroon halves using an ice cream scoop or a silicon mould to make pop cakes or a similar gadget. Pop them in the fridge to set.

You should even have time to wash the food processor and put the kettle on before your friend gets to your’s.

Enjoy.

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2012 RAW FOOD ETC Want to look good and feel great by including more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/ 

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BERRY MINT SORBET WITH RAW VEGAN VANILLA ‘CUSTARD’

December 14, 2012

 Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

Looking for an easy but impressive dessert ? Try this mixed berries and mint sorbet served on raw vegan vanilla ‘custard’.

Berry Mint Sorbet with Vanilla Custard

Serves 4 :

300g frozen mixed berries

1 bunch fresh mint, leaves only

For the vanilla ‘custard’ :

2 ripe bananas

about 1 tbsp freshly squeezed lemon juice (optional, to stop the sauce from turning dark due to oxydisation)

1 tbsp vanilla extract

Start by making the sorbet by processing the berries and the mint leaves in a food processor or through your Champion juicer fitted with the blank screen. Put the sorbet in the freezer until ready to serve. I like to make sorbet portions in heart or star-shaped silicon moulds.

To make the vanilla sauce, simply blend the bananas with the vanilla extract until smooth.

That’s it. Assemble your plates, topping with bee pollen (not vegan) or extra fresh berries.

Enjoy

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2012 RAW FOOD ETC Want to look good and feel great by including more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/ 

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