This is the summer of salads for me and I have been experimenting with the best way to enjoy eating my greens. I have been loving this particular salad so much that I have had it TWICE in one day. When you have this kind of meal it really helps if you’re prepared ahead of time and have everything in little containers, then just pull them out as you assemble. I usually do this kind of prep work on Sunday and it really makes things a lot easier and faster.
For the mushroom part, sometimes I buy a mixed packet of mushrooms (shiitake, oyster, button, and crimini) and do a quick pan fry (olive oil and gluten free soy sauce and other times I go full out shiitake. I cook the whole package and it makes three portions. Again, another thing to have done ahead of time to be able to throw in during assembly.
Mixed greens – 2 cups or more (However much you can handle in one sitting)
1/2 cup of broccoli florets
1/2 cup of cauliflower
1/2 cup of quinoa bean crumble or one square SEE RECIPE HERE
2 small carrots diced
2 stalks of celery
2″ of cucumber sliced with peel
2 – 3 tbsp diced white onion
2 tbsp minced garlic
1/3 pan fried mushrooms with a dash of gluten free soy sauce
A handful of cilantro chopped
A handful of parsley (I prefere curly) chopped
Olive oil and balsamic vinegar to taste
Toss everything to coat and there you have the most amazingly textured salad with protein. I pair the salad with 1/2 cup of cooked rice that includes a tsp of soy free Earth Balance and a pinch of salt. Plus, I share an avocado with Mat so I only eat half of one and I slice it so thin that I savour each bite and stretch it out. I honestly have been feeling very full with this meal and I would highly recommend making this salad to a) be healthy and b) not having a boring salad. All the veggies slow you down and force you to chew. By the time you eat this salad you’ll be so tired from eating and you’ll be full. Not the I’m hungry half an hour later kind, I mean full till dinner and not shaking from low blood sugar.
I saw this recipe from Kristina Sloggett, aka spabettie and I had to try this. I love the idea of making ‘chicken wings’ with chickpeas and quinoa, just amazing, plus it’s gluten free and that automatically makes it a winner in my book.
So, in the recipe Kristina says to peel the chickpeas. Peel chickpeas you say? Yes, that’s exactly what I did. You don’t have to, but what the heck, let’s do this. I’ve never peeled chickpeas before, so this was an interesting experience to say the least. Just when I thought I had them done, I noticed another, and another. The trick I found was to use a very large bowl, cover the chickpeas in water and then scrub them hard so the skins float to the top to skim. I spent at least 15 minutes doing this. I realize I am a bit neurotic, but really, this does take the cake.
Onto the food!
1 tsp chili powder
1 tsp chipotle
1 tsp cumin
1 tsp oregano
2 tsp garlic powder
Nature’s Path corn flakes
While I was adding in the celery and onion to the mix I put down the spatula and just went in with both hands kneading the mixture. It was weird to feel the texture as it really reminded me of making actual meat burgers.
I should have taken pictures of the final result after baking, but it they went straight into our bellies.
Totally a great recipe and worth making. Thanks Kristina!
Sometimes I find watching cooking shows, it seems the chef just throws things together. I figure, why can’t I do that with raw food? Here I’m using the week’s crust and cashew cheese, but I mixed in a bit of sweet basil. What a difference basil makes. I can’t say I was upset if I got some on my fingers, I was licking the spoon after I transfered the cheese out of the food processor.
How creamy is this? Who can miss regular cheese when you have such a lovely cruel free substitute? Totally worth trying for yourself.
This time I broke the buckwheat groat psyllium seed husk crust by hand into a rustic rectangle and I think this gives the pizza its own character. It’s not perfectly cut, nor is it too awkward a shape.
The toppings: tomato, pineapple, red pepper and sprigs of parsley.
Can’t beat this with a side salad or veggies.
The wonderful part about making a lot of one thing is you have the fun of dressing it up in different ways. Today’s pizzas has the same crust/cheese as yesterday’s. The toppings are: reconstituted shiitake mushrooms then soaked in gluten free soy sauce, spiralized carrots and corn. I know soy sauce is not raw, but I don’t have Nama shoyu. If you want to be completely raw, I would suggest you use that instead of soy sauce. The mushrooms really come alive after being soaked for 20 minutes in warm water.
To get the perfect circles, I used a cup sized measuring cup as a cookie cutter. I could never make such a perfect circle by hand. I cut out this shape before I put the base in to be dehydrated and popped them out when complete. I didn’t feel guilty at all after having a few of these. They’re healthy, filling and are lovely with a side salad.
This video inspired me to try this recipe (http://raw-pleasure.com.au/) and I wrote about it here. Tip: If you don’t like leeks, don’t use them because this recipe is overwhelmingly leek flavoured. If you do like leeks – enjoy!
Today’s pizza is a continuation crust of yesterday’s carrot/flax with a new spin on the cheese and topping.
1. The recipe for the crust can be found here.
2. The cheese is still the macadamia nut (which you do not have to soak), with added kale, and red pepper.
As you can see I went a little topping heavy with this one. I started with a base of massaged kale, then added spiralized carrots, corn, cauliflower, tiny bits of red pepper, and hollowed field cucumbers. I’m not a fan of seeds of the cucumber, and what’s the point; it will just make things soggy and rather messy.
The cucumber was different, but provided a nice crunch and it was almost like having a rather eclectic salad wrapped in a pita.
Image From Vegan Crunk
This week I decided to try a new crust that and I was happy to find a recipe from a local raw Chef named Pedja, who is the Head Raw Chef at a very lovely grocery store (Nature’s Emporium) in a town north of Toronto called Newmarket. I’ve had the pleasure of meeting this fine young man and he is quite warm, intelligent and worth a listen. I’ve written about the amazing pizza and sun burgers he’s produced for Nature’s Emporium in their raw food section, they are worth the drive. I hope he comes out with a cookbook, because I would LOVE to make the pizza he sells in the store. It’s full of flavour and impact.
Here’s the link to this recipe and the crust ingredients:
5 medium carrots
2 cups whole oats
1.5 cups flax seeds
2/3 cups water
I followed the instructions, but what I should have done was add: garlic (raw or powder), oregano, thyme, sage, marjoram, paprika, white pepper, chili and chipotle. That is what I would have done if I made this again. I would have used at least 1/2 tablespoon of each. I liked the texture, but the flavour was lacking in the dough.
This is my attempt at a ‘deep dish’ pizza, it was easy to make the indent of the crust as the dough is super easy to work with.
I am a cashew nut, but for this one I used macadamia nut (1/2 cup), a pinch of Himalayan pink salt, 2 tbsp Nutritional Yeast, 1 clove of minced garlic, 2 tbsp lemon juice.
I felt this was a tabouleh inspired by using parsley and red onion. I spiralized carrots because I love the colour/texture contrast. This format will satisfy the carb lover in you.
A simple three topping pizza that is a quick snack/meal for any occasion.
It’s Friday! First week of Vegan MoFo is done already. Amazing how fast the week has gone by. I found this video and I really like it a lot, very cool to find a recipe like this on Youtube. I hope you like it.
Mineraleyes’s recipe for Raw Pizza
1 c soaked drained raw sunflower seeds
1 c greens (I used spinach)
2 tbs parsley
sprinkle of salt
1 tsp onion powder
1 tsp garlic salt
season with your favorite Italian seasonings
Process sunflower seeds until most are broken. Add the greens and process until incorporated. Stir in remaining ingredients.
1 c sundried tomatoes
3 small (or one large tomato)
1/2 c bell peppers
1/4 c red onions
2 cloves of garlic
sprinkle of salt
1/2 tsp garlic salt
1 tsp of olive oil
juice from 1/2 a lemon
Add one rough chopped tomato and the sun-dried tomatoes to the food processor. Process until broken down and creamy. Add the remaining ingredients.
Like most women I’ve tried my share of health and beauty products. I used to have three shampoos open at once with multiple face washes on my bathroom sink counter. Getting older I find I am more selective and really take the time to refine my tastes. Things really change from 18 to 33 and I’m actually glad. One thing I have been looking for is a satisfying soap. I currently use olive oil based soaps, but they don’t give me the satisfaction I hope for. Like the dork I am, I took Latin in high school, I learnt about the ancient Roman ladies bathing themselves in olive oil and I wondered why my soap wasn’t delivering, something was missing.
This week my question was answered – Shiva’s Delight. The lovely Casey was kind enough to send me her hand made goodies. When I asked her about her products she said, “I take great care when I design my recipes and I try to make them very different than what is already out there. I also spare no expense with ingredients and I use very rich nourishing oils. I find to many companies opt for cheaper base oils that do not do much other than create “filler'” for their product! I research each oil and how it will benefit the skin and the other ingredients in the product!” That kind of craftsmanship is lacking in today’s market and I really appreciate and notice the difference. For what the products are made of, the pricing is incredibly reasonable and everything is made in Ontario! I would have assumed these kind of specialty items would come from somewhere else, but no, locally hand made in Kingston Ontario.
I have to admit, I did squeal when I opened the box. Here are the lovely items she sent:
The Lemon Poppyseed soap is an excellent exfoliate! Do make sure that you don’t press too hard or you will scrape your skin a the poppy seeds are hard. The soap smells divine and I really love the combination, like a muffin, but in soap form.