Thursday, April 29, 2010

"Weekly Veggie" teaser: Raw Pizza

Admittedly I've been a little stressed about this weeks "Weekly Veggie": Broccoli & Cauliflower.
That is, until today when my lovely co-worker tossed a copy of this months Vegetarian Times onto my desk. My jaw dropped in total excitement, and inspiration quickly set in.
I won't write much more - but for now I'll leave you with a little tease, and something to look forward to this Sunday when I post my success with the current "Weekly Veggie".

Raw Broccoli Pizza w/ Cauliflower 'Focaccia'

For updates on the 'Weekly Veggie' follow my Twitter, and don't forget to check back here every Sunday to see full recipes and details on all of the tasty 'Weekly Veggie' foods.

xoxo,
Sarahfae - AtV

Sunday, April 25, 2010

The next 'Weekly Veggie'...

Teaser: Broccoli & Cauliflower Gratin with Spicy Red bell pepper 'cream' sauce

To see what will be happening in my kitchen this week go over to AtVdailyfix right now! It's actually a two-for-one. Super exciting, and very yummy stuff! Hope you agree!

xoxo,
Sarahfae - AtV

"Weekly Veggie" Recipes Featuring: Leek

I just got back into town after a very wonderful and dreamy mini vacation. Happy to be home, and so very happy to have made a bunch of fun new memories!
Now that I’m in my own kitchen again it’s time to start planning the next “Weekly Veggie”, but first things first! How about a recap of last week’s yummyummy foods including good photos and the recipe details! If you’ve been tuning into AtVdailyfix then you know the most recent “Weekly Veggie” was the Leek. Being that it was my first “go” at the project I’m really surprised to have so many tasty things come out of my kitchen. It’s very encouraging and motivating! Hope you enjoy the following – and please keep me posted in you decide to make any of the recipes. I welcome all kinds of feedback!
Leek Cucumber Zucchini No 'stir-fry'


1 half of a medium sized Leek (mostly the white part) you can either Spiral slice or shred the leek lengthwise as thin as possible.
1 half of a medium sized Cucumber peeled, and Spiral sliced or shredded lengthwise as thin as possible
Zucchini Peels dehydrated for 2-4 hours. I don’t always eat my zucchini with the peel so I’ve recently begin dehydrating them as a more pungent substitute for the usual zucchini 'pasta'.
In a bowl combine the above Leek/Cucumber/and Zucchini peels and toss with a few drizzles of Coconut Aminos. Let it chill/marinade for an hour or so.
You can add just about anything you’d like to this dish, for my no 'stir-fry' I added:
Shredded Carrot
Thinly sliced Red Bell pepper
Creamy ripe Avocado
And topped it all off with black sesame seeds.
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Taco Salad ---  Leek Salsa with spicy Cashew 'TVP'

Spicy Cashew 'TVP'
Soak 1 cup of Cashews for 2 hours. Drain/rinse cashews and either: pulse in food processor or finely chop.
Place finely chopped Cashews in bowl and add the following spices:
3 to 4 Tbsp Taco Seasoning
2 Tbsp Onion powder
1 Tbsp Nutritional Yeast
1/2 tsp Garlic Granules
1/ 2 tsp Cumin
Cayenne to taste
S&P to taste
 Mix well!

Leek Salsa
4 to 5 small Tomatoes chopped
1 c Leek rinsed/drained/and finely chopped
1 c Red Onion finely chopped
1/2 c  Celery chopped
3 Tbsp Lime Juice
1 Tbsp Apple Cider Vinegar
1 (heaping) Tbsp Date Paste
4 pinches Lemon Pepper
4 pinches Garlic Granules
Dried or Fresh Cilantro to taste
Cayenne to taste
2 tsp Onion powder (optional)
Sea Salt to taste
Mix the above well. Let it chill in fridge for 1 hour so flavors can build.
You can enjoy a Taco Salad by using the above two recipes and piling them on top of a bed of lettuce, shredded Cabbage (as seen in the photo) Spinach, or any kind of your favorite green. I also like to add Avocado and some of my Monsterlla Cheeze for a fresh creamy texture.
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‘Caramelized’ Leek and Pear wraps
For the ‘Caramelized’ Leeks:
Julienne 1 large Leek
In a bowl toss with 1 or 2 drizzles of Extra Virgin Olive Oil and a couple dashes of Seal Salt
Place in Dehydrator for 2 hours – keeping at eye on the Leeks so they don’t get completely dried out – you want them to wilt and shrink only slightly. Once the Leeks have finished 'caramelizing' in the dehydrator roughly chop them and make your wrap!
My wraps included ---
'Caramelized' Leeks
Sliced Pear
Avocado
Thinly sliced Red Bell pepper
And a drizzle of Sweet Dill Mustard
So good!
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Creamy Leek and Cucumber Soup
Dearsweetbabyjesus this soup is SO good. It’s definitely a favorite of last week’s meals. And it’s fairly simple too! This recipe makes roughly 2 small bowls or 1 large bowl of Soup.
1/2c Chopped Leeks
1/2 c Cucumber (seeds removed)
1 medium Avocado
1/4 c Cashews (soaked 2 hours)
3 pinches Lemon Pepper
3 pinches Garlic Granules (can also use fresh garlic if you prefer)
2 pinches Celery Seed ground
1/2 tsp Dill weed
 2 tsp Onion powder
1 Tbsp Nutritional Yeast
1 c Water
Sea Salt to taste
In food processor puree the above ingredients very well – for roughly 5 minutes, stopping to scrape down the side of processor once or twice as you go.
Top the Soup with 'Caramelized' Leeks and a dash of Cayenne.
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Leek Broccoli Cauliflower “Risotto” w/ Herb Cheeze Sauce
This next recipe is my top favorite, and I’ve already eaten it at least five times. It does require a little bit of “before-hand prep” but I promise you it’s totally worth it!
Step 1:
Take a handful of the following three ingredients:
Chopped Leek
Chopped Cauliflower
Chopped Broccoli
Place them in your food processor with
1 Tbsp Nutritional Yeast (optional)
S&P to taste
Pulse all of the ingredients together until them are evenly broken down and resemble the size of rice


Place the “Risotto” into a large mixing bowl and move onto the next step.
Step 2:
Cheezy Herb Sauce
You will first need to make 1 batch of Monsterella Cheeze. This takes a little bit of time, but in order for the sauce to mimic the creamy cheese-like flavors and texture you HAVE to do it. I promise it’s worth it one hundred percent!
3/4 batch of Monsterella Cheeze
1/4 c (soaked) Cahsews
1 Tbsp Dijon mustard
1 Tbsp Nutritional Yeast
1 tsp Onion powder
1 pinch dried Parsley
3 big pinches Italian Herbs
1 Tbsp Apple Cider Vinegar
S&P to taste
1 c Water
Blend very well in food processor
*Optional - once Sauce has been made stir in a handful of dried Leek greens.
Place herbed Cheeze sauce into a mixing bowl with dehydrated Leeks and mix well. 
Place sauce in refrigerator for half hour to chill. Pour Herbed Cheeze sauce over “Risotto” and mix ingredients together --- you will have leftovers of the cheese sauce, but it will keep for 3 to 4 days. It probably won’t last very long though…it’s that darn good!
Thank you so much for coming by!
Remember to stay tuned to my Twitter feed for the next “Weekly Veggie”! I’m on my way to the grocery store in a few moments to pick it up!

xoxo,
Sarahfae - AtV





Wednesday, April 21, 2010

Teaser: Creamy Leek & Cucumber Soup

Things have been moving along just swimmingly over at AtVdailyfix. My excitement about the new project has me so ridiculously motivated to create and share food with you guys. I did suffer a minor drawback last night after sharpening one my of knives and letting my day dreams get the best of me. My thumb is okay, and thankfully no Leeks were injured during the process.

Here's a little teaser of what you get to see at the end of this week.

Don't forget to check in this Sunday to find out what the next "Weekly Veggie" will be, and to get the details on all of the yummy recipes from this weeks Leek-athon!

P.S. I'm excited to take Addicted to Veggies on the road with me this weekend for a specail mini vacay! In addition to bringing my usual cooler packed full of fresh goodies, who knows what sorts of yummy foods I'll find!

xoxo,
Sarahfae -AtV 

Monday, April 19, 2010

Raw Vegan Creamy White Cheese

The following recipe is a current favorite, and quickly becoming a staple in many of my new food creations. Because it’s making a few appearances (with some twists) in the current “Weekly Veggie” I wanted to redo it slightly, with the step by step instructions. This is by far the best raw cheese I’ve had...and I'm obsessed. So if you have a dehydrator (or can borrow one) as well as enough money to by 1 cup of raw Macadamia nuts I really hope you’ll try this recipe out.
Step 1.
Cheesy Zucchini
 *1 lb or 2-3 medium sized Zucchini should shrink down to roughly 1/2 cup  
I always make this in bulk so when I run out of cheese I can quickly make more instead of waiting on the dehydrator.
1lb // roughly 3 Zucchini - peeled and shredded
Toss the shredded Zucchini with 2 big pinches of Lemon Pepper
Spread the shredded Zucchini evenly on your dehydrator sheets or parchment lined baking sheet and choose one of the following Raw Food Warming noted here.


Proceed to dry your zucchini for 2 hours (maybe a bit more, maybe a bit less). 
I call this “Par-drying” because you want the shredded Zucchini to look limp, not crispy. 
When the Zucchini is finished par-drying it should look like this:
*For ONE BATCH of the following Creamy White Cheese recipe you will need roughly 1/2 cup of dried zucchini 
---
Step 2.
(raw vegan) AtV Creamy White Cheese
In a food processor combine the following:
1/2 cup par-dehydrated Zucchini
1 cup raw Macadamia nuts
1 tsp Apple Cider Vinegar //or// Lemon Juice
3 generous pinches of Sea Salt
Process the ingredients well. Scrape down the sides as needed (you will have to do this more than a couple of times). When the mixture is evenly pureed and smooth remove it from the food processor, roll it into a ball and refrigerate for at least an hour so the ingredients can firm up. 
Presto change-o! You've got cheese!


Side Note: Drying the Zucchini adds an aged flavor to the cheese that you would not obtain with regular non-dehydrated Zucchini. The combination of the apple cider vinegar plays off of the “aged” zucchini adding even more flavor – similar to some fermented raw nut cheeses. I’m a chicken when it comes to fermentation!

xoxo,

Sunday, April 18, 2010

First Official "Weekly Veggie"


Drum roll please!
I’m so excited to announce that the very first “Weekly Veggie” is…

Leek (!!!)

In the past my love for the Leek was always very strong. I’d caramelize it with red onion and a dash of Tamari and could practically eat it by the spoonful. Since I shy from using my stove/oven anymore these days I can’t tell you when the last time was that I actually consumed a Leek – it never really occurred to me that it would (or could) be tasty as a raw veggie. However a recent episode of Iron Chef America got me inspired and thinking about my beloved veggie yet again. I watched with amazement as the chefs prepared the Leeks in so many different forms, including raw. I practically fell out of my seat with excitement knowing instantly that I had to revisit the Leek with a new set of eyes.

This Saturday’s trip to the local Farmers Market was nothing shy of inspiring and influential on my decision to pick the Leek as a “Weekly Veggie”. Everywhere I turned there it was – “in season” is an understatement.
So here I am…and here you are…
I just can’t convey my excitement!. It’s pretty silly actually. I’ve literally been bouncing around my kitchen for five and a half hours.

I really hope you’ll tune into AtVdailyfix for tons of updates on the “Weekly Veggie”. You’ll get to see my meals throughout the week, and on Sunday I’ll re-convene back here (on the blog) to share recipes, pretty photos, and details on all of the yummy foods you’ve been teased with.

For now how about some “Weekly Veggie” food prep pics?
 Zucchini --- I'm currently dehydrating the peels for a future surprise

Cleaning the Leek greens
Dehydrating the Leek greens for lots of goodies

Slice lengthwise, making sure to only penetrate one layer of the Leek at a time. 

Spiral sliced Leek whites marinaded in Coconut Aminos

Julienned Leek whites

xoxo,
Sarahfae - AtV

Friday, April 16, 2010

Addicted to Veggies: Daily Fix


Hi! Things have been a tad busy over in Veggie Addict land, but I wanted to give you a quick update, and share some exciting news too. Yesterday marked the beginning of Addicted to Veggies very first Twitter account! Yippie! Here’s some of what you can expect to see on a daily basis over at AtVdailyfix:

“Weekly Veggie”
Each week I’ll make a trip to either my local Farmers Market or Natural Foods Store. From there I will purchase a weeks worth of one specific vegetable (in addition to my other produce needs of course).
That veggie will then become the focus of AtVdailyfix. It will take on many different forms throughout the week, and you will get to read about it, as well as see a bulk of crappy cell phone pictures to go along. (Yay! Crappy cell phone pics!)
At the conclusion of each “Weekly Veggie” I’ll feature a full length recipe here on the blog to go along with the theme…and better quality photos too.

Feel free to let me know your thoughts on this. I’m hoping that the results are nothing short of inspiring, and I’m truly looking forward to connecting with you all via Twitter!!
Also, stay tuned for a big ol’ mission statement revamp. I’d be lying if I said the general direction of things hasn’t changed slightly, and this is really good. I promise!
xoxo,
Sarahfae - AtV