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