Six days ago I looked up one of my favourite recipes to share on a message board that I frequent. I pulled up the recipe as I always do and linked it. I’m terrible about shutting down the computer so I actually I kept the recipe open in a browser for a couple of days and only yesterday went ahead and closed the browser; I knew that I could just look it up again today when it was time to use it. Right? Wrong! Today I went to make the recipe, the blog had suddenly gone private! No more access for me! Gah! How terrible!
Luckily, someone I know had copied it down so I’ve been saved. Now I’ve decided that I’d better keep a post where I can include a lot of my favourite recipes from around the internet *in case* they should disappear. So voila! My favourite recipes from around the web.
I’m not really one to follow recipes in great detail, but I make an exception for the following recipes which are either perfect as they are or have been very inspirational to me.
- 2 large onions (sweet onions work best)
- 1 cup flax meal
- 1/4 cup namo shoyu
- 1/4 cup water
- 1/4 cup olive oil
- Process onions in food processor a few seconds. Add remaining ingredients. When combined flatten
- mixture on teflex sheets and dehydrate at 115 degrees 12-16 hours.
- 1 bunch raw kale, washed, de-stemmed and dried
- 2 Tablespoons tahini
- 2 Tablespoons apple cider vinegar (or water)
- 2 Tablespoons lemon juice (I like a little less, like 1 tbsp)
- 2 Tablespoons Bragg’s liquid aminos (tamari or soy sauce would work too, I use coconut aminos)
- 4 Tablespoons nutritional yeast
- 2 teaspoons minced garlic (1 – 2 cloves of garlic)
- sesame seeds, to taste as garish (optional)
- Break or cut kale into bite size pieces and place in a large bowl.
- Puree all ingredients except kale and sesame seeds in a blender or food processor to blend the dressing.
- Pour dressing over kale and massage into the kale with your hands until all pieces of kale are coated.
- Let the salad sit in the fridge for an hour or so to marinate. You can skip this step if you need to eat right away, but allowing some time to marinate will wilt the kale a bit and make it a little more palatable – particularly for those who are skeptical of eating raw kale.
- Sprinkle on some sesame seeds before serving if so desired.
- 1/4 cup raw cashews (or raw sunflower seeds)
- 1/8 cup raw sesame seeds (or raw pine nuts) or 2 tbsp tahini
- 1/8-1/4 cup sunflower seeds (depending how thick you want it)
- 3-4 tbsp freshly squeezed lemon juice
- 1-2 medium cloves garlic, chopped
- 1 1/2 tsp mild miso (I use Genmai soy and brown rice miso)
- 1/4 tsp kelp granules or other seaweed seasoning *optional
- 1/2 tsp of dried dill
- 2 dates or 1-2 tsp agave or other liquid sweetener
- 1/2-2/3 cup filtered water (to thin as desired)
- freshly ground black pepper to taste
- Using a hand blender or in a regular blender, combine all ingredients(starting with 1 date or 1/2 tsp agave nectar) and purée until very smooth.
- Taste test. Add additional dates or agave nectar, garlic or lemon if desired to achieve the taste you are looking for.
- Add additional water to thin dressing if desired.
- Yields about 1 cup, which covers more than 2 heads of romaine hearts chopped.
- 4 small zucchinis (or 1 large bag of kelp noodles or 2 small bags of kelp noodles)
- 1 cup raw cashews, soaked in water for 20 minutes and drained
- ¾ cup water (you can start with 1/2 cup and then add as needed)
- 1 tbsp lemon juice
- ¼ tsp nutmeg
- 1 tsp thyme (this is important, it really makes the recipe)
- 2 garlic cloves (I like 3)
- salt & pepper, to taste
- 1 tbsp light miso paste (optional – look for unpasteurized miso to make this 100% raw)
- 2 tbsp nutritional yeast (optional)
- To make the zucchini noodles: Using a vegetable peeler, remove the skin from the zucchinis and discard. Starting from one end of the zucchini, peel a long ribbon of flesh down to the other end of the zucchini. Turn the zucchini and repeat this step around the entire zucchini, until the core is so small that it is difficult to peel. Repeat this step for the other zucchinis.
- To make the raw Alfredo sauce: combine the remaining ingredients in a food processor and blend until smooth.
- Place half of the zucchini noodles in a serving bowl and gently stir half the sauce through it. Repeat for the remaining noodles and sauce. Serve with a sprinkle of fresh basil or parsley.
I shouldn’t really post this one because it is from a book, not the internet, but it’s Doug McNish‘s raw French dressing from Eat Raw, Eat Well and I’ve been hooked on it the past couple of weeks and would like to be able to look it up when I’m not at home too. I’ve listed the adjustments that I make.
- .25 cup dry-packed sun dried tomatoes, soaked in water for about 20 minutes
- 3 chopped pitted dates, soaked in water for about 20 minutes
- 1.5 cups extra virgin olive oil (I only use .25 cup and then add water until it’s as thick as I’d like it to be)
- .25 cup apple cider vinegar
- 2 tsp wheat-free tamari (coconut aminos are good too)
- 2 cloves garlic
- .5 tsp basil
- .5 tsp oregano (I skip it)
- .5 tsp mustard powder
- .5 tsp fresh ground black pepper (I skip it)
Blitz in the Vitamix/food processor and enjoy over your favourite salad. Nice with kelp noodles too.
Makes about 20 thin slices, or sized according to your eggplant
1 large eggplant, sliced lengthwise into thin slices (1/4 inch thick or less, the thinner the better IMO)
2 tbsp tamari
2 tbsp maple syrup (I used 3 tbsp)
2 tbsp apple cider vinegar
2 tbsp olive oil
1 tsp chili powder
3-5 drops liquid smoke (I used at least 5, maybe 6)
1/4 tsp smoked paprika (or 1 tsp regular)
Black pepper to taste
Optional add-ins: garlic, tomato sauce, cumin, cayenne pepper, mesquite powder (I use mesquite, yummy!)
1) Mix all marinade ingredients (tamari through pepper) together. Submerge eggplant slices well, and let marinade for at least an hour.
2) Place slices in a dehydrator and dehydrate at 115 degrees till totally dry: this should take about 12 hours. For crispier bacon, dehydrate longer.
If you don’t have a dehydrator, you can bake these at 350 for about 45 minutes, occasionally basting them with marinade.
- 1 ripe Roma tomato
- 1/2 cup sun-dried tomato slices
- 1 garlic clove
- 1 date or 1 TB raisins works too
- 1/4 cup chopped red bell pepper
- 1 teaspoon dried Italian seasonings
- 1 teaspoon fennel seed
- 1/4-1/2 mango to make it creamy
feel free to add:
- a couple tablespoons fresh basil
- a bit of chopped hot chilies
- dulse or celery for salt flavor
- Blend in a Vita Mix blender until smooth. I like to add 1/2 cup of chopped tomatoes for a chunky sauce.
- Serve on top vegetable noodles. Shred vegetables with a cheese grater or spiral slicer. Vegetable such as zucchini, jicama, and any other root veggie work wonderfully.
- 2 head Kale, Washed and Torn
- ¾ cup Tahini
- ¼ cup Tamari
- 1/4 cup Cider Vinegar
- ½ cup Water
- 2 scallions
- 1 clove garlic
- 1 lemon (juice of)
- ¼ teaspoon Sea Salt
- 1/4 cup of nutritional yeast
Place kale in a large mixing bowl. Combine the rest of the ingredients in a blender and blend until smooth to get a thick consistency. You may have to add more water. Pour over kale and mix thoroughly with your hands to coat the kale. You want this mixture to be really glued onto the kale.
Place kale onto a Teflex sheet, on top of a mesh dehydrator screen, and dehydrate for 6 hours @ 115 degrees. You’ll need to use two trays. Rotate kale occasionally to dry uniformly.
“Sour Cream” and Onion Kale Chips
- 1 1/2 cups raw cashews, soaked for 2 to 3 hours
- 4 Tbsp lemon juice
- 1 1/2 Tbsp raw apple cider vinegar
- 1/4 tsp sea salt
- 1 small red onion, sliced thin on a mandolin
- 1 head of green kale
- 1/4 to 1/2 cup filtered water
- Starting at the bottom of the kale, strip away all leaves leaving behind only the stems. Tear leaves into approximately 2- to 3-inch pieces.
- In a blender, combine the soaked cashews, lemon juice, vinegar, salt and 1/4 cup water until creamy and smooth. Sauce should be the consistency of a salad dressing. Add more water if necessary.
- Using mandolin, thinly shave red onion. Toss the sauce with the kale and red onion until thoroughly combined and lay out on dehydrator sheets. Dehydrate at 105 degrees for approximately 12 hours or until crispy.
- 1 Cup cashews (no need to soak)
- 1 1/2 Cup water
- 1/3 Cup raw agave
- 1/4 tsp salt (+/-)
- 1/3 Cup raisins (This is the secret ingredient that imparts the rich/buttery flavor)
- 1 vanilla bean
- 1-2 Tbsp Cacao butter or Coconut oil or young coconut meat
- Take all the above ingredients and blend in Vitamix for a couple of minutes…or at least until all the solids have blended away.
- NOW, pour the mixture through a sprout bag. This will catch all of the tiny cashew/vanilla bean particles, and make the final product much more silky smooth.
- Follow ice cream machine instructions.
Carmella’s ‘Super’ Caramel Chocolate Tarts - Makes 6 tarts
Chocolate Brownie Crust
- 1 1/2 cups walnuts or pecans (or both!)
- 1/4 cup soft dates
- 1/4 cup raw cacao powder
- 2 tbs carob powder (I used Raw Food World‘s wonderful Rich Carob Powder from Italy)
- 2 tsp agave nectar
- 1 tsp vanilla extract
- Generous pinch sea salt
Process nuts, cacao and carob powders and sea salt in food processor until fine. Add dates, agave and vanilla extract and process until crumbly.
- 1/2 cup agave nectar or raw honey
- 1/4 cup almond butter
- 1/4 cup + 2 tbs lucuma
- 1/4 cup + 1 tbs mesquite (regular or Dark Argentinean)
- 1 tbs + 1 tsp maca
- 1 tsp vanilla extract
- 3 tbs water
- 1/4 cup pecans, broken into pieces
Mix first set of ingredients by hand in a bowl. Add more water if too thick. Fold in pecan pieces.
- 3/4 cup cacao powder or carob powder (I used both)
- 1/4 cup + 2 tbs coconut oil
- 3 tbs maple syrup
- 1 1/2 tbs agave nectar
- 2 pinches sea salt
Sift cacao and/or carob powder into a bowl. Add other ingredients and mix well with a spoon or whisk.
~ If the mixture thickens too quickly due to the agave or maple syrup being colder, no worries! Just pop the bowl in the D for a few minutes to soften it up.
~ As you can see in the picture below, the Dark Chocolate topping had actually thickened up a bit by the time we were ready to assemble the tarts, but it still worked out just fine.
- Press Chocolate Brownie Crust in small tart shells with removable bottoms.
- Pour some Super Caramel on crust.
- Cover with a layer of Dark Chocolate Ganache.
- Decorate with walnuts and pecans.
- Set in fridge.
- Demold and enjoy in good company!
This recipe includes a few components so I’m going to list them in the order that I made them:
1 Cup of Date Paste (here’s what I used since I cut the recipe almost in half)
- 20 pitted medjool dates
- 1 1/2 cups of water (and a couple teaspoons extra)
Soak dates in the water for 20 minutes, massaging them with your hands for a minute. Drain dates but reserve the soaking water.
Place dates in food processor along with a bit over 1/4 cup of soak water and blend until smooth. .
Almond Pecan Crust
- 3/4 cup of unsoaked almonds
- 3/4 cup of unsoaked pecans (recipe calls for 1/2 cup)
- 8 pitted medjool dates
- 1/8 teaspoon of sea salt
Place almonds and sea salt in the food processor and process until coarsely ground. Add the pecans and process until both nuts are finely ground. Add the dates and process until mixture begins to stick together. Don’t overprocess. Form a pie crust in a 9 inch pie plate or tart pan. I used a pie plate.
3/4 cup of Chocolate Ganache
- 3/4 cup of dark agave syrup or maple syrup (I used mostly dark agave with a bit of maple syrup)
- 3/4 cup of cacao powder
- 1/3 cup of virgin coconut oil, melted (in dehydrator)
- 1/8 teaspoon plus pinch of sea salt
Blend everything in the Vitamix until smooth. Add most of it on top of the crust. Scatter 3/4 cups of pecans on top of the ganache. Press down with your hand. Put in the fridge while making the filling.
- 3/4 cup of water
- 1/2 teaspoon of agar flakes
- 1 cup of date paste from above
- 1 tablespoon of dark agave or maple syrup (I used maple syrup since I live in Vermont)
- 1 teaspoon of vanilla extract
- 1/8 teaspoon of sea salt
Place the water and agar flakes in a small saucepan on the stove and let soak for 5-10 minutes. Bring to a boil, lower heat, and simmer for 5 minutes, whisking occasionally. Remove from the heat and cool slightly.
Place the date paste, maple syrup or agave, vanilla extract, and sea salt in the food processor and process until smooth. Add the agar mixture and process until blended.
Spread the date mixture evenly over the ganache and pecans with an offset spatula. Scatter the remaining 1/2 to 1 cup of pecans on top, pressing them down slightly. Chill in the refrigerator for at least 2 hours before serving.