Keeping raw soup warm without cooking`

[Soose]

Well, here are results from Monday's potluck experiment with corn chowder and two crockpots. (Sorry to be several days getting back to this -- it was a hectic time!)

I never experimented with water and temp in the crocks -- just ran out of time.

Made the chowder pretty thick. We pulse in a cup of raw mixed veg at the end for color. People really like that. (I think scallions would be good, too, and good for garnish.)

My crock took 2.5 Blendtec's (full almost to the brim). Then, there I was sitting with half a blender full, so I borrowed a neighbor's second large crock and filled it, too. Each took about 2.5 Blendtec full to the brim loads of chowder.

I made the raw chowder on Sunday night and stored it overnight in the crocks in the fridge. 30 minute trip to the potluck next morning... maybe 45 minutes until they were plugged in. Less than two hours 'til lunch from that point.

I was busy doing other jobs, so when we got there, someone plugged both in on high. But that's alright because starting very cold like that, with the crock cold from the fridge as well, I figured the crocks needed to warm up. Then I was even busier and by the time I checked them to stir an hour later, the soups were still too cool to serve almost all the way through. Just a tad too warm along the outside 1/4" of the soups, not bubbly yet. (Hey, I'm feeding SAD people, so I did not get upset. Just stirred... even worried they wouldn't get warm enough for serving -- I did not want to serve cold soup to this crowd.) I left them on high and stirred, and at serving, they were just right temp in my experience, like they'd come out of the blender. Still raw and fresh tasting.

Feedback was very good on taste. The only thing is, unless you're having a winter time soup and salad type meal, I think people really did not want to waste their tummy space filling up on soup. Most just tasted a little, most really liked it, most did not eat even a whole bowl. So there was a lot left over.

The amount in two crocks was too big for this crowd of 50 with all the other food. I could have only made one crock full, and even that did not get eaten, but wanted to put some on the non-Vegan table as well, which was a large distance away. I wanted to give all a chance to try it.

I don't regret having too much. Two friends (Vegan and non-Vegan) took a lot of one crock home. I just lent my crock to one 3/4 full of soup; the other cleaned her crock of paella and filled it up partially -- supper was done. :)

That left me with almost a full crock myself. And here is the kicker, and why I got sidetracked telling you all this -- I had stayed to clean up, then visits and errands to run on the way home, and by the time I got there, my soup (5 hrs from serving) had started fermenting!

I thought, "did someone add another vinegary dish to it as they were cleaning up?!!" rofl Nope -- it was FRESH food. We all talked about it the next day at a picnic and thankfully the other friends had good raw soup for supper -- but mine went into the compost pile. <G> Live and learn. And one of the lessons learned was that this food was healthy enough to grow bacteria! :)

Well, that's as much as I can add. Thanks all for the help! (Weathered my first event.)

p.s. The salad, an old tried and true recipe I took (Sliced Tomatoes Vinaigrette on Shredded Lettuce from one of the original Cuisinart cookbooks) was as usual a huge hit, both for looks and taste -- I'll post the recipe in another thread.

[revdrcyn]

What an adventure!

Had it been a Raw potluck, I'm sure there would not have been a drop left.

I'm still playing around with my experiments - if I discover anything worthwhile, I'll keep you posted!

[DebB]

Thanks Soose ~ Speakin' of corn chowder, I just made it for my dinner 2 nights ago. The recipe says, "Serves 2-3". Oh really???

You have lucky friends going home with the leftover chowder! *Ü*

[Soose]

DebB, we never bother to measure the corn chowder anymore but I do know from Sunday lunch that I can feed four people a decent sized bowl of corn chowder from one full blendtec; and that bowl of soup is filling enough served with a salad. (I just don't know if I'm making a full recipe or two anymore?)

To all about soup at potlucks...

I'm thinking now that it would have been JUST as easy for me to take along my Blendtec and make the corn chowder there on demand! (Or just before lunch and dump into a warm crock as I made it.) As long as I had a source of warm water. I had to spend just as much time or maybe MORE hassling with the crockpot and serving soup from it. And ya'll know how quick it is to make a batch.

I'd just thought "I'll be way too busy to make soup," as my son had a performance right before lunch. But in truth, even if I didn't pre-measure batches, I could have been a soup-chef that day. This soup is just SO EASY. I could have made it as people were going thru the line.

[I'd just ruined my second blendtec jar last weekend, but especially with two jars, it would be a breeze to keep soup ready for all comers.]

We'll have other potlucks and picnics. :) I am excited to be taking raw food recipes. There's a good contingent of Vegan, and in both Vegan and non-Vegan groups, almost every mom is doing what they can to eat healthy and feed their families healthily. I wouldn't have gone Vegan without their example for several years.

For most of us it's a challenge to find raw recipes our families like. I need so badly to experiment more! I think at another potluck, I'll take a carrot pecan pate (based on Alissa's carrot pecan burgers)? We serve it on a tomato or celery. Or maybe the burgers themselves. I noticed the cooked soy (Boca?) burgers someone brought went over well, even with non-Vegans.

If it's a larger crowd, I am sometimes limited by budget. (Now that I think of it, pecans have been exorbitant lately. Out of season. We're using more walnuts.) Budget is part of why I chose corn chowder this time.

Oh, btw -- this crowd BEGS me to bring back the zucchini hummus. (The chili powder/red bell pepper/sun-dried tomato version.)

[mtrose]

Soose,

"this crowd BEGS me to bring back the zucchini hummus. (The chili powder/red bell pepper/sun-dried tomato version.)"

Where can I find the recipe for this? I have done the banana search and also googled for the recipe, but I can't find anything close.

Can you share the recipe? Thank you so much.

[revdrcyn]

Where can I find the recipe for this?

Living on Live Food page 309

[mtrose]

revdrcyn

I do have the book and looked up that hummus recipe, however, I was hoping to find the one with the chili powder/red bell pepper/sun-dried tomato version that Soose referred to.

I'll just wing it using Alissa's recipe. Thanks!

[Soose]

Mtrose, I first made zucchini hummus last Fall using the Rawvolution recipe... but quickly adapted it to a different flavor as I said. Let me look for my notes...

[/Quote]
Raw Zucchini Hummus from Rawvolution
2 zucchini, peeled
3/4 cup raw tahini
1/4 cup olive oil
1/2 cup fresh lemon juice
2.5 teaspoons sea salt
half teaspoon ground cumin

Combine all in a high speed blender; garnish with chili powder. [/end quote]

And my note from the time: "Just made the raw zucchini hummus from the Rawvolution book and it's a winner! We all liked it. Made it with just hulled ground sesame seeds for tahini. I did cut back on garlic and sea salt, which we find he is heavy on, and then added in some sun-dried tomatoes and some raw red bell peppers, since that is the version x likes so much. Garnished with a little chili powder."

Plus, I remember those sun-dried tomatoes we were buying at the time were VERY salty. If it helps, the hummus comes out quite red/orange! If I had to guess, I'd say start with adding a handfull of the tomatoes and a handful of the red pepper?

I'm afraid I don't have exact measurements. Many times nowadays, we'll season to taste in small steps until it's really good, asking if it needs something bitter or salty or acidic. Usually this gives us the very best results for taste.

One last note -- if I'm adding the red stuff, I don't bother to peel the zucchini. We leave it in for the nutrients.

[mtrose]

Soose,

I look forward to trying your hummus recipe variation. I'm fairly new to raw foods so I'm still struggling to find things that I like. This sounds great!

I really appreciate your info. Thank you so much!

[Soose]

Mtrose, I'm new, too, and still struggling the same way to find foods we like. I'm afraid we are stuck in a rut. I really admire the people here who experiment, and I know we need to follow their paths.

Let us know if you like the zucchini hummus -- one thing going for it is that it's not a huge waste if you don't like it. :)