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Oct 24, 2011
Category: Vegetables
Cuisine: Other Regions/Ethnicities
Prep Time: Less than 15 min
Special Considerations: Vegan

Breakfast:

Bread & strawberry jam


Dinner:


250 gr couscous

1 zucchini

1 slice oignon

1 red bell pepper

Curry

Olive oil

Pepper


Mix the hot water with the couscous, grill the zucchini with curry & pepper, then grill the bell pepper with the slice of oignon & pepper.


Mix & serve

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Posted: Oct 24, 2011 4:41pm
Oct 23, 2011
Category: Potato Dishes
Cuisine: Other Regions/Ethnicities
Prep Time: Less than 1 hr
Special Considerations: Vegan

Breakfast:

Oatmeal & Rice milk

Dinner:

5 medium potatoes

400 gr mushrooms,

pepper,

parsley,

olive Oil

Curcuma

Cook the potatoes in the water with curcuma.

Grill the mushrooms in the oil with pepper, then add the potatoes & the parsley.

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Posted: Oct 23, 2011 9:28pm
Oct 21, 2011
Category: Autumn
Cuisine: Other Regions/Ethnicities
Special Considerations: Vegan

Breakfast:

Oat meal with rice milk

Dinner:

1 brocoli

2 big apples

250 gr pasta

Cinnamon

Cook the brocoli in water

Cook the pasta in water, a mn later add the apples cut in cubes & the cinnamon.

Mix & serve

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Posted: Oct 21, 2011 11:18pm
Oct 20, 2011
Category: Pasta
Cuisine: Other Regions/Ethnicities
Prep Time: Less than 15 min
Special Considerations: Vegan

Breakfast:

Avocado with olive oil & pepper

Dinner:

Pasta

sweet peas

1 cucumber

1 slice red oignon

curcuma

pepper

soy oil

cook the pasta with the curcuma.

grill the cucumber with the oignon in the oil & pepper.

Mix & serve

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Posted: Oct 20, 2011 4:59pm
Oct 19, 2011
Category: Beans
Cuisine: Latin American
Prep Time: Less than 15 min
Special Considerations: Vegan

400 gr red beans

50 gr rice

1 eggplant

5 sticks of bamboo

tomato sauce

dry basil

1 clove of garlic

Grill the eggplant with the garlic, then grill the bamboo.

Mix the beans with the rice, the basil & the tomatoe sauce, warm it, then add the grilled ingredients.

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Posted: Oct 19, 2011 3:03pm
Oct 18, 2011
Category: Vegetables
Cuisine: Other Regions/Ethnicities
Special Considerations: Vegan

300 gr rice

1/2 cauliflower

200 gr sweet peas

1/2 eggplant

1 clove garlic

curry

Soy oil

Boil the rice & the cauliflower with curry.

Grill the peas & the eggplant with the garlic in the oil.

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Posted: Oct 18, 2011 4:18am
Oct 17, 2011
Category: Vegetables
Cuisine: Other Regions/Ethnicities
Prep Time: Less than 15 min
Special Considerations: Vegan

Breakfast:

Peanut butter sandwwiches

Dinner:

Pommes Dauphines

1 cucumber

1 red pepper

1 clove of garlic

Pepper

Olive oil

Cut the cucumber & the pepper in cubes, mix them & add some olive oil.

Fry the potatoes with the garlic & the pepper.

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Posted: Oct 17, 2011 1:57am
Oct 15, 2011
Category: Vegetables
Cuisine: French
Prep Time: Less than 1 hr
Special Considerations: Vegan

Breakfast:


Oat meal

Hazelnut milk


Dinner:


1/2 a big cauliflower

2 small potatoes

400 gr mushrooms

parsley

pepper

soy oil


bechamel

hazelnut milk

flour

pepper

Separately boil the cauliflower & the potatoes.

Grill the mushrooms with pepper & oil & parsley.

For the sauce, heat the milk, then add the pepper, then the flour. Mix it as it warms to get it thicker.


Mix both & serve.

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Posted: Oct 15, 2011 11:34pm
Oct 14, 2011
Category: Vegetables
Cuisine: Other Regions/Ethnicities
Prep Time: Less than 30 min
Special Considerations: Vegan

Living with 2 vegan dogs: Coma & luna, i thought it'd be nice to write down what i'm cooking for them every day.

Here we go for today. They usually have 2 meals a day (early morning & late afternoon)


500gr pasta

1 brocoli

300 gr mushrooms

1 red pepper

1 tomato beef

parsley

black pepper

curry

Olive Oil


boil the brocoli.

fry the red pepper with half of the parsley, black pepper & curry.

fry the mushrooms with the other half of the parsley & black pepper.

Boil the pasta.

in a pan, put the tomato with its juice, black pepper & some oil, let it juice a little then add the boiled brocoli.

Mix it all & serve!


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Posted: Oct 14, 2011 3:56pm
Apr 3, 2006
Category: Vegetables
Special Considerations: Vegan
Online-Only Raw Food Recipes
-
Wednesday, March 29, 2006

http://sfgate.com/cgi-bin/article.cgi?file=/c/a/2006/03/29/FDRAWRECIPES.DTL

 

Angel Hair Zucchini Pasta with Marinara Sauce

Enjoy this served with cracked black pepper and an abundant sprinkling of ready-made vegan Parmesan. This recipe makes plenty of sauce. Use the leftovers as a dip or in any recipe calling for marina, including conventional pizza and pasta. You may freeze it, but it would lose some nutrients.

INGREDIENTS:

The Pasta:

4 zucchini, about 1 1/2 pounds

The Marinara Sauce:

1 cup sun-dried tomatoes

6 Roma tomatoes, seeded and chopped (6 cups)

1 1/2 tablespoons fine minced onion

3 small cloves garlic, crushed

1 1/2 tablespoons minced fresh basil leaves

1 1/2 tablespoons minced fresh oregano

1/2 teaspoon solar-dried sea salt (or substitute of choice) (see Note)

Pinch of pepper

1/4 cup Pine Nut Parmesan (see Basic Nut Cheese recipe) or

purchased vegan Parmesan cheese (see Note)

INSTRUCTIONS:

For the pasta: Transform the zucchini into noodles, ideally by using a spiral slicer, the Saladaco (see Note). You may also use a fine julienne slicer, such as the attachment in food processor, but the noodle shapes will not be as thin or fine.

For the sauce: Place dried tomatoes in a deep bowl and add warm water just to cover. Let stand for 15 minutes. Pour softened tomatoes into food processor and puree.

Place fresh tomatoes in a colander to allow any remaining liquid to drain. (Drink the wonderful juice or add it to another recipe.) When the tomatoes are thoroughly drained, put them in a food processor outfitted with the S blade, and pulse to chop. Do not over-process; the mixture should be slightly chunky.

Add the sun-dried tomato mixture, onion, garlic, basil, oregano, salt and pepper, and pulse to mix.

Let the sauce sit for at least 10 minutes to allow it to thicken. If it is still too wet when you're ready to assemble the pasta dish, drain off a little of the juice.

Pour the sauce over the spiral-cut zucchini, top with vegan Parmesan, toss and let stand for about 5 minutes for the flavors to fuse, and serve.

Serves 4

Note: The Saladaco is available on the Living Light Culinary Arts Institute Web site, visit rawfoodchef.com; or call (800) 816-2319, or (707) 964-2420.

Vegan Parmesan substitutes are available at most natural food stores under various brand names. Solar-dried sea salt is available at natural food stores.

PER SERVING: 100 calories, 5 g protein, 16 g carbohydrate, 3 g fat (0 saturated), 0 cholesterol, 211 mg sodium, 4 g fiber.


Basic Nut Cheese

A high-power blender yields smoother cheese.

INGREDIENTS:

2 cups raw almonds or cashews or macadamia nuts (see Note for special preparation instructions)

1 cup or more Rejuvelac or 1 cup or more purified water and 1/4 teaspoon probiotic powder (see note)

Solar-dried sea salt (or other salt) to taste

2 tablespoons light miso (optional)

1 tablespoon nutritional yeast (optional)

1/8 teaspoon nutmeg (optional)

INSTRUCTIONS:

Prepare your choice of nuts according to one of the instructions in the Note below.

Blend the prepared nuts and Rejuvelac in a high-powered blender, adding more Rejuvelac if necessary to achieve a smooth, creamy texture. Add the salt and blend in the miso, yeast and/or nutmeg, if using.

If making cashew cheese, scrape into a bowl and skip the following draining and weighting steps. If making almond or macadamia cheese, line a pint-size (or larger) strainer (a plastic berry basket works great), with cheesecloth, allowing several inches of the cloth to drape over the sides. Set the strainer on top of a small overturned cup or ramekin in a shallow baking dish, and pour the nut batter into the cheesecloth. Fold the excess cheesecloth over the top of the cheese.

Place the cheese in a warm (not hot) location such as over a radiator, near a stove or in an oven with a pan of hot water, to ferment for 8-12 hours. (Less fermentation time is required in warmer weather).

After about 2 hours of fermenting, place a weight on top of the cheese to help press out more of the excess liquid.

Taste after 8 hours. After the cheese has fermented to suit your tastes (you may like it more tangy, in which case leave it out for another 1-2 hours), it may be stored in a sealed glass container in the refrigerator for up to 1 week.

Makes 2 cups

Note: For almonds: Soak raw almonds in hot water for 5 minutes and peel before using to make cheese. The almond should easily pop out of the skin.

For macadamia nuts: You can use unsoaked, raw nuts if you have a high-powered blender. Otherwise, soak macadamia nuts for 6 hours and drain.

For cashews: You can use unsoaked, raw cashews if you have a high-powered blender. Otherwise, soak cashews for 2 hours, rinse and drain.

Rejuvelac is a bottled, fermented beverage made from wheat and rye sprouts. If you do not wish to use Rejuvelac, substitute 1 cup purified water with 1/8 teaspoon of probiotic powder per cup of Rejuvelac specified in recipe. Rejuvelac and probiotic powder are available at natural food stores.

Note: Celtic or solar-dried sea salt is available at natural food stores.

PER 2 TABLESPOONS: 105 calories, 4 g protein, 3 g carbohydrate, 10 g fat (1 saturated), 0 cholesterol, 2 sodium, 1 fiber.


Italian Pesto Almond Torta

This layered savory dish is made from vegan almond cheese. "I guarantee that if you make this for your guests, they will not guess it is raw and will doubt it is vegan," says chef-founder Cherie Soria of Living Light Culinary Arts Institute.

INGREDIENTS:

1 recipe Almond Cheese including optional seasonings (see Basic Nut Cheese recipe)

The Basil Pesto:

1 cup basil leaves tightly packed

1 tablespoon extra virgin olive oil

1/4 cup pine nuts

1 clove garlic

1/2 teaspoon Celtic salt or other solar-dried sea salt

INSTRUCTIONS:

For the basil pesto: Place the basil, olive oil, pine nuts, garlic and salt in a food processor and puree, leaving it a little bit chunky. Chill for at least 1 hour.

To assemble the torte: Prepare a 3-cup mold by draping it with damp cheesecloth. Evenly pack 1/3 of the almond cheese into the bottom of the mold. Next, layer 1/2 of the pesto on top of the cheese. Firmly pack pesto into place. Evenly pack 1/3 of the remaining almond cheese on top of the pesto. Firmly pack the cheese evenly in place. Repeat with remaining layers, ending with a layer of cheese. Chill the torte for 1-2 hours before turning upside down on a serving plate and carefully removing the cheesecloth. Garnish with small leaves of basil on top and serve with crackers or vegetable crudites.

Serves 12 to 16

PER SERVING: 130 calories, 5 g protein, 4 g carbohydrate, 12 g fat (1 g saturated), 0 cholesterol, 152 mg sodium, 1 g fiber.

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Posted: Apr 3, 2006 11:58am

 

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