Reno and Miles
Having 2 kids is fun but it sure leaves no time for anything. Our house is a mess and we eat pasta and rice and beans all the time. I’m dying to come up with new recipes and have written all of my ideas down in my special recipe notebook. I did come up with a Seitan or Tempeh (your choice!) Carbonara recipe that I believe will knock your socks off. If shit doesn’t hit the fan today it’s what I’m making for dinner just so I can see if the recipe I wrote down will make sense to you all. I’m very excited to share it! I’m very excited to eat it again also. That’s how much I love this recipe.
Blueberry Pancakes with Field Roast Sausage
Once a week I’ve been trying to make us a nice breakfast. Usually on Sundays. This particular breakfast has been my favorite so far. My least favorite was the Chocolate Chip-Cinnamon Scones I made last weekend. I have know idea what they hell I did wrong but they came out WEIRD (i’m unfairly blaming the kids)! We still ate them though. I might have left them out all day and overnight on purpose just so I wouldn’t have to eat them again the next day. (sorry husband) :)
I hope you all have had/are still having a wonderful Holiday, whichever ones you do celebrate. Reno is off of school this week and asks every morning if she goes back to “school today”. When I say “no” she gets upset and I have to explain again and again why she’s off for 11 days. I hope she stays like this for all of her school career! I hated school and never wanted to be there so having her upset that there isn’t school is a dream!
Seitan Wrap w. Cashew Dill Sauce
Yeah this is the same picture from my last post. Sauces are hard to photograph on their own so I’m reusing this pic just to show you a use for the sauce. Makes sense?
I originally set out to make a Cashew Ranch sauce but came up short due to lack of herbs and spices that I didn’t have/couldn’t find…whatever. I still plan on making that Cashew Ranch one of these days but I was really happy with what I made and I basically put it on everything I made last week. From the seitan wrap above, burrito’s for lunch and some sauteed potatoes another day this stuff was delicious. I made it the same night I made the seitan wraps and the raw onion in it wasn’t subtle at all but I was fine with that. As the days went by that it sat in the fridge waiting for it’s next appearance in one of my meals the raw onion taste melded perfectly with the rest of the ingredients and it wasn’t so in your face. The sauce just kept getting better and better as the week went on. So I highly recommend making this and letting it sit in the fridge for a day or at least overnight before using.
makes 1 1/4 cups
1 cup raw cashews, soaked for at least one hour or overnight
1 clove garlic
2 tablespoons chopped onion
2 tablespoons fresh lemon juice
1/2 teaspoon dried dill
pinch of red pepper flake
1 tablespoon fresh parsley, lightly packed
1/2 cup water
salt and pepper to taste
Drain the cashews and pour them into your blender (I use a Vita Mix to get a true creamy texture, if not using a Vita Mix or other high powered blender you might need to add more water) along with with the garlic, onion, lemon juice, dill, red pepper flakes, parsley and water. Blend until smooth adding more water in necessary until you achieve a nice, slightly thick sauce. Season with salt and pepper to taste.
Pesto, Cherry Tomato and Raw Cashew Cheese Pizza
I was never a fan of “real” pizza aka tomato and cheese. The cheese was always so gross and stringy. Even with the advances in vegan cheeses like Daiya and the new and improved Teese I’m still not much of a fan. I like those brands of vegan cheese but not on my pizza! My favorite all time pizza is a new one for me. It consists of homemade Basil-Miso-Walnut Pesto, some homegrown still warm from the sun cherry tomatoes and a raw cashew cheese.
The process is very simple:
Roll out dough (I like the whole grain one from Whole Foods)
Spread pesto over pizza
Thrown on some halved cherry tomatoes
Pop into the oven…400 450 degrees…whatever you fancy.
When the crust is nice and brown and the tomatoes are nice and bubbly take the pizza out and drop on the raw cashew cheese in random places.
Its basically the best pizza ever. Peter and my Maa are hooked. Reno will just eat pieces with the tomatoes and cashew cheese taken off…she’s only 3 so what does she know..right? I insist that you all make this pizza. Your taste buds will thank you.
p.s. the cashew cheese is from Ani Phyo’s new book: Raw Food Essentials. I’ll be posting a full review of her new book in a few days!
Pecan-Date Truffles (raw)
There has been a few times recently that I needed to make a dessert or snack for a potluck or trip to a friends house. I was always delayed in figuring out what to make and before I knew it I had to leave for the event in less then a half an hour! One option when that happens is just to head to Whole Foods and pick something up. The other option, my favorite, is to make Raw Truffles. From start to finish they take maaaaaaaaybe 10 minutes and what’s even better than that is that I ALWAYS have the ingredients for them. The ones above are made by throwing a handful of raw pecans in a food processor and pulsing them until they are broken down a bit but not too much. I then add about the same amount of pitted medjool dates, a few dashes of cinnamon, a few tablespoons of raw cacao powder and a tablespoon or two of water or juice and blend away until all the ingredients are combined. If it’s not blending well or the ingredients keep getting stuck I just add more water or juice to help get it going again. Once everything is done I take a small cookie scoop and scoop up some of the dough into my hand and roll them into balls and place them into mini cupcake or candy liners that should be ready and waiting on a serving plate. Once all the truffle making is complete cover them with some plastic wrap and stick them in the fridge, taking them out 5 minutes before you are going to serve them. OR if you are anything like me lately just cover them while your running to your car hoping you won’t be too late for the vegan dessert potluck you just made these for!
Now if you have all the time in the world to make these and want to make them extra decadent you can dip them in chocolate and place them on a parchment lined baking sheet tray, stick them in the fridge to set the chocolate and then drop them into individual liners. YUM!
Cheezy Kale Chips
A few months ago I FINALLY purchased a Excalibur Dehydrator! I’ve been wanting one for years ever since I worked at a raw foods restaurant in NYC. I was missing all the treats I use to eat and make while I was there and saw that Excalibur was having a special sale so I quickly snapped one up. I purchased a black 9 tray model that also comes with a timer. Please choose one with a timer if you decide to buy one. Its so useful, especially if something is done “cooking” while I’m sleeping or out of the house, it can just turn itself off.
One of the first things I made was a recipe that my friend Donna gave me for Cheezy Kale Chips. It is a cashew and red bell pepper based sauce which is well blended and then massaged onto kale and dehydrated for hours and hours. The hours and hours and hours it takes to make these is well worth it. They are so crunchy and cheezy tasting. Peter has become a big fan of these chips so I have too make sure to make a few batches each time. Its really easy to gobble these up in one day. Reno has yet to want to try them although she did eat some sauteed kale for dinner the other night!
Kale from my garden
I made sure I grew a lot of kale in my garden this year so that I can make as many batch of kale chips that I wanted. I’ll most likely be making more today and again at the end of the week to take on vacation with us.
I’m going to have lots of Raw Vegan posts coming your way over the next few weeks to show you what I’ve been making as well as all the usual cooked food I make. :)