View Full Version : Mediteranean Mood...
02-05-2005, 07:28 PM
I made some really lovely tasting food today guys, and had to share it. First I made a salsa, essentially finely diced tomatoes & avocado, with a little bit of "raw" (brined~don't believe they were "REALLY' raw) olives & fresh basil. (picked up a basil plant at a produce stand.) Absolutely scrumptious. DIn't even need any additional seasonings. I made this special for my hubby, since usually I just chop my veggies and eat them as is, no special prep work. :) We had this on a flax carrot oregano onion bread I made earlier in the week. Out of this world combination.
I also made a sprouted chickpea hummus, with lots of lemon and a bit of garlic and onion. Had that for supper on dehydrated eggplant rounds. That was super. I was really happy with the hummus, since the last time I made it, it had tasted a bit "sprouty". I think it was all the lemon juice I used that created the "cooked" flavor, and lowered the "organic" flavor of sproutness. I had planned on doing Alissa's almond version, but I had those sprouts to use up...Her chickpea hummus has parsley in it too, and I forgot that I had some, so I made it slightly altered from her measurements. She is right, you couldn't tell it is sprouted not cooked. Yum on this too!
All the basil, oregano and hummus has me in a Mediteranean mood... now all I need to come up with is a raw Baklava...
Juan, Judy & Alex
02-05-2005, 08:45 PM
Cassy, Here's a "raw baklava" recipe you will no doubt add to your recipe box.
3 cups oats
2 cups pitted dates
1/4 cup maple syrup or honey
1 cup raw pecans
1 tsp mace (we used cinnamon)
2 cups raw walnuts and almonds, coursely chopped
Soak the oats and dates in separate containers with enough water to cover for 2 hours. Drain. In a blender combine oats and maple syrup or honey and blend until creamy. Spoon blender contents, about 1/8 inch thick, onto a solid dehydrator sheet and dehydrate until crispy, about 6 hours. Transfer oat crust onto a pie plate. Set aside.
In a food processor blend dates and pecans and spread a 1-inch layer of the mixture over the oat crust. Evenly sprinkle one third of the walnuts, almonds, and a pinch cinnamon over date-nut paste. Repeat the layering process until you've used all the date-nut paste, nuts, and cinnamon; it makes up to three layers.
02-05-2005, 08:54 PM
Now, I've never had cooked baklava, but this recipe sounds downright delicious! I'll definitely be adding it to MY recipe collection! Thanks Juan...er uh...Judy...er uh...Alex? Which one ARE ya? ;)
Sounds like some nice combinations of flavors, the onion bread is a definate hit in this house, I might try to tweak the recipe for different tastes.
I've been on a cooking binge myself, trying hard to keep dh interested long enough to notice some positive changes. He misses steak, and take away foods, so he's always trying to seem impressed when I give him alternatives.
We had onion bread burgers for lunch, I made up a lovely cheesy dip with cashews lemon and dill, and used it as mayonaise on burgers.
I love the baklava, must try it right away! thanks for sharing.
Juan, Judy & Alex
02-06-2005, 12:16 AM
Rawkinlocs, I'm the one online most of the time (SAHD), Judy is my WW, and Alex is our 18 m/o bundle of joy :)
My WW is from Mt. Clemens.
We're happy to shared our "new aspect on life recipes".
God Bless and Love you.
:) :) :)
02-06-2005, 04:52 PM
I will definately try this. Thank you. I bet one can do this without the rolled oats using almond pulp left fom making milk. I will try this next weekend when I have some more down time.
Oh-The hummus has been even better today. Thickened up a bit. We ate it on the bread with salsa on top.
02-08-2005, 11:04 AM
All of this sounds wonderful! Cassy - is that flax/carrot bread in Alissa's book? I don't recall seeing it. If not, would you share the recipe? :D
02-09-2005, 11:44 AM
boy, the recipes sound soooooo good.
I have made raw bakalava by using 1/2 dates and 1/2 walnuts (unsoaked) and mixing them in the food processor, just enought to chop them up, then I spread them on a plate, drizzle honey on them, and sprinkle with cinnomon, these are sooooo good.
When I really want a treat I add some fresh raspberries to them, yummy.
I have always called this my raw baklava, but I'm going to try your recipe. It sounds sooooooo delicious.
Thanks for sharing,
02-09-2005, 04:42 PM
is that flax/carrot bread in Alissa's book? I don't recall seeing it. If not, would you share the recipe?
The bread I made was a simple alteration of the flax/sunflower seed base that is used on the onion bread that has gotten such rave reviews on this board. (I can't recall who initially posted the onion one, otherwise I would give them credit.) In place of some of the onion, I put in shredded carrots, and then I added about a quarter cup of loose dried oregano. (It was originally an accident, the top popped off! :) But it tasted divine.)
Last night I mixed up a similar one, but added sweet red peppers with the carrots for color.
That base is a great one to do a whole lot with. Carmel posted that she adds cinnamon, and others have done a banana version. Yum!
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