COONLIE: Your recipes

[misslinda]

Hi Coonlie!

Your recipe photos in the "Recipes only photos 3" on page two at the bottom, would you mind sharing what recipes they are from? If they are your own, would you mind sharing?


Your PHOTOS almost knocked me out--they looked that FABULOUS!

:)

[RawFoodieMom]

I second that! You beat me to it, misslinda! :D

Please share your sources for what recipes you used... AWESOME photos! We're drooling here!

Debra

[misslinda]

I second that! You beat me to it, misslinda! :D

Please share your sources for what recipes you used... AWESOME photos! We're drooling here!

Debra

............ugh, are you like especially drooling for those tahini brownies Rawfoodiemom * looks up *;)

[Carmella]

Coooooooooonlie, where are you?

Darn, she must have gone hiding in the forest again! he he

No seriously, though, your photos are just fabulous! Love the rose in there... I, too would love your brownies recipe.

Oh, and which lasagna recipe is that?

[GreenSky]

I must possess that brownie recipe! Gimmie gimmie now!

Seriously though, everything looks amazing and tasty. Nice work!

[RawFoodieMom]

Bumping up... The suspense is killing me!! LOL

Debra

[misslinda]

* standing next to rawfoodiemom and whistling *

.........worth the wait :D

[RawFoodieMom]

Yoo-hoo! Coonlie, where for art thou?

:D

[misslinda]

Coonlie.......Coonlie.............Coonlie

:p

[Coonlie]

Well, I just took a peak out of my hollow log and saw this thread. ;)
My husband and I both laughed out loud at your fun messages.

Since it's time for bed right now, I'll do my best to post some recipes tomorrow. I didn't actually use recipes for any of these - I tend to create as I go when I make something new and don't usually write it down. Since these are recent, I think I can give you a pretty good idea of how I made them. My husband says I should keep a notebook and write down what I do, so that I can duplicate the ones that we like. He said to tell you that he's proud of me that you want my recipes. Isn't that sweet! :p

Be back tomorrow . . .

[michigan roman]

this is a cool place in this thread :)


* darts back under quilt as winter hibernation is still in progress *

ps - please wake me when the brownies are ready :cool:

[misslinda]

.........hee hee, I know, they look sooooooooooooooooooooo fabulous:p

[michigan roman]

*peeks head out from under quilt*

" i'll take one almond milk to go with that brownie " :cool:

[RawFoodieMom]

Coonlie... awww, your hubby is so sweet!!! We will try to be patient while we await your re-appearance. :)

MR - LOL, "I'll take one almond milk to go with that brownie" sounds so much better than...

Do you want fries with that?? :rolleyes:

But... We better watch out... If misslinda beats us to those brownies we might be in big trouble...

Debra

[carolg]

I think your husband has found a new career with out asking for it: a public speaker teaching other men how to give a sweet compliment and not just eat without kind words coming forward. Thanks for sharing him with us too. Maybe some receive this, but can't assume we all do. Ask me how I know. I get lots of compliments bringing my treats to the massage place. I hated my wheat sprouts but they loved it so good dumping and complimenting place for me.

Patiently waiting your return.

carolg

[Coonlie]

Ok folks, here they are ~

Carmella, the Lasagna recipe was my own -
I used Alissa's marinara sauce. I had a layer of Portabellas and two layers of zuchhini for the noodle layers. I made a "meat" layer of seasoned marianted portabella & walnuts. I had a chopped spinach layer and a mozzarella cheese layer. I had three marinara layers, including the top. So, I had a noodle layer, meat & marinara; then noodles, spinach and marinara; then noodles cheese and marinara. I heated it in the dehydrator for a couple of hours to set it and warm it. It was wonderful warmed but we didn't like it too well cold.

Stuffed Portabellas
Remove stem and hollow out the portabella cap so that it will hold fillings but not overpower them with the mushroom.
Put in a layer of your favorite cheese - I used Alissa's ricotta.
Then fill with marinara sauce.
Heat until warmed through.
When you remove from the dehydrator, top with chopped scallions and bell peppers. This was delicious.

Tahini-Fudge Brownies

Fudgy Brownie layer:
1 C. pitted dates
1 C. dried apricots
2 C. walnuts
3/4 C. raw Cacao powder
1/4 C. water
1/4 C. agave nectar (or to taste)

Mix all together in food processor until fudgy consistancy - may need a little more or less water. Press into a 9"X9" pan. These will frim a little when chilled.

Tahini layer:
1 C. raw Tahini
1/2-2/3 C. Coconut Butter (Artisana)
1/4 C. Coconut Oil (Artisana)
1/2 C. Really Raw Honey
1 tsp Vanilla

Mix in Vita-Mix until smooth and creamy. Spread over brownie layer and put into fridge to chill.

When the Tahini layer has become firm, frost with chocolate frosting.

I used the "Store Bought Frosting" recipe from this site to frost the top.
1 Tbs. Coconut butter
1 Tbsl Cocoa
Few grains of sea salt
Squirt Agave
Few drops vanilla

I made just a small amount of frosting for the amount of brownies, just enough to top them with a little chocolate and to make them look more "finished" since there is plenty of chocolate in the brownie layer.

These are best kept in the fridge. They can be frozen, but we like them best firm but not hard.


Cheesey Dip for Crackers

I started with about 1/3 recipe of Alissa's Mozzarella cheese, then added an avocado, a tomato and a little sea salt and mixed in the Vita-Mix. Really creamy and yummy!

Spicey Crackers
I don't remember exact amounts for the crackers. I can tell you what I used and you'll have to experiment with the amounts. I've found that raw food is very forgiving. If too thick, add another tomato or a little water. If too thin, throw in a few more nuts or seeds and season to taste.

Sunflower Seeds (unsoaked)
Walnuts (unsoaked)
Tomato
Orange Bell Pepper
Parsley
Jalepeno (small amount)
Garlic
Sea Salt

Spread about 1/4-1/8" thick on teflex sheets. Dehydrate at 105 degrees for 3-4 hrs. Flip over and take off teflex and put onto mesh screen. Continue to dry until crispy. May take 18-24 hrs.

Any questions - feel free to ask me!

[Coonlie]

carolg -

Thanks for the nice words about my husband. He is very good at complimenting me on the food I make and he's a good sport about trying new things. He also tells me honestly if he doesn't like something, but he's willing to eat it at least once. I appreciate his input because I don't want to repeat something he doesn't enjoy.

He's a gift from God and I am blessed to have him! :)

[Carmella]

Oh Coonlie,

Thank you so much for sharing your beautiful creations with us! Your lasagna sounds wonderful. So do the mushies... and the brownies... and the dip.. and the crackers! LOL

It is so key to get support in our raw kitchen, isn't it?! I, too, feel so blessed to have Don in my life in more ways than I can count. He has been the creative one in our kitchen lately, always ready to experiment. As funny as this may sound, I miss having raw food prep as my main creative outlet. But then again, this whole phase of sharing about Raw is awesome and nourishing in a different but real way.

Off to prepare tonite's simple supper: soup, pesto, marinated mushies, avo, tomato, alfalfa on almond bread and cucumber salad... Mmmmmmmmmm

[carolg]

It's easy to detect a good person and the compliment was easy to share.

Glad God gave you this wonderful gift. HE knows what HE is doing.

My hubby does eat 99.99% raw creations but not into crackers at all. He seems to enjoy it but slow to express himself as your hubby may. No complaints here.

Thanks for the recipes. They look fabulous!!!!

carolg

[RawFoodieMom]

Coonlie, thank you so much!!!!

You RAWK!!! :)

[Coonlie]

You're very welcome, everyone. I hope you enjoy them.

[Tropigal]

but but but......what about the chocolate raspberry pie!!!
puuleeze! :confused:

[carolg]

Oh, I didn't know we are missing the pie. Just the name sounds fabulous.
carolg