JUST like the real thing! I got the inspiration for this fromThe Rawtarian's Raw Ranch Dressing Recipe, but I made it my own because I prefer my ranch a little bit thicker, peppery and less "tart"/sour (or more sweet, whatever). So here is my version, which I hope you will like:
300 ml (1 1/4 cup) Cashews
180 ml (About 3/4 Cup) Water
2 1/2-3 Tbsp Lemon Juice
40 ml (1/6 Cup) Unfiltered Apple Cider Vinegar
80 ml (1/3 Cup) EVOO
3 Tbsp Agave nectar
3 Large Cloves Garlic
3 Tsp Onion Granules
1 Tsp Dill
1 Tsp Fleur De Sel
1/2 Tsp Black Pepperhh
Throw it all in the blender & mix on high speed. Add a little more water if you want it to be more of a salad dressing and less of a dip. Keep in the fridge in old syrup containers or hummous tubs (ect)-tastes fantastic with fresh veggies...cherry tomatoes & carrots...mmmm
Showing posts with label black pepper. Show all posts
Showing posts with label black pepper. Show all posts
Thursday, 10 November 2011
Sunday, 6 November 2011
Hot & Earthy Carrot Basil Soup
I make a lot of soups, the majority of which I do not post the recipe to (sorry) because they are just spur of the moment things I do not bother to measure out. I love raw soups because they are so cheap, easy, delicious, healthy, and did I mention easy? I like that. A lot. I think this is one is tied with my Creamy Spiced Corn Chowder for my favourite soup recipe.
Hot & Earthy Carrot Basil Soup:
4 Organic Carrots
1 Stick of Celery
4 Sun Dried Tomatoes
Large Handful of Fresh Basil
A Few sprigs of Fresh Parsley
360 ml (1 1/2 cups) Warm Water
2 Tbsp Sunflower Oil
2-3 Tbsp Basic Cashew Cheeze, optional
1 tsp Black Pepper
A few grinds of Mustard Seed, optional
A pinch of Fleur De Sel, optional
Blend all ingredients together in a blender. Garnish with nutritional yeast if you like (as I did). Mmmm! Serves 2.
4 Organic Carrots
1 Stick of Celery
4 Sun Dried Tomatoes
Large Handful of Fresh Basil
A Few sprigs of Fresh Parsley
360 ml (1 1/2 cups) Warm Water
2 Tbsp Sunflower Oil
2-3 Tbsp Basic Cashew Cheeze, optional
1 tsp Black Pepper
A few grinds of Mustard Seed, optional
A pinch of Fleur De Sel, optional
Blend all ingredients together in a blender. Garnish with nutritional yeast if you like (as I did). Mmmm! Serves 2.
Tuesday, 1 November 2011
All-purpouse Ground "Feef"
Admission; MY guilty pleasure, the thing keeping me from going vegan for a time was ground beef. I love love love the taste. I've been missing it for a long time. So I had to recreate it. I think I've done a pretty decent job, because this really hits the spot.
Raw Feef (Fake Ground Beef):
3 Organic Carrots
480 ml/2 cups Walnut halves/chopped Walnuts
24 Sundried tomatoes
2 Tablespoons Olive Oil
2 Tbsp Sesame Seeds
3 Cloves Garlic (remove the green bits in the middle if raw garlic tends to give you indigestion)
1 tsp Ground Black Pepper
1/3 tsp Fleur De Sel
1/4 tsp Cayenne Pepper
Pinch of ground mustardseed (optional)
Pinch of basil (optional)
Pulse, stir, pulse stir ect until you have a gritty, paste-y texture. You can make meatballs(as I have done in the photo above by scooping with a tablespoon!), form burgers (which are great on a bun of greens with mustard), use as taco meat, ect. Pile on some Basic Cashew Cheeze to a meatball and this is out of this world. Yum!
Raw Feef (Fake Ground Beef):
3 Organic Carrots
480 ml/2 cups Walnut halves/chopped Walnuts
24 Sundried tomatoes
2 Tablespoons Olive Oil
2 Tbsp Sesame Seeds
3 Cloves Garlic (remove the green bits in the middle if raw garlic tends to give you indigestion)
1 tsp Ground Black Pepper
1/3 tsp Fleur De Sel
1/4 tsp Cayenne Pepper
Pinch of ground mustardseed (optional)
Pinch of basil (optional)
Wednesday, 26 October 2011
Butternut Soup and...Nutterbutt Ice Cream!
Creamy Winter Squash Soup:
About 240 ml/1 cup Butternut Squash, peeled and chopped
1 Small carrot
1/2 to one whole small leek leaf, depending how you want it to taste
1/2 tsp Cinnamon
1 tbsp ground Black Pepper
2 tbsp Sunflower oil
2 tbsp Basic Cashew Cheeze
1 Tbsp Pine Nuts
1 Clove Garlic
1 tsp Fleur de Sel (which you can read about here, it is so good and loaded with minerals-I highly reccomend ditching your white salt and opting for this instead!)
240 ml/1 cup warm Water
Dash of Allspice, optional.
...You know the drill...toss it in the blender and mix on high speed until creamy and smooth. Serves 2.
Carob Nut Ice Cream
The bottom (round plump part) half of a Winter/Butternut Squash, peeled, seeded and chopped (I left about half of the mulch/pulp inside, but not the seeds.)
1 large handful of dried, pitted/stoned Dates
2 handfuls of nuts (I used 1 ea of Walnuts and a "Mixed Nuts" blend that contained Almonds, Peanuts and Walnuts)
3 Tbsp Maple Syrup
3 1/2 tsp Raw Carob Powder
1/3 tsp Allspice (I know, I use this stuff in everything...but it's so damn good!)
1 Tbsp Rice, Almond, Coconut or Breastmilk (for this particular batch I used Provamel's Rice Milk, which is one of the nicer milks I think)
It is important to note that this is not one of my easier recipes, so, I apologise in advance (but HEY, give me some credit, most of my things are pretty cheap and easy). This might not be the case however if you have a really good food processor, but if you are like me and are working with a cheap blender, be prepared to put in a bit of elbow grease.
Now. Chop up that squash into small pieces because otherwise you will do what I did and be stuck blending the darn thing a bit longer than you will like to. I put in very large pieces and was blending for ages. Toss the squash in with the liquid ingredients and pulse, stir, pulse, stir until you've got it into a chunky mush. Now add the dates and nuts and continue doing that pulse and stir thing until you have a consistency you are happy with, it should be like runny home-made ice cream with small chunks (I like chunks in my ice cream, don't you?) now add the powdered ingredients, pulse and stir a couple more times, and you can put this into a couple of plastic tubs and freeze it. I used two large hummous pots and managed to fill them to the brink, so in other words this will easily serve 4, or could just as easily serve only 2 if you keep it on hand in your freezer for those occasions, you know, when a friend needs you to come over pronto with a tub of ice cream...keep this on hand for just such occasions. What a favour you'll be doing them, bringing something so delicious AND giving their body to a raw treat... :) This has a very carob-y, nutty, ice-cream esque taste and consistancy and is just. YUM.
About 240 ml/1 cup Butternut Squash, peeled and chopped
1 Small carrot
1/2 to one whole small leek leaf, depending how you want it to taste
1/2 tsp Cinnamon
1 tbsp ground Black Pepper
2 tbsp Sunflower oil
2 tbsp Basic Cashew Cheeze
1 Tbsp Pine Nuts
1 Clove Garlic
1 tsp Fleur de Sel (which you can read about here, it is so good and loaded with minerals-I highly reccomend ditching your white salt and opting for this instead!)
240 ml/1 cup warm Water
Dash of Allspice, optional.
...You know the drill...toss it in the blender and mix on high speed until creamy and smooth. Serves 2.
Carob Nut Ice Cream
The bottom (round plump part) half of a Winter/Butternut Squash, peeled, seeded and chopped (I left about half of the mulch/pulp inside, but not the seeds.)
1 large handful of dried, pitted/stoned Dates
2 handfuls of nuts (I used 1 ea of Walnuts and a "Mixed Nuts" blend that contained Almonds, Peanuts and Walnuts)
3 Tbsp Maple Syrup
3 1/2 tsp Raw Carob Powder
1/3 tsp Allspice (I know, I use this stuff in everything...but it's so damn good!)
1 Tbsp Rice, Almond, Coconut or Breastmilk (for this particular batch I used Provamel's Rice Milk, which is one of the nicer milks I think)
It is important to note that this is not one of my easier recipes, so, I apologise in advance (but HEY, give me some credit, most of my things are pretty cheap and easy). This might not be the case however if you have a really good food processor, but if you are like me and are working with a cheap blender, be prepared to put in a bit of elbow grease.
Now. Chop up that squash into small pieces because otherwise you will do what I did and be stuck blending the darn thing a bit longer than you will like to. I put in very large pieces and was blending for ages. Toss the squash in with the liquid ingredients and pulse, stir, pulse, stir until you've got it into a chunky mush. Now add the dates and nuts and continue doing that pulse and stir thing until you have a consistency you are happy with, it should be like runny home-made ice cream with small chunks (I like chunks in my ice cream, don't you?) now add the powdered ingredients, pulse and stir a couple more times, and you can put this into a couple of plastic tubs and freeze it. I used two large hummous pots and managed to fill them to the brink, so in other words this will easily serve 4, or could just as easily serve only 2 if you keep it on hand in your freezer for those occasions, you know, when a friend needs you to come over pronto with a tub of ice cream...keep this on hand for just such occasions. What a favour you'll be doing them, bringing something so delicious AND giving their body to a raw treat... :) This has a very carob-y, nutty, ice-cream esque taste and consistancy and is just. YUM.
Sunday, 23 October 2011
Mambo Italiano!
This meal is a beauty (and very heart-healthy with all the tomatoey goodness :)) it is not entirely raw, but mostly so and is jam packed with Italian inspired flavours.
For a starter, we have:
Stuffed Tomatoes with Pine Nut Pesto
2 large Aromatic Tomatoes
1 large Greens leaf (I don't know what kind of "greens" these are...at the store it just says "Cornish Greens" :/ The leaves are however HUGE, very long and dark green and they come in a big bulb somewhat like cabbage does, I hope that helps some...they are similar to spinach so spinach could easily be substituted if you cannot find something like this! )
Pine Nut Pesto, which I will detail below.
Gently cut off only the very tops of the tomatoes. Cut them in half and scoop out the innards. Chop and dice your greens and divide them into quarters. If you desire, you may gently cook the tomatoes open-face down on a skillet-but be careful not to cook them too much because A. the nutrient content will be drastically altered with cooking which is why we eat raw to begin with and B. they will fall apart when you try to "stuff" them. Now, simply stuff the greens inside and garnish with as much pine-nut pesto as you like. Serves 1-4, depending on how much you want to eat ;)
Pine Nut Pesto
3 Handfuls of Pine Nuts
2-3 tablespoons Olive Oil (I used the nice flavoured oo from the sun dried tomato jar, but EVOO will substitute fine.)
1 clove Raw Garlic
A few sprigs of fresh Basil
A few grinds of black pepper
Add all ingredients to a blender or food processor. Pulse, stir, and repeat a few times, noting that it will be chunky.
Pasta
Whole-wheat spaghetti
Sauce of your choice (I used Napolina's Tomato & Basil, I know...lazy!)
Pine Nut Pesto
Cook, top with sauce and pesto, enjoy!
For a starter, we have:
Stuffed Tomatoes with Pine Nut Pesto
2 large Aromatic Tomatoes
1 large Greens leaf (I don't know what kind of "greens" these are...at the store it just says "Cornish Greens" :/ The leaves are however HUGE, very long and dark green and they come in a big bulb somewhat like cabbage does, I hope that helps some...they are similar to spinach so spinach could easily be substituted if you cannot find something like this! )
Pine Nut Pesto, which I will detail below.
Gently cut off only the very tops of the tomatoes. Cut them in half and scoop out the innards. Chop and dice your greens and divide them into quarters. If you desire, you may gently cook the tomatoes open-face down on a skillet-but be careful not to cook them too much because A. the nutrient content will be drastically altered with cooking which is why we eat raw to begin with and B. they will fall apart when you try to "stuff" them. Now, simply stuff the greens inside and garnish with as much pine-nut pesto as you like. Serves 1-4, depending on how much you want to eat ;)
Pine Nut Pesto
3 Handfuls of Pine Nuts
2-3 tablespoons Olive Oil (I used the nice flavoured oo from the sun dried tomato jar, but EVOO will substitute fine.)
1 clove Raw Garlic
A few sprigs of fresh Basil
A few grinds of black pepper
Add all ingredients to a blender or food processor. Pulse, stir, and repeat a few times, noting that it will be chunky.
Pasta
Whole-wheat spaghetti
Sauce of your choice (I used Napolina's Tomato & Basil, I know...lazy!)
Pine Nut Pesto
Cook, top with sauce and pesto, enjoy!
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