Pretty Raw Dinner Party

I held a party and the food looks pretty simple – in fact it just looks  like salad – but it wasn’t. The flavours were lovely and each dish was incredibly simple to prepare. So this is my dinner-party turbo blog. Enjoy! Raw food is very quick to make and has speedy clean up time. We made this in approximately 2 hours other than the bread which took 10 minutes preparation time and just 2 hours to dehydrate. People left feeling satisfied, but with no digestive burden.

Chocolate parfait – what’s nice about this is that the layer of nuts and seeds becomes kind of cakey when the coconut cream drizzles through.

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Guacamole…

guacamole

Sunflower seed bread with basil pesto and fresh baby tomatoes…

pesto

Everything…

plated

Almond-ginger satay sauce – beautiful

saucy

Zucchini/courgette spiralised noodles with tahini-coconut dressing…

spirals

Tahini-banana dessert… incredibly simple preparation – 5 minutes – absolutely delightful result.

strawbs

The whole table…

table

Raw wraps, enjoyed with the satay sauce…

wraps

Chocolate Parfaits

Taste as you go and adjust to taste. Recipe can be found here. This time made with maple.

Guacamole

Super simple: avocados, garlic, lemon, salt, pepper, cayenne pepper. You can also throw in sundried tomatoes.

Sunflower Seed Bread with Basil Pesto and Fresh Baby Tomatoes

Dough: In a food processor blend 125g LSA, two handfuls sunflower seeds, 3/4 of an unpeeled carrot, enough water to make a dough and salt generously taste. Press flat onto your dehydrater and dehydrate until desired consistency achieved (flipping half-way through the process).

Top with basil pesto: pulse 70g of cashew nuts in a food processor until powdery, add half a dry basil plant including stalks and blend, drizzle in oil until it is no longer a dough. Taste as you go to ensure you have the right oil balance, salt generously to taste; will last for a long time in the fridge.

Finish with alfalfa sprouts, chopped baby tomatoes and salt and pepper. You can even put a little cashew cheese on there if you like. This is my favourite bread recipe.

Almond-ginger Satay Sauce

This is stunning. Pulse almonds in the food processor until powdery. Add coconut milk, sweet syrup to taste, salt to taste, add generous handfuls of fresh, chopped coriander and add finely-chopped fresh ginger to taste. Enjoy with…

Raw Wraps

In large lettuce leaves wrap; mung bean sprouts, capsicum, cucumber, beetroot, coriander and sunflower seeds, salt lightly.

Zucchini/Courgette Spiralised Noodles with Tahini-coconut Dressing

Spiralise zucchini/courgette into noodles. Make a dressing from tahini, coconut milk, lemon juice and salt. Add sunflower seeds and fresh tomato.

Tahini-banana Dessert

Simply blend 2 bananas with 3 dessert spoons of tahini. Add water slowly while blending to achieve desired consistency. Mix in chopped strawberries and banana.

Lemonade & Pomegranate-tea infused Lemonade

What you can’t see is the lemonade: fresh lemon, a little maple, water. A second jug was made by soaking a pomegranate and berry teabag in the lemonade. Beautiful!

Kickass Raw Wrap

Yumnumnumnumnum…

Let me eat you 1000 times!

Smothered in Miso-tahini Dressing; this is how we do it…

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INGREDIENTS

Large Iceburg lettuce leaves
Beetroot
Carrot
Pumpkin seeds
Avocado
Miso-tahini Dressing (miso, tahini, lemon, water)

INSTRUCTIONS

Grate carrot and beet, toss some pumpkin seeds through. Assemble beet-blend in the centre of a lettuce leaf, along with a few slices of avocado. Drizzle with Miso-tahini Dressing, and roll the leaf folding the stalky side in first. You might want to fold the tops down first so it’s like a wee package, but really, your rolling style is up to you.

Miso-tahini Dressing

This tastes like cheese.

Pure. Cheese.

When living in Costa Rica, I used to walk up the road every day and enjoy a salad bowl from a local restaurant. They poured this, over a dull green salad with sliced capsicum, avocado and macadamia nuts. It was incredible. I ate it almost every day for a year. The picture can’t explain how it tastes, but once you make this once you’ll want to live off it.

It takes around 30 seconds to make.

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INGREDIENTS

1/4 cup tahini
2 tablespoons lemon
1 tablespoon white miso (no MSG)
1/4 to 1/2 cup water

INSTRUCTIONS

Mix tahini, lemon and white miso. Slowly drizzle in water until you reach the desired consistency. Drizzle frivolously atop everything.

 

Papaya-tahini-almond salad

This simple salad is inspired by my Mum.

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INGREDIENTS

Avocado
Spring onion
Mint
Papaya
Salad greens
Tahini
Lemon
Sliced almonds
Salt & Pepper
Water

INSTRUCTIONS

Chop avocado, spring onion, mint, papaya and assemble with almonds on salad greens. In a food processor, blend 2 teaspoons of tahini, with chunks of chopped papaya, add in water to offer a pourable consistency, and a dash of lemon (to taste) to peak the flavour. Drizzle dressing on salad and top with salt and pepper.

Summer Marrow

Marrow are juicy, oversized, courgette (or zucchini in the US); they’re lovely.

What I love about this summer fruit is that you can stuff them with almost anything and bang out a passable meal. I like to use up the bits around the kitchen and garden. It’s nice idea to include some nuts and seeds – for a protein punch – and serve them dripping in tahini sauce.

This one is stuffed with leftover pumpkin, silverbeet, cashew, walnut, sunflower seeds and garlic, then topped with tomato and radish. But you can put whatever you want in them; consider mushrooms, onion, sun dried tomatoes, quinoa or olives, or go the rice-curry powder-sultana route. I scoop out the insides, chop them up, blend them with whatever, stuff it all back into the marrow and bake it until brown. I top the meal off with other vegetables and a side of hummus, a red pesto or maybe a little sweet pickle.

This is a beautiful gluten-free meal.

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Roast Vegetable, Quinoa & Bean Salad

Simple, healthful, hearty and delicious.

Serve smothered in Tahini Sauce.

Or alongside a spinach salad, with a balsamic dressing.

INGREDIENTS

Roast Carrot, Broccoli, Capsicum and Beetroot
Cooked Quinoa
Chopped Avocado
1 tin of 4-bean mix, drained and rinsed (or 1 tin of kidney beans, drained and rinsed)
Salt and pepper to taste

INSTRUCTIONS

Toss. Drizzle. Serve.

(I serve this as a cold salad)
 

Tortilla con frijoles y vegetales y aguacate

I mean tortillas with refried beans, vegetables and avocado. Es muy similar a un quesadilla. It’s very similar to a quesadilla.

Mmmmm….

This takes me back to my days living in Costa Rica. Yes, that’s me showing off.

You really need salsa or fresh, chopped tomato on top of this. I ran out of tomatoes – make sure you don’t.

OK, so here we go…

Es muy delicioso, mis amigos. Me debes para ello! Sorry for my dreadful Español but in my mind it lends to the authentic flavour.

Pura vida!


INGREDIENTS

Wheat wraps or tortillas (preferably not corn)
Refried beans (I don’t yet have a recipe, mine were delicious and from a tin. You can use chili beans but be cautious of the sugar content.)
1 large potato
1 tomato
1/2 capsicum
1/2 large onion
2 cloves garlic
5 mushrooms
Oil
Pepper
Avocado
Lemon
Tahini
Cucumber

INSTRUCTIONS

Add a little drop of oil to a pan and fry thinly sliced potato, thinly sliced tomato, thinly sliced onion and garlic, along with chopped capsicum and mushroom. Stir and cook until potato is cooked through – set aside and wash pan. Then in the centre of the tortilla add a strip of refried beans and top with the vegetable mix. Fold each side in and set with folded edges to the base of the pan. Lightly fry until golden, then flip. Serve with mashed avocado, chopped cucumber, tahini sauce and freshly chopped tomato or salsa.

You can refrigerate the beans, vegetables and sauce and whip up extra ones for a snack, when desired.

X-treme Pizza

My boyfriend has an insatiable lust for food. His voracious appetite has never been satisfied – until tonight.

Because tonight, I made four pizzas and they ruined him. He seems to have slipped into a food coma. Moments ago I nudged him with my foot and his body appeared lifeless. I’m uncertain if he’ll recover – but that’s irrelevant! The most important thing is, I won.

The menu included;

• Lentil, mushroom and cashew pizza with sweet relish

• Herbed tomato, mushroom and pineapple pizza

• Nacho and corn-chip pizza, and

• Banana-raspberry pizza with nectarine and chocolate swirls (not low-sugar)

PIZZA BASE INGREDIENTS

3 teaspoons yeast
450g flour
1 teaspoon sugar
5 tablespoons oil
1/4 teaspoon salt
230ml water

PIZZA BASE INSTRUCTIONS

Bread maker – combine all ingredients, set bread maker to make dough.

In bowl – combine all ingredients (mix well), set in warm place for 2 hours until risen.

Once risen, you will be able to make two large, three medium-sized or four smaller pizzas with this; it’s a generous recipe. Cut the dough into sections, sprinkle surface with flour and roll each out.

Before topping your pizza blind-bake each base. Pop each in a hot oven for 5-10 minutes until the base puffs up a little. Pull it out, smooth it down, then top.

TOPPING INGREDIENTS

Lentil, mushroom and cashew pizza with sweet relish

For the pizza sauce mix tomato relish with chopped tomatoes, but drain most of the juice away first. Top with mushrooms, drained brown lentils (from a tin), cashew nuts, capsicum and spinach then drizzle generously with thinned tahini sauce and sprinkle with crushed pepper.

Herbed tomato, mushroom and pineapple pizza

For the pizza sauce mix drained, chopped tomatoes, garlic, onion, mixed herbs and tomato paste. Top with mushrooms, pineapple, capsicum, drained brown lentils (from a tin), drizzle generously with thinned tahini sauce and then sprinkle with crushed pepper.

Nacho and corn-chip pizza

For the pizza sauce mix chili-beans, red kidney beans and drained, chopped tomatoes, sprinkle crunched corned chips atop, along with thinned tahini sauce then serve, once cooked, with home-made guacamole.

Banana-raspberry pizza with nectarine and chocolate swirls

For the pizza sauce, blend two bananas (you can use frozen ones – once defrosted – but be sure to drain away excess moisture), with 2 teaspoons of raspberry jam and a teaspoon of vanilla. Top with nectarine, swirls of coconut cream, coconut cream melted with squares of dark vegan chocolate, dollops of raspberry jam and then sprinkle generously with cinnamon and icing sugar (otherwise known as confectioners or powdered sugar).

Bake each pizza until golden, serve while warm.

Stuffed Marrow

I’ve been on holiday, but return with delicious stuffed marrow.

This was created by myself and Vegan Pirate at Jodi’s place. I have to mention Jodi so she feels included, but creative credit goes to us.

Marrow are giant courgette, or, if you live in the US they’re giant zucchini.

When in season you can pick up a marrow for just $1.

You stuff them!

INGREDIENTS

1 marrow
2 cloves garlic, chopped
1/2 onion, chopped
Two slices of pumpkin
1/2 capsicum
1-2 cups rice
2 teaspoon vegetable stock
4 handfuls crushed, salted peanuts
Tahini sauce
1 tablespoon oil
Salt
Pepper
Tomato Relish

INSTRUCTIONS

Cook rice, but add vegetable stock to the water (a rice cooker is ideal for this). Scoop out the insides of the marrow, chop and set aside. Cook pumpkin in microwave, remove skins and mash. Now construct the stuffing. In a frying pan, cook garlic and onion until transparent. Then add two handfuls of the inside of the marrow (more for a large marrow), chopped capsicum, peanuts, pumpkin and 1 cup of cooked rice (more for a large marrow), then fry. Salt to taste. Once cooked press the stuffing into the marrow and pile on top. Press stuffing into a rounded shape and drizzle with tahini sauce, then sprinkle with pepper. Bake until the marrow is al dente, and test it with a knife).

Serve with tahini sauce, relish and a side salad.

Don’t be afraid, it’s tofu – tofu scramble.

This is my first demystifying tofu post.

I feel like it’s time to celebrate with my favourite recipe, because yesterday I had 286 people reading my blog!

This is the best scramble recipe I’ve made. I enjoy serving it with home-made hash browns, and smothered in tahini sauce.

SELECTING YOUR TOFU

All tofu was not created equal, and this causes people a lot of confusion, because of this I was for five years a dedicated tofu hater. Not anymore!

For this recipe you want to get a very firm tofu – but beware! Some boxed tofu brands call themselves “firm”, but they are not. You do not want boxed tofu. You want to get the tofu from the chiller, inspect it and press it. It should be almost rubbery to the touch – think chewy. This is the zone you want to occupy. It won’t taste weird, it’s OK.

You can add a number of vegetables to this impressive dish, and if you do it right you’ll crave it in weeks to come. I ran out of lime so thanks to subscriber, Brooke No Nonsense, I made tahini using apple-cider vinegar.

Let’s get started!

INGREDIENTS

300g chewy-firm tofu, drained
1 tablespoon oil
1 medium onion, chopped
1 clove garlic, chopped
1/4 teaspoon turmeric
1 teaspoon mustard
Just over 1/4 teaspoon salt

Any of the following vegetables; chopped capsicum/red bell pepper, chopped spinach, chopped kale or sliced mushrooms.

INSTRUCTIONS (this time with spinach and capsicum)

Fry chopped onion and garlic in oil, crumble tofu with fingers and add all remaining ingredients. Fry until all vegetables and onion are cooked. Salt to taste and serve with tahini sauce (tahini whipped with apple-cider vinegar and water), and either baked beans, toast, hash browns or any other delicious breakfast food.

Thanks for all the support and positive messages!