Yuca and Herb Potatoes

Our new vegetable this month is Yuca. We were at the Farmers' Market with Rosario. She purchased Yuca and gave us one to try. She also sent us recipes to try.
This is her plain recipe for Yuca and this is one of her favorite recipes. We added it to our potatoes for our Resurrection Day lunch.

Ingredients:
1 yuca peeled and diced
2 pounds red potatoes, diced
Boil until soft

1 cup vegetable broth
1 TBS nutritional yeast
2 cloves garlic, minced
a handful of parsley and a handful of chives, minced
2 TBS Earth Balance non-dairy spread
boiled potatoes and yucca

Blend to make mashed potatoes.

Raw spinach, mushroom, and cheeze quiche

We altered a recipe from Rawvolution for a spinach, mushroom, and cheeze quiche.
We used the raw onion bread recipe to make the shells.
We used a raw cashew sour kreme for the cheeze, but any will do.

Ingredients:
Raw onion Crusts premade

3 cups spinach
1/4 cup pine nuts
1 cup cashew sour kreme
1 TBS chickpea miso
1 TBS nutritional yeast
1/3 cup coconut aminos
2 cups shiitake mushrooms

Place in a food processor until smooth. Spoon over the shells. Top with caramelized onions. Warm in the dehydrator.

after dehydrating

Fresh Raw Bouillon

This Fresh Bouillon recipe is from Rawmazing. She uses 1/4 cup per cup raw grain/pseudo grain instead of bouillon when cooking. We plan to use it in sprouted grain/pseudo grain recipes as well.

Makes about 1 1/2 cups

• 2 stalks celery
• 1 medium carrot
• 1/2 medium sweet onion
• 1/2 cup celery root
• 1/4 cup chopped shallot
• 1 leek
• 1/4 cup sun-dried tomatoes
• 1-2 tablespoons Bragg’s Liquid Aminos
• 3-4 tablespoons sea salt (use less if desired)

1. Roughly chop all vegetables.
2. Place all veggies in food processor and pulse until puréed.
3. Stir in salt and Braggs. Place in jar or freeze in individual servings.

Raw Vegan Cheese Sticks

We made the recipe for cheese sticks from Rawvolution by Matt Amsden, page 73. The recipe was good but we improved it for our taste buds. We didn't like the marinara sauce recipe, so used another marinara sauce.

Ingredients:
2 1/2 cups sunflower seeds, split (we used crispie - soaked, rinses and dehydrated)
1/4 lemon juice
1/4 cup coconut aminos
2 cloves garlic
1 TBS nutritional yeast
1 tsp Italian seasoning

Directions:
Sunflower coating
Grind 1 cup of sunflower seeds in a coffee grind to a powder. Add the 1 tsp Italian seasoning. Mix.

Cheese
Place remaining ingredients in a high speed blender and blend. Roll a heaping tablespoon in the palm of one's hand and then roll in the sunflower coating.
Place on a dehydrator sheet. Dry at 105 to desired crispiness. 6-20 hours.

Raw Vegan Carrot Raisin Salad

After looking through many recipes we developed this one for a Carrot Raisin Salad. We wanted no sugar and vegan. We also liked this one from food.com but a little fat helps with the absorption of some of the vitamins so we added a cashew mayo. This is really good, just the right creaminess and sweetness!!!

The cashew mayo is from Raw Foods for Dummies, p 144. There are several online.

Carrot Raisin Salad
ingredients:
1 pound grated carrots
1/2 cup raisins soaked in the juice of 1 orange
2 cups pineapples, crushed in the food processor
1/2 cup cashew mayo

Combine everything in a bowl and refrigerate util ready to serve

Raw Curried Vegetables

We love curry and our son asked for a "raw dinner" tonight.
With the cold weather, we made chicken curry for the hubby and raw curried vegetables for myself and our son.

Ingredients
veggies:
1 red bell pepper, diced
3 carrots, diced
2 cups chopped broccoli
1 zucchini, diced
4 stalks of celery
1/4 cup red onion, chopped
1/4 cup cilantro, chopped

Place all the vegetables in a bowl

sauce:
6 dates soaked in 1/2 cup water
2 inch of ginger root
2 cloves garlic
1/2 tsp curry powder
1/2 tsp coriander powder
1/2 tsp thyme
1 TBS coconut aminos
salt and pepper to taste
Place all the sauce ingredients in a high speed blender, including the soaking water.

Fold the sauce over the vegetables and place in the dehydrator for 1-2 hours until warm.

Asian Chopped Salad from the Raw Chef

This recipe for an asian-chopped-salad is is from the Raw Chef.

Ingredients: Serves 2

A few leaves of Chinese Leaf (Napa) Cabbage

Handful of mung beansprouts

Half a red sweet pointed pepper, or bell pepper

1 medium carrot

1/2 medium cucumber

Small handful cashews (1/4 cup = a small handful)

Small handful fresh peppermint leaves

Small handful fresh coriander (cilantro)

Small handful mangetout (snow peas)

A few red cabbage leaves

2 or 3 small broccoli florets

Dressing Ingredients

• 1/2 cup medjool dates
• 1/4 cup orange juice
• 1 teaspoon Lime juice
• 1/2 teaspoon Himalayan salt
• 1 tablespoon cold pressed sesame or olive oil
• Optional: 1/2 teaspoon toasted sesame oil
• 1/2 teaspoon Chinese 5 spice mix
• 1 clove garlic
• 1 small piece of ginger

1. Gather all the salad ingredients onto a chopping board and rough chop with a mezzalune knife. If you don’t have a mezzaluna, just use a good size chef knife.
2. Pop all those chopped salad ingredients into a bowl, and mix with the blended dressing ingredients.