Did you miss the Raw & Local Produce Class at the Whole Foods Co-op in Duluth, MN? Shame on you! Well, because I'm so generous, I'm going to share the recipes from that night! We prepared: Emily's Rawasagne, Melon Gazpacho, Thai Wrap With Satay Sauce, Raw Pumpkin Latte & Raw Mashed “Potatoes” with Spinach Pesto and Peas. Enjoy!
Emily's Rawasagne
Marinara:
1 cup dried tomatoes
4 Roma-style fresh tomatoes
12 cherry tomatoes
4-6 cloves fresh garlic
1 Tbsp nama shoyu (soy sauce)
1/2 onion
2 Tbsp olive oil
2 Tbsp raw agave nectar (or maple syrup)
juice of one lemon
4 Tbsp fresh basil
2 Tbsp mixed Italian seasonings (rosemary, thyme, oregano, etc)
Mix all in food processor. Set aside.
Mushrooms:
3 cups sliced mushrooms, any mixture
1/2 package spinach
1/4 cup nama shoyu
2 cloves garlic, finely chopped
1/4 cup olive oil
salt & pepper to taste
Mix in bowl. Set aside.
Herb Cheese:
1 cup raw cashew butter
1 Tbsp onion
1/2 lemon juice
1 1/2 Tbsp nutritional yeast (optional)
1/2 tsp sea salt
3 Tbsp mixed Italian seasonings (basil, rosemary, thyme, oregano, etc)
Mix in food processor. Add water as needed to create a stiff, yet pourable "cheese."
1 cup sweet corn kernels (cut from the cob)
4 zucchini, sliced into long, thin strips (with box cutter or vegetable peeler)
Assembly:
Line a 9X9 cake pan with plastic wrap, allowing and overhand on the sides. Arrange a layer of zucchini "noodles", covering the entire bottom. Layer on top, in the following order: layer of half of mushrooms & spinach, half of the herb cheese, half marinara sauce, half of the corn kernels. Repeat. Top with final layer of zucchini noodles. Refrigerate at least one hour to solidify and allow flavors to mingle. (I know I already have a Lasagna listed on this blog. The same recipe in fact! However, since we made it that night, I thought I'd list it here as well.)
Melon Gazpacho
4 cups watermelon OR cantaloupe, pureed
1 cup watermelon OR cantaloupe, finely diced
2 cups tomato, finely diced
1 cucumber, finely diced
1 carrot
Green pepper, finely diced
2 limes, juiced
1 teaspoon ginger, minced
1 garlic clove, minced
¼ cup cilantro, finely chopped
2 green onions, minced
1 jalapeno, finely diced (optional)
1 teaspoon salt (to taste)
Pepper to taste
Puree melon. Peel entire carrot into long thin strips, then finely chop strips. Combine the remaining ingredients. Add jalapeno if using. Mix by hand. Season to taste. Serve room temp or chilled. (For the class, we used ONLY watermelon. We used brandywine heirloom tomatoes, and omitted the jalapeno.We also used a purple "green" pepper, for looks.)
Thai Wrap With Satay Sauce
Satay Sauce:
¼ cashew butter
2 teaspoons ginger, minced
4 garlic cloves, minced
1 lemon, juiced
1 jalapeno, minced (if desired)
2 tablespoons raw agave nectar or maple syrup
1 tablespoon nama shoyu (or to taste)
Water to thin
Combine all. Add water until creamy.
Filling:
1 beet
1 cup cabbage
1 parsnip
1 carrot
1 zucchini
1 apple
1 bunch basil
½ cup currants (halved)
Chard leaves or collard greens
Julienne all except chard or collard leaves, which are your “wraps.” Place prepared ingredients in a bowl. Toss with:
2 tablespoons olive oil
1 tablespoon nama shoyu
Place a spoonful inside a leaf and wrap egg roll style. Serve with satay dipping sauce. (In the class we used beet, red cabbage, zucchini, apple and basil. We poured the satay sauce over the top of the veggies and just tossed it lightly. We wrapped it in rainbow chard leaves.)
Raw Pumpkin Latte
½ cup almond milk (see below)
½ cup pumpkin, juiced
¼ cup raw agave nectar (or to taste)
½ teaspoon EACH cinnamon, cloves, nutmeg, ginger and allspice
Combine and serve. Add to black tea or coffee!
For Raw Almond Milk:
1 cup raw almonds, soaked 4 hours
½ cup agave nectar, optional
Pinch of sea salt
Process nuts and water in blender until smooth. Strain through nut bag or multiple layers of cheesecloth, reserving the milk. Wring out the cloth. Rinse out blender cup, and place reserved milk along with remaining ingredients. Combine. Taste for sweetness.
Raw Mashed “Potatoes” with Spinach Pesto and Peas
1 cup cauliflower, pureed
1 cup brazil nuts, powdered in spice grinder
¼ cup olive oil
1 teaspoon sea salt
2 garlic cloves, minced
1 cup basil, minced
1 cup spinach, chopped
1 cup fresh peas
Salt and pepper to taste
Blend cauliflower, nut powder, olive oil, salt, garlic and basil in high speed blender or food processor. Add water if necessary to get it to turn over. Season to taste. Fold in chopped spinach and top with fresh peas. (I will admit - this was a bit of a flop at the class. I forgot my nut/spice grinder. Therefore, the texture was totally lost! We also didn't have fresh, local spinach, so I used mixed greens instead. It ended up being too bitter. I realize that we needed less cauliflower as well. The nut and cauliflower ratio should be equal, if not less cauliflower. Also, feel free to add more garlic and basil!)
All in all, a really great class! Thank you guys!
Yesterday Emily's Raw Foods was at the Northwoods Living Well Festival in Hayward this weekend. I was contacted by a wonderful woman, Dee LaFroth of Essential Wellness to serve smoothies and other goodies. Because of my struggling health, I was not feeling up to doing more than smoothies this time 'round. Dee was able to find another wonderful caterer, Jennifer Sabatka of Full Of Beans Coffee Bar to serve some more "standard" goodies. They were great to work along next to!
