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Book Review: Raw Food Made Easy Does What it Says it Does

These recipes are reprinted from Raw Food Made Easy for 1 or 2 People by Jennifer Cornbleet, used with permission

raw vegan tomato soup

1. Cream of Tomato Soup

Yield: 1 1/2 Cups, 2 servings

Ingredients

  • 3 tomatoes, chopped
  • 1/4 cup water
  • 1/2 teaspoon crushed garlic
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/2 avocado, chopped
  • 2 teaspoons extra virgin olive oil
  • 2 teaspoons minced fresh dill or basil, or 1/2 teaspoon dried

Cooking Directions

  1. Put the tomatoes, water, garlic, onion powder, and salt in a blender and process on medium speed until smooth. Add the avocado and oil and process on medium speed until smooth. Add the dill and process on medium speed briefly, just to mix.
  2. Store in a sealed container in the refrigerator. Cream of Tomato Soup will keep for 2 days.

2. Sunflower Seed-Herb Pate

Yield: 3/4 cup, 2 servings

Ingredients

  • 1 cup soaked sunflower seeds (soak for 6-8 hours)
  • 2 tablespoons water
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon crushed garlic
  • 1/4 teaspoon salt
  • dash of cayenne or ground pepper
  • 1 tablespoon minced red or green onion
  • 2 teaspoons minced fresh dill, basil, or parsley

Cooking Directions

  1. Put the sunflower seeds, water, lemon juice, garlic, salt, and cayenne in the food processor fitted with the S blade and process into a paste, stopping occasionally to scrape down the work bowl with a rubber spatula. Transfer to a small bowl. Stir in the onion and dill until well combined.
  2. Stored in a sealed container in the refrigerator, Sunflower Seed-Herb Pate will keep for 5 Days
  3. Pumpkin Seed-Herb Pate: Replace the sunflower seeds with soaked pumpkin seeds.
  4. Sunflower Seed and Sun-Dried Tomato Pate: Add 1/3 cup of soaked or oil-packed sun-dried tomatoes to the food processor along with the sunflower seeds, water, lemon juice, garlic, salt, and cayenne.

3. Stuffed Mushroom

Yield: 1 serving

Ingredients

  • 1 portobello mushroom, stemmed
  • 1 1/2 teaspoons tamari
  • 1/4 cup Sunflower Seed and Sun-Dried Tomato Pate (see above)
  • 1/2 teaspoon minced fresh parsley, for garnish

Cooking Directions

  1. Use a teaspoon to remove enough of the inside of the mushroom cap to create a cavity for the stuffing. Put the cap in a small bowl, sprinkle with the tamari, and turn several times until the cap is evenly coated. Let marinate for 5 to 30 minutes. Blot dry with a paper towel to remove any excess tamari.
  2. Put the mushroom cap on a plate, with the inside of the cap facing up. Stuff with the pate and garnish with the parsley. Serve immediately.
  3. Stuffed Mushroom Appetizers: Replace the portobello mushroom with 8 cremini or button mushrooms and use an additional 1/2 teaspoon of tamari. Stuff with 1 1/2 teaspoons of pate. Yield: 4 servings

photo by Becky Striepe

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