Alright - With the new year comes a new format. I've found that the weekly plan ahead wasn't working very well so I'm just going to post recipes as they come. If you found the weekly posts with menus and shopping lists useful please let me know but if there not helpen' anybody then we'll just move on.
We've had some pretty great meals lately that have left me feeling even better then before. It makes so much more sense that if you want to stay alive then you eat food that is alive. That said, this recipe may not be the best one to start out with but it sure has brought a smile to my face.
The first day I was going to go raw I started out doing a bunch of research. I had a weeks worth of meals planned out and I was going full steam ahead - 100% raw freakin vegan!....that lasted until breakfast when I had to have my toast. (remember the blog about cravings and eating your neighbor?)
The next day I was talking to some friends (all carnivores) about my latest vegan fiasco. I told them about how I had made raw vegan hot dogs. My friend said, " you eat raw meat?" He still can't wrap his brain around someone not eating meat...I'm working with him.
The next day my father - in - law (dad) was in town and I told my mother - in - law I would take him lunch. My dad is an Idaho meat and potatoes guy but he has been gracious enough to "quietly gunk down" some of my "concoctions" as to "not offend his favorite daughter - in - law" (his words, not mine) So, with raw vegan hot dog in hand I went to his work and gleefully handed it to him. He must have been really hungry because he ate it up, almost like he liked it!
So I know the suspense is killing you so without further adu, I give you, the Raw Vegan Hot Dog - who knows, maybe next we'll try raw vegan spam :)
1 1/2 c almond meal
1 small onion
1-2 c oats
1 large carrot
1 cloves garlic
2 T honey
2 T soy sauce
1/2 tsp hickory smoke flavor
1 t marjoram
½ t celery seed
½ t salt
red pepper flakes
Blend everything together in a in food processor till smooth adding the oats as needed to make a soft dough you can mold in your hands.
Form dough into hot dog shapes and dehydrate till firm but not hard.
As you can see, somone was ready to eat!
The first time I had curry I thought I had died and gone to heaven. It was made by a friend from India....he knows what he's talking about! It was sooo good! After that I always stuck with yellow curry because I thought it was the best and most authentic. I then went to a thai restaurant (ya, THAT thai restaurant) on a night I was feeling particularly adventurous. It was torturous, being a creature of habit, to try a different kind of curry. But, after one bight I found I love torture. This curry seemed even better than the first. Dr. Seuss was right yet again "try it and you may, try it and you may I say."
Massaman Curry
1 pkg or can massaman curry (maesri is a good brand. Make sure it says massaman!)
2 sweet potatoes cubed (or any kind of potato is good)
2 carrots cubed
1 can coconut milk
Throw everything together in a slow cooker or a large pot. Cook till the potatoes and carrots are tender. Serve over rice. You can add as little or as much curry paste as you like. Top with cilantro and chopped peanuts to serve.
Anyone who knows me knows I AM NOT a baker! This comes from despising exact measurements. This is why I failed math....1/4 is close to 1/3.....1,that's just 1 away from 2, that's close...what's the difference? I also can't stand following recipes exactly. It cramps my creative flowage. For most recipes I just read the recipe, get a general idea what it's supposed to taste like and then I let the buds lead. I go to the fridge and see what I have that would work and wait like everyone else to see what comes out at the end. I guess you could say I like surprises. This is why I'm a cook, not a baker.
Baking requires the letter of the law....I'm more of a spirit of the law kind of gal, if you know what I mean. This of course, has gotten me in trouble from time to time. For example, we were having the LDS missionaries over for dinner. One had previously mentioned that he loved Utah scones (ya, they're actually called that. To the rest of the world scones are more of a biscuit thing...I guess Utah's just a little different...in more than one way). Having been a missionary myself, I knew what it meant to have some comfort food every once in a while so I decided to make some. Well, after adding a pinch of this and a dash of that they were flat gobs of goo....this signaled they needed more flour, which made them hard rocks of goo. I thought they would soften as they cooked in the oil, so into the pan they went where 4 "scones" quickly soaked up ruffly a 1/2 quart of oil. The missionaries had just arrive so I had no choice but to serve them. One bite and oil came squirting out. The missionaries insisted they were delicious but I quickly took them back to the kitchen vowing to never bake again!
This is why Matthew is the baker at our house. Matthew is THE baker man - I love to watch him in the kitchen! rar! He makes these great pita pockets from a no-fail recipe for wheat bread. We've had some amazing meals with these pockets. This is just one to wet your whistle.
Pita Sandwiches
1 pita per person
1 can garbanzo beans
sliced cucumber
1 carrot
sprouts
sunflower seeds
green onion
cabbage
cherry tomatoes
Slice in half, toast, and open your pitas, Lather the inside with hummus (yum, you could stop right there). Now, in a food processor place everything but the sprouts and cherry tomatoes. Pulse once or twice just to chop everything but leave it chunky. Slice the tomatoes in half. Fill your pocket with the mixture and slip in a few tomato halves and sprouts. Can you just feel the raw goodness?
1 small onion
Form dough into hot dog shapes and dehydrate till firm but not hard.
