Carmella
12-26-2006, 08:11 PM
OK, tonight was our more "traditional" Xmas dinner (I know, our timing is off but then again, we're rarely doing what most people do anyway... :D ) and let me tell you guys, this was THE best Xmas dinner I ever had!
As usual, when I eat something that thrills my tastebuds, whenever possible, I like to share it...soooooooo, here's my Xmas gift to you: my full Xmas menu! Hope you enjoy as much as we did! :D
RAWSSIAN BORSCHT by Boutenko
Recipe posted at http://www.rawbc.org/raw_soups.html
Blend:
2 c. water
3 beets
1 small piece ginger root
3-4 cloves garlic
6-7 bay leaves and pour mixture into a large bowl
Blend together for 30 seconds:
2 c. water
2 carrots
2 stalks celery
4-5 oranges, peeled and seeded
2 T. apple cider vinegar
1 T honey
1/2 c. olive oil
sea salt to taste
Add 1/2 c. walnuts and blend on low speed quickly so walnuts are not completely blended.
Grate:
1/4 head cabbage (I usually don't put any and it's still yum!)
1-2 carrots
1 bunch parsley
Add grated ingredients to blended mixtures and serve.
Serves 7 - 10
____________________
Baby Spinach Salad with Bosc Pear and Pecans
Recipe from http://www.voiceyourself.com/09_dakinekitchen/09_easy.php
Tender baby spinach is complimented by sweet pear slices, tossed with a simple dressing for a gorgeous salad. Try using another type of pear if Bosc pears are unavailable.
1 firm bosc pear, sliced into thin wedges (I used Bartlett)
4 green onions
1 tsp celtic or sea salt
4 tablespoons good olive oil
2 tablespoons apple cider vinegar
1-1/2 tablespoons balsamic vinegar (optional and excellent)
1/2 lemon, juiced
1 tablespoon raw honey or maple syrup
1# baby spinach leaves (I just used a blend of fresh spinach, spring mix greens and arugula)
1/2 cup parsley and cilantro leaves, chopped
1/3 cup chopped pecans
Celtic or sea salt to taste
fresh ground black pepper
Peel pear and cut in to slices, cutting away the seeds and core.
Chop green onion finely. Toss pear and green onion with sea salt, olive oil, vinegar, lemon juice and honey or maple. Allow to marinate for 5-10 minutes.
Add baby spinach leaves, chopped herbs and pecans and gently toss with salad severs. Season with salt to taste. Serve immediately.
Serves 4-6
____________________
Whipped Sweet Potatoes
Chad Sarno
Recipe from http://www.rawchef.org/recipes/recipe_022.html
Serves 4
1 c sweet potatoes peeled and chopped (I used part sweet potatoes and part parsnip)
1 c cauliflower chopped
1 c pine nuts (I used cashews)
1 c leek chopped
2 T onion powder
3 T flax oil
1 c filtered water
1 T Celtic salt
2 T dried parsley
In food processor combine all ingredients and blend until smoothest consistency.
Continue by pouring mixture in a high speed blender and blend until completely smooth.
Adjust salt.
______________________
Celebration Loaf by Diana Stoevelaar
From the free ebook "The Christmas Day Menu" by Frederic Patenaude
Ingredients:
1 1⁄2 cups raw almonds*
1 1⁄2 cups raw hazelnuts or pecans*
1 1⁄2 cups raw sunflower seeds**
2 1⁄2 cups chopped portobello mushrooms
3 cups chopped celery
1 cup chopped red pepper
1 cup chopped carrots
1⁄2 cup chopped fresh parsley
1 tbsp minced garlic
1 shallot, finely chopped
1⁄4 cup minced scallions
2 tbsp fresh sage, minced or 2 tsp. dried (I used 4 tsp)
2 tbsp fresh rosemary, minced or 2 tsp. dried (I used 4 tsp)
1 tbsp fresh tarragon, minced or 1 tsp. dried
11⁄2 tsp fresh thyme, or 2 tsp. dried (I used 4 tsp)
1 tbsp celtic sea salt
1⁄4 tsp paprika
2 tbsp psyllium powder
* = preferably soaked for 12 hours and dehydrated at 105°F for 12 hours
** = preferably soaked for 6 hours and dehydrated at 105°F for 6 hours
Garnish
1 bunch curly kale, or endive or parsley, for garnish
2 oranges, sliced in wheels, for garnish
1⁄2 cup fresh cranberries or 1 cup cherry tomatoes, for garnish
Directions:
In a food processor, grind the nuts and seeds thoroughly. Alternatively, use a Green Star® or Champion ® Juicer (not a centrifugal juicer) to homogenize the nuts and seeds. Transfer the mixture into a large mixing bowl.
In a food processor, grind the mushrooms, celery, peppers and carrots in batches to fit your machine. Add to the nut and seed mixture. Add the remaining ingredients and mix thoroughly until well combined.
Using a teflex sheet on a mesh dehydrator* rectangular tray, shape the mixture into two loaves approximately 1” thick. Dehydrate at 105°F for 4 hours. Flip the tray over onto an empty mesh dehydrator tray, and gently peel the teflex sheet off the nut loaves. Continue dehydrating for another 4 hours.
Place the loaves on oval serving platters and garnish with curly kale, orange wheel slices and fresh cranberries.
Serve with warm Mushroom Gravy.
*Excalibur® Dehydrator
Carmella's notes: I found that it needed a little more herbs but that's all a matter of personal taste... As much as I like Alissa's Noasted Turkey, this was even better (to me, anyway! :p )
__________________
Raw Gravy
From the free ebook "Raw Thanksgiving Recipes" by Heidi Ohlander of Raw Food Right Now!
http://rawfoodrightnow.blogspot.com/
Serves 4-6
Equipment: High Speed Blender
Time to Make: Less Than 10 minutes
Shelf Life: Keeps from 1-2 days in the fridge. You can make this ahead of time!
Ingredients:
1 cup water
1 cup portobello mushrooms, chopped
1 1⁄2 cup white, porcini or other mushrooms, chopped
1⁄4 cup raw cashews, unsoaked (I used cashews and macs)
2 cloves garlic, peeled
juice of one small lemon
2 tablespoons Nama Shoyu
1 stalk celery
1⁄4 cup yellow onion, chopped
1/4 red bell pepper
1 teaspoon sea salt
Directions:
1. Place the water, the cashews and all the mushrooms in a high speed blender and blend until smooth.
2. Add all other ingredients and blend until smooth.
3. Transfer the gravy to a serving bowl. Drizzle gravy atop the mashed potatoes and garnish with freshly ground black pepper.
Carmella's notes:
This is my favorite gravy! I find it not as intense as mushroom-only gravies tend to be...
__________________
I also had Zucchini Roll Ups on the table from Sheryl's gorgeous "Raw Food Holiday Celebration Guide" ebook
www.RawFoodCelebrations.com
Yum! Yum!
__________________
And last but not least: dessert!
Mince Pies with Whipped Cream
Recipe by Russell James
http://therawchef.blogs.com/russell_james/raw_recipes/index.html
Makes 15 pies
For the pastry:
1c almonds
1c walnuts
1c pecans
1c raw jumbo rolled oats
20 dried soft apricots
For the filling:
7 soft dates
juice of 1 orange
1t orange zest (I used more)
1 apple
½ t mixed spice (I used allspice, and a little more)
1c raisins
For the cream:
1c courgette, peeled and chopped
¼c agave nectar
1c cashews, soaked 2 hours
1t psyllium husk powder
1t vanilla extract
Soak nuts overnight and fully dry them in a dehydrator. To make the pastry, first process the nuts and oats in a Vita-Mix dry jug or coffee mill so that you end up with a fine ‘flour’.
Transfer the mixture to a food processor with an ‘s’ blade. Add apricots one at a time until the whole mixture becomes sticky. If you are using apricots that have been soaked, you may find that you already have a dough-like consistency. If the mixture isn’t forming a ball in the processor at this point then add some water (soak water if you soaked the apricots) a few tablespoons at a time until it does.
Roll out the mixture on a flat surface so that it is about twice the thickness of a pound coin. If mixture sticks to rolling pin, mill some more oats to dust the rolling pin with. Alternatively you can wet the rolling pin, either works well.
Using a pastry cutter that will cut a base to the required size for your baking tray, cut the ‘bases’ from the rolled out dough. Place these in a muffin baking tray that has been lined with Cling Film. You will need to re-form and re-roll the dough to get the most from it. Use any left over dough to build extra pies!!!
Remove stones and flowers from dates and place in food processor. Add the orange juice, zest and mixed spice. Process and add water as needed to produce a creamy consistency. Mixture will need to occasionally be scraped from the sides of the processor using a spatula.
Chop apple into small pieces and add to mixture. Process for a further 15 seconds.
Add raisins to mixture and stir in with a wooden spoon/spatula.
Remove bases after the 3 hours and fill with raisin mixture.
To warm the pies, return them to the dehydrator on mesh sheets for as long as you can keep your hands off ‘em!!! They should be ready after an hour.
Whilst they are warming, process the courgette, agave and vanilla in a blender until smooth. Add the cashews and process again until mixture becomes smooth again. Add the psyllium and blend a final time. When fully blended leave the mixture to firm up for 5 minutes. Transfer this mixture to a piping bag and pipe onto the warmed pies. You are now ready to enjoy raw mince pies with whipped cream!!!
Carmella's notes:
These are divine! I found the dough a little sticky so I put it in the freezer for a few hours before rolling it out. Although he didn't call for it, I kept a little dough to make lids.
__________________
Dried Cherry Apple Tarts
From Indulge on http://gliving.tv/greenchefs/
Makes 8-10 small 4-5” Round Tarts
Tart Crust
2 Cup Almonds
1 Cup Walnuts Nuts
1/2 Cup Dried Coconut
1/2 Cup Dates
1/4 tsp.
Pink Himalayan Salt
Sweet Cherry Sauce
1/2 Cup Agave Syrup
1/2 Cup Dried Cherries
2 TB Lemon Juice
1/2 tsp.Cinnamon
Apple & Dried Cherry Filling
4 to 6 large Mixed Apples
1 Cup Dried Cherries
1 TB Lemon Juice
1 tsp. Cinnamon
1/4 tsp. Nutmeg
Cinnamon Pecan Streusel
1 Cup Pecans
1/3 Cup Pitted Dates
1/2 tsp Cinnamon
Pinch Sea Salt
For the Crust
Start by making the crusts. Soak the pitted dates in water for 10-20 min. and then drain the water. Add the dry nuts and dried coconut and salt to your food processor and process until a powdery meal forms.
Then add the dates slowly while processing and stop when well combined. Divide this dough between the small tart pans and press into them. Lightly oil your tart pans with coconut butter, and then press the dough onto the bottom and sides of the pans. Place all of the tarts in your dehydrator and dehydrate for4-6hrs. on 110 degrees. Until they are nice and dry and a little crispy. A crisp crust goes best with apple.
For the Sweet Cherry Sauce
Place all the ingredients in your blender and blend on high until well blended and smooth. Set aside.
For the Apple and Dried Cherry Filling
Choose a mixture of apples such as Granny Smith, Fuji, Braeburn etc. Peel the apples and then slice them thinly. Chop the thin slices into bite size square pieces. In a medium or large size mixing bowl, add the apple pieces and the dried cherries. Pour on top the lemon juice, cinnamon and freshly grated nutmeg and mix well with a large spoon. Next take your blender jar with the cherry sauce and pour it over the apple mixture. Toss well again to make sure it is all lightly coated with the cherry sauce.
Once the crusts are done dehydrating you are going to fill them with this mixture. Scoop the mixture into each tart shell and fill to the top smoothing it out. Next you are going to add the streusel topping.
For the Cinnamon Pecan Streusel
In your food processor, process the pecans with the cinnamon and salt lightly until a course meal forms. Add the dates and process again very briefly just until a course damp meal forms. Sprinkle on top of the tarts evenly. Now place all the tarts back in the dehydrator and dehydrate on 110 F for another 1-2 hrs.
Carmella's notes:
As I had a bunch of pie shells left over from the mince pies recipe, I just used those.
I haven't had dessert yet and I can tell I'll be ready to explode by the time I'm finished (LOL) but man, oh man, was that the best holiday meal ever!
Enjoy!
Happy Holidays Everyone!
As usual, when I eat something that thrills my tastebuds, whenever possible, I like to share it...soooooooo, here's my Xmas gift to you: my full Xmas menu! Hope you enjoy as much as we did! :D
RAWSSIAN BORSCHT by Boutenko
Recipe posted at http://www.rawbc.org/raw_soups.html
Blend:
2 c. water
3 beets
1 small piece ginger root
3-4 cloves garlic
6-7 bay leaves and pour mixture into a large bowl
Blend together for 30 seconds:
2 c. water
2 carrots
2 stalks celery
4-5 oranges, peeled and seeded
2 T. apple cider vinegar
1 T honey
1/2 c. olive oil
sea salt to taste
Add 1/2 c. walnuts and blend on low speed quickly so walnuts are not completely blended.
Grate:
1/4 head cabbage (I usually don't put any and it's still yum!)
1-2 carrots
1 bunch parsley
Add grated ingredients to blended mixtures and serve.
Serves 7 - 10
____________________
Baby Spinach Salad with Bosc Pear and Pecans
Recipe from http://www.voiceyourself.com/09_dakinekitchen/09_easy.php
Tender baby spinach is complimented by sweet pear slices, tossed with a simple dressing for a gorgeous salad. Try using another type of pear if Bosc pears are unavailable.
1 firm bosc pear, sliced into thin wedges (I used Bartlett)
4 green onions
1 tsp celtic or sea salt
4 tablespoons good olive oil
2 tablespoons apple cider vinegar
1-1/2 tablespoons balsamic vinegar (optional and excellent)
1/2 lemon, juiced
1 tablespoon raw honey or maple syrup
1# baby spinach leaves (I just used a blend of fresh spinach, spring mix greens and arugula)
1/2 cup parsley and cilantro leaves, chopped
1/3 cup chopped pecans
Celtic or sea salt to taste
fresh ground black pepper
Peel pear and cut in to slices, cutting away the seeds and core.
Chop green onion finely. Toss pear and green onion with sea salt, olive oil, vinegar, lemon juice and honey or maple. Allow to marinate for 5-10 minutes.
Add baby spinach leaves, chopped herbs and pecans and gently toss with salad severs. Season with salt to taste. Serve immediately.
Serves 4-6
____________________
Whipped Sweet Potatoes
Chad Sarno
Recipe from http://www.rawchef.org/recipes/recipe_022.html
Serves 4
1 c sweet potatoes peeled and chopped (I used part sweet potatoes and part parsnip)
1 c cauliflower chopped
1 c pine nuts (I used cashews)
1 c leek chopped
2 T onion powder
3 T flax oil
1 c filtered water
1 T Celtic salt
2 T dried parsley
In food processor combine all ingredients and blend until smoothest consistency.
Continue by pouring mixture in a high speed blender and blend until completely smooth.
Adjust salt.
______________________
Celebration Loaf by Diana Stoevelaar
From the free ebook "The Christmas Day Menu" by Frederic Patenaude
Ingredients:
1 1⁄2 cups raw almonds*
1 1⁄2 cups raw hazelnuts or pecans*
1 1⁄2 cups raw sunflower seeds**
2 1⁄2 cups chopped portobello mushrooms
3 cups chopped celery
1 cup chopped red pepper
1 cup chopped carrots
1⁄2 cup chopped fresh parsley
1 tbsp minced garlic
1 shallot, finely chopped
1⁄4 cup minced scallions
2 tbsp fresh sage, minced or 2 tsp. dried (I used 4 tsp)
2 tbsp fresh rosemary, minced or 2 tsp. dried (I used 4 tsp)
1 tbsp fresh tarragon, minced or 1 tsp. dried
11⁄2 tsp fresh thyme, or 2 tsp. dried (I used 4 tsp)
1 tbsp celtic sea salt
1⁄4 tsp paprika
2 tbsp psyllium powder
* = preferably soaked for 12 hours and dehydrated at 105°F for 12 hours
** = preferably soaked for 6 hours and dehydrated at 105°F for 6 hours
Garnish
1 bunch curly kale, or endive or parsley, for garnish
2 oranges, sliced in wheels, for garnish
1⁄2 cup fresh cranberries or 1 cup cherry tomatoes, for garnish
Directions:
In a food processor, grind the nuts and seeds thoroughly. Alternatively, use a Green Star® or Champion ® Juicer (not a centrifugal juicer) to homogenize the nuts and seeds. Transfer the mixture into a large mixing bowl.
In a food processor, grind the mushrooms, celery, peppers and carrots in batches to fit your machine. Add to the nut and seed mixture. Add the remaining ingredients and mix thoroughly until well combined.
Using a teflex sheet on a mesh dehydrator* rectangular tray, shape the mixture into two loaves approximately 1” thick. Dehydrate at 105°F for 4 hours. Flip the tray over onto an empty mesh dehydrator tray, and gently peel the teflex sheet off the nut loaves. Continue dehydrating for another 4 hours.
Place the loaves on oval serving platters and garnish with curly kale, orange wheel slices and fresh cranberries.
Serve with warm Mushroom Gravy.
*Excalibur® Dehydrator
Carmella's notes: I found that it needed a little more herbs but that's all a matter of personal taste... As much as I like Alissa's Noasted Turkey, this was even better (to me, anyway! :p )
__________________
Raw Gravy
From the free ebook "Raw Thanksgiving Recipes" by Heidi Ohlander of Raw Food Right Now!
http://rawfoodrightnow.blogspot.com/
Serves 4-6
Equipment: High Speed Blender
Time to Make: Less Than 10 minutes
Shelf Life: Keeps from 1-2 days in the fridge. You can make this ahead of time!
Ingredients:
1 cup water
1 cup portobello mushrooms, chopped
1 1⁄2 cup white, porcini or other mushrooms, chopped
1⁄4 cup raw cashews, unsoaked (I used cashews and macs)
2 cloves garlic, peeled
juice of one small lemon
2 tablespoons Nama Shoyu
1 stalk celery
1⁄4 cup yellow onion, chopped
1/4 red bell pepper
1 teaspoon sea salt
Directions:
1. Place the water, the cashews and all the mushrooms in a high speed blender and blend until smooth.
2. Add all other ingredients and blend until smooth.
3. Transfer the gravy to a serving bowl. Drizzle gravy atop the mashed potatoes and garnish with freshly ground black pepper.
Carmella's notes:
This is my favorite gravy! I find it not as intense as mushroom-only gravies tend to be...
__________________
I also had Zucchini Roll Ups on the table from Sheryl's gorgeous "Raw Food Holiday Celebration Guide" ebook
www.RawFoodCelebrations.com
Yum! Yum!
__________________
And last but not least: dessert!
Mince Pies with Whipped Cream
Recipe by Russell James
http://therawchef.blogs.com/russell_james/raw_recipes/index.html
Makes 15 pies
For the pastry:
1c almonds
1c walnuts
1c pecans
1c raw jumbo rolled oats
20 dried soft apricots
For the filling:
7 soft dates
juice of 1 orange
1t orange zest (I used more)
1 apple
½ t mixed spice (I used allspice, and a little more)
1c raisins
For the cream:
1c courgette, peeled and chopped
¼c agave nectar
1c cashews, soaked 2 hours
1t psyllium husk powder
1t vanilla extract
Soak nuts overnight and fully dry them in a dehydrator. To make the pastry, first process the nuts and oats in a Vita-Mix dry jug or coffee mill so that you end up with a fine ‘flour’.
Transfer the mixture to a food processor with an ‘s’ blade. Add apricots one at a time until the whole mixture becomes sticky. If you are using apricots that have been soaked, you may find that you already have a dough-like consistency. If the mixture isn’t forming a ball in the processor at this point then add some water (soak water if you soaked the apricots) a few tablespoons at a time until it does.
Roll out the mixture on a flat surface so that it is about twice the thickness of a pound coin. If mixture sticks to rolling pin, mill some more oats to dust the rolling pin with. Alternatively you can wet the rolling pin, either works well.
Using a pastry cutter that will cut a base to the required size for your baking tray, cut the ‘bases’ from the rolled out dough. Place these in a muffin baking tray that has been lined with Cling Film. You will need to re-form and re-roll the dough to get the most from it. Use any left over dough to build extra pies!!!
Remove stones and flowers from dates and place in food processor. Add the orange juice, zest and mixed spice. Process and add water as needed to produce a creamy consistency. Mixture will need to occasionally be scraped from the sides of the processor using a spatula.
Chop apple into small pieces and add to mixture. Process for a further 15 seconds.
Add raisins to mixture and stir in with a wooden spoon/spatula.
Remove bases after the 3 hours and fill with raisin mixture.
To warm the pies, return them to the dehydrator on mesh sheets for as long as you can keep your hands off ‘em!!! They should be ready after an hour.
Whilst they are warming, process the courgette, agave and vanilla in a blender until smooth. Add the cashews and process again until mixture becomes smooth again. Add the psyllium and blend a final time. When fully blended leave the mixture to firm up for 5 minutes. Transfer this mixture to a piping bag and pipe onto the warmed pies. You are now ready to enjoy raw mince pies with whipped cream!!!
Carmella's notes:
These are divine! I found the dough a little sticky so I put it in the freezer for a few hours before rolling it out. Although he didn't call for it, I kept a little dough to make lids.
__________________
Dried Cherry Apple Tarts
From Indulge on http://gliving.tv/greenchefs/
Makes 8-10 small 4-5” Round Tarts
Tart Crust
2 Cup Almonds
1 Cup Walnuts Nuts
1/2 Cup Dried Coconut
1/2 Cup Dates
1/4 tsp.
Pink Himalayan Salt
Sweet Cherry Sauce
1/2 Cup Agave Syrup
1/2 Cup Dried Cherries
2 TB Lemon Juice
1/2 tsp.Cinnamon
Apple & Dried Cherry Filling
4 to 6 large Mixed Apples
1 Cup Dried Cherries
1 TB Lemon Juice
1 tsp. Cinnamon
1/4 tsp. Nutmeg
Cinnamon Pecan Streusel
1 Cup Pecans
1/3 Cup Pitted Dates
1/2 tsp Cinnamon
Pinch Sea Salt
For the Crust
Start by making the crusts. Soak the pitted dates in water for 10-20 min. and then drain the water. Add the dry nuts and dried coconut and salt to your food processor and process until a powdery meal forms.
Then add the dates slowly while processing and stop when well combined. Divide this dough between the small tart pans and press into them. Lightly oil your tart pans with coconut butter, and then press the dough onto the bottom and sides of the pans. Place all of the tarts in your dehydrator and dehydrate for4-6hrs. on 110 degrees. Until they are nice and dry and a little crispy. A crisp crust goes best with apple.
For the Sweet Cherry Sauce
Place all the ingredients in your blender and blend on high until well blended and smooth. Set aside.
For the Apple and Dried Cherry Filling
Choose a mixture of apples such as Granny Smith, Fuji, Braeburn etc. Peel the apples and then slice them thinly. Chop the thin slices into bite size square pieces. In a medium or large size mixing bowl, add the apple pieces and the dried cherries. Pour on top the lemon juice, cinnamon and freshly grated nutmeg and mix well with a large spoon. Next take your blender jar with the cherry sauce and pour it over the apple mixture. Toss well again to make sure it is all lightly coated with the cherry sauce.
Once the crusts are done dehydrating you are going to fill them with this mixture. Scoop the mixture into each tart shell and fill to the top smoothing it out. Next you are going to add the streusel topping.
For the Cinnamon Pecan Streusel
In your food processor, process the pecans with the cinnamon and salt lightly until a course meal forms. Add the dates and process again very briefly just until a course damp meal forms. Sprinkle on top of the tarts evenly. Now place all the tarts back in the dehydrator and dehydrate on 110 F for another 1-2 hrs.
Carmella's notes:
As I had a bunch of pie shells left over from the mince pies recipe, I just used those.
I haven't had dessert yet and I can tell I'll be ready to explode by the time I'm finished (LOL) but man, oh man, was that the best holiday meal ever!
Enjoy!
Happy Holidays Everyone!