Recipes for the Braves Ones

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Greetings Members:

 

Here are a few recipes for you to try.

 

Enjoy,

Elaine

 

 

Gourmet Vegan Recipes

It is great to eat simple food. Making a meal out of plain, raw fruits and vegetables can be satisfying and refreshing. Once we know that we can live on these foods, there is no more pressure to spend endless hours in the kitchen cooking. We can have more free time to do what we enjoy, and spend less time cleaning pots, and dirty pans.

 

However, many people truly enjoy cooking and making gourmet food. These people often think that they would not be able to enjoy the Sunfood lifestyle. Perhaps this is because they do not realize that it is possible to spend just as much time in the kitchen making gourmet food, using fruits, vegetables, nuts, and seeds, as they would making traditional food. If you like to make good food, the Sunfood lifestyle will not be of any deprivation!

In the book The Sunfood Cuisine, you will find more information about gourmet living food meals, along with many more vegan recipes. For now, you can enjoy the following recipes.

 

 

Supreme Exotic Wild Rice Salad

 

3 cups sprouted wild rice *1 1/2 cup tomatoes, chopped1/4 cup olive oil1 lemon, juice of1 cup mashed avocado1/3 cup orange juice1/2 cup cilantro (or parsley), chopped2 Tbs. soaked raisins1 inch grated ginger3 Tbs. maple syrup (or 2 Tbs. of honey diluted 1 Tbs. water)1/2 to 1 tsp. sea salt (to taste)2 Tbs. nama shoyu, or tamari sauce

Mix all ingredients in a bowl. For this recipe, maple syrup is preferable to honey. If you object to maple syrup, dilute 2 Tbs. of honey 1 Tbs. water, or blend the honey with the orange juice. This is one of my favorite dishes to bring to potlucks and family gatherings. This recipe is perfect for introducing people to raw cuisine. Makes 4-5 servings.

* Wild rice is not a grain, but a seed. It is in fact not at all related to rice, but named that way because of its appearance. Wild rice grows in Canada and the northern United States, and is still harvested from the wild. It is a really nutritious and hearty addition to the sunfood cuisine. Wild rice may be eaten raw, but has to be sprouted beforehand. Soak a cup or two of wild rice for 24 hours in a jar. Then drain the water, and rinse two times a day for the next two or three days until the rice is soft enough to eat. It usually takes 2 days of sprouting (plus one day of soaking). I like to soak wild rice in a large, glass container, and then place it in a large strainer, the same type that is used to drain pasta. It is then easy to run water over it twice a day. You can place the strainer full of wild rice in a bowl, to avoid getting water everywhere. You may then make delicious salads with the wild rice, or add it to other

dishes.

Better Than Mom’s Tomato Sauce3 cups tomatoes, diced4 Tbs. apple cider vinegar1 Tbs. honey, or maple syrup1/2 to 3/4 tsp. sea salt (to taste)1 Tbs. Italian herbs mix (a mix of basil, thyme, oregano, and garlic)1/2 cup fresh basil, or 2 Tbs. dried1 1/2 cups sundried tomatoes1 tsp. jalapeño pepper1 medium garlic cloveBlend until smooth. If you do not have a Vita-Mix, you will need to soak the sundried tomatoes in water beforehand. Soak them for a few hours, then discard the soak water. Makes 2 cups.Chile Sin Cocción2 cups either chopped broccoli, cauliflower, purple

cabbage, or a combination of all these2 Tbs. onion, chopped2 cups zucchinis, sliced into strips1 cup red bell pepper, diced1 cup Better Than Mom’s Tomato Sauce (previous recipe)1-2 tsp. chile powder

Mix all ingredients in a bowl. Add more or less chile powder depending on your taste. Serves 3-4.

Eggplant Lasagna1 medium to large eggplant2 cups water1/4 cup nama shoyu, or tamari sauce1 tsp. sea saltCut eggplant thinly lenghtwise. Marinate in water, nama shoyu, or tamari sauce and sea salt for at least 2 hours, and up to 12 hours. Dry the eggplant sliceswith a paper towel.Prepare the following in separate bowls:1 cup Better Than Mom’s Tomato Sauce2 cups shredded zucchinia few slices of red onionCheese sauce:

1/3 cup tahini1/3 cup olive oil2 Tbs. nama shoyu, or tamari sauceMix together in a bowl until smooth.Create different layers, alternating:

Eggplant, tomato sauce, shredded zucchini, cheese sauce, eggplant, tomato sauce, etc. Finish with shredded zucchini, and decorate with a few slices of onion. Serves 2-4.

 

Raw Thai Stir-Live

 

4 cups purple cabbage, chopped2 cups cauliflower, chopped1 yellow (or red) bell pepper, chopped2 cups white mushrooms, sliced1/2 cup cilantro, chopped1/2 cup tomatoes, chopped1 avocado, diced1-2 inches ginger, grated2 medium garlic cloves, minced1 Tbs. lemon zest *4 Tbs. maple syrup (or 2 Tbs. honey, diluted in 1 Tbs. water)4 Tbs. nama shoyu (or tamari sauce)1/4 cup olive oil1 pinch cayenne pepper, or 1/4 tsp. jalapeño pepperMix all ingredients in a bowl. Serves 4.

* Lemon zest is lemon peel that has been shredded.

 

BASIC RAW DRESSING

For one serving of dressing (which is for a whole big plate of greens and veggies)

Blend:

1 or 2 tomatoes, quartered and dropped in blender (for sweet flavor)

1/4 or 1/3rd of a rib of celery (for salty flavor)

3 or 4 Tablespoons of either lime or lemon or a combo (for sour flavor)

When available fresh herbs (1/4 cup basil, a few sprigs parsley, or whatever desired, or dried oregano, etc for spicy/bitter)

A bit of onion or jalapeño or garlic (for a kick)

For a creamy texture, add 3 pitted Moroccan Olives, (1 dollup of raw tahini or an avocado is great too).

 

You can get a whole different flavor just by changing the herbs for adding some kick.

Dips & Sauces Recipes

Everyone is familiar with guacamole, salsas, and other dips. They are made from fruits and vegetables. They are often served as an entrée with vegetables or as part of a dish. In the sunfood cuisine, things are slightly different. Guacamole can be viewed as a staple. In addition, dips and sauces may form the basis of a meal.Some of these dips are so delicious that you will want to eat them as a meal, with plenty of green vegetables. You can also prepare extra, and use this for other salads and snacks.Dips and sauces are not as rich as nut pâtés, since they are made with avocados, tomatoes, and oils, rather than nuts and seeds. I usually make dips in a food processor or a blender. However, in the case of making guacamole, all you need is a bowl, a cutting board, a spoon, a fork, and a knife.

More information on dips, along with many more vegetarian recipes, will be found in the book The Sunfood Cuisine

 

Super Guac2 cups avocados, mashed1 1/2 cup tomatoes, diced1/2 yellow bell pepper, chopped1/2 cup cilantro, chopped1 lemon, juice of2 Tbs. tahini4 Tbs. flax seed oil1/4 to 1/2 tsp. sea salt (to taste)1 tsp. cumin1 tsp. garlic powdercayenne pepper or tabasco sauce (to taste)Mash the avocados in a bowl. Add all of the other ingredients. Mix well. Serve with vegetables, or inside leaves of romaine lettuce or cabbage for a raw burrito.

 

Peamoli

 

2 cups fresh or fresh frozen green peas2T olive oil1 lemon, juice of1 medium garlic clove1/4 to 1/2 tsp. sea salt (to taste)1tsp. dulse powder (optional)1/2 cup tomatoes, diced (cherry tomatoe halves are best)

Blend all ingredients, except the tomatoes, in your Vita-Mix, or food processor. You may also homogenize the peas in a Champion, Green Life, or Green Power juicer, with the blank plate on, and add the other ingredients separately in a bowl. Add diced tomatoes, then mix well. If you use frozen peas (organic only), you will have to let them thaw overnight. Add the dulse powder if you prefer a more “smokey” flavor. Serve as a dip with sticks of celery, carrots, peppers, and green vegetables.

 

Mango Salsa

3 cups tomatoes, diced2 cups fresh mangoes, diced8 Tbs. onion, minced1/2 cup cilantro, chopped2 limes, juice of1 garlic clove, minced2 tsp. jalapeño pepper, minced1/4 tsp. sea salt (or to taste)Mix all ingredients in a bowl.

Avocado Mayonnaise

1 1/2 cups avocados, mashed1/3 cup olive oil1 Tbs. honey, or maple syrup1 garlic clove6 Tbs. apple cider vinegar2 Tbs. orange juice2 Tbs. dulse flakes1/4 tsp. sea saltMix all ingredients in a food processor or blender, adjusting quantities to obtain a rich, mayo-like consistency.

Almond Mayonnaise

2 cups soaked almonds2/3 cup olive oil1/4 cup apple cider vinegar2 tsp. dill seeds, or parsley flakes, or 1/2 cup of fresh dill1 1/2 cups tomato1/2 tsp. sea saltPut almonds in a food processor or Vita-Mix, along with the apple cider vinegar, and tomato. Then pour in the olive oil a little bit at a time until you reach a creamy consistency. Add parsley flakes and sea salt. The Vita-Mix is the best tool for this recipe. The goal is to achieve a super-creamy consistency. If you are unable to do so, it may be because your food processor is not strong enough. You may also run the almonds through a Champion Juicer first, before blending all of the other ingredients together.

Pico De Gallo

4 cups tomatoes, chopped2 limes, diced1/4 cup onions, diced1 cup pineapple, diced1 cup cilantro, chopped2 Tbs. apple cider vinegar1 tsp. cumin1 tsp. sea salt2 Tbs. maple syrup (or honey)cayenne pepper powder or minced chiles to tasteThe tomatoes, onions, and pineapple should be diced finely. Mix. Add enough cayenne pepper powder or minced chiles (hot peppers) to make this salsa spicy, without being overly hot.

 

 

 

 

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