Stuffed Portabello Mushrooms - Raw Recipe

I made a cooked version the other night and then thought it could be easily adapted to raw. I was right!

3-4 Large Portabello Mushrooms - stems removed (and reserved for something else)
In a bowl with a lid, layer the mushroom caps with olive oil, balsamic vinegar. Cover and turn every few minutes while making the stuffing. Allow to marinate at least an hour, or overnight.

Stuffing:
Chop baby spinach leaves - a couple of handfuls
6 sprigs of fresh cilantro-chopped
4 leaves of basil - chopped
1/2 cup chopped walnuts
1/4 cup dried cranberries
1/4 cup dried cherries
(or you can use raisins)
Balsamic vinegar and olive oil
salt, pepper, sprinkle of red peppers or cayenne to taste
Allow to marinate about an hour
then add:
1/2 cup feta cheese

Stuff the mushroom caps, and add some fresh raspberries to the top and serve!
Yummy
And this is great the next day for a lunch on the go.

Raw-ish Spinach. tomatoes and white beans over pasta

Fresh ingredients:
Tomatoes-chopped
Spinach-torn into pieces
1 onion-chopped fine
2-4 cloves, chopped fine
1/2 bundle parsley-chopped
4 leaves basil-chopped

salt and pepper
cayenne or hot pepper flakes
I can white beans, rinsed and drained

In a wok pan saute the onion, garlic and tomatoes and spices in a splash of olive oil until soft
Add the beans to warm them
add the fresh spinach and stir until it's wilted

Cook angel hair pasta until soft, and drain
top servings with mixture and add parmesan cheese (unless you're vegan)
and eat!

You can use quinoa pasta or bean pasta if you want to opt out of gluten too.

Rawish-salmon spread

This isn't raw-technically. I use a large can of alaskan salmon...but it IS raw-ish and salmon is chock full of omega 3s for great brain function!

I make this and keep it on hand, sometimes I'll freeze half for another time too. As you can see, the recipe varies with what I have on hand

1 large can alaskan salmon, drained. Flake with a fork and mash so any tiny bones are dissolved up
1/2 onion chopped fine
1/2 gr pepper chopped fine (or red, or yellow)
1/2 c edamame or green peas
chopped fresh: parsley, cilantro, oregano and basil
salt and pepper
2 cloves garlic, chopped fine
parmesan cheese
toasted pine nuts (or leave em raw too)

mix up and add a splash of olive oil, a good swig of red wine vinegar, and the juice of a whole lemon
I don't add mayo but I suppose you could if you like it

ANd we like it hot, so the pepper flakes, jalapeno peppers and a sprinkle of cayenne go in for us.

Toast corn tortillas in oil until crispy and then fill with this mixture, top with shredded cabbage and a squeeze of fresh lime before eating!
You can use lettuce leaves instead of tortillas but of course!

This is one of those "even better the next day" so it's great to make enough for lunch the next day too.

Nut Patti Main Course

Well finally I'm slo-cooking again. It's been awhile. I was laughing at myself with Kathy last night because I kept putzing in the kitchen all day, pulling things out, mixing, cutting, then not eating anything but a piece of fruit. Tony just kept shaking his head because I ended up not making a thing that we could actually eat! Last night. But that's the way slo-cooking is...

Today I took out the vege-nut mixture and added edamame and started dredging pattis in flaxseed meal. I did wipe my cast-iron skillet with some olive oil, and put it on the lowest setting, and then put the pattis on the skillet to just warm them a bit for the family. They turned out delish either cool or warmed. I think you could put these in the dehydrator for awhile too.

Here's the recipe:
In the food processor:
1 green bell pepper-seeded
3 carrots, tops taken off
1 onion, quartered
3 stalks celery with leaves
coarse chop until all are uniformly tiny bits.
Put contents into a large mixing bowl

In the food processor:
2-3 c raw almonds
1 c any other nut you have. I used raw cashews, and some raw brazil nuts.
1/2 c hemp seed (seasame seeds, or sunflower seeds would work too)
process until nuts are uniformly tiny
Put contents into the mixing bowl

Add
1 c flax seed meal
1 tsp cayenne (yep, but the veges soak it up and it really isn't too much
1/2 tsp hot pepper flakes
1 tsp fresh chopped parsley
1 tsp fresh chopped oregano
1 c fresh raw edamame
salt and pepper

I let this mixture sit overnight in the fridge, remember. The flavors really were much better today. Last night it was a bit bland. Flax seed meal is a binder, and helps the pattis to keep their shape, so use it even if you don't want to warm them on the skillet. I made pattis, then dredged them in more flaxseed meal just like when you are breading meat for chicken fried steak or something-you know? Worked fine!

You could also use the mixture loose and put it in lettuce leaves as rollups, which had been my original plan.

STUFFED PEPPERS - a good main course meal for company

I took one of our favorite regular recipes and began to play with it. I came up with this! This also saves well if you end up with extra. You can warm it up in a double boiler if you want it later as leftovers. If you don't have a double boiler, put water in a pot, put a face cloth in the bottom, place a smaller bowl inside it and your food inside that bowl: bring the water towards a boil. And it will gently warm your food without cooking it, and you aren't damaging the enzyme content.

Ingredients:
4 red peppers, cut tops off and take out seeds.
Whisk together: 1/4 c oil (olive or flaxseed) with 1 tsp chopped garlic, salt and pepper and 1/2 lemon squeezed in, as a dressing. Put it aside.

Blanch the red peppers by dunking them quickly in water you have just taken off the boil. This will slightly soften them but not cook them. If that seems too hot, simmer them in a warm water bath for a little while until soft. Take them out, stand them in a glass pan and drizzle the dressing on them and let them sit in the oven that is set at your lowest temperature while you make the stuffing, and leave the oven door open a bit. If you have a dehydrator, you could take the trays out and put them in there. This will warm them and the dressing will also work on the peppers.

Stuffing:
2 c walnuts (or pecans, or mix em up a bit)
1 pkg sundried tomatoes/ if not in oil, add oil and let soak for several hours prior to soften
1 sm red onion
1 zucchini
1/2 head sm cauliflower
handful of fresh parsley that been washed and the long stems removed.

Put all the stuffing ingredients in the food processor (or your blender) and munch them up fine. Add cayenne, s&p, and a touch more flaxseed or olive oil, and squeeze another lemon in as it's whirling away.

Then stuff the peppers, and put them back in the warm oven until ready to eat!