Beet Ravioli with Herb Cheese Filling
23 Jun 2010 6 Comments
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: beet, Cashews, dates, dip, entertaining, h'orderves, Nama Shoyu, pate, quick and easy, Ravioli, raw, sides, snack, vegan, vegetarian
This was deelish!! I love beets! I found this dish sweet, crunchy and savory! YUM! The herb cheese filling will make a fabulous dip as well. I know this dish will be a super crowd pleaser.
herbed cheeze
Beet Ravioli with Herb Cheese Filling
Adapted from http://www.therawtable.com/
1/2 cup cashews, soaked in water for 30 minutes to 1 hour
1/2 cup macadamia nuts
1 Tablespoon Bragg’s Liquid Aminos or Nama Shoyu
1 Tablespoon lemon juice
1 date, pitted
1/2 tsp. dried Herbs of Province or sprinklings of marjoram, thyme, basil & tarragon
1/4 tsp. minced garlic
1/4 cup water
1 1/4 cup fresh spinach
3 fresh basil leaves
1/4-1/3 cup red onion
Peeled beets for the outer layer
- Place the first set of ingredients in a food processor and blend until very smooth. Clean out your processor and put the second set of ingredients in. Pulse chop until they are finely minced, but not just a green mush. Gently fold the greens into the cheese-like mixture until well combined.
- Spiral or mandolin-slice your beets to a very very thin width.
- Spoon your “cheese” filling onto one slice and top with a second.
- Serve and Enjoy
Garbanzo Guacamole
13 Apr 2010 5 Comments
in Vegan Recipes, Vegetarian Recipes Tags: avocado, beans, comfort food, dip, entertaining, Guacamole, h'orderves, pate, quick and easy, sides, snack, vegan, vegetarian
This is a lower fat mix of hummus and guacamole. Not exactly guacamole and not exactly hummus. But whatever it is, it’s deelish!! We ate this with yummy multi-grain pita chips. A most enjoyable snack or meal.
Garbanzo Guacamole
1 15-ounce can garbanzo beans, rinsed and drained
1 tablespoon fresh lemon juice
1 garlic clove, crushed
1 medium sweet or red onion, chopped
1/2 small avocado, peeled and chopped
1 medium tomato, chopped
2 scallions, thinly sliced
1 tablespoon canned chopped green chilies
salt to taste
Place garbanzo beans, lemon juice and garlic in a food processor. Pulse chop until chopped but still chunky. Add onion and avocado and process again until well combined. Empty into a bowl and add tomato, green onions, and chilies. Mix well. Enjoy!!
Vegan Passover :)
07 Apr 2010 Leave a Comment
in Home Cooking, Vegan Recipes Tags: comfort food, entertaining, h'orderves, jewish, quick and easy, sides, snack, vegan, vegetarian
If you were celebrating Passover, I hope you had a good holiday.
This year I ate lots of quinoa and salads to tide me over. Yum!
I know it’s a little late for this year, but I would love to share what I ate this year so you have some ideas for next year
- Red Quinoa and Pumpkin Seed Stuffing – Amazing!! I doubled the recipe of the quinoa and did not make it with the squash, although of course you could
- Chopped “Liver” Spread – I brought this to a party and served it with cute Matzah crackers. This went over very well!!
- My mom made me vegan matzah balls and her deeelish homemade soup! She said they disintegrated when she left them too long in the broth. But the ones she was able to salvage were awesome! I would suggest leaving them in the broth for 15 minutes and taking them out immediately after.
- My mother-in-law made me deelish over-fried eggplant and sauce! She dipped the eggplant slices with oil and coated them with a matzah meal/spice mixture and baked them. They were so good, everyone loved them!
- My favorite food during passover is Charoset (chopped walnuts, apples and wine – seriously what could be bad there??) I spread this with horseradish on matzah and eat it all of Passover, not just at the sedars like most people
Next year I plan on making Vegan Matzah Brei and other recipes. Of course I will post them then.
Babaganush
30 Mar 2010 1 Comment
in Vegan Recipes, Vegetarian Recipes Tags: dip, eggplant, entertaining, h'orderves, hummus, sides, snack, tahini, vegan, vegetarian
During my Yoga Teacher Training I was obsessed with The Hummus Kitchen that was 1 block away. We would all go at least 2-3 times a week! As any of my friends can attest I won’t stop talking about it. I really only eat 2 dishes there but I am sure all they serve is wonderful. I always order The Hummus Kitchen (hummus sampler) which is 4 different kinds of super creamy and delightful kinds of hummus. You can have this served with regular pita or their amazing whole wheat variety. I also LOVE their Super-Healthy Salad, an Amazing salad of quinoa, apricot, walnuts, butternut squash & mint tahini sauce. Pure Yummyliciousness! This is truly the best Hummus in NYC! I am always up for going if anyone is interested!!
Recently I decided to make my own Babaganush. I served this with whole wheat pitas and store bought hummus and it was deelish. I did think it was more work than I figured but it was a really large portion and very yummy. I would suggest only using 1 eggplant instead of 2. Babaganush is super tasty and way less fat than hummus alone.
P.S. We are having a 2lb Chia Seed Giveaway that ends on 4/2 – so don’t forget to enter HERE!!!
Babaganush
Serves a crowd!
2 large eggplants
2 cloves garlic, minced
1/3 cup tahini
Juice of one lemon
Salt and pepper to taste
- Preheat oven to 400 degrees. Poke several holes all over the eggplants and bake on a cookie sheet or shallow pan for 45 minutes
- Remove eggplants from the oven and place in a large bowl. Let cool for 5 minutes. Cut off the stem tips and slice each eggplant in half lengthwise. Scoop out the flesh and transfer to another bowl. Discard the skin.
- Cut the eggplant into inch size pieces. Place in a food processor. Add garlic, tahini, and lemon juice and pulse chop. Season with salt and pepper to taste.
- Chill until ready to serve. Enjoy!
Sweet Potato Fries with Raspberry Dipping Sauce
10 Jan 2010 3 Comments
in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: agave, chips, comfort food, dip, entertaining, h'orderves, quick and easy, sauces, sides, snack, sweet potato, vegan, vegetarian
Go JETS!
Game Day at my house is always an event! I don’t always make fun and fabulous foods but I try to. This one was so perfect and yummy! On these kind of days I can appreciate the short prep time so we can just sit down and enjoy ourselves. I always love making a sauce like this because not only is it amazing but it is so bright and gorgeous too!
The inspiration for this dish was from one of the great NYC vegetarian restaurants, Gobo. When I was younger I would order their Yam & Yucca fries that always came with a yummy raspberry dipping sauce. I haven’t ordered french fries anywhere in years, so this was such a pleasure to indulge in! I love taking something classic like that and updating it with a healthy twist! Deelish!
Sweet Potato Fries with Raspberry Dipping Sauce
3 to 4 sweet potatoes
2 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup sweetened dried cranberries
1/2 bag of frozen raspberries
1/4-1/3 cup agave
Preheat the oven to 425 degrees. Spray or lightly grease a large baking sheet. Peel the sweet potatoes and cut them in 4 slices lengthwise. Then cut east piece into 1/4-inch wide strips. Place them into a large bowl and add the oil, salt, and pepper. Toss gently to coat the potato slices well and spread them on the baking sheet in a single layer. Bake until the potatoes are lightly browned and crisp on the outside and tender on the inside, 25 – 35 minutes. Make sure to rotate them once halfway through. While potatoes are baking; combine the frozen raspberries with agave until smooth in a food processor or blender and pour into a serving dish. When the potatoes are done serve immediately with dipping sauce.
Raw Sweet Potatoes
Channukah Pot-luck Part 1
21 Dec 2009 5 Comments
in Home Cooking, Vegetarian Recipes Tags: comfort food, entertaining, h'orderves, quick and easy, salad, sides, snack, vegetarian
We hosted a Channukah Potluck on the last night of Channukah. It was so nice to be with everyone and share great food! I love having my friends over the house and cooking for them. I have been really into the pot-luck idea lately as you aren’t exhausted when your friends come over after spending the week cooking in the kitchen. We were really excited to celebrate and so happy that we managed to fit 9 people into out apartment! The joys of city living
Judith is an amazing cook and makes such great and gorgeous food! This time she made an Insalata Caprese for our first course. I always love that kind of salad, but she made it even more special with the addition of roasted peppers, sun-dried tomatoes and deelish balsamic drizzle. Yum!! Check out her Fig and Goat Cheese Bruschetta from our last pot-luck.
Uploading these pics now is making my mouth water!! Seriously how gorgeous is this dish?!?!?!
Insalata Caprese
- Assorted Heirloom or Garden Tomatoes (about one large tomato per person)
- Large bunch fresh basil
- Fresh Mozzarella. It will be packed in water. About ~3 oz per person
- Balsamic Glaze (or Balsamic Vinegar)
- Jar of roasted peppers
- Bag of sun-dried tomatoes (optional)
- Slice tomatoes (tip: put them in the fridge for an hour to make slicing easier) and mozzarella into pieces of equal thickness. Place in a plastic container or cover and let come up to room temperature before eating.
- Drizzle balsamic on the bottom of a plate.
- Arrange slices of tomatoes, basil leaves, peppers, sun dried tomatoes and mozzarella.
- OPTIONAL – For a more filling salad, toss mesclun mixed greens with a small amount of vinegar, oil, salt and pepper.
- OPTIONAL TIP #2 – In a blender, combine 2-4 tbsp olive oil with the remaining basil leaves to make an herb oil. Use this to drizzle over the TMB.
Stay tuned for the entrée course tomorrow
Fabulous Pot-Luck part 1
23 Nov 2009 7 Comments
in Home Cooking, Vegetarian Recipes Tags: comfort food, dessert, entertaining, figs, h'orderves, quick and easy, sides, snack, vegetarian
Last Saturday night we had the best time at our house with some great friends and deelish food! It was really such a wonderful evening that writing this post is making me so happy! Maybe it was the way I was raised, maybe it is just me, or maybe I am just human haha but good friends and good food is the ultimate for me! Cheers to that!
My fabulous girlfriend Judith and her husband Ken brought over this mouth-watering app for us all to enjoy. Take a look at these pics and let me know if you could resist these!! They were even better than they look!
This is a great recipe that you can make for entertaining. Judith actually put this together at my house in under 20 minutes, with several of those just having the bread toasting in the oven. Super simple and super delicious! If you have more people to serve just double or triple the recipe, this one will go quickly
Judith’s Fig and Goat Cheese Bruschetta
Recipe Inspired by Cooking Light
6-10 servings
1 French bread baguette, sliced into 1/2 inch slices, toasted
I jar of fig jam (you only need about half)
1 1/4 cups (10 ounces) crumbled goat cheese (we used low-fat and it was amazing and light!)
5 teaspoons finely chopped walnuts
Toast the bread slices right before ready to serve. Top each toasted bread slice with 1 1/2 teaspoons fig jam and 1 1/2 teaspoons goat cheese. Then drizzle with honey and sprinkle evenly with walnuts. Arrange bruschetta on a serving tray. Serve warm. ENJOY
Edamame Guacamole
03 Nov 2009 3 Comments
in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: avocado, chips, comfort food, dip, Edamame, entertaining, green, Guacamole, h'orderves, quick and easy, sauces, sides, snack, soy, vegan, vegetarian
I served this with pita chips and it was deelish! This was a great way to enjoy heaping chips full of guacamole with more than half the fat! Check out the nutrition stats below!!! Love it!! Just be careful how much lime juice you use. I used a whole lime and it came out a little too limey. If you want traditional guacamole add cilantro. I don’t enjoy cilantro so I didn’t add it.
Edamame Guacamole
Serves 6
1/2 cup shelled edamame
1/2 cup broccoli stalks, peeled
1 avocado
1 scallion, minced
1/2 red onion, diced
1 clove garlic, minced
1 jalapeno, minced
juice of 1/2 lime
1 tomato, diced
salt to taste
cilantro – optional
Bring 4 cups of water to boil. Add edamame and broccoli to boiling water for 4 minutes till softened. Drain and puree in a food processor. With a fork or a whisk mash the puree with the avocado. Add in the avocado, scallion, red onion, garlic, jalapeno, lime, tomato and the optional cilantro. Salt to taste and enjoy
Per serving: 66 calories, 4 g fat, .5 g saturated fat, 0 g cholesterol, 10 sodium, 2.5 g protein, 6 g carbohydrates, 1 g sugar, 3 g fiber
Chocolate-Covered Katie’s Banana Butter
26 Oct 2009 4 Comments
in Raw Desserts and Treats, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: almond butter, banana, breakfast, comfort food, dessert, dip, entertaining, h'orderves, quick and easy, raw, sauces, sides, snack, vegan, vegetarian
Chocolate-Covered Katie came up with this great idea of mixing peanut butter and bananas to make a deelish Banana Butter! Adding the banana makes an amazingly spreadable and much lower calorie butter. You can make it thinner or thicker depending on the amount of nut butter you use. This recipe is so simple yet so super enjoyable!
I know this would be great with any nut butter but because I had just “made” my deelish Agave Pecan Butter I thought this was perfect time to use it. The butter was the perfect dip! We enjoyed this with apples and with pita chips as well. So creamy and sooo deelish!!
Katie, I totally want to be a member of your band This is so fabulous!!!!
Chocolate-Covered Katie’s Banana Butter
Makes about 1.5 cups
- 2 bananas
- 8 tablespoons of nut butter
Super simple…. just blend together and enjoy!
Raw Food Dinner Party part 1
10 Aug 2009 3 Comments
in Raw Vegan Recipes, Superfoods, Vegan Recipes, Vegetarian Recipes Tags: agave, Cashews, comfort food, entertaining, flax, h'orderves, Matthew Kenney, Nama Shoyu, nutritional yeast, pate, raw, sides, snack, truffle oil, vegan, vegetarian
I have always loved cooking food and giving to others. It is definitely one of my favorite things to do. But I have not had the chance to have a full blown Raw Dinner Party till now. I am so happy that we were able to this. There is not much better than good company and good food!
Here is our appetizer, which could easily be a meal on its own. It was amazing! While I was making the “sour cream” I had to make sure to put it in the fridge so that I didn’t eat it all before our friends came over! If you love truffles or bruschetta at all, you will go mad for this dish!
If you want a sneak peek for the upcoming recipes check out my menu in the picture below
Cornbread Bruschetta with White Truffle “Sour Cream” and Spiced Tomatoes
Cornbread Bruschetta with White Truffle “Sour Cream” and Spiced Tomatoes
Recipe from Entertaining in the Raw by Matthew Kenney
Serves 4-6
Bruschetta
1 cup flax meal
1 tablespoon dried oregano
2 cups fresh corn kernels
1 1/3 cups walnuts, soaked 8-10 hours
1 tablespoon sea salt
1/2 teaspoon black pepper
1/4 cup olive oil
1/2 shallot, minced
1 tablespoon nutritional yeast
2 tablespoon raw agave nectar
1 tablespoon fresh lemon juice
1 tablespoon minced jalapeno
1 teaspoon ancho chile powder
“Sour Cream”
1 cup cashews, soaked 1-2hours
1/2 cups water
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
3 tablespoons white truffle oil
Tomato
1 tablespoon chopped cilantro
1 tablespoon nama shoyu
1 tablespoon olive oil
3 tomatoes, seeded and diced
1 tablespoon minced shallots
1 tablespoon chopped chipotle peppers, soaked 1 hour
salt and pepper to taste
3 tablespoons julienned basil
Assembly
1/4 cup basil leaves
fresh black pepper
Bruschetta
Place flax meal in a medium-sized bowl; set aside. Process remaining ingredients in a food processor until smooth. Add the bowl with flax meal and stir until well combined. Spread on Teflex sheets in desired shape to 1/2inch thickness. Dehydrate at 115 degrees F for 24-36 hours until almost completely dry but still a bit pliable
“Sour Cream”
Blend all the ingredients in a Vita-Mix until completely smooth. Refrigerate until firm.
Tomato
Toss all ingredients together and season to taste
Assembly
Spread a think layer of “sour cream” on each piece of bruschetta and top with a generous amount of tomatoes. Garnish with basil and black pepper.
my notes:
For the “Sour Cream” I used black truffle oil instead of white, but if you saw my note above, you would know that I am sure it does not matter. It was absurdly deelish!
For the Tomatoes, I did not use cilantro and I am not a fan and I did not use the peppers. Instead of the cilantro I used more basil. Instead of the peppers, I substituted jalapeno peppers and some chili powder.
