Coconut Curry Nori Rolls (Raw Vegan)

Peace! Here's a new recipe from earlier today...

Ingredients:

3 raw nori sheets

2 handfuls spinach

1 handful fresh basil

1/4 small onion

1 small tomato

1 lemon

1 cup cashews

1-2 tablespoons olive oil (or coconut, flax, etc.)

1-2 tablespoons shredded coconut

1 tablespoon (or more to taste) curry powder

1/2 teaspoon paprika

sea salt (optional)

black pepper (optional)

Preparation:

1) Chop up the spinach, basil, tomato, & onion into small pieces & set aside.

2) Grind up the cashews into a powder. Combine in a small mixing bowl with olive oil, curry powder, paprika, sea salt (optional), black pepper (optional) & the juice of one lemon. Mash it up until it forms a nice buttery paste.

3) Spread the paste on the bottom 1/4 of the nori rolls & top with spinach, basil, tomato, onion, & shredded coconut as pictured.

4) Roll it up! Use a little bit of water on the end of the nori sheet to make it stick together.

5) Chop it up into bite sized pieces & start feasting.

OPTIONAL: Brush the top of the nori rolls with water & throw some sesame seeds and/or shredded coconut on the top.

ENJOY!

*Feeds 2 (or one hungry person).

**The most important part of this recipe is the curry powder. Make sure you use a kind that you enjoy as different brands vary in flavor. Simply Organic makes a great one & that's what I used for these.

***If you don't have cashews - use sunflower seeds.

cauliflower almond soup w/fennel

fennel does something wonderfull to winter cuisine. it instantly adds depth and savor to mild vegtables and smells amazing. i made a version of this last SunDay for the well and good extended fam and garnished it with roasted fennel-a little goes a long way.
super rich & creamy, gluten free, soy free and vegan? yes mam.

1 head cauliflower, rough chopped
1 large sweet onion, rough chopped
1 1/2 cup organic, culinary grade dark vegetable broth
2 cups (or more) unsweetened, organic almond milk
3 toes garlic
1 organic apple
1 medium fennel bulb, fronds and stalk attached
1 tblspn gluten free flour (chick pea, coconut, brown rice, etc.)
pinch of sea salt and pepper
tiny pinch of nutmeg
safflower oil and/or soy free earth balance

cut the apple and fennel bulb into small cubes. pick the fronds from the stalk and set aside. toss the cubes with pepper and a lil sea salt and place in the oven on a pan brushed with safflower oil. roast on low heat.


simmer the cauliflower, onion, garlic, broth and spice on medium low heat until the cauliflower are just tender. transfer the cauliflower, onion, garlic and broth to a blender. sprinkle in the flour and blend on medium-high until smooth. transfer the blend back to the stove, adding almond milk and a dollop of earth balance (if you'd like) and stirring. taste. you may want to add more almond milk or water.
laddle and garnish those beautiful babys with a spoonful of the cubed mix and a fennel frond or two.

happy eating

love letters to okra

dear okra,
you are fly. you are green and crunchy too. no longer only on special occasions such as family reunions will we disrespect you; swathing you in thick, deep-fried batters until you get mushy, brown and slimy. we will eat your pentagonal pods raw. we will warm you in well seasoned broths that do you justice. we will not have you today and forget to enjoy you again for like, another year. we will eat you flash-frozen in winter, and again in spring and late summer, fresh from the ground. thanks for fiber, copper, potassium and protein too. you da bomb.

respect,

mia




Autumnal Sauteed Okra
a small, sweet onion, rough chopped
a few stalks of celery and root, chunky chopped
a few pounds of firm, snappable okra pods, washed
a can of good quality sweet, roasted tomatoes, quartered and drained
two toes of garlic, minced
tiny pinch of cinnamon
a single bay leaf
cold pressed extra virgin olive oil
braggs raw unfiltered vinegar
course ground pepper
sea salt to taste


warm a couple tablespoons of olive oil in a stainless steel saute pan along with the bay leaf and minced garlic until fragrant
toss in the sweet onion & celery, softening just slightly
toss in roasted tomatoes
add the tiny pinch of cinnamon & plenty of course ground pepper

let everything mingle for a minute or two
chop the pods into nice sized pieces if you wish, although they're fine whole
toss them in and stir well
stir in vinegar and salt to taste
immediately remove from the heat so the okra stay fairly crunchy

Crunchy Raw Okra Salad
all the above ingredients, swapping canned tomatoes for a sweet raw variety and the bay leaf for fresh oregano
toss everything in a glass bowl, adding the salt and vinegar last
let the flavors meld in the fridge before serving

Whether you use these recipes or not, remember that low to no heat preparation and acidic ingredients like lemon, vinegar and tomatoes minimize the release of slime from the pods. You can also cook down the okra until the slime dissolves and use it to thicken soups and curries without flour or milk.
happy eating... PEACE!

light as air vegan salad

young arugula tangles, washed
green apple, thinly sliced
red onion, thinly sliced
walnuts, raw & rough chopped
just a few dark cherries or grapes, halved

easy vegan dressing:
not quite sure where i learned this one from but its so good...had to pass it along

whisk the following ingredients in a glass bowl:
about 1/4 cup olive oil
juice of half a lemon
healthy sprinkling of fresh, coursely ground pepper
heaping tablespoon of nutritional yeast
pinch of sea salt
splash of water

garnish with a sprig of dill
so bright, tangy & aromatic...enjoy

LOVE/PEACE!

EatUP: Spiced Cabbage

Perhaps you've had the pleasure of indulging in a pungent & flavorful plate of cabbage. If you're like me, your Grandmother made it in a big pot peppered with hunks of smoked meat. By the time the cabbage hit the plate, it was almost translucent & swimming in a sea of butter. Over the years, her recipe has evolved; nixing the meat & swapping the butter for EVOO. Our arteries thank us. This lighter version includes ground pimento & ginger...for your digestive comfort.

What You'll Need:
one small head of savoy cabbage thinly shredded
one small head of red cabbage thinly shredded
two small shallots sliced into thin discs
oregano
ground pimento (all spice)
yellow curry powder
red pepper flakes
sea salt
2 tablespoons fresh pressed ginger
3 tablespoons coconut, palm or toasted sesame oil

garlic press
stainless steel or earthenware pot

Preparation:
heat the oil on a medium setting
toss in pressed ginger & sliced shallots
let the shallots sweat for about 1 minute
toss in shredded cabbage a handful at a time, stirring constantly
add a healthy pinch each of oregano, all spice, yellow curry powder, red pepper flakes, & sea salt
let the cabbage cook for about 5 minutes, stirring frequently until crisp tender
taste & adjust spice accordingly (start with more oregano & all spice)


Possible Raw Variation?
I believe this would taste great although I've never prepared it this way: Perhaps a third less cabbage, swapping in julienned green apple & radish...swapping the shallots for a sweeter variety of onion, the sesame oil for a couple splashes of unfiltered apple cider vinegar & the sea salt for celery seed. allspice & red pepper flakes to taste...mustard powder, raw cane juice or honey to taste? Just a thought.

happy eating/living

Apple Cinnamon Walnut Raisin Oatmeal

Lately I've been eating about 60% raw foods, but this time of year we tend to crave something hot & substantial. Try this on a cold winter morning...


Ingredients:

1 cup old-fashioned oats
1/3 cup walnuts
1/4 cup raisins
1/2 granny smith apple (cut into small chunks)
1 3/4 cups water
cinnamon


Stovetop:

Heat water until boiling
add oats, walnuts, raisins, apple
turn to low-medium heat for 5-10 minutes, stirring frequently
add cinnamon to taste

*The raisins & granny smith apple add plenty of sweetness, eliminating the need for brown sugar. A little rice milk can be added if you prefer. Enjoy!