Monday, April 30, 2012

Farmers Market Celebration

Thank you so much to everyone who sent me kind thoughts, comments and emails regarding my sweet pup Elmer. I'm happy to report that things are settling back to normalcy for he and myself, just in time for me to really celebrate the changing season and welcome in one of my favorite things about this time of year; Farmers Market!
I hope you'll enjoy some pretty pics from my favorite local market, and I'll see you back here on Tuesday with a recipe you don't want to miss, featuring locally grown salad Turnips and Tomatoes!


Wednesday, April 25, 2012

Life's Little Curve-balls

Hi everyone! 
To those of you who might be wondering where I've been this week; 
My return from the Midwest last Friday had me super excited to get back into the kitchen, connecting once again with you all. Unfortunately life has thrown me a little curve-ball.
Most of you know that I have two dogs; Lucy and Elmer. They're pretty much the loves of my life outside of my amazing husband. What most of you might not know is that my beloved pup Elmer is Epileptic. This is a condition Mr AtV and myself have been adjusting to over the last year and a half. Thankfully with the help of our amazing vet we've had nothing but positive improvements and we're looking forward to seeing Elmer through a long, healthy and active life. 
This Monday we had a scary incident that involved a trip to the vet, followed by a very intense day and a half of seizures. Without getting too detailed (always look in the bright side of life), I hope you'll excuse me this week as I have my hands full, making sure Elmer gets a quick recovery, in addition to catching up on quite a bit of lost sleep myself. 
First Farmers Market Goodies of 2012
I can't even begin to tell you all how much I'm looking forward to celebrating the changing season, Farmers Market, and all of the tasty fresh veggies that are begging to be turned into tasty dishes.
In the mean time, please feel free to check out my recent recipe post over at The Chalkboard Mag, you'll be glad you did!
EVERY RAW FOOD KITCHEN NEEDS A SECRET WEAPON. In my case, that secret weapon comes in the form of a sauce. But not just any sauce, no sir. I’m talking (er, writing) about a staple that you’ll depend on and keep around for a very long time – a condiment that can take a main dish from “ho-hum” to “nock yer socks off” while simultaneously winning over friends and family...(click to read the full article and recipe)

Wishing you all a wonderful and healthy week - and I'll see you very soon!


Friday, April 20, 2012

Creamy Pea Soup with Garlic

I don't even know what to write about this soup. It's brilliant. It's so simple. It's a pea lovers dream come true. It's my favorite soup of all time, and I'm not just tooting my own horn here - I've tried a lot of soup in my day. I've also made this soup with both fresh peas and frozen peas (I know, they're not raw! Shh!). So if you don't have access to a large amount of fresh peas, or if you don't feel like shucking a whole pile of peas don't feel guilty! Make this soup with whatever kind of peas you can get your hands on - just make it!
Yes, I'm telling you what to do. This is seriously tasty stuff, and I don't want you to miss out. 
About the Garlic 
The garlic in this soup is very subtle, coming from the Creamy Garlic Miso Sauce. You can either leave the additional garlic (noted in the recipe) out, or add as much or as little extra to your own tasting preference.
Creamy Pea Soup
yields 2.5 cups of soup 
Into your food processor or high-speed Blender add the following:
2 cups Peas
1/2 c Water
1/4 tsp Salt or to taste
1/4 tsp Black pepper or to taste
minced Garlic to taste (this is optional)
Process/Blend your soup for 1 minute. 
I prefer to leave this soup a little rustic, and not puree it to a super duper creamy consistency, this way I can taste the flavor of the peas better. 
Raw Vegan Warming Method for Soup
You don't have to eat this soup warmed, in fact it's wonderful as a cold/chilled soup with a giant salad
Transfer your Soup to a Saucepan
 Warm  soup on your stove top at a very low heat while whisking continuously
Use a thermometer to monitor the heat...
The soup seen in this photo is Cream of Tomato(click here to see full recipe)
When soup is warmed to 110/112F it's ready to be eaten!
Serve up your soup with a dash of one of the following:
  • Smoked Paprika
  • Cumin
  • Alder Smoked Sea Salt (so good!)
  • Fresh minced Dill
  • Fresh minced Cilantro
  • Fresh minced Parsley
  • Cracked Black Pepper


Wednesday, April 18, 2012

Buttery Zucchini & Asparagus Ribbon Salad with Creamy Garlic Sauce

It's Asparagus season (Yay!), so along with my usual ginormous amount of fresh of Strawberries I've been consistently buying a few bunches of Asparagus at every trip I make to the market. This Salad is also something that I brought with me to my Family's Easter buffet this year - thankfully turning into another hit! Ribbon peeling Asparagus has definitely got to be my favorite way to enjoy the tasty flowering Spring perennial, it just feels like I'm eating something gourmet every time. Of course, you have to pair it along side Creamy Garlic Miso Sauce for the ultimate in raw vegan dining.
In this recipe I've combined the Ribboned Asparagus with Ribbon Zucchini pasta, as a wonderful and affordable way to bulk things up.
Buttery Zucchini and Asparagus Ribbon Salad with Creamy Garlic Sauce
yields roughly 4 to 5 side servings
Step 1.
Asparagus Prep
Ribbon Peel 2 bunch of Asparagus
Read how to ribbon peel Asparagus by clicking here
Once you've finished Ribbon peeling all of your Asparagus set it aside and move on the the Zucchini
Step 2.
Zucchini Ribbon Pasta
1.5 lbs of Zucchini //or// roughly 6 medium sized Zucchini
Read How to make Ribbon Zucchini Pasta by clicking here and follow only directions from Step 1:
Once you've Ribbon peeled all of your Zucchini set it aside and move on to the next step
Step 3.
Warming your Asparagus and Zucchini
In two separate bowls:
  • Toss your Asparagus Ribbons in 3 Tbsp Lemon Juice and Salt/Pepper to taste
  • Toss your Zucchini Ribbons in 3 Tbsp Lemon Juice and Salt/Pepper to taste
  • Choose from one of the following Raw Vegan Warming Methods (click to read more)
  • On separate trays warm your Zucchini and Asparagus for 1.5 hours until both have slightly dried and wilted. Make sure you don't over dry them otherwise you'll have an unpleasant texture 
  • When you've finished warming your veggies transfer all of them to a large mixing bowl 
Toss the Asparagus and Zucchini together in:
 2  Tbsp Nutritional yeast
2 tsp Dill weed
Set aside and move on to the next step.
Step 4.
Lemon Butter 
6 Macadamia Nuts - grated into a fine fluffy powder:
Place your grated nuts into a bowl and set them aside:
In a separate bowl add:
4 Tbsp Grape seed Oil or another mild in flavor oil of your choice
3 Tbsp Lemon Juice
3 tsp Mellow White Miso
It'll be a little lumpy, but that's okay...
Now add your Fluffy Grated Macadamia Nuts
As you whisk in your Grated Macadamia fluff you will notice it dissolve into the liquid.
Final Step
Making your Salad
Mix into your Butter from Step 4:
3/4 c Red Bell Pepper chopped
3/4 c Sundried Olives (or Olives of your choice)
Transfer your Butter and Veggies into the bowl containing your Asparagus and Zucchini and mix everything together evenly.
Serve this lovely salad with a side of Creamy Garlic Miso Sauce and watch it disappear!


Monday, April 16, 2012

Warm & Tender Creamy Garlic Cauliflower Salad

I've been going on a bit of a cauliflower bender over these last few weeks, and this recipe is on the top of my "favorite ways to eat cauliflower" list. This salad has also been growing increasingly popular with every event I bring it to (thanks to all of the taste testers!), and best of all it's really easy to make. You just need to have a bath of Creamy Garlic Miso Sauce ready, and a little bit of time to wait for the cauliflower to tenderize. You also have the option of eating this as a warm or chilled salad - making it very versatile to cold or hot weather climates. Oh, and it goes great into a wrap too! 
Now let's make a dreamy plate of food...
Creamy Garlic Cauliflower Salad
yields enough for roughly 4 to 5 servings if served on a hearty bed of greens
Step 1.
Cauliflower Prep
  • 2 medium sized heads of Cauliflower = roughly 5 cups of florets
  • Break your Cauliflower into florets and place them in a large mixing bowl
Toss your 5 cups Cauliflower Florets with:
3 Tbsp Lemon Juice
3 Tbsp Grape seed Oil (or other oil of choice)
1/2 tsp Salt
Pepper to Taste
Place your Cauliflower into a zip-lock baggy and remove as much of the air from the baggy as you can.
Let your Cauliflower marinate in the fridge for a couple of hours, or even better overnight. 
This marinating is part of the tenderizing process, and you won't believe how much your cauliflower changes to a wonderful blanched texture.
Step 2.
Warming and finishing Tenderizing
When you finish marinating your Cauliflower choose from one of the following: Raw Vegan Warming Methods note here (click).
  • Proceed to spread your cauliflower out onto either a dehydrator tray or parchment lined baking sheet
  • Warm your Cauliflower for 1 hour 
Transfer your Cauliflower to a large mixing bowl, and add the following:
3 Tbsp Mustard (your choice)
fresh minced Dill to taste
additional Salt and Pepper to taste
The only thing left to do from here is pile your Cauliflower on top of a big bed of greens and eat it!
Enjoy and happy eating!


Click here to read more about this pic
P.S. I'm still in the Midwest having all sorts of adventures by the Great Lakes. Don't forget to follow me on Instagram for yummy and random photo updates involving my raw food adventures!