Rice Milk No. 1

1 cup cooked rice (white or brown)
4 cups warm water
1 teaspoon vanilla extract
1/4 cup almond or cashew pieces

Place all ingredients in a blender and blend until
smooth. Let the milk set for about 30 minutes. Then,
without shaking, pour the milk into another container,
leaving most of the sediment in the first container.
This makes about 4 to 4 1/2 cups.

Notes: When I have used cold water and the rice was
taken out of the refrigerator, it just doesn't come out
that well. I don't know why, but it's best to use warm
water and warm rice (you can nuke it if it's leftover
rice but freshly made is best). I have even let it set
longer than 30 minutes (overnight) without it making a
difference.

Almond Milk

2 cups almonds - soaked 12 hours, minimum
4 cups pure water
4 - 5 dates
1 teaspoon almond flavoring (or vanilla if you prefer)

Drain soaked almonds and place in blender (Vita Mix is
best). Add water, dates, and flavoring.

Blend until nuts are pulverized (about 2 minutes in
standard blender, 1 minute in a Vita Mix). Pour into a
fine mesh bag and "milk the almonds."

Refrigerate well before serving.

*Save the almond mash for cookies.

** This recipe may be made without the dates and
flavoring to use the milk in soup recipes.  If a dessert
milk is wanted add honey and flavoring later.

Sunflower Seed Cheese

Serves 4

A thick, spreadable cheese that is a versatile as it is tasty.

1/2" cup lemon juice
1/2" cup Nama Soyu
4 to 5 cloves garlic, peeled
2 3/4" cups raw sunflower seeds, very finely ground in a food processor

In a high- speed blender [or food processor], combine all of the ingredients, adding the sunflower seeds last. Blend thoroughly until the resulting cheese is smooth and uniform.

We have enjoyed this several times from Mary Ann Keller and she adds the following concerning this recipe: "The first time I made this cheese I followed the recipe exactly as written and I thought it had too much Nama Shoyu... way too strong. So now each time I have made it since, I have changed it just slightly. I personally have found that if I put a little more lemon juice and a little less Nama Shoyu in it, I like it better. I do not put as much garlic in it as they call for either. And..... I did use 3 cups of sunflower seeds instead of 2 3/4 cups. I measure out my

seeds and then grind them. The best suggestion I can give is just to taste as you go along. And, one last thing... I made this cheese in my food processor and not my VitaMix. It took a little longer to get it smooth, using my FP, but I am sure it would have been difficult to get it out of the VitaMix container."

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From Rawvolution by Matt Anderson

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