Recipes

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(from The Little Book of Raw Soups by Nomi Shannon, Free with purchase from the author of The Raw Gourmet book)

In a blender blend parsnip and liquid until smooth. Add remaining ingredients, blend until smooth.

A delightful light dressing that only takes a few minutes to make. Its simplicity invites variation. Try adding 1 teaspoon chopped ginger and 1-2 teaspoons tamari. Or, add 2 teaspoons poppy seeds and 1/4 teaspoon Chinese 5 spice powder.

In bowl, add orange juice gradually to tahini, stirring after each addition. Add salt. Dressing tastes fine as is, or add spices to taste.

Yields approximately 1/2 cup

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This is a highly flavored and impressive dish. If you enjoy this, try the same method with Asian sauce and experiment with different vegetables. This dish will keep for 4-5 days in the refrigerator.

Place vegetables in bowl. Sprinkle the sea salt, caraway seeds and Liquid amino’s evenly over vegetables. With your hands, knead and toss the salad, crushing the vegetables in your hands for 5-6 minutes.

Serves 4-6

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Soak sunflower seeds 8-12 hours, drain, allow to sprout for 3-4 hours (leave out on counter) then thoroughly rinse and drain removing as many of the thin inner husks that float to the top as possible. In a food processor, process the sunflower seeds, lemon juice, scallions, tahini, liquid amino’s, onion, parsley, garlic and cayenne until the mixture is a smooth paste.

When thoroughly blended taste and adjust the seasoning. The pâté will develop a stronger garlic taste in a few hours.

Yields a large mixing bowl of pâté. (approximately 8 cups)

(this recipe is on page 116 of my book, it is the family size recipe, doubled)

In a blender, blend all ingredients until fairly smooth. Add half of this dressing to the pâté, then more as necessary for taste and texture, you can adjust texture with addtional pâté as well. This will be a soft pâté, like hummous or onion dip, use it to fill veggies, like half a pepper, or top off a salad with it.

Other yummy items you can add to this pâté to bring out the Asian flavor in it are: chopped cilantro, minced celery, chopped snow peas, finely minced carrot or red pepper, chopped leeks and or chopped shallots.

This attractive dish resembles salmon casserole. But we know it’s not! Adding more kelp, dulse or any other sea veggies that you have on hand will increase the seafood flavor. For fun, press into a mold and unmold onto a platter, surrounded with kale and parsley, topped with almonds or olives. This dish is elegant served with warmed Mushroom Gravy. For a luncheon or brunch this recipe is lovely served in a scooped out tomato.

Soak almonds 8-12 hours, drain, rinse and drain again. Put the almonds,carrots and onions through the heavy-duty juicer, using the blank screen. Place mixture in a large bowl, add celery, parsley, shallots, lemon juice, kelp, dulse, liquid amino’s or sea salt and stir thoroughly.Shape into a mold or place in a pie crust. Or shape free hand like a fish. Keeps several days, covered, in the refrigerator.

Serves 4-6.

If making this marinara sauce to use on zucchini ‘pasta’ that has been tossed in pesto sauce, this will make more than enough for 8 people as an entrée, and 16 people as a side dish.

For lasagna, a blender full of marinara should be just enough for one large lasagna, but have enough ingredients on hand to make a bit more sauce if you need to.

Cut up and blend the tomatoes in a blender. You should have approximately 3 cups of pureed tomato. Drain the sun dried tomatoes (save the liquid to thin the sauce later if you need to) and add enough of them to the tomato puree until the mixture is quite thick. Add the following to your liking: garlic, onion, a little olive oil, parsley, fresh basil, sea salt, oregano. (Add any other ingredients that you like in a tomato or marinara sauce, cut up olives would be nice.)

This recipe is best made one day in advance. This works well with a pan that measures 9.5″ X 13″ X 2″-(3 quarts) {metric measure: 240 X 345 X 50mm (3 litres)} which will serve 8-10 but pan size is not important- use any size pan you have, this is just a guideline.

Thinly slice the zucchini the long way. This can be done by hand or witha mandolin. Marinate for 1-2 hours in a mixture of olive oil, water and lemon juice. You will need enough slices to completely cover the bottom of the pan two times. (you can marinate longer if you want)

Place a double layer of cheesecloth in the pan, with at least 6 inches of cheesecloth hanging out on all sides.

Assemble the lasagne

Pat dry the marinated zucchini slices. Fit closely together enough slices to completely cover the bottom of the pan-Don’t forget to lay the cheesecloth down first, it is important.

Pour over a small amount of the marinara sauce and spread over the zucchinis (see recipe for Marinara below)

Spread out a layer of mushrooms, (use 1/2 the mushrooms)

Spread a thin layer of pâté over the mushrooms (use 1/2 the pâté) (it’s ok to leave it in evenly spaced blobs it is difficult to spread)

Evenly place half of the chopped spinach over the pâté and press firmly into place

The vegetables and pâté will have given off a great deal of liquid overnight in the refrigerator. Using the ends of the cheesecloth, carefully lift out the lasagne (it may take 2 people). Drain the lasagne for a few moments (hold it up and allow to drip or run your hand over the bottom)-then either place it in a new pan or have someone quickly pour off the liquid and dry the pan and put the lasagne back in.

Slice and Serve.

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This recipe is very satisfying, it lasts a few days in the refrigerator and no one can tell its base is avocado! The grated zest adds a nice gourmet touch, you can’t really taste the cayenne, you’re not supposed to; it just adds another layer of taste. The salt, cayenne, cacao nibs and even the vanilla are there to lend complexity and richness of flavor to the recipe, it’s what takes plain chocolate pudding and elevates it to Pots de Crème Au Chocolate! Serve plain or top with a dollop of Cashew Crème.

In a blender, blend well. Put in ramekins and refrigerate. Tastes even better the day after you make it.

Variation: This recipe tastes wonderful without the chocolate in it as well, it tastes like vanilla pudding! But it’s a very GREEN vanilla pudding.

Note: I grated the zest the night before I used it and I left it out for the night to dry in the air. It was perfect the next day. If you are crazy for the taste of orange zest you could use more than 1 teaspoon as this was fairly subtle- you could taste it, but it wasn’t overwhelming. It was 1 teaspoon when fresh, when dry the volume is reduced.

Note: When you put the pudding in each ramekin, smooth the top with a spatula and clean around the edge with a paper towel so your presentation is pristine.

This is a delicate crust that is good for soft fillings or frozen pies because it doesn’t overwhelm the subtle taste or texture of the filling. Because the fillings are very rich, this crust is designed to fit a round 1 layer cake pan, or a shallow pie tin.

Soak almonds 8-12 hours, drain, rinse then drain again. Put nuts briefly (30 minutes) in the sun or dehydrator (30-60 minutes) to dry off, or dry them off with a towel. In food processor, process almonds until uniformly very fine. Gradually add the maple syrup, only enough until the almond meal holds together. Sprinkle and then gently press the crust into the bottom and sides of pie plate. Don’t worry about getting the crust all the way up the sides.

Note: This is a very thin crust. If you want a thicker crust, increase the amounts in the recipe.

A soft, cool and smooth dessert. For a strong citrus flavor, add one whole peeled lemon or lime to the blender, along with the lemon or lime juice called for in the recipe. This will result in a tart citrus-y dessert, much like lemon or lime pie. Before adding the dates, taste the mango mixture, you may not want to add too many if the mangoes are already

In a blender, place mango pieces and blend until smooth. Add lime juice, zest and dates and process until smooth. Be patient. Mango is a very fibrous fruit and you want to achieve smooth, pudding-like results.

In a parfait or wine glass, layer the crust mixture and the mango lime mixture. Start with some crust mixture in the bottom of the glass, then mango mixture, a bit of crust mixture and so on, ending with crust mixture on top.

Yield: 4 glasses of parfait.

Variation: substitute papaya or persimmon
Variation: Add another layer, made up of thinly sliced Kiwi fruit or strawberries.

(This recipe calls for both a juicer with blank screen and a food processor)

This yummy recipe yields 8 cups, or 10-16 servings, one small piece goes a long way! Can be made one or two days in advance and kept refrigerated. The malleable consistency of this carrot cake will allow you to make it into any shape. Make a traditional looking 2 layer round cake with frosting between layers, or get creative and shape it into the form or a Christmas tree or star, on a large platter.

Food processor: combine pecans and pine nuts. Process until uniformly fine. Add coconut, pulse until mixed in. Add spices, pulse until mixed, set aside.

Juicer: (use blank) alternate putting carrot pulp, raisins, apricots and dates through. Knead until mixture is evenly combined. Add in nut mixture a little at a time, kneading it in.

Line 2 round cake pans with saran wrap (you may have to oil the pans first).

Put mixture in pans, pack in. Refrigerate until ready to frost.

HAVE ATTRACTIVE PLATE AVAILABLE

Lemon Gelato

From Raw Food Celebrations by Shannon and Duruz

A fun way to serve this recipe is in lemon cups. Save the lemon halves left over

from making the lemon juice. Fill the cups with the gelato, place on plate then garnish

with a twist of lemon rind on top.

2 cups water

2 cups young coconut flesh

1 1/2 cups freshly squeezed lemon juice

1 1/2 cups light agave syrup

Blend all until smooth. Chill in freezer for about one hour, then transfer to an ice cream maker and process according to manufacturer’s instructions. OR simply freeze the gelato for 12-24 hours (if you remember go into the freezer every hour or two for the first several hours and scrape with a fork). The mixture should not be rock solid, if it does freeze too hard, scoop it into a food processor with an S blade, process til softened, then put back in the freezer.

This recipe is best made no more than 12 hours prior to eating to avoid it freezing too hard.