RAWFL Falafel and Yellow Zucchini Pita Wraps

What you'll need:

Falafel

2 carrots

1 onion

3 stalks celery

5 C broccoli florets

12 crimini mushrooms

1 orange/yellow capsicum

1 C sprouted lentils

5 cloves garlic

1 T curry masala

3 T cumin

1 t pink salt

2 t black pepper

1. process carrots, onion and celery until fine and set aside in a mixing bowl
2. process broccoli and mushrooms and add to mixing bowl
3. process capsicum with lentils and spices and mix thoroughly with the rest of the mush
4. form into 3cm balls and place on a lined dehydrator tray (they will shrink apart once dry so you can cram them on pretty tight)
5. dehydrate at 41C overnight, flip and dehydrate until they hold together firmly 

Pita

4 yellow zucchini

2 carrots

1 C flax meal

1 T onion powder

1 T tamari (gf)

1. juice the zucchini, reserving the juice (or grate and squeeze, but you want as little water left in the pulp as possible)
2. process the carrots until fine and add to zucchini pulp in a mixing bowl
3. mix in flax meal and spices until thoroughly combined, adding zucchini juice as needed until the batter is smooth but still thick
4. spread into pita-size circles on a parchment lined dehydrator tray
5. dry for 2 hours at 41C, flip and dry for another 2 hours (you want the pitas to be dry to the touch and firmly holding together, but still soft and flexible, if you dry them too much they will also soften in the fridge so it's not a big deal)

Wrap Stuff

garlic paste (optional)

tahini (so not optional)

spinach/kale

tomato

alfalfa sprouts

avocado

pree much anything you want

1. spread your sauces of choice on either side of the pita and add toppings and falafels
2. eat it like a taco

supes portable

Moose Mousse

This raw chocolate mousse is named after my (Kent) mom's favourite animal. This is what me and Shane had for dessert after calzones and before we passed out from raw food-comas watching Pitch Perfect which I hadn't seen yet and he's seen 6 times. This was my rendition of the dessert he made when we made dinner for my parents the weekend before I moved back to Van. He also managed to make my entire family love brussels sprouts that night which is a pretty amazing feat.

What you'll need:
(serves 2-4)

2 avocados
6 dates (I use mozafati, but if you don't live near a Persian grocery store where you can buy these beauties then your life just really isn't that great, sorry.)
3 T fair trade cocoa
1 T vanilla extract (which is NOT sweet, Shane)
1/4 t pink salt

1. process all ingredients until smooth, scraping down sides
2. continue to process until the texture is whipped ~2 minutes
3. scoop into adorable little bowls and enjoy
4. watch a hilarious movie

Raw Broccoli and Cheddar Calzone (Gluten Free and Vegan)

         Kent here. Shane came to visit me this past weekend in Vancouver! Aside from antique shopping, bookstore exploring and dollar store raiding, we managed to eat some really good food. On Saturday we went to Gorilla Food downtown (an all-raw organic and vegan kitchen). We'd both been wanting to go for a long time so we were really excited. While the food was delicious, we couldn't help but think "we could do better". And this is what we came up with:

Disclaimer: This is definitely a recipe you need to start the night before. There's a lot of parts that need to be made separately but it's worth it. 

What you'll need:

(~6 servings)

Crust
3 C sprouted buckwheat (dehydrated)

1 C sprouted quinoa (dehydrated)

1 1/2 C ground flax seed soaked in 1 C water

5 carrots, roughly chopped

2-3 T agave nectar

1 T curry powder

1 T cumon powder

1 T onion powder

1 T garlic paste

1/2 t pink salt

1. process carrots until fine
2. add sprouts and seasonings and process until smooth
3. in a separate bowl combine with soaked flax seed using a spoon (preferably a wooden one because they are significantly more legit)
4. spread onto a parchment lined dehydrator tray in a 11/2cm thick square/circle
5. dehydrate overnight, flip in the morning and dehydrate until firm but not too dry
6. refrigerate until needed

Cheddar Cheez Sauce

1/2 C cashews + 1/4 C sunflower seeds + 1/4 C pine nuts soaked in 1 C water overnight

1/2 orange capsicum

1/2 red capsicum

1 T onion powder

1/2 T Wizard's gluten free vegan worcestershire sauce

1 T sauerkraut

3 T nootch

1/2 T garlic paste

1-2 t pink salt (by taste)

1. process nuts and seeds together until smooth and clumping together
2. add remaining ingredients and blend until smooth

Spinach Sauce

1 avocado

1 1/2 C spinach

1/2 t black pepper

1 T fresh lemon juice (or 1/2 a lemon)

1. blend all ingredients together until smooth

'Roasted' Broccoli and Mushrooms

1 C chopped broccoli florets

1 C chopped mushrooms

2 T EVOO

1 T tamari

1/2 t black pepper

1. toss veggies in oil and seasonings
2. dehydrate for 2 hours until roasty looking

Marinara Sauce

2 whole roma tomatoes

1/2 C sundried tomatoes

1/4 onion

2 t dried greek oregano

2 t dried basil

1 t garlic powder

1. roughly blend ingredients together to make a chunky sauce

Assembly:

1. spread cheddar sauce on one side of the crust and spinach sauce on the other
2. distribute the roasted veggies evenly over the spinach side
3. carefully fold the cheezy side over the veggie side to form the calzone and push the crusts together
4. top with marinara sauce
5. warm in the dehydrator (optional) and serve

          Shane completed the meal by whipping this simple but delicious plum and cucumber salad drizzled with olive oil and balsamic vinegar (he was a mildly heartbroken he couldn't find fresh figs to put on it as well):

Raw Caramel Banana Mini Cheezcake Cupcakes

This babies can be enjoyed straight out of your freezer. And by can I mean have to be, because there is a 30% chance they are already melting.

What you'll need:

(makes about 30)

Crust

3/4 C raw hazelnuts

1/2 C raw walnuts

1/4 C raw sunflower seeds

4 dates

1/2 t pink salt

Cheezcake

1/2 C raw cashews soaked overnight and drained

1/4 C Cashew Sour Cream

1 C butternut squash, pureed

1/2 a zucchini, peeled and seeded

4 T agave

3 dates

2 T nootch

1 T lemon juice

2 T vanilla 

2 T coconut oil

3 T top coconut milk

1 banana

1. process all crust ingredients for about 2-3 minutes, scraping down sides when needed, until smooth and clumped together
2. scoop a teaspoon worth into the bottom of your cupcake cups (I use mini parchment ones, they don't stick at all) in a cupcake tray
3. press firmly and smoothly into the bottom
4. freeze the crusts while you prepare the cake
5. process the drained cashews until smooth and clumping together
6. add remaining ingredients and process until really really smooth (takes about 6-10 minutes in my food processor)
7. scoop on top of the frozen crusts to fill up the cups
8. eat the rest with a spoon
9. freeze for at least half an hour

Pseudo Sushi

I cheated. But actually not really. Today I fly out to see Kent (insert excited squeal here!). Today's been a flurry of final packing, work and everything else in between. Basically what I'm trying to do is use all that as an excuse not to have brought a home made meal for lunch...and hey...that's ok (pats self on back). Luckily there's a farmers market near me with a great raw vegan restaurant. Check out Healthy Funky Foods if you're ever in my neighborhood.

This psuedo sushi w/ginger tamari was just right for lunch. Accompanied by an apple, ginger, lemon, wheat grass fresh juice - you really can't ask for much more for Friday lunch.

Raw Carrot Linguini in Spicy Thai Almond Satay Sauce

This recipe is super quick to prep (as far as raw cuisine goes anyhoo) and you can make extra sauce as it keeps well and makes an excellent spread or dip. If you're not a fan of spice you can omit the chili flakes and it will still be super tasty. The recipe shown here does not use any water making the sauce is quite thick and dip-like, so you may find you like it slightly dilluted to make it easier to toss on the 'noodles'.

What you'll need (2 servings):

Spicy Thai Almond Satay Sauce (makes 1 cup)

1/4 C top part of unmixed coconut milk

1/4 C raw almond butter

3 pitted dates

1 t full lime juice*

2 T apple cider vinegar

1 T fresh garlic paste

1 t curry masala

1 t crushed chili flakes

2 T tamari

2 green onions, roughly chopped

Pasta

~5 carrots

1/2 cup mushrooms, sliced

1/2 red capsicum, julienned

2 green onions, thinly sliced

1. blend all sauce ingredients until smooth
2. store in container in fridge until ready to use
3. with a carrot peeler, peel carrots lengthwise (I find it's easier if you pull the peeler towards you) in a spiral fashion to get extra long ribbons
4. place carrot ribbons in a large tupperware and cover with sauce and 2 T water
5. close tupperware and shake until carrots are well coated, adding more water if needed
6. let the saucy carrots sit for about 20 minutes until softened
7. add capsicum and mushrooms and shake to coat
8. dish into bowls, top with green onion and serve
   
   
   
   
    *full lime juice is what I call the product of taking an entire lime and shoving it in your juicer, it has a great full flavour from both the juice and the zest without too much pulp.
   
   
   
   This recipe was adapted from Sarafae and her awesome blog: addictedtoveggies.com !

Beach, Sandwich and RAW CASH STASH BUTTER

I think a beach day is one of the best ways to enjoy the final sunny days in Vancouver. I decided to use my raw bread to make a sandwich to bring with me for my day in the sun.

On my sandy:

• raw carrot-ginger bread
• one side cashstash butter (see recipe below)
• one side fresh garlic paste
• some spinach
• 1/3 cucumber, sliced
• 1 golden beet, shaved
• 2 big hunks of red capsicum
• pepper

This sandy was super flavourful and filling. The cashstash butter went really nicely with the sweetness of the beets and the garlic and pepper accented the spinach, cucumber and capsicum (which is just what my Kiwi roomy calls bell peppers, which I think is cool because there's like 15 different kinds of pepper and one less is just fine by me.)

           





         

RAW CASH STASH BUTTER:

what you'll need:

3/4 C cashews, soaked for ~30min (the cash)

1/4 C raw, shelled pistachios (the stash)

1T fair trade coconut oil (to help blending and prevent separation)

1/4 t cinnamon (optional)

1. drain soaked cashews

2. blend all ingredients in food processor until smooth