Testing, and Pixiepine returns to the land of raw!
Posted Jun 22 2009 12:32pm
What a big weekend of cooking! I had some free time this weekend and spent most of it in the kitchen. It is so crazily hot here already that indoor activities seem to be the best plan. I was so weary and wilted when I ran out to do errands that it was tiring to smile at people! Ack! I fought the urge to guzzle soda and iced coffee, and spent time making some healthy refreshing food!
I am working on testing recipes for Jae Steele's new cookbook, but as testing goes, no blogging on that! Suffice it to say I was cranking out some healthy and delicious stuff all weekend, which we enjoyed at a little impromptu dinner party last night.
Other than my testers, I made a few delicious raw dishes to ease up my summer exhaustion. First was a raw faux tuna salad. I found the recipe on the Raw Freedom Community site. I have made it before, and it is sooo good. The man likes it on crackers, and I like it in scoops on top of a salad. It is great in hollowed out tomatoes too.
Oh My this is a Tuna! (with my adjustments)
1 Cup Sunflower Seeds (soaked)
1 Cup Raw Walnuts (soaked)
1/8 Cup fresh squeezed Lemon juice 1/2 Tsp. Garlic (minced)
1 Tsp. seasoning ( The recipe calls for Herbamare, which I don't have. I used a fun New Orleans mix called Kitchen Witch- you could play with seasoning mixes to change the taste )
1 t dried dill weed
1/4 Cup Onion (chopped)
1/4 Cup chopped Celery
1/8 Cup Parsley (chopped)
Stir until mixed!
I also made a DELICIOUS raw marinara on top of kelp noodles. Kelp noodles were really odd to me at first, but I read a tip to let them soak in a little lemon juice and water, which takes away the crunch. This trick has totally changed kelp noodles for me! This marinara was so good, and I also love kelp noodles in raw pad thai or with an avocado pesto mixed in. This recipe was also a fun opportunity to get to use herbs I am growing. I gathered parsley and basil from my container garden, and the taste was amazing.
1 1/4 pounds tomatoes, diced 2 dry-packed or oil-packed sun-dried tomato halves 1/2 cup basil leaves 1/4 cup extra-virgin olive oil 1 tablespoon fresh lemon juice 1 soft Medjool date, pitted and minced 1 small garlic clove 1 teaspoon thyme leaves 1 teaspoon coarsely chopped flat-leaf parsley Kosher salt and freshly ground pepper
Lastly, I made a great pesto from How It All Vegan. I used fresh basil from my yard, but forgot to take pictures. I heart pesto!!! I'm thinking a big veggie and pesto sandwich on sprouted grain bread sounds terrific for lunch!!