I started working on a list of my current favorite recipes, and foods in general. It's a work in progress.
Not all of the recipes are raw, however, but all are vegan.
Copy and paste,
Recipes
1. Kohlrabi Cream Soup:
1 ¼ kohlrabi, cubed
1 avocado, cubed
1 large clove garlic
Handful of fresh basil leaves
Hot water (to desired consistency)
Sea Salt and Pepper to taste
1 green onion, cut into rings
Hulled sugar snap peas (optional – but it’s best to use them, it’s sooo good!)
Blend all ingredients except 1/3 of the avocado and ¼ of the kohlrabi well until smooth.
Garnish with the rest of the cubes of kohlrabi, green onion rings, black pepper, the rest of the avocado and the sugar snap peas.
2. Raw Summer Cauliflower Slaw:
1 ½ - 2 cups Cauliflower Florets
3 Carrots, peeled and julienned
½ cup diced summer squash (I used “patty pan”)
½ cup Broccoli Florets (optional –The recipe works well without it, but it’s a nice touch)
1 large clove garlic, minced
2 green onions, cut into rings
1-2 teaspoons apple cider vinegar (I like 2 or more)
½ tablespoon – 1 tablespoon olive oil (I like it on the lesser side)
5-8 larger Basil Leaves, minced
Sea Salt and Pepper to taste
Mix well and store in sealed container in the refrigerator. I liked to put mine in a washed and re-used fruit container from the store, and then I put the lid on and shake it up really good, and store it in that container.
3. Cucumber Basil Pesto Soup:
1 large cucumber, cut into chunks
1 avocado
Large handful of fresh basil
1-3 tablespoons of fresh squeezed lemon juice
2 teaspoons apple cider vinegar
1 large clove garlic, minced
1-2 teaspoons agave nectar
Sea Salt and Pepper to taste
Hot Water (to desired consistency)
Blend all ingredients until smooth and creamy.
Garnish with mushroom and cucumber chunks that have been marinated in some balsamic vinegar with a few drizzles of agave nectar, a dash or two of sea salt, few good shakes of black pepper, and a couple good shakes of crush red pepper, and finely diced onion.
4. Bekka’s Quick, Easy, and Painless Pickles:
4-7 Pickling Cucumbers, sliced
1 – 1 ½ Yellow Onion, chopped
5 cloves Garlic
4 – 6 small sprigs Fresh Dill
1 – 1 ½ cup Apple Cider Vinegar
½ - 1 cup Rice Wine Vinegar
2 – 4 tablespoons Agave Nectar
Sea Salt
Crushed Red Pepper
Turmeric
Pickling Spices
First sprinkle sea salt over slices of pickling cucumbers and let sit. You may add the garlic, dill, and the onion to this, or you may just leave it aside, but that should be kept to the side as well.
Kindly add the remaining ingredients in a medium saucepan, stir, and bring to a low boil on medium heat.
Add cucumbers, onion, garlic, and dill and immediately remove from heat. Stir efficiently making sure that all slices are well covered or submerged in the mixture. Quickly cover with a plate and let sit. I like to let mine sit on the hot burner with the heat off. Let the mixture sit for an hour or more. Check on it after 30 minutes, stir well and note progress. They are pickled when they are an olive-like tone green, and when, well… they look like pickles! If there are some that are not yet to this stage, which there probably will be, take care and cover them well in the mixture. Immediately re-cover with the plate and let sit another 30 minutes. Repeat the stirring and observation process as before. If or, when they are finished pour into a large (must check size) open mouth jar. Seal hand-tight and store in the refrigerator. Yum!
5. Bekka’s Easy and Delightful Green Beans:
Green and Wax Beans, ends trimmed and beans cut in half
1 large glove Garlic, minced
Few large Fresh Basil Leaves, delicately minced
1 tablespoon Cold-Pressed Extra Virgin Olive Oil
Sea Salt
Stir ingredients in a bowl until the beans are well coated. Lay the mixture out evenly onto a dehydrator tray. Dehydrate at 105 degrees Fahrenheit for a few hours, or longer, depending on how you like them!
6. Bekka’s Vegan Version of Turnip Au Gratin
2 – 3 Turnips, peeled and cubed
1 – 3 Carrots, peeled and chopped
A few medium-sized Broccoli Florets
½ - 1 cup Onion, diced or sliced
1 large clove Garlic, minced
6 tablespoons “Earth Balance Vegan Buttery Spread”
½ cup Non-Bleached White Flour
2 cups Plain Soymilk
½ - ¾ bag of Cheddar Style Daiya Cheese
½ - 1 cup Vegan Breadcrumbs (I use a brand called JASON)
More Cheddar Style Daiya Cheese spreads and some Mozzarella Style Daiya cheese
OPTIONAL: Nutritional Yeast
Boil turnips until tender and drain. Cook carrots as desired. Meanwhile, in a medium saucepan melt the Earth Balance Vegan Buttery Spread. Slowly add the flour to the buttery spread, stirring constantly. Now, slowly add the soymilk stirring constantly until thick. Next, add the Cheddar Style Daiya Cheese and stir well and until completely melted into the mixture. Turn the turnips, carrots, broccoli, onion, and garlic into a medium casserole baking dish and add the Cheesy mixture. Stir well. Top with breadcrumbs and gracious amounts of Cheddar and Mozzarella style Daiya cheese. Bake at 350 degrees Fahrenheit for about 15 minutes, until it is bubbly and the cheese on top is completely melted. If desired, sprinkle Nutritional Yeast on top before eating.
7. Simple Raw Chocolate Treat:
Raw Cacao Powder
Raw Agave Nectar
Pure Vanilla extract, a drop
dash
Dash Sea Salt
Add a generous amount of agave to the cacao in a bowl. Stir with a fork until the mixture starts to form clumps. Keep stirring until it stirs into a doughy ball. If you can mash the fork into the mixture as you stir rapidly and form a creamier texture this is best. Add more agave accordingly. Add salt and vanilla, and stir well.
Either eat as is or freeze overnight for a firmer texture and different approach!
8. Sundried Tomatoes
9. Dehydrated Cucumbers with Sea Salt
10. Kale Chips
11. Red Delicious Apples and Almond Butter or With Almond Butter Mixture and Raisins
12. Smoothies
13. Roasted turnips
14. Beets Livingston
15. Salsa
16. Corn Avocado Salad
17. Raw Spaghetti
18. My salad dressing
19. Black Bean Burgers
I stayed in by myself tonight instead of beings social. I took some pictures with my cat because I'm not a "cool" person.
It's my birthday in two weeks...what kind of cake should I make myself? Give me opinions! Raw or baked, doesn't matter, but all ideas must be vegan or able to be easily veganized :)
