ENTREES

[Bowwowmeow]

Avocado Romaine Boats


2 Grapefruit - peeled, seeded and segmented
6 Shallots or 1 white onion - sliced finely
1/2 tsp chilli - dried and crushed
juice of 4 limes
1 Avocado - cut into chunks
Sea salt and pepper to taste

Wrap mixture with leaves of fresh romaine lettuce and eat with your fingers!
- from www.Raw-Pleasure.com (http://www.raw-pleasure.com/)

[Bowwowmeow]

Aztec Quiche

dulse sea veggie
millet rice Manna Essenne bread
shredded zucchini and cucumber
tomato
ground sesame seeds
spirulina flakes with lecithin
slippery elm

Open Manna bread and flatten into a platter. Grind sesame seed and sprinkle heavily over bread with spirulina flakes, then drizzle Binder over that. Layer on shredded zucchini and cucumber with tomato slices. Put another good sprinkling of sesame meal and spirulina flakes. Crumble dulse crisps over all.

BINDER Blend in blender the celery, 1 tsp. slippery elm, carrot, oil, tahini, miso, cucumber and ginger with Braggs, and a little water for consistency

DULSE Heat oil in a skillet and when hot drop dulse into for a few seconds until it changes a lighter color. Remove immediately and drain well on paper towel. Crumble over quiche.

- from High Vibe Health & Healing

[Peas'nHominy]

Aztec Quiche....Manna Essenne bread...

For any who might be picky (or needs to be), this bread is not technically considered a raw food. Here's one quick little reference:http://askwaltstollmd.com/archives/bob/9320.html

Some raw foodist refuse to eat this, but some who are not as picky still use it. :)

[thevegantwins]

I invented this yesterday after making a delicious marinated Asian salad and looking at the nori on my shelf. I used shredded brussel sprouts but I think cauliflower would work better. I left out measurements because I just added and tasted. I'd estimate that it was about 1/2-3/4 cup of each vegetable.

Raw Sushi

Ingredients:
Shredded brussel sprouts or cauliflower (use food processor or just keep slicing thinly with knife
Julienned carrot (sliced into matchstick size pieces)
Julienned golden beet
10-12 shitake mushrooms, thinly sliced
1 shallot, thinkly sliced
1 tablespoon nama shoyu (raw soy sauce) or regular soy sauce
1 tablespoon mirin
1 tablespoon ume plum vinegar
1-2 tablespoons sesame oil (not toasted)
2 tablespoons raw sesame seeds or hempseeds
nori sheets

Mix the vegetables in a bowl and add the remaining ingredients. Mix well again. Let sit at room temperature for a few hours, mixing every 1/2 hour. Take nori sheets, add 1-2 tablespoons of the mixture onto the nearest edge and using a sushi mat, roll the sushi very tightly. Dab water at the other end and seal. Keep rolled tightly in the sushi mat for a few minutes. Unroll then using a very sharp knife, slice into 1 inch pieces.

[Oracl]

Sounds good! :yum:

[thevegantwins]

I don't have fancy-shmancy kitchen equipment and this dish was invented with that in mind. Takes awhile to prepare but that's because some soaking/marinating time is involved. The dish tastes much better the next day.Regarding the salt, use a good quality sea salt or splurge for something like Himalayan salt.

Ingredients:
Basil Nut Cheeze
1/4 cup pine nuts (or cashews), soaked for at least 2 hours then rinsed
1/4 cup macademia nuts, soaked for at least 2 hours then rinsed
2-3 tablespoons lemon juice
1 teaspoon basil
1 teaspoon thyme
1 teaspoon oregano
salt
Sundried Tomato/Roma Tomato Basil Marinara
1/2 cup sundried tomatoes, soaked in cool water for at least 2 hours
1lb of Roma (plum) tomatoes or any good quality tomato
2-3 cloves of garlic
1-2 teaspoons basil
3 tablespoons good quality extra-virgin olive oil
salt
Zucchini Noodles
4 medium zucchinis (courgettes), sliced very into very thin, long strips
3 tablespoons lemon juice
2 tablespoons olive oil
2 cloves garlic, finely minced or crushed
2 teaspoons salt
Vegetable Layer
1.5 cups of baby spinach, rinsed

Directions:
Zucchini Noodles: Mix the lemon juice, olive oil, garlic and salt and pour over the zucchini. Gently mix together and let marinate for at least 2 hours. Stir occasionally.
Nut Cheeze: Process all the ingredients in a food processor until smooth and creamy. Salt as needed. No need to wash the processor because it will be used for the marinara next. Just scrape out all the nut cheeze into a bowl.
Marinara: Pulse the garlic a few times to chop it finely. Add the remaining ingredients and process until it is a slightly chunky sauce. Salt as needed.

Use a glass serving dish if possible since it shows of the layers. Add about a tablespoon of the marinara on the bottom, then a layer of zucchini then 2-3 tablespoons of nut cheeze then some spinach leaves then more marinara. Keep repeating until you reach the top of the bowl. Refrigerate for several hours, preferably overnight. Let come to room temperature before eating.

[my3labs]

Yummy! I think I'll try it this weekend.

[LetsEat]

I got this from a veg site online and tried it today. It's delicious. I had it for a snack/light meal so not sure where to post it here.

Mango-Avocado Spring Rolls
Makes 10 to 12 rolls

Rice vermicelli, extremely thin and brittle dried noodles made from rice, are available at Asian markets, natural food stores, and well-stocked supermarkets. I didn't go any special place for this cuz my grocery store had it all. Don‘t confuse them with cellophane noodles, which are made from mung bean starch.

Ingredients
3 ounces rice vermicelli
12 rice paper wrappers
2 ripe Hass avocados
1 tablespoon fresh lemon juice
1 ripe mango, peeled, pitted, and cut into 1/4-inch slices
1 medium English cucumber, peeled, halved lengthwise, seeded, and cut into thin strips
2 cups finely chopped romaine or iceberg lettuce
Salt and freshly ground black pepper
1/2 cup fresh cilantro leaves

Instructions
1. Soak the vermicelli in a medium bowl of hot water until soft, about 1 minute, and drain well. Cut the noodles into 4- or 5-inch lengths and set aside.

2. Fill a large shallow bowl with warm water and add one rice paper wrapper at a time, soaking it in the water for a few seconds until soft. Remove it from the water and lay it on a dry work surface. Pit and peel the avocados and cut into 1/4-inch strips. Toss the avocado strips with the lemon juice to prevent discoloration, then place 2 or 3 avocado strips down the center of each the wrapper, leaving a 1-inch margin at each end. Add a few strips of mango, followed by a layer of cucumber strips. Top with some of the rice noodles and a layer of lettuce strips. Season with salt and pepper, to taste, and sprinkle with some of the cilantro leaves.

3. Pull one side of the rice paper over the filling, folding over the two short ends, rolling up tightly to enclose the filling. Transfer to a serving plate and repeat with the remaining ingredients. Serve immediately or cover the rolls with a damp cloth for no more than 1 hour before serving.

[Bowwowmeow]

Thanks for that! We've been slacking on our recipe contributions for a while. :o