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
Sunday, September 14, 2008
Friday, August 22, 2008
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.
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.
Sunday, August 17, 2008
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.
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.
Wednesday, July 23, 2008
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
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
Tuesday, July 22, 2008
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.
From an unknown contributor at the Raw Food Support Group potluck on July 21, 2008 at Kinzers Fire Hall.
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.
From an unknown contributor at the Raw Food Support Group potluck on July 21, 2008 at Kinzers Fire Hall.
Monday, July 21, 2008
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.
This recipe is from Jennifer Cornbleets book Raw Food Made Easy
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.
This recipe is from Jennifer Cornbleets book Raw Food Made Easy
Sunday, July 20, 2008
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.
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.
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