can I please, have the recipe for the butternut, hazelnut, raising bread? It looks so yummy. I am salivating right now, even though I am not hungry.Quote:
Originally Posted by Veganforlife
thank you very much
Printable View
can I please, have the recipe for the butternut, hazelnut, raising bread? It looks so yummy. I am salivating right now, even though I am not hungry.Quote:
Originally Posted by Veganforlife
thank you very much
My first pic post :), taken with my phone :cool:
The first is (just taken from my desk at work, haha) a rawified version of my favorite salad since childhood -tomato, cumcumber, onion, sour cream and salt- with kale added, and zucchini as i ran out of cukes (:eek:) and Alissa's sour cream with some variation, as I don't use miso, I added onion powder, a little tumeric, dash chili powder, and a dash of all purpose seasoning. I don't know if there's a secret to organic spices, but that seasoning really did it, FANTASTIC, I got quite the jolt as it was exactly like sour cream! The secret to this salad still holds true, PLENTY of salt. Garnished with the easiest pizza crust points, and parsley
The second (from yesterday) is a rawified Spicy Kani Salad
spiralized:
zucchini
carrot
cucumber
with crumbled nori, cayenne pepper, sesame seeds, and Alissa's mayo, with variations which I don't remember :o
Soo Much Fun!!
Hey Yana - your pictures are too small I NEED to SEE those yummy dishes!
OK, I have made an amazing "toast" from my new raw book I Am Grateful; recipes of Cafe Gratitude Firstly the book is amazing and second very soulfull.
I made the Almond toast because the photos of it in the book made it look so gutsy and full of character and I was not dissapointed.
EPPP
After I made the Almond Toast I got to thinking, hmm,:rolleyes: what if I made a few changes. . .well it worked, I made THE most amazing carrot cakes!
Unfortunatly they did not last long enough to put a nice cream cheez frosting on!
My Almond Toast to Carrot Cake recipe!
1/2c. soaked almonds chopped (toss in at end)
2c. almond flour
1/3c. flax meal
1c. carrot pulp
1/2 - 1c. apple juice
1/2c. agave
2t. cinnamon
2t. pumpkin pie spice
handful currants (toss in at end)
salt
Process all BUT chopped almonds and currents in FP. Mixing them in at end.
The secret with this is as you lay it on the dehydrator sheet dont SPREAD it. just loosely place it on the teflex close enought so it stickes together. What you are trying to avoid here is compressing it so as not to get a very heavy paperweight cake! Dehydrate overnight. After flipping onto screen score into desired portions. Dont over dehydrate as will get rubbery. This one is nice slightly moist. Keeps in fridge for a good long time!:p
This will make a great holiday cake/cookie/bars etc!
Freshly made onion bread
http://i220.photobucket.com/albums/d...e/100_2908.jpg
Corn Chips topped with guacamole, red pepper, and one with black olives too.
http://i220.photobucket.com/albums/d...e/100_2902.jpg
I came across these pictures of the first times I made Alissa's lasagna from her book Living on Live Food.
I tend to make this when the weather gets cooler and cannot recommend it enough! It is simply sublime!
Non of it is difficult but it does take a bit of time. I have streamlined this by making the "components" over the course of a week (they last a long time) and then assembling everything when I have time.
The components in and of themselves are just wonderful and I found I used the leftovers for many other recipes.
I strongly recommend slicing your zucchini/courgette thick as this is super rich and needs the veg factor. I would even recommend more than one layer of veg within each veg layer to cut down on the richness.
This keeps f o r e v e r!
http://farm3.static.flickr.com/2299/...f6bd80.jpg?v=0
The noodles are zucchini julienned, with a julienne peeler. The sauce is fresh tomato, a quarter of a red pepper, a few chunks of zucchini (left over from the peeled) a quarter red onion, one shallot, four sundried tomatoes, part of a jalepeno, a few basil leaves and some Garlic & Rosemary seasoning. I added one avacado to make it thicker and creamy because I usually make pasta sauce with cream. I don't know how long it'd last in the fridge but it sure was good!
P.S. How do you post images in the little box at the bottom of the posts?
Well I had lots of pulp left from juicing and it was a combo of carrots, celery, beets, pear and an apple (mostly carrots though) and made it into the onion bread recipe and omitted the onions.
http://img503.imageshack.us/img503/8145/dscn0539dt5.jpg
Veggie Bread
Had the craving for chocolate last night and made Rawvolution Fudge Recipe so made some.
http://img407.imageshack.us/img407/262/dscn0579tq0.jpg
Fudge
eachpeachpearplum,
Your lasagna looks divine. :)
Okay, so I've got this (medium sized) butternut squash that appeared outside my doorstep one evening (from the neighbor up the road) and it's been sitting on my counter, me looking at it, it looking at me, each of us wondering what's gonna become of it?Quote:
Originally Posted by rawfoodmommy#1
Tonight I grabbed it, veggie peeled the "skin" off, cut it into chunks (seeded it) and ground it up fairly fine in my food processor. Then grabbed some (dehydrated) nut pulp that I had in my freezer from making nut mylk, about a cup or so, two good sized handfuls, processed that with cinnamon (to taste) and freshly grated nutmeg (to taste), an apple (not peeled, but seeded) and about a tablespoon of agave nectar. Processed all this scrapping down the sides periodically. Then coarsely chopped some raw hazelnuts (roughly a cup or so), and added them and about a cup of red flame raisins and stirred this up by hand. Then shaped into a cake (about an inch tall, and about 6-8 inches round) on a teflex sheet and with the rest of the "dough" shaped that into cookies and they are all dehydrating. The "batter" was so yum-oh and tasted of Fall! I don't know if I'll do a frosting or not, this may be just good by itself. I had to chuckle because here I whipped up a "cake" and cookies in about ten minutes if that long. It amazes me how quickly recipes can be prepared.
but I couldn't figure out how to start a thread...anyway, I just wanted to say that I've missed you Veganforlife!
Here's the pie of which I spoke in my blog!:D
People this is my first recepies here......I was made this mmmmm tomatos and it is njanjam
Spent this afternoon relaxing and making raw cheesecake
was a bit rough..but basically
1 cup cashew
2 cups water
soaked- 3 hours, blended with 2 ripe banana, vanilla pod and agave. This mixture was then left to thicken up for 1 hour.
Texture was like double cream when I finished this.
Base
Prunes(I dont like dates)
Pecans crushed
pressed this into a glass dish, chilled for several hours.
Then poured the cheeze filling in, froze for 3 hours, then returned to the fridge.
Looks yummy, cant wait to eat :D
http://img518.imageshack.us/img518/1563/dscn0596vv7.jpg
Yummy Chilli
http://img518.imageshack.us/img518/3889/dscn0597fh8.jpg
Fresh Salad Greens from our local farmer's market
shine72,
That pie looks great. Is the recipe on your blog?
My sleeping pattern has gotten a bit disrupted, so i decided to make a mini Alissa's pumpkin pie, using butternut squash.
I had some left over filling so i added a little carob and coconut oil, as a frosting and as it is October, i drew a web and placed a spider on it, i'm so pleased!! hehe :D *G*