Saturday, March 5, 2016

March 2016 Raw/vegan Potluck

This month's theme is a Mediterranean feast.

We had falafels, dolmas, Harissa vegetables, hemp and cauliflower tabbouleh, hummus with carrots and gluten free crackers, and a cashew based tzatziki. We had a wonderful raw Kiwi Cheesecake with a blueberry sauce. April's theme will be a pizza bar.

Make time: 15 minutes + component recipe |
Dehydrator time: 4– 6 hours |
Equipment required: dehydrator, food processor

2 cups sunflower seeds (soaked 4– 6 hours)
4 cups sprouted chickpeas (see page 27) or 2 cans drained chickpeas
1 crushed and chopped garlic clove
1 cup diced onion
1/ 4 cup chopped parsley
1/ 4 cup chopped cilantro
3 tbsp cold-pressed olive oil
1 1/ 2 tbsp cumin
1 tsp chili powder
1/ 3 cup lemon juice
1 tbsp nutritional yeast
2 tbsp tamari

Drain the soaked sunflower seeds and rinse thoroughly. Place the sprouted chickpeas and sunflower seeds in a food processor and blend until chunky; the mixture should hold together when you roll them into balls. Add all other ingredients and pulse until combined. Roll into approximately 1-inch wide balls (this mixture will make around 30– 35 falafel). Place in a dehydrator at 115 ° F for 4– 6 hours. Alternatively you can dry these in a low temperature oven.

May, Megan (2015-08-10). Raw Organic Goodness (Kindle Locations 3297-3305). Fair Winds Press. Kindle Edition.

Harissa Spiced Vegetables 
Make time: 15 minutes
Dehydrator time: 1 1/ 2 hours
Equipment required: dehydrator

1 1/ 2 cups cauliflower florets
2 cups diced zucchini
1/ 2 bunch baby carrots or 3 regular carrots, peeled and cut into halves
2 red peppers
2 tbsp lemon juice
1tbsp cold-pressed olive oil
1 tsp harissa spice
1/ 3 cup almond meal
1/ 2 tsp sea salt
1/ 4 tsp freshly cracked pepper
Place all the ingredients in a bowl and mix until all the vegetables are coated in the spice and almond flour. Spread onto a dehydrator sheet and dry at 115 ° F for 1 1/ 2 hours.

May, Megan (2015-08-10). Raw Organic Goodness (Kindle Locations 3297-3305). Fair Winds Press. Kindle Edition.

Cashew Yogurt Tzatziki Sauce

Makes: 1 1/ 2 cups
1 cup cashews (soaked 2– 4 hours)
1/ 4 cup filtered water (add more as needed)
1/ 3 cup lemon juice
1/ 2 tsp sea salt
1 crushed garlic clove
2 tbsp chopped dill
1/ 2 cup finely diced cucumber

Drain the soaked cashews and rinse thoroughly. Place all the ingredients except the dill and the cucumber in a blender – blend until creamy and smooth. Now fold through the dill and cucumber. Leave to rest for 1/ 2 hour before serving for the flavors of the cucumber and dill to develop in the sauce. Add more salt to taste. Keep in the refrigerator in an airtight container for up 4-5 days.

May, Megan (2015-08-10). Raw Organic Goodness (Kindle Locations 3161-3164). Fair Winds Press. Kindle Edition.

Lemon Hummus
lemon zest and juice
olive oil

hemp and cauliflower tabbouleh

1/2 cup hemp seeds
1 1/2 cup shredded cauliflower
1/2 cup cucumber, diced
1/2 cup parsley, minced
2 TBS olive oil
2 TBS green onion, sliced
2 tsp mint leaves minced
1 TBS lemon juice
1 clove garlic, minced
1 cup chickpeas, canned, drained
salt and pepper to taste

The Dolmas were from Costco. They were not raw but were vegan and delicious.

Kiwi cheesecake used the peach cheesecake recipe from HA replacing the peaches with kiwi

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