Sweet & Sour Meatless Balls

Sweet & Sour Sauce
1/2 c. vinegar
1/2 c. raw sugar
1/2 c. natural dark brown molasses
3/4 c. water
2 T. coconut aminos
1 c. pineapple juice (3T frozen concentrate and 1 cup water)
2 T. corn starch (dissolved in a little water)

Combine sauce ingredients in a sauce pan, except for cornstarch, and bring to a boil. Add cornstarch and boil for one minute to thicken.

Meatless Balls
3 c. cooked black or pinto beans
2 c. cooked brown rice
6 cloves crushed garlic
2 diced onions
1/4 c. cilantro
2 T. ground chia seeds with 6 T. water - soak 5 min
1 tsp. Chili powder
salt and pepper to taste

Place beans in a food processor with an S blade and cream. Add remaining ingredients and mix until well incorporated. Using a small scoop, form balls and place on a greased cookie sheet. Bake at 375 degrees for 15 minutes, flip balls, bake another 15 minutes. When done, place balls in sweet & sour sauce and serve over cooked brown rice.

Will make about 40 small balls.

Submitted by Elizabeth Champion
From the February 2012 potluck

Quinoa Cucs and Toms

2 cups of quinoa
vegetable broth
Himalayan sea salt
Fresh cracked pepper

3/4 large cucumber
1 cup cherry or grape tomatoes

Prepare quinoa as the package calls, using vegetable broth for the liquid. After it is done, add Himalayan sea salt and fresh cracked pepper to taste. Then slice up cool cucumber and cooled cherry or grape tomatoes. I always try to put them on top of the quinoa right before serving so the tomatoes don't get hot and soggy. The dish tastes so good because you are mixing hot with cold and salty with sweet :)

By Teal Jonutz at the February 2012 potluck

Balela

Ingredients:
1 (15 oz) can garbanzo beans
1 (15 oz) can black beans
2 Roma tomatoes, diced
1 small onion, chopped
2 cloves garlic, minced
1/3 Cup fresh parsley, chopped
2 Tbs fresh mint, chopped
3 Tbs olive oil
2 Tbs fresh lemon juice
1 tsp sumac
1/2 tsp salt

Directions:


1. Drain and rinse beans; add to a large mixing bowl.


2. Add tomatoes, onions and garlic.


3. Gently combine remaining ingredients and chill at least 30 minutes
before serving.


Enjoy!http://veggieoption.blogspot.com/2011/01/recipe-balela.html

RAW TABOULI & QUINOA SALAD

TABOULI & QUINOA SALAD (Raw Vegan)

Raw Quinoa Tabouli

Recipe from
Rainbow Green Live-Food Cuisine by Gabriel Cousens, M.D.
and the tree of Life Café Chefs

It seems that I have a lot of favourites but that just goes to show how much I am loving raw foods. This meal is packed with flavour and possesses so much nutritional value. Great to serve as a side dish with dinner or use it as dinner on its own. Amazing…love it!

4 C Parsley, finely chopped
½ cup Quinoa, Sprouted
4 medium Lemons
½ cup Olive Oil
2 cucumbers, finely chopped
2 Tomatoes finely diced
2 tsp dried Mint
1 ½ tsp Celtic Salt
1 tsp fresh ground Black Pepper

Drain quinoa, and with your hands squeeze as much of the moisture out as possible. Put quinoa in a large bowl and place the cucumbers and parsley on top. In a blender, process lemon juice, olive oil, mint, salt, and pepper until smooth. Pour half the dressing over the quinoa and cucumbers and let marinate for ½ hour. Add the remaining dressing and toss the salad before serving.

Raw Apple Crisp

Crumble Topping
2 cups raw walnuts or pecans, unsoaked
1/2 cup unsweetened shredded dried coconut
1/4 t. cinnamon
1/4 t. nutmeg
1/4 t. salt
1/2 cup raisins, unsoaked
8 pitted dates, unsoaked
1/4 cup raw sugar or maple syrup (optional for sweeter topping)

Place the nuts, coconut, cinnamon, nutmeg, and salt in a food processor fitted with the S blade and process until coarsely ground. Add the raisins and dates and process until the mixture resembles coarse crumbs and begins to stick together. Don't over process. Add the optional sugar or syrup and process briefly. Store in seal container. Crumble Topping will keep for one month in the refrigerator or three months in the freezer.

Apple Filling
2 apples, peeled and thinly sliced (I used 4 - it depends on the size of the apples and how you like it)
3 T. fresh lemon juice, divided
2 apples, peeled and chopped
1/2 cup pitted dates, soaked
1/2 cup raisins, soaked
1/4 t. cinnamon
2 cups Crumble Topping

Toss the sliced apples with 2 T. of the lemon juice and set aside. Place the chopped apples, dates, raisins, cinnamon, and remaining 1 T. lemon juice in a food processor fitted with an S blade and process until smooth. Remove from food processor and mix with sliced apples.

Spread the apple mixture in an 8x8 baking dish. Using you your hands, knead pieces of the Crumble Topping until they stick together. Lay these pieces of topping on the apple filling to form a cobbled appearance, allowing some of the filling to peek through. Serve at room temperature or warm in an oven or dehydrator. To warm, preheat the oven to 200 degrees. Turn off the oven, insert the Apple Crisp, and warm for 15 minutes. Or heat the Apple Crisp for 30 minutes in a dehydrator set at 105 degrees.

by Elizabeth at January 2012 potluck
Taken from: "Raw Food Made Easy" by Jennifer Cornbleet

Cranberry Sauce

2 cups fresh cranberries
1 orange
1 apple
1/2 cup pitted honey dates - soaked 1 hour

Place all ingredients in a food processor or blender and blend until desired consistency. Add water if needed.

by Elizabeth - December potluck
Taken from "The Raw Transformation" pg 192

Brazil Nut Parmesan Cheese

1 cup Brazil nuts
1 t. chopped garlic
1/3 t. salt

Process all ingredients in a food processor until fluffy. Note: Brazil nuts do NOT need to be soaked as they contain no enzyme inhibitors (hazel nut too)

by Elizabeth - December 2011 potluck
Taken from "I Am Grateful" the Cafe Gratitude pg 56

Thai Green Curry Lentils with Spinach

by Janine (at November 2011 potluck)

Ingredients:
1 17.6 oz package Trader Joe's Steamed Lentils
1 13.5 can coconut milk
1 T Thai Kitchen green curry paste
1 T olive oil
1 lime
1 T honey
1 T Braggs liquid aminos
1 bag fresh spinach

1. Combine 1/4 of coconut milk, olive oil and green curry paste and saute in a sauce pan until well mixed.


2. Add remainder of coconut milk, honey, juice of 1 lime, liquid aminos and lentils and stir until well mixed.


3. Cover lentils with the whole bag of fresh spinach and stir. No need to heat the spinach, it will wilt when you cover the pan.


4. Stir before serving and...enjoy!

Potato Garbanzo Curry

1 1/2 cups dry garbanzos
1 cup brown rice
4 cups water
2 yellow onions, chopped
2 Tbsp. evoo
1 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. allspice
4 cups chopped red potatoes
2 cups vegetable broth
1/2 cup water
1 tsp. salt
1/2 cup peanut butter
2 Tbsp. Thai red curry paste (I used yellow curry powder)
1/4 cup molasses

Rinse and drain garbanzos and brown rice and then soak together in water overnight. Drain well and bring 4 cups water to a boil, add garbanzos and rice, reduce heat and simmer 50 to 60 minutes until water is absorbed. (I didn't soak overnight and just cooked in my pressure cooker).

Saute onions in oil until tender, add spices and potatoes and saute together briefly. Add vegetable broth, 1/2 cup water, and salt. Simmer until potatoes are tender, about 30 minutes.

Add the garbanzos and rice, peanut butter, curry paste, and molasses to potatoes and heat through. Serve hot.

Brought to September potluck by Elizabeth Champion.
Recipe taken from Green Smoothie Girl 12 Step Program

Parsnip Hummus

Made by Carolann Wedlund
September 2011 Potluck

Ingredients

• Kosher salt and freshly ground pepper
• 2 pounds parsnips, trimmed, peeled and cut into equal-size chunks
• 1/2 cup organic tahini
• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 1 large clove garlic
• 1 small lemon, juiced
• Paprika, for decorative sprinkle
• An assortment of raw and blanched vegetables

Directions

Bring a large pot of water to a boil. Season generously with salt and add the parsnips. Boil until the parsnips are as soft as butter, 10 to 15 minutes. If certain pieces are still hard while others are tender, pull out the tender ones, and allow the tougher ones to cook another 5 minutes. It's really important to cook the parsnips until they're lusciously soft, or else your hummus will be stodgy.

Drain the parsnips, saving about 1 cup of the hot water. Toss the parsnips into a food processor along with the tahini, olive oil, garlic, lemon juice and 1/4 cup of hot water. Puree until smooth. Taste for seasoning, and depending on how salty your tahini is, adjust the salt and pepper accordingly.

Serve warm or at room temperature. Drizzle with a little olive oil and sprinkle with a little paprika and parsley. Serve alongside a platter of vegetables.

Persian-style carrots with dried apricots

Made by Deanne at Sept 2011 Potluck

From "Madhur Jaffrey's World Vegetarian"

2T olive oil
1 small onion
4 medium carrots (I used purple carrots to get purple/orange contrast) cut in slight diagonals
6 whole dried turkish apricots (deseeded and chopped finely).
(These apricots are available at Maiwand Market on Fremont Blvd in Centerville)
A little honey, to taste
1/4 t salt
1/4 pint water or vegetable stock

Method:

Put oil into a large frying pan and set over medium-high heat.
When hot, put in the onion, carrots and apricot halves.
Stir and saute for about 5 minutes or until all ingredients just start to brown.
Add the honey and salt and stir for 10 seconds.
Pour in stock/water and bring to the boil.
Cover and cook on medium-high heat for about 4 minutes or until the liquid is absorbed and the carrots are tender.

Stir-fried green cabbage with spicy red paste (Sumatra)

Made by Deanne at Sept 2011 Potluck

From "Madhur Jaffrey's World Vegetarian"

3 cloves garlic, peeled and chopped
6 shallots, peeled and coarsely chopped
1 smallish red pepper, seeded and coarsely chopped (I use Tohum Red Pepper Paste, 1t)
http://www.southrivermiso.com/store/p/19-Tohum-Red-Pepper-Paste.html
1/4 to 1/2 tsp cayenne pepper
5 T oil
1 lb dark green outer leaves of cabbage (I used greens from Beetroots) mixed with inner leaves, very finely shredded into thin, long strips
3/4 -tsp salt

Put garlic, shallots, red pepper, cayenne pepper and 3 to 4 T of water into food processor. Blend until you have a coarse paste.

Put the oil in a large frying pan and set over high heat. When hot, put in the spice paste.

Stir and fry it for 5-6 minutes or until it turns dark. Add the cabbage and salt. Stir to mix.

Cover tightly, turn the heat to low and cook for 10 minutes. Sprinkle with a little water from time to time if the cabbage seems to be sticking. Serve hot.

Kefir Soda

(Made by Deanne at Sept 2011 Potluck)

General Recipe for Kefir soda starts here (you can get the grains from me)
http://www.cheeseslave.com/2009/06/05/how-to-make-homemade-soda-pop-with-kefir-grains/

Once the kefir is made, strain the grains and put aside with some of the kefir for your next brew.

Split a gallon jar of kefir in 2.

Make a gallon jar of Rooibus Tea* (this is herbal tea) and wait till it cools.

Mix Kefir and Rooibus Tea in equal amounts.

For Rooibus Apple Soda, add organic apple juice (to taste).

For Rooibus Berry Soda, add organic berry juice (to taste).

Cover with cloth and let sit for 3 days, till there are bubbles on top. Check for taste. If it seems too bitter, add honey, raw sugar, molasses or dried fruit. Leave to ferment an extra day.

When you like the taste and carbonation, bottle the soda and leave on kitchen table for 12 to 24 hours. Check carbonation (be careful taking off the cap.)
If you are happy with the carbonation, refrigerate till ready to serve.

Always be careful removing the cap as fermentation continues, albeit slowly, even in the refrigerator.



*A little about Rooibus Tea from Wikipedia:

Rooibos is becoming more popular in Western countries, particularly among health-conscious consumers, due to its high level of antioxidants such as aspalathin^[3] and nothofagin, its lack of caffeine, and its low tannin levels compared to fully oxidized black tea or unoxidized green tea leaves.^[4] Rooibos also contains a number of phenolic compounds, including flavanols, flavones, flavanones, and dihydrochalcones.^[5]

Rooibos is purported to assist with nervous tension, allergies and digestive problems.^[6]

Traditional medicinal uses of rooibos in South Africa include alleviating infantile colic, allergies, asthma and dermatological problems."

Tart Cherry Almond Balls

Made by Deanne at August 2011 Potluck

Ingredients:
Dried Pitted Tart Montmorency Cherries (from trader Joes)
Almonds (I used soaked and dehydrated. You can just use raw)
cocoa powder
cocoa nibs
a handful of dates (to balance tart cherries)
a little honey (also to balance tart cherries)
A little juice from Tender Young Coconut, for consistency and moistness

Method:
Add Cherries and almonds to food processor and process together.
Add other ingredients until mixture is moist and has a sour but a little sweet taste. Keep some crunch in the almonds.
Roll in cocoa powder or dried coconut or sesame seeds.
Put in freezer to harden before serving.

Coconut-Based Chocolate Icecream

Made by Deanne at August 2011 Potluck

Ingredients:
pulp of 2 tender young fresh coconuts
juice of 1 to 1 1/2 tender young fresh coconuts
1 banana (for thickness)
4-6 dates
cocoa powder
cocoa nibs*

Method:
Blend till smooth in Vitamix.
Put in ice cream maker and freeze.

Try to make it 4 or 5 hours ahead of serving time, to allow it to harden but not too much.

(*on hindsight, I would probably blend the cocoa nibs separately first, so they are small but still crunchy. I would add all ingredients except Cocoa nibs to the Vitamix and Ice cream maker and only stir in the cocoa nibs just before freezing.)

Black-Eyed Beans with Herbs(Morocco/Syria)

Made by Deanne at August 2011 Potluck.
From "Madhur Jaffrey's World Vegetarian".

Often eaten with greens and rice, or served as a stew garnished with finely chopped parsley. Crusty wholewheat breads and a tomato salad would be a welcome side dish.

Ingredients:
8 oz dried black-eyed beans, picked over and soaked
2 T olive oil
1 dried red chilli
3 cloves garlic, finely chopped
2-3 bay leaves
1 t dried oregano or 1 T finely chopped fresh oregano
1/2 t dried thyme or 1 1/2 t finely chopped fresh thyme
1 t paprika
1 1/2 t sea salt

Method:
Drain beans and bring to boil in saucepan with almost 2 pints water. Cover, tun heat to low and simmer gently for 40 minutes, or until the beans are tender. Remove from the heat and set aside.
Put oil in a frying pan and set over medium-high heat. When hot, put in the whole chilli. Sir once. The chilli should darken and puff up immediately. Quickly put in the garlic and stir again. Now add the black-eyed beans with all their liquid, the bay leaves, oregano, thyme, paprika and salt. Stir to mix and bring to a simmer. Simmer gently, uncovered, on low heat for 20 minutes. Serve hot.
Serves 6-8

Moroccan Potato Stew with Tumeric

Made by Deanne at August 2011 Potluck.
From
Madhur Jaffrey's World Vegetarian"

Ingredients:

2 T olive oil
3 oz finely chopped onion
2 oz peeled, seeded and finely diced tomato (I didn't seed)
1 lb 2 oz red-skinned waxy potatoes, peeled and cut into 1 inch pieces
1/4 t ground turmeric
1/2 t ground cumin
1 t paprika
large pinch cayenne pepper
2 T finely chopped fresh coriander

Method:
Put oil in pot and set on medium=high heat. When oil is hot, add onion. Turn heat to medium and saute until onion is soft and translucent, about 5 minutes. Add remaining ingredients (except fresh coriander) and stir. Pour in 16 oz of water. Mix well. Turn heat to hight and bring to the boil. Cover pot, turn the heat to low and cook gently for 20-30 minutes, or until the potatoes are tender. Crush one or two potato pieces in pot to make the sauce thicker.
Add fresh coriander a few minutes before serving. Serve hot.
Serves 4.

Easy Gazpacho

Ingredients:
4 cups tomatoes, cored and chopped
1 medium cucumber, peeled if desired, seeded and chopped (about 2 cups)
1/2 small red onion, chopped (1/3 cup)
2 slices day-old Italian bread, crust removed, torn into small pieces (2 cups)
2 Tbsp. extra-virgin olive oil
2 Tbsp. sherry vinegar or red-wine vinegar
1 tsp. minced fresh garlic
1/4 tsp. each salt and freshly ground black pepper
Chopped fresh Italian parsley

Combine 2 cups of the tomatoes, and 1 cup cucumber, the onion, bread, oil, vinegar, garlic, salt, pepper, and 1/2 cup water in a blender or food processor; cover and blend or process until smooth (blend in batches if necessary). Transfer to a serving bowl. Stir in remaining tomatoes and cucumber.

Serve immediately or chill up to 2 hours before serving. Garnish with parsley. Makes 4 servings.

Per serving:
154 calories; 4g protein; 20g carbs; 8g fat (1g sat. fat); 3g fiber; 1mg iron; 246mg sodium.

From "Parents" magazine, August 2011

Garbanzo Spinach Wraps

Green Smoothie Girl's 12 Step to Whole Foods pg 129

1 pkg. sprouted whole-wheat tortillas or 8 homemade whole-wheat flax tortillas (I used corn tortillas instead)

2 Tbsp. coconut oil

1 yellow onion, finely chopped

1 tsp. ground cumin

11/2 tsp. ground coriander

1/2 tsp. cayenne (These were a little hot for me so next time I'd try only 1/4 tsp. cayenne)

1 (14.5 oz.) can diced tomatoes, with juice

1 tsp. agave

1 Tbsp. tamarind concentrate (I got mine at the Indian store)

2 (15 oz.) cans garbanzo beans (chickpeas), drained

1 10-oz. package prewashed baby spinach

1/4 tsp. sea salt

freshly ground pepper, to taste

Heat the oil in a large skillet over medium heat. Add the onion and sauté until softened and golden brown. (Takes about 10 minutes) Add the cumin, coriander, and cayenne to the skillet and stir well. Add the diced tomatoes with their juice, agave, and tamarind concentrate. Stir to mix well. Add the chickpeas and bring the mixture to a gentle boil. (There is almost no liquid so I don’t know how you’re supposed to bring it to a boil so I added a little water so it could simmer the 10 min.) Reduce the heat and simmer uncovered for 10 minutes. Stir in the spinach and simmer until wilted. Season with salt and pepper. Serve hot, folded into warm tortillas

When I got home that night there was a little of the garbanzos still in the dish so I made half a taco with them and there was a lime on the counter so I squeezed a little juice on the taco and it went from good to great. I highly recommend it. Enjoy!!

Submitted by Elizabeth Champion

August Potluck

Wheatberry Salad

Ingredients

• 1 cup hard winter wheatberries
• Kosher Salad
• 1 cup finely diced red onion (1 Onion)
• 3 tablespoons good olive oil, divided
• 2 tablespoons balsamic vinegar
• 3 scallions, minced, white and green parts
• 1/2 red bell pepper, small diced
• 1 carrot, small diced
• 1/2 teaspoon freshly ground black pepper

Directions

Soak wheatberries overnight, Drain and place the wheatberries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 20 minutes, or until they are soft. Darin.

Saute the red onion in 1 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 2 tablespoons of olive oil and the balsamic vinegar.

In a large bowl, combine the warm wheatberries, sauteed onions, scallions, red bell pepper, carrot, 1/2 teaspoon salt, and the pepper. Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce. Season, to taste, and serve at room temperature.

Carolann Wedlund, May 2011