Soose
08-14-2009, 09:14 PM
We've been at the beach a few days; had set ourselves the goal of trying some raw recipes, get our feet wet. A friend lent us Rawvolution before we left. So, we've made:
-- the famous onion bread;
-- a couple of versions of the mock tuna salad;
-- carrot pecan pate (had made that before, a staple at home now);
-- alfredo and mixed veggie on summer squash pasta "noodles";
-- a walnut/sun-dried tomato marinara sauce on same.
I think that's all the new stuff. But we really liked it all; and we have a lot more confidence in the raw recipes now -- that we will probably like what we make. We've learned to taste each ingredient as we go.
And now, we feel "cooking" raw is a lot simpler than we'd feared reading lots of recipes with so much prep/soaking/planning ahead. The pasta dishes, well, I sort of pulled them out of my hat without a lot of prep or time. I'd been looking at recipes but when the time came, I "winged" it. And they turned out good anyway.
I have to say, I am astounded at how well the cream sauces turn out! And at what a nice "pasta" dish the grated summer squash made. (I don't have a spiralizer thing yet.) I thought we'd have to give up these creamy pasta type dishes going raw -- it's a little weird to be eating such dishes and know they are HEALTHY while we are eating them!
The onion bread is all everyone here has said it is, though we found it a little greasy. (Maybe my son measured the olive oil wrong; we'll find out next try.) The surprise was that it was so rich, we didn't devour it all but left a little for the next day. We'll try a milder bread (hopefully a faster dehydrating recipe) next.
I meant to make a lasagne from this link but we ran out of time.
http://gliving.com/zucchini-lasagne-with-spinach-and-green-pesto/
so we can look forward to making that at home. :)
-- the famous onion bread;
-- a couple of versions of the mock tuna salad;
-- carrot pecan pate (had made that before, a staple at home now);
-- alfredo and mixed veggie on summer squash pasta "noodles";
-- a walnut/sun-dried tomato marinara sauce on same.
I think that's all the new stuff. But we really liked it all; and we have a lot more confidence in the raw recipes now -- that we will probably like what we make. We've learned to taste each ingredient as we go.
And now, we feel "cooking" raw is a lot simpler than we'd feared reading lots of recipes with so much prep/soaking/planning ahead. The pasta dishes, well, I sort of pulled them out of my hat without a lot of prep or time. I'd been looking at recipes but when the time came, I "winged" it. And they turned out good anyway.
I have to say, I am astounded at how well the cream sauces turn out! And at what a nice "pasta" dish the grated summer squash made. (I don't have a spiralizer thing yet.) I thought we'd have to give up these creamy pasta type dishes going raw -- it's a little weird to be eating such dishes and know they are HEALTHY while we are eating them!
The onion bread is all everyone here has said it is, though we found it a little greasy. (Maybe my son measured the olive oil wrong; we'll find out next try.) The surprise was that it was so rich, we didn't devour it all but left a little for the next day. We'll try a milder bread (hopefully a faster dehydrating recipe) next.
I meant to make a lasagne from this link but we ran out of time.
http://gliving.com/zucchini-lasagne-with-spinach-and-green-pesto/
so we can look forward to making that at home. :)