Raw Halvah
Ingredients
200g raw sunflower seeds
3 Tbsps healthy sweetener of choice (I used honey, but you can use agave or maple syrup)
2 Tbsps coconut or cocoa butter, left at room temperature to reach a creamy consistency
½ Tsp vanilla extract (optional)
Instructions
Put the raw sunflower seeds in your blender and blend well until they have a flour consistency.
Add the other ingredients and pulse until well blended together.
Cover a form (I used a rectangle tart form) with a plastic wrap. Add the composition and spread evenly.
Put the halvah in the fridge and leave it there for at least 40 minutes.
RAW VEGAN CURRY with MARINATED MUSHROOMS & ONIONS
Curry:
1/4 cup cashews (or use zucchini if you wanna keep this low fat)
1 cup water
1 teaspoon your fave curry powder
1/4 cup diced onion
Salt and pepper, as desired
Marinated mushrooms & onions:
1 1/2 cups thinly sliced mushrooms
1/4 cup diced onion
1 teaspoon lemon juice
1 teaspoon coconut aminos (it's like soy sauce)
1/2 teaspoon coriander
To make the curry: blend all the ingredients until smooth. Adjust according to taste and texture.
To marinate the mushrooms & onions: toss them with the lemon juice, coconut aminos and coriander and let sit on the counter for an hour so they soften, or put 'em in your dehydrator or oven at a low temperature until they soften. Alternatively, just leave them as-is. Pour your curry in a bowl and add the shrooms and onions - enjoy! This serves one.
Raw Mushroom Cream Soup
INGREDIENTS
1 1/4 cups chopped fresh mushrooms
1/3 cup cashews
1/3 cup water
1/4 teaspoon sea salt
1/3 cup finely chopped fresh mushrooms (reserve - do not add to blender)
1. Wash and dry your mushrooms. Chop 'em up a bit.
2. Add all ingredients (except the second amount of reserved finely chopped mushrooms) into your high-speed blender. Blend on high until very smooth and well-blended. Blend for an abnormally long time because you want this raw cream of mushroom recipe to be slightly warm when coming out of the blender.
3. Pour liquidy mushroom soup mixture into a bowl(s). Add remaining mushrooms and stir with a spoon. See what we're doing here? We're making a liquidy mixture and then adding some chunks to it to give it some texture and variety. That's the trick to all my raw soups.
4. Eat this raw cream of mushroom soup recipe immediately, while still warm from the blender!
Raw Mushroom Burgers
Serves 4
3 large portobello mushroom caps, chopped
2 tbsp tamari (I use low-sodium) or nama shoyu
2 tsps liquid smoke
1 tbsp agave
1 1/2 tbsp apple cider vinegar
1 cup pumpkin seeds
1/2 cup chopped carrot (or carrot pulp)
1/2 cup chopped celery (or celery pulp)
1 tsp rosemary or thyme
1) Mix the tamari, liquid smoke, agave, and ACV in a bowl. Add mushrooms and try to mix them well into this marinade. Let sit for about 2 hours.
2) In a food processor fitted with the S blade, grind pumpkin seeds till smooth.
3) Remove mushrooms from the marinade (reserving it) and add to the processor. Process till the mixture has very little texture, but isn’t as smooth or uniform as a nut pate. If it’s overly pasty, add a few tablespoons of water or your leftover marinade.
3) Add the carrot, celery, and thyme, and pulse to incorporate it all, still leaving some texture.
4) Shape into four patties and dehydrate at 115 for about 2 hours, flip, and keep dehydrating for another 3-4, or until they’re the texture you like. Alternately, you can bake these at 325 degrees for about 30-35 minutes, flipping once. Serve over greens, on some raw bread, or in a wrap sandwich!