Mexican Chickpea Salad

Serves 4, 2 cups

Had this at the etown dinner, Vaughn and Marlene made it and I LOVED it!!!


3 T olive oil
1 garlic clove, minced
1-2 T hot salsa
1 1/2 c cooked chickpeas (16 oz can, drained)
2 tomatoes, diced into 1/8-1/4” cubes (use large dice blade in the veggie chopper)
2 T red onions, diced with small dice blade in veggie chopper
2 T cilantro, fresh, chopped
2-3 T lemon juice, fresh (would also be good with lime, but was great with lemon)
1/2 T salt
Ground black pepper

Cooked directions:
On low heat, saute garlic in olive oil for 4 minutes, stirring contantly, until garlic is golden brown.
Remove from heat and set aside.
Combine all in a bowl, including garlic and sautéing oil and toss well.
Chill to allow flavors to develop.

Coconut Candies

This recipe is from the VegNews e-mail Recipe Club.

Makes 16 candies

What You Need:
3/4 cup raisins
3/4 cup raw walnuts
3/4 cup dates, pitted
3/4 cup dried apricots
3/4 cup shredded coconut
2 tablespoons orange juice
Zest of 1 orange
Shredded coconut, for coating

What You Do:
1. In a food processor, pulverize the raisins, walnuts, dates, and apricots for 1 to 2 minutes or until finely chopped. Add coconut, orange juice and zest. Process for an additional 1 to 2 minutes or until mixture comes together to form a ball.

2. Place some shredded coconut on a plate. Dampen hands with water, form mixture into one-inch balls, and roll in shredded coconut.

Refrigerate to allow them to firm up.

Chinese Cashew Casserole

Serves: 6
Prep time: 10 minutes
Cooking time: 30 minutes

Menu Tips

The approval of your taste buds will put this Chinese dish on your list of favorites. The ease of preparation will put it at the top of the list. This recipe is great fo potluck dinners or other occasions. Serve it with whole grain rice and your choice of cooked vegetables for a complete healthful meal.

Do Ahead Tips

This dish can be amde ahead and refrigerated either before or after baking. Just reheat in oven until it is warmed throughout and the top is lightly brown.

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1 cup celery, chopped or 1 cup water chestnuts, shopped
1 large onion, chopped
1 cup cashew nuts, halved or whole
1 cup dreid Chinese noodles
1 cup fine egg-less noodles, uncooked
1 can vegan mushroom soup, undiluted (you also could use the Easy (Vegan) Cream Sauce recipe or something similar instead of the soup)

In a large mixing bowl, first mix together all ingredients except mushroom soup. Then add mushroom soup and mix gently to evenly coat dry mixture.

Spray oven-proof casserole dish with nonstick vegetable spray. Add cashew mixture. Bake at 350 degrees for 30 minutes or until lightly browned on top. Serve

Basic (Vegan) Cream Sauce

Pay Special Attention to steps 1 and 2--this is the key to blending a sauce with an authentic look and feel. Many cooks fail here--they don't the mixture long enough. The result is a somewhat gritty and grainy texture. Bland nuts with a small amount of water--enough to submerge them. A thicker mixture results and will become smooth more quickly. Then add the rest of the water in the recipe. This is why, in many of our recipes, some ater is added while blending and them more is added later.

1 cup raw cashew nuts
2 cups water
1 teaspoon salt or more to taste
2 teaspoons onion powder
1 tablespoon chicken-like seasoning (or 1 tablespoon food yeast flakes and 1/2 teaspoon more salt)
1/2 teaspoon garlic powder (optional)
2 tablespoons cornstarch, flour or clear jel
1 1/2" cups more water (to be added after blending)

Place all ingredients in a blender and blend on high for about 2 minutes until smooth.

When mixture is so smooth that no graininess is felt in a drop of it between your thumb and finger, pour into a sauce pan. Add the 1 1/2 cups more water to the blender and swich is around and add to the mixture in the pan. Bring to a boik stirring constantly as i thickens to keep it from lumping. As soon as it thickens, remove from heat.

If a thicker sauce is need return to heat and slowly sitr in more starch that has been dissolved in cold water, letting it come to a gentle boil as it thickens.

Makes 4 cups
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The above recipe was used with the addition of portabella mushrooms to create a condensed soup like vegan substitute to be added in a casserole.

Quinoa with Apricots & Pecans

prep time: 15 min
makes: 4 servings

3 tablespoons chopped pecans
2/3 cups quinoa
2/3 cup orange juice
2/3 cup water
1/3 cup chopped dried apricots
1/4 cup golden raisins
2 green onions, finely chopped
1 tablespoon chopped fresh cilantro
1 tablespoon lemon juice
1 teaspoon olive oil
1/2 teaspoon salt

In small nonstick, toast peacans over medium heat, stirring often, 3 to 4 minutes or until lightly toasted. Tip onto a plate; let cool.

Please quinoa in a fine mesh stainer; rinse under cold running water 2 minutes. In medium saucepan, stir together quinoa, orange juice and water. Heat to boiling. Reduce heat; cover and simmer 12 to 15 minutes or until liquid is absorbed. Transfer the quinoa to a large bowl. Add apricots, raisins, green onions, cilantro and toasted pecans. Stir in lemon juice, oil and salt.
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This recipe originally from The Sugar Solution Cookbook (2006) p. 234

Oriental Rice

6 cups water
4 cups cooked brown rice
4 cups frozen peas, rinsed
1 cup green onions sliced
4 oz tamari
1 cup slivered almonds

Combine all ingredients cover and bake at 350 degrees for 20 minutes.

Peanut Sauce

This is a variation of a recipe that was originally in VegNews. Great for dipping Vietnamese style spring rolls or raw veggies.

Make approx 1 1/2 cups

1/8 cup soy sauce (I used Nama Soyu)
1/8 cup seasoned rice vinegar
1/3 cup water
1 tablespoon maple syrup
1/2 teaspoon sea salt
2/3 cup peanut butter (more or less depending on desired thickness)
2 tablespoons toasted sesame seed oil
1/2 teaspoon paprika

Combine all ingredients in a blender and puree until smooth. Adjust peanut butter and water for desired consistency. Serve immediately or chill, if chilled, let come to room temperature before serving.

COLESLAW WITH CASHEW MAYONNAISE

CASHEW MAYONNAISE

1 C cashews, soaked 1-2 hrs., drained
1/2 t paprika
2 cloves garlic
1 t onion powder
3 T lemon juice
1/4 C olive oil
2 T water, or as needed

Combine all ingredients in a blender or food processor and process to a creamy consistency.
Store in refrigerator for up to a week.

COLE SLAW
In a food processor, process to a fine texture (or chop finely)
1 lg. cabbage

Add cashew mayonnaise to taste. Mix all ingredients thoroughly.

Coconut Oatmeal Macaroons

Adapted from Allergy Recipes, published by the American Dietetic Association and then further adapted to make them vegan

4 egg replacer the equivalent of 4 eggs

1 cup sucanat

2 cups rolled oats

1 cup shredded coconut

1 tsp. salt

1 tsp vanilla extract

1 Tbsp. vegan butter equivalent

Prepare egg replacer, then add Sucanat gradually. Fold in oats, coconut and salt. Add vanilla extract and vegan butter equilvant.

Drop from a teaspoon onto a buttered cookie sheet. Bake at 325 degrees F for about 20 minutes

Orange Sunshine Balls

½ c. raisins
1 c. almonds
3 tsp. agave nectar
1 tsp.. filtered water
½ tsp. orange zest, minced
½ tsp. cinnamon
1/8 c. almonds powdered

1. Blend raisins and almonds in food processor until well blended
2. Add agave nectar and water. Blend well.
3. Add orange zest and cinnamon. Mix.
4. Roll into balls.
5. Sprinkle with almond powder


Makes 20 one inch balls

These are very easy and everyone loves them.

Cool Quinoa Salad

And ideal Salad for a hearty family meal or the buffet table, this medley of quinoa, broccoli, black beans and fresh dill counts on toasted pecans to add the finishing touch. Serve it warm, immediately after preparation, or chill and serve later.

4 cups water
2 cups quinoa
1 1/2 teaspoons salt
2 broccoli crowns, cut into small florets
1 1/2 cups frozen peas, thawed
1 (15 oz) can black beans, rinsed and drained
1 sweet onion, thinly sliced vertically
1 red bell pepper, diced
1 cup toasted pecan halves
2/3 cup chopped fresh dill weed
3 to 4 tablespoons organic canola oil
2 to 4 tablespoons freshly squeezed lime juice
2 tablespoons low-sodium soy sauce
salt and freshly ground pepper

Combine the water, quinoa and salt in a 4-quart saucepan, cover and bring to a boil over high heat. Turn the heat down to low and steam for 15 to 20 minutes. Remove from the heat and let stand, covered for 10 minutes. Cool until just warm, then transfer to a large bowl.
Fill a 4- to 6-quart saucepan two-thirds full with water and bring to a boil. Add the broccoli florets, and when the water returns to a boil, blanch the broccoli for 1 minute. Dain in a stainer and rinse under cold water. Add the florets to the bowl with the cooked quinoa.
Add the remaining ingredients and season with salt and pepper. Serve immediately or thoroughly chill.

From the cookbook the Nut Gourmet by Zel Allen

Sunflower Corn Crackers

Very yummy, savory, simple crackers.

• 1 cup sunflower seeds, unsoaked
• 1 cup corn
• ¼ cup flax seeds
• ¼ tablespoon salt

I find that each cob of corn provides 1/2 cup of corn, so you will need at least 2 cobs. Soak the sunflower seeds (probably should take 12 hours or less.) Drain the sunflower seeds. (I use a jar and cheesecloth.) Use a food processor on the corn and soaked sunflower seeds. Mix all of the ingredients in a bowl. Dry in a dehydrator until crispy. Usually takes 24 hours. I like to make them thick, because they seem to taste better that way…. though they take longer to dry.

from the website www.goneraw.com

Broccoli with Cashews

This broccoli recipe was originally in Today's Diet & Nutrition magazine and called for the broccoli to be blanched. The ingredients looked good and inviting and we decided to make it raw. It's delicious and easy.

Makes 6 servings

1 large bunch broccoli (cut or pulled into smallish pieces)
1/3 cup vegan mayonnaise
3 table spoons red wine vinegar
2 tablespoons brown sugar
1/2 medium red onion, very thinly sliced
1/2 cup raw cashews
1/4 cup raisins (or dried cranberries or mix raisins and cranberries) [maybe be soaked, if you wish]
salt and freshly ground pepper to taste

Mix everything in a bowl and refrigerate. Flavors will mix if eaten the next day but this is great right away as well. Enjoy.

Raw Chocolate Mousse

Yield: 1 cup, 2 serving

1/4 cup pitted medjool dates, soaked
1/ cup plus 2 tablespoons water
2 tablespoons pure maple syrup
1/2 teaspoon vanilla extract
3/4 cup chopped avocados ( 1 1/4 avocados)
1/4 cup plus 2 tablespoons unsweetened cocoa or carob powder

Place dates, 1/4 cup of the water, maple syrup and vanilla in food processor fitted with an S blade and process until smooth. Add avocado and cocoa powder and process until creamy. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Add the remaining 2 tablespoons of water and process briefly. Stored in a sealed container, Chocolate Mousse will keep for three days in the refrigerator or two weeks in the freezer.

from the book Raw Food Made Easy by Jennifer Cornbleet

Fruit Crisp

Crumble Topping


2 cups raw walnuts or pecans unsoaked
1/2 cup unsweetened dried coconut
1/2 teaspoon cinnamon
1/4 teaspoon Celtic sea salt
1/2 cup raisins
1 cup pitted dates

Put all ingredients above in a food processor and blend until crumbly.

Fruit Filling

4 cups fresh or frozen fruit (if frozen thaw and drain)
3/4 cup pitted dates (soaked)
1 tablespoon fresh lemon juice


Place 1 1/2 cups of fruit along with dates and lemon juice in blender or food processor until smooth. Remove from blender or food processor and blend with remaining cut up fruit.
To assemble press half of crumble in bottom of 8" baking dish. Spread fruit filling on top. Top with remaining crumble topping and chill. Serve at room temperature or warmed in a dehydrator.

Raw Red Cabbage Slaw

1/2 medium head of red cabbage
1 tablespoon celery seeds
Salt & Herbamare seasoning to taste

Thinly shred cabbage and place in large bowl, add celery seeds, salt and seasoning to taste. Mix and set aside

The dressing used is called MISO MASTER DRESSING and is from the book The Saucy Vegetarian by Joanne Stepaniak. This recipe makes about 3/4 cup.

Sweet, sour, salty and rich-tasting--this dressing masters the art of flavor balancing.

3 tablespoons of sweet white miso
2 tablespoons dark sesame oil
2 tablespoons extra-virgin olive olive
2 tablespoons water
2 tablespoons brown rice vinegar
2 tablespoons brown rice syrup
2 tablespoons chopped onions
1 teaspoon Dijon mustard

Combine all the ingredients in a blender, and process until smooth.

Combine the dressing with the cabbage and mix thoroughly. Refrigerate and serve. This will taste best if left for 24 hours so that the flavors can combine with the cabbage.

Crockpot Barley Black Bean Salad

This is an easy main dish salad recipe that prepares the main ingredients in the slow cooker and was obtained from a crockpot e-mail list. It has been modified to be vegan.

Prep Time: 35 minutes
Cook Time: 7 hours, 30 minutes

Ingredients:
2 cups dried black beans
1 cup medium pearled barley
1 onion, chopped
3 cloves garlic, minced
3 carrots, sliced
1/2 cup plain soy yogurt
1/2 cup vegan mayonnaise
1/2 cup honey mustard salad dressing (if you don't use honey then you need to use a 1/2 cup of some sort of liquid, perhaps another salad dressing, perhaps water with a little agave. Experiment.)
2 tablespoons Dijon mustard
1/4 cup Vegan Parmesan cheese
2 red or orange bell peppers, chopped
2 cups cherry tomatoes
1 pound extra firm tofu, cut in small cubes

The original recipe called for 1 cup cubed Havarti cheese, I elected to use tofu instead. You could experiment with some of the vegan cheeses out there if you like as well.

Preparation:
Start the night before you want to make the recipe. Pick over beans, rinse, cover with water, and soak overnight.

In the morning, drain well and place in 3-quart slow cooker along with barley, onion, garlic, and carrot. Cover with 6 cups water.

Cover and cook on low for 8-9 hours until beans are tender.

In large bowl, combine yogurt, mayonnaise, honey mustard salad dressing, mustard, and Parmesan cheese. Drain mixture in crockpot and stir into bowl.

Stir in bell peppers, cherry tomatoes. Cover and chill for 4-5 hours before serving. Serves 6

Fruit Crisp

Crumble Topping

2 cups raw walnuts or pecans, unsoaked
1/2 cup unsweetened dried coconut
1.2 teaspoon cinnamon
1/4 teaspoon Celtic seas salt
1/2 cup raisins
1 cup pitted dates

Put all above ingredients in food processor and blend until crumbly.

Fruit Filling

4 cup fresh or frozen fruit (thaw and drain, if frozen)
3/4 cup pitted dates, soaked
1 tablespoon lemon juice

Place 1 1/2 cups of fruit along with dates and lemon juice in food processor until smooth. Remove from processor and mix with remaining fruit.

To assemble press half of crumble into 8" square baking dish. Spread fruit filling on to using a rubber spatula. Top with remaining crumble topping and chill. Serve at room temperature or warmed in a dehydrator.

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From an unknown contributor at the Raw Food Support Group potluck on July 21, 2008 at Kinzers Fire Hall.

Not Tuna Pate

Yield: 1/2 cup, 2 servings

1/2 cup soaked raw sunflower seeds
1/4 cup soaked raw almonds
2 tablespoons water
1 1/2 tablespoons minced celery
1 tablespoon minced onion
1 tablespoon minced parsley
1 tablespoon fresh lemon juice
1/4 teaspoon salt

Place the sunflower seeds, almonds and water in a food processor fitted with the S blade and process into a paste. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Transfer to a small mixing bowl and stir in celery, onion, parsley, lemon juice and salt. Mix well. Stored in a sealed contaqiner in the refrigerator, Not Tuna Pate will keep for five days.

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This recipe is from Jennifer Cornbleets book Raw Food Made Easy

Raisin/Craisin Nut Balls

2 cups raw walnuts
1 1/4 cup raisins
1 cup Craisins (dried cranberries)
1/4 cup hemp nuts (shelled)
1/4 to 1/2 cup raw sesame seeds as needed

Combine first 4 ingredients in a food processor and process till well blended and moist. This may take several minutes. You may see the mixture form a ball and it will look like there's "juice" in the food processor bowl.

Form balls with the processed mixture making sure that they are compact and press together tightly. Put a small portion of the sesame seeds in a bowl and coat all sizes of each ball with a single layer of sesame seeds. Continue to make additional balls until all the mixture is used up while adding additional amounts of sesame seeds to the bowl as necessary to coat each ball. Refrigerate at least an hour before serving and keep left overs in the refrigerator.