Thursday, December 13, 2012

A Few Dinner Recipes

Here are a few of my go-to dinner recipes that seem to be working well lately.

The first one is for an asparagus soup.  It was inspired by this recipe.  It's fast, simple, filling, and serves 4.  

Asparagus Soup

2 bunches of asparagus
1/2 cup macadamia nuts, soaked and rinsed
juice of one lemon
3 stalks celery
1 tbsp nutritional yeast
1/2 tsp sea salt, more to taste
1 tsp onion powder
1 tsp garlic powder
sprinkle white pepper

Snap off the woody ends of the asparagus and discard for compost.  Slice off the tips and marinate them in about half the lemon juice.  Place the remaining ingredients in a high speed  blender and blend until smooth, adding just enough water to get the blender going. Season to taste.

I've also made this with a young Thai coconut, and have added seasonings like thyme and marjoram.  In the future we'll try it with walnuts, sunflower seeds, etc.

Russell James offers a delicious recipe for Broccoli in Hoisini Sauce with Parsnip Rice.  It's absolutely delicious, simple, light, and required no adjustments.  I'll definitely make this one again and again.  The broccoli shrinks down quite a bit in the dehydrator.  Next, time, I'd like to experiment with increasing the broccoli marinade and increasing the time in the dehydrator, so that the meal can be made in the morning before starting the work day.

Next we have Susan Powers at Rawmazing, and her Brussels Sprouts with Figs.  The only change I made to this one was to omit the figs because they aren't easy to find right now, and I added a drizzle of balsamic vinegar for a little extra flavor.  If you make this one, quarter the Brussels sprouts unless they are really tiny.  This way the dehydrator will penetrate and wilt them all the way through, making them easier to eat.  Or, experiment with a longer drying time.  Next time, I'd like to see how this dish is with chopped persimmons or pomegranate seeds instead of the figs.

Another one from Rawmazing:  Sprouted Red Lentils with Curry Sauce and Kale.  This one was also delicious.  We omitted the crushed cashew topping and used brown lentils instead of red.  This is another one I plan to make again and again.  This one can be whipped up in minutes, especially if some of the people who will share the meal with you also help.  No dehydrator is needed.

And finally, Cauliflower Cheese.  This one can be started in the morning and finished right before serving.  We used macadamia nuts instead of cashews.  Place your nuts in water in the morning, and wash and trim the cauliflower, leaving it in the marinade during the day.  Right before serving, whip up the sauce in the blender, stir the cauliflower.  If you want it warm, place it in the dehydrator for an hour or two before serving.

No comments:

Post a Comment

So what do you think? Have you tried raw vegan food?