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Tuesday, February 9, 2010
Monday, February 8, 2010
RAW! Cabbage Kale and Broccoli Coleslaw
So pretty and so tasty.
Cabbage Kale Broccoli Coleslaw
1 c shredded green cabbage
1/2 c chopped curly kale
1/2 cup chopped broccoli
1 tbs olive oil
Juice of one lemon (about 1/4 cup)
1 clove garlic, chopped
1/2 tsp organic cane sugar
1/4 tsp ground black pepper
Pinch of salt (optional)
Makes two cups, enough for 4 sides or two entrees.
Thursday, February 4, 2010
Vegan Dinner Last Night Roasted Eggplant over Pasta with Morel Mushroom Cream Sauce
This is what we ended up eating for dinner last night:
Roasted eggplant with morel mushroom sauce over pasta with a lovely green salad sporting fresh tomato and basil.
Here is the technical stuff if you are so inclined.
Roasted Eggplant
Preheat oven to 400F
Peel and slice an eggplant, lay the slices on a board.
Sprinkle some salt all over the top and put a towel on top of all the slices.
Put a cutting board on top and a heavy bowl full of water on top.
Let it rest for an hour or so then put sliced onion on top of the eggplant, cover with a kitchen towel, weight and let rest for 1 more hour.
This process draws some of the liquid out of the eggplant and begins the cooking process. It is optional, you can just roast fresh eggplant.
Oil a cookie sheet with olive oil and lay your eggplant and onion slices on the pan.
Spread a light layer of oil on the vegetables.
Bake in 400F oven for about 12 minutes until eggplant and onions start to get brown at the tips.
Remove from oven and turn vegetables over.
Drizzle with olive oil or add a tbs of water to the pan if you think they look a little dry.
Bake an additional 20 min or until the veges are tender.
Morel Mushroom in a Cashew Cream Sauce
1 med yellow onion chopped fine
4 cloves garlic chopped fine
1 tbs olive oil
.5 oz dried morel mushrooms soaked in 1 cup water for 20 min.
1/2 cup fresh basil
Salt to taste.
4 tbs dry cashews soaked in clear water.
Coarsely chop mushrooms and save soak water for making cashew cream :)
Saute onion and garlic in oil until they are a caramelized.
Add chopped, soaked morels and chopped basil to onions and let them cook a bit. Add a tbs of water if it seems to dry.
Once mushrooms and basil are cooked, add cashew cream made from mushroom water and cashews in blender and blend until very smooth. The smoother, the better.
Add cashew cream to veges and stir until thickened. Add more water if you find the sauce gets too thick.
Roasted eggplant with morel mushroom sauce over pasta with a lovely green salad sporting fresh tomato and basil.
Here is the technical stuff if you are so inclined.
Roasted Eggplant
Preheat oven to 400F
Peel and slice an eggplant, lay the slices on a board.
Sprinkle some salt all over the top and put a towel on top of all the slices.
Put a cutting board on top and a heavy bowl full of water on top.
Let it rest for an hour or so then put sliced onion on top of the eggplant, cover with a kitchen towel, weight and let rest for 1 more hour.
This process draws some of the liquid out of the eggplant and begins the cooking process. It is optional, you can just roast fresh eggplant.
Oil a cookie sheet with olive oil and lay your eggplant and onion slices on the pan.
Spread a light layer of oil on the vegetables.
Bake in 400F oven for about 12 minutes until eggplant and onions start to get brown at the tips.
Remove from oven and turn vegetables over.
Drizzle with olive oil or add a tbs of water to the pan if you think they look a little dry.
Bake an additional 20 min or until the veges are tender.
Morel Mushroom in a Cashew Cream Sauce
1 med yellow onion chopped fine
4 cloves garlic chopped fine
1 tbs olive oil
.5 oz dried morel mushrooms soaked in 1 cup water for 20 min.
1/2 cup fresh basil
Salt to taste.
4 tbs dry cashews soaked in clear water.
Coarsely chop mushrooms and save soak water for making cashew cream :)
Saute onion and garlic in oil until they are a caramelized.
Add chopped, soaked morels and chopped basil to onions and let them cook a bit. Add a tbs of water if it seems to dry.
Once mushrooms and basil are cooked, add cashew cream made from mushroom water and cashews in blender and blend until very smooth. The smoother, the better.
Add cashew cream to veges and stir until thickened. Add more water if you find the sauce gets too thick.
Tuesday, February 2, 2010
Today's Lunch: Nori Wraps! Raw Vegan Sushi
Nori filled with avocado, yellow bell pepper, curly kale and mystery seaweed that is in my cupboard. I think it's some kind of kelp. I soak the kelp in cold water for a couple of hours. At that point it makes a good raw noodle, goes well in salads, soups, and of course, sushi!
The brown liquid is soy sauce which is NOT raw and totally optional.
Making nori wraps or "raw vegan sushi" is easier than it seems. Nori sheets are terrific for wrapping up just about any combination of food. Put your ingredients on the sheet, roll it up nice and tight wet the end of the wrapper and seal it up.
Try it, you'll be pleasantly surprised what kind of quick, attractive, and healthful raw vegan snacks and meals you can make from fresh ingredients you have in your fridge!
You can also break up nori sheets and put them in soups for texture, flavor and nutrition.
"Seaweed draws an extraordinary wealth of mineral elements from the sea that can account for up to 36% of its dry mass. The mineral macro-nutrients include sodium, calcium, magnesium, potassium, chlorine, sulfur and phosphorus. The micro-nutrients include iodine, iron, zinc, copper, selenium, molybdenum, fluoride, manganese, boron, nickel and cobalt."
I got that information from ITM online. You can click that link if you'd like to delve into the nutritional benefits of seaweeds (or as we like to call them "the REAL seafood").
Terrible photo. I know. My camera broke and I am using the old one with the broken view screen. Since the screen is broken I can't figure out how to turn of the flash. I'm working on getting another camera at which point I will begin to update with more regularity.
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