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Kansas City Raw Food Union Message Board › Cinco De Mayo Recipes 5/7/11 Struan Center Potluck

Cinco De Mayo Recipes 5/7/11 Struan Center Potluck

Lovey Jane Van B.
Lees Summit, MO
Post #: 35
Cultured Corn Salsa
3 cup Corn
¼ cup Red Bell Pepper chopped
¼ cup Onion chopped
2 clove Garlic chopped
½ Jalapeno chopped
1 Tbs Sea Salt
2 Tbs Kombucha (optional)
1 ½cup water

Put it all in a quart jar and let it meld for a few hours....or ferment it. Just takes a couple of days and a little burpin'.

Cultured Salsa

3 Cup Tomatoes (chopped)
¼ Cup Cilantro or Parsley (chopped)
½ Cup Onion
1 Jalepeno
4 Cloves of Garlic
¼ Cup Lemon Juice
1 Tbs Sea Salt
2 Tbs Kombucha (optional)

Chop, slice or even blend (depending on how you like your salsa) all the veggies. Put them into the jar and add the salt. Shake or mix in the jar.
Put the lid on and place in a cool dark place for 2-3 days. Check your jars daily and burp by slightly opening the jar. Then put into the fridge. This will keep in your refrigerator for approx. 2 weeks.

This a great option for adding a fermented food to all your Mexican type foods.
3 cups Cashews soaked
¼ cup Nutritional Yeast
¼ cup Paprika
1 clove of Garlic
2 tbs Lemon Juice
½ tbs Honey
1 tsp Chipotle Chili Powder
2 tsp Onion Powder
½ tsp Ground Cumin
½ tsp Ground Oregano
½ tsp Tumeric
¼ tsp Black Pepper
1 tsp Sea Salt
Pinch of Cayenne optional
½ cup Water

Place all the ingredients into a high speed blender and blend 'til smooth.
Walnut Taco Meat
1 Cup Walnuts soaked
1 tsp Chili Powder
1 tsp Ground Cumin
¼ tsp Black Pepper
½ tsp Sea Salt

Place all the ingredients into a food processor with the s-blade. Process until it is crumbly like taco meat.

Sour crème

2 Cups Cashews (soaked)
1 tsp Miso
½ Cup Rejuvelac

Mix the ingredients in a high speed blender until smooth. Place in cheesecloth in a colander to allow for air circulation and place that into a bowl and allow to ferment for about 8 hours.

Churros y Chocolate Cheezecake with Raspberry Chipolte Sauce

1 Cup Cashews (floured)
1 Cup Almonds (floured)
¼ Cup Almonds (medium chopped)
¼ Cup Honey
2 Tbs Coconut oil (melted)
1 ½ Tbs Lucuma powder
½ tsp Vanilla Bean powder
¼ tsp Sea Salt
1 Tsp Cinnamon powder

Mix all the ingredients in a large bowl with a fork until it all combines and starts to clump up. You want the mixture to be light and crumbly. Gently press the mixture down into the bottom of the springform pan and place into the freezer to set up.

Cocoa Layer
3 Cup Cashews (soaked)
½ Cup Almond Milk
½ Cup Honey
½ Cup Coconut oil
½ tsp Vanilla powder
¼ tsp Sea Salt
1/8 Cup Carob

Mix all the ingredients in a high speed blender until very smooth. Take the springform pan out of the freezer and pour/scoop the mixture onto the crust and spread evenly towards the sides. Place back into the freezer to set up again.

Crème Cheeze Layer
This layer requires a cultured crème cheeze that I make by combining rejuvelac, (a cultured sprouted wheat beverage) with a little miso and soaked cashews. Give it a few hours to do it's thing and you will have a mildly fermented crème cheeze, good for use in all kinds of recipes.

2 Cup Cultured Crème Cheeze
¼ Cup Honey
½ Cup Coconut oil
½ tsp Vanilla Bean powder
¼ tsp Sea Salt

Blend all the ingredients in a high speed blender until very smooth. After the cocoa layer is set up, pour/scoop the crème cheeze layer onto the cocoa layer and spread towards the sides.

Sift 1Tbs of cinnamon onto the top of the cheezecake and put it back into the freeze til it's time to eat it. Equally good frozen or thawed.

Raspberry Chipolte Sauce

Chipolte Chili powder
1 tsp Garlic powder
1 tsp Onion powder
½ tsp Chipotle powder
½ tsp Oregano powder
½ tsp Tumeric powder
1 tsp Cumin powder
1 tsp Sea Salt

Mix all the ingredients up and keep in an airtight container. Use for a little or a lot to spice up any food.

The Sauce
2 Cup fresh or frozen Raspberries
2 tsp Raspberry Vinegar or 1 tsp Apple Cider Vinegar
¼ Cup Honey
1 tsp Chipolte Chili powder from above recipe
½ Cup water (thin as necessary)

Blend all the ingredients in a high speed blender til smooth.

This sauce is good for a lot of different uses. But it only takes just a bit of it.

All the above recipes are by Loran Van Benthusen with Green St. Goods
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