Category Archives: raw

Eggless Egg Salad

I decided to test out a recipe from Melomeals - Eggless Egg Salad! Yes, strange to have the main ingredient be substituted, but I figured this would be good. Oddly enough, I never really liked egg salad, I found the consistency to be gross. Thankfully this vegan version is very different and there’s none of that a) cruelty and b) rubbery strange stinky weird mouth feel. Yes, mouth feel is a legit term, for real.

I just happen to have tomato raw bread around. No seriously, I do, I am addicted to making it. My poor food styling attempt is mediocre at best, but I tried to make the cucumbers slices look interesting. Oh well. With this recipe the food processor is your friend. I didn’t even bother chopping anything I just blended it up. I don’t think I’m ever going to grate another carrot. Why should I when the machine can do it easier and faster. Heck, it slices, it dices and makes a dang fine tool in the kitchen.

1-20130620_181439

If you have a version of eggless egg salad, I’d love to try it, the summer is here and it’s a perfect dish to bring to a party!

Happy eating!

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Whole Life Expo 2012

We went to the Whole Life Expo and I think this year it was better than last. The show is divided into three sections: 1) Food, 2) Health related products and 3) Health related services. As foodies we tend to stick to the food section and were happy to see a bunch of familiar faces.

This picture makes the show look calm, but let you tell you when people have their back packs on and aren’t paying attention this get crowded FAST.

First, we stopped at Upaya Natural’s booth – they had a wide selection of raw, vegan, organic foods and appliances. I took pictures, but I realized after we left they were blurry. I’d go so far as to say they have the most selection of any raw/vegan store, they will most likely have anything you can think of and they are always adding more products to their mix. We bought our Blendtec and Excalibur dehydrator and Omega Juicer through them – oh, and our spiralizer as well. They are more than equipment, they have every raw/vegan food item you can imagine from: dehydrated mulberries, to enema bags, to Earthings grounding shoes and more.

Giddy YoYo is a company out of Orangeville, Ontario and they make raw chocolate amongst other things. They recently change their packaging and increased the size of their chocolate while maintaining the same price. That is pretty impressive. You don’t hear of a company giving you more of a product and not charging you for it. We are addicted to the mint raw chocolate. I cherish it and eat it one square at a time. Too good. I asked Mark, one of the owners, about the shelf life of the chocolate and if it’s okay not to seal it once opened. He mentioned it was fine, oxidation does not occur, but chocolate can age like a fine wine. Mind you raw chocolate from 1960 wouldn’t be suitable to eat, but month old chocolate is okay.

Cruda Cafe was very busy with their raw tacos and desserts. These were the same tacos I reviewed at the CNE this summer. Cannot say enough good things about how good the tacos were then, we had already eaten before we came, but that really shouldn’t have stopped me now that I think about it. Ah well. If we’re in St. Lawrence market on a weekend I’m sure we’ll venture to the basement level to find the storefront of Cruda Cafe.

Rawfoodz is an organic raw vegan salad dressing company and they recently started making a raw chocolate spread that’s not on their website. I tried it during the Raw Food festival. What is on their site is their new Butter style spread both in original and garlic. That I can totally get behind – freaking tasty. I’ve tried the dressings and the spread and each are pretty darn good. I have a preference to Italian Idol, but don’t let that discourage you from trying others. They’re creamy and intensely flavourful, it’s hard to believe the dressings are raw. The dressings are great on kelp noodles, raw coleslaw, veggie dip just to name a few uses.

A new face on the raw vegan scene is Rawlly Delicious. They are operated by a husband/wife team Natalie and Derek Neal based in Caledon, Ontario. On my high raw days I have resorted to carrying nuts and seeds with me to snack on. Sure that does the trick, but why not have a fulfilling treat that provides 5g of protein per serving. Rawlly Delicious has five flavours of Energy Ball: Hulk Energy, Nuts About Hazel, Almond Crunch, The “Seed” and Coconut Bliss. They have since added one NEW product: Chaga-Maca Brawnie.

Chaga-Maca Brawnie

What I love about these Energy Balls a) they all taste amazing, yes I have stuffed my face with them and b) they’re sprouted/raw/organic. I asked Natalie how long does it take to make each Energy ball batch and her answer – four days in total. That’s commitment. I like the idea of having a product that I can eat on the go and not feel guilty about. In fact, I feel pretty darn good after eating them just because they are easier to digest. Rawlly Delicious has an auto-ship program so you can opt to have a customized order shipped to you so you never run out. I can see this being very helpful in keeping up with my new addiction.

This is the six pack of all of the Energy Ball products. At the show the price was $20. I’m not sure if this is going to be sold on their website, but hopefully it will. 

What kind of Air Eater post would this be without the Nutritional Value information? (Click to enlarge) The Chaga-Maca Brawnie info is missing as it’s still being finalized. Here is a link to their Facebook, Twitter and Youtube account. Amazing that this little company has already been featured on CTV.

Overall, I am very glad we went to the Whole Life show, it was worth the parking and crowds to get the great deals we did. I felt hilarious walking around with so many raw food items, but I refuse to feel guilty about healthy pleasures.

Happy eating!

 

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Vegan MoFo: Week 4 – Creamy Cashew Spinach cheese rustic pizzza

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.

cashew cilantro red pepper cheese

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.

 

Happy eating!

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Vegan MoFo: Week 4 – Mini Mushroom Pizzas

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.

mini phyllium husk buckwheat groats marinated shiitake mushroom pizza

mini phyllium husk buckwheat groats marinated shiitake mushroom pizza 3

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.

 

Happy eating!

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Vegan MoFo: Week 4 – Raw Pizza with Walnut meatballs

I saw a recipe for how to make walnut meatballs and I HAD to try it. Here’s the link to the recipe that I used. I omitted the green onion part, I’m not partial to them unless it’s in a specific manner, so I figured it wouldn’t be a bad thing to not add them. Food is, after all, about your own individual taste. The meatballs turned out to be the most darling little things. I dehydrated them for a few hours to get them a bit harder and it really gave them a great mouth feel.

 

walnut meatballs, air eater, vegan, gluten free, raw, Lidia Le François

The crust is a combination of phyllium husk, buckwheat groats, irish moss and a few other things. You can see a previous post where I made this crust and the recipe I followed here. You can thank Hannah Mendenhall for the recipe.

The cheese is soaked cashews, with nutritional yeast, lemon juice, garlic, parsley, kale, spinach and a tiny bit of salt. The toppings: carrots, red pepper, kale, and walnut meatballs.

phyllium buckwheat groat cashew cilantro cheese with walnut meatballs close up

 

phyllium buckwheat groat cashew cilantro cheese with walnut meatballs

It does taste as good as it looks. I highly suggest trying this walnut meatball recipe, it will completely surprise you and impress guests.

Happy eating!

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Vegan MoFo: Week 2 – Raw Pizza Video

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!

Happy eating!

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Vegan MoFo: Week 2 – Kale, Cucumber, Cauliflower Raw Pizza

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.

Kale, Cucumber, Cauliflower, raw pizza, Lidia Le François, Air Eater

2. The cheese is still the macadamia nut (which you do not have to soak), with added kale, and red pepper.

Kale, Cucumber, Cauliflower, raw pizza, Lidia Le François, Air Eater

3. Toppings:

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.

Kale, Cucumber, Cauliflower, raw pizza, Lidia Le François, Air Eater

The cucumber was different, but provided a nice crunch and it was almost like having a rather eclectic salad wrapped in a pita.

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Vegan MoFo: Week 2 – Wordless Wednesday Raw Pizza

Image From Vegan Crunk

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Vegan MoFo: Week 2 – 3 Topping Raw Deep Dish Pizza

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:

1. Crust
5 medium carrots
2  cups whole oats
1.5 cups flax seeds
2/3 cups water

Chef Pedja Raw Pizza recipe Air Eater Lidia Le François

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.

2. Cheese:
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.

Chef Pedja Raw Pizza recipe Air Eater Lidia Le François

3. Toppings:
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.

Chef Pedja Raw Pizza recipe Air Eater Lidia Le François

A simple three topping pizza that is a quick snack/meal for any occasion.

Happy eating!

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Vegan MoFo: Vegan Pizza Day 5 Raw Pizza Video

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

RECIPE’S HERE

Pizza Crust
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.

Sauce
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
italian seasonings
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.

Happy eating!

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