Monday, November 23, 2009

Thanksgiving Counter Top Stuffing

I may not always be very eloquent when it comes to describing the food I make, but sometimes when you make a really amazing meal the only thing you can say is: Damn. This is really good. And so this leads me to my most recent holiday food endeavor. The following recipe is a part of my own Thanksgiving meal plan, but I have to confess that I've eaten it more than twice over the last week...and I'm really looking forward to eating it again this coming Thursday.
Counter Top Stuffing
* See end of post for substitutes
Step 1. 
Dry Seasoning Mix (yields roughly 5-6 servings):
3 tsp Onion powder
1/2 tsp Garlic granuels
2 tsp Italian seasoning (dried: Basil/Oregano/Thyme/Rosemary/Marjoram)
2 tsp dried Parsley
1 tsp Tarragon
1/4 tsp ground Celery seed
2 tsp Dillweed
1/2 tsp cracked Pepper
Sea Salt - to taste
*3 tbsp Nutritional yeast
Mix the above dry ingredients well and set aside

Step 2. 
Raw Stuffing mix:
*1 & 1/4  c Cashews (soaked for 2 hours and finely chopped)
1 & 1/2 c Celery (minced)
3/4 Carrot (shredded & chopped)
1/2 c Onion (finely chopped)
1 and 1/2 c Zucchini (shredded and finely chopped)
1/2 One (or both) of the following: Sweet/tart Apple chopped, or handful of Raisins that have been soaked in warm water, drained and chopped
Optional: 1-2 handfulls of dried Crimini (or other) Mushrooms - crumbled into the mixture
4 to 6 tbsp Extra Virgin Olive Oil
2 tbsp of Dry Seasoning Mix (see above)
Mix the above ingredients well
*Nutritional Yeast: You can sub with a pinch of Paprika and a dash of Nama Shoyu
* Cashews: You can either drop them from this dish entirely, or sub them with Jicima
Choose from one of the following Raw Vegan Warming Methods noted here
Warm your stuffing for 1 hour
Share this exciting new Holiday food with loved ones who have special dietary needs, or boast it at an Omni Thanksgiving pot luck - it won't disappoint!
But you'll definitely want to stay tuned for more...

xoxo,
Sarahfae - AtV

Saturday, November 21, 2009

Double Dressed Swiss Chard Salad & Creamy Sweet Mustard Vinaigrette


One of my most recent intense food loves is Swiss Chard. Not only is it a wonderful source of calcium, protein, fiber, and a plethora of other fabulous vitamins, Swiss Chard is SO tasty! It's texture is versatile, it's flavor non-combative, and it's nutrients are very rich. So, of course I've been making a point to include this wonderful veggie in my "daily dark green" intake.
Double Dressed Swiss Chard Salad 
& Creamy Sweet Mustard Vinaigrette
(** See Below for Substitutes)

Step 1. 
The Salad
5-6 Stalks of Swiss Chard, stems removed, roughly chopped, and massaged for about 3 minutes
1/2 c Shredded Carrot
**1/2 c Shredded Parsnip - dehydrated, soaked in warm water for 5 minutes, then drained
**1/4 c dried blueberries - soaked in warm water for 5 minutes, then drained
Toss salad with 2 tbsp Extra Virgin Olive Oil, a drizzle of Balsamic, and Sea Salt & Cracked Pepper.
**Sub fresh Parsnip for dehydrated, however if you do I recommend soaking the shredded Parsnip overnight in room temp water to remove most of the starch.
**Sub fresh blueberries for dehydrated, or just about any other berry if you feel so inclined.  
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Step 2.
Creamy Sweet Mustard Vinaigrette
This makes a good amount of dressing. Store it in an air tight container in your fridge - it should keep for up to a month, or maybe a tad longer.
1/2 c Apple Cidar Vinegar or Balsamic Vinegar
3 heaping Tbsp White Mustard //or// Mustard of Choice
2 tsp Onion Powder
8 Medjool Dates - pits removed
1 tsp dried Tarragon
1 tsp dried Parsley
1/2 c Extra Virgin Olive Oil
1/2 tsp Sea Salt
1/2 tsp Cracked pepper
1/2 c Cashews
1 and 1/4 c water
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Process for roughly 3 minutes, until smooth and creamy. 
Enjoy over your favorite salad!

xoxo,
Sarahfae - Atv

Wednesday, November 11, 2009

Lunch: Dolma Stuffed Tomatoes

Just a simple lunch...and it was YUM.
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Tomatoes stuffed with Dolma Salad
Topped with a green version of my Aged Monsterella-Parm Cheeze Spread
(green because I didn't peel the Zucchini).

Cheers!
xoxo,
Sarahfae - AtV

Monday, November 9, 2009

Thank you


Addicted to Veggies went on the road last weekend - to visit and feed some of their most favorite friends


I have to say a word of thank you.
Thank you to all of you who have stopped by and checked out this budding blog over the last couple of months. I've excitedly watched as we've slowly grown our list of "followers", only becoming inspired and motivated to do more in my kitchen, more in my community, and more in my little food/recipe journal as a means to share with those of you who are just as passionate about veggies as we are.
So thank you. Thank you for reading this blog. Your presence is the fuel for positive growth.
If you ever feel compelled to make a recipe that you've seen here and would like to share your feedback, be it good, bad, or constructive we'd LOVE to hear from you.
Addicted to Veggies is constantly looking for new food ideas, so tell us what you want to see. What comfort foods did you at one point in time enjoy eating, but now have eliminated from your diet? We love a challenge here - and converting familiar cooked foods into approachable raw variations is the name of our game.

Lots of love,
Sarahfae - Atv

Sunday, November 1, 2009

Raw Dolmas!

I won't lie, Dolmas have been a source of weakness for me where my eating habits are concerned. There's a neat little Greek fusion cafe in my town that I stop by every once in a while, and when I do the result is always yummy...because it includes an order of Dolmas.
Naturally my love for dolmas, and my obsession with food got me to thinking about creating a raw variation that is both satisfying in taste and texture. I knew if I was going to translate this food into a raw dish that it had the potential to be really good, or really bad.
So I threw myself into the challenge, and I am SO happy to report that the results did not disappoint...
(Apologies in advance for the wordiness in this post, but I promise that it's all very pertinent!)
Raw Dolmas
This recipe truly revolves around the dressing - I feel that it is one of the most important components of this dish. The "rice" stuffing can be tweaked and altered, but I've marked (*) the necessary components for the stuffing so you don't loose the important rice-like texture.
Step 1. Dolma Dressing
1/2 C Lemon Juice
1/4 C Extra Virgin Olive Oil
4 or 5 Tbsp Apple Cider Vinegar
1 to 2 tsp minced Garlic (raw: less/pre-minced in a jar: more)
3 to 4 pinches Sea Salt
1 tsp dried Parsley
1 tsp dried Dill weed
1/2 tsp dried Oregano
1/2 tsp dried Margoram
1 tsp dried Chives (or 2 tbsp fresh)
2 (heaping) tsp Onion powder
1 Tbsp Nutritional yeast
2 or 3 Medjool dates, soaked 5 minutes, drained and pits removed
1/2 C Cashews, soaked 4 hours then drained/dried
1/2 C Water
Place all of the above ingredients in food processor and process for about 2 minutes, until mixture becomes creamy. Refrigerate the dressing for up to an hour, until it sets/thickens. You want it to be a thick creamy "dip like" dressing - this will help in binding the stuffing together, and make for a less messy eating experience.
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Step 2. Dolma "Rice" Stuffing
I've marked with an asterisk (*) the ingredients that I feel are important  and must be included in order to create the proper Dolma stuffing taste and texture. Those that are not marked can be excluded if you wish. 
Also, this recipe is enough for roughly two people, or five to six small Dolmas - you won't use an entire batch of the Dolma dressing in Step 1. for this mixture, only about half of it.This is a good thing because you will want to make this again!
*3/4 C Zucchini - shredded, then chopped into rice-sized pieces  
(Do this by hand if you have the time, if you use your food processor to chop the Zucchini I've found that it breaks it apart too much therefore releasing a lot of the water from the Zucchini - and you don't want that to happen!)
*1 heaping Tbsp Minced Onion
*1 heaping Tbsp minced Celery
(mince the celery leaves too - they lend a wonderful deeper flavor!)
*5 heaping tbsp Cashews that have been soaked for 2 hrs and finely chopped
1 handful Dried Crimini Mushrooms - chopped well
1 to 2 Tbsp raw Kalamata Olives (chopped), or Capers
Mix the above ingredients together in a bowl
Toss in 4 heaping tbsp of the very important Dolma Dressing from Step 1.
Mix well and eat as either a salad, or wrap in Swiss chard  leaves for the perfect raw Dolma experience!  
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Important Note: 
Wait to add the Dolma dressing until right before you plan on eating this recipe, this will ensure a good stable texture. The longer that a dressing sits in a salad the more watery it becomes...and that's not a good thing in my opinion.

xoxo,
Sarahfae - AtV