The Complete Book of Raw Food (75 page)

A
DVANCED PREP
:
10 min for peroxide soak
I
MMEDIATE PREP
:
20 min (Pine Nut Sour Cream 15 min)

S
ERVES
4
S
PECIAL
E
QUIPMENT
Blender

4 large or 6 medium white mushrooms, chopped

1 teaspoon sea salt

½ cup
Pine Nut Sour Cream

dash pepper

¾ cup chopped walnuts

green onions, finely chopped (for garnish)

Blend all the ingredients together with 1 cup water, adding the nuts last. Set blender bowl in very hot water until the stroganoff is hot. Serve garnished with fine chopped green onions.

Hint:
Before making this dish, remove any mold from the nuts: Pour ½ cup water and ¼ cup hydrogen peroxide over the nuts and let sit 10 minutes. Pour off the fizzy water, wash 2 or 3 times and chop.

Oh My Chili

B
Y
A
BEBA
W
RIGHT

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
35 min

S
ERVES
12
S
PECIAL
E
QUIPMENT
Blender

8 to 10 Roma tomatoes, plus ½ cup chopped tomatoes

1 cup unsoaked sun-dried tomatoes

½ red onion

½ cup cilantro, divided

4 stalks celery, chopped and divided

2 tablespoons olive oil

2 red bell peppers, chopped and divided

3 cloves garlic

1 tablespoon lemon juice

Celtic sea salt, to taste

jalapeño to taste

½ teaspoon cumin

¼ cup unsoaked raisins

1 ½ cups barley, soaked 3 days (without draining or rinsing)

⅓ cup chopped green onion

1 to 2 ears corn (optional)

1 teaspoon dill flakes (optional)

Blend 8 to 10 fresh tomatoes, the sun-dried tomatoes, red onion, ¼ cup cilantro, 2 celery stalks, olive oil, 1 red bell pepper, garlic, lemon juice, Celtic sea salt to taste, jalapeño, raisins, and 1 cup water in a blender.

If the blended ingredients are too thin, purée 2 carrots in the food processor and add these to blended the mixture. Do not blend again.

Rinse and drain barley well. Pour the mixture into a bowl with the barley and add: ½ cup chopped tomato, 2 chopped celery stalks, ¼ cup chopped cilantro, 1 chopped red bell pepper, and ⅓ cup chopped green onion. For thicker chili, add the corn and dill flakes.

Pecan Almond Stuffed Mushrooms

B
Y
R
ITA
R
OMANO

A
DVANCED PREP
:
24 hours for soaking

S
ERVES
6
S
PECIAL
E
QUIPMENT
Food processor

1 cup pecans, soaked for 24 hours and drained

1 cup almonds, soaked for 24 hours and drained

2 tablespoons almond butter

1 cup chopped celery

½ cup chopped red onion

1 ½ cups finely chopped carrots

2 teaspoons poultry seasoning

6 large mushroom caps (or more)

seedless cucumbers and baby greens, for garnish

Combine the pecans, almonds, almond butter, celery, onion, carrots, and poultry seasoning in food processor fitted with “S” blade and pulse to a chunky pâté.

Don’t over-blend. Leave some texture in the carrots.

Clean and rinse the mushrooms, then stuff each with the pâté. Garnish with seedless cucumbers and baby greens.

Hint:
Serve stuffed mushrooms with lots of greens, sprouts, and sliced cucumbers.

Variation 1:
For an added dimension, marinate the mushroom caps several hours in garlic flavored Bragg Liquid Aminos and lemon juice. The mushrooms will soften and absorb some of the flavor. Rinse the mushroom caps before stuffing.

Variation 2:
Stuff zucchini, peppers, or endives instead of mushrooms.

Editor’s note:
Add the mushroom stems into the pâté to use them up too
.

Purple Lotus Wraps with Almond Fig Sauce

BY
M
AYA
A
DJANI

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
20 min

S
PECIAL
E
QUIPMENT
Blender
S
ERVES
4

For the fig sauce:

4 cups dried black mission figs, soaked in warm water

4 tablespoons raw almond butter

juice of 1 lemon

3″ piece of ginger, chopped

1 clove of garlic

1 teaspoon dulse flakes (optional)

1 teaspoon sea salt or 1 tablespoon mellow white miso

For the wraps:

4–8 purple cabbage leaves

1 cup sprouts (any kind)

1 avocado, sliced

½ beet, shredded

1 carrot, shredded

1 cup other chopped or shredded veggies (optional)

Place figs and soaking water in blender with other ingredients, adding more water as needed and blend until creamy. Smooth Almond Fig Sauce into purple cabbage leaves and add sprouts, avocado, shredded beets, carrots, and any veggies you enjoy. This dish is both aesthetically gorgeous and deeply satisfying.

Raw Ratatouille