April 09, 2002Greetings,
For those of you who may not already know, April 22 is Earth Day. It is observed throughout the world as a way of raising consciousness about our actions and their environmental impact on the Earth, and draws together many different factions of the environmental, political, and animal rights communities. It was started as a way of showing love and respect for the planet we live on, and to raise awareness of ways that we can make it a better place for all of the creatures that inhabit it. To find out more about Earth Day and what may be going on in your area, check out www.earthday.net or search the web for many other informative websites.
So in honor of Earth Day, I feature recipes that are all raw, because including more raw foods into your diet is better for your health and for the welfare of this planet. Eating raw foods are better for our health on so many different nutritional levels, from the enhanced retention of vitamins and essential amino acids to the better utilization of proteins and fiber. Cooking food destroys all kinds of beneficial nutrients, so why not eat them the way nature intended- fresh from the stem or vine? Raw food is living food, and thus we receive energy and vitalization from it!
I hope that all of you will try preparing many of these recipes, and that they will encourage you to create some of your own and to include more raw foods in your daily diet. I guarantee that you will feel completely energized after eating a raw meal! So once again, Happy Earth Day to all of my fellow vegans, the environmentally conscious, and those dedicated to living a more compassionate lifestyle. As always, be good to one another, and remember... eat your veggies! :-)
8 Roma tomatoes, destemmed, deseeded, and diced
In a blender or food processor, place all of the ingredients, and process for 2-3 minutes or until smooth. Taste and adjust amount of horseradish and seasonings, to taste. Serve immediately or chill, if desired.
Yield: 3 Cups
1/2 cup raw almonds
Begin by placing the almonds in a small bowl, cover them with water, place them in the refrigerator, and leave them to soak overnight to loosen their skins. Remove the almonds from the water, squeeze each almond between your thumb and forefinger to remove the skin, place them on a towel, and set them aside to dry. In a blender or food processor, place the almonds and pine nuts, and process for 1-2 minutes to finely grind them. Scrape down the sides of the container, add the remaining ingredients, and process for 1-2 minutes to form a smooth puree. Taste and adjust seasonings, as needed. Transfer the mixture to an airtight container and store in the refrigerator. Serve as a dip or spread for vegetables, crackers, or breads, as a sandwich filling, or to add flavor to sauces, dressings, salads, grains, or other side dishes.
Yield: 1 1/4 Cups
8 sun-dried tomatoes
In a small bowl, place the sun-dried tomatoes, cover them with water, and set them aside for 20-25 minutes to rehydrate. Drain the water from the sun-dried tomatoes, but reserve it for use in the recipe. Transfer the rehydrated tomatoes to a food processor, add 3 T. of the soaking liquid (saving the remainder for use in another recipe), and process for 1 minute. Scrape down the sides of the container, add the remaining ingredients, and process for 1-2 minutes to form a smooth puree. Taste and adjust seasonings, to taste. Transfer the mixture to an airtight container and store in the refrigerator. Serve as a dip or spread for vegetables, crackers, or breads, as a sandwich filling, or to add flavor to sauces, dressings, salads, grains, or other side dishes.
Yield: 1/2 Cup
1/4 cup water
In a small bowl, place all of the ingredients, season to taste with salt and pepper, and whisk well to combine. Transfer the mixture to an airtight container and store in the refrigerator. Use as a marinade or dressing, or to add flavor to sauces, salads, grains, or other side dishes.
Yield: 1 Cup
3 cloves garlic
In a food processor or blender, place the cloves of garlic and slices of ginger, and process for 30 seconds. Scrape down the sides of the container, add the tahini, lemon juice, miso, turbinado sugar, powdered kelp, and cayenne pepper, and process for an additional 30 seconds. In a measuring cup, combine the water and flax oil, and while the machine is running, slowly drizzle the mixture in. Continue to process the mixture an additional 1-2 minutes or until smooth and creamy. Transfer the dressing to an airtight container and store in the refrigerator for 3-5 days.
Yield: 2 Cups
1 1/2 cups asparagus, ends trimmed, stems peeled, and sliced
In a food processor, place the asparagus, mushrooms, shallots, green onion, and parsley, and pulse for 30 seconds to roughly process the mixture. Add the water and process for 1-2 minutes or until the mixture is smooth. Add the remaining ingredients and process the mixture for an additional 1-2 minutes or until smooth. Serve immediately or chill, if desired.
Yield: 4 1/2 Cups
2 cups Gala apples, cored, and diced
In a medium bowl, place the diced apple, sprinkle the lemon juice over it, and toss well to coat thoroughly (to prevent discoloration). Add the cucumber, celery, shallots, walnuts, sunflower seeds, parsley, mint, and dill, and toss gently to combine. Drizzle the Sesame-Flax Dressing over the apples and vegetables, sprinkle them with the salt, and toss well to thoroughly coat the mixture with the dressing. Serve immediately or chill, if desired.
4 cups kale, stripped from stems, washed well, and leaves thinly sliced
In a large bowl, place the kale, beets, carrots, mung bean sprouts, and green onion, and toss gently to combine. Sprinkle the sesame and hemp seeds over the vegetables. Drizzle the Sesame-Flax Dressing over individual servings, as desired.
8 large red-tipped loose-leaf lettuce leaves or other lettuce of choice, washed well, and patted dry
Begin by placing 6 of the lettuce leaves on a plate and setting them aside. Roughly chop the remaining 2 lettuce leaves and transfer them to a medium bowl. Add the red pepper, cucumber, tomatoes, celery, black olives, and green onion, and toss gently to combine. In a small bowl, place the Garlic and Herb Marinade and Tomato and Herb Paste, and whisk well to combine. To assemble each lettuce wrap: place one lettuce leaf on a plate or work surface, place 2 T. of the Artichoke Paté, top with 1/3 cup of the chopped vegetable mixture, drizzle 1 T. of the Garlic and Herb Marinade-Tomato and Herb Paste mixture over the vegetables, fold the sides of the lettuce leaves towards the center, and then starting at the stem end, roll the leaf to enclose the filling. Repeat the procedure with the remaining ingredients. Serve 1-2 lettuce wraps per person.
Yield: 6 wraps
1 cup wild rice
Preparing this recipe takes some pre-planning because the wild and brown rice need to be soaked for several days. Begin by placing the wild rice and brown rice in a fine mesh colander and rinse them well with cold water. Transfer the rinsed rice to a medium bowl and add enough water to cover the rice by an additional one inch. Set the bowl aside and leave the rice to soak at room temperature for 24 hours. Drain the soaking rice in a fine mesh colander, rinse the rice with cold water, and leave it to drain. Return the rice to the bowl, cover it with enough water to cover the rice by an additional one inch, and then set aside at room temperature for an additional 24 hours. Repeat the soaking, rinsing, and soaking procedure for 72 or more hours or until the rice has softened and started to split. When the rice has begun to split and it is tender enough to eat, transfer it to the fine mesh colander, drain it well. Transfer the rice to a large bowl and set it aside while preparing the vegetables.
Using a vegetable peeler, peel the stems of the asparagus, and then thinly slice the asparagus on the diagonal. Add the asparagus to the bowl of rice. Cut the mushrooms in half lengthwise, then thinly slice them, and add them to the bowl of rice. Add the red pepper, celery, green onion, parsley, and dill, and toss gently to combine. In a small bowl, place all of the remaining ingredients, and whisk well to combine. Pour the wet ingredients over the rice mixture and toss thoroughly to coat the mixture with the dressing. Taste and adjust the seasonings, to taste. Set the mixture aside for 15-20 minutes to allow the flavors to blend and then toss again just before serving.
1/4 cup green pepper, destemmed, deseeded, and finely diced
Begin the raw lasagne by preparing the marinated vegetables. In a small bowl, place the green pepper, red pepper, carrot, celery, and green onion, and stir to combine. In medium bowl, place the slices of zucchini, drizzle 2 T. of the Garlic and Herb Marinade over the zucchini, and move the slices of zucchini around in the bowl to thoroughly coat the slices with the marinade. Add the remaining 2 T. of the Garlic and Herb Marinade to the chopped vegetable mixture and toss well to combine. Place the zucchini slices and chopped vegetable mixture in the refrigerator and leave them to marinate for several hours to soften them slightly and infuse them with the flavors of the marinade.
Remove the marinating vegetables from the refrigerator. Prepare the Artichoke Paté and Tomato and Herb Paste according to their recipe instructions. Assemble the pieces of lasagne on a large platter. To assemble each piece of raw lasagne: place one slice of the marinated zucchini, carefully spread 1 T. of the Artichoke Paté over the slice of zucchini, then 1 T. of the chopped marinated vegetables, followed by 1 t. of the Tomato and Herb Paste, repeat the layers, and place a slice of zucchini on top. Repeat the layering procedure with the remaining ingredients. Serve 2 or more pieces per person.
Crust:3/4 cup raw almonds
Filling:3 T. agar-agar flakes
In a food processor, place all of the crust ingredients, and process for 2 minutes to finely grind the mixture. Scrape down the sides of the container and process an additional 1-2 minutes or until mixture holds together when squeezed between your fingers. Transfer the crust mixture to a 9-inch pie pan or cake pan. Using your hands, press the crust mixture to evenly cover the bottom of the pan, and set aside while preparing the filling.
In a small bowl, place the agar-agar flakes, pour the apple juice over the flakes, and set the mixture aside for 10 minutes to allow the flakes to soften. Wipe out the food processor container with a clean towel for reuse in preparing the filling. Add the bananas to the food processor and process for 2 minutes or until very smooth and creamy. Add the agar-agar mixture, dates, and lemon juice, and process an additional 1 minute. Pour the filling over the prepared crust. Cover the top of the filling with a piece of parchment paper, place the pie in the refrigerator, and allow it to chill for 2 or more hours. Just before serving, decorate the top of the pie with the sliced strawberries.
Yield: One 9-inch pie
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