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Kansas City Raw Food Union Message Board › GREEN ST GOODS PICNIC potluck recipes May 2011 - Please add yours in a reply!

GREEN ST GOODS PICNIC potluck recipes May 2011 - Please add yours in a reply!

Lovey Jane Van B.
janevan
Lees Summit, MO
Post #: 37
Cultured Lemon Poppyseed Cheezecake Popsicle by Loran Van Benthusen



1 cup Cashews (soaked 2 hr)

½ cup Cultured Cashew Cheeze

1/3 cup Lemon Juice

½ cup Agave nectar or Honey

1 Tbs Coconut Oil

1 cup Almond Milk

½ tsp Vanilla Powder

¼ tsp Sea Salt

3Tbs Lemon Zest

½ Tbs Poppy Seed

Place all the ingredients except the Poppy seeds into a high speed blender and blend til smooth. Add the poppy seeds and stir into the mixture. Pour the mixture into popsicle molds and freeze.





KC Style RawBQ and Hunan Style RawBQ Sauces and Kabobs

by Loran Van Benthusen

This recipe also involves some time and preparation, which is a matter of becoming intimate with your food which I think is important for us all to do in this society of convenience. Both of these sauces are made from a fresh tomato sauce base and are slightly fermented just by the process of cooking them slowly in the dehydrator.

Raw Tomato Sauce

1 ½ cup fresh tomatoes chopped

3 dates pitted

Blend the tomatoes and dates in high speed blender until very smooth and transfer to a shallow bowl or container. Place in your dehydrator @ 105 degrees for 4 to 6 hours, stirring occasionally. The sauce will thicken and slightly ferment. When it is is to a tomato sauce consistency it is done. This is the base for the next steps and can also be used in an endless number of dishes using tomato sauce. (ie. pizza sauce, spaghetti sauce, ketchup, etc.)

Raw Ketchup

1 ½ cup raw tomato sauce (from above)

½ tsp dried garlic

½ tsp dried onion

1 tbs coconut nectar

½ tsp lemon juice

¼ tsp sea salt



KC Style BBQ Sauce

1 ½ cup raw tomato sauce (from above)

1 tsp dried garlic

1 tsp dried onion

1 tbs coconut nectar

¼ tbs molasses

½ tbs liquid smoke

½ tsp smoked paprika

¼ tsp chipotle peppers dried

½ tsp ground mustard

½ tsp black pepper

1 tbs apple cider vinegar

½ tsp lemon juice

¼ tsp sea salt

1 tsp parsley dried

Combine all the ingredients except the parsley in a high speed blender and blend til smooth. Pour the sauce into a bowl add the parsley and place into dehydrator for 2 to 4 hours @ 105 degrees stirring occasionally. This reduces and thickens the sauce.

Hunan Style RawBBQ Sauce

The difference in this sauce is that instead of using dates for the tomato sauce I used dried apricots.

1 ½ c tomatoes diced and peeled

3 apricots.

Blend the tomatoes and apricots in a high speed blender and dehydrate just like above to get the tomato sauce.

1 ½ cups tomato sauce

1 ½ tsp dried garlic

1 tsp dried onion

1 tbs tamari

¼ tsp ground ginger

1tbs ume plum vinegar

½ tbs coconut nectar

½ tbs orange juice

1/8 tsp of dried red pepper flakes

Combine all the ingredients in a high speed blender and blend til smooth. Pour the sauce into a bowl and place into dehydrator for 2 to 4 hours @ 105 degrees stirring occasionally. This reduces and thickens the sauce.

Now we have our two sauces, we can make our kabobs. You can use just about any vegetable or fruit that you want. I used the following veggies, fruits and fungi on little wooden kabobs:

Kabobs

Melon, cantaloupe, honey dew or any firm melon will do.

Baby portabella mushrooms, but any type of shroom will do.

Zucchini squash

Pineapple

Red Bell Pepper

Jicama

Basically any type of fruit, veggie, fungi will do as long as you can get it onto a skewer. I usually put the shrooms on whole or halved and the peppers sliced. As for everything else, just peeled and cubed and the melon balled. I usually arrange the various things onto the kabob in a sweet and then savory fashion(ie..mushroom, pineapple, pepper, jicama, zucchini etc..)

So now we have our Sauces and Kabobs, time for the marinade.

Kabob Marinade

¼ cup Tamari

2 Tbs Olive olil

Mix marinade into a shallow baking dish or container long enough to accommodate the kabobs. Place the kabobs one by one into the marinade just enough to cover them and then place them onto dehydrator sheets and dehydrate for 2 hours @ 105 degrees turning them once.

Saucing

At the end of 2 hours take the trays of kabobs out of the dehydrator and brush on the prospective sauces onto the kabobs on both sides. I then sprinkle the KC kabobs with a little parsley and the Hunan kabobs with sesame seeds. Dehydrate the kabobs for another hour and eat. They are best straight out of the dehydrator warm, but refrigerate well too.

Raw Dill Pickles by Lovey Jane



4 - 6 organic pickling cucumbers (I used english seedless cukes.)

Slice thinly and add to a glass container.

Layer the slices, lightly sprinkling celtic salt on each layer

Let sit for a couple of hours



Drain the water that collected.



Add:

1/4 cup diced onion

1/4 cup apple cider vinegar

1/2 tsp. brown mustard seed

1 tbs. dill

Pinch of dill seed



Mix together and put in a glass jar. Let sit overnight for best flavor.



Since the cucumbers are raw, you will need to eat them within a week. Enjoy!






Walnut Tomatoe Jalepeno Burgers by Lovey Jane




1 jalapeno
1⁄4 cup onion
1 cup walnuts, soaked
1⁄4 cup sun dried tomatoes, soaked
1 date
2 teaspoons seasoning salt or chili powder like I did
1 teaspoon sea salt
1⁄2 teaspoon black pepper
1 celery stalk
4 baby portobella mushrooms
1⁄4 cup red bell pepper
1 garlic clove
Blend all ingredients in a food processor. Start with nuts, chop finely place in a bowl. Second add vegetables and seasonings, chop finely. Add to the nuts and stir together.
Create patties and dehydrate if desired. I did at 105 degreess for 12 hours filpping every 4-6 hours
You could just eat this as a pate as is.
http://rawvegan4healt...­



Seedless Nut-Free Raw All-Veggie Patty

For anyone looking for a lighter raw veggie burger, this one has only veggies and some olive oil. Perfect for those with nut allergies or those who can't handle heavy raw items with nuts and seeds.








Makes 4 small patties



2 cups Carrot Pulp (left over from juicing)

1/4 Red Onion

1/4 Red Bell Pepper

2 stalks Celery, chopped

1 clove Garlic

3 tbsp Olive Oil

2 tbsp Nama Shoyu

2 Dates, pitted

1 clove Garlic

1 tsp ground Mustard

1/2 tsp Dill Weed

juice of 1/2 Lemon



Chop dates into small pieces to make easier to chop in food processor.

Add all ingredients to food processor and process until smooth.

Form into patties and place on teflex sheet in dehydrator.

Flip at 4 hour intervals until reaching desired texture (roughly 12 to 16 hours).

Eat immediately or refrigerate until ready to use. Reheat in dehydrator if desired
Lovey Jane Van B.
janevan
Lees Summit, MO
Post #: 38
Latin American Cabbage (sort of) by Alice Harper

1 C pressed cabbage ( See below)

½ ripe tomato,

½ stalk celery, diced

¼ red or yellow bell pepper, diced

2 Tbl minced fresh cilantro OR parsley

1 Tbl fresh lime OR lemon juice

2 tsp minced onion

1 ½ tsp olive oil. ( I didn't use oil)

Place all ingredients in a bowl and toss well. Marinate for 10 minutes at room temp.

This will keep for 2 days.

Pressed Cabbage

½ head green or red cabbage

1 tsp salt

Cut cabbage into thin shreds. Toss with salt in colander and allow to drain for 1 - 3 hrs. Rinse. Press cabbage lightly to remove excess water, then dry between layers of paper towels. This will keep for up to 3 days in a sealed container.

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