CHUTNEYS, SALSA, SAUCES, AND SPREADS

[Bowwowmeow]

Alive Mustard

2 C yellow mustard seeds, soaked for 6 - 8 hours
1 C raw apple cider vinegar
1 C water
1 t Celtic salt

In a blender, process all ingredients until smooth and creamy.

[Bowwowmeow]

Apple Pecan Coconut Chutney

4 apples, chopped
3 stalks of celery
1 medium radish
pulp of 3 coconuts, approximately 3 cups
1 C cilantro
1 C pecans, soaked
1 T fresh ginger juice
2 t garam masala
1 t cardamom
1/2 t leek
1 1/2 t curry
1 t Celtic salt
1/2 t fresh ground black pepper
2 cloves garlic

Process all ingredients in a food processor with the "S" blade until chunky.

[Bowwowmeow]

Basil Pesto

1 1/2 C pine nuts, unsoaked
1/2 C fresh basil, de-stemmed
1/4 C olive oil
3 t lemon juice
1 clove garlic
2 t Celtic salt

In a food processor, combine olive oil and pine nuts by pulsing until nuts are semi-crushed. Add lemon juice, salt, and basil and continue to pulse for an additional 40 seconds. For a creamier consistency, add 1/2 cup water and 1 additional tablespoon of olive oil.

[Bowwowmeow]

Raw Hummus


2 c. chickpeas, soaked 24 hours and sprouted 72 hours
4 c. garlic, chopped
1/2 c.raw tahini (or to taste)
2 tbsp. nama shoyu or 1/2 teaspoon sea salt
2 lemons, juiced (to taste)
1 c. fresh parsley or more, to taste
red onion, chopped, for garnish
chives, for garnish
parsley, for garnish
extra virgin olive oil
Combine chickpeas, garlic and 1/2 cup water in a food processor and process until well mixed.
Add tahini, nama shoyu or sea salt, lemon juice and parsley and process until very smooth.
Adjust consistency with more water if necessary, and add seasonings and lemon juice as desired.
Garnish with chopped red onion, chives, or parsley and drizzle with extra virgin olive oil.
- from Jonathan Weber, “The Complete Book of Raw Foods”

[Bowwowmeow]

Catsup

1 cup fresh tomatoes, chopped
1 cup sun-dried tomatoes
1 tablespoon minced garlic
2 tablespoons ginger
1/4 cup onion, chopped
8 fresh basil leaves
6 dates, pitted
1/4 cup maple syrup
1/4 cup olive oil
1 tablespoon Nama Shoyu
or 1 teaspoon Celtic sea salt

Throw all the ingredients into a blender and puree. Last 2 weeks when refrigerated. Makes 1 1/2 cups.

[Bowwowmeow]

Ketchup

1/2 cup dried tomatoes, soaked 2 hours
1/4 cup apple cider vinegar
1/4 cup raisins
1/4 cup onion powder
1 tablespoon salt

Throw all the ingredients into a blender and puree.

[Fauxmage]

Rawlsa

20 cherry tomatoes
2 small carrots OR 6 baby carrots
1/2 red or green bell pepper
1 - 2 cloves garlic
2 Tbl red onion and/or 2 Tbl green onion
1 1/2 - 2 Tbl Nama Shoyu
2 Tbl cold-pressed olive oil
cilantro to taste
jalepeno (optional, add if you want it spicy!)
1 large button mushroom (optional)

Combine all ingredients in Food Processor. Enjoy on top of anything (crackers, tortillas, potato chips - all raw of course)!

This is a good way to curb SAD Mexican-food cravings.

[paul]

they sound so good , the Apple Pecan Coconut Chutney is calling me.:eat: :chef: :dribble: :yum:

[thevegantwins]

Raw Hummus

I was talking w/ my friend, Adam, a chef, about raw hummus about how I have such lousy luck sprouting chickpeas. He suggested using peeled zucchini (courgette) instead of sprouted chickpeas. I tried it yesterday and it was delicious. I had leftovers this morning spread on red cabbage leaves. :yum:

2 medium zucchinis (courgettes), peeled and coarsely chopped
2 cloves garlic, coarsely chopped
1 teaspoon sea salt
2-3 tablespoons tahini
1/2-1 teaspoon cumin
Freshly ground black pepper

Process everything in a food processor until very smooth. You probably won't need any other liquid since the zucchini will release alot of moisture. I think next time, I'll add grated lemon zest for a little zing. Lemon juice won't work because it already contains alot of liquid.

[Oracl]

I'm going to have to make that hummus! :yum:

[Oracl]

OK, we made the zucchini hummus and it is delicious. :yum: I think it will become a regular food item here from now on, it is so easy to make. :thumbsup:

[thevegantwins]

I invented this today and it was mighty tasty. I served it over a huge salad made of radichio, romaine lettuce, collard greens, red cabbage, parsley, mint, scallions, tomatoes, and pumpkin seeds.

Raw Russian Dressing

1 garlic clove
1 tablespoon white/mellow miso
1 tablespoon tahini
4-6 cherry tomatoes

Add all the ingredients to a blender and slowly add water until a creamy consistency is reached. Season with salt to taste.

[thevegantwins]

Another dressing I invented today and I think this is my favorite so far. I loosely based this on the cesaer salad dressing in Veganomicon.

Raw "Cesaer" Dressing

Ingredients:

1/2 cup raw, organic cashews that have been soaked for at least 1 hour and drained.
1 date, soaked with the cashews
1-2 cloves garlic
2 teaspoons capers
juice of 1 lemon
1 tablespoon ume plum vinegar
water as needed

Directions:

Puree the drained cashews and date in a blender with the garlic, capers, lemon juice, and vinegar. Add water as needed to make a smooth, creamy dressing. Taste for salt.

Sue's Seasar Salad

Prepare the dressing. Finely chop 1 cup of raw, leafy greens such as kale or swiss chard. Chop some tomatoes and add to bowl. Add about 1/2 cup of the salad dressing and mix well. Let sit for at least 1 hour. This allows the greens to soften a bit. Tear some romaine lettuce into small pieces. Add to the bowl of greens. Add more dressing to taste.:yum: