Wonderful weekend food
Aug. 16th, 2009 09:07 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sarahfaeWhat a great sunny weekend in (a typically very overcast) Northern Cali!
So very rare, and so very wonderful.
I managed to get quite a bit of sunshine, all from my back yard, in addition to making some pretty amazing food...some of which I'd like to share with my favorite people on lj!
I sort of have a LOT to share, but I'm going to break it up in a few posts over the next few days. For starters - here's a couple *super* simple, and easy raw food ideas.
Lettuce Wraps: Zucchini Monsterella Cheeze, Sweet Mustard and Avocado
Sour Kream & Onion DIP! (or dressing)
I have to preface this first meal with a little story.
Cheese and Honey Mustard.
While this might seem like an odd pair to some, before I went vegan (LONG before going raw/vegan) one of my favorite snacks was cheese and honey mustard. While this may sound gross to me now (and maybe to you too), I still remember the wonderful flavor combination of the sharp cheddar cheese and tangy-sweet honey mustard. So naturally, upon creating the amazing shredded "Zucchini Monsterella Cheeze" it wasn't very long until my thoughts wandered to the concept of a raw/vegan version of my once favorite snack. I decided to pair the mustard and cheeze with sliced avocado, in a lettuce wrap. The results? My taste buds were VERY pleasantly surprised! I have found the most wonderful substitute for Honey Mustard and Cheese, and I can honestly say that I'll be enjoying this yummy snack for years to come, when a cooked-food craving weasels it's way into my tummy (and head) I'll turn to this wonderful snack and be perfectly satisfied.
Zucchini Monsterella, Sweet Mustard & Avocado Lettuce Wraps
Two or three Leaves of Romaine (or any big happy leafy lettuce)
Spread shredded Zucchini Monsterella Cheeze in a layer on the lettuce leaf
Drizzle Sweet Mustard over Cheeze: 2 tbsp Mustard, 1-2 tbsp of any liquid sweetener of your liking. Mix well
Top with Sliced Avocado
Presto! Enjoy!
This next recipe is very simple, and one of my new favorite Summer time dips! After munching on my Sour Kream & Onion Cashews practically non stop over the last few weeks I thought to myself:
"Gosh this Sour Kream & Onion flavor is SO yummy! I should just turn it into a dip too!"
So...I did. :) And it's really good!
My only *warning* about this dip is that you should be sure to pair it something very mild in flavor. Otherwise you end up missing out on the sour kream and onion flavor, and you really don't want to do that!
In the above pic I tried out the dip with carrot, cucumber, and fresh green beans. The green beans were a really bad idea because they already had enough "bite" on their own - drowning out the flavor of the dip, the carrot was okay, but all in all the cucumber seemed to be the winning combination. I would imagine that Broccoli or Cauliflower would work well with this dip too. Later on I paired the dip with fresh slices of Tomato and it was AWESOME. I recommend that you try this first with either tomatoes and/or cucumbers.
Sour Kream & Onion Dip
First make one batch of the dry ingredients from *THIS POST
In Food Processor:
1 C Raw Cashews
*Dry Ingredients from Sour Kream & Onion Cashew post
2 cap-fulls Apple Cider Vinegar
Pinch of dried Parsley
Dash of Braggs Liquid Aminos (optional)
1 C water
Process for 3-5 minutes.
Cashews will thicken with the longer that you process, and it will also thicken more after being refrigerated.
Thanks guys!
xoxo~
So very rare, and so very wonderful.
I managed to get quite a bit of sunshine, all from my back yard, in addition to making some pretty amazing food...some of which I'd like to share with my favorite people on lj!
I sort of have a LOT to share, but I'm going to break it up in a few posts over the next few days. For starters - here's a couple *super* simple, and easy raw food ideas.
Lettuce Wraps: Zucchini Monsterella Cheeze, Sweet Mustard and Avocado
Sour Kream & Onion DIP! (or dressing)
I have to preface this first meal with a little story.
Cheese and Honey Mustard.
While this might seem like an odd pair to some, before I went vegan (LONG before going raw/vegan) one of my favorite snacks was cheese and honey mustard. While this may sound gross to me now (and maybe to you too), I still remember the wonderful flavor combination of the sharp cheddar cheese and tangy-sweet honey mustard. So naturally, upon creating the amazing shredded "Zucchini Monsterella Cheeze" it wasn't very long until my thoughts wandered to the concept of a raw/vegan version of my once favorite snack. I decided to pair the mustard and cheeze with sliced avocado, in a lettuce wrap. The results? My taste buds were VERY pleasantly surprised! I have found the most wonderful substitute for Honey Mustard and Cheese, and I can honestly say that I'll be enjoying this yummy snack for years to come, when a cooked-food craving weasels it's way into my tummy (and head) I'll turn to this wonderful snack and be perfectly satisfied.
Zucchini Monsterella, Sweet Mustard & Avocado Lettuce Wraps
Two or three Leaves of Romaine (or any big happy leafy lettuce)
Spread shredded Zucchini Monsterella Cheeze in a layer on the lettuce leaf
Drizzle Sweet Mustard over Cheeze: 2 tbsp Mustard, 1-2 tbsp of any liquid sweetener of your liking. Mix well
Top with Sliced Avocado
Presto! Enjoy!
This next recipe is very simple, and one of my new favorite Summer time dips! After munching on my Sour Kream & Onion Cashews practically non stop over the last few weeks I thought to myself:
"Gosh this Sour Kream & Onion flavor is SO yummy! I should just turn it into a dip too!"
So...I did. :) And it's really good!
My only *warning* about this dip is that you should be sure to pair it something very mild in flavor. Otherwise you end up missing out on the sour kream and onion flavor, and you really don't want to do that!
In the above pic I tried out the dip with carrot, cucumber, and fresh green beans. The green beans were a really bad idea because they already had enough "bite" on their own - drowning out the flavor of the dip, the carrot was okay, but all in all the cucumber seemed to be the winning combination. I would imagine that Broccoli or Cauliflower would work well with this dip too. Later on I paired the dip with fresh slices of Tomato and it was AWESOME. I recommend that you try this first with either tomatoes and/or cucumbers.
Sour Kream & Onion Dip
First make one batch of the dry ingredients from *THIS POST
In Food Processor:
1 C Raw Cashews
*Dry Ingredients from Sour Kream & Onion Cashew post
2 cap-fulls Apple Cider Vinegar
Pinch of dried Parsley
Dash of Braggs Liquid Aminos (optional)
1 C water
Process for 3-5 minutes.
Cashews will thicken with the longer that you process, and it will also thicken more after being refrigerated.
Thanks guys!
xoxo~
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2009-08-17 01:06 pm (UTC)no subject
Date: 2009-08-17 03:21 pm (UTC)no subject
no subject
Date: 2009-08-18 02:57 am (UTC)and yeah, when i typed "big happy leafy lettuce" i couldn't help but grin.
jess fouche
Date: 2009-08-19 05:20 am (UTC)