INTERNATIONAL PLANT BASED RAWFOOD DISHES

 

Stuffed Vine Leaves with Mint Cashew Aioli. 3c cauliflower or parsnip + 1/2c olive oil + 1 clove garlic + 1/2c pine nuts + 3 t lemon zest + ½ t cinnamon + 2 T lemon juice + 1 t H salt + 5 Spring onions + 1 c sun-dried tomatoes, soaked for 2 + hours, then chopped into thin strips + 2 c tightly packed fresh mint, minced + ½ c raisins, roughly chopped. Pickled vine leaves.> FP Pulse the cauliflower/parsnip till rice-like consistency. Transfer to a large bowl. HSBL olive oil, garlic, pine nuts, lemon zest, cinnamon, lemon juice, sea salt and spring onions until creamy. Add this mixture to the rice and mix well. Add the sun-dried tomatoes, mint and raisins to the mixture and mix again. Now take one vine leaf at a time and place it stem-side up on a chopping board or sushi rolling mat if you prefer. Place between 1 and 2 T worth on the mixture on the leaf, depending on the size of the leaf. Roll up the leaf from the bottom first and tuck in the side bits after the first roll. It helps to brush olive oil on to the leaf at this point to help it stick. Once the sides are in, finish rolling upwards to make a neat little package.

Mint cashew Aioli + 1 c cashews + 1T lemon juice + 1/2t H salt + 1/2t agave + 1t lemon zest + 5 cloves of garlic + 1/2c water + 1/3c tightly packed mint. > FP all ingredients until creamy. Add the mint to the blender and pulse in so to leave mint visible in the Aioli. Serve with stuffed vine leaves.

Lemon garlic aioli: 1/4 c dry cashews + 2 cloves garlic + 1/8 t H salt + 1 lemon, juiced. FP cashews, garlic, salt in a coffee grinder until there are no remaining chunks add to bowl with the lemon juice, and whip with a fork.

Stuffed Grape Leaves, 2 w/ wild rice. Filling: 2 c wild rice, sprouted + 1/4 c Greek olives, pitted, minced + 1 T lemon juice, freshly squeezed + 1/4 c dill weed, fresh, minced + 1 T olive oil + 1 T flax oil + 1/2 c raisins, soaked to plump, minced + 1 t onion powder + 1/2 t coarse ground pepper + 1 tsp H salt + 1/2 t minced garlic + 1 t mustard seed powder + 1 8oz jar organic grape leaves. Place 2 c of wild rice and 6 c of filtered water into a 1/2 gallon glass jar. Place the sealed jar in the DH set at105 degrees for 24 to 48 hours or until the rice splits and blossoms. Once the rice has blossomed, place in large mixing bowl and add the remaining rice ingredients; set aside. Remove grape leaves from jar. Drain and discard the brine, then rinse the leaves in cold water and pat dry. Sauce. 1/2 c olive oil + 1/2 c orange juice, fresh squeezed + 1 T lemon juice, freshly squeezed + 1 t H salt + 1 T sweetener + 1/2 t minced garlic. Prepare the sauce. In a medium bowl combine all the sauce ingredients. Make sure the bowl is large enough to accommodate the dipping of the leaves. Once your sauce is complete, dip each leaf in the sauce so they are well coated. Place the leaves in a glass baking dish and set aside to marinate for 1/2 hour.

Falafal: 2 c roughly chopped carrots + 1 c dry sunflower seeds + 1/4 c flax seeds, ground (after grinding, equals 1/3 cup) + 1 c fresh parsley, well chopped + 3 T diced onion + 1 clove minced garlic + 1/4 t salt + 1/2 t cumin + 1/2 t curry + 1/2 c hulled sesame seeds (to be added after processing!) > FP 1^st only the carrots until nearly a paste. Next add in the sunflower seeds, flax seeds, garlic, and spices and process until well mixed. Finally, add the onion and parsley, making sure to scrape the sides as needed to mix everything together well. Move to a large bowl, and add the sesame seeds by hand.Roll 1 T at a time into falafel balls, then place directly onto the dehydrator sheets and dehydrate for 2-12 hours depending on how moist you prefer the inside to be. The longer you dehydrate, the more crisp the outside becomes.
Raw Tahini Pad Thai. Noodles: 1 small or medium zucchini + sprinkle salt + 1 large carrot. > Using a vegetable peeler / spiralizer, peel the zucchini over and over until it's almost all peeled into strips, as much as you can. Chop up any leftover zucchini that you cannot peel into strips or use in a soup. Sprinkle salt over this and set aside. The salt softens the zucchini. Repeat with the carrot but do not add salt. Sauce: 3 teaspoons raw tahini or almond butter + 1 teaspoon organic un-pasteurised apple cider vinegar + 1 small ½ cm piece ginger, chopped + 1 clove garlic, chopped + 1/4 teaspoon cayenne (or chili powder) + 1 teaspoon tamari + 1 teaspoon un-pasteurised dark miso + 1-3 teaspoons water (depends on preference for thickness) For sauce, add ingredients to blender (up to water). You may have to scrape down the sides of your container to assist with blending. Add water, as desired, until you reach a consistency that you desire. Wash and drip dry the mung bean or other sprouts. Squeeze the zucchini in your hands over a sink to drain the water. Place in bowl with carrots + handful broccoli, chopped very small > and toss. Pour sauce over these veggies. Garnish: with sprouts and 2 pinches cilantro or one T fresh chopped up leaves.

Suchi. > ¼ bell pepper (not green), julienned + 1/2 t fresh jalepeno, julienned + 1/2 avocado cut into thin strips/wedges + a few sprigs cilantro + 3 marinated sun-dried tomatoes cut into strips + 1 sheet nori (dried seaweed) + a bit of pickled ginger cut into small strips + 2 T tamari + rice vinegar (optional) > cut the nori with scissors into 1" wide strips and then cut them in half so you have a bunch of 1"x4" strips. Keep them dry until you're ready to use them. Place one (shiny side down) on a dry surface and place a piece of bell pepper then pile on the avocado, sun-dried tomato, pickled ginger, or what-have-you in the same fashion. Stick a small chunk of jalepeno in there somewhere. Place a small sprig of cilantro so that it may stick out once it's rolled up. Now just tightly roll it up away from you and seal it with a nama shoyu moistened finger and place on a platter seam down. After you use up all the nori, you might have some scraps left over which you can make into a good little side salad sprinkled with rice vinegar. Pour the nama shoyu into a small, shallow cup or bowl and you're all set. Note: buy sheets seaweed (nori - dried not roasted these are black roasted are greenish) spread on a clean flat plate + washed / dried sprouts + grated carrot + slices avocado + slices cucumber + thin lengths. Assemble roll then put grated carrot use quarter avocado then slice in half lie next to cucumber sprinkle with tamari and roll up can also add a lettuce leaf or two ! optional liberally sprinkle dulse flakes instead of the tamari. You can also add sprouts.

Hearty “stew”. 2 C tomatoes, peeled and roughly chopped + 1/4 C sun dried tomatoes + 1/2 small clove garlic + 1 T minced parsley + 6 large leaves fresh basil + 1 tsp sweetener + 1/8 tsp curry powder (or less) + light sprinkle cayenne + cumin to taste + 1/2 C okra, young pods, cut in + 1/2 inch slices + 1/2 C corn cut off whole kernel style + 2 T finely chopped Vidalia onion or other sweet onion + 6 celery stalks, with leaves, chopped fine+ sun dried tomatoes and 1 C chopped tomatoes > place ½ amound of tomatoes in the blender with the garlic, parsley, basil, agave, curry powder, cayenne, and cumin. Blend thoroughly and let set while preparing the rest of the ingredients. Mix the okra, corn, onion, and celery in a bowl. Put the rest of the tomatoes in the blender and pulse a few times so they will still be chunky. This is more like a than a “soup”. Pour over the prepared mixture in the bowl, mix. Serve in a pretty bowl with a garnish of parsley.

Tommie’s Salsa. Chop:Three medium tomatoes (peeled) + 1 small red sweet pepper + 1/2 jalapeno (or to taste) + 1/2 medium red sweet onion + 1 small garlic clove Handful cilantro. Sea salt to taste. > Mix together and serve with romaine leaves or as a soup. If you are into dehydrated “chips”, use as a dip for them.

Yam Pie. Crust: 1 cup walnuts 2 cups soaked almonds 10-15 dates 2T orange juice Process all nuts in a food processor or a Champion juicer with no plate on. Add dates and keep homogenizing for a while if using a food processor. If using a Champion , process the dates andmix with grinded nuts by hand. Add orange juice to homogenize even better. Spread into a pie pan (glass preferable) evenly to form a crust and immediately set aside in the freezer. Filling: 4 yams (medium to small size), peeled 1 avocado 1 cup of dates 3T honey 1t vanilla 1t cinnamon Cut the yams in pieces small enough to fit in a Champion juicer. Homogenize yams, avocado and dates in your Champion or Green Power juicer with the blank plate on. Add the rest of the ingredients. Fill in the pie pan evenly, and eat the excess. Top with fresh shredded coconut and slices of strawberries or other fruits. 3) In a blender, put 1 cup of soaked (drained) pecans, dates, 6 oz. filtered water and tiny pieces of vanilla bean and blend to a fine cream. Taste the cream, and if it is not sweet enough for your taste, add more dates. 4) Pour the cream over the fruit in the pie pan. Put the pie pan into the dehydrator and dehydrate at 95? F for 3 hours. 5) In a small bowl, blend the raw honey with just a little water and a dash of Nama Shoyu. Prepare the unsoaked pecans for the topping by tossing gently with the honeyed water to coat the pecans. 6) After 3 hours, take the pie out of the dehydrator and place one layer of the prepared pecans ontop of the pie. Place them artistically radiating towards the center of the pie. 7) Chill the pie at least one hour before serving. Serves 6-8.Keeps for a few days in the refrigerator very easy to prepare with a foodprocessor 250 gr. mixed nuts like brazil/cashew/pecan together with 250 gr. dates & apricots added cinnamon spice & mesquite powder (a mexican beanpod sweetner rich in calcium, magnesium, potassium, iron and zinc, and the amino acid lysine) for finishing touch: roll em in cacao powder/coconut/sesame seeds/dehulled hempseeds.