Date Nut Torte

Torte:
2 cups Raisins
2 cups walnuts

Frosting:
1 cup dates, pitted and soaked for at least an hour
1/2 lemon, juiced

Torte:
1. In a food processor, combine raisins and walnuts and blend until well blended and moist. (This will take a few minutes and you may see it forming a ball. Just make sure the raisins come out looking like a fudgey mixture and are not still grainy.)
2. Remove from processor and mold onto plate in a round circle about 1 1/2" thick.

Frosting:
1. In food processor, combine dates and lemon juice until smooth and creamy.
2. Spread frosting on top of the torte.

Note: I like to serve this at room temperature as the frosting and torte are still sticky, but if you want to be able to slice it easier and have it harder, refrigerate for a few hours.

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From the cookbook Living on Live Food by Alissa Cohen

Marinated Portabello Chunks

Marinated Portabello Chunks

1 tbsp Nama Shoyu
1 tbsp Extra Virgin Olive Oil
1 tsp Apple Cider Vinegar
1 Portabello Mushroom
dash Garlic Powder (just to add a slight bit of mystery and intrigue)

Stir together Nama Shoyu, Olive Oil and Vinegar. Remove stem from portabello. I also like to scrape the gills out with a spoon. Cut mushroom cap into 1-inch chunks. Put in container with marinade and let marinate for about 20 or 30 minutes.

The 'No' Pumpkin Raw "Pumpkin" Pie Recipe

1. The crust: soak two cups of raw almonds in water overnight. Grind the almonds in a food processor. Add 1/2 cup of dates, pitted and soaked, and blend. Pat down in a pie plate. I usually put in the refrigerator while I make the filling.

2. The filling:

Ingredients:

1 cup of raw cashews, soaked 4 hours or more

1 cup of coconut meat from young white coconut (you can get these at Miller's Natural Food Store in Bird in Hand or at the Asian Market on East Clay St. in Lancaster City)

2 cups of carrot juice from fresh juiced carrots

3/4 cup of agave nectar (you can purchase at the Giant Foods in Lititz or Rhubarbs)

3/4 cup of coconut butter (unrefined) (you can purchase at Miller's Natural Food Store or Rhubarbs)

1/3 cup of date paste (made by blending a handful of dates in a food processor)

1 tablespoon vanilla extract (you can purchase REAL vanilla extract-not the alcohol based kind- at Rhubarbs)

1 tablespoon ground cinnamon

2 teaspoons ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground clove

3/4 teaspoon sea salt

In a Vita-Mix or high speed blender blend all the filling ingredients until completely smooth. Place directly in pie shell while filing is still at room temperature. Place the pie in refrigerator to set, about 1 hour or more. You can save the left over filling and eat it as pudding.

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This pie was a hit at the raw food potluck outside of Whitehorse on March 17th. Thanks Jennifer for the recipe.

Delicious Carrot Cake
This is really wonderful.
Recipe developed by my dear friend, Vanesa Clark.
Serves 4-6

CAKE
3/4 C of shredded/grated carrot
1/4 C fresh moist dates, pitted
1 T flax seed, ground
4 T coconut shreds
1 tsp vanilla
2 T blue agave nectar
2 T cashews, ground
1/4 -1/2 C raisins (not soaked)
1/4 T cinnamon
1/8 tsp nutmeg
1/8 tsp ground ginger
1/2 cup chopped nuts (pecans or walnuts)
1/4 tsp salt

Blend dates until they are a paste then add everything else except for nuts, raisins and about a handful of carrot shavings. Add nuts, raisins and carrot to the blend and pulse until well blended. Mold into desired shape and place in dehydrator about 4 hours at 115 degrees or until firm enough to hold frosting.

Frosting
1 C cashews (soaked in water for 2-3 hours)
4 T agave nectar
2 T orange juice
2 T coconut butter or oil
1/2-1 tsp vanilla
pinch of salt

Place all ingredients in a blender and process until smooth and creamy. Please in refrigerator and allow to thicken if necessary. Frost cake as you desire.

From The Raw Table website at www.therawtable.com

Easy Creamy Dressing

3 medium cloves garlic, pressed

1 Tbsp. prepared Dijon mustard

1/2 tsp. salt

1/2 tsp. cracked black pepper

4 Tbsp. fresh lemon juice

1/4 cup sunflower seeds

4 oz. silken tofu

½ tsp. Italian herbs

2 Tbsp. extra virgin olive oil

A little water to thin, if needed

This dressing could be used in recipes instead of mayanoise

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From a recipe originally from the Now Foods website