RawFoodBlog

Raw “No-Chicken” Salad-

On youtube-

Raw Mock Chicken salad  recipes don’t taste like chicken. Rather, it’s their texture that give these salads their “chickenness.”This recipe gets that chicken-salad-like texture by using raw cashews. It’s a good contender for substitutions… Just make sure you’ve got the ratio of  nuts to vegetables. Do not omit the apple or the cashews, though, because they are integral to the flavor of this recipe. It’s superb with the yellow curry!

Ingredients:

1 1/2 cups (soaked) cashews

1/4 c.( sprouted) sunflower seeds (soaked one day, sprouted 1- 1 1/2 days – optional)

juice from 1/2 lemon
1/4 tsp turmeric
1 garlic clove
dash of Himalayan rock salt, sea salt

dash pepper

1/4 tsp. thyme
Blend in a food processor until creamy with a few chunks.
Mix by hand or pulse quickly with:

1/2 an apple

1 celery stalk

1 green onion
sprinkle paprika

Instructions:

1. Add 1st 8 ingredients into a high-speed blender or food processor. Process just a few seconds,  until it’s somewhat chunky.
2. Pour into a large bowl. Add chopped celery, apple, onion and paprika.
3. Mix everything together by hand. Pour into egg cups, use as a dip, or fill lettuce leaves or raw crackers Sprinkle with pepper and paprika. Chill.

Yellow Coconut Curry Paste (mix with coconut milk when you need it)

Easy Raw Cauliflower Curry Over Rice (raw, vegan, gluten free, soy free)
via Choosing Raw – vegan and raw recipes by Gena on 2/24/12

http://www.choosingraw.com/

Serves 2

For the curry:
Makes 2 cups curry

2 cups chopped cauliflower florets
1 1/2 tsps mild curry powder
1/2 tsp turmeric
2 tbsp lemon juice
1 tbsp avocado oil
Pinch sea salt
Black pepper to taste

For the rice:

Makes about 2 1/2 cups rice

4-5 parsnips, peeled and roughly chopped
2 tbsp almond butter, sunflower butter, or tahini
1/4 tsp sea salt (or to taste)
2 tsps rice vinegar
1 tbsp nutritional yeast (optional but tasty)
Pepper to taste

1) Whisk together curry, turmeric, lemon juice, avocado oil, sea salt, and pepper to make a marinade.

2) Pour marinade over cauliflower, and mix well. Dehydrate at 115 degrees for 1 hour, OR roast at 375 for 30 minutes, OR simply allow to marinate while you finish prepping the rest of your dinner.

3) Prepare raw rice by placing parsnip in a food processor and processing till it’s quite broken down, but not quite “rice” sized in texture.

4) Add remaining rice ingredients, and then pulse until the mixture does resemble a medium grain rice.

5) Divide rice between two bowls. Place half the cauliflower mixture over each bowl, and serve!

My gently dehydrated cauliflower was so, so tender and tasty: read on

Carmella
Raw Freedom Community

http://www.rawfreedomcommunity.info/forum/showthread.php?t=209

Curry Sauce (To LIVE for!!!)
Here’s an incredibly easy and tasty curry sauce by Richard Salome. Oh my! The banana, apples and raisins called for in the recipe made me a little skeptical at first, but they really make the dish! So go ahead, surprise your taste buds… They’ll be grateful that you did!

Curry Sauce
By Richard Salome
Originally posted by vegangelist on Raw Food Talk Forum

Makes 8 servings

1 cup almonds, soaked 12-24 hours (You could use 1/2 c. almond butter – D)
16 ounces purified water
2 medium sized Fuji apples, cored & diced
1 cup raisins, unsoaked
1 teaspoon curry powder
2 tablespoons flax seed oil
2 tablespoons Braggs or to taste
1 medium sized ripe banana

Place the almonds in a blender and add enough water to cover them. Blend until creamy.

Add curry, flax oil, banana, Braggs and process for 20 seconds.

Then add apples and raisins by hand.

Pour sauce over veggies of choice (if using).

Stir well and place in dehydrator, covered, for at least 2 hours until warm to the touch, below 112 degrees.

This is a rich dish, and makes a wonderful Thanksgiving dish or for a special occasion.

Carmella’s Notes:
This makes a LOT of sauce so you might want to halve the recipe.

I’ve served this fabulous sauce before over a mixture of chopped up broccoli, red onion, zucchini and sweet potato. Mmmmmmmmm…. It’s also lovely as is, on top of a bed of your favorite ‘rice’ or with raw samosas.

http://www.care2.com/greenliving/6-herbs-for-the-mind.html

sage, curry, ginger, gingko biloba, periwinkle and rosemary

Use over raw, warmed vegetables or sprouted quinoa or rice:

1/4 c. coconut or sesame oil

1 T curry powder

2 T. tamarind, soaked for 1 hour (0r 2 T. lemon juice)

1/2 tsp. turmeric

1/2 tsp. salt

2 red peppers, chopped.

Combine all and puree. My favorite is poured over warmed broccoli!

1 c. raw, shelled peas

1/2 c. rejuvelac or water

1/4 ” piece ginger

1/2 tsp. curry

pinch cumin

1 tsp. Bragg’s Amino Acids or Nama Shoyu

salt and pepper to taste

*Add a stalk of celery for a wholly unique taste. It adds a sweetness to it which is very nice.

Blend all. Warm in/on top of dehydrator. Great for a rainy day! Yum.

#5 in the Green Soup collection from Ann Wigmore’s ideas!

1 c. rejuvelac

2 handfuls mixed greens with celery and mung bean sprouts

1/2 avocado

1 apple

3 drops liquid dulse

1 garlic clove

1/8 tsp. green curry paste

1/8 tsp. red chili pepper

1/2 carrot

1 T. almond creme

Blend. Chill if you like.